Chump
Chump is prepared from a leg chump-on and is removed by a straight cut approximately 12mm from the hip joint and at right angles across the primal. This cut is the equivalent of the rump of beef and comes from the point where the leg meets the shortloin. The chump can be prepared further into chump chops or the rump.
Forequarter
The forequarter is prepared from a goat side by a cut along the vertical line of a specified rib. The goat forequarter is made up of many well-known basic cuts of goat including the neck, the shank, the shoulder rack and the square cut shoulder. There are two forequarters per carcase. Most cuts from the forequarter perform best when cooked slowly.
Ribs
Goat ribs are prepared from the ribs, backbone, and in some cases, the rib eye muscle. The meat in goat ribs is close to the bone, which makes them very flavourful. Goat ribs are perfect for braising and grilling. As they are mainly bone, they usually take a longer time to cook than most goat cuts.
Shortloin
The shortloin sits between the leg and the rack sections. The shortloin is prepared from the loin by a vertical cut to remove specified ribs. The shortloin is perfect for stuffing and trussing (fowl truss) for a roast as the flap of meat is long enough to wrap around the stuffing to meet the eye. It can also be cut into shortloin chops or medallions for pan fry or grill. There are two shortloins per carcase.