[P6te]

We have just received a Carcass Classification Report from the abattoir (first time we have used this one)  and wonder if anyone can explain some items to me.

1. What is the 'Hot weight' (53.0) vs. the 'Pay Weight' (51.9) vs. the 'Net weight' (50.9)?

2. What is REB? (1.1)

3. What is COND? (0.0)

4. What is D Coe? (-1.0)

5. What is PROBE? (17)

6. How do I interpret 'LEAN %' (53.87)

and finally

7. Cat (0)

Thanks

Pete

[Berkshire Boy]

Hi Pete the only one I know is probe which is the thickness of the fat. Will be interesting to hear what the others are.

[P6te]

Hi Pete the only one I know is probe which is the thickness of the fat. Will be interesting to hear what the others are.

Thanks BB

In the past with a different abattoir we didn't receive the this information, I'm assuming it was available if we had known to ask for it! I'd guessed probe was likely to be thickness of fat but will be interested to hear what the others are.  We were extremely pleased with the quality of the meat from these, before they went I was confident we'd got it just right.

It was 5 Saddleback x OSB that went this time (the ones that gave us the run around when we first got them!! - re http://www.accidentalsmallholder.net/forum/index.php?topic=28434.msg282067#msg282067)

Pete

[SallyintNorth]

I can shed some light on some of it...

Hot weight / pay weight / net weight will probably relate to weight at point of slaughter then after removing lights etc - but exactly what's in and what's out at each stage I don't know.

REB is 'rebate' - the amount they deduct from the hot weight to allow for cooling or wastage, not sure which.  Your Pay Weight looks to be the Hot Weight minus the Rebate.  I guess they take out some offal to get to the Net Weight - but with sheep, different abattoirs do this differently, so I'd ask the abattoir for the details.

COND is Condemned.

PROBE is back fat depth in mm.  17 is not bad for free range / trad breed. 

D Coe, Cat - no idea, sorry.  I don't know how to interpret 'LEAN %' (53.87) either, sorry.

[oaklandspigs]

This ais all part of the EC meat ecsheme - the following guide answers most of these
 
http://www.mlcsl.co.uk/pdf/PigCarcaseClassificationFINAL23Aug.pdf
 
 

[P6te]

Thank you Sally and Oaklands

I've just been doing a bit more research and found this:



So ... the Cat in my report (is an 'O' - not a zero) relates to the Lean meat percentage ... although the LEAN % of 53.87 does not tally with 'O' that equates to 40% or more but less than 45%

..... any ideas??

[Tamsaddle]

At our abattoir, Laverstoke in Hampshire, the net weight is the result of pay weight minus a fixed amount, almost aways -1.1, and listed as "Coefficient".  So pay weight 58.0, coefficient -1.1 = net weight 56.9.  Immediately above the net weight it says Tongue Out FFKD In, which means that flare fat and kidneys are still in, so I reckon that is what net weight is assumed to be, ie. the carcase minus tongue, flare fat and kidneys.   Obviously they can't actually weigh the carcase like that as the kidneys and flare fat are still attached.    When we collect our carcases, the weight shown on the ticket is the pay weight, and as we do our own butchering and weigh absolutely everything, including all the waste, bones, flare fat, kidneys etc., I would say pay weight is the more accurate weight for what you get back.
 
Don't have any additional information on the other things.    Interesting that you are getting a "lean" measurement as well as back fat thickness, which we get listed as "Grade".   Tamsaddle

[Tamsaddle]

I've also just realised that D Coe = 1.0 means your coefficient is 1.0, and presumably there are a range of coefficients that they use, with D being 1.0, and which tallies with the difference between your pay and net weight.   Tamsaddle

[Fowgill Farm]

Soryy but as they say WHoooooooooooooosh straight over my head way too much information
mandy

[P6te]

Thank you Tamsaddle,

I follow what you are saying. A couple of differences between abattoirs but essentially the same information.

The only bit I still can't get to tally is the LEAN %

When I have a bit more time I'll go through the Pig Carcass Classification document that Oaklands posted a link to in more detail.

Many thanks

Pete

[rispainfarm]

Soryy but as they say WHoooooooooooooosh straight over my head way too much information
mandy

lol same here mandy!