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PRODUCTS

Specifications and Grades

With the Red Meat Classification, buying meat is as simple as ABC. The system is especially designed to make the purchase of red meat as simple as possible for customers.

In the classification system, carcasses are described according to type and eating quality characteristics. The major qualities whereby beef. lamb, sheep and goat carcasses are described the age of animal and the fatness of the carcasses are described, while pork carcasses are mainly classified according to mass, conformation and fat thickness.

The age of animals is determined by the amount of permanent incisors, i.e. the more permanent incisors; the older the animal. The age of the animal is an indication of the tenderness of the meat, i.e the meat of the older animals is less tender than that of younger animals. That fatness classes vary from class zero ( on fat ) to class six ( exclusively over fat ).

The age of animals is determined by the amount of permanent incisors, i.e. the more permanent incisors; the older the animal. The age of the animal is an indication of the tenderness of the meat, i.e the meat of the older animals is less tender than that of younger animals. That fatness classes vary from class zero ( on fat ) to class six ( exclusively over fat ).

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The roller mark on a carcass includes the age class (AAA, ABAB, or CCC), the fatness class (000, 111, 222, 333, 444, 555, 666) and the abattoir identification to the consumer that the carcasses were slaughtered in an approved abattoir and has passed health inspection.