ANNEX ISupplementary provisions
ANNEX I Additional provisions on the classes of conformation and fat cover of carcasses of beef referred to in Article 3(1) 1. CONFORMATION Development of carcass profiles, and in particular the essential parts (round, back, shoulder) Conformation class Additional provisions S Superior Round: very highly rounded double-muscled visibly separated seams Topside spreads very markedly over the symphysis (symphisis pelvis) Back: very wide and very thick, up to the shoulder Rump very rounded Shoulder: very highly rounded E Excellent Round: very rounded Topside spreads markedly over the symphysis (symphisis pelvis) Back: wide and very thick, up to the shoulder Rump very rounded Shoulder: very rounded U Very good Round: rounded Topside spreads over the symphysis (symphisis pelvis) Back: wide and thick, up to the shoulder Rump rounded Shoulder: rounded R Good Round: well-developed Topside and rump are slightly rounded Back: still thick but less wide at the shoulder Shoulder: fairly well-developed O Fair Round: average development to lacking development Back: average thickness to lacking thickness Rump: straight profile Shoulder: average development to almost flat P Poor Round: poorly developed Back: narrow with bones visible Shoulder: flat with bones visible 2. DEGREE OF FAT COVER Amount of fat on the outside of the carcass and in the thoracic cavity Class of fat cover Additional provisions 1 Low No fat within the thoracic cavity 2 Slight Within the thoracic cavity the muscle is clearly visible between the ribs 3 Average Within the thoracic cavity the muscle is still visible between the ribs 4 High The seams of fat on the round are prominent. Within the thoracic cavity the muscle between the ribs may be infiltrated with fat 5 Very high The round is almost completely covered with fat, so that the seams of fat are no longer clearly visible. Within the thoracic cavity the muscle between the ribs is infiltrated with fat