grazing meat goats

on the farm

marketing meat goats

raising goats


Hi I'm Leslie

I'm a full-time farmer in Western Wisconsin where I raise meat goats and sheep on pasture using regenerative and rotational grazing practices.

I created this website because
I had so many people reaching out, both locally and beyond, wanting to know more about how I was raising and marketing goats.

I also recognized that it IS so hard to find information in this space. I wanted to share what I've learned along the way and reduce your time searching the depths of the internet.


A Guide to Goat Meat Cuts

Remember how I mentioned that there’s no federal backed marketing order here in the U.S. for meat goats? This is obvious when it comes to even the most basic of information about the different cuts of goat meat. You wouldn’t believe how long I searched for a simple graphic to reference when I was just starting out raising meat goats – and how fruitless that was. 

Below you’ll find more information on the most common cuts of goat meat as well as some common ways to cook each of them.

Diagram of primal cuts of goat

What are Primal Cuts?

It’s important to understand the difference between goat primal cuts and goat meat cuts that are packaged and sold. When looking at the carcass, there are separate large sections that the butcher breaks it down into. These are primal cuts. The primal cuts are then broken down into subprimal cuts.

The suprimal cuts are then broken down into cuts that are packaged and sold, such as goat roasts, chops, ground meat, etc. I’ve organized this blog post by primal cuts from nose to tail with the corresponding “retail” cuts below.

Goat Neck

Typically, the goat neck is broken down into bone-in or boneless goat neck roasts. The neck roast is most often slow cooked, roasted or smoked.

Goat Shoulder

The shoulder most commonly yields bone-in or boneless goat shoulder roasts, shoulder blade chops, and shoulder arm chops. Shoulder roasts can be cooked whole as a main dish or cut into kebabs or stew meat – either way, shoulder roasts are best when slow cooked in the oven/stove or in a slow cooker or pressure cooker.

Goat Rack

The bone-in “rack of goat” is one of the most highly sought after cuts and is often broken down into rib chops for easier preparation and portioning. Chops are incredibly versatile to cook with but are most commonly grilled, broiled, baked or pan fried.

Goat Breast and Foreshank

Together, the goat breast and foreshank tend to yield boneless breast and rolled breast cuts. Also sometimes called the brisket, the breast is best when slow roasted to render the fat and for maximum tenderness.

Goat Loin

Being along the back and behind the rack, cuts taken from the goat loin tend to be on the leaner side. These include bone-in or boneless goat loin roasts, goat tenderloin, goat loin chops and saddle chops (when two goat chops are cut together). Goat chops in particular are one of the most popular cuts of goat meat and are most often grilled or pan-fried. 

Goat Leg

The largest of the primal cuts, the goat leg can be broken down into many different cuts including leg of goat, sold bone-in, butterflied, or with shank, goat leg steaks, sirloin goat steaks, sirloin goat chops, boneless goat sirloin roast, inside or top round, and outside or bottom round. These roasts are typically slow cooked or roasted for the best flavor and tenderness.

Goat Offal

Aside from the primal cuts that make up the muscle, the remainder of the goat carcass can be literally and figuratively broken down into stew meat, ground goat meat, and offal. Offal is another word for the organ meat, i.e the liver, kidneys, heart, and tongue, as well as the bones. Goat offal can be delicious when prepared properly and is also incredibly nutritious, providing large amounts of essential vitamins and minerals in each serving.

Related posts

About the author

Leslie Svacina Avatar
  1. Gary Blechle says:

    Extremely timely information! We have our first visit to the meat processor scheduled next month, and gathering this type of detail has been a challenge.

Leave a Reply

Your email address will not be published. Required fields are marked *

Legal disclaimer: All information provided is based on personal experience and is provided for educational and information use only. You agree to indemnify and hold harmless our website, company and owner for any direct or indirect loss or conduct incurred as a result of your use of our website and any related communications. This applies to, but is not limited to, business operational information and consulting, as well as farm and goat management practices.Any animal health information provided on this website is based on personal experience or information provided by others whose treatments and practices have been discussed with a veterinarian. In all situations, it is the responsibility of the livestock owner to consult with a veterinarian before using any animal health practices shared on this website or by this company and its owner. See the full legal disclaimer here.