Hot Carcass Weight
{"Image DocumentName": "Hot Carcass Weight", "Image ImageDescription": "Generally, as carcass weight increases, the percentage of retail cuts decreases slightly due to increased fat deposits. If only chilled carcass weight is available, it can be adjusted to hot carcass weight by multiplying by 1.02 to correct for the evaporative weight loss of the carcass in the cooler.", "Image XResolution": "37", "Image YResolution": "37", "Image ResolutionUnit": "Pixels/Centimeter", "Image Software": "SlidePlayer", "Image YCbCrPositioning": "Centered"}