Glossary:Carcass weight
The definition of carcass weight depends on the animal species under consideration.
- For pigs it is the weight of the slaughtered pig’s cold body, either whole or divided in half along the mid-line, after being bled and eviscerated and after removal of the tongue, bristles, hooves, genitalia, flare fat, kidneys and diaphragm.
- For cattle it is the weight of the slaughtered animal’s cold body after being skinned, bled and eviscerated, and after removal of the external genitalia, the limbs, the head, the tail, the kidneys and kidney fats, and the udder.
- For sheep and goats it is the weight of the slaughtered animal’s cold body after having been bled, skinned and eviscerated, and after removal of the head, feet, tail and genital organs. Kidneys and kidney fats are included in the carcass weight.
- For poultry it is the weight of the cold body of the slaughtered farmyard poultry after being bled, plucked and eviscerated. The weight includes poultry offal, with the exception of foie gras.
For other species, 'carcass weight' is considered to be the weight of the slaughtered animal’s cold body.