Carcass Classification / 2008

01 January 2008 → 31 December 2008
Research disciplines
  • Agricultural and food sciences
    • Agricultural animal production
    • Veterinary medicine
carcass classification
Project description

Some abattoirs are required carcasses of slaughtered cattle at least 8 months old to classify according to a scale set by the European Union. Authorized classifiers carry out the classification. The slaughterhouse to the supplier of the cattle slaughtered provide any information on the classification and weighting. The producer of the slaughtered cattle can get all the information from cattle slaughtered through the association website IVB. The Department of Agriculture and Fisheries monitors the implementation of legislation and is advised by the association Interprofessional Association for the Belgian Meat (IVB) and cell Guidance Carcass Classification (CBKC) at Ghent University. The classification and weighting of beef carcasses in Flanders is governed by the decision of the Flemish Government of April 26, 2013 establishing and organizing the classification of carcases and pig carcasses. - See more at: