carcass

Carcass is the dead body of an animal, especially after slaughter, or the framework or remaining structure of something. In general usage, the term emphasizes the body after nonessential parts have been removed or after initial processing.

In meat production, the carcass refers to the body after the hide, head, limbs, and viscera have been removed during dressing. The carcass is weighed and assessed for quality and yield; hot carcass weight is measured before chilling, and dressing percentage compares carcass weight to live weight. The carcass is then processed into primal and subprimal cuts for consumer sale. The term can also distinguish stages in processing, such as the difference between a whole carcass and cut portions.

In forensic and veterinary contexts, “carcass” refers to the dead body of an animal or person, with examination focusing on determining cause of death, state of decomposition, and time since death. Decomposition is influenced by environmental factors, microbial activity, and scavenger presence.

Ecologically, carcasses contribute to nutrient cycling by supporting decomposers and detritivores. They provide food resources for scavengers and play a role in ecosystem dynamics, with decomposition rates varying by temperature, moisture, and exposure.

Other uses of the word appear in architecture and design, where “carcass” can denote the basic skeleton or framework of a building, or an internal support structure in products. In some contexts, the term may also refer to the remaining framework of an object after its outer layers have been removed.

Disposal and safety considerations are important, as carcasses can pose disease risks. Regulations govern removal and handling, with methods such as rendering, composting, burial, or incineration commonly employed to prevent contamination.