Standard Carcase Trim (1)

Other than Sucker Pork and skin-off carcases, a Pigmeat Carcase is the body of a slaughtered porcine animal after:

• bleeding
• removal of all the internal digestive,respiratory, excretory, reproductive and circulatory organs
• minimum trimming as required by meat inspection service for the carcase to be passed fit for human consumption.

And the removal of the:

• hair and scurf
• hooves of the foretrotters and of the hindtrotters
• testes and penis
• ears, eyelids/lashes, facial hair and tongue
• kidneys and kidney fat

The Carcase must be weighed hot (HSCW)

• AUS-MEAT accredited abattoirs may trim carcases to any one of 24 trim options.
• However operators must report all pig carcase weights in terms of the Standard Carcase Definition (Trim No.1).
• The Standard Conversion chart has been developed for conversion of non-standard carcases back to the Standard Carcase Definition. This means reporting of carcase weights to producers is on a uniform and comparable basis.
• There are separate conversion charts for heavier pigs (over 60kg dressed weight) and lighter carcases.

Where Trim Options specify "Head Off" or "Skull Out", the following dressing procedures apply:

• Head Off: The head is removed between the occipital bone and the 1st cervical vertebrae by a square cut transversely across the neck muscles.
• Skull Out: A cut commencing at the lower jaw under the chin follows the jaw bone through to the neck joint ensuring cheek muscles are retained on the jowl. The snout and portions of skin retained on the lower jaw near the mouth remain on the skull. The skull is removed by a cut through the occipital bone and the 1st cervical vertebrae.