Carcass

Carcasses are normally composed of skeletal muscle and fat, and also include other edible tissues such as offal. Carcasses can be used for human or non-human animal food. Alternatively, some animals are killed for their skins and fur, which are then sold to fashion designers, leather workers, and artists for profit.

Carcasses are generally butchered into smaller cuts such as steaks, roasts, and ribs. These cuts may be sold fresh (uncooked), or cooked by a variety of methods, including grilling, barbecuing, baking, or braising.

The English word “carcass” comes from the Old French “carcasse”, meaning “hull”, in turn from the Latin “carcer” (“prison”). The meaning has been extended to include dead bodies in general as well as to anatomical leftovers from humans or animals.

In general, carcasses are not considered to be gross until they have reached the point at which they are too old or too damaged for consumption.

Published by AmberLDrake

Dr. Drake is an award-winning author and well-known cancer specialist in her field. She is best known for her extensive research on canine cancer prevention and nutrition, her dedication to help dogs live a long, happy life, and for teaching veterinary medicine. As the CEO of Canine Companions Co., the Founder of Drake Dog Cancer Foundation and Academy, and the Co-Founder of Preferable Pups, in addition to being a respected figure in the dog world, she has earned the respect of thousands of dog lovers worldwide.