Meat Yield from Live, Dressed and Eviscerated Rhode Island Red Males of Broiler, Fryer, and Light Roaster Weights

Abstract THE proportion of dressed carcass weight to live body weight is often used as a measurement of meat production in farm animals. Although eviscerated poultry carcasses are not completely comparable with the dressed carcasses of other kinds of livestock, a study of the relation between eviscerated and other body weights may be of aid in the evaluation of meat production in poultry. Such information would have a practical value since eviscerated poultry have become a popular form of market poultry. A method of calculating the weight of the eviscerated carcass from that of the live bird should be of use to poultry buyers and processors, and a knowledge of the relation between the former weight and the amount of edible meat of various classes would be of benefit to both consumers and dieticians. Information is limited at the present time as to the yield of eviscerated poultry to be expected . . .