YOUR GOAT.
YOUR CHOICE.

Goat Processing in North Texas

Processing your goat should be straightforward, and with us, it is. Windthorst Custom Meat Company provides custom and USDA inspected goat processing for families, ranchers, livestock producers, 4H and FFA families throughout our North Texas and Southern Oklahoma service area.

Located in Windthorst, Texas, in Archer County, we process goats whether you raised the animal for a fair project, for your family’s freezer, for traditional cooking, or purchased it from a local producer. Our job is to make sure your goat is processed the way you want it, with quality cuts, professional packaging and straightforward service from start to finish.

Choosing Your Goat Cuts

How you have your goat cut determines what ends up in your freezer. Our goat cut guide walks you through the major sections of the animal, where they come from, and the chops, roasts, ribs, shanks, stew meat, ground meat, and other cuts available from each section.

Scroll down to explore your goat processing options and decide how you want your animal cut. Whether this is your first time having a goat processed or you've done it for years, we'll walk you through your options and help you complete your cut sheet.

PDF Goat Cut Sheet

Understanding Goat Primal Cuts

Every cut of goat starts with one of the major primal sections of the animal. Understanding where those primal cuts come from can make it much easier to decide how you want your goat processed and what you want in your freezer.

Below, we break down the major goat primal cuts and the chops, roasts, ribs, shanks, stew meat, ground meat, and other cuts that can come from each. From the shoulder and rack to the loin, leg, breast, and shank, this guide will help you understand your options before completing your goat cut sheet.

Diagram of a cow highlighting shoulder, rib, breast, loin, and leg sections.

  • A bone-in or boneless cut from the main shoulder. It’s ideal for slow roasting or braising, allowing the connective tissue to break down into tender, succulent meat.

    Note: Choosing a whole shoulder roast will limit your options for chops or stew meat from this section.

  • Cross-cut from the shoulder, these chops are well-marbled with bold flavor. Best when marinated and grilled or pan-braised for tenderness.

    Note: Choosing shoulder chops uses the same portion of meat as a shoulder roast and may limit the availability of stew meat.

  • Cut from the neck portion of the shoulder, these bone-in rounds are excellent for braises, soups, or slow stews.

    Note: Choosing neck slices uses the neck portion and may reduce trim available for stew or grind.

  • Cubed pieces of leaner shoulder meat, perfect for slow-cooked stews and curries. Comes from trimmings or secondary cuts.

    Note: Choosing stew meat may reduce your available volume for shoulder roasts or chops.

Diagram of a cow's body labeled with sections: Leg, Loin, Rib, Shoulder, Breast.

Loin Primal

The loin runs along the back of the goat between the rib and leg. It’s the most tender section on the animal and produces premium cuts like loin chops and roasts. Because of its leanness and fine texture, it’s best cooked quickly over high heat or gently roasted to preserve moisture and flavor.

  • Bone-in chops cut across the spine, similar to T-bone steaks in beef. These tender cuts are ideal for grilling, broiling, or pan-searing.

    Note: Choosing loin chops means you will not receive a full loin roast.

  • A whole or partial section of the loin kept intact for roasting. This cut delivers a uniform, elegant roast with mild flavor and tender texture.

    Note: Choosing a loin roast will prevent the loin from being cut into chops.

  • A small, extremely tender muscle located beneath the loin. While often left attached in a roast or chop, it can be separated and cooked individually.

    Note: This cut is usually included regardless of how the main loin is processed, unless requested separately.

  • If preferred, the loin can be deboned for easier slicing or specialty preparations.

    Note: Boneless loin options may reduce yield slightly and alter presentation.

Diagram of a cow with labeled sections showing different cuts of meat, including leg, loin, rib, shoulder, and breast.

Shoulder Primal

The goat shoulder comes from the front portion of the animal, including part of the neck and upper foreleg. This area is well-exercised and full of connective tissue, resulting in flavorful cuts that perform best with slow, moist cooking methods. It's a staple for traditional preparations like braised goat, birria, and curries.

Leg Primal

The leg comes from the hindquarter and is one of the largest and most versatile sections of the goat. It’s a lean, flavorful primal well-suited for roasting, grilling, or braising. While it can be left whole, it’s often broken down into roasts, steaks, or kebab meat depending on how you plan to cook it.

  • A bone-in or boneless leg, perfect for slow roasting or grilling. This centerpiece cut is ideal for holidays or special meals.

    Note: Choosing a whole leg roast limits availability for steaks or kabob meat.

  • Cross-cut slices from the leg, bone-in or boneless. These are lean, firm, and great for grilling, broiling, or marinating.

    Note: Choosing leg steaks uses the same portion of the leg as a roast and may reduce available kabob meat.

  • Boneless chunks cut from the leg, ideal for skewering and grilling. This is a popular option for marinated preparations.

    Note: Choosing kabob meat reduces the ability to keep the leg whole or cut into steaks.

  • The lower portion of the leg, full of connective tissue and flavor. Best when slow braised or cooked in soups.

    Note: Hind shanks are included unless the leg is boned out and the shank is removed.

Diagram of a cow showing different cuts of beef, with the rib section highlighted in gold.

Rib Primal

The rib section comes from the upper midsection of the goat, between the shoulder and loin. It includes the rib cage and surrounding meat, offering tender, flavorful cuts. While smaller than beef or pork ribs, goat ribs are prized for their rich taste and are often grilled, roasted, or braised.

  • Cut between the individual ribs, these bone-in chops are small but tender. Best when quickly grilled or pan-seared for a juicy finish.

    Note: Choosing rib chops may limit the ability to prepare a full rib roast or rack.

  • A full section of ribs left intact, typically Frenched (cleaned bone tips) for presentation. Great for oven roasting whole and slicing into chops after cooking.

    Note: Choosing a rack of goat means rib chops will not be cut separately.

  • If not kept whole or cut into chops, this area can be trimmed and cubed for stew.

    Note: Choosing stew meat from this section means you will not receive chops or a rack.

Diagram of a cow highlighting the breast area in gold, with labels for leg, loin, rib, shoulder, and breast.

Breast Primal

The breast is located on the underside of the goat, just below the rib section. It’s a fattier, tougher portion with connective tissue, making it ideal for low and slow cooking. While not commonly highlighted, it yields flavorful results when braised, roasted, or smoked.

  • A flat, bonier cut that includes the lower ribs and surrounding meat. Best braised, slow roasted, or cut into strips for grilling.

    Note: Choosing the whole breast may limit trim available for ground meat or stew.

  • Some of the meat from the breast can be cubed for stew or ground, especially if not processed as a whole section.

    Note: Choosing to use the breast for stew meat reduces the availability of whole breast cuts.