Classification
Beef Classification has three main purposes:
- the grade given to a carcase and its weight determines the estimated yield of meat and this is the basis for a flat rate paid to the farmer. The classification price is calculated within the main abattoirs, usually on the Friday prior to the following week's slaughter.
- accurate assessment of the yield and quality of meat from a carcase allows processors to maximise efficiency by having distinct work areas for the different classes and therefore reducing time and cost.
- price reporting to the European Union. Standardised prices according to classification enable comparisons to be made between the different countries.
At present classification is done by specially trained individuals by eye and monitored by the Scottish Government's Meat and Livestock Inspectors.
The Future of Classification
Legislation exists which allows classification to be carried out electronically. Work is presently underway to begin evaluating Visual Imaging Analysis (VIA) technology, with a view to the introduction of automated carcase grading into the UK. From the classification the carcase is given, the new VIA system would be able to estimate its probable yield. This would have the advantage that the carcases could be channeled into the markets where they would receive the best return. This move is encouraged by the European Commission as it should improve constistency and price transparency in carcase classification.
<<Top of page