# 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, Division III: Classification

Extent: E+W+S+N.I.

The carcasses shall be classified by successive assessment of:
1..Conformation, defined as follows:
Development of carcass profiles, in particular the essential parts (round, back, shoulder)
Conformation class
Description
S
Superior
All profiles extremely convex; exceptional muscle development (double muscled carcass type)
E
Excellent
All profiles convex to super-convex; exceptional muscle development
U
Very good
Profiles on the whole convex, very good muscle development
R
Good
Profiles on the whole straight; good muscle development
O
Fair
Profiles straight to concave; average muscle development
P
Poor
All profiles concave to very concave; poor muscle development
2..Fat cover, defined as follows:
Amount of fat on the outside of the carcass and in the thoracic cavity
Class of fat cover
Description
1
low
None up to low fat cover
2
slight
Slight fat cover, flesh visible almost everywhere
3
average
Flesh with the exception of the round and shoulder, almost everywhere covered with fat, slight deposits of fat in the thoracic cavity
4
high
Flesh covered with fat, but on the round and shoulder still partly visible, some distinctive fat deposits in the thoracic cavity
5
very high
Entire carcass covered with fat; heavy deposits in the thoracic cavity
The appropriate authority may subdivide each of the classes provided for in points 1 and 2 into a maximum of three subclasses.

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Source: https://www.legislation.gov.uk/eur/2013/1308/annex/IV/division/A/division/III (the official version)
Page: https://openlegislation.uk/eu-regulation-2013-1308/annex-IV/division-A/division-III
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.