What is referred to as the carcass in agricultural terms?

In agricultural terms, the term "carcass" specifically refers to the dead body of an animal after it has been slaughtered. This definition encompasses the entirety of the animal’s body, minus the hide or skin, which is not included when discussing the carcass. A carcass typically includes the muscle tissues and organs, which are crucial for meat processing and evaluation.

Understanding this concept is essential for those involved in meat production and processing, as the quality and condition of the carcass directly affect the yield and quality of the meat that can be cut and sold. Different classifications of carcasses are used in the industry based on factors such as age, sex, and type of animal, which can influence the market value and consumer preference.