Slaughter weight

from Wikipedia, the free encyclopedia

The slaughter weight is the warm weight of slaughtered animals without the innards and except for pigs and poultry without the skin. In the Regulation on the price reporting of carcasses and their identification is specified, the order for the warm weight before the cooling of the slaughtered animal is meant and what parts need to be removed prior to the determination.

Finding

The slaughter weight must always be determined for the specified animal species if payment is based on weight. In the case of pigs, this must be done within 45 minutes and in other species within an hour of killing.

Before the determination must be removed:

  • In cattle
    • the skin, the head separated between the occiput and the first cervical vertebra, the limbs below the pastern joint and the tarsal joint (tarsal joint ), the organs in the thoracic and abdominal cavity including the kidneys, the kidney and pelvic fat tissue, the hemmed meat (diaphragm) of the kidney cones , the tail separated at right angles to the vertebra between the last sacrum and the first caudal vertebra, the spinal cord, the sac fat or, in the case of females, the udder and udder fat (a precisely defined part of the fatty tissue), the upper shell fat, the jugular vein and the adhering fatty tissue

In calves, the tail remains on the carcass

  • In pigs
    • the tongue, the genital organs, the spinal cord, the organs of the thoracic and abdominal cavities including the kidneys, the flomas , the diaphragm and the brain. In the case of sows that have farrowed at least once, breeding boars and old tailors, the pointed legs in the tarsal and wrist joints must be severed .
  • With sheep
    • the skin, the head, the limbs severed between the pastern joint and tarsal joint, the tail and the organs of the thoracic and abdominal cavity including the kidneys.
  • in chickens
    • the innards, the head and the feet.

meaning

In addition to determining the proceeds to be paid out to the livestock keeper, the slaughter weight also serves as a business comparison figure in agricultural operations. The aim is to achieve the greatest possible exploitation , that is, the percentage of removed parts should remain as low as possible. A bad exploitation indicates management errors in the area of ​​breed selection, feeding, etc., which leads to poor feed conversion with an extended fattening period and the associated poor utilization of the existing stall spaces.

Cannibalization

The ratio of slaughter weight to live weight of the animal before slaughter is called slaughter or degree of slaughter. The cannibalization is 50 to 65 percent for cattle (with a wide spread, especially downwards), for pigs 75 to 83.5 percent, for chickens 70 to 72 percent, for sheep 48 to 54 percent, for turkeys around 75 percent and for horses about 60 percent.

Individual evidence

  1. ↑ Regulation text at www.gesetze-im-internet.de (accessed on February 5, 2014)
  2. ↑ slaughter weight ( Memento of the original March 3, 2014 Internet Archive ) Info: The archive link is automatically inserted and not yet tested. Please check the original and archive link according to the instructions and then remove this notice. at www.agrilexikon.de of the FNL (accessed on February 5, 2014) @1@ 2Template: Webachiv / IABot / www.agrilexikon.de
  3. ↑ Disposal ( Memento of the original from February 22, 2014 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. Fleckvieh (accessed February 5, 2014) @1@ 2Template: Webachiv / IABot / www.asr-rind.de
  4. ↑ Prof. iR DI Dr. Alfred Haiger, Institute for Livestock Sciences at the University of Natural Resources and Life Sciences in Vienna, "Holistic comparison of cattle breeds based on the company's own feed", pdf, page 4  ( page no longer available , search in web archives )  Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. (accessed on February 5, 2014)@1@ 2Template: Dead Link / www.dafne.at  
  5. ↑ Bavarian State Institute for Agriculture, comparison of fattening, slaughtering performance and meat quality of weaners from suckler cow husbandry (accessed on February 5, 2014)
  6. ^ Chamber of Agriculture North Rhine-Westphalia, pdf, page 8 (accessed on February 5, 2014)
  7. ↑ Ingrid Simon and Josef Stegemann, Haus Düsse Agricultural Center of the North Rhine-Westphalia Chamber of Agriculture, "Chicken origins in comparison 2007" pdf, p.10 (accessed on February 5, 2014)
  8. ↑ Justus-Liebig University of Giessen, comparison of different sheep breeds, pdf (accessed on February 5, 2014)
  9. ^ Agricultural center Haus Düsse of the Chamber of Agriculture North Rhine-Westphalia, turkey origins in fattening and slaughter comparison, pdf, page 7 (accessed on February 5, 2014)
  10. ↑ Alfons Deter: A horse butcher reports: "Horse meat is of high quality" in top agrar on February 23, 2013 (accessed on February 5, 2014)