Pig 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.
While AHDB seeks to ensure that the information contained on this webpage is accurate at the time of publication, no warranty is given in respect of the information and data provided. You are responsible for how you use the information. To the maximum extent permitted by law, AHDB accepts no liability for loss, damage or injury howsoever caused or suffered (including that caused by negligence) directly or indirectly in relation to the information or data provided in this publication.