Cow Beef Guide
A guide to different classifications and qualities of cow beef
Cow from the dairy herd
Cow from the suckler herd
Introduction
What are cows?
What are suckler cows?
Cows are female cattle that have produced a calf. Cows are
generally referred to as either dairy cows or suckler cows.
• Suckler cows are typically beef breeds or cross breeds which
produce calves for meat production. They generally produce a
carcase with a better shape or conformation than a dairy cow
(conformation class R/O+) and generally have a higher level of
fat cover (fat class 3-4)
What are dairy cows?
• Breeds of cow, in particular the Holstein Friesian, which produce
high milk yields rather than being bred to produce meat yield.
They generally produce a carcase with poorer shape or
conformation (conformation class -O/P) and are relatively lean
(fat class 1-3)
• Dairy cows need to produce calves in order to maintain their
ability to produce milk for human consumption and will have
on average one calf per year. Calves are removed from the cow
after a couple of days and reared with other calves in groups
• Dairy cows will be slaughtered as cull cows, either straight from
the dairy herd or following a period of intensive finishing, at the
end of their productive life. This is typically after three lactations,
although some cows can remain productive for five or more.
Most dairy bred cull cows will be six years of age or less at
slaughter
• They are generally put in calf to a dairy bred sire to produce
replacement females for the dairy herd, although sometimes
put in calf to a beef bred bull to produce offspring for beef
production.
2
• Cows will produce on average one calf per year, which will
remain with and suckle from their mother until they are weaned
• At the end of their productive life, suckler cows will be finished
and slaughtered as a cull cow. On average suckler cows will be
older than dairy cows at slaughter. Approximately 10% of cows
are slaughtered at 12 years or older and these will typically be
suckler cows
• Unlike calves born to the dairy herd, calves from beef cows are
bred specifically for meat production and, subject to age and
carcase classification, will produce good quality carcases.
Usage of cow beef
Because cow beef is generally less tender than prime beef, it
is more suited to longer and slower cooking methods, such as
pot roasting. Cow beef is also used for mince, burgers and dice
products. In addition, some of the primal cuts are sought after for
export markets due to the various cooking methods, usage and
palate found in different countries.
Statistics
As at June 2012, the GB breeding female herd stood at 2.27 million
head
Of this: Dairy herd accounted for 1.527 million head
or 53% of cows
Beef herd accounted for 1.377 million head
or 47% of cows
In 2012, over 520,000 cows were slaughtered in GB for the food
chain
Over 60% of cows are slaughtered at 8 years or less, with a further
20% by 10 years. Only 10% of cows are over 12 years of age at
slaughter and will typically be suckler cows.
Percentage distribution of cow carcases in the
classification grid for Great Britain, 2012
Fat class
Improving conformation
Conformation class
15-16
14-15
Over 16
Age at slaughter (years)
13-14
12-13
11-12
10-11
9-10
8-9
7-8
6-7
5-6
Increasing fatness
4-5
18%
16%
14%
12%
10%
8%
6%
4%
2%
0%
3-4
Throughput (%)
Age at slaughter of female cattle in GB in 2012
1
2
3
4L
4H
5L
5H
E
0.0
0.0
0.0
0.0
0.0
0.0
0.0
Overall
0.1
U+
0.0
0.1
0.2
0.2
0.0
0.0
0.0
0.5
-U
0.0
0.2
0.7
0.8
0.4
0.1
0.1
2.2
R
0.2
0.9
2.8
4.4
3.3
0.8
0.5
12.8
O+
0.5
2.0
4.7
7.2
4.2
1.1
0.7
20.2
-O
1.1
3.7
9.2
9.2
2.5
0.4
0.1
26.2
P+
4.8
8.2
6.1
1.5
0.1
0.0
0.0
20.7
-P
14.5
2.4
0.3
0.1
0.0
0.0
0.0
17.2
Total
21.1
17.5
23.9
23.3
10.5
2.4
1.4
3
Beef carcase classification
Carcase assessment addresses conformation and fat. Fat cover is scored on a 1-5 scale. Conformation is assessed from E to P.
Combining scores for conformation and fat determines the markets which cattle suit.
Most cow beef is of conformation class R to P.
Fat class
improving conformation
Conformation Class
4
Conformation is determined by a visual appraisal of shape, taking into account top, loin and shoulder.
No adjustment is made for influence of fat on overall shape.
1
2
Fat is determined by visual assessment of external fat
cover. There are five main classes. Classes 4 and 5 are
subdivided into L (leaner) and H (fatter).
increasing fatness
3
4L
4H
E
U+
-U
R
O+
-O
P+
-P
COW BEEF
5L
5H
Cow beef – Carcase Classifications
R
Carcase – R Classification
Eye Muscle –
R Classification
Conformation: Profiles on the
whole mainly straight with good
muscle development throughout
the carcase. Well-developed round
(top bit). Thick back, less wide at
the shoulder but still neat and fairly
well-developed. Topside and rump
are slightly rounded.
Fat: Average fat covering, with the
exception of the round (top bit)
and shoulder, everywhere covered
with a layer of fat. Slight deposits of
fat in the thoracic cavity but with
the muscle still visible between the
ribs.
Classification R3
5
Cow beef – Carcase Classifications
O
Carcase – O Classification
Eye Muscle –
O Classification
Conformation: The odd straight
profile but mainly concave. Lacking
development over the round (top
bit). Lacking thickness on the back.
Shoulder angular with a straight
profile over the rump
Fat: Average fat covering, with the
exception of the round (top bit)
and shoulder, everywhere covered
with a layer of fat. Slight deposits of
fat in the thoracic cavity but with
the muscle still visible between the
ribs.
Classification -O3
6
Cow beef – Carcase Classifications
P
Carcase – P Classification
Eye Muscle –
P Classification
Conformation: All profiles
concave to very concave with
poor muscle development. Poorly
developed over the round (top bit),
narrow back with bones visible.
Shoulder is flat, also with bones
visible.
Fat: Slight fat cover with flesh
visible almost everywhere. Within
the thoracic cavity the muscle is
clearly visible between the ribs.
Classification P+2
7
Cow beef – Fat Level
An example of eye muscles showing the differences in fat levels for an O+ classification
O+2
8
O+4L
O+5L
Cow beef – Conformation
Some examples of primals showing the differences based in conformation
R
Topside
R
D Rump
O
Topside
O
D Rump
P
Topside
P
D Rump
9
Cow beef – Conformation
10
Some examples of primals showing the differences based in conformation
R
Sirloin – Boneless
R
Rib Eye
O
Sirloin – Boneless
O
Rib Eye
P
Sirloin – Boneless
P
Rib Eye
Cow beef – Conformation
Some examples of primals showing the differences based in conformation
R
Neck and Chuck
Trimmings
O
Neck and Chuck
Trimmings
P
Neck and Chuck
Trimmings
11
For more information and a range of marketing support
materials visit our website
The Meat Purchasing
Guide, with ordering
facilities, is available
as an App
The Meat Purchasing Guide and Cutting
Specification Manual can
be downloaded at
www.eblextrade.co.uk
www.eblextrade.co.uk
The author of this guide, Dick van Leeuwen, would like to thank Steve Powdrill and Liz Ford for their assistance in compiling the information contained within it.
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