AGE
FAT
It is the right of the consumer to choose how much visible fat they prefer.
Fat classes are indicated in the following manner:
000 = Means no visible fat on carcass
111 = Means a very lean carcass
222 = Means a lean carcass
333 = Means a medium fat carcass
444 = Means a fat carcass
555 = Means an over-fat carcass
666 = Means an excessively fat carcass
OTHER CHARACTERISTICS
Although the meat classification system contains five characteristics, the abovementioned two (age and fatness) are of importance during purchasing. The other three characteristics are conformation, gender, roller marked.
Since some consumers buy in bulk (hind or fore quarter), most purchases are done on visual selection. This means that the consumer will buy on what is seen of the conformation of the carcass.
Conformation comprises five classes defined in the following manner:
- = A very flat carcass
- = A flat carcass
- = A medium carcass
- = A round carcass
- = A very round carcass
DAMAGE
This category is only used where sections of the carcass are cut off after slaughtering as a result of bruising or for other aesthetic reasons.
Damage comprises three classes, defined as the following:
- = Slight damage where very little meat was removed.
- = Moderate damage where fat and some meat of certain muscles were removed as not fit for human consumption.
- = Serious damage where the muscles have been cut deeply to get rid of meat and fat not fit for human consumption.
The damage characteristic is usually used by traders to purchase meat for resale – the trader will purchase these carcases at a lower price, depending on the level of damage and the part of the carcase that is damaged.
GENDER
Only bull and ram carcasses as well as those of a Hamel*, a Kapater* or an ox showing signs of late castration in the AB-, B- and C-age classes are marked with a BLACK “MD” stamp in order to inform prospective buyers that these are carcasses of male animals, as the taste and colour of the meat might differ from that of other carcasses.
- Hamel: A castrated sheep ram, also called a wether
- Kapater: A castrated goat ram
ROLLER MARK
The aim of the meat classification roller mark on beef carcasses is to reassure the trader and customer about specific preferences as well as meat quality. An example of the compilation of the roller mark for beef, lamb, sheep and goat carcasses is as follows:
