# Commission Delegated Regulation (EU) 2017/1182 of 20 April 2017 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards the Union scales for the classification of beef, pig and sheep carcasses and as regards the reporting of market prices of certain categories of carcasses and live animals, Division 2: DEGREE OF FAT COVER

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

Amount of fat on the external and of the internal parts of the carcass.
The additional provisions for the abdominal cavity do not apply for the purposes of Annex III.
Class of fat cover
Additional provisions
1.
Low
External
Traces of or no fat visible
Internal
Abdominal
Traces of or no fat visible on kidneys
Thoracic
Traces of or no fat visible between ribs
2.
Slight
External
A slight layer of fat covers part of the carcass but may be less evident on the limbs
Internal
Abdominal
Traces of fat or slight layer of fat envelops part of the kidneys
Thoracic
Muscle clearly visible between ribs
3.
Average
External
A light layer of fat covering most or all of the carcass. Slightly thickened fat zones of the base of the tail
Internal
Abdominal
Light layer of fat envelops part or all of the kidneys
Thoracic
Muscle still visible between ribs
4.
High
External
A thick layer of fat covering most of all of the carcass but may be thinner on limbs and thickening on shoulders
Internal
Abdominal
Kidney is enveloped in fat
Thoracic
Muscle between ribs may be infiltrated with fat. Fat deposits may be visible on the ribs
5.
Very high
External
Very thick fat cover
Patches of fat sometimes visible
Internal
Abdominal
Kidneys enveloped in thick layer of fat
Thoracic
Muscle between ribs infiltrated with fat. Fat deposits visible on ribs.

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Source: https://www.legislation.gov.uk/eur/2017/1182/annex/II/division/2 (the official version)
Page: https://openlegislation.uk/eu-regulation-2017-1182/annex-II/division-2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.