Carcass - Edaniku

Japanese: 枝肉 - えだにく

This refers to the carcass after the head, tail, and limbs have been cut off and the skin and internal organs have been removed. The ratio of this carcass to the live body weight is called the carcass yield. The carcass is cut lengthwise along the spine (half a circle) and then divided into several parts such as shoulder, back, belly, and thigh for different uses. This type of finely divided meat with bones is also broadly called carcass. The carcass is aged in a cool place for several days after slaughter. This is said to improve the flavor of the meat.

Source: Encyclopaedia Britannica Concise Encyclopedia About Encyclopaedia Britannica Concise Encyclopedia Information

Japanese:

頭部，尾，四肢端などを切取り，皮や内臓を取除いたあとのと肉体をいう。生存時の体重に対するこのと肉体の割合を枝肉歩どまりという。枝肉は背骨に沿って縦に切断し (半丸) ，さらに肩，背，腹，腿などいくつかに分割してそれぞれの用途に向ける。このように細かく分割された骨つきの肉も広く枝肉と呼んでいる。枝肉はと畜後数日間，冷所において熟成する。これにより肉の味がよくなるとされている。

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