ANNEX IAdditional provisions on the classes of conformation and fat cover of carcasses of beef referred to in Article 3(1)

1.CONFORMATION

Development of carcass profiles, and in particular the essential parts (round, back, shoulder)

Conformation class

Additional provisions

S

Superior

Round: very highly rounded double-muscled visibly separated seams

Topside spreads very markedly over the symphysis (symphisis pelvis)

Back: very wide and very thick, up to the shoulder

Rump very rounded

Shoulder: very highly rounded

E

Excellent

Round: very rounded

Topside spreads markedly over the symphysis (symphisis pelvis)

Back: wide and very thick, up to the shoulder

Rump very rounded

Shoulder: very rounded

U

Very good

Round: rounded

Topside spreads over the symphysis (symphisis pelvis)

Back: wide and thick, up to the shoulder

Rump rounded

Shoulder: rounded

R

Good

Round: well-developed

Topside and rump are slightly rounded

Back: still thick but less wide at the shoulder

Shoulder: fairly well-developed

O

Fair

Round: average development to lacking development

Back: average thickness to lacking thickness

Rump: straight profile

Shoulder: average development to almost flat

P

Poor

Round: poorly developed

Back: narrow with bones visible

Shoulder: flat with bones visible

2.DEGREE OF FAT COVER

Amount of fat on the outside of the carcass and in the thoracic cavity

Class of fat cover

Additional provisions

1

Low

No fat within the thoracic cavity

2

Slight

Within the thoracic cavity the muscle is clearly visible between the ribs

3

Average

Within the thoracic cavity the muscle is still visible between the ribs

4

High

The seams of fat on the round are prominent. Within the thoracic cavity the muscle between the ribs may be infiltrated with fat

5

Very high

The round is almost completely covered with fat, so that the seams of fat are no longer clearly visible. Within the thoracic cavity the muscle between the ribs is infiltrated with fat