1. Sheep carcass classification
Technical Assistance for Development of Strategy for Alignment with
Common Market Organization (CMO) Requirements
TR2014/AG/10-A1-01/001
This Project is co-financed by the European Union and the Republic of Turkey
Sheep carcass classification
Training on classification March 2018

2. Legal basis
Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007
Commission Regulation (EC) No 1249/2008 of 10 December laying down detailed rules on the implementation of the Community scales for the classification of beef, pig and sheep carcasses and the reporting of prices thereof

3. Regulation 1308-2013 – Annex IV Union scale for the classification of sheep carcasses
Categories:
A: carcasses of sheep under 12 months old, B: carcasses of other sheep.
Conformation and Fat cover:
SEUROP and 1,2,3,4,5 (exact description in Annex VII of Regulation )

4. Regulation 1308-2013 – Annex IV Union scale for the classification of sheep carcasses
Presentation:
Carcasses and half-carcasses shall be presented without the head (severed at the atlantooccipital joint), the feet (severed at the carpometacarpal or tarso-metatarsal joints), the tail (severed between the sixth and seventh caudal vertebrae), the udder, the genitalia, the liver and the pluck. Kidneys and kidney fat are included in the carcass. Member States are authorized to permit different presentations when the reference presentation is not used.
Identification of carcasses:
Classified carcasses and half-carcasses shall be identified by marking in accordance with the Union scale.

5. Legal basis (1)
Commission Regulation (EC) No 1249/2008 of 10 December 2008
detailed rules on the implementation of the Community scales for the classification of beef, pig and sheep carcasses and the reporting of prices thereof

6. COMMISSION REGULATION (EC) No 1249/2008 sheep (2)
Art. 30:
The classification and identification shall be carried out in the slaughterhouse itself.
Classification, identification and weighing of the carcasses shall be made not later than one hour after the animal has been stuck.
The identification of the carcasses or half-carcasses classified according to the SEUROP scale shall be carried out by means of a mark indicating the category and the class of conformation and fat cover. That marking shall be carried out by stamping, using an indelible and non-toxic ink following a method approved by the competent national authorities or labelling. Categories shall be designated as follows:
L: carcasses of sheep under 12 months old (lamb);
S: carcasses of other sheep.

7. COMMISSION REGULATION (EC) No 1249/2008 sheep (3)
Art 31: Member States shall ensure that classification is carried out by sufficiently qualified classifiers. Member States shall determine such persons by means of a procedure of agreement or by designating a body responsible for this purpose. Art. 38: Community inspection committee (explanation in presentation about beef classification)

8. Sheep – classification (1)
Classification-I/D-weighing within 1 hour of sticking
M/S ensure classification by qualified classifiers
Checks made by independent body agencies or competent authority

9. Sheep – classification (2)
Classification remains voluntary (unless MS decides to make it compulsory)
Compulsory sheep carcass classification:
Bulgaria, Croatia, Denmark, France, Finland, Sweden
Ireland (voluntary), Hungary (voluntary)

10. Sheep – classification (3)
Categories (Annex IV, Part C, point II – Reg. 1308/2013): A : carcasses of sheep under 12 months old, B : carcasses of other sheep or Categories (art.30, p.3 – Reg. 1249/2008): L: carcasses of sheep under 12 months old (lamb); S: carcasses of other sheep.

11. Sheep carcass classification scale
Carcass classification based on two factors:
Low
Very high
Fat cover
Superior
Excellent
Conformation
Poor

12. Conformation Classes S to P

13. Fat Classes 1 to 5

14. Classification scale for carcasses of lambs of less than 13 kg carcass weight
Three categories of weight and two qualities in each - assesed by meat colour and class of fat cover

15. Fat cover classes 1 to 4

16. Meat colour – clear pink, pink, other - on the flank at the rectus abdominis by reference to a standardised colour chart

17. Thank you for your attention. Any questions?

18. This publication has been produced with the financial assistance of the European Union
The contents of this publication is the sole responsibility of NIRAS IC Sp. z o.o. and can in no way be taken to reflect the views of the European Union