Dressed carcass percentage

Japanese: 屠肉歩留り - とにくぶどまり（英語表記）dressed carcass percentage

The ratio of carcass weight to live weight at the time of slaughter. Also called carcass yield. In the case of cattle and horses, the carcasses are skinned after bleeding, and the head is cut off at the first cervical vertebra, the front legs below the arm joints, the hind legs below the hocks, and the tail at the base. The abdominal wall is then cut open along the midline, and all the internal organs are removed, leaving only the kidneys and renal fat. This is called the carcass or carcass, and its weight is the carcass weight. For beef cattle, the standard is 65-70%. Unlike cattle, pigs are often not skinned, and the carcass weight is measured with the head and extremities still attached, so the standard carcass yield is also around 85%, but if measured in the same way as cattle, it is equivalent to around 75%.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

屠殺時の生体重に対する屠肉量の比率。枝肉歩留りともいう。ウシ，ウマの場合は放血した屠体を剝皮して，頭は第1頸椎から，前肢は腕節の下から，後肢は飛節の下から，尾は根もとから切り落とす。そして腹壁の正中線を切り開いて，腎臓と腎脂肪だけを残し，内臓を全部摘出したものが枝肉または屠肉体と呼ばれるもので，その重量が屠肉量である。肉牛では65～70％が標準である。ブタの場合はウシと異なり，剝皮をしない場合が多く，頭，四肢端もつけたままで屠肉量を測るので，屠肉歩留りの標準も85％くらいになるが，ウシと同じ方法で測れば75％くらいに相当する。

出典　株式会社平凡社世界大百科事典第２版について　情報

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