| Definition: |
- "Number of slaughtered heifers" is the number of carcasses of animals whose meat is deemed fit for human consumption.
"Live weight" is the live weight of slaughtered heifers before their slaughter, expressed as the empty body weight.
"Carcass weight" is the cold weight after slaughter and dressing of slaughtered heifers whose meat is deemed fit for human consumption. (The cold weight can be obtained by subtracting 2% from the weight recorded warm 60 minutes, at the latest, after the animal is bled – included in the definition during the period 2009-2024).
"Carcass of bovines" means the whole body of a slaughtered animal as presented after bleeding, evisceration and skinning, presented without the head (separated from the carcass at the atlanto- occipital joint); without the feet (severed at the carpometacarpal or tarsometatarsal joints); without the organs contained in the thoracic and abdominal cavities with or without the kidneys, the kidney fat and the pelvic fat; and without the sexual organs and the attached muscles and without the udder or the mammary fat.
"Heifers" means female bovine animals, aged 12 months or over, that have not yet calved.
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Statistical metainformation system
