• Cattle carcass
• Pig carcass

Source : KAPE_eKAPEpia

The degree of beef is divided into the meat quality grade and carcass yield grade. The meat quality grade includes grades 1++.1+, 1, 2 and 3 depending on the marbling score, meat color, texture and aging and it becomes the criteria for consumers. The carcass yield grade includes grades A, B and C by integrating carcass weight, thickness of back fat and sirloin surface area.

Cattle carcass grade mark

Unit : kg, (%)

Carcass yield grade rating

Divide into 3 grades (A, B, C) as below according to the yield index calculated by measuring back fat thickness, sirloin surface area and carcass weight.

Determine carcass yield index (cut to the nearest thousandth)

Determine carcass yield index (cut to the nearest thousandth)
Yield index=68.184-[0.625Xback fat thickness(mm)] + [0.130xsirloin surface area (cm2)]-[0.024xcarcass weight(kg)]

Rating part

The cut surface of the sirloin side after cutting between the last backbone (thoracic vertebrae) of left half carcass and the first waist bone (lumbar) after slaughtering cattle

Back fat thickness

Measure the back fat by mm on the point 2/3 inside toward the stomach along the right side of the sirloin cut surface in the rating part (if the back fat thickness is 1mm or less, limit the thickness to 1mm)

Sirloin surface area

Measure the sirloin surface area by cm2 by using area ruler having the horizontal length and vertical length marked by cm

Carcass weight

Weight of one carcass submitted after the slaughterhouse manager measured ☞ If the fatting status of carcass is seriously bad, lower one grade from the calculated grade and if the fatting status of the carcass is very good, raise one grade from the calculated grade

Meat quality grade rating

Classified into 5 grades (1++, 1+, 1, 2, 3) depending on marbling, meat color, fat color, texture and aging

Marbling score criteria

- Fat distribution in sirloin

Meat color

- Meat color of cut surface of sirloin* Normal : No2 ~ No6

Texture

- Water containing and elasticity of sirloin cut surface in the rating part

Aging

- Ossification degree of cartilage in the processus spinosus vertebrarum of left half carcass

Offgrade (grade D)

In the following cases, the cattle is offgrade regardless of carcass yield grade and meat quality grade.

• 1. In case of No. 8 and 9 of aging criteria, the carcass is old waste cattle carcass with very bad fatting status or the cattle does not belong to No. 8 and 9 of aging criteria but the fatting status is bad and thus the meat quality of the carcass is considered seriously bad.
• 2. Carcass having bad bleeding or having the outer side contaminated and thus considered to have significantly low meat quality
• 3. Carcass considered to have significant partial disposal
• 4. Small carcass less than 150kg having bad fatting status
• 5. Carcass slaughtered on the day which the si and do governor determines that it is not available to apply cooled carcass rating method due to flood damage, fire, blackout, etc.