Slaktkropp

Slaktkropp is the term used in Swedish for the carcass of an animal after slaughter. It denotes the body of a farm animal, typically cattle, pigs, sheep or goats, that has been killed and eviscerated but not yet cut into retail portions. The precise definition can vary by country and industry standard, but a slaktkropp generally includes the carcass with the major organs removed and presented for further processing.

The composition consists mainly of muscle, bone, and fat, with skin, blood vessels and connective tissues. Weight is reported as hot carcass weight (immediately after slaughter) or chilled carcass weight (after cooling). Yields depend on species, breed, feed, sex, age, and slaughter conditions.

In the meat industry, the slaktkropp is classified and priced according to quality grades of conformation and fat cover, and then further processed into primal and retail cuts, or used for processed meat products. The carcass is typically chilled to reduce microbial growth and ofte