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Global meat exports to Asia, the Pacific, Europe, the Middle East and North
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WHOLESALE GOAT CUTS


SUPPLYING AND EXPORTING HIGH-QUALITY GOAT MEAT FROM AUSTRALIA & NEW ZEALAND

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OUR GOAT CUTS

MEAT SUPPLIES FOR WHOLESALE, RETAIL & FOODSERVICE

The goat carcase is essentially made up of the same primals and cuts as lamb
however eating characteristics vary and are very dependent on how the animal was
raised and treated.

In Australia, there are generally two types of goatmeat available – rangeland
and farmed. Whilst similar in many ways, the different types vary in
composition, flavour and tenderness to suit a range of foodservice applications.

For further information about our high-quality Australian and New Zealand meat
available for domestic supply or global export, see our diagram of goat cuts
below.

Contact us at RTC Foods for all your wholesale, retail and foodservice meat
orders.

SHANK

Shanks come from the area of meat and bone that sits above the knee joint and
below the leg. It’s prepared from both a forequarter and a leg by a cut through
the joint that connects it to either the shoulder or leg bone.

Goat shanks are almost always slow cooked in liquid to deliver flavour from the
bone and pull-apart tenderness. Trimmed shanks, or drumsticks, have had the end
of the shank bone scraped clean of excess fat and meat to expose the bone.

Cooking Method
Slow braise



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NECK

The neck is prepared from a carcase by a cut between the 3rd and 4th vertebrae.

As a well used area, neck cuts contain a high amount of connective tissue which
imparts rich flavour and tenderness when cooked low and slow. Neck chops are
prepared from a bone-in goat neck and rosettes are cut with the central bone
left in. The neck fillet roast is boneless and sits between the neck and the
square cut shoulder.

COOKING METHOD
Slow braise



FOREQUARTER

There is one forequarter per animal incorporating the neck, shank, breast and
shoulder and accounting for around 30% of the carcase. As a well exercised area
with ample connective tissue, forequarter cuts suit slow, moist cooking;
revealing tender and flavoursome meat.

The forequarter produces a number of cuts including roasts, racks, ribs and
chops to accommodate a range of foodservice applications. The shoulder can be
prepared bone in to impart additional flavour or easily deboned for a versatile
butterflied cut which can also be stuffed and rolled. Slow cooked shoulder cuts
are also perfect for shredding and using in a variety of dishes and cuisines.
For an economical alternative to the loin rack, the forequarter rack is prepared
from the shoulder; the blade is removed and the ribs trimmed and exposed,
creating what looks like a row of ‘chops’. The forequarter rack contains plenty
of connective tissue, so is best suited to moist, slower cooking methods.

COOKING METHOD
Slow braise, slow roast, sous vide



SHANK

Shanks come from the area of meat and bone that sits above the knee joint and
below the leg. It’s prepared from both a forequarter and a leg by a cut through
the joint that connects it to either the shoulder or leg bone.

Goat shanks are almost always slow cooked in liquid to deliver flavour from the
bone and pull-apart tenderness. Trimmed shanks, or drumsticks, have had the end
of the shank bone scraped clean of excess fat and meat to expose the bone.

COOKING METHOD
Slow braise



RACK

Accounting for 9.5% of the carcase, the rack is prepared from a side of goat by
removing the forequarter using a straight vertical cut along the rib bone and a
horizontal cut along the top of the flap.

It contains rib bones, backbone and the thick, meaty rib eye muscle. Reaching
its full potential when roasted the rack is usually further prepared by the
removal of the cap and frenching the bones. Cutlets are simply cut from the rack
– versatile and easy to cook, cutlets are tender and suit high temperature
cooking methods such as pan-fry and grill.

COOKING METHOD
Roast, pan fry, grill



SHORTLOIN

The shortloin sits between the leg and the rack and accounts for 12.1% of the
carcase. Tender and versatile, short loin cuts respond best to high heat
roasting and grilling. The loin chop, also known as the lamb ‘T-bone’, includes
the fillet and eye of loin muscles which sit on opposite sides of the bone.

A shortloin can be roasted whole or remove the bones to stuff and roll; the
external layer of fat around this cut imparts flavour and helps prevent the
roast drying out. The eye of loin consists of the entire eye muscle that lies
along the spine – as a minimally used muscle, it is as tender as the tenderloin
and perfect for stuffing and trussing.

COOKING METHOD
Roast, grill, pan fry



CHUMP

Chump is prepared from a Leg Chump On and is removed by a straight cut
approximately 12mm from the hip joint. Accounting for 3% of the carcase, there
are two chumps per animal offering tender, flavoursome and textural roasts,
steaks and chops.

The Rump is prepared from the Chump by the removal of the tail/flank and the cap
muscle and subcutaneous fat. Renowned for its tenderness and flavour, rump is
best suited for roasting, or diced for dry heat cooking methods – it can also be
sliced into steaks. Chump Chops are the equivalent of a beef rump steak left on
the bone and are slightly bigger than cutlets or loin chops. These cuts are
suited to grill and pan-fry cook methods and are tender with extra flavour
imparted from the bone.

COOKING METHOD
Roast, Grill, Pan Fry



TENDERLOIN

The tenderloin, or fillet, is prepared from a side of goat by removing the
muscle in one piece from the underside of the shortloin.

Because it comes from an area that does very little work, it has virtually no
fat or connective tissue and is one of the most tender cuts of goat. Delicate in
flavour, tenderloin suits gentle, quick and dry cooking methods to retain its
juiciness.

COOKING METHOD
Grill, pan fry



BREAST & BELLY

Accounting for around 12% of the carcase, the breast and belly are derived from
the underside of the chest and are the remaining portions after preparation of
major primals.

Consisting of layers of full flavoured meat and rich goat fat, they suit low and
slow cooking methods. Ribs can be prepared from the breast or the belly and
consist of several muscles with a portion of the rib bones that can be trimmed
if required and are characterised by their layers of fat and lean meat.

COOKING METHOD
Roast, braise, cure, smoke, confit, fry



LEG

Derived from the hindquarter, there are two legs per animal accounting for
around 30% of the total goat carcase. Leg is prepared by the removal of the
chump using a right angle cut at the back of the hip bone.

The shank is usually tipped at the caudal level of the shin meat on the tibia. A
thin layer of covering fat is generally left to assist in retaining juiciness
during cooking. Tender and flavoursome, the leg is traditionally roasted whole
or deboned and butterflied; however, its three distinct muscles – knuckle,
silverside and topside, can be sub-primaled to create a range of smaller roasts,
steaks and chops.

COOKING METHOD
Roast, Braise, Pan Fry, Grill



SHANK

Shanks come from the area of meat and bone that sits above the knee joint and
below the leg. It’s prepared from both a forequarter and a leg by a cut through
the joint that connects it to either the shoulder or leg bone.

Goat shanks are almost always slow cooked in liquid to deliver flavour from the
bone and pull-apart tenderness. Trimmed shanks, or drumsticks, have had the end
of the shank bone scraped clean of excess fat and meat to expose the bone.

COOKING METHOD
Slow braise



HAVE A PRODUCT RELATED ENQUIRY?

+61 2 4724 1000


Since establishing in 1987, RTC has developed to be one of Australia’s leading
wholesale meats and produce supply companies. Our diverse business operations
include global meat exports, domestic meat supply and the sourcing, developing
and supply of food and grocery products on behalf of key supermarket groups,
food service, food manufacturers, retail, restaurant and regional distributors.



RTC Foods Penrith, Head Office

24-27 Lambridge Place,
Penrith Plaza
NSW 2750
Australia

Phone
+61 2 4724 1000
RTC Foods Tamworth

2 / 11-15 Dowe St
Tamworth,
NSW 2340

RTC Foods Gold Coast

Suite 300
237 Scottsdale Drive
Robina QLD 4226
Australia

Phone

1800 270 643

RTC Foods New Zealand

Unit 3 Building C
63 Apollo Drive, Albany,
Auckland 0632
New Zealand

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