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Thursday 28th August 2008 |
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Carcase ClassificationWhat is Carcase Classification?At the simplest level, Carcase Classification is a predicator of saleable meat yield. The lower the fat class and the higher the conformation class, the higher the saleable meat yield. EUROP Classification Grid
The shaded area represents the grades of stock preferred by the major processors in Scotland. The darker areas show the core classifications that all buyers identified as meeting their requirements. The carcase used in the demonstration was graded U3L. ConformationThe conformation class is determined by a visual appraisal of shape, taking into account carcase blockiness and fullness of the legs. No adjustment is made for the influence of fatness on overall shape. There are five main clasees: E, U, R, O, P. 
FatnessThe fat class is determined by a visual appraisal of external fat development. There are five main fat classes ranging from 1 (very lean) to 5 (very fat). Classes 4 and 5 are sub-divided into L (leaner) and H (fatter). 
How Classification is used by ProcessorsLamb classification, along with weight, helps processors value carcases and comply with the numerous buyer’ specifications. The amount of saleable meat from a carcase decreases with the increase in fat level.
Different sheep breeds have different lean to bone ratios, so at the same class of fatness meat yield will differ between breeds. Lamb Carcase BreakdownWhen a lamb carcase is processed, less than half is saleable meat. 
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© QMS 2008 t: +44 (0)131 472 4040 e: info@qmscotland.co.uk The information and expression of opinions that are contained in the site are intended to provide general guidance only and should not be treated as a substitute for specific advice concerning individual situations. |