LAB 1.6 Definition of carcass
The carcass is defined by law as the animal minus the following:-
2. head and tail,
3. shanks of fore and hind legs,
4. spinal cord,
5. internal organs and their contents,
6. internal fats,
7. external cod fat (in pubic region), and
8. udder fat (if present).
percentage = carcass weight / live weight %
dressing percentage is a measure of the carcass yield but is influenced
by a number of extraneous factors. If the animal is caked in dried mud
or has a high content of gut fill, the dressing percentage will be
decreased. If a large amount of visceral fat is removed, the dressing
percentage will be decreased. If the animal has massive bones, the
dressing percentage will be increased - even though bones contribute no
edible part of the carcass. Thus, dressing percentage is a useful
measure of yield - but must be viewed critically.
In the video, carcasses are shrouded or covered with a thick
cotton sheet. This smooths the fat and gives the primal meat cuts
a good appearance. This is only done in small abattoirs (if at all) -
and great care must be taken with hygiene.