For further information on carcase classification go to www.qmscotland.co.uk
Classification is a specialised job requiring years of experience
The Meat Hygiene Service carefully checks the carcases before classification
Carcase yield classification
After all the Meat Hygiene Service checks have been carried out, each carcase – both Scotch Beef and Scotch Lamb – is classified. The classification given to the carcase is vitally important as it will dictate the financial revenue for the supply chain.
The visual scales below are used to reflect the shape (conformation) of the carcase – E, U, R, O etc – and a fat class – 1, 2, 3, 4L etc. So for example an R4L has good conformation and a medium fatness – this is the most common classification for a beef steer.
This chart also displays the yield percentage that is to be expected from beef cuts, depending on the classification, for example an R4L will give a 71.1% yield (in other words, 71.1% of this carcase is saleable meat).
How Scotch Beef and Scotch Lamb are classified
Your Carcase Guide: Scotch Beef
|
|||||||||
| 1 | 2 | 3 | 4L | 4H | 5L | 5H | |||
| (Good) |  |
|
|
|
|
|
|||
| E |
74.4
|
73.3 | 72.0 | 70.6 | 68.4 | ||||
| U+ | |||||||||
| U |
74.0
|
72.9 | 71.6 | 70.2 | 68.0 | ||||
| R |
73.5
|
72.4 | 71.1 * | 69.7 | 67.5 | ||||
| O |
72.8
|
71.7 | 70.4 | 69.0 | 66.8 | ||||
| O- |
71.8
|
70.7 | 69.4 | 68.0 | 65.8 | ||||
| P | |||||||||
| (Poor) |
|
||||||||
* R4L is the most common type of steer beef classification
Your Carcase Guide: Scotch Lamb
|
|||||||||
| 1 | 2 | 3L | 3H | 4L | 4H | 5 | |||
| (Good) | |
|
|
|
|
|
|
||
| E | |||||||||
| U | |||||||||
| R | |||||||||
| O | |||||||||
| P * | |||||||||
* P values for lamb are sometimes only reported as P with no number, ie. with no fat class sub division
NOTE: A traditionally cut lamb will offer the following saleable meat yields:
- Fat class 2 – 92.5%
- Fat class 4 – 88.8%
Unlike beef, lamb cuts tend to have a higher proportion of bone-in cuts making it difficult for yield figures to be accurate
Guidelines for conformation and fat class
The following guidelines are considered in understanding the parameters within which ‘good’ Scotch Beef should sit:
Visual reference is a good resource for understanding fat content- A minimum of O is widely adopted (to avoid toughness)
- Subcutaneous fat may help to limit cold shortening and so overly lean animals (<3) should be avoided
- Intramuscular fat may benefit flavour and juiciness but overly fat animals (5H) should be avoided
For Scotch Lamb, the important factor is driving the balance between ‘dry’ and ‘fatty’ meat, neither of which the consumer wants. By finishing Scotch Lambs to a minimum of fat class 2 will give an acceptable 4% or so fat in the meat.