| Concepts
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CARCASE WEIGHT (CLEAN): The weight of the slaughtered animal's cold body after having been skinned, bled and eviscerated, and after removal of the genitalia, of the feet (severed at the carpo-metacarpal or tarso-metatarsal joints), of the head, of the tail, of the kidneys and kidney fats, as well as of the udder (see the carcase weight clean of each species of cattle slaughtered).
- for pigs is the weight of the slaughtered pig's cold body, either whole or divided in half along the mid-line, after being bled and eviscerated and after removal of the tongue, bristles, hooves, genitalia, flare fat, kidneys and diaphragm;
- for bovines is the weight of the slaughtered animal's cold body after being skinned, bled and eviscerated, and after removal of the external genitalia, the limbs at the carpus and tarsus, the head, the tail, the kidneys and kidney fats, and the udder;
- for sheep and goats is the weight of the slaughtered animal's cold body after having been bled, skinned and eviscerated, and after removal of the head (severed at the atlanto-occipital joint), of the feet (severed at the carpo-metacarpal or tarsometatarsal joints), of the tail (severed between the sixth and seventh caudal vertebrae) and of the genital organs (including udder);
- for poultry is the weight of the cold body of the slaughtered bird after being bled, plucked and eviscerated. It includes poultry
offal, with the exception of foie gras
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SLAUGHTERHOUSE: An establishment approved and licensed by the competent authorities for the slaughter and preparation of the carcasses of cattle, sheep, goats, pigs, horses, poultry, suckling pigs and species covered by the designation of game reared in captivity for public consumption or industry.
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REFERENCE PERIOD: Period to which the information refers and which may be a specific day or a time interval (month, fiscal year, calendar year, among others).
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