Meat Classification
cationMeat classification system
Age
AAA = This code means that the colour of the roller mark on the carcass is PURPLE and is an indication that the meat is from a young animal (no permanent incisors) and thus the most tender meat. ABAB = This code means that the colour of the roller mark on the carcass is GREEN and is an indication that the meat is from a young animal in transition to an adult animal (1 – 2 permanent incisors) and thus tender meat.
BBB = This code means that the colour of the roller mark on the carcass is BROWN and is an indication that the meat is from an adult animal (1 – 6 permanent incisors) and thus less tender but with a lot of flavor.
CCC = This code means that the colour of the roller mark on the carcass is RED and is an indication that the meat is from an adult animal (>6 permanent incisors) and thus the least tender but perfect for stews.
Fatness
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 above-mentioned two (age and fatness) are of importance during purchasing. The other three characteristics are discussed shortly to give more information. Conformation
Since some consumers purchase in bulk (hind or fore quarter), most purchases are done on visual selection. This means that the consumer will buy on what is seen by way of the conformation of the carcass.
Conformation comprises five classes
Age
AAA = This code means that the colour of the roller mark on the carcass is PURPLE and is an indication that the meat is from a young animal (no permanent incisors) and thus the most tender meat. ABAB = This code means that the colour of the roller mark on the carcass is GREEN and is an indication that the meat is from a young animal in transition to an adult animal (1 – 2 permanent incisors) and thus tender meat.
BBB = This code means that the colour of the roller mark on the carcass is BROWN and is an indication that the meat is from an adult animal (1 – 6 permanent incisors) and thus less tender but with a lot of flavor.
CCC = This code means that the colour of the roller mark on the carcass is RED and is an indication that the meat is from an adult animal (>6 permanent incisors) and thus the least tender but perfect for stews.
Fatness
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 above-mentioned two (age and fatness) are of importance during purchasing. The other three characteristics are discussed shortly to give more information. Conformation
Since some consumers purchase in bulk (hind or fore quarter), most purchases are done on visual selection. This means that the consumer will buy on what is seen by way of the conformation of the carcass.
Conformation comprises five classes