The Classification of meat is a system whereby the carcass is classed according to age, fat, and conformation.

The age of the animal is classed as A (animal with 0 permanent teeth), AB (animal with 1 – 2 permanent teeth), B (animal with 3-6 permanent teeth and C (animal with 7- 8 permanent teeth.

It is generally accepted that a younger animal produces more tender meat and that an older animal produces more flavourful meat.

The fatness of the carcass is classed as 0 to 6, where 0 means no fat and 6 means excessively overfat.

Conformation of the carcass is classed as 1 – 5 and is an indication of the meat yield, where 1 is a flat carcass with not low meat yield and 5 is a well-rounded muscular carcass with high meat yield.

The important information in terms of meat consumption is the age and fatness class of the carcass.

Download the Classification and Marking System Document here.