Carcass is the body of a slaughtered animal after the removal of specified parts such as the hide or skin, head, feet and internal organs, according to the species and applicable inspection standard. In meat production, the carcass is the basis for grading, weighing, chilling and further fabrication into sides, quarters, primals and subprimals.
A beef carcass is commonly split lengthwise into two sides along the backbone. Each side may then be divided into a forequarter and hindquarter at a specified rib location under the applicable national cutting system. The forequarter and hindquarter are further fabricated into primal cuts such as chuck, rib, loin, round, brisket, plate, flank and shank.
Hot carcass weight is measured after slaughter and dressing before chilling. Cold carcass weight is measured after chilling and may be lower due to moisture loss. Dressing percentage compares carcass weight with live animal weight. Fabrication yield measures the usable cuts obtained from the carcass or a particular primal after bones, fat and other trim are removed.
Example: a restaurant purchasing a whole or side of beef may calculate the yield of steaks, roasts, braising cuts, ground beef, bones and trim from the carcass to determine the true cost of each product.
A carcass is the dressed body. A side is one longitudinal half. A quarter is a front or rear section of a side. A primal is a major section fabricated from the quarter or carcass according to the relevant cutting system.
Chef’s tip: when comparing whole-carcass or boxed-beef pricing, distinguish hot carcass weight, cold carcass weight, boxed weight and usable trimmed yield. They are different measures and should not be compared directly.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
