NEWS
NEW CARCASS DRESSING SPECIFICATION FOR CATTLE
The Rural Payments Agency and Scottish Government have taken the opportunity to reduce the number of permitted dressing specifications down to three and to simplify the names. These are:
MLC Standard Condition is now Standard Specification
Old EC Specification is now EC Reference Specification
New EC Specification is now UK Specification
New National Specification is now Discontinued
Company Specification is now Discontinued
Company specification has not been in use for a couple of years and very few plants use the New National Specification so this should have very little impact.
New EC Specification is almost universally used in the Scottish beef plants so producers will see this change to UK Specification over the coming months.
Adjustments will be needed in procedures and software and so plants have a period of grace until the end of 2008 before they must all abide by the three renamed specifications.
The following summarises the differences between the three specifications that will be in use from now on:
Standard Specification:
Cod / Udder Fat: ON
Crown Fat: ON
Bed Fat: ON
Brisket Fat: ON
Thin Skirt: ON
EC Reference Specification:
Cod / Udder Fat: OFF
Crown Fat: OFF
Bed Fat: ON
Brisket Fat: ON
Thin Skirt: OFF
UK Specification:
Cod / Udder Fat: OFF
Crown Fat: OFF
Bed Fat: OFF
Brisket Fat: OFF
Thin Skirt: OFF
Under the UK Specification, brisket trimming is allowed but the underlying meat must not be exposed. However, common sense will be used in the enforcement of this measure because it is accepted that the trimming fat at full commercial line speeds is an imprecise science.
One minor change for all specifications is that removal of the pizzle sheath and trimming of the surrounding flank edge will no longer be permitted before classification. The Rural Payments Agency is currently producing a booklet that will provide photographic guidance for all interested parties.
If anyone has questions about the changes to beef carcase dressing specifications, please contact Andy McGowan on 0131 472 4116.




