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