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proteins
australian LAMB
 

Chiller Assessment for Australian Lamb

Australian meat processors objectively measure carcass quality using an industry program called Chiller Assessment. Chiller Assessment was developed to enable AUS-MEAT-accredited enterprises to assess or class carcasses using a uniform set of standards under controlled conditions. The scheme provides a means of describing meat characteristics and of classifying the product prior to packaging. These characteristics include the fat cover and the weight score of the carcass.

Assessments are made by qualified, regularly audited assessors, and results are assigned to the carcass to provide a means of carcass selection according to individual contract specifications.

The AUS-MEAT Chiller Assessment Language is only available to AUS-MEAT-accredited enterprises, their clients and suppliers.

Fat Class

The fat cover on a carcass is described by fat classes on a scale of 1 to 5. The class is determined on the depth of tissue at the GR SITE. This site is located over the 12th rib, 110mm from the mid- line, as shown in the diagram on the right.

 

           
CLASS 1    CLASS 2 CLASS 3 CLASS 4 CLASS 5
              

GR
Up to 5mm

GR
Over 5mm
up to 10mm

GR
Over 10mm
up to 15mm

GR
Over 15mm
up to 20mm

GR
Over 20mm

Weight Class

Carcasses may be classified into weight classes. The classes are based on Hot Standard Carcass Weight (HSCW) as follows:

WEIGHT CLASS  8  10  12  14  16  18  20  22  24  26  28 
Over (kg)      8  10  12  14  16  18  20  22  24  26 
& up to (kg)   8  10  12  14  16  18  20  22  24  26