Annex Corrective factors for bovine animals aged eight months or more referred to in Article 5(1) as a percentage of the carcass weight to be added or subtracted

United Kingdom

Percentage	Decrease			Increase
Fat classes	1-2	3	4-5	1	2	3	4	5
Kidneys	– 0,4
Kidney fat	– 1,75	– 2,5	– 3,5
Pelvic fat	– 0,5
Liver	– 2,5
Thin skirt	– 0,4
Thick skirt	– 0,4
Tail	– 0,4
Spinal cord	– 0,05
Mammary fat	– 1,0
Testicles	– 0,3
Cod fat	– 0,5
Fat on inside of topside	– 0,3
Jugular vein and adjacent fat	– 0,3
Removal of external fat				0	0	+ 2	+ 3	+ 4
Removal of brisket fat to leave a covering of fat (the muscle tissue must not be exposed)				0	+ 0,2	+ 0,2	+ 0,3	+ 0,4
Removal of flank fat adjacent to the cod fat				0	+ 0,3	+ 0,4	+ 0,5	+ 0,6