Describe the wholesale cuts of goat carcass as per the Indian method.

In the Indian method of butchering goat carcasses, the wholesale cuts are categorized based on traditional practices that focus on different parts of the animal, each suited for specific culinary purposes. The goat carcass is typically divided into seven main cuts.

1. Shoulder (Hara): This section includes the forequarter, which consists of the shoulder, neck, and upper part of the front legs. It is a prime cut for making stews and curries due to its tenderness and marbled fat ______ _____ ___ _______ __________ ____ ____ ___ ___.
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