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Carcass classification in the marketing of meat animals

Published online by Cambridge University Press:  21 November 2017

A J Kempster*
Affiliation:
Meat and Livestock Commission, PO Box 44, Queensway House, Bletchley, Milton Keynes, MK2 2EF.
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Extract

The principle of classification is that carcasses are described, using a common language which is understood by everyone trading in the market. The language relates to characteristics of commercial importance to traders but does not normally impute value, the essence being that the individual trader is able to identify the relative value of different classes for his particular business and specify price differentials (grade) accordingly. This encourages the production of carcasses more suited to market requirements.

Type
Classification and Grading of Meat Animals: Objectives and Future Prospects
Copyright
Copyright © The British Society of Animal Production 1987

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References

Kempster, A. J. 1986. J. agric. Sci., Camb. 106: 239 254.CrossRefGoogle Scholar
Kempster, A. J., Chadwick, J. P., Cue, R. I. and Grantley-smith, M. 1986b. Meat Science 16: 113126.Google Scholar
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Kempster, A. J., Cuthbertson, A. and Harrington, G. 1984. Beef carcass classification and grading -'Carcass Evaluation in Beef and Pork: Opportunities and Constraints’ Satellite Symposium EAAP, The Hague 1984.Google Scholar
Meat and livestock commission, 1986a. Pig Yearbook; MLC, Bletchley, Bucks.Google Scholar
Meat and livestock commission, 1986b. Beef Yearbook; MLC, Bletchley, Bucks.Google Scholar
Meat and livestock commission, 1986c. Sheep Yearbook; MLC, Bletchley, Bucks.Google Scholar