This story is told in the book “Feeding behaviour in caracal Felis caracal by JD Skinner 1979.

Figure 1 shows the relationship between the live weight, carcass weight and carcass fat for Angora wether goats grazed on pasture. To protect his prey he chased off a couple of young hyenas. This calculates to more than 197120 kg(433664 lbs) of meat in … A carcass in … Nevertheless, the average pork carcass and U.S. Department of Agriculture Choice beef carcass are still about 30 to 35 percent fat (Topel, 1986). For example, suppose that an animal delivered to the packing plant weighs 1300 pounds. However, the caracal is a spirited animal.
Cooler shrink is the amount of water lost from a carcass in the first 24 to 48 hours after harvest. The Uganda defassa waterbuck is a large African antelope which in western Uganda breeds throughout the year.

For most fed cattle, the HCW will be approximately 60 to 64 percent of the live animal slaughter weight.

The warm carcass then weighs 767 pounds.

However, the HCW can vary greatly from one animal to another.


In Israel, at a vulture feeding station, a caracal was eating a donkey carcass. The hot carcass weight (HCW) is the weight of the unchilled carcass in pounds after the head, hide and internal organs have been removed. One of the hyenas was twice the weight of the caracal. A 1,100-pound carcass of this yield grade, which is near the borderline of Yield Grades 3 and 4, might have eight-tenths inch of fat over the ribeye, 16.9 square inches of ribeye, 3.5 percent of its weight in kidney, pelvic, and heart fat.

Dressing percentage is calculated by dividing the warm carcass weight by the shrunk live weight of the animal and expressing the result as a percentage. The proportion of muscle in an animal's body varies from less than 35 percent to nearly 50 percent of the body weight (Webster, 1986). Cooler shrinkage occurs while the carcass hangs in the cooler – commonly seven to 10 days for beef, three days for lamb and 4 …

Carcass cutting yield, the percentage of the carcass weight that results in retail cuts, varies from 30 to 50 percent, depending on the amount of bone and fat on the retail cuts.

This can be calculated if both the hot and cold carcass weights are known by taking (1 – (cold carcass weight / hot carcass weight)) * 100. The adult male averaged 520 lb and the adult female 410 lb in weight. After being killed, the hide, head, feet and gut are removed. The majority of muscle or meat is made up of water, ranging from 70 to 75% of the composition.


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