Most abattoirs grade their carcasses 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.
| (p/kg) | 1 | 2 | 3L | 3H | 4L | 4H | 5 |
|---|---|---|---|---|---|---|---|
| E | Excellent
Very Lean |
Excellent
Lean |
Excellent
Optimum |
Excellent
Slightly Over |
Excellent
Fat |
Excellent
Very Fat |
Excellent
Excessive Fat |
| U | Very Good
Very Lean |
Very Good
Lean |
Very Good
Optimum |
Very Good
Slightly Over |
Very Good
Fat |
Very Good
Very Fat |
Very Good
Excessive Fat |
| R | Good
Very Lean |
Good
Lean |
Good
Optimum |
Good
Slightly Over |
Good
Fat |
Good
Fat |
Good
Excessive Fat |
| O | Fair
Very Lean |
Fair
Lean |
Fair
Optimum |
Fair
Slightly Over |
Fair
Fat |
Fair
Very Fat |
Fair
Excessive Fat |
| P | Poor
Very Lean |
Poor
Lean |
Poor
Optimum |
Poor
Slightly Over |
Poor
Fat |
Poor
Very Fat |
Poor
Excessive Fat |