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| Carcase classification |
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Market specifications for carcases are defined primarily in terms of carcase weight, conformation and fat. For cattle and sheep the process is based on visual assessment whereas for pigs it is based on lean meat percentage dependent on the backfat thickness.
Carcase weights – carcases are described as ‘hot’ if weighed generally within one hour after slaughter. The ‘cold’ weight will be ascertained by using a rebate. If weighed ‘cold’, carcases shall be weighed within 24 hours of slaughter. |
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| Cattle and sheep |
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Conformation is a visual assessment of the overall shape of the carcase and how well it is fleshed throughout. It is split into five main classes: E, U, R, O and P. Conformation class E describes carcases of outstanding shape, but these only represent a small proportion of the national kill. Class P describes poorly muscled carcases of inferior shape and again only a small proportion of the national kill falls into this class.
The fat class is determined by a visual appraisal of external fat development. There are five main classes ranging from 1 (very lean) to 5 (very fat).
For both the conformation and the fat class there is some subdivision of some categories.
When a carcase is described in classification terms, the conformation class is always given first. |
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Cattle classification - Click here to download further information on beef carcase classification.
Visual guideliines of conformation and fat class for cattle |
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| Source: EU Commission -- Brussels |
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Sheep classification
Visual guidelines of conformation and fat class for sheep
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| Source: MLC Authentication Services |
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| Pig classification |
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| Pig carcases are classified on lean meat percentage. The lean meat percentage is estimated using the cold carcase weight and depth of backfat. |
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Location of probing sites on a pig carcase |
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Source: MLC Authentication Services |
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| An EU grade can be allocated to a carcase by using the lean meat percentage figure, shown in the table below: |
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| Lean meat percentage |
EC Grade |
| 60% and above |
S |
| 55 – 59% |
E |
| 50 – 54% |
U |
| 45 – 49% |
R |
| 40 – 44% |
O |
| 39% or less |
P |
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| Carcase classification for cattle, sheep and pigs also records: |
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Animal identification e.g. slap mark for pigs, ear tags for sheep and cattle
Category (sex)
Dressing specification – the removal of parts of the carcase or trimming that occurs before weighing takes place. For cattle there are four different dressing specifications that can be used, for pigs and sheep there are just two alternatives |
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| Classification is mandatory under EU rules at the larger abattoirs for cattle. In these plants graders are regularly monitored and regulated by staff from the Rural Payments Agency. |
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For more information:
Services, publications and websites
MLC’s Carcase Classification Leaflets
MLC’s Carcase Classification Service
Eblex Sheep Better Returns Programme
Eblex Beef Better Returns Programme
HCC – Meat Promotions Wales
BPEX Pig Carcass Information
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