The circumference of the forearm is the second most important indicator of meatiness, so the forearm muscle should exhibit a prominent bulge and should tie in deep into the knee. The juncture of the neck and shoulder should be free of excess tissue. It should gently slope to indicate muscling. Smoothness and quality are important in this area. A long clean neck with muscling in balance to the remainder of the animal is desired.
Goats deposit fat internally before they do externally.
The ideal condition is a thin, but uniform, covering over the loin, rib and shoulder. The external fat thickness over the loin at the 13th rib should be between .08 to .12 inches or an average .1 inch.