Carcase Classification - Lamb

Most abattoirs grade their carcases on the EUROP payment grid. The grid was introduced in the 1970's; the reason for its introduction was so that a uniform classifying system could be used throughout Europe, it also meant that producers could be rewarded for supplying lambs with the carcase classification that the market demanded. The carcase is assessed for conformation and fat; both are determined by a visual appraisal.

Conformation

The conformation class is determined by a visual appraisal of shape, taking into account carcase blockiness and fullness of the legs. No adjustment is made for the influence of fatness on the overall shape. There are five main classes: E,U,R,O,P (where E=excellent to P=poor)

Fatness

The fat class is determined by a visual appraisal of external fat development. There are five main classes ranging from 1 (very lean) to 5 (excessively fat). Classes 3 and 4 are sub-divided into L (leaner) and H (fatter).

Price differentials

In order to reward farmers for producing lambs that are demanded by the market, classification is linked to price and it generally provides the basis for the transaction between the farmer and abattoir. Typically abattoirs will state a base price for the day and bonuses or penalties will be applied depending on the carcase classification. It is therefore in the producer's interest to know the target areas within the classification grid which attract premium payments. In most cases the premium payments will be associated with classifications with the highest market demand.

(Hover cursor over table to see the differing classification specification)

Knowing your market

Differing markets prefer lambs with different carcase classification. In essence there are currently three main markets for lambs: (hover cursor over listed markets to see their favoured classification on the table)

• Supermarkets,
• Mediterranean and
• Traditional/ Catering Butcher.

In order to ensure the highest possible return it is vital for farmers to know which market they are producing their lambs for.

Selecting for the market

The ability to assess sheep both visually, but most importantly by handling, is an essential skill for a sheep producer. It provides vital feedback to monitor the progress of animals, spot ailments and adjust feed regimes. By combining handling with regular weighing and recording, producers can manage their stock in order to maximise their returns.

HCC are offering farmers an opportunity to improve their returns when marketing finished cattle and sheep through the Cattle and Sheep Selection for Slaughter Training Programme. These training events are free to all farmers in Wales and provide practical demonstrations and ‘hands on' experience at an abattoir, assessing live animals through to assessment of carcases, Click here to register if you are interested in attending this programme.