LAB 1.6 Definition of carcass

The carcass is defined by law as the animal minus the following:-
1. hide,
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).

Dressing percentage

 Dressing percentage =  carcass weight / live weight %

The 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.