Carcase classification

Pig carcase classification is based upon measurements of cold carcase weight and probed P2 fat depths are used to estimate lean meat percentage.  An EU grade can be allocated to a carcase by using the lean meat percentage figure.

Pig carcase classification data shown is from the AHDB GB pig sample.

Please note the GB sample contains small quantities of pigs of other EU grades, but further breakdown isn’t available as the data isn’t statistically robust.

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