In June-July 1999, Texas A&M Extension held "A Gathering of Goat Producers" in Kerrville, Texas. Part of the 2 ½ day educational program included live and carcass evaluation of meat goats. A class of four wethers was evaluated on-hoof. The goats were later slaughtered and their carcasses were displayed. Two additional goats -- a lean goat and a fat goat -- were evaluated live and slaughtered and further processed into retail cuts. All goats were Boer-cross wethers, approximately 14 to 15 months old, fed in a feedlot.
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side view
rear view
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rear view
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Goats 3 & 4 
Goat 2 
Goat 3 
Goat 4 
Goats 3 & 4
Goat 2 
Goat 3 
Goat 4 
| #1 | #2 | #3 | #4 | Lean | Fat | |
| Live weight (lbs.) | 74 | 105 | 102 | 107 | 59 | 112 |
| Hot carcass weight (lbs.) | 32 | 54 | 52 | 53 | 25 | 58.5 |
| Dressing Percent (%) | 43.2 | 51.4 | 51.0 | 49.5 | 42.4 | 52.2 |
| Actual 13th rib backfat (in.) | 0.03 | 0.08 | 0.05 | 0.15 | 0 | 0.1 |
| Adjusted Fat thickness (in.) | 0.08 | 0.18 | 0.20 | 0.25 | 0.02 | 0.28 |
| Body Wall (in.) | 0.4 | 0.75 | 1.05 | 0.85 | 0.3 | 0.95 |
| % Kidney, heart and pelvic fat (%) |
3.0 | 6.0 | 5.0 | 4.0 | 1.0 | 4.9 |
| Ribeye area (sq. in.) | 1.25 | 2.30 | 1.80 | 1.75 | 1.35 | 2.65 |
| Ribeye/Cwt (sq. in./100 lbs. of body weight) |
3.91 | 4.26 | 3.46 | 3.30 | 5.40 | 4.53 |
| Leg circumference (in.) | 19.4 | 22.8 | 22.2 | 23.4 | 18.7 | 24.5 |
| % Closely trimmed, boneless, retail cuts |
44.97 | 43.25 | 41.13 | 41.07 | 47.10 | 42.37 |
| Weight | Percent | Weight | Percent | |
| Carcass Weight | 59 lbs. | Lean | 112 lbs. | Fat |
| Outside Shoulder | 5 lbs. | 20% | 9.65 lbs. | 16.5% |
| Rack Shoulder | 4.2 lbs. | 16.8% | 9.15 lbs. | 15.6% |
| Loin | 1.55 lbs. | 6.2% | 4.25 lbs. | 7.3% |
| Legs | 6.3 lbs. | 25.2% | 12.6 | 21.5% |
| Fat trim | 1.1 lbs. | 4.4% | 4.65 lbs. | 7.9% |
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