DEAS 84 -2:2021  
ICS xxxxx x 
 
© EAC 2021                                                                                                                            First Edition 2021 
 DRAFT EAST AFRICAN STANDARD  
Meat grades and meat cuts ― Specification  — Part 2: Ovine  
EAST AFRICAN COMMUNITY  DEAS 84 -2:2021  
ii © EAC 2021 – All rights reserved  
 Copyright notice  
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 DEAS 84 -2:2021  
© EAC 2021 – All rights reserved  iii 
 Foreword  
Development of the East Africa n Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and  services are exchanged 
within the Community will be removed.  
The Community has established an East African Standards Committee  (EASC)  mandated to develop and 
issue East African Standards  (EAS) . The Committee is composed of representatives of the National  
Standards Bodies in Partner States, together with the representatives from the public and private sector 
organizations  in the community .  
East African Standards are developed through  Technical Committees that are representative of key 
stakeholders includi ng government, academia, consumer groups, private sector and other interested parties. 
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the 
Partner States. The comments received are discussed and incorpor ated before finalization of standards, in 
accordance with the Principles and procedures for development of East African Standards.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
The committee responsible for this document is Technical Committee EASC/TC 004 , Meat and meat 
products . 
Attention is drawn to the possibilit y that some of the elements of this document may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights.  
 
 
 
 
 
 
 
 
 DRAFT EAST AFRICAN STANDARD  DEAS 84 -2:2021  
 
© EAC 2021 – All rights reserved  1 
 Meat grades and meat cuts ― Specification — Part 2: Ovine  
1 Scope  
This Draft East African Standard  specifies methods of grading and grades of lamb and mutton , quality 
requirements, safety requirement and methods of sampling and test for  lamb and mutton carcasses and cuts  
meant for human consumption.  
2 Normative references  
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements of this document. For dated references, only the edition cited applies. For undated refer ences, 
the latest edition of the referenced document (in cluding any amendments) applies . 
EAS 39, Hygiene in the food and drink manufacturing industry - Code of practice.  
ISO 22000 , Food safety management systems - Requirements for any organization in the f ood chain.   
EAS 151, Hazard analysis critical control points (HACCP).  
CAC/MRL 2, Maximum Residue Limits for Veterinary Drugs in Food  
EAS 38, Labelling of pre -packaged foods  
ISO 4832, Microbiology of food and animal feeding stuffs -- Horizontal method for t he enumeration of 
coliforms — Colony -count technique.  
ISO 16649 -2, Microbiology of food and animal feeding stuffs -— Horizontal method for the enumeration of 
beta-glucuronidase -positive Escherichia coli — Part 2: Colony -count technique at 44 degrees C usin g 5-
bromo -4-chloro -3-indolyl beta -D-glucuronide.  
ISO 6888 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using 
Baird-Parker agar medium.  
ISO 6579 , Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Salmonella 
spp. 
ISO 7937 , Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
Clostridium perfring ens — Colony -count technique.  
ISO 11290 – 1, Microbiology of the food chain - Horizontal method for the detection and enumeration of 
Listeria monocytogenes and other Listeria spp. -- Part 1: Detection method  
CAC/RCP 58 -2005,  Codex code of hygienic practice  for meat.  
EAS 12, Specification for potable water   
ISO 17604 , Microbiology of food and animal feeding stuffs - carcass sampling  
ISO/TS 17728 , Microbiology of food and animal feeding stuffs - sampling techniques for microbiological 
analysis of foods and feed s. DEAS 84 -2:2021  
2 © EAC 2021 – All rights reserved  
 ISO 16654 , Microbiology of food and animal feeding stuffs - Horizontal method for the detection of Escherichia 
coli 0157:H7  
3 Terms and definitions   
For the purposes of this document, the following  terms and definitions apply . 
ISO and IEC maintain termin ological databases for use in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1 Lamb  
refers to the carcass of young ovine animals (sheep) of both sexes  whose age is 12 months and under.  
3.2 Yearling Lamb  
Carcass from young sheep normally ranging from 12 months to 20 months old.  
 
3.4 Mature Mutton  
carcass from both males (castracted or uncastrated) and females of ovine species (sheep) that are over 20 
months of age at the slaughter time.  
 
3.5 carcass  
body of any slaughtered animal after bleeding and dressing.  
 
3.6 dressed  
The removal of head, hide or skin, viscera, genital, gums, urinary bladder and feet up to the carpal and tarsal 
joints and udder of lac tating animals that have calved or are in advanced pregnancy and where 
necessary splitting of the carcass lengthwise.  
 
3.7 Splitting   
dividing the carcass lengthwise into two sides.  
 
3.8 Ageing (Conditioning or Maturation)  
is the  holding of carcasses or pr imal joints at refrigerated temperatures (0 to 4 °C) to improve eating quality 
(particularly tenderness and flavour)  
 
3.9 Conformation  
is the overall thickness of muscle and fat in relation to the size of an animal’s skeleton  
 
3.10 Eating quality  
efers to the organoleptic factors influencing consumer acceptance and enjoyment of the product. ” 
 
3.11 Carcass  weight  
is the weight (kg) of the dressed body of an animal at the end of the slaughter line.  
 
3.11.1  Hot dressed weight (HDW)  
is the weight (kg) of th e dressed body of an animal (carcass) at the end of the slaughter line within one hour of 
slaughter.   
 
3.11.2  Cold dressed carcass weight (CDW)  
weight of the carcass following chilling  
 
3.11 Primal cuts  
are large sections of a carcass from which prime cut s and retail cuts are made  
 
3.12 Grading  
is the categorization of a carcass according to quality standards.  
 
3.13 Retail cuts  DEAS 84 -2:2021  
© EAC 2021 – All rights reserved  3 
 is portions of meat prepared for sale to the consumer in the raw state.  
 
3.14 Prime cuts  
cuts that are considered to be of high  quality  
4 Grading specification of lamb and mutton  
4.1 Grading  — Grading of lamb and mutton shall be done in accordance with the grading regulations 
approved by the relevant authority as shown below.  
 
4.2 Lamb Grades — Eligible slaughter stock are lambs o f all breeds.  
 
4.2.1 Prime lamb  — Cold dressed weight: 12 kg to 17.99 kg.  Fat cover: Smooth, firm, of moderate depth 
and excellent quality and evenly distributed.  
    
Age: 6 months  
Dentition:  Temporary incisors  
    
4.2.3 Choice lamb  
Cold dressed weight: 1 8 kg to 21 kg.  Fat cover: 12 mm  depth and evenly distributed.Measure 3 cm from the 
spinal process of the 10th rib towards flank.   
Age: 6 months.   
Dentition: Temporary incisors.  
 
4.2.3 Standard lamb  — Cold dressed weight: 12 kg to 21 kg.  Fat cover: Unev en and irregular distribution.  
 
Dentition: Temporary incisors.  
  
4.3 Lamb grade descriptions (includes Yearling lamb)   
 
4.3.1 Prime Lamb  — Carcasses shall be of good conformation.  
 
The carcass shall be compact and blocky, short, with thick plump legs, br oad backs, thick well fleshed loins, 
ribs and chucks, well -proportioned breasts, and full thick flanks.  All fats are firm and of excellent quality.  The 
outer covering of fat being smooth of moderate depth and evenly distributed over the back and sides.  The fat 
covering is interspersed with trips of pink flesh.  Interior fats are plentiful but not excessive or wasty.  The lean 
flesh is firm in all parts, fine grained and cut surfaces feel smooth and velvety to touch.  
  
4.3.2 Choice Lamb  — the carcass sha ll be very well proportioned and have a rounded appearance and 
shall be dry and firm to the touch.  It shall be well fleshed with well -developed short hind legs, broad loins and 
shoulders, well covered ribs and thick flank and a short, fairly thick neck.  
4.3.3 Standard Lamb  — the carcass shall be medium well -proportioned and shall be dry, reasonably firm 
to the touch.  The fat can be off -colour and irregular without excessive fat in the tail region.  Kidneys can be 
exposed.  The carcass shall be free from b lemishes which may depreciate its value.  
4.4 Mutton grades and descriptions  
4.4.1 Mutton A  — Eligible slaughter stock: Wethers and unlambed ewes of all breeds.  
The carcass shall be well proportioned and well fleshed and shall have an even fat cover which s hall not be 
excessively yellow. The carcass shall be firm and free from all but very superficial blemishes.  
This grade may include lamb carcasses which have not qualified for ‘Lamb’ grade.  
 
CDW Limits:  Maximum 28 kg.  DEAS 84 -2:2021  
4 © EAC 2021 – All rights reserved  
 Fat Cover:     Maximum 14 mm: measured  for ‘Lamb’ grade.  
Dentition:      Maximum four permanent incisors.  
 
4.4.2 Mutton B    — Eligible slaughter stock: Wethers and ewes of all breeds.  
The carcass shall be fairly well proportioned and fairly well fleshed and have a fairly even covering of 
fat.  It shall be free form extensive and penetrating blemishes affecting the prime joints.  
 
This grade may include unfinished lambs.  
    
CDW Limits:   No limit.  
Fat cover:   Maximum 17 mm: Measured as for ‘Lamb” grade.  
Detention:  Maximum six permanent incisor s. 
 
4.4.3 Mutton C    — Eligible slaughter sock:  Wethers and ewes of all breeds.  
The carcass shall be of plain appearance and shall have average fleshed and some covering of fat, 
but not excessive, and shall be free from very extensive and penetrating blem ishes.  
 
 CDW Limits:   No limit.  
 Fat Cover:  No limit.  
 Dentition:  No limit.  
 
4.4.4 Mutton D   — Eligible slaughter stock: Wethers, ewes and rams of all breeds.  
 
The carcass is of lower quality compared to the other grades.  
 
CDW Limits: No limit.  
Fat cove r: No limit.  
Dentition: No limit.  
5 Preparation of mutton and lamb carcasses and cuts  
Lamb and mutton carcasses shall be properly dressed,  washed, butchered,  trimmed, weighed, properly 
packaged and labelled and shall be free from bruises or blemishes of an y kind . 
 
5.1 Temperature treatment  - Mutton and lamb carcasses and cuts shall be subjected to the following 
temperature treatment.  
5.1.1 Chilling - Fresh lamb and mutton carcass sides or cuts shall  be brought to a temperature of between 
1 ºC and 3 ºC withi n 24 hours.  Carcases and cuts meant for chilling shall be further chilled to temperatures of 
-2 ºC to 4 ºC and should be consumed within a period of 4 weeks.  
5.1.2 Freezing and Storage - The lamb and mutton carcasses sides or cuts shall be pre -chilled bef ore 
freezing and the freezing shall be at minus (-) 18 ºC and ( -) 12 ºC  at the highest, within three days. The lamb 
and mutton carcasses and cuts shall be stored at minus ( -)12 oC at the highest  The frozen product shall be 
consumed within 12 months  
5.2 The carcass/cuts shall be of the following types in relation to temperature treatment:  
5.2.1 Fresh Carcass  —the deepest part of the carcass near the bone shall be cooled to the atmospheric 
temperature when delivered and shall show no evidence of deterioration . 
5.2.2 Fresh -chilled Carcass  — the carcass shall be chilled so that the temperature at the deepest portion 
of the flesh near the bone shall be between 1 C and 3 C and shall show no evidence of deterioration.  
5.2.3 Fresh -Frozen Carcass  —the carcass shall  be frozen solid at –18 C when delivered and they shall 
show no evidence of deterioration.  
 DEAS 84 -2:2021  
© EAC 2021 – All rights reserved  5 
 5.2.4 Lamb and Mutton Cuts, Fresh  — shall be prepared from fresh carcass (7.2.1) and Cooled to the 
atmospheric temperature.  The cuts shall be well trimmed and cle an with the surplus fat remove.  
5.2.5 Lamb and Mutton Cuts, fresh, chilled  —these shall be obtained from fresh carcasses (7.2.1) and 
chilled as under Clause 7.2.2  or from fresh -chilled carcasses (7.2.2).  
 
5.2.6 Lamb and mutton Cuts, Fresh, Frozen  —these sh all be obtained from the fresh carcasses (7.2.1) 
and frozen solid ( see 7.2.3 ). The cuts shall show no evidence of refreezing or deterioration.  
5.3 General requirements  
5.3.1 Animals from which lamb and mutton is derived shall be slaughtered in a hygienical ly managed 
slaughter -house  in accordance with CAC/RCP 58 . The slaughter shall be supervised by a competent 
authority.  The ovine animals and carcasses thereof shall be subjected to ante mortem and post mortem 
veterinary inspection as prescribed in CAC/RCP 58 and lamb and mutton carcasses and cuts thereof shall be 
certified as being sound and free from contagious and infectious diseases and fit for human consumption.   
 
5.3.2 The certified carcasses shall bear an approval marks of such inspection, the symbol  or number or 
name of the establishment or slaughter house where they were prepared  and the legend “PASSED” denoting 
wholesomeness and denoting the grade or quality . The marking fluid used shall be of food grade.  
 
5.3.3 The mutton and lamb shall be prepare d pin a plant which is regularly operated under supervision of 
the relevant competent authority. The mutton and lamb shall be prepared, handled fresh or chilled or frozen 
and then delivered fresh or chilled or frozen, under hygienic conditions  
6 Quality ch aracteristics of lamb/mutton  
6.1 Quality - A characteristic of the flesh and the fat included therein.  It pertains primarily to the thickness, 
firmness and strength in muscle fibre and connective tissue.  It also involves the quality, consistency 
and char acter of juice and extractives which are contained in the muscle fibre and the fat surrounding 
the connective tissue.  A break joint is a sure and simple way of identifying lamb.  
 
6.2 High quality lamb and mutton have a smooth covering of clear, white brit tle fat over most of the 
exterior.  
 
6.2.1 Lamb – the lean is pinkish -red in colour, texture is fine grained and velvety while the bones are porous 
and reddish in colour. In young lamb, the forefeet when broken off expose light -well defined ridges 
known as the break joint.   
 
6.2.2 Yearling Lamb - the lean is dark pink to light red, the bones and break joint are hard and white in 
appearance  
 
6.2.3 Mutton – the lean is deeper red in colour, the bones are hard and white in appearance and break 
joints are hard to break  
 
64.3 Low quality meats from all ovine animals have darker flesh, and the grain is coarse. The general 
appearance is soft, watery and fibrous.  
7 Hygiene  
7.1 Lamb and mutton shall be produced, handled and stored in accordance with CAC /RCP 58 and E AS 39  
7.2 Lamb and mutton carcass and cuts  shall comply with the microbiological requirements given in Table 1  
and Table 2 . DEAS 84 -2:2021  
6 © EAC 2021 – All rights reserved  
 Table 1 — Microbiolo gical limits for l amb, mutton carcasses and cuts  
 
S/No. Micro -organism  Limit Test method  
i.  Aerobic colony count , cfu/g , max.  106 ISO 4833  
ii.  Escherichia. Coli, cfu/g , max.  102 ISO 16649 -2 
iii.   Staphylococcus aureus , cfu/g , max.  103 ISO 6888 -1 
iv.  Clostridium perfringenes (For vacuum 
packed products) per 25  g Absent  ISO 7937  
v.  Salmonella ssp . per 25  g Absent  ISO 6579  
vi.  Listeria monocytogenes per 25  g Absent  ISO 11290 -1 
 
 
7.3 Aged lamb, mutton meat cuts  shall comply with the microbiological requirements given in  Table 2 . 
 
Table 2 — Microbiological limits for Aged lamb, mutton carcasses and cuts  
 
S/No. Micro -organism  Max. limits  Test method  
i.  Escherichia coli 0157:H7 per g  Absent  ISO 16654  
ii.  Salmonella  sp., per 25g  Absent  ISO 6579  
iii.  Listeria monocytogenes, per 25 g  Absent  ISO 11290 -1 
 
8 Ageing  
8.1 Chilled fresh lamb may be aged for a period of at least 14 days  at a tempera ture of between 0 C and 4 
C. 
8.2 Dry aged primal and bone in fabricated cuts shall be the aged at 0 C to 4 C for a minimum period of at 
least 14 days  after slaughter.  
8.3 Vacuum packed primal and fabricated cuts shall be aged at 0 C to 4 C for at leas t 14 days  ensuring 
that the vacuum is intact the whole time.  
9 Contaminants  
9.1 Veterinary drug r esidue  
Product shall have a maximum Residual limit for veterinary drugs in accordance with CAC/MRL - 2. 
 
9.2 Pesticide residues  
Product shall have a maximum pes ticide residues limit as in accordance with Codex Alimentarious 
standards.   
10 Heavy metal s 
10.1 Lamb, mutton meat cuts shall not contain heavy metal contaminants in excess of the limits given in Table 
3 when tested by methods mentioned.  
 
 DEAS 84 -2:2021  
© EAC 2021 – All rights reserved  7 
 Table 3 — Heavy metal contaminants limits for lamb, mutton meat cuts  
  
S/No.  Contaminants limits  Maximum limits  
ppm  Test method  
i Arsenic (As)  0.1 ISO 17294 -2 
ii Lead (Pb)  0.1 ISO 6633  
iii Cadmium (Cd)  0.05 ISO 5961  
iv Mercury (Hg)  0.03 ISO 6637  
11 Packaging 
11.1 Packing and t ransport  
11.1.1 Fresh, chilled and frozen products shall be wrapped in suitable food grade material permitted by 
health authoriti es for use in packaging foods. The products if wrapped may be packed in wax cartons or other 
approved containers.  
11.1.2 Fresh and chilled products shall be handled and transported as per meat transport regulations in the 
respective Partner States.  
11.1.3 Vacuum -packed cuts shall be delivered intact.  
11.1.4 All the meat shall be handled and delivered in clean and hygieni c conditions.  The frozen material 
shall be moved to refrigerated transport and the packages shall be handled with due care of preserving the 
quality and safety of the products.  The packages shall not be exposed to direct sun or rain.  
12 Labelling  
12.1 Labelling of lamb and mutton carcasses and cuts  packages shall be done in accordance with the 
requirements stipulated in EAS 38 . In addition, it shall include the following:  
 
a) name of the product (l amb and mutton carcasses as appropriate );  
b) for aged products declare “aged” ; 
c) name, location and address of manufacturer;  
d) net weight, in g or kg;  
e) date of production/packaging;  
f) expiry date;  
g) batch number;  
h) storage conditions;  
i) country of origin ; and  
j) approval veterinary mark for cuts . DEAS 84 -2:2021  
8 © EAC 2021 – All rights reserved  
 12.2  The labeling, promotion and pre sentation of a material or article shall not mislead the consumers.   
13 Sampling  
Samples shall be taken in accordance with the provisions of ISO/TS 17728.  
 
 
 
 
 CD/187 /004/2021    
 
© EAC 2021 – All rights reserved