# Commission Implementing Regulation (EU) 2017/1184 of 20 April 2017 laying down rules for the application of 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, 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

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

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

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Source: https://www.legislation.gov.uk/eur/2017/1184/annex (the official version)
Page: https://openlegislation.uk/eu-regulation-2017-1184/annex
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.