John Myers
The fleshiness of beef describes the muscularity of the slaughtered animal. Determining meatiness is part of the EU-wide uniform classification of beef. This includes, among other things, specifying the fat class and the type of beef.
The information on meatiness of beef provides information on the degree of fattening, the meat-to-bone ratio, and the proportions of the individual pieces of meat to one another. It is particularly important when marketing the animals to farmers, butchers, and traders, but it can also provide consumers with information about the quality of the meat. The fleshiness is not specified on the legally prescribed label on the origin of the meat but can be requested from the butcher or at the meat counter.
In Germany, a distinction is made between five different classes of meatiness:
- E (Excellent): Exceptional muscularity.
- U (very good): very good muscularity
- R (good): good muscularity
- O (medium): average muscularity
- P (low): low muscle mass
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