Fat Content of the Meat Classification Chart.

When one look at fat content of animals, in this case beef, lamb / sheep and goat, it is all about the subcutaneous fat surrounding the carcass.

When you look at the fat content of the carcasses, you as the consumer will have an idea which category of fat will fit your family the best, to buy for them.

 

 

 

 

 

 

You can differentiate the different fat categories by way of buying with your eyes, to suit your family’s needs.

 

 

 

 

With the classification of fat content on beef, lamb/mutton and goat carcasses, there are 7 different fat codes – with each one represented by a definition.

Fat code 0 – means by definition that no subcutaneous fat on the specific carcass was visible.

Fat code 1 – means by definition that the subcutaneous fat spreading over the carcass, does not exceed more than 1mm average and per definition it means very lean.

Fat code 2 – means by definition that the subcutaneous fat spreading over the carcass, is between 1mm and 4mm average and per definition it means lean (the most popular but also most expensive carcass/meat cuts to buy, according to fat content)

Fat code 3 – means by definition that the subcutaneous fat spreading over the carcass, is between 5mm and 7 mm average and per definition it means medium and normally also popular and costly with regards to the carcass or meat/cuts.

Fat code 4 – means by definition that the subcutaneous fat spreading over the carcass, is between 7mm and 9mm average and per definition it means fat.

Fat code 5 – means by definition that the subcutaneous fat spreading over the carcass, is between 9mm and 11mm average and per definition it means over fat.

Fat code 6 – means by definition that the subcutaneous fat spreading over the carcass, more than 11mm average and per definition it means excessively over fat.

However, it still remains the consumer’s choice what all these options to buy what they like best.

The purpose of the Meat Classification System, regarding to the category fat content, is to ensure that the consumer have a wide range of choices between which is best for them to consume.

 

Source – SAMIC (South African Meat Industry Company)