EVALUATION OF BOVINE CARCASSES THROUGH THE INTERNATIONAL SYSTEM OF EUROP

Meat and overall the half-carcasses of bovine animals, made in Italy, is ceded even more to the EU Member States or exported in non-European countries.
It is a delicate product so it is very closely monitored during every steps of the process with a strong regulation.

In order to have a correct evaluation of meat and bovine carcasses, we have to consider the various elements that give the product the characteristics:

1. Determine the age

You can determine precisely at any time the age of the bovine through the access to computerised bovine database ;

2. Subdivide the cattle between cows,oxen, bulls

GROUP A
- Below 2 years for the carcasses of young male animals, grown and not castrated;

GROUP B
- Above 2 years for the carcasses of other male animals, grow and not castrated;

GROUP C
- This group includes “the ox” / “steer”, because they are carcasses of male animals, grown and castrated;

GROUP D
- This group includes “the cow”, because it is a carcass of female animal, grown and already kidded;

GROUP E
- This group includes “the heifer”, that is to say carcasses of female animals, grown;

3. Evaluate the muscles of bovine carcasses

GROUP WITH MUSCLES E (excellent)
- Description: profiles convex and super-convex, there is an extraordinary presence and an abundance of muscle tissue, bigger muscles;
- Details: bigger thigh,the back is wide and very curved hip to the shoulder, the shoulder is excellently developed, frailty of the muscle over the pelvic symphysis, the hip seems accentuated

GROUP WITH MUSCLES U (really good)
- Description: profiles convex and optimal abundance of muscle tissue;
- Details: bigger thigh, the back is wide and curved hip to the shoulder,the shoulder is discreetly developed, frailty of the muscle over the pelvic symphysis, developed hip;

GROUP WITH MUSCLES R (good)
- Description: straight profiles with a discrete abundance of muscle tissue;
- Details: bigger thigh, the back is however moderately curved in the shoulder area, again a shoulder with a discrete degree of development, frailty of the muscle,slightly developed hip;
GROUP WITH MUSCLES O (average)
- Description: profiles straight-concave, with an average abundance of muscle tissue;
- Details: thigh developed on average, back developed on average, shoulder developed up to flat on average, hip almost straight;

GROUP WITH MUSCLES P (mediocre)
- Description: profiles concave – very concave, con a rather low abundance of muscles;
- Details: thigh scarcely developed, rather hold back and flat shoulder with bones that come out;

3. Evaluate the fat tissue in the bovine carcasses

CLASS OF FAT TISSUE 1 (very little)
Description: Very Little or no covering of fat tissue;
Details: There is no adipose in the chest cavity;

CLASS OF FAT TISSUE 2 (little)
Description: Even if the musculature is strong and visible, there is a presence of a slight covering of fat;
Details: The musculature is clearly visible between the ribs into the chest cavity;

CLASS OF FAT TISSUE 3 (average)
Description: Musculature is almost entirely covered by fat with the exception of thigh and shoulder; presence of adipose tissue in the chest cavity;
Details: the musculature is still visible between the ribs in the chest cavity

CLASS OF FAT TISSUE 4 (strong)
Description: Musculature covered by adipose tissue, the musculature is visible in part in some part of the thigh and the shoulder; in the chest cavity there is adipose in different points;
Details: The musculature is marked of fat between the ribs in the chest cavity ; some zones of fat emerge on the thigh;

CLASS OF FAT TISSUE 5 (very strong)
Description: Musculature and carcass are entirely covered by fats, adipose is spread and developed also in the chest cavity;
Details: Because of the presence of fat in the thigh, it is not possible to recognize the different zones of fat; between the ribs in the chest cavity, the musculature is marked of fat ;

TO HAVE MORE INFORMATION ABOUT Meat , Bovine Carcasses and Half-carcasses and EXPORT in EU and non – EU Countries visit the page of OPPORTUNITY FOOD AND BEVERAGE or WRITE A QUESTION IN THE SECTION THE EXPERT’S ANSWER OR CONTACT US VIA E-MAIL TO THE LINK HEREUNDER