What is referred to as the hot carcass weight?

The term "hot carcass weight" refers specifically to the weight of the carcass after the animal has been stunned, bled, and dressed. This stage of the processing includes the removal of the internal organs and any other non-meat parts, resulting in a clean carcass ready for further processing. This weight measurement is critical in the meat industry as it provides an indication of how much usable meat will be available for sale and consumption.

Understanding hot carcass weight is important for evaluating the yield of meat from a slaughtered animal, which in turn impacts economic decisions regarding production and pricing in the pork industry. The importance of this weight comes from its role in determining the efficiency and profitability of swine production.