Carcass Weight (kg)

Carcass weight is measured on the carcass which remains once the animal has been bled, its head removed at the atlas joint, the forefeet severed at the knee joint between the carpal and metacarpal bones, the hindfeet severed at the hock joint between the tarsal and metatarsals, the body eviscerated, the hide or skin removed and the tail cut off close to the junction of the sacral and caudal vertebrae. Evisceration is the removal of the contents (viscera) of the thoracic (chest) and abdominal cavities, to which must be added the throat (oesophagus), windpipe (trachea) and the external genital organs and mammary glands (udders) (Payne, 1990).
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