UNITED STATES 

DEPARTMENT OF 

AGRICULTURE 

Marketing and 

Regulatory 

Programs 

Agricultural 

Marketing Service 

Livestock and 

Seed Program 

Washington, D.C. 

20250-0254

INSTITUTIONAL 

MEAT 

PURCHASE 

SPECIFICATIONS 

FOR FRESH GOAT 

SERIES 11 

INTERIM 

APPROVED BY USDA 

EFFECTIVE DATE – OCTOBER 2001 
INSTITUTIONAL MEAT PURCHASE SPECIFICATIONS 

FOR FRESH GOAT 

SERIES 11 

The United States Department of Agriculture (USDA), Marketing and Regulatory Programs 

(MRP), through its Agricultural Marketing Service (AMS) develops and maintains the Institutional 

Meat Purchase Specifications (IMPS) for meat and meat products. The complete IMPS series 

includes the following eleven documents: 

General Requirements 

Quality Assurance Provisions 

Fresh Beef ....................................................................Series 100 

Fresh Lamb and Mutton ....................................................................Series 200 

Fresh Veal and Calf ....................................................................Series 300 

Fresh Pork ....................................................................Series 400 

Cured, Cured & Smoked, & Fully Cooked Pork Products ..................Series 500 

Cured, Dried, and Smoked Beef Products.........................................Series 600 

Variety Meats and Edible By-Products...............................................Series 700 

Sausage Products ....................................................................Series 800 

Fresh Goat ....................................................................Series 11 

These specifications are recommended for use by any meat product procuring activity. For 

assurance that procured items comply with these detailed requirements, the Agricultural 

Marketing Service, through its Meat Grading and Certification Branch (MGCB), provides a 

voluntary Meat Certification Service. For labeling purposes, only goat product produced under 

an approved program by the MGCB may contain the letters "IMPS" on the product label. 

Purchasers desiring this service should contact: 

USDA, MRP, AMS, Livestock and Seed Program 

Meat Grading and Certification Branch 

Stop 0248, Room 2628 S-Bldg 

1400 Independence Ave., SW 

Washington, D.C. 20250-0248 PHONE: (202)-720-1113 FAX: (202)-690-4119 

Internet Address: http://www.ams.usda.gov/lsg/ls-mg.htm 

For any assistance regarding these documents and for additional copies, please contact: 

USDA, MRP, AMS, Livestock and Seed Program 

Standardization Branch 

Stop 0254, Room 2603 S-Bldg 

1400 Independence Ave., SW 

Washington, D.C. 20250-0254 PHONE (202)-720-4486 FAX (202)-720-1112 

IMPS 11 - FRESH GOAT 2 EFFECTIVE DATE: OCTOBER 2001 
TABLE OF CONTENTS 

I. IMPS CODIFICATION ORDERING SYSTEM FOR FRESH GOAT.....................................4 

II. IMPS CODIFICATION SYSTEM TABLE FOR GOAT..........................................................5 

III. ORDERING DATA TO BE SPECIFIED BY THE PURCHASER ......................................6 

A. ITEM ................................................................................................................................6 

1. Special Instructions ......................................................................................................6 

2. Purchaser Specified Options (PSO) .............................................................................7 

3. Added Ingredients ........................................................................................................8 

B. SELECTION AND SPECIAL REQUIREMENTS ..............................................................8 

1. Selection Criteria ..........................................................................................................8 

2. Special Requirements ..................................................................................................9 

C. STATE OF REFRIGERATION .......................................................................................10 

D. FAT LIMITATIONS.........................................................................................................10 

E. PORTION-CUT WEIGHT, THICKNESS AND SHAPE...................................................11 

F. WEIGHT RANGE...........................................................................................................12 

G. NETTING AND TYING...................................................................................................13 

H. PACKAGING AND PACKING ........................................................................................13 

I. QUALITY ASSURANCE ................................................................................................14 

IV. MATERIAL REQUIREMENTS .......................................................................................15 

A. QUALITY........................................................................................................................15 

1. Condition ....................................................................................................................15 

2. Lean Quality ...............................................................................................................15 

3. Workmanship..............................................................................................................15 

V. ITEM DESCRIPTIONS ......................................................................................................18 

APPENDIX A (EXAMPLE OF IMPS CODIFICATION ORDERING SYSTEM FOR FRESH GOAT) ...........32 

APPENDIX B (IMPS CODIFICATION ORDERING SYSTEM FOR FRESH GOAT WORKSHEET)...........33 

APPENDIX C (CUTTING LOCATIONS / DESCRIPTIONS)..............................................................34 

APPENDIX D (GOAT SKELETAL CHART)..................................................................................36 

APPENDIX E (GOAT MUSCLE SYSTEM)...................................................................................37 

IMPS 11 - FRESH GOAT 3 EFFECTIVE DATE: OCTOBER 2001 
I. IMPS CODIFICATION ORDERING SYSTEM FOR FRESH GOAT 

The following codification ordering system will assist the purchaser in providing contractual and codificatinecessary to describe the IMPS for Fresh Goat product and/or service desired. The use of a code as a ceveryone simplifies the technical dialogue between purchaser and seller. The insertions of appropriate caccurate description of the item to the seller to meet the needs of the purchaser. For portion cut items, in“Chops” or “Patties” into the appropriate product name. An example of an IMPS ordering codification sysfound in Appendix A. Refer to IMPS CODIFICATION SYSTEM TABLE FOR GOAT on page 5 for codes for detailed page. If not specified, code 0 shall be used. 

Species Style Cut ID

Bone 

Req. PSO

Added 

Ingred.

Split 

Req. Sel. No. Class Mat.

Breed 

Type

Forage 

Type

Organic 

Cert. 

Slaug. 

Method

St. of 

Refrig.

Fat 

Limit. 

Portion Cut 

P.Thick. P.W

-- -- --

Row 1 Row 2 Row 3 Ro

Row 1 Row 2Species: Goat (Coded as 11) -The domesticated animals, Bone Requirement: Codes are found on page 5

Capra hirius. PSO: Codes are found on page 7

Style: Codes are found on page 5 and detailed Added Ingredient: Codes are found on page 8

descriptions can be found under Split Requirement: Codes are found on page 5

V. ITEM DESCRIPTIONS on pages 18 –22. 

Cut ID: This code is the last two digits of each Item No. 

under V. ITEM DESCRIPTIONS (e.g. Item No. 11-X-31, the cut identification code would be 31) or the index 

on page 6. 

Row 3 Row 4

The special requirements code are found in the State of Refrigeration: Codes are found on page 1

Special Requirements Code Table on page 9. Fat Limitations: Codes are found on page 10. 

Portion Thickness: Portion thickness codes are Portion Weight: Portion weight codes are found on p

 Weight Range: Codes are found on page 1

Netting and Tying: Codes are found on page 1Packaging and packing:Codes are found on page 13 Quality Assurance: Codes are found on page 1

IMPS 11 - FRESH GOAT 4 EFFECTIVE DATE: OCTOBER 2001 
II. IMPS CODIFICATION SYSTEM TABLE FOR GOAT 

IMPS Codification System Table for Goat Code 

Species Goat 11

Platter 1 

Roasting 2

Barbeque 3

Food Service 4 

Hotel 5

Styles 

(See Item Descriptions for 

Details and Appendix C) 

Any Combination 0 

R 

O 

W 

1

Cut Identification See index on Page 6 (last 2 digits of Item No.) -- 

Boneless 1

Bone Requirement Bone-In 2

As Specified (according to item descriptions) 0 

Purchaser Specified Options See PSO Code Table on Page 7 

Added Ingredients See Page 8 

Double (Unsplit) 1 

R 

O 

W 

2 Split Requirement Single (Split) 0 

R 

O 

W 

3 

Selection No., Class, 

Maturity, Breed Type, 

Forage Type, 

Organic Certification, 

Slaughter Method 

See Page 9 

State of Refrigeration See Page 10 

Fat Limitations See Page 10 

Portion-Cut 

Weight, Thickness and Shape See Page 11 

Weight Range See individual item descriptions or Page 12 

As Specified 1 

Netting and Tying Other (See Purchaser Specified Descriptions) 2 

Not Applicable 0 

Individual Wrapped 1 

Individual Vacuum Packaged 2 

Bulk Vacuum Packaged 3 

Bulk Packaged 4 

Other (See Purchaser Specified Descriptions) 5 

Packaging and Packing 

(See page 13 for details and 

IMPS GENERAL REQUIREMENTS)

Not Specified 0 

USDA Process Verification 1 

Other Third Party Certification 2 

R 

O 

W 

4

Quality Assurance 

(See page 14 for details and IMPS 

QUALITY ASSURANCE PROVISIONS) No Certification 0 

If not specified, code 0 shall be used. 

IMPS 11 - FRESH GOAT 5 EFFECTIVE DATE: OCTOBER 2001 
III. ORDERING DATA TO BE SPECIFIED BY THE PURCHASER 

A. ITEM 

1. Special Instructions 

The purchaser may specify any IMPS item desired to be purchased in the form of 

whole carcasses, carcasses fabricated into one of the listed styles or individual cuts 

as listed in the following index. In order to customize the product to meet the 

purchaser’s needs, special instructions modifying the IMPS descriptions may be 

specified. 

INDEX OF IMPS FOR FRESH GOAT PRODUCTS

Item No. Product Name Page

ITEM NO. 11-0-00 – GOAT CARCASS ........................................................................................................................... 18 

ITEM NO. 11-1-00 – GOAT CARCASS, PLATTER STYLE ................................................................................................. 18 

ITEM NO. 11-2-00 – GOAT CARCASS, ROASTING STYLE ............................................................................................... 19 

ITEM NO. 11-3-00 – GOAT CARCASS, BARBEQUE STYLE .............................................................................................. 20 

ITEM NO. 11-4-00 – GOAT CARCASS, FOOD SERVICE STYLE ........................................................................................ 21 

ITEM NO. 11-5-00 – GOAT CARCASS, HOTEL STYLE..................................................................................................... 22 

ITEM NO. 11-X-10 – GOAT FORESHANK....................................................................................................................... 23 

ITEM NO. 11-X-11 – GOAT HINDSHANK........................................................................................................................ 23 

ITEM NO. 11-X-12 – GOAT HINDSHANK, HEEL ON ........................................................................................................ 23 

ITEM NO. 11-X-13 – GOAT NECK................................................................................................................................. 23 

ITEM NO. 11-X-21 – GOAT FORESADDLE, STREAMLINED .............................................................................................. 23 

ITEM NO. 11-X-22 – GOAT SHOULDER, SQUARE-CUT .................................................................................................. 24 

ITEM NO. 11-X-23 – GOAT OUTSIDE SHOULDER........................................................................................................... 24 

ITEM NO. 11-X-24 – GOAT INSIDE SHOULDER, SQUARED ............................................................................................. 24 

ITEM NO. 11-X-30 – GOAT RACK................................................................................................................................. 24 

ITEM NO. 11-X-31 – GOAT RIBS, FULLSET................................................................................................................... 25 

ITEM NO. 11-X-32 – GOAT RACK, FRENCHED .............................................................................................................. 25 

ITEM NO. 11-X-33 – GOAT RIBS, BREAST BONES OFF ................................................................................................. 25 

ITEM NO. 11-X-34 – GOAT BREAST ............................................................................................................................. 25

ITEM NO. 11-X-35 – GOAT RIBS, FOOD SERVICE STYLE, BREAST ON, FULLSET............................................................ 26 

ITEM NO. 11-X-40 – GOAT BACK................................................................................................................................. 26 

ITEM NO. 11-X-41 – GOAT BACK STRIP, BONELESS ..................................................................................................... 26 

ITEM NO. 11-X-50 – GOAT LOIN .................................................................................................................................. 27 

ITEM NO. 11-X-51 – GOAT LOIN, RUMP ON, DOUBLE ................................................................................................... 27 

ITEM NO. 11-X-52 – GOAT TENDERLOIN ...................................................................................................................... 27 

ITEM NO. 11-X-60 – GOAT SIRLOIN ............................................................................................................................. 27

ITEM NO. 11-X-70 – GOAT LEGS ................................................................................................................................. 28 

ITEM NO. 11-X-71 – GOAT LEG, ROASTING STYLE ....................................................................................................... 28 

ITEM NO. 11-X-72 – GOAT LEG, SHANK OFF................................................................................................................ 28 

ITEM NO. 11-X-73 – GOAT LEG, SHANK OFF, SIRLOIN OFF, PARTIALLY BONELESS ....................................................... 28 

ITEM NO. 11-X-74 – GOAT LEG, SHANK OFF, PARTIALLY BONELESS............................................................................. 28 

ITEM NO. 11-0-80 – GOAT LEG, INSIDE........................................................................................................................ 29 

ITEM NO. 11-0-81 – GOAT LEG, BOTTOM..................................................................................................................... 29 

ITEM NO. 11-0-82 – GOAT LEG, OUTSIDE .................................................................................................................... 29 

ITEM NO. 11-0-83 – GOAT LEG, TIP............................................................................................................................. 29

ITEM NO. 11-0-84 – GOAT LEG, TOP BOTTOM SIRLOIN (TBS), 4 PARTS ....................................................................... 29 

ITEM NO. 11-0-85 – GOAT LEG, TOP BOTTOM SIRLOIN (TBS), 3 PARTS ....................................................................... 30 

ITEM NO. 11-X-86 – GOAT LEG, BOTTOM HIP SIRLOIN (BHS), 3 PARTS....................................................................... 30 

ITEM NO. 11-0-90 – GROUND GOAT............................................................................................................................. 30

ITEM NO. 11-0-91 – GOAT FOR CURRY ........................................................................................................................ 31 

ITEM NO. 11-0-92 – GOAT FOR STEWING..................................................................................................................... 31 

ITEM NO. 11-0-93 – GOAT FOR KABOBS ...................................................................................................................... 31 

ITEM NO. 11-0-94 – GOAT CUBED, BRAISING AND CUTLET MEAT.................................................................................. 31 

Note: The last two digits reflect the item number. The “x” means that purchaser must specify style. 

IMPS 11 - FRESH GOAT 6 EFFECTIVE DATE: OCTOBER 2001 
2. Purchaser Specified Options (PSO) 

The purchaser may specify options (tail length, special item descriptions, roast size 

or muscle presence) for individual items. Each PSO code shall be specified in the 

contract and may vary from order to order depending on the options/needs specified 

by the purchaser. 

PSO Code Table 

Applied to 

following:

Description Code

2.0 inch Tail Length 1 

1.0 inch Tail Length 2 

0.0 inch Tail Length 3 

* 

40, 41, 50, 51 

0.5 inch Tail Length 0 

Neck Removed 1 

Foreshank Removed 2 

Foreshank and Hindshank Removed 3 

Neck and Foreshank Removed 4 

Breast and Neck Removed 5 

Neck, Foreshank and Breast Removed 6 

Foreshank, Hindshank, Neck and Breast Removed 7 

Cut all sections into 1 inch chops by cutting at right angles to the 

length of the individual cuts 8 

Other or multiple codes (See Purchaser Specified Descriptions) 9 

All Items, Styles 

and Carcasses 

Not Specified / Not Applicable 0 

The flank shall extend no more than 1 inch past the curvature of 

the last rib 1 

The flank shall extend no more than 3 inches past the curvature 

of the last rib 2 35 

The flank shall extend no more than 4 inches past the curvature 

of the rib 0 

If not specified, code 0 shall be used.

* Tail length shall be measured from the ventral edge of the longissimus dorsi. 

IMPS 11 - FRESH GOAT 7 EFFECTIVE DATE: OCTOBER 2001 
3. Added Ingredients

To enhance product performance, the purchaser may specify ingredients to be 

added to any IMPS fresh goat item. Ingredients may be added by immersion or 

injection. Unless otherwise specified, ingredients shall be limited to water, lemon 

juice, and sodium phosphate. The purchaser may specify any one of the following 

levels of added ingredients within a purchase order. The ingredients, method of 

addition, limits of restricted ingredients and labeling of product with added 

ingredients, shall be in accordance with FSIS Regulations. For more information 

about FSIS labeling requirements, visit the FSIS Labeling and Consumer Protection 

Staff website: www.fsis.usda.gov/OPPDE/larc/index.htm. 

Added Ingredients Code Table 

Maximum Percentage of Added Ingredients Code 

7 % 1 

10 % 2 

12 % 3 

15 % 4 

 xx % Other (Specify percentage amount for xx) 5 

 Not Applicable / Not Specified 0 

 If not specified, code 0 shall be used.

B. SELECTION AND SPECIAL REQUIREMENTS 

1. Selection Criteria 

The IMPS Selection Criteria for live goats and carcasses are based on 

consideration of conformation (muscling). Selection No. 1 goats or carcasses have 

a high proportion (by weight) of meat to bone. Selection No. 3 goats and carcasses 

have a low ratio of meat to bone. For ordering data, see the Special 

Requirements Code Table on the next page. 

a) Selection No. 1 

Selection No. 1 live goats and/or carcasses have a superior meat type 

conformation without regard to the presence of fat cover. They shall be thickly 

muscled throughout the body as indicated by a pronounced (bulging) outside 

leg (biceps femoris and semitendinosus), a full (rounded) back strip 

(longissimus dorsi), and a moderately thick outside shoulder (triceps brachii 

group). 

b) Selection No. 2 

Selection No. 2 live goats and/or carcasses have an average meat type 

conformation without regard to the presence of fat cover. They shall be 

moderately muscled throughout the body as indicated by a slightly thick and a 

slightly pronounced outside leg (biceps femoris and semitendinosus), a slightly 

full (flat or slightly shallow) back strip (longissimus dorsi), and a slightly thick to 

slightly thin outside shoulder (triceps brachii group). 

c) Selection No. 3 

Selection No. 3 live goats and/or carcasses have an inferior meat type 

conformation without regard to the presence of fat cover. The legs, back and 

shoulders are narrow in relation with its length and they have a very angular 

and sunken appearance. 

IMPS 11 - FRESH GOAT 8 EFFECTIVE DATE: OCTOBER 2001 
2. Special Requirements 

The Special Requirements listed in the following table allows the purchaser to 

specify class, maturity, breed type, forage type, organic certification and slaughter 

method preferences. Organic products must comply with Food Safety and 

Inspection Service’s regulation (9 CFR Section 205.300). For more information on 

using the claim “Certified Organic By...” on meat and poultry product labeling, see 

the following website:http://www.fsis.usda.gov/oppde/larc/certified%5Forganic.htm). 

The purchaser may specify any combination of the following special requirements: 

Special Requirements Code Table 

Category Purchaser Specified Options Code 

Selection No. 1 1 

Selection No. 2 2 

Selection No. 3 3 

Selection No. 1 and 2 4 

Selection No. 

(See descriptions on 

page 8) 

Any Combination 0 

Buck 1

Doe 2

Wether 3

Doe and Wether 4 

Class 

Any Combination 0 

Kid goat 14 months or less 1 

Yearling goat 14 to 24 months 2 

Goat More than 24 months 3 

Kid or Yearling 24 Months or less 4 

Maturity 

Any Combination 0 

Dairy 1

Meat 2

Breed Specified (See Purchaser Specified Descriptions) 3 

Breed Type 

Any Combination 0 

Special Diet Specified 

(See Purchaser Specified Descriptions) 1 Forage Type 

Not Specified / Not Applicable 0 

As Specified 1 Organic 

Certification Not Specified / Not Applicable 0 

Halal 1

Kosher 2

Other 3

Slaughter Method 

Conventional 0 

If not specified, code 0 shall be used.

 

IMPS 11 - FRESH GOAT 9 EFFECTIVE DATE: OCTOBER 2001 
C. STATE OF REFRIGERATION 

Refer to the IMPS GENERAL REQUIREMENTS, Section I. MEAT HANDLING. 

Type Code

Chilled 0 

Frozen 1 

Other (See Purchaser Specified Descriptions) 2 

 If not specified, code 0 shall be used.

D. FAT LIMITATIONS 

Cuts and Roasts - Except for shank items, the purchaser shall specify one of the 

following maximum average thicknesses of surface fat unless definite fat 

limitations are indicated in the detailed item descriptions. 

Maximum Average Thickness Maximum At Any

One Point Code 

Commodity trim - 0.25 inch 0.3 inch 1 

0.125 inch 0.2 inch 2 

Practically Free (75% lean/seam surface exposed) 0.1 inch 3 

Peeled/Denuded (remaining “flake” fat shall not exceed 

1.0 inch in any dimension) 

0.1 inch 4 

Peeled/Denuded, Surface Membrane Removed (90% 

lean exposed) 

0.1 inch 5 

Other (See Purchaser Specified Descriptions) 6 

Not Applicable 0 

Note: When average fat thickness is specified in item descriptions, the appropriate "Maximum at Any One Point" 

limitation shall apply. If not specified, code 0 shall be used.

IMPS 11 - FRESH GOAT 10 EFFECTIVE DATE: OCTOBER 2001 
E. PORTION-CUT WEIGHT, THICKNESS AND SHAPE 

The purchaser may specify any item, style and carcass to be processed into portion 

cuts. Insert the word “Chops” or “Patties” into the appropriate product name when the 

products are to be processed into portion cuts. The purchaser shall specify the portion 

weight and/or thickness, or shape desired. Unless portion weight and/or thickness 

tolerances are specified by the purchaser, the following tables shall be used. When 

both weight and thickness are specified, it is recommended that those requirements be 

limited to items that are mechanically pressed and/or sliced. 

PORTION THICKNESS TOLERANCES 

Specified Thickness Thickness 

Tolerance 

Thickness Uniformity Code 

Thinly Sliced Intact slice 0.1 inch 1 

Thin Sliced 0.3 – 0.5 inch 0.2 inch 2 

Medium Sliced 0.5 – 0.75 inch 0.2 inch 3 

Thick Sliced 0.75 – 1.0 inch 0.2 Inch 4 

Other (See Purchaser Specified Descriptions) 5 

Not Applicable 0 

If not specified, code 0 shall be used.

PORTION WEIGHT TOLERANCES 

Specified Weight 

(Production Target) Weight Tolerance (+/-) 

Thickness 

Uniformity Code 

1.0 oz 0.1 oz Intact slice 1 

2.0 oz 0.1 oz 0.2 inch 2 

3.0 oz 0.2 oz 0.2 inch 3 

4.0 oz 0.2 oz 0.2 inch 4 

6.0 oz 0.3 oz 0.3 inch 5 

8.0 oz 0.3 oz 0.4 inch 6 

Other (See Purchaser Specified Descriptions) 7 

Not Applicable 0 

If not specified, code 0 shall be used.

IMPS 11 - FRESH GOAT 11 EFFECTIVE DATE: OCTOBER 2001 
F. WEIGHT RANGE 

 See individual item descriptions or table below.

Code (Typical Weight Ranges in Pounds) 

Item Product Name 1 2 3 4 5 0

00 Carcass 15 or less 15 - 30 30 – 40 40 or more 

00 Platter Style * 20 or less 20 or more N/A N/A 

00 Roasting Style * 15 - 30 30 or more N/A N/A 

00 Barbeque Style 20 – 30 * 20 – 40 30 or more N/A 

00 Food Service Style 20 – 30 * 30 – 40 40 or more N/A 

00 Hotel Style 40 or less * 40 or more N/A N/A 

10 Foreshank 0.5 or less 0.5 or more N/A N/A 

11 Hindshank 0.5 or less 0.5 or more N/A N/A 

12 Hindshank, Heel On 0.75 or less 0.75 or more N/A N/A 

13 Neck 0.25 or less 0.25 or more N/A N/A 

21 Foresaddle, Streamlined 4 or less 4 – 6 6 or more 

22 Shoulder, Square-Cut 7 or less 7 – 10 10 or more 

23 Outside Shoulder 2.5 or less 2.5 or more N/A N/A 

24 Inside Shoulder,

Squared 

1.5 or less 1.5 or more N/A N/A 

30 Rack 1.5 or more 1.5 – 3 3 or more N/A 

31 Ribs, Fullset 5 or less 5 – 10 10 or more N/A 

32 Rack, Frenched 1.5 or less 1.5 – 3 3 or more N/A 

33 Ribs, Breast Bone Off 1.5 or less 1.5 – 3 3 or more N/A 

34 Breast 0.3 or less 0.3 or more N/A N/A 

35 Ribs, Food Service 

Style, Breast On, Full 

Set 

1.5 or less 1.5 – 3 3 or more N/A 

40 Back 5 or less 5 – 8 8 or more N/A 

41 Back Strip, Boneless 2 or less 2 – 4 4 or more N/A 

50 Loin 2 or less 2 – 4 4 or more N/A 

51 Loin, Rump On, Double 2 or less 2 – 4 4 or more N/A 

52 Tenderloin 0.3 or less 0.3 – 0.75 0.75 or more N/A 

60 Sirloin 0.75 or less 0.75 – 1.5 1.5 or more N/A 

70 Legs 5 or less 5 – 8 8 or more N/A 

71 Leg, Roasting Style 2 or less 2 – 4 4 or more N/A 

72 Leg, Shank Off 4 or less 4 – 6 6 or more N/A 

73 Leg, Shank Off, Sirloin 

Off, Partially Boneless 

3 or less 3 – 5 5 or more N/A 

74 Leg, Shank Off, Partially 

Boneless 

3 or less 3 – 5 5 or more N/A 

80 Leg, Inside 1.5 – 2 2 or more N/A N/A 

81 Leg, Bottom 2 – 3 3 or more N/A N/A 

82 Leg, Outside 1.5 – 2 2 or more N/A N/A 

83 Leg, Tip 0.5 or less 0.5 or more N/A N/A 

84 Leg, TBS, 4 Parts 4 or less 4 – 6 6 or more N/A 

85 Leg, TBS, 3 Parts 4 or less 4 – 6 6 or more N/A 

86 Leg, BHS, 3 Parts 4 or less 4 – 6 6 or more N/A 

90, 91, 92, 93, and 94 Use Code 5 

Purchaser S

p

ecifie

d

W

eight R

ang

e

N

o

W

eight R

ang

e

S

p

ecifie

d (Any

C

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bination)

* Recommended weight range for the specified style. If not specified, weight range shall be coded as 0. 

IMPS 11 - FRESH GOAT 12 EFFECTIVE DATE: OCTOBER 2001 
G. NETTING AND TYING 

When netting or tying is required as specified, stretchable netting (or any other 

equivalent material) may be used to make roasts firm and compact. Unless otherwise 

specified, roasts shall be netted so that all portions are held intact, without any portions 

protruding through the ends of the netting. Alternatively, roasts may be string tied by 

loops of twine uniformly spaced at no more than 2.0 inch intervals girthwise 

(perpendicular to item length). When girthwise tying does not make roasts firm and 

compact, lengthwise tying shall also be used. If not specified, code 0 shall be used.

Netting and Tying Code 

As Specified 1 

Other (See Purchaser Specified Descriptions) 2 

Not Applicable 0 

If not specified, code 0 shall be used. 

H. PACKAGING AND PACKING 

The purchaser shall specify packaging and packing requirements for delivery of product 

(Download the IMPS GENERAL REQUIREMENTS for details at this website 

http://www.ams.usda.gov/lsg/stand/st-pubs.htm). If not specified, the IMPS GENERAL 

REQUIREMENTS defaults shall be used. 

Packaging and Packing Code 

Individual Wrapped 1 

Individual Vacuum Packaged 2 

Bulk Vacuum Packaged 3 

Bulk Packaged 4 

Other (See Purchaser Specified Descriptions) 5 

Not Specified 0 

 If not specified, code 0 shall be used.

IMPS 11 - FRESH GOAT 13 EFFECTIVE DATE: OCTOBER 2001 
I. QUALITY ASSURANCE 

(See the IMPS Quality Assurance Provisions) 

For assurance that product is produced in accordance with this specification and 

applicable contractual requirements, the purchaser may request that product be derived 

from a production facility that has an IMPS certified process. To become a “certified” 

producer, the applicant must submit for approval a quality control plan (technical 

proposal) addressing the criteria listed within the IMPS Ordering Codification System for 

Fresh Goat. Approval may be attained after having satisfactorily undergone a program 

audit conducted in accordance with the policies and procedures of USDA, AMS, Meat 

Grading and Certification Branch (MGCB), Quality System Operations. For more 

information regarding this service, contact: 

USDA, AMS, Livestock and Seed Program 

Meat Grading and Certification Branch 

Stop 0248, Room 2628 S-Bldg 

1400 Independence Ave., SW 

Washington, DC 20250-0248 PHONE: (202) 720-1113 

FAX: (202) 690-4119 

Internet Address: http://www.ams.usda.gov/lsg/ls-mg.htm

 If not specified, code 0 shall be used.

Quality Assurance Code 

USDA Process Verification 1 

Other Third Party Certification 2 

No Certification 0 

IMPS 11 - FRESH GOAT 14 EFFECTIVE DATE: OCTOBER 2001 
IV. MATERIAL REQUIREMENTS 

All products offered shall comply with the following material requirements and the individual 

item descriptions. For quality assurance, product shall be evaluated in accordance with the 

IMPS QUALITY ASSURANCE PROVISIONS. 

A. QUALITY 

1. Condition 

2.

3. Workmanship 

All products offered as meeting the specification requirements must be in excellent 

condition. For certification, product shall be in the fresh-chilled state (not previously 

frozen) when examined for excellent condition (i.e., exposed lean and fat surfaces 

shall be of a color and bloom normally associated with the class, selection no., and 

cut of meat, and typical of meat that has been properly stored and handled). Cut 

surfaces and naturally exposed lean surfaces shall show no more than slight 

darkening or discoloration due to dehydration, aging, and/or microbial activity. The 

fat shall show no more than very slight discoloration due to oxidation or microbial 

activity. No odors foreign to fresh meat shall be present. Changes in color and 

odors characteristically associated with vacuum packaged meat in excellent 

condition shall be acceptable. Also, product shall show no evidence of freezing, 

defrosting, or mishandling. Meat must be maintained in excellent condition through 

processing, storage, and transit. 

Portion-cut and ground items to be delivered frozen may be produced from frozen 

meat cuts that have been previously certified in the fresh-chilled state, provided 

such cuts show no evidence of deterioration. Unless otherwise specified, portion - 

cut items shall maintain their approximate original shape. Products thus produced 

shall be packaged, packed, and returned promptly to the freezer. 

Lean Quality

All meat shall be practically free of bruises, blood clots, bloody tissue, blood 

discoloration, exposed blood vessels, cod and/or udder fat, or any other conditions 

that would negatively affect the use of the product. All spinal cord, spleen and 

organ tissue shall be excluded. The color of lean shall be red to dark grayish pink. 

The lean shall be moderately firm. 

All cuts shall be free of dislocated or enlarged joints or other malformations of the 

skeletal structure. However, cuts with bones broken during processing are 

acceptable if the bones are not splintered to the extent that the lean around the 

fracture is affected. 

a) Cutting, Trimming, and Boning Cuts 

The cutting, trimming, and boning of the cuts shall be accomplished with 

sufficient care to allow each cut to retain its identity and to avoid objectionable 

scores in the lean. Ragged edges shall be removed close to the lean surfaces. 

Except for cuts that are separated through natural seams, all cut surfaces shall 

form approximate right angles with the skin surface. No more than a slight 

amount of lean, fat, or bone shall be removed or included from an adjacent cut. 

All boneless cuts shall be free of bones, cartilage and backstrap. 

IMPS 11 - FRESH GOAT 15 EFFECTIVE DATE: OCTOBER 2001 
b) Fat Trim 

Trimming of external fat shall be accomplished by smoothly removing the fat 

following the contour of the underlying muscle surface. Beveling of the edges 

only is not acceptable. Two terms used for describing fat limitations are: (1) 

maximum fat thickness at any one point and (2) average fat thickness. Fat 

thickness requirements may apply to surface fat (external and/or exterior fat in 

relationship to the item) and seam fat (fat between adjacent muscles within an 

item) as specified by the purchaser or within the detailed item description. 

Peeled/Denuded - The term "Peeled" implies surface fat and muscle separation 

through natural seams so that the resulting cut's seamed surface ("silver" or 

"blue" tissue) is exposed with remaining "flake" fat not to exceed 1.0 inch in any 

dimension and/or 0.1 inch in depth at any point. The term "denuded" implies all 

surface fat is removed so that the resulting cut's seamed surface ("silver" or 

"blue tissue") is exposed, with remaining "flake" fat not to exceed 1.0 inch in any 

dimension and/or 0.1 inch in depth at any point. 

Peeled/Denuded, Surface Membrane Removed - When the surface membrane 

("silver" or "blue" tissue) is required to be removed (skinned), the resulting cut 

surface shall expose at least 90% lean with remaining "flake" fat not to exceed 

0.1 inch in depth. 

Cuts and roast items - The maximum fat thickness at any one point is evaluated 

by visually determining the area of a cut that has the most fat thickness and 

measuring the thickness (depth) at that point. The average fat thickness is 

evaluated by visually determining the areas of surface fat and taking multiple 

measurements in those areas only. The average shall be determined by 

evaluating the amount of surface area that each thickness represents (i.e., if 

one third of the fat surface was 0.2 inch in depth, one third was 0.3 inch in depth 

and one third was 0.4 inches in depth, then the average would be 0.3 inch). 

The actual measurements of fat are made on the edges of the cut and by 

probing or scoring the overlying surface fat as necessary in a manner that 

reveals the actual fat thickness and accounts for any natural depression or 

seam that could affect the measurement. 

IMPS 11 - FRESH GOAT 16 EFFECTIVE DATE: OCTOBER 2001 
 

 

 Figure 1 

When a natural depression occurs in a muscle, only the fat above the portion of 

the depression that is more than 0.75 inch in width is considered (this 

measurement method is known as "bridging"). When a seam of fat occurs 

between adjacent muscles, only the fat above the level of the involved muscles 

is measured (this measurement method is known as "planing") (See Figure 1). 

However, where fat limitations for Peeled/Denuded or Peeled/Denuded, Surface 

Membrane Removed are specified, the bridging method shall be used for 

evaluating fat above a natural depression in a muscle and fat occurring between 

adjacent muscles. 

Diced and portion-cut items - For the purpose of measuring surface fat, the 

maximum fat thickness at any one point is evaluated by visually determining the 

areas on the edges of either side of the dice or portion-cut that have the thickest 

amount of fat and measuring the thickness (depth) of fat in these areas. The 

average fat thickness is evaluated by visually determining the various areas of 

surface fat and taking multiple measurements in these areas. The average 

shall be determined by evaluating the amount of surface area that each 

thickness represents. 

The actual measurements of fat are made on the edges of the cut and by 

probing or scoring the fat surface as necessary in a manner that reveals the 

actual fat thickness. For chops, the bridging and/or the planing methods shall be 

applied to take into account any natural depression occurring in a muscle and/or 

when a seam of fat occurs between adjacent muscles. However, where fat 

limitations for Peeled/Denuded or Peeled/Denuded, Surface Membrane 

Removed are specified, the bridging method shall be used for evaluating fat 

above a natural depression in a muscle and fat occurring between adjacent 

muscles. 

IMPS 11 - FRESH GOAT 17 EFFECTIVE DATE: OCTOBER 2001 
V. ITEM DESCRIPTIONS 

Purchasers may specify any options to satisfy their needs (refer to IMPS Codification Table 

System for Goat, page 5). Recommended PSO, Tail Length, Splitting Requirements, and/or 

Weight Range Codes are included to satisfy individual item requirements for each item and 

style. 

Purchaser Specified Options -The purchaser may specify one or more of the following 

purchaser options to all items, styles and carcasses. 

 PSO Code: (1) Neck Removed 

 (2) Foreshank Removed 

 (3) Foreshank and Hindshank Removed 

 (4) Neck and Foreshank Removed 

 (5) Breast and Neck Removed 

 (6) Neck, Foreshank and Breast Removed 

 (7) Neck, Foreshank, Hindshank, and Breast Removed 

(8) Cut all sections into 1 inch chops by cutting at right 

angles to the length of the individual cuts 

 (9) Other or multiple codes (See Purchaser Specified Descriptions) 

 (0) Not Specified / Not Applicable 

Item No. 11-0-00 – Goat Carcass 

A goat carcass is the entire unsplit carcass. Bloody tissue, frayed ends at the neck and 

practically all kidney, pelvic and heart fat shall be removed. 

Wt. Range Code: (1) 15 lbs or less 

 (2) 15 – 30 lbs 

 (3) 30 – 40 lbs 

 (4) 40 lbs or more 

2 

Item No. 11-1-00 – Goat Carcass, Platter Style 

This style was developed to provide an outlet for small goats, such as 

the pigmy, where the carcass may not be appropriate for fabrication. 

In addition, this style provides for stuffing and display as a center of 

the table item. After removal of the hind trotter (A-B), (1) the hind legs 

will be pulled so that the hind shank bones is inserted into the thoracic 

cavity; and (2) the fore legs are pulled so that the fore trotters are 

inserted between the hind legs toward the pelvic cavity. 

Wt. Range Code: (1) 20 lbs or less (Recommended) 

 (2) 20 lbs or more 

IMPS 11 - FRESH GOAT 18 EFFECTIVE DATE: OCTOBER 2001 
Item No. 11-2-00 – Goat Carcass, Roasting Style 

The roasting style was intended for small to medium-sized goats with sufficient weight for use in 

the traditional cabrito market. It provides more usable meat than the platter. This item shall be 

separated into Item Nos. 10, 13, 21, 51, and 71. All items shall be packaged into the same 

container. 

Wt Range: (1) 15 – 30 lbs (Recommended) 

 (2) 30 lbs or more 

51 – page 27 

71 – page 28 13 – page 23 

10 – page 23

21 – page 23 

IMPS 11 - FRESH GOAT 19 EFFECTIVE DATE: OCTOBER 2001 
Item No. 11-3-00 – Goat Carcass, Barbeque Style 

The barbeque style was intended for fabrication of medium-sized goats. As referred to in the 

name, this style is ideal for making the barbeque cuts found during the peak goat eating 

seasons. It is easily fabricated into cuts for placing on the barbeque pit. This item shall be 

separated into Item Nos. 13, 23, 31, 34, 50, and 70. All items shall be packaged into the same 

container. Changes to components can be specified. 

PSO Code: (8) Cut all sections into approximately 1 inch chops by cutting at 

 right angles to the length for the individual cuts 

Wt. Range Code: (1) 20 – 30 lbs 

 (2) 20 – 40 lbs (Recommended) 

 (3) 30 lbs or more 

50 – page 27 13 – page 23 

70 – page 28 

23 – page 24 

31 – page 25 

34 – page 25 

IMPS 11 - FRESH GOAT 20 EFFECTIVE DATE: OCTOBER 2001 
Item No. 11-4-00 – Goat Carcass, Food Service Style 

The food service style was intended for medium to large-sized goats to prepare for retail cuts 

that may be attractive to the food service industry. The back strap cut is a key component of 

this style. This item shall be separated into Item Nos. 11, 13, 23, 24, 34, 35, 40, 60, and 73. All 

items shall be packaged into the same container. All kidney, pelvic and heart fat shall be 

removed. 

PSO Code: (5) When specified, the breast (34) and neck (13) shall be removed. 

Wt. Range Code: (1) 20 – 30 lbs 

 (2) 30 – 40 lbs (Recommended) 

 (3) 40 lbs or more 

60 – page 27 

13 – page 23 

40 – page 26 73 – page 28 

24 – page 24 

11 – page 23 

23 – page 24 

35 – page 26

34 – page 25 

IMPS 11 - FRESH GOAT 21 EFFECTIVE DATE: OCTOBER 2001 
Item No. 11-5-00 – Goat Carcass, Hotel Style 

The hotel style was intended for large-sized goats that are ideal for producing cuts similar to the 

current hotel/retail cuts of lamb. This item shall be separated into Item Nos. 10, 11, 13, 22, 30, 

33, 34, 50, and 72. All items shall be packaged into the same container. 

PSO: (5) When specified, the breast (34) and neck (13) shall be removed. 

Wt. Range: (1) 40 lbs or less

 (2) 40 lbs or more (Recommended) 

50 – page 27 30 – page 24 13 – page 23 

72 – page 28 

22 – page 24

11 – page 23 

10 – page 23

33 – page 25 

34 – page 25 

IMPS 11 - FRESH GOAT 22 EFFECTIVE DATE: OCTOBER 2001 
Item No. 11-X-10 – Goat Foreshank 

This item is prepared by cutting through the elbow joint (O-P) and cutting through the knee joint 

(Q-R) (refer to Roasting or Hotel Styles). 

Wt. Range Code: (1) 0.5 lbs or less 

 (2) 0.5 lbs or more 

Item No. 11-X-11 – Goat Hindshank 

This item is prepared by cutting through the Stifle joint (C-D) and cutting through the hock joint 

(A-B) (refer to Food Service or Hotel Styles). 

Wt. Range Code: (1) 0.5 lbs or less 

 (2) 0.5 lbs or more 

Item No. 11-X-12 – Goat Hindshank, Heel On 

This item is prepared as described in Item No. 11-x-11 except the heel portion of the leg shall 

remain attached to the shank by cutting through the natural seams after cutting through the stifle 

joint (C-D). 

Wt. Range Code: (1) 0.75 lbs or less 

 (2) 0.75 lbs or more 

Item No. 11-X-13 – Goat Neck 

This item is prepared by cutting through the fourth cervical vertebrae (U-V) on the posterior end. 

Purchaser may specify item as whole or split (refer to any style except Platter). 

Wt. Range Code: (1) 0.25 lbs or less 

(2) 0.25 lbs or more 

Item No. 11-X-21 – Goat Foresaddle, Streamlined 

This item is prepared from the foresaddle of a Roasting Style carcass. The hindsaddle is 

separated immediately posterior to the last rib (K-L), the neck is removed (U-V) leaving no more 

than four cervical vertebrae and the foreshank is removed dorsal to the elbow joint (O-P). This 

is a double (unsplit) item but purchaser may specify as single (split). 

Split Req. Code: (1) Double (Unsplit) 

 (0) Single (Split) 

Wt. Range Code: (1) 4 lbs or less 

 (2) 4 – 6 lbs 

 (3) 6 lbs or more 

IMPS 11 - FRESH GOAT 23 EFFECTIVE DATE: OCTOBER 2001 
Item No. 11-X-22 – Goat Shoulder, Square-Cut 

This item is prepared by a straight cut between the fourth and fifth rib on the posterior end 

(N-M) from a Hotel Style Carcass. The foreshank is removed dorsal to the elbow joint (O-P) and 

the breast by a straight cut approximately perpendicular to the rib side and through the 

cartilaginous juncture of the first rib and the sternum (S-W). The neck shall be removed leaving 

no more than four cervical vertebrae on the shoulder (U-V). Purchaser may specify the item as 

single or double. 

 Split Req. Code: (1) Double (Unsplit) Wt Range Code: (1) 7 lbs or less 

 (0) Single (Split) (2) 7 – 10 lbs 

 (3) 10 lbs or more 

Item No. 11-X-23 – Goat Outside Shoulder 

This item is prepared by cutting through the web muscle (pectoralis superficialis) and following 

the natural seam to a point immediately dorsal and medial to the blade cartilage. The trotter 

shall be removed above the knee joint (Q-R). Surfaces shall be trimmed of fat following the 

natural curvature of the major muscles and the scapula (refer to Barbeque Style Food Service 

Style). 

Wt. Range Code: (1) 2.5 lbs or less 

 (2) 2.5 lbs or more 

 

Item No. 11-X-24 – Goat Inside Shoulder, Squared 

This item is prepared by a straight cut between the fourth and fifth rib (N-T). The full ribs are 

separated by a straight cut immediately ventral to the thoracic vertebrae (T-Y). The neck shall 

be removed by a straight cut perpendicular to the rack side, which leaves no more than four 

cervical vertebrae on the shoulder (U-V). Purchaser may specify the item as single or double 

(refer to Food Service Style). 

Split Req. Code: (1) Double (Unsplit) Wt Range Code: (1) 1.5 lbs or less 

 (0) Single (Split) (2) 1.5 lbs or more 

Item No. 11-X-30 – Goat Rack 

This item is prepared from a Hotel Style carcass by separating the posterior end by a straight 

cut immediately posterior to the last rib (AA-L) and on the anterior end by a cut between the 

fourth and fifth rib (N-T). The ribs shall be separated by a straight cut across the ribs (AA-T), 

which is no more than 4.0 inches from the ventral edge of the longissimus dorsi. Purchaser may 

specify single or double item. 

Split Req. Code: (1) Double (Unsplit) Wt Range Code: (1) 1.5 lbs or less 

 (0) Single (Split) (2) 1.5 – 3 lbs 

 (3) 3 lbs or more 

IMPS 11 - FRESH GOAT 24 EFFECTIVE DATE: OCTOBER 2001 
Item No. 11-X-31 – Goat Ribs, Fullset 

This item is separated from the carcass by a straight cut immediately posterior to the last rib on 

the posterior end (K-L). The outside shoulder is separated by cutting through the natural seam. 

The neck shall be removed by a straight cut perpendicular to the rack side, which leaves no 

more than four cervical vertebrae on the shoulder (U-V). The breast is separated by a straight 

cut extending from the cartilaginous junction at the first rib to the posterior end of the sternum 

(W-X). The tendinous portion of the diaphragm shall be removed. Purchaser may specify the 

item as single or double (refer to Barbeque Style). 

Split Req. Code: (1) Double (Unsplit) 

 (0) Single (Split) 

Wt. Range Code: (1) 5 lbs or less 

 (2) 5 – 10 lbs 

 (3) 10 lbs or more 

 

Item No. 11-X-32 – Goat Rack, Frenched 

This item is as described in Item No. 11-X-30 except that the ends of the rib bones shall be 

frenched (removal of the intercostals meat and lean and fat over the ribs). Exposed portions of 

rib bones shall not exceed 2.0 inches in length and the remaining intercostals meat and lean 

and fat over the rib bones shall not exceed 2.0 inches from the ventral edge of the longissimus 

dorsi muscle. 

Wt. Range Code: (1) 1.5 lbs or less 

 (2) 1.5 – 3 lbs 

 (3) 3 lbs or more 

Item No. 11-X-33 – Goat Ribs, Breast Bones Off 

This item may be prepared from any carcasses and shall consist of at least nine ribs. On the 

posterior end, it is separated by a straight cut immediately posterior to the last rib (AA-K). On 

the anterior end, it is separated by a cut between the fourth and fifth ribs (S – T). The rack is 

separated by a straight cut across the ribs on the dorsal side (AA-T). The breast is separated 

by a straight cut across the ribs on the ventral side (S-X) 

(Refer to Hotel Style). 

Wt. Range Code: (1) 1.5 lbs or less 

 (2) 1.5 – 3 lbs 

 (3) 3 lbs or more 

Item No. 11-X-34 – Goat Breast 

This item may be prepared from any carcass. It is separated by a straight cut extending from 

the cartilaginous junction at the first rib to the posterior end of the sternum (W-X). The heart fat 

shall be closely removed (refer to Barbeque, Food Service and Hotel Styles). 

Wt. Range Code: (1) 0.3 lbs or less 

 (2) 0.3 lbs or more 

IMPS 11 - FRESH GOAT 25 EFFECTIVE DATE: OCTOBER 2001 
Item No. 11-X-35 – Goat Ribs, Food Service Style, Breast On, Fullset 

This item is prepared from the rib and flank section of the carcass after removal of the back 

(Item 11-X-40) and outside shoulder (Item-X-23) as illustrated in the Food Service Style. The 

ribs are separated at the base of the vertebrae and shall contain thirteen ribs. All heart fat shall 

be removed. The purchaser may specify flank removal requirements using the PSO Code. 

PSO Code: (1) The flank shall extend no more than 1 inch past the curvature of the 

last rib. 

 (2) The flank shall extend no more than 3 inches past the curvature of 

the last rib. 

 (0) The flank shall extend no more than 4 inches past the curvature of 

the last rib. 

Wt. Range Code: (1) 1.5 lbs or less 

 (2) 1.5 – 3 lbs 

 (3) 3 lbs or more 

Item No. 11-X-40 – Goat Back 

This item shall consist of the intact loin and rack as illustrated for the Food Service Style. It is 

prepared by making a straight cut on the posterior end perpendicular to the length, immediately 

anterior to the hipbone cartilage (J – Z). On the anterior end, after removal of the outside 

shoulder (Item 11-X-23) through the natural seam, a straight cut is made between the fourth and 

fifth rib (N - T). The lip and flank are separated by a straight cut (T - Z) from the anterior end 

immediately ventral to the base of the thoracic vertebrae to a point at the posterior end 

immediately ventral to the longissimus dorsi. Purchaser may specify single or double full backs. 

The tenderloin may be removed. 

Split Req. Code: (1) Double (Unsplit) PSO Code: (1) 2.0 inch Tail Length 

 (0) Single (Split) (2) 1.0 inch Tail Length 

 (3) 0.0 inch Tail Length 

Wt. Range Code: (1) 5 lbs or less (0) 0.5 inch Tail Length 

 (2) 5 – 8 lbs 

 (3) 8 lbs or more 

Item No. 11-X-41 – Goat Back Strip, Boneless 

This item is prepared from an intact (unsplit) back (Item 11-X-40) except that all bones and 

cartilage shall be removed. The lip shall be separated immediately ventral to the longissimus 

dorsi by making a straight cut parallel to the back. All bones and cartilage and the hanging 

tender, and tenderloin muscles shall be removed while leaving the double boneless full backs 

attached. This is a double (unsplit) item but purchaser may specify as single (split). 

Split Req. Code: (1) Double (Unsplit) PSO Code: (1) 2.0 inch Tail Length 

 (0) Single (Split) (2) 1.0 inch Tail Length 

 (3) 0.0 inch Tail Length 

 (0) 0.5 inch Tail Length 

Wt. Range Code: (1) 2 lbs or less 

 (2) 2 – 4 lbs 

 (3) 4 lbs or more 

IMPS 11 - FRESH GOAT 26 EFFECTIVE DATE: OCTOBER 2001 
Item No. 11-X-50 – Goat Loin 

This item is separated from the carcass by a straight cut immediately anterior to the hip bone 

and cartilage (I-J) and by a straight cut on the anterior end immediately posterior to the last rib 

(K-L) (See Barbeque and Hotel Styles). The kidneys and practically all fat shall be removed. 

The flank shall be removed by a straight cut not more than specified by the PSO from the 

longissimus dorsi at both the rack and sirloin ends. Purchaser may specify this item as single or 

double. 

Split Req. Code: (1) Double (Unsplit) PSO Code: (1) 2.0 inch Tail Length 

 (0) Single (Split) (2) 1.0 inch Tail Length 

 (3) 0.0 inch Tail Length 

Wt. Range Code: (1) 2 lbs or less (0) 0.5 inch Tail Length 

 (2) 2 – 4 lbs 

 (3) 4 lbs or more 

Item No. 11-X-51 – Goat Loin, Rump On, Double 

This cut is prepared as illustrated in the Roasting Style. It is separated from the leg by making a 

perpendicular cut immediately posterior to the hip bone (G-H) on the posterior end. The anterior 

end is separated by a straight cut posterior to the last rib, (K-L). The kidneys and all the kidney 

and pelvic fat shall be removed. 

Wt Range Code: (1) 2 lbs or less PSO Code: (1) 2.0 inch Tail Length 

(2) 2 – 4 lbs (2) 1.0 inch Tail Length 

(3) 4 lbs or more (3) 0.0 inch Tail Length 

 (0) 0.5 inch Tail Length 

Item No. 11-X-52 – Goat Tenderloin 

This item is derived from any item that has a bone-in sirloin attached to it. The full tenderloin 

consists of the psoas major, psoas minor, and iliacus (wing). The portion of the psoas minor

which is not firmly attached, shall be removed. All bones and cartilage shall be removed. The 

tenderloin shall be trimmed practically free of kidney fat. 

Wt. Range Code: (1) 0.3 lbs or less 

 (2) 0.3 – 0.75 lbs 

 (3) 0.75 lbs or more 

Item No. 11-X-60 – Goat Sirloin 

This item is prepared from any leg (any style except Roasting) with the sirloin on. The sirloin is 

separated by a straight cut immediately anterior to the ball of the femur on the posterior end 

(E-F) and by a straight cut immediately anterior to the hip bone on the anterior end (I-J). The 

flank is removed. 

Wt. Range Code: (1) 0.75 lbs or less 

 (2) 0.75 – 1.5 lbs 

 (3) 1.5 lbs or more 

IMPS 11 - FRESH GOAT 27 EFFECTIVE DATE: OCTOBER 2001 
Item No. 11-X-70 – Goat Legs 

This item is prepared as illustrated in the Barbeque Style. It is separated by a straight cut 

immediately anterior to the hip bone (I-J) on the anterior end and above the hock joint on the 

posterior end (A-B). 

Split Req. Code: (1) Double (Unsplit) 

 (0) Single (Split) 

Wt. Range Code: (1) 5 lbs or less 

 (2) 5 – 8 lbs 

 (3) 8 lbs or more 

Item No. 11-X-71 – Goat Leg, Roasting Style 

This cut is prepared as illustrated in the Roasting Style. The leg is separated from the back by 

making a cut immediately posterior to the hip bone (G-H) on the anterior end. The trotters are 

removed above the hock joint (A-B). 

Wt. Range Code: (1) 2 lbs or less 

 (2) 2 – 4 lbs 

 (3) 4 lbs or more 

Item No. 11-X-72 – Goat Leg, Shank Off 

This item is prepared as illustrated in the Hotel Style. It is separated by a straight cut 

immediately anterior to the hip bone cartilage (I-J) on the anterior end and above the stifle joint 

on the posterior end (C-D). This item may include a portion of the tenderloin. 

Wt. Range Code: (1) 4 lbs or less 

 (2) 4 – 6 lbs 

 (3) 6 lbs or more 

Item No. 11-X-73 – Goat Leg, Shank Off, Sirloin Off, Partially Boneless 

This item is prepared as illustrated in the Food Service Style. The Sirloin is separated by a 

straight cut immediately anterior to the ball of the femur (E-F). The shank is separated above 

the stifle joint (C-D). The pelvic, vertebrae, tail bones, lean and fat overlying the pelvic bone, 

flank and practically all cod and udder fat shall be removed. 

Wt. Range Code: (1) 3 lbs or less 

 (2) 3 – 5 lbs 

 (3) 5 or more 

Item No. 11-X-74 – Goat Leg, Shank Off, Partially Boneless 

This item is as described in Item No. 72 except that the pelvic, vertebrae, tail bones, lean and fat 

overlying the pelvic bone, flank and practically all cod and udder fat shall be removed. 

Wt. Range Code: (1) 3 lbs or less 

 (2) 3 – 5 lbs 

 (3) 5 lbs or more 

IMPS 11 - FRESH GOAT 28 EFFECTIVE DATE: OCTOBER 2001 
Item No. 11-0-80 – Goat Leg, Inside 

This boneless item may be prepared from the inside portion of any boneless leg item and shall 

consist of the semimembranosus, adductor and firmly attached muscles. The inside is 

separated from the bottom and knuckle portions along the natural seams. 

Wt. Range Code: (1) 1.5 – 2 lbs 

 (2) 2 lbs or more 

Item No. 11-0-81 – Goat Leg, Bottom 

This boneless item may be prepared from the outside (biceps femoris and semitendinosus) and 

tip (knuckle) (quadriceps femoris group and tensor fasciae latae) portions of any boneless leg 

item. Presence of the gluteus medius and heel (gastrocnemius and super digital flexor muscles) 

are optional. 

Wt. Range Code: (1) 2 – 3 lbs 

 (2) 3 lbs or more 

Item No. 11-0-82 – Goat Leg, Outside 

This boneless item may be prepared from the outside (biceps femoris and semitendinosus) 

portion of any boneless leg item. The presence of the gluteus medius is optional. The heel 

(gastrocnemius and super digital flexor muscles) and popliteal lymph gland shall be removed by 

cutting through the natural seam. 

Wt. Range Code: (1) 1.5 – 2 lbs 

 (2) 2 lbs or more 

Item No. 11-0-83 – Goat Leg, Tip 

This boneless item shall consist of the knuckle portion (quadriceps femoris group) and tensor

fasciae latae of any boneless leg item. The sirloin tip is separated from the inside and outside 

portions along the natural seams. All bones, cartilage and tendinous ends exposing less than 

75 percent lean on a cross-sectional cut shall be removed. 

Wt Range Code: (1) 0.5 lbs or less 

 (2) 0.5 lbs or more 

Item No. 11-0-84 – Goat Leg, TBS, 4 Parts 

This item shall consist of the inside, outside, tip, and sirloin portions of the leg (Item Nos. 60, 80, 

82, and 83). Each portion shall be individually packaged and packed into the same container. 

Wt. Range Code: (1) 4 lbs or less 

 (2) 4 – 6 lbs 

 (3) 6 lbs or more 

IMPS 11 - FRESH GOAT 29 EFFECTIVE DATE: OCTOBER 2001 
Item No. 11-0-85 – Goat Leg, TBS, 3 Parts 

This item shall consist of the inside, bottom, and tip portions of the leg (Item Nos. 80, 81, and 

83). Each portion shall be individually packaged and packed into the same container. 

Wt. Range Code: (1 4 lbs or less 

 (2) 4 – 6 lbs 

 (3) 6 lbs or more 

Item No. 11-X-86 – Goat Leg, BHS, 3 Parts 

This item shall consist of the bottom, sirloin, and tip portions of the leg (Item Nos. 60, 81, and 83). 

Each portion shall be individually packaged and packed into the same container. 

Wt. Range Code: (1) 4 lbs or less 

 (2) 4 - 6 lbs 

 (3) 6 lbs or more 

Item No. 11-0-90 – Ground Goat 

Material - Ground goat may be prepared from any part of a goat carcass. All bones, cartilage, 

backstrap, heavy connective tissue, exposed large blood vessels and exposed lymph glands 

shall be excluded. 

Processing - The boneless meat shall be ground at least once through a plate having holes not 

larger than 1.0 inch in diameter. Alternatively, boneless goat may be chopped or machine-cut 

by any method provided the texture and appearance of the product after final grinding is typical 

of ground goat prepared by grinding only. Unless otherwise specified, final grinding shall be 

through a plate having holes 0.125 inch in diameter. The coarse ground goat meat shall be 

thoroughly blended at least once prior to final grinding. However, the ground goat meat shall not 

be mixed after final grinding. Initial reduction in size, blending, and final grinding shall be a 

continuous sequence. 

The purchaser may specify that product shall be coarse ground only. When specified, the 

boneless meat shall be ground once through a plate having holes no larger than 1.0 inch and no 

smaller than 0.625 inch in diameter. The product name shall include “Coarse Ground.” 

Fat Content - Unless otherwise specified, the fat content shall not exceed 20 percent. However, 

the purchaser may specify any fat content provided it does not exceed 30 percent and may 

specify discount ranges. 

IMPS 11 - FRESH GOAT 30 EFFECTIVE DATE: OCTOBER 2001 
Item No. 11-0-91 – Goat for Curry 

This item shall be prepared from any portion of the carcass. All backstrap, exposed heavy 

connective tissue, spinal cord, organ tissue, exposed large blood vessels, and any exposed 

lymph glands shall be removed. The bone-in product shall be cut or diced into pieces (grinding 

is not permitted). No less than 85 percent, of the resulting pieces by weight, shall be of a size 

equivalent to no less than a 0.5-inch cube or no more than a 1.25 inch cube, and no individual 

surface on these pieces shall exceed 2.5 inches in length. Purchaser may specify that product 

be prepared from specific cuts (leg, sirloin, loin, rack, or square-cut shoulder) and product shall 

be labeled accordingly. 

Item No. 11-0-92 – Goat for Stewing 

This item shall be prepared from any portion of the carcass excluding meat from the heel and 

shank. All bones, cartilage, backstrap, heavy connective tissue, exposed large blood vessels, 

and any exposed lymph glands shall be removed. The boneless meat shall be hand diced or 

processed through a dicing machine (grinding not permitted). No fewer than 85 percent of the 

resulting pieces by weight shall be of a size equivalent to no less than a 0.5-inch cube or no 

more than a 1.25 inch cube, and no individual surface on these pieces shall exceed 2.5 inches 

in length. Purchaser may specify that product be prepared from specific cuts (leg, sirloin, loin, 

rack, or square-cut shoulder) and product shall be labeled accordingly. 

Item No. 11-0-93 – Goat for Kabobs 

This item is as described in Item No.11-0-92, Goat for Stewing except (unless otherwise 

specified) at least 90 percent, by weight, of the resulting dices shall be of a size equivalent to no 

less than a 0.75 inch cube or no more than a 1.25 inch cube, and no individual surface shall be 

more than 2.5 inches in length. 

Item No. 11-0-94 – Goat Cubed, Braising and Cutlet Meat 

This meat shall be derived from any combination of lean from the leg, loin, sirloin, rack or 

square-cut shoulder sections (excluding shank and heel meat) of the carcass that yields product 

that meets the end item requirements. The meat shall be free of heavy connective tissue, 

bones, cartilage, seam fat and lymph glands. 

 

IMPS 11 - FRESH GOAT 31 EFFECTIVE DATE: OCTOBER 2001 
APPENDIX A

(Example of IMPS Codification Ordering System for Fresh Goat) 

Species Style Cut ID

Bone 

Req. PSO

Added 

Ingred.

Split 

Req. Sel. No. Class Mat.

Breed 

Type

Forage 

Type

Organic 

Cert. 

Slaug. 

Method

St. of 

Refrig.

Fat 

Limit. 

Portion 

P.Thick. 

1 1 4 4 0 -- 1 0 0 0 -- 4 0 0 2 0 0 0 -- 1 0 0 

Row 1 Row 2 Row 3 

11440 = Code for Row 1 1000 = Code for Row 2 11 = Species: Goat 1 = Bone Requirement: Boneles4 = Style: Food Service 0 = PSO: 0.5 inch 40 = Cut ID: Back 0 = Added Ingredient: Not App

0 = Split Requirement: Single (

4002000 = Code for Row 3 10003021 = Code for Row 4 4 = Selection No: Sel. No 1 and 2 1 = State of Refrigeration: Frozen 0 = Class: Any Combination 0 = Fat Limitation: Not App0 = Maturity: Any Combination 0 = Portion Thickness: Not App2 = Breed Type: Meat 0 = Portion Weight: Not App0 = Forage Type: Not Specified/Not applicable 3 = Weight Range: 8 or mo0 = Organic Certification: Not Specified/Not Applicable 0 = Netting and Tying: Not App0 = Slaughter Method: Conventional 2 = Packaging and Packing: Individu

1 = Quality Assurance: USDA P

Codes can be written as 11440-1000-4002000-10003021 to accommodate bar code. IMPS 11 - FRESH GOAT 32 EFFECTIVE DATE: OCTOBER 2001 
APPENDIX B 

(IMPS Codification Ordering System for Fresh Goat Worksheet) 

Species Style Cut ID

Bone 

Req. PSO

Added 

Ingred.

Split 

Req. Sel. No. Class Mat.

Breed 

Type

Forage 

Type

Organic 

Cert. 

Slaug. 

Method

St. of 

Refrig.

Fat 

Limit. 

Portion 

P.Thick. 

-- -- --

Row 1 Row 2 Row 3 

Row 1 Purchaser Specified Descriptions Species: Goat Style: Cut Identification: 

Row 3 Purchaser Specified Bone Requirement: PSO: Added Ingredient: Split Requirement:

Row 2 Purchaser Specified Descriptions Selection No.: Class: Maturity: Breed Type: Forage Type: Organic Certification: Slaughter Method: 

Row 4 Purchaser Specified State of Refrigeration: Fat Limitation: Portion Thickness: Portion Weight: Weight Range: Netting and Tying: Packaging and Packing: Quality Assurance: 

IMPS 11 - FRESH GOAT 33 EFFECTIVE DATE: OCTOBER 2001 
APPENDIX C 

(Cutting Locations / Descriptions) 

Recommended 

Wt. Range for 

Each Style 

Recommended According to Goat Size 

Platter 

Style – 1 

Wt. Range 

20 pounds or 

less

Roasting 

Style – 2 

Wt Range 

15 – 30 pounds 

Barbeque 

Style – 3 

Wt. Range 

20 – 40 pounds 

Food Service

Style – 4 

Wt. Range 

30 pounds and 

up 

Hotel 

Style – 5 

Wt. Range 

40 pounds and 

up 

IMPS 11 - FRESH GOAT 34 EFFECTIVE DATE: OCTOBER 2001 
APPENDIX C (Continuation) 

Fabrication Points 

 and Styles 

Cutting Locations / Descriptions 

A – B A straight cut made at or above the hock joint 

C – D A straight cut made at or above the stifle joint 

E – F A straight cut immediately anterior to the ball of the femur 

G – H A perpendicular cut immediately posterior of the hipbone 

I – J, J – Z A straight cut immediately anterior to the hipbone 

K – L, AA – K, 

AA – L 

A straight cut posterior to the last ribs 

M – N, N – T, 

S – T 

A straight cut between the fourth and fifth ribs 

O – P A straight cut at or above the elbow joint 

Q – R A straight cut made at or above the knee joint 

U – V A straight cut made through the fourth cervical vertebrae 

S – X, S – W, 

W – X 

A straight cut extending from the cartilaginous junction at the 

first rib to the posterior end of the sternum 

Y – Z, T – Z, 

T – Y 

A straight cut on the anterior end immediately ventral to the 

base of the thoracic vertebrae to a point on the posterior end 

immediately ventral to the longissimus dorsi

AA - T A straight cut across the ribs 

IMPS 11 - FRESH GOAT 35 EFFECTIVE DATE: OCTOBER 2001 
APPENDIX D 

(Goat Skeletal Chart)

HIND TROTTER 

(Lower Hind Shank 

Bones) 

BREAK JOINT 

HIND SHANK BONES 

(Tibia & Fibula) 

PELVIC BONE 

STIFLE JOINT (Aitch and Hip) 

LEG BONE 

(Femur) 

HIP JOINT BACK BONE 

Sacral vertebrae (4) 

RIB CARTILAGES BACK BONE 

(Costal Cartilage) Lumbar vertebrae (7) 

RIB BONES BACK BONE 

Thoracic vertebrae (13)

BREAST BONES FEATHER BONES 

(Sternum) Spinous Processes 

BLADE BONE 

Ridge of blade bone 

ELBOW BONE ATLAS BONE 

FORE SHANK BONES NECK BONES 

(Ulna & Radius) Cervical vertebrae (7) 

FORE TROTTER ARM BONE (Humerus)

(Lower Fore 

 Shank Bones) 

BREAK JOINT KNEE JOINT 

USDA, Agricultural Marketing Service, Livestock and Seed Program, Standardization Branch 

IMPS 11 - FRESH GOAT 36 EFFECTIVE DATE: OCTOBER 2001 
APPENDIX E

(Goat Muscle System)

LEG

HIND SHANK MUSCLES OUTSIDE 

(Biceps Femoris)

(Semitendinosus)

LEG 

TIP 

(Vastus Lateralis) 

(Tensor Faciae Latae) 

BACK STRIP 

(Longissimus Dorsi)

BREAST 

(Pectoralis Profundus) 

(Pectoralis Supercialis) 

OUTSIDE SHOULDER 

(Tricep Brachii Group) 

USDA, Agricultural Marketing Service, Livestock and Seed Program, Standardization Branch 

IMPS 11 - FRESH GOAT 37 EFFECTIVE DATE: OCTOBER 2001