What parts of the animal are included in a beef carcass?

A beef carcass consists of the whole animal after slaughter, including the hide, head, internal organs, and all muscle cuts before further processing. It does not include any added ingredients or processing steps such as curing or canning.

What are the key processing steps for a beef carcass before it reaches the consumer?

The primary processing steps include primary production (slaughter and initial cooling), carcass dressing and bunging, pre‑chill interventions, chilling, and post‑mortem inspection. Further interventions may occur after chilling, such as packaging and distribution, but the carcass itself is handled up to the chilling stage before being fabricated into cuts.

How should a beef carcass be stored to maintain safety and quality?

After slaughter, the carcass should be kept chilled at temperatures close to 0 °C (32 °F) as soon as possible. Continuous refrigeration throughout handling, transport, and storage prevents bacterial growth and preserves meat quality.

Beef Carcass

Beef carcass is the primary raw animal product obtained after slaughter and before further meat processing. It is a high‑perishability commodity that is typically stored chilled to preserve quality.

Prices, specifications and international trade for beef carcass under HS 020110.

Beef Carcass Price

$7,010USD/t

Published reference · Jul 1, 2026

Beef Carcass Historical Unit Values

Beef carcass is quoted in USD/t at ESP. Historical customs values may differ from the headline reference.

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Beef Carcass Exports and Imports

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Spain led reported beef carcass exports in 2025, at $700M.

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Beef Carcass Specifications and Quality

Beef carcass grading factors include Conformation, Fat Cover, and Hide Condition.

Grading Factors

Quality assessment for beef carcass considers Conformation, Fat Cover, and Hide Condition.

Conformation
Assessment of the overall shape and muscularity of the carcass; buyers prefer a well‑filled, symmetrical carcass with a strong backbone and balanced muscle distribution.
Fat Cover
Evaluation of the thickness and distribution of external fat; acceptable carcasses have a uniform, moderate fat layer without excessive trimming loss.
Hide Condition
Inspection for cleanliness, absence of tears, and lack of excessive dirt or hair; a clean, intact hide reduces contamination risk.
Muscle Quality
Visual and tactile check for firmness, colour, and absence of soft or watery areas that indicate poor muscle integrity.
Bone Integrity
Verification that major bones are intact and free from fractures or excessive breakage, which can affect further processing.

Typical Specification Ranges

Beef carcass specifications record carcass weight, dressing percentage, external fat thickness. These are typical ranges, not guarantees for an individual lot.

Carcass Weight	200–400 kg
Dressing Percentage	55–65 %
External Fat Thickness	5.00–15 mm

Common Defects

Recorded defects for beef carcass include Bruising, Abscesses or Tumours, and Contamination.

Bruising
Discolored or softened areas caused by trauma; buyers reject carcasses with extensive bruising.
Abscesses or Tumours
Localized swellings or abnormal growths that may indicate disease; such carcasses are typically condemned.
Contamination
Presence of foreign material, fecal matter, or excessive microbial load on the hide or meat surface.
Hide Tears
Rips or holes in the hide that can lead to meat contamination during handling.

Certifications

Certifications documented for beef carcass include USDA Beef Grading (e.g., USDA Choice, USDA Prime), HACCP Certification, and ISO 22000. Their applicability depends on the individual product and shipment.

USDA Beef Grading (e.g., USDA Choice, USDA Prime)
Official grading based on marbling, maturity, and carcass quality that assures buyers of consistent standards.
HACCP Certification
Hazard Analysis Critical Control Point system confirming that the carcass handling process controls food safety hazards.
ISO 22000
International food safety management standard indicating compliance with recognized safety practices.

Beef Carcass Facts and HS Code

Beef carcass belongs to cattle and beef within protein and dairy. Its customs classification covers HS 020110.

Beef Carcass HS Code

Also known as	Veal
Product type	Raw
Form	Fresh
Position in the chain	Primary
Category	Cattle and beef — Protein and dairy
HS codes	020110
Quoted in	USD/t
Reference location	ESP

Production & Handling

Beef carcass storage guidance: Refrigerated at 0‑4 °C

Production and Storage

Perishability	High
Temperature regime	Chilled
Storage conditions	Refrigerated at 0‑4 °C
Processing steps	Primary production (livestock rearing) Slaughter and initial carcass dressing Carcass dressing and bunging Pre‑chill carcass interventions Chilling Post‑mortem inspection Post‑chill interventions Packaging of the carcass for transport

Packaging

Typical beef carcass packaging includes Chilled Box and Vacuum‑Sealed Wrap.

Chilled Box
Carcasses placed in insulated boxes with ice or gel packs to maintain a temperature of 0‑4 °C during transport.
Vacuum‑Sealed Wrap
Whole carcasses wrapped in airtight film to reduce oxidation and microbial growth, often used for longer shipments.

Uses & Risks

Beef carcass is used in Fresh beef cuts, Off‑al products, and Leather and hide processing.

End Uses

Fresh beef cuts
Carcass is fabricated into primal and sub‑primal cuts for fresh meat markets.
Off‑al products
Organs and by‑products are separated for use in human food, pet food, and industrial applications.
Leather and hide processing
Skins are removed and sent to the leather industry for tanning and manufacture of leather goods.

Uses and Related Commodities

Downstream industries	Meat processing and fabrication plants, Leather and hide tanning sector, Pet food manufacturers, Rendered products industry

Sourcing risks

Risk	Category	Severity	Mitigation
Contagious bovine pleuropneumonia (CBPP) DiseaseHigh CBPP is a bacterial lung disease of cattle with mortality up to 50%, resulting in loss of usable carcass weight and potential export bans.	Disease	High	Enforce quarantine of affected herds, conduct regular testing, and apply appropriate antimicrobial treatment under veterinary guidance.
Foot and mouth disease (FMD) DiseaseHigh FMD is a highly contagious viral disease of cattle that can cause severe production losses and may lead to trade restrictions on beef carcasses from affected herds.	Disease	High	Implement strict biosecurity, early detection, vaccination where permitted, and movement controls to prevent introduction and spread.
Lumpy skin disease (LSD) DiseaseHigh LSD causes skin lesions and reduced fertility in cattle; infected animals may be excluded from markets, affecting the availability of beef carcasses.	Disease	High	Control vector populations, vaccinate where authorized, and restrict movement of animals from outbreak zones.

Beef Carcass Questions

What parts of the animal are included in a beef carcass?: A beef carcass consists of the whole animal after slaughter, including the hide, head, internal organs, and all muscle cuts before further processing. It does not include any added ingredients or processing steps such as curing or canning.
What are the key processing steps for a beef carcass before it reaches the consumer?: The primary processing steps include primary production (slaughter and initial cooling), carcass dressing and bunging, pre‑chill interventions, chilling, and post‑mortem inspection. Further interventions may occur after chilling, such as packaging and distribution, but the carcass itself is handled up to the chilling stage before being fabricated into cuts.
How should a beef carcass be stored to maintain safety and quality?: After slaughter, the carcass should be kept chilled at temperatures close to 0 °C (32 °F) as soon as possible. Continuous refrigeration throughout handling, transport, and storage prevents bacterial growth and preserves meat quality.