Beef up on how beef is classified
Here are some easy-to-remember guidelines for buying top quality South African Beef.
To ensure that you are not disappointed in the quality of your beef, only buy classified South Africa beef cuts.
Choosing the best quality beef cuts can be confusing, especially if you are not aware of the standard South African classifications used.
What is meat classification?
Meat classification is a mark of quality that shows the money value between different qualities of meat. South African Beef is classified according to age, fat cover and carcass composition and roller marked according to the classification of each carcass. Both grade and fat, along with abattoirs’ registered identity number, are stamped onto all carcasses with food grade approved ink.
In easy terms this means that abattoirs are buying animals from producers paying them according to the description of the Meat Classification system. Wholesalers and retailers in their turn buy carcasses from abattoirs, also paying them in accordance with the Meat Classification System.
The Meat Classification System is designed for farmers, abattoir owners, wholesalers and retailers. These classifications do not appear on retail packaging.
Age classification in South Africa
AAA – Purple
This code means that the colour of the roller mark on the carcass is PURPLE and means that the meat is from a young animal and is the most tender meat.
ABA – Green
The code means that the colour of the roller mark on the carcass is GREEN and means that the meat is from a young animal in transition to an adult animal and the meat is reasonably tender.
BBB – Brown
This code means that the colour of the roller mark on the carcass is BROWN and means that the meat is from an adult animal and is less tender but with plenty of flavour.
CCC – Red
This code means that the colour of the roller mark on the carcass is RED and means that the meat is from an adult animal and is the least tender but perfect for stews.
Fat classes are indicated in the following manner:
- 000 – No visible fat on the carcass
• 111 – A very lean carcass
• 222 – A lean carcass
• 333 – A medium fat carcass
• 444 – A fat carcass
• 555 – An over-fat carcass
• 666 – An excessively fat carcass
