The carcass traits and commercial characteristics of farmed freshwater Cirrhinus mrigala and Hypophthalmichthys molitrix were investigated to calculate yield data useful for programming semi-automated processing units. Specimens with average weights of 2500 and 3400 g were collected from both mrigal and silver carps, respectively. Samples were taken from grow-out culture ponds of the Central Institute of Freshwater Aquaculture (CIFA), Odisha State, India. Carcass and offal yields as well as carcass cutability were assessed. Head yields were recorded as 14.9 and 27.5% for mrigal and silver carp, respectively. The gutted yield, headless yield and skinless dressed round percentages were determined as 89.4, 74.5 and 67.6% for mrigal and 92.8, 65.4 and 62.0% for silver carps, respectively. The meat: bone ratio in filleting averaged 4.8 for mrigal and 3.1 for silver carp. The middle cut of mrigal had both the highest total yield percentage and highest meat yield, whereas this was equally distributed between both the fore and middle cuts in silver carp. In both mrigal and silver carp the dry matter, ether extract and protein percentages were highest in the fore cut followed by middle and hind cut. In silver carp the percentage fat content was found to be significantly higher than in mrigal.