carcass

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car·cass

(kar'kăs),
The body of a dead animal; in reference to animals used for human food, the body after the hide, head, tail, extremities, and viscera have been removed.
[F. carcasse, fr. It. carcassa]

carcass

Food industry
The body of a livestock animal from which the head, hide, legs, tail and viscera have been removed before rendering it into cuts of meat.

Vox populi
Any dead animal, including a human, for which the term cadaver is generally preferred.

carcass

(kăr′kăs)
A dead body; the term is usually used to describe nonhuman bodies such as the remains of a steer or a sheep.
References in periodicals archive ?
For study purpose, data about number of slaughtered animals by month and year as well as causes of carcass condemnations were obtained.
This author cites failure in regulation of equipment, the large amount of animals slaughtered daily and batches of chickens of different weights slaughtered on the same day, as the main factors responsible for carcass condemnation.