John Myers
The fat class in beef describes how much the meat is covered with fat or mixed through. The determination of the fat class is part of the EU-wide uniform classification of beef. This includes, among other things, specifying the fleshiness and the type of beef.
The information plays an important role in the marketing of the animals for slaughter for farmers, butchers, and traders. However, the fat class can also provide interested consumers with information on meat quality. It is not indicated on the legally required label that provides information on the origin of the meat. However, consumers can ask the butcher or the meat counter about the fat class.
Beef is divided into five different fat classes:
- Fat class 1 (very low): The meat has little or no fat coverage.
- Fat class 2 (low): The beef has only a light covering of fat, the musculature is almost completely visible.
- Fat class 3 (medium): Apart from the leg and shoulder, the beef is almost completely covered with fat, and there are also slight traces of fat in the chest cavity.
- Fat class 4 (heavy): The fat deposits in the chest cavity are more obvious, and the entire musculature is covered with fat, except for parts of the thigh and shoulder.
- Fat class 5 (very high): The fat deposits in the chest cavity are very pronounced and the entire meat is completely covered with fat.
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