Classification

The classification of meat is done through a grading system that takes into consideration the age and fat quantity of every carcass of beef, lamb, sheep and goat. The meat of younger animals is most tender.


An animal's age is determined by the number of incisors (teeth) at a particular time. Young animals have fewer teeth than older ones. It is classified as follows:

 

A

Youngest animal

AB

Not so young

B

Older animal

C

Oldest

A numerical system is used to rate the fat quantity:
000 111 222 333 444 555 666.


0 indicates no fat, while 6 refers to a carcass with a high fat content.
By using these two references, BOMA clients can select their preferred cuts, e.g:

 

A1

Young with little fat

AB2

Not so young with medium fat

B1

Older with little fat

C5

Oldest with lots of fat

Visit www.samic.co.za to view the detailed classification system of the South African Meat Industry Company (SAMIC) or download a pdf document here.

 

Download SAMIC's meat cutting charts here.

 

Classification