Any measurable or observable characteristic related to the relative heaviness of the body of an animal following slaughter and removal of the head, digestive tract, internal organs, and possibly the hide and/or feet.

Parts removed during processing vary by species: Cattle: head, hide, digestive tract, internal organs, legs (from knee/hock down) Pig: head, hair, toenails, digestive tract, internal organs Chicken: head, neck, feathers, digestive tract, internal organs, feet Sheep: head, hide, digestive tract, internal organs, hooves (from epiphyseal plate of metacarpal or break/spool joint down)