CARCASE
AUTHENTICATION
SERVICE
Beef Carcase Classification for the Meat Industry
The benefits of the MLC’s Independent Service
MLC staff have been classifying beef carcases throughout GB since the early 1970’s.The
carcase information provided by the MLC’s service is widely used as the basis for trading
between producers and slaughterers.
The MLC’s service was updated to incorporate the statutory requirements of the Mandatory
EC Beef Carcase Classification Regulations which came into effect in GB on 1 January 1992.
What does the MLC service offer?
|
The service offers the industry technically trained staff to establish independently all of
the important carcase criteria as the basis for the transaction between buyer and seller.
The MLC service includes:
|
Identification |
Individual ear tags recorded for supplier reference, providing a
vital link in the chain of traceability |
|
Category |
The carcase category (Sex) ie; Steer, Heifer, Cow,Young Bull,
Mature Bull |
|
Age |
(Optional) |
|
Dressing
Specification |
Monitoring of dressing specifications; these are recorded for supplier reference (see pages 4, 5 and 6) |
|
Carcase
Weighing |
Individual carcase weights (see appendix 3 for hot weight
rebates) |
|
Conformation |
(See opposite page) |
|
Fatness |
(See opposite page) | | |
|
Conformation |
An assessment of the overall shape of the carcase referenced to
the EUROP scale. |
Conformation is divided into five main classes: E,U,R,O and P; classes U,O and P are
sub-divided into upper (+) and lower (-) bands. Conformation class E describes carcases of
outstanding shape, particularly of the type produced by double-muscled cattle, but these
represent only a small proportion of the national kill. Class P describes poorly muscled
carcases of inferior shape, usually produced by cattle of extreme dairy breeds and cows.
E – Excellent |
U – Very good |
R – Good |
O – Fair |
P – Poor |
|
Fatness |
An assessment in five classes from 1 (very lean) to 5 (very fat), with
classes 4 and 5 being subdivided into leaner (L) and fatter (H) bands. |
1 – Low |
2 – Slight |
3 – Average |
4 – High |
5 – Very high |
|
The Classification Grid
When a carcase is described in classification
terms, the conformation class is always given
first. For example, the most common type of
steer beef carcase would have a conformation
class of R and a fat class of 4L.This would be
recorded as R4L, and its position is shown in
the grid.
Photographs reproduced by kind permission of the
European Commission
(ref: CM 84-94-711-EN-D). |
 |
Dressing Specifications
By industry agreement abattoirs may choose from four recognised dressing specifications;
- The MLC Standard Conditions Specification (see Appendix 1)
- The New National Specification
- The Old EC Specification
- The New EC Specification
Note - The term “Company Specification” identifies carcases which have not been dressed
to a recognised specification.
The dressing specification adopted is confirmed on each MLC classification document (see
appendix 3)
The table below illustrates the parts of the carcase which are subject to trim depending on
the specification used.
|
Cod/
Udder |
|
Crown
Fat |
|
Thin
Skirt |
|
Jugular
Vein and
Adjacent
Fat |
|
Pizzle
Sheath |
|
Bed
Fat |
|
Brisket
Fat to
1cm max |
1. MLC Standard Conditions
(see appendix 1) |
ON |
|
ON |
|
ON |
|
OFF |
|
ON |
|
ON |
|
ON |
|
2. New National Specification |
ON |
|
OFF |
|
OFF |
|
OFF |
|
ON |
|
ON |
|
ON |
|
3. Old EC Specification |
OF |
|
OFF |
|
OFF |
|
OFF |
|
ON |
|
ON |
|
ON |
|
4. New EC Specification |
OFF |
|
OFF |
|
OFF |
|
OFF |
|
OFF |
|
OFF |
|
OFF |
As a guide, MLC trials indicate that on average, carcase weight reduces by 1% between each
of the specifications, using the MLC Standard Conditions Specification as the reference.
Side of beef dressed to:
MLC Standard conditions (ex kidney knob, channel fat: KKCF)
| Appendix 1 - MLC Standard Conditions Dressing Specification |
The following parts shall be removed from the carcase before weighing:
|
(a) |
Head, including tongue. The head will be removed by a cut at right angles to the line of the back, between
the skull and the spinal column, thereby leaving the entire spinal column on the carcase. The ears will be
naturally attached to the carcase until inspected by the person responsible for weighing, but may then be
removed from the carcase before weighing. Where the ears are left attached at the time of weighing, a
deduction of 1kg will be made (ie 0.5kg for each ear). |
| (b) |
The hind feet will be removed at the hock joint between the tarsal and metatarsal (hind cannon) bones,
or not more than 25mm (1 inch) from the joint towards the hoof, and the forefeet removed at knee joint
between the carpal and metacarpal (fore cannon) bones. |
| (c) |
Hide. |
| (d) |
The tail will be removed at the junction between the fifth sacral vertebra and the first tail (coccygeal)
vertebra. Where it is trade practice to leave the tail on the carcase, the carcase weight will be reduced by
1kg. (Note: there are five sacral vertebrae which are fused in cattle and the first tail vertebra articulates with
the last sacral vertebra). (5/86) |
| (e) |
Alimentary canal (ie stomachs and enclosing caul fat, guts and gut fat). |
| (f) |
Genito-urinary organs (excluding kidneys). In cows the mammary tissue will be removed. |
| (g) |
Spleen, liver, pancreas. |
| (h) |
Pillar of diaphragm (ie thick skirt). Where it is trade practice to leave the pillar of the diaphragm on the
carcase, the carcase weight will be reduced by 1kg. |
| (i) |
Diaphragm (ie thin or rib skirt) trimmed to leave a margin of 12mm (0.5 inch) of membrane attached to the
diaphragm intact. |
| (j) |
Lungs, trachea, oesophagus, larynx (ie lights) and heart, and the thoracic fat which is loosely attached along the
length of the breast bone. |
| (k) |
Thymus glands (ie heart bread and neck bread). |
| (l) |
Major blood vessels and clotted blood in the neck, but without undue trimming or cutting the neck muscles
(severed in removing the head, oesophagus and trachea) and associated fat. |
| (m) |
The large blood vessel attached to the vertebrae. |
| (n) |
Spinal cord. |
The removal of kidneys, kidney knobs and channel fats (KKCF) is optional.
| Appendix 2 - Hot weight rebate table |
Carcases are “Hot” if weighed within one hour of slaughter.When carcases are weighed “Hot”, the “Cold” weight
is ascertained using the following rebate table.
Rebate per side, (whether weighed inc or excl KKCF)
|
kg |
kg |
| Up to 125.0 |
2.0 |
| 125.5 - 150.0 |
2.5 |
| 150.5 - 200.0 |
3.0 |
| 200.5 and over |
3.5 |
| Appendix 3 - Authenticated Classification Documents |
Manual record
Computerised data capture record
A copy of the MLC carcase classification document is made available for passing directly back
to the producer, so insist on receiving this important document whether selling direct to
abattoirs, through marketing groups or the electronic auction companies.
ENSURE YOUR CARCASES ARE
HANDLED BY THE MLC’s BEEF CARCASE
AUTHENTICATION SERVICE 
CARCASE
AUTHENTICATION
SERVICE
MEAT AND LIVESTOCK COMMISSION
PO Box 44,Winterhill House
Snowdon Drive
Milton Keynes MK6 1AX
Tel: 01908 844132, Fax: 01908 844228 |
