Factory grading system

sobs

Can someone here explain the factory beef grades to me? eg. what is the difference between r3 o3 u3 etc. What do the letters and numbers mean?
Cheers

Furze

See pages 58 & 59 of the following report.

http://www.agriculture.ie/publicat/publications2005/Exp_Rev_Beef_Class_Sch.pdf

dan1988iel

I think the cattle are graded in in accordance with the letters E-U-R-O-P, in this case an "E" grade would be the most favourable outcome for the farmer. I think the numbers are to do with the fat content, i'm not 100% though.

MfMan

Yes, gradings are worked on ratio of lean meat and muscle to fat; therefore having a grade E animal at slaughter would be most suitable, U next best etc. (Never had an E meself, only best of Belgian Blue bulls seem to achieve that grade). Continental type cattle are more likely to grade better at slaughter than native breeds which is why Charolais and Limousin are more expensive to buy ringside than comparable animals of Hx and Shorthorn breed etc.

sobs

Thanks for that. It all makes sense to me now!:)