Chevon
Cuts
BUREAU
OF
AGRICULTURE
AND
FISHERIES
STANDARDS
PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
ICSPHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Chevon
Cuts
1
Foreword
This
Philippine
National
Standard
(PNS)
for
Chevon
Cuts
was
developed
by
the
Technical
Working
Group
(TWG)
organized
by
the
Bureau
of
Agriculture
and
Fisheries
Standards
(BAFS)
through
a
Department
of
Agriculture
(DA)
Special
Order
No.
109
,
Series
of
201
5
.
The
TWG
is
composed
of
members
representing
the
National
Meat
Inspection
Service
(NMIS),
Bureau
of
Animal
Industry
-
Animal
Products
Development
Center
(BAI-APDC),
Isabela
State
University
-
Cagayan
Valley
Small
Ruminants
Research
Center
(ISU-
CVSRRC),
and
Federation
of
Goat
and
Sheep
Producers
Association
of
the
Philippines,
Inc.
(FGASPAPI),
with
BAFS
as
Secretariat.
The
proposed
standard
was
presented
and
reviewed
during
the
consultative
meetings
with
the
concerned
stakeholders
conducted
in
the
cities
of
Baguio
(
CAR
)
,
Cebu
(Region
7)
,
and
Davao
(Region
11).
Comments
gathered
during
the
consultations
were
carefully
evaluated
by
the
TWG
and
included
accordingly
in
the
final
version
of
this
standard.PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Chevon
Cuts
2
1
Scope
This
document
provides
standard
s
for
establishment
s
conducting
goat
meat
fabrication
intended
for
food
trade.
2
References
The
titles
of
the
standard
publications
and
other
references
of
this
Code
are
listed
on
the
inside
back
cover.
3
Objectives
The
purpose
of
this
Code
is
to
ensure
that
the
meat
fabrication
and
other
practices
of
the
establishment
provide
greater
confidence
in
consumer
expectations
that
the
final
goat
products
are
safe
and
fit
for
human
consumption
4
Definition
of
terms
braise
to
cook
slowly
in
fat
and
little
moisture
in
a
closed
pot;
refers
to
cooking
of
meat
in
dry
form,
usually
saut
é
ed
broil
to
cook
by
direct
exposure
to
radiant
heat
chilled
carcass
carcass
stored
under
refrigeration
between
0
to
4
°
C
frozen
carcass
carcass
stored
in
freezer,
with
temperature
below
0
°
C;
carcass
stored
in
this
condition
can
be
stored
for
a
longer
period
grill
to
broil
on
a
grill
roast
to
cook
by
exposing
to
dry
heat
(oven
or
fire)
or
by
surrounding
it
with
hot
embers;
refers
to
cooking
of
meat
with
fire
using
either
charcoal
or
any
material
that
produces
low
fire
steak
slice
of
meat
from
fleshy
part
of
carcass;
refers
to
culinary
method
of
preparing
the
meat
usually
served
half-cooked
with
sauce
stew
to
boil
slowly;
refers
to
cooking
of
meat
in
water
un
til
tender;
usually
producing
hot
soupPHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Chevon
Cuts
3
5
Cutting
scheme
5.1
After
goats
are
slaughtered,
their
carcasses
are
split,
quartered
and
divided
into
large
wholesale
cuts
such
as
shoulder,
rib,
loin,
leg,
breast
and
shank
s
.
5.2
The
second
cut
is
a
horizontal
slice
between
rack/rib
and
breast
parts.
5.3
The
third
cut
will
separate
shoulder
and
neck
from
rack/
rib
parts.
5.4
The
fourth
cut
will
entail
separation
of
foreshank
from
the
br
e
ast
p
ar
ts.
5.5
Finally,
the
fifth
cut
will
separate
the
loin
and
leg
parts.
6
Chevon
cuts
may
be
sold
as
6.1
Fresh
chevon
cuts
6.2
Chilled
chevon
cuts
6.3
Frozen
chevon
cuts
7
Requirements
:
7.1
Chilling
7.1.1
Chilled
meat
must
be
kept
cold
until
it
is
sold
or
cooked.
If
it
is
expose
d
to
higher
temperature,
condensation
forms
and
microbes
grow
rapidly.
7.1.2
When
sold
commercially,
chiller
temperatures
are
kept
at
0
to
4
°
C
or
meat
temperatures
at
0
to
10
°
C
to
prevent
bacterial
growth.
7.2
Freezing
7.2.1
The
aim
of
freezing
of
carcass
is
to
extend
the
shelf-life
from
weeks
to
several
months.
Bacterial
growth
stops
at
temperature
below
12
°
C.
Rack
/
Rib
Shoulder
and
Neck
Loin
Leg
Breast
Foreshank
2
4
3
1
5
1PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Chevon
Cuts
4
7.2.2
When
carcass
are
stored
at
temperature
above
12
°
C,
enzyme
reaction
s
will
not
stop
,
making
the
fat
content
rancid.
8
Description
and
diagram
of
the
different
prime
cuts
8.1
Shoulder.
The
shoulder
includes
regions
from
the
fourth
rib,
back,
and
neck
.
The
arm
portion
is
included
in
this
cut.
The
shoulder
is
often
use
d
in
roasting
and
sometimes
cut
into
chops,
and
cooked
with
moist
heat.
On
the
other
hand,
the
neck
,
which
is
made
up
of
cartilage
,
is
best
used
for
making
stew.
This
part
is
usually
use
d
in
cooking
“
adobo
”
.
8.2
Rack.
Rib
is
the
cut
detached
from
the
shoulder
anteriorly
and
separated
from
the
loin
between
the
12
th
and
13
th
ribs.
The
rack
or
rib
part
is
best
for
roasting
and
for
braise
d
dishes.
Traditionally,
this
part
is
use
d
in
cooking
“
kaldereta
”
.
Steaks
can
also
be
tried
or
chopped
from
bigger
goat
carcasses.
8.3
Breast.
The
breast
part
contains
a
lot
of
cartilage
and
other
connective
tissues,
making
it
one
of
the
few
goat
primal
cuts
that
needs
to
be
cooked
with
moist
heat,
usually
brais
ed
or
as
stew
.
PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Chevon
Cuts
5
8.4
Shanks.
The
shanks
are
the
lower
section
of
the
animal's
leg,
and
they're
extremely
tough
and
full
o
f
connective
tissue
s
.
Ideal
for
braise
d
dishes
.
8.5
Loin
.
The
loin
is
the
part
of
the
carcass
from
the
base
of
the
pelvic
bone
to
the
12
th
rib.
The
loin
part
is
best
for
roasting
and
chops
prepared
using
dry-
heat
method
or
grilled
or
as
steak.
8.6
Leg
.
The
leg
is
separated
by
a
cut
at
the
base
of
the
pelvic
bone
perpendicular
to
the
underline
when
the
carcass
is
extended.
The
anterior
portion
of
the
leg
is
where
the
carcass
is
attached.
The
leg
part
can
be
cut
into
leg
chops,
though
more
frequently
it
is
prepared
whole,
ideal
for
roast
or
braise
d
dishes.
This
part
is
best
cook
ed
for
“
sinampalokan
”
.
PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Chevon
Cuts
6
REFERENCES
Ababa,
A.
2010.
Hygiene,
dressing
and
carcass
handling
guideline
(for
municipal
abattoirs).
Ethiopa.
DA
Administrative
Order
No.
05
,
series
of
20
12
.
Rules
and
regulations
on
hygienic
handling
of
newly-slaughtered
meat
in
meat
markets
.
DA
Administrative
Order
No.
06
,
series
of
20
12
.
Rules
and
regulations
on
hygienic
handling
of
chilled,
frozen
and
thawed
meat
in
meat
markets
.
Nayga,
JN,
EA
Lopez,
AM
Guno,
MR
Andres,
BB
Estrada,
EB
Valdez
and
RB
Tamayo.
Value-adding
of
goat
meat
products
thru
processing
and
packaging.
2011.
Termin
al
project,
PCAARRD-DOST
funded
Nayga,
JN,
AM
Guno,
MR
Andres,
BB
Estrada.
2013.
Evaluation
of
carcass
recovery
using
different
slaughtering
procedures
for
goat.
Terminal
project,
PCAARRD-DOST
fundedPHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Chevon
Cuts
Department
of
Agriculture
Bureau
of
Agriculture
and
Fisheries
Standards
Technical
Working
Group
(TWG)
on
the
Development
of
Philippine
National
Standard
(PNS)
for
Chevon
Cuts
Chair
Marvin
B.
Vicente,
DVM
Officer-in-Charge
National
Meat
Inspection
Service
-
National
Capital
Region
Vice-Chair
Ponciano
Noel
M.
Soliman
III,
DVM
President
Federation
of
Goat
and
Sheep
Producers
Association
of
the
Philippines,
Inc.
Members
Angel
M.
Guno,
DVM
Jonathan
N.
Nayga,
PhD
Senior
Agriculturist
Director
Animal
Product
Development
Center
-
Bureau
of
Animal
Industry
Cagayan
Valley
Small
Ruminant
Research
Center
-
Isabela
State
University
Rolando
M.
Marquez,
DVM
Aubrey
Joy
M.
Balbin
Meat
Control
Officer
Biologist
National
Meat
Inspection
Service
Cagayan
Valley
Small
Ruminant
Research
Center
-
Isabela
State
University
Alex
R.
Bait-it
Meat
Inspector
National
Meat
Inspection
Service
Secretariat
Alpha
P.
Mateo-Lanuza,
DVM
Senior
Science
Research
Specialist
Gari
Pellinor
U.
Hernandez,
DVM
Science
Research
Specialist
Abbie
Stephanie
S.
Uy,
DVM
Research
Assistant
Bureau
of
Agriculture
and
Fisheries
Standards-Department
of
AgricultureBPI
Compound
Visayas
Avenue,
Diliman,
Quezon
City
1101
Philippines
T
elephone
(632)
920.6131
/
455.2856
/
467.9039
T
elefax
(632)
455.2858
/
456.6552
E-mail:
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Website:
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