“…Additionally, fat livestock tended to have a higher carcass percentage [58], while a larger live weight correlated with an increased percentage [59,60]. Carcass percentage was also influenced by factors such as carcass weight, livestock weight, condition, breed, proportion of non-carcass parts, and diet [61,62]. Factors determining the value of slaughtered livestock included carcass weight percentage, proportion of high-value carcass parts and cuts, meat-to-bone ratio, fat distribution, and meat quality.…”