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Goat Meat Facts

This chart represents a rough yield estimate of the boneless meat obtained from various sized goats.

It is intended only as a general guide, since many variables can change the actual results, such as breed, body type, and overall condition.

Also keep in mind that there is a lot of waste on any butchered animal. After removing the head, legs, entrails, hide, and bones you are left with about one-fourth the weight in meat from the weight of the animal before processing.

Below is an illustration of basic butcher cuts which can be obtained from processing a goat.

Basic Butcher Cuts include: • Ground Meat • Roasts • Chops • Steaks • Ribs • Stew/Jerky Meat	live weight hanging weight deboned meat 10.0 4.6 2.5 15.0 6.9 3.5 20.0 9.2 4.2 25.0 11.5 5.7 30.0 13.8 7.0 35.0 16.1 8.0 40.0 18.4 9.2 45.0 20.7 10.3 50.0 23.0 11.5 55.0 25.3 12.5 60.0 27.6 13.7 65.0 29.0 14.5 75.0 34.0 17.0 85.0 37.0 18.5 95.0 39.0 19.5 105.0 41.0 20.5 115.0 43.0 21.5 125.0 45.0 22.5 135.0 50.0 25.0 145.0 55.0 27.5 155.0 60.0 30.0
Delicious & Nutritious! No matter what it is called! CABRITO: Term used  to describe meat from a young kid, aged 4-8 weeks CHEVON: Term used to describe meat from a goat weighing 48-60 pounds & aged 5-8 months. CAPRETTO: Italian term meaning "kid goat".

 

Estimated Goat Weight