Karkasbrede

Karkasbrede is a term used in Dutch livestock production to describe the width of an animal's carcass, typically the cross‑sectional distance across the rib region. The measure is applied to species such as cattle, pigs and sheep, where carcass width relates to muscling and potential meat yield.

In practice, karkasbrede is measured on the chilled carcass after slaughter at a defined point—commonly near the last rib (between the 12th and 13th thoracic vertebrae)—to capture the broadest transverse dimension. Measurements are taken with a tape or caliper and are often recorded alongside other carcass traits such as weight, backfat, and ribeye area to inform yield grading and breed selection.

Karkasbrede provides information about conformation and muscling but is not a sole predictor of meat yield or quality. Results can vary by breed, sex, age, and finishing diet, and should be interpreted in combination with other traits. The measure is most relevant within breeding programs and abattoir data systems in Dutch‑speaking regions, where it can contribute to broader carcass conformation indices used for selection and market assessment.

See also: dressing percentage, ribeye area, carcass yield, conformation traits.