Matou Goat

Matou Goat

The Matou Goat is a protected geographical indication product.

　　The Shimen Matou Goat is a specialty of Shimen County in Changde City, Hunan Province. Shimen County is a production base for herbivorous livestock in the province and the central production area of Matou Goats in China. The Matou Goat is a large meat-type goat breed carefully developed over time by the people of Shimen County. It is called the "horse-headed goat" because it has no horns and resembles a horse’s head. “Shimen Matou Goat” is a protected geographical indication product.

　　The Matou Goat is a large meat-type goat breed carefully developed over time by the people of Shimen County. It is called the "horse-headed goat" because it has no horns and resembles a horse’s head.

　　The Matou Goat features a large body size, sturdy build, strong fertility, high slaughter and lean meat rates, tender meat, and low gamey flavor. In recent years, Shimen lamb has been sold to Guangzhou, Fuzhou, Tianjin, and exported to countries such as Iraq, Syria, Lebanon, and Kuwait. Its hide is soft, white, elastic, and large in size. With advanced processing techniques, each hide can be split into 4–5 layers. As a result, it is highly competitive in the international market.

　　Shimen has a long history of raising Matou Goats. According to the *Shimen County Annals*, “Sheep are auspicious animals and used in ceremonial rites. Rams are called ‘suo’ or ‘di,’ ewes are called ‘ji’ or ‘zan’... those without horns are called ‘tong’ or ‘di,’ castrated males are called ‘jia,’ and lambs are called ‘gao.’ They dislike dampness and prefer dryness. The ash from their shinbones can be used to polish mirrors, and their skulls can be used to smelt iron...” This shows that the documented history of raising Matou Goats dates back over 500 years, though the breed itself likely existed even earlier. The seventh volume of the *Cili County Annals* from the Ming Dynasty, under the section on livestock, states: “Goats prefer to stay in groups. Their main health issue is being too thin. They fear dew and go out early and return late.” This indicates that 400 years ago, local people already had rich experience in goat husbandry.

　　Shimen County is a production base for herbivorous livestock in the province and the central production area of Matou Goats in China. To further develop the distinctive brand of “Shimen Matou Goat,” enhance industrial efficiency, increase fiscal revenue, and raise farmers’ incomes, the county’s Bureau of Animal Husbandry, Fisheries, and Aquaculture has vigorously implemented a branding strategy. It has continuously optimized the breed structure, strengthened the protection of the Matou Goat breed and industry development, and further promoted the “Shimen Matou Goat” brand. Together with the county’s Quality Supervision Bureau, professionals were organized to prepare relevant materials, and applications for the recognition of “Shimen Matou Goat” as a protected geographical indication product were submitted to the provincial and national quality supervision bureaus, both of which were approved.

　　On December 20, 2012, the General Administration of Quality Supervision, Inspection and Quarantine of China issued Announcement No. 208, approving the implementation of geographical indication product protection for “Shimen Matou Goat” starting from that date.

　　The production area of Shimen Matou Goat includes the current administrative regions of 17 towns and townships in Shimen County, Hunan Province: Nanbeizhen, Dongshanfeng Management Area, Hupingshan Town, Suojie Township, Yanchi Township, Mishi Town, Baiyun Township, Xinguan Town, Zaozhen Town, Xinpu Township, Sansheng Township, Taiping Town, Weixin Town, Ziliang Township, Mengquan Town, Jia Mountain Town, and Luoping Township.

　　I. Breed

　　Matou Goat.

　　II. Growing Environment

　　Elevations ranging from 42.5m to 2098.7m within the production area, featuring hilly terrain with natural grasslands dominated by Poaceae, Fabaceae, and Asteraceae plants. Water sources come from mountain streams in the Xieshui, Daoshui, Lishui, and Tuoshui river basins.

　　III. Breeding Conditions

　　1. Breeding Method: A combination of stall feeding and grazing, primarily grazing supplemented by feed.

　　2. Housing Requirements: Goat sheds are built in stilt-style structures, 1.2m to 1.5m above the ground. Each goat occupies an area of 0.6 to 2m². Each pen is 10m² to 15m², with partitions over 1.5m high.

　　3. Feeding Management: Goats are grouped and managed separately according to breeding rams, lactating ewes, and fattening goats.

　　(1) Lamb Feeding Management: Ensure lambs receive colostrum promptly and adequate regular milk. Early supplemental feeding begins after 10 days with tender green or dry forage, and concentrate feed is added after 15 days, including 0.5% salt along with calcium, phosphorus, and trace elements. The lactation period lasts two months.

　　(2) Growing Goat Feeding Management: Select healthy rams or castrated males weighing no less than 20kg. Use a mixed fattening method of grazing and supplemental feeding, providing 1kg to 2kg of dry forage and 0.2kg to 0.3kg of mixed concentrate per goat. Feed is generally given 2–3 times a day, with an optional extra feeding at night.

　　(3) Slaughter: Commercial goats aged 12 to 18 months and weighing no less than 30kg may be slaughtered only after passing quarantine inspections.

　　4. Environmental and Safety Requirements: Breeding environments, as well as prevention and control of diseases, must comply with national regulations, and the environment must not be polluted.

　　IV. Slaughter and Processing

　　1. Fasting: Animals are fasted for 24 hours to minimize stress.

　　2. Scalding and Hair Removal: Soak and scald in water around 65°C for 3 to 5 minutes, then place on a dehairing stand and remove hair manually.

　　3. Cooling and Freshness Preservation: Carcasses are kept in a clean, unpolluted environment at 0°C to 4°C for 24 to 48 hours for acidification.

　　4. Quick Freezing: Quick-freeze at temperatures below -25°C for 48 hours until the core temperature reaches -15°C.

　　IV. Quality Characteristics

　　1. Sensory Characteristics:

　　(1) Live sheep: The fleece is predominantly pure white, with up to 3% mixed-colored hairs allowed. Both rams and ewes are hornless but have beards. Their heads resemble horse heads, with straight bridges, large ears slightly tilted forward, and large, bright eyes. The body is rectangular in shape, with solid bones and a well-proportioned structure. The back and loin are straight, the ribs are well-sprung, the hindquarters are broad, the rump is slightly sloped, and the tail is short and curls upward.

　　(2) Mutton: The meat is bright red and evenly colored, with a glossy appearance. It is fine-textured and tightly packed, elastic, slightly dry on the surface, not sticky to the touch, with a fresh smell and minimal gaminess.

　　2. Physicochemical indicators:

　　Indicator     Content

　　Moisture (%)     51.84–74.72

　　Crude protein (%)     ≥13.16

　　Crude fat (%)     ≤3.81