The Korean native black goat industry is transitioning from the use of black goats for traditional medicinal purposes to meat production, driven by rising consumer demand for low-fat, high-protein, and health-oriented foods. However, standardized carcass cutting and fabrication systems are currently lacking, limiting industrial development. In this review we outline the anatomical and industrial characteristics of native Korean black goats (Capra hircus coreanae) and propose a framework for establishing species-specific cutting standards. Direct application of beef or pork cutting systems is not suitable for black goats due to their small carcass size and distinct muscle distribution. Currently, domestic carcass division is limited to three major parts–the forequarter, middle body, and hindquarter–without unified guidelines, leading to inconsistencies in classification, pricing, and distribution. Major goat-producing countries including Australia and New Zealand have adopted standardized carcass grading and cutting systems to improve product quality, consistency, and market competitiveness. Therefore, we recommend a three-primal cutting and ten-subprimal fabrication framework, reflecting the anatomical and market characteristics of Korean native black goats. Implementing standardized fabrication criteria will enhance carcass utilization, ensure transparent trade, and strengthen domestic and global competitiveness of the Korean goat industry.
Son et al. (Fri,) studied this question.