1.1 Definition. Meat can be defined as "the flesh of animals used for food". In the statistical language, meat is intended to be with bone-in, unless otherwise stated, and to exclude meat unfit for human consumption. From the term "meat" are to be excluded edible offals and slaughtered fats.
1.2 Concept of production. Data on meat production are usually reported according to one or more of the following concepts:
1.2.1 Live weight of animals intended for slaughter is the weight taken immediately before slaughter. It is assumed that animals intended for slaughter are kept in the slaughterhouse premises for 12 hours and are not fed or watered during this time.
1.2.2 Killed weight is the gross weight of the carcass including the hide or skin, head, feet and internal organs, but excluding the part of the blood which is not collected in the course of slaughter.
1.2.3 Dressed carcass weight is the weight of the carcass after removal of the parts indicated for each of the livestock species listed below: Cattle, Buffaloes, Horses, Mules, Asses, Camels;
• - the hide or skin
• - the head where it joins the spine
• - the fore feet at the knee joint, and the hind feet at the hock joint
• - the large blood vessels of the abdomen and thorax
• - the genito-urinary organs (other than the kidneys)
• - the offals (edible and inedible)
• - the tail
• - the slaughter fats other than kidney fats
