The study objective was to evaluate the effects of elevated temperature on carcass composition and the relative importance of each primal cut of pigs slaughtered at the same age (140 d). A sample of 48 females was reared for 60 days in two groups: one at thermoneutrality (TN, 18-24 °C) and the other in hot conditions (HS, 28-34 °C). Ad libitum access to a standard growing-finishing feed was provided. One day after the slaughter, half-carcasses were scanned by X-ray tomography to determine the tissue’s contents, and then cut according to a standard commercial procedure. Rind content was assumed to be 4% whatever the treatment. Head and feet were considered as bone. HS decreased feed intake (P<0.01), resulting in lower growth (P<0.01), and final body weight (96.9 vs 104.8 kg; P<0.001). The decrease of 5.4 kg in carcass weight (73.8 vs 79.2 kg; P<0.001) affected the three main tissues. It was divided between tissues as follows: -2,3 kg of muscle (46.1 vs 48.4 kg; P<0.01), -2.1 kg of fat (11.9 vs 14.1 kg; P<0.01), and -0.7 kg of bone (12.7 vs 13.4 kg; P<0.001). This change in distribution resulted in a decreased fat content (-1.5 percent point; P<0.05), and an increased muscle (+1.2 percent point; P=0.05) and bone (+0.3 percent point; P=0.09) contents. Carcass fat content, backfat weight, and rump fat thickness decreased (P<0.05) by about 10, 12 and 18%, respectively. Ham percentage increased by +0.9% (P<0.001), but the loin percentage decreased by -0.7% (P<0.05); this divergent trend between two lean cuts might be associated with a change in conformation as seen in shorter HS carcasses (-2.4 cm; P<0.01). In summary, heat stress decreased live, carcass and cuts weights at the same age. The lower fatness, counterbalanced by a higher muscularity and bone content, could be explained by feed restriction.