How to use the tool

Virtual Beef

Beef introduction

Weight and visual appraisal are general guides to an animal’s readiness for market, but to ensure accurate selection, handling the live animal is essential.

Use the below pages to see how real and virtual animals look at different points in the classification grid to aid in cattle selection.

Carcase classification grid

Carcase assessment addresses conformation and fat.

Fat cover is scored on a 1-5 scale with 1 being the leanest and 5 being the fattest. Conformation is assessed from E to P, with E being the most shapely and P being of poor shape. Combining scores for conformation and fat determines the markets which cattle suit best. The most common type of steer beef carcase would have a conformation class of R and a fat class of 4L, R4L.

Aim for most animals to fall within the green shaded area, where there is greatest demand and highest prices.

Understanding cattle and carcases

The current grading system for carcases in the UK and Europe uses the EUROP classification for conformation and a numeric assessment for fatness (classes 1–5). Combining scores for conformation and fat determines the market most suited for each type of carcase.

Conformation is determined by a visual appraisal of shape, taking into account carcase profile and fullness of legs. No adjustment is made for the influence of fat on overall shape.

Fat is determined by visual assessment of external fat cover. There are five main classes. Classes 3 and 4 are subdivided into L (leaner) and H (fatter)

Handling points

Handling points give the best indication of level of finish and fat class.

To assess conformation, feel the animal at the round or hindquarter, loin and shoulder.

To assess fat level, feel the animal at the pin bones and either side of the tailhead, loin and ribs.

Assessment points

Use the sliding scale to see how fat and classification changes the assessment of the lamb.

Assessing conformation

To gauge an animal’s conformation take into account the depth and thickness of the round, fullness of the loin, and thickness of the flesh over the shoulder. Remember, carcase classification is an assessment of three areas: round, loin and shoulder. When the three parts differ, the classification for two of the three is applied.

Assessing fatness

Whenever possible, handle animals over the loin on the left side as seen from behind. Kidney fat, under the tips of the transverse processes, on the right hand side can be misleading in assessing fat cover. Use just the tips of fingers, to feel fat depth over the underlying muscle and bone at each of the handling points. As animals get fatter, the ends of the transverse processes (bones) over the loin and pin bones, as well as the shoulder blade ridge, become more rounded. The hollows between the ribs and shoulders fill up completely at the highest fat levels. Hide thickness varies with breed. Consider this when assessing fatness, particularly over the tailhead, loin and ribs.

Virtual beast

Use the tool below to see how fat and classification changes the assessment of the cattle.

Fat and conformation comparisons

Carcase comparisons

U+2

Conformation - Wide and thick back from a rounded shoulder to round hindquarter.

Fat - Skin is tight on the tail head, and the area around the root of the tail and over the pin bones is fairly firm. The ends of the transverse processes are prominent, and individual bones are felt as deep corrugations. The ribs are prominent, visible, and also felt as deep corrugations.

R4L

Conformation - Well-developed round and shoulder with thick back.

Fat - Thin layer of fat felt when skin on either side of tail head is pinched between fingers. Ends of transverse processes slightly rounded by fat. Thin layer of fat is felt over ribs with light pressure.

O+5H

Conformation - Average round. Slightly lacking thickness on a marginally flat back.

Fat - The tail head looks puffy and feels spongy. A thick, and sometimes, patchy layer of fat can be felt over the bones. Heavy in the brisket. The individual transverse processes cannot be felt. The rib cage is smooth to the touch, with a tendency to patchiness, and individual ribs cannot be felt.

Weight issues

Many abattoirs now require smaller and lighter carcases, driven mainly by changes in consumer preferences. The average number of people per household is decreasing and the requirement for meals that take less time to cook is increasing, therefore consumers are showing a preference towards smaller cuts.

Retailers also require carcases to be a particular size and weight for portion control so that cuts can be packaged and displayed consistently. The images show 8oz steaks taken from carcases 390kg, 350kg and 290kg. They would take different times to cook and be difficult to fit in packs.

Carcase cuts

Use the drop down menu, or click and move the carcase to view beef cuts.

Virtual Lamb

Lamb introduction

Weight and visual appraisal are general guides to an animal’s readiness for market, but to ensure accurate selection, handling the live animal is essential.

Use the below pages to see how real and virtual animals look at different points in the classification grid to aid in lamb selection.

Carcase classification grid

Carcase assessment addresses conformation and fat.

Fat cover is scored on a 1-5 scale with 1 being the leanest and 5 being the fattest. Conformation is assessed from S to P, with S being the most shapely and P being of poor shape. Combining scores for conformation and fat determines the markets which lambs suit best, eg R3L.

Aim for most animals to fall within the green shaded area, where there is greatest demand and highest prices.

Understanding carcases

Conformation is determined by a visual appraisal of shape, taking into account carcase profile and fullness of legs. No adjustment is made for the influence of fat on overall shape.

Fat is determined by visual assessment of external fat cover. There are five main classes. Classes 3 and 4 are subdivided into L (leaner) and H (fatter)

Handling points

Handling points give the best indication of level of finish and fat class.

To assess conformation, feel the animal at the shoulder and loin.

To assess fat level, feel the animal at the dock, loin, rib and breast.

Virtual lamb

Use the tool below to see how fat and classification changes the assessment of the lamb.

Assessment points

Use the sliding scale to see how fat and classification changes the assessment of the lamb.

Assessing Fat

Dock

1. Individual bones very easy to detect

2. Individual bones easy to detect with light pressure

3. Moderate pressure to detect individual bones

4. Firm pressure to detect individual bones

5. Individual bones cannot be detected

Loin

1. Very easy to feel between processes which are very prominent

2. Prominent spinous and transverse processes felt easily

3. Tips of processes rounded. Individual bones felt as corrugations with light pressure

4. Spinous processes felt with moderate pressure; transverse processes felt with firm pressure

5. Individual processes cannot be felt

Rib

1. Individual ribs feel very bare, prominent and easy to detect

2. Individual ribs show slight cover but still easy to detect

3. Individual ribs have softer feel, with fat cover becoming more evident in between and over ribs, which are now less easy to detect

4. Individual ribs are only detectable with firm pressure

5. Individual ribs are undetectable, soft, rolling, spongy feel

Assessing Conformation

E Spinous processes undetectable, flesh creating a very convex profile, very broad shoulder area

U Spinous processes just detectable, flesh beginning to create a convex profile

R Spinous processes less prominent with flesh creating a straight profile under the hand

O Spinous processes still prominent, less concave with some evidence of flesh beginning to fill the hand

P Very prominent spinous processes evident, very concave profile to the centre of the hand

Fat and conformation comparisons

Carcase comparisons

Conformation - Profiles straight to concave; average muscle development.

Fat - None up to very low fat cover.

R3L

Conformation - Profiles generally straight; good muscle development.

Fat - Flesh, with the exception of the leg and shoulder, almost entirely covered with a thin fat cover; slight deposits in the thoracic cavity.

R4H

Conformation - Profiles generally straight; good muscle development.

Fat - Flesh, with the exception of the leg and shoulder, almost entirely covered with thickening fat cover; increasing deposits in the thoracic cavity.

Carcase cuts

Use the drop down menu, or click and move the carcase to view lamb cuts.