DRAFT UGANDA STANDARD  
  DUS 922  
Second Edition  
2019 -mm-dd 
 
 
 Reference number  
DUS 922: 201 9 
© UNBS 201 9  
  
Meat grading system — Requirements — Part 1: Beef  
 DUS 922: 2019 
ii © UNBS 2019 – All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for it s correct application  
© UNBS 2019  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written  
permission from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 4 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 922:201 9 
© UNBS 201 9 – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative Reference ................................ ................................ ................................ .............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Presentation  ................................ ................................ ................................ ................................ ...........  2 
4.1 Carcass parts  ................................ ................................ ................................ ................................ ................  2 
4.2 Carcass categories  ................................ ................................ ................................ ................................  3 
4.2.2  Calf carcass  ................................ ................................ ................................ ................................ ...........  3 
4.3 Dressing  ................................ ................................ ................................ ................................ .................  3 
5 Carcass description  ................................ ................................ ................................ ..............................  3 
5.1 Production system  ................................ ................................ ................................ ................................  3 
5.2 Slaughter system  ................................ ................................ ................................ ................................ ... 4 
6 Weight of the carcass  ................................ ................................ ................................ ...........................  4 
7.2 Categories of carcasses  ................................ ................................ ................................ .......................  5 
7.3 Male and female carcasses  ................................ ................................ ................................ ..................  5 
7.3.1  Male carcasses  ................................ ................................ ................................ ................................ ...... 5 
7.3.2  Female carcasses  ................................ ................................ ................................ ................................ .. 6 
7.4 Carcass conformation classes  ................................ ................................ ................................ ............  6 
7.5 Carcass fat categories  ................................ ................................ ................................ ..........................  7 
7.6 Identification of the carcasses  ................................ ................................ ................................ .............  7 
7.6.1  Marking on the carcass ................................ ................................ ................................ .........................  7 
7.6.2  Use of labels in marking  ................................ ................................ ................................ .......................  8 
7.6.3  Grade designations  ................................ ................................ ................................ ...............................  8 
8 Traceability  ................................ ................................ ................................ ................................ .............  8 
9 Classification by qualified classifiers / graders  ................................ ................................ .................  9 
10 Communication of the classification results  ................................ ................................ ......................  9 
11 On the spot check  ................................ ................................ ................................ ................................ . 9 
12 Inspection reports and follow -up actio ns ................................ ................................ .........................  10 
Annex  A (normative)  ................................ ................................ ................................ ................................ ........  11 
Annex B  ................................ ................................ ................................ ................................ .............................  12 
A.1 Conformation  ................................ ................................ ................................ ................................ .............  12 
A.2 Degree of fat cover  ................................ ................................ ................................ ................................ .... 12 
Bibliography  ................................ ................................ ................................ ................................ ......................  13 
 
 DUS 922: 2019 
iv © UNBS 2019 – All rights reserved  
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under th e Ministry of Trade , Industry and 
Cooperatives established under Cap 327 , of the Laws of Uganda , as amended . UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contac t point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT  Agreement  of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical  
Committee is established to deliberate on standards in a given field or area and consists of key stakeholders 
including government, academia, consumer groups, private sector and other interested parties.  
Draft Uganda Standards adopted by the Technical Co mmittee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS/TC 2, [Food and Agriculture], 
Subcommittee SC 12, [Meat, poultry and processed products ]. 
This the Second  edition  (DUS 922:2019), which has  replaced US 922:2011 and has  been tec hnically revised .  
 DUS 922:201 9 
© UNBS 201 9 – All rights reserved  v 
 Introduction  
Promotion of standardization and grading of meat and its products is an important aspect of agricultural 
marketing.  
This standard has been designed with the objectives to:  
a) enable farmers get prices commensurate with the quality produced by them;  
b) aid production of quality carcasses and enable the consumers buy the type of quality meat they have 
a need for , and  
c) ensure a reliable production base of consistent and safe meat that meet customer requirements  
d) create a common understanding of t he grading system  
This standard has been developed to take into account:  
a) the needs of the market for the meat grading system;  
b) the need to facilitate fair domestic, regional and international trade and prevent technical barriers to 
trade by establishing a common trading language for buyers and sellers;  
c) the need to transport the product in a manner that ensures keeping of quality until it reaches the 
consumer;  
d) the need to promote good animal husbandry and management practices that will en hance wider 
market access, involvement of small -scale traders and hence making livestock farming a viable 
business; and  
 DRAFT UGANDA STANDARD  DUS 922: 201 9 
 
© UNBS 2019 – All rights reserved  1 
 Meat grading system — Requ irements — Part 1: Beef  
1 Scope   
This Draft Uganda Standard specifies requirements for grading  system  of the whole cattle carcasses which 
are fit for human consumption at the abattoir.  
It applies to all categories of cattle.  
2 Normative  Reference  
The following referenced documents referred to in the text in such a way that som e or all of their content 
constitutes requirements of this document. For dated references, only the edition cited applies. For undated 
references, the latest edition of the referenced document (including any amendments) applies.  
US 734 , Requirements for th e design and operation of abattoirs and slaughterhouses  
US EAS 38 , Labelling of prepackaged foods — Specification  
3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply.  
3.1 
bovine  
scientific name for cattle  
3.2 
cattle  
domesticated mammals of the genus Bos, including cows, steers, bulls, heifer, and oxen, often raised for meat 
and dairy products  
3.3 
bull 
bovine male usually of breeding age  
3.4 
oxen  
adult castrated bull  
3.5 
calf 
young, sexually immature bovine animal  
3.6 
Carcass   
body of any slaughtered animal after bleeding and dressing   
2 © UNBS 201 9 – All rights  reserved  
 3.7 
carcass grading  
assessment of the quality of the carcass depending on the relationship between the three major components: 
meat,  fat and bones  
 3.8 
competent authority   
official authority charged by the government with the control of meat hygiene, including setting and enforcing 
regulatory meat hygiene and quality requirements including meat grading  
3.9 
conformation  
general build, form, shape, contour or outline of the carcass, side, or cut  
3.10 
dressing   
removal of head, hide  or skin, viscera, genital organs , urinary bladder and from the carpal and tarsal joints of 
leg and udder of lactating animals that have calved or are in advanced pregnancy and where necessary 
splitting of the carcass lengthwise  
3.11 
heifer  
young female bovine that has not produced its first calf  
3.12  
meat  
edible parts of an animal including poultry, rabbits, hares, camel, cattle, sheep, goats, pigs, horses, farmed 
and wild game that are intended for, or have been judged as safe and suitable for human consumption  
3.13 
ossification  
process of the synthesis of bone from cartilage  
3.14 
split 
dividing the carcass lengthwise into two sides  
3.15 
steer  
bovine male castrated as a calf for better meat production  
4 Presentat ion 
4.1 Carcass parts  
The carcass shall be presented without the removal of external fat, the neck being cut in accordance with 
veterin ary requirements, the animals from which carcass is obtained shall be slaughtered  in slaughterhouse or 
abattoirs whose de sign and operations are in accordance with US 734 . 
without kidneys;  kidney fat;  pelvic fat;  thin skirt;  thick skirt;  the tail;  the spinal cord;  cod fat; fat on the inside of 
topside ; jugular vein and the adjacent fat.  
In the case where the presentation of the carcass, at the moment of weighing and classifying on the hook, 
differs from the presentation provided for above , the weight of the carcass shall be adjusted by application of 
the corrective factors specified in Annex A in order to progress from that presentation to the reference 
presentation.  DUS 922: 201 9 
© UNBS 201 9 – All rights reserved  3 
 4.2 Carcass categories  
4.2.1 Young bull, bull, ste er, heifer, young cow or cow carcass  
The carcass shall be presented in the following manner:  
• split carcass, half carcass or carcass quarters without head, tail and feet  
a) splitting of carcass is done in agreement between buyer and seller. Splitting th e carcass is to be done at 
a maximum of 8 mm more from the back midline. Splitting the sternum (breast bone) is to be done at a 
maximum 5 mm from the bone mid line  
b) presented hanging on cattle carcass hook and S -hook. The back part hangs directly in one cattle hook. 
The fore parts hang on an S -hook, between the 9th and 10th rib. S -hook hangs directly on the cattle hook;  
c) the forearm is cut at the edge of the matatarsal bone that means the tarsal knuckle bone is on the 
carcass. The hind leg is cut at the  hock joint. The head is cut such that all the cervical vertebrae are on the 
carcass. The tail is cut before the first coccygeal vertebrae; and  
d) The hide shall be physically and carefully removed so that the subcutaneous fat is on the carcass.  
e) Divid ing into quarter shall be done by splitting the half part between the 10th and 11th rib  
 
4.2.2  Calf carcass  
The carcass shall be presented in the following manner:  
a) calf carcass without head, tail and feet, splitting depends on weight, a small calf is sold as whole in a 
cattle hook. One hook for every carcass: a big carcass 90 or more kilograms is sold in a cattle hook, one 
hook for each half part  
b) splitting of carcass is done in agreement between buyer and  seller . Splitting the carcass is to be done at a 
maximum of 8 mm more from the back midline. Splitting the sternum (breast bone) is to be done at a 
maximum 5 mm from the bone mid line. Dividing into quarter between 6th and 7th rib. A customer who does 
not want splitting has to request that per case ;  
c) sold hanging on cattle carcass hook and S -hook. The back part hangs directly in one cattle hook. The 
fore parts hang on an S -hook, between the 9th and 10th rib. S-hook hangs directly on the cattle hook;  
d) the forearm is cut at the edge of the matatarsal bone that means the tarsal knuckle bone is on the 
carcass. The hind le g is cut at the hock joint. The head is cut such that all the cervical vertebrae are on the 
carcass. The tail is cut before the first coccygeal vertebrae; and  
e) the hide is to be removed carefully so that the subcutaneous fat is on the carcass.  
 
4.3 Dressi ng  
The carcass shall be free of blood stains , remains of main arteries, dirt from stomach and intestine content, 
internal organs including sex organs, skin, spinal cord and splitting saw shavings.  
There will be a maximum of 0.5 cm of the diaphram. The neck meat is deboned with the natural membrane on 
the neck bone. The maximum content of tallow (sebaceous material) in the cervical cavity is 50 g. The carcass 
is free from tallow and tend ons in the back, tail root and over rump steak. The abdominal membrane has to be 
free of fat.  
5 Carcass description  
5.1 Production system   
Carcasses may be described in accordance  with production systems as follows  
Code  Production system  Description  
1  Intensive  Restrictive animal feeding and stocking systems adopted to promote growth   
4 © UNBS 201 9 – All rights  reserved  
 2  extensive  Relatively unrestricted access to natural forage for the majority of the animals life  
3  Organic / ecological  Production system that conforms to nationa l organic standards  
4  Other  Any other production system agreed between buyer and seller  
 
Note  1: The producer may provide evidence  for the production system used  
5.2 Slaughter system  
Carcasses may be described  in accordance with slaughter systems as fol lows:  
Code  Slaughter system  Description  
5  Conventional  Stunning prior to bleeding  
6  Halal  Appropriate ritual system used based on Islamic principles  
7  Kosher  Appropriate ritual system used based on Jewish principles  
8  Emergency slaughter  Carcass of all animals slaughtered outside the slaughterhouse in the presence of a 
veterinarian, due to injury will have a veterinary certificate to that effect. The 
certificate should not be older than 24 h.  
9  Other  Any other slaughter system agreed betw een buyer and seller  
 
6 Weight of the carcass   
The weight to be taken into account shall be the warm weight of the carcass taken not later than one hour 
after the animal has been stuck.  
The cold weight of the carcass shall correspond to the warm weight  as referred to above, less 2 %.  
7 Classification and identification of carcasses  
7.1 General  
Slaughterhouses approved under the meat regulations and conforming to US 734 may grade carcasses from 
cattle slaughtered in such slaughterhouses.  
Where gradin g is undertaken, slaughterhouses shall take measures to ensure that carcasses or half -
carcasses from cattle slaughtered in such slaughterhouses provided in the regulations are classified and 
identified in accordance with this standard.  
Carcasses may be gra ded only when they have been passed as fit for human consumption and bear an 
official health mark.  
Before identification by marking, external fat may be removed from the carcasses or half -carcasses if this is 
justified by the fat cover .  
The removal of ex ternal fat shall involve exclusively the partial removal of external fat:  
a) from the haunch, the sirloin and the middle ribs;  
b) from the point end of brisket, the outer ano -genital area and the tail; and  
c) from the topside.  
 DUS 922: 201 9 
© UNBS 201 9 – All rights reserved  5 
 The classification and identifica tion shall be carried out in the slaughterhouse itself.  
Classification, identification and weighing of a carcass shall take place not later than one hour after the animal 
has been bled. In cases where the automated grading techniques are used to  classify carcasses, 
classification and identification of these carcasses shall take place any time on the day of slaughter . 
7.2 Categories of carcasses  
Beef carcasses shall be classified, depending on maturity and sex, into calves, young bulls, bu lls, steers, 
heifers, young cows or cows as indicated in Table 1.  
Carcasses of uncastrated young male animals of less than t wo years of age and carcases of other 
uncastrated male animals shall be distinguished by the animal’s age verified on the basis of the information 
available in the bovine animal identification and registration system (farm records).  
Table 1 – Cattle categ ories and description  
Nr Code  Category name  Description of category  
160 K Calf Carcass with light meat and fat colour with fine meat structure. Carcass with calf features, 
but with darkish meat colour will be classified as young cow, castrate or heifer. E xception is 
calf with Dark, Firm and Dry (DFD) meat due to stress or injury before slaughter  
162 A Young bull  If age is known, then it is important. Maximum age is 2 years (24 months)  
If age is not available, then ossification of the ventral ends of the r ibs is decisive. The 
cartilaginous ends of the 1st four ribs shall not show more than the beginning of ossification 
(about 10 % or more) and the cartilaginous ventral ends from the 5th to 9th ribs shall not 
show substantial ossification (about 33 % or more ) 
163 B Bull If age is known, then it is decisive. Cattle elder than two years shall be classified as oxen, 
irrespective of the ossification of the ventral ends of the ribs  
If age is not available, then ossification of the ventral ends of the ribs is deci sive. The 
cartilaginous ends of the 1st four ribs show more than the beginning of ossification (about 
10 % or more) and the cartilaginous ventral ends from the 5th to 9th ribs show substantial 
ossification (about 33 % or more)  
164 C Steer  Castrated oxen. They have weaker neck than ordinary oxen. Castrates are classified as 
castrates irrespective of age.  
166 
 E 
 Heifers  Young females that have not calved. Old heifers are classified as young cows.  
168 
 D 
 Young cow  Those that have calved. Exception old hei fers. ¾ (75 %) of cartilaginous ventral ends of the 
first four ribs an be ossified  
169 
 F 
 Cow Those that have calved with ¾ (75 %) total ossification of cartilaginous ventral ends of the 
first four ribs  
  
7.3 Male and female carcasses  
7.3.1  Male carcas ses  
Carcasses from males (steers, young bulls and bulls) are distinguished from carcasses from females (heifers 
and cows) as follows:  
a) steer, young bull and bull carcasses have a “pizzle muscle” (attachment of the penis) and related “pizzle 
eye” adjacent to the posterior end of the aitchbone;  
b) steer, young bull, and bull carcasses have, if present, rather rough, irregular fat in the region of the cod. In 
heifer and cow carcasses, the fat in this region, if present, is much smoother; and  
c) in steer, young bu ll, and bull carcasses, the area of lean exposed immediately ventral to the aitchbone is 
much smaller than in heifer and cow carcasses  
 
 
 
  
6 © UNBS 201 9 – All rights  reserved  
 Steer, young bull, and bull carcasses are distinguished by the following:  
a) in steer carcasses, the “pizzle muscle” is relatively small, light red in colour, and fine in texture and the 
related “pizzle eye” is relatively small;  
b) in young bull and bull carcasses, the “pizzle muscle” is relatively large, dark red in colour, and coarse in 
texture and the related “pizzle eye” is relatively large; and  
c) young bull and bull carcasses usually have a noticeable crest.  
d) young bull and bull carcasses also usually have a noticeably developed small round muscle adjacent to 
the hipbone commonly referred to as the “jump muscle.” However, in carcasses with a considerable 
amount of external fat, the development of this muscle may be obscured.  
e) although the development of the secondary sex characteristics is given primary consideration in 
distinguishing steer carcasses from young bull or bull  carcasses, this differentiation is also facilitated by 
consideration of the colour and texture of the lean. In young bull and bull carcasses, the lean is frequently 
at least dark red in colour with a dull, “muddy” appearance and in some cases it may have an iridescent 
sheen. Also, it frequently has an “open” texture  
 
f) the distinction between young bull and bull carcasses is based solely on their evidence of skeletal 
maturity. Carcasses with the maximum maturity permitted in the young bull class have slight ly red and 
slightly soft chine bones, and the cartilages on the ends of the thoracic vertebrae have some evidence of 
ossification; the sacral vertebrae are completely fused; the cartilages on the ends of the lumbar vertebrae 
are nearly completely ossified;  and the rib bones are slightly wide and slightly flat. Bull carcasses have 
evidences of more advanced maturity.  
 
7.3.2  Female carcasses  
Heifer and cow carcasses are distinguished by the following  
a) heifer carcasses have a relatively small pelvic cavity an d a slightly curved aitchbone. In cow carcasses, 
the pelvic cavity is relatively large and the aitchbone is nearly straight; and  
b) in heifer carcasses, the udder usually will be present. In cow carcasses, the udder usually will have been 
removed.  
7.4 Carcass conformation classes  
Beef carcasses shall be graded into conformation classes, through direct visual assessment , using the 
description of the carcass as indicated in Table 2 and Annex B.  
Automated grading s ystem may be used provided that it is approved by competent authority basing on 
specified requirements  
Table 2 — Conformation classes for beef carcasses  
Main Class  Class  Nr Description of conformation classes  
E 
Superior  E+ 15 Exceptional (extra ordinary) muscle development. Profiles on the whole 
will be very convex to super convex  
Round (thigh): Very convex.  
Back : Very broad and well developed up to the shoulder  
Shoulder (fore part): Very clearly round.  E 14 
E- 13 
U 
Excellent  U+ 12 Very good muscle development. Profiles will be convex  
Round (thigh): convex.  
Back : Very broad and well developed up to the shoulder  
Shoulder (fore part): Very clearly round.  U 11 
U- 10 
R 
Good  R+ 9 Good muscle development. All pr ofiles on the whole will be straight  
Round (thigh): Well developed  
Back : thick , minimum straight lines , but less thick towards the shoulder  
Shoulder (forepart): round.  R 8 
R- 7 
O 
Fair O+ 6 Medium muscle development. All profiles will be straight to weak concave  
Round (thigh) : medium developed  O 5 DUS 922: 201 9 
© UNBS 201 9 – All rights reserved  7 
 O- 4 Back : medium developed  
Shoulder (fore part) : medium developed  
P 
Poor  P+ 3 Poor muscle development. All profile will be concave to very concave  
Round (thigh) : poorly developed  
Back : poorly  developed , thin with visible bone  
Shoulder (fore part) poorly developed, flat with visible bone  P 2 
P- 1 
 
7.5 Carcass fat categories  
Carcasses shall be graded into five main classes ranging from 5 (very fat) to 1 (very lean) by a visual 
appraisal of external fat development on the outside of the carcass and thoracic cavity as indicated in Table 3  
Table 3 — Fat categories for beef carcasses  
Nr Fat-groups  Description of fat categories  
15 5+ Whole carcass covered with a th ick fat layer. Large fat deposits in the thoracic cavity  
14 5 Very high  External: The whole thigh (round) is almost covered with fat. So the lines between the individual 
muscles and fat stripes between the muscle fibres are not visible.  
13 5- Internal: M uscles between the ribs are infiltrated with fat. Visible fat deposits in the thoracic cavity  
12 4+ The surface is covered with fat, but there will be areas with visible meat on the thigh and shoulders  
11 4 High  External: A thick layer of fat covers most  of the carcass. Clear fat strips  
10 4- Internal: Muscles between the ribs can be infiltrated with fat. Some big fat deposits in the thoracic cavity  
9 3+ Meat except the thigh and shoulders almost covered with fat. Small deposits of fat in the thoracic c avity 
8 3 Average  External: A little layer of fat covers most of the carcass with the exception of the thigh and shoulders  
7 3- Internal: Within the thoracic cavity, muscles between the ribs are still visible.  
6 2+ Thin layer of fat. Meat will be visibl e almost overall the carcass  
5 2 Slight  External: A thin layer of fat covers most of the carcass, very little fat over the thigh and shoulders  
4 2- Internal: Within the thoracic cavity, muscles between the ribs are well visible.  
3 1+ No or very thin fat  
2 1 Low  External : No fat to traces of fat  
1 1- Internal: Within the thoracic cavity, muscles between the ribs are still visible.  
 
7.6 Identification of the carcasses  
7.6.1  Marking on the carcass  
The identification of the carcasses shall be carried o ut by means of a mark indicating the category and the 
class of conformation and fat cover referred to in 7.4 and 7.5 respectively.  
This marking shall be carried out by stamping on the outside surface of the carcass using an indelible and 
non-toxic food gr ade ink following a method approved by the competent authorities; the letters and figures 
shall be not less than two centimetres in height.  
The marks shall be applied on the hindquarters on the striploin at the level of the fourth lumbar vertebra and 
on the forequarters, on the brisket between 10 cm and 30 cm from the cut edge of the sternum. Other 
positions on each quarter may be used for marking provided that such positions are approved by the 
competent authority beforehand.   
8 © UNBS 201 9 – All rights  reserved  
 7.6.2  Use of labels in marki ng  
Marking by the use of labels may replace the marking under the following conditions , in any case of labels 
used shall be in accordance with US EAS 38.  
a) labels may be kept and attached only in the approved establishments which slaughter the animals;  
b) labels shall be of a size not less than 50 cm2;  
c) in addition to the requirements laid down in 7.6.1, the labels shall indicate the approval number of the 
slaughterhouse, the identification or slaughter number of the animal, the date of slaughter, the weight 
of the carcass and, where applicable, that the classification has been carried out by using automated 
grading techniques;  
d) indications referred to in point (c) shall be perfectly legible and have no alterations except if they are 
clearly marked on the label  and carried out under the supervision of and the practical conditions 
determined by the competent authorities; and  
e) labels shall be tamper -proof, tear -resistant and firmly attached to each quarter in the places defined in 
7.6.1.  
Where classification is c arried out by using automated grading techniques, the use of labels shall be 
compulsory.  
The marks and labels shall not be removed before the quarters are boned  
Identification of carcasses shall not apply to approved slaughterhouses which themselves bone all of the 
carcasses obtained.  
7.6.3  Grade designations  
The carcass shall be marked with grade as follows:  
a) type, class and grade of the carcass;  
b) it may also be marked with production and /or slaughter systems class;  
c) shelf life;  
d) net weight and gross w eight;  
e) date of packing; and  
f) storage conditions.  
Official grade designations shall appear in any one or any combination of the following ways ; 
 shipping container markings, or  
 on individual bags or wrapping material.  
The processor shall comply with grad e labelling requirements.  
8 Traceability  
The carcass shall be appropriately marked with an identification code that provides for traceability of the 
carcass at all times.  DUS 922: 201 9 
© UNBS 201 9 – All rights reserved  9 
 9 Classification by qualified classifiers / graders  
In order to ensure the accurac y and reliability of the classification of carcasses of cattle that classification shall 
be carried out by staff having the necessary qualifications certified by a licence or approval.  
Classification shall only be carried out by qualified classifiers who have obtained approval for this purpose.  
The approval shall correspond to recognition of a qualification.  
10 Communication of the classification results  
The legal persons  who have the slaughtering of bovines carried out shall be informed of t he result of the 
classification of the animals delivered for slaughter. That communication shall also include additional 
information in order to ensure full transparency towards the suppliers  
The results of the classification carried out shall be communic ated in writing or by electronic means to the 
legal person who has the slaughtering carried out.  
For the purpose of communicating the classification results, a document attached thereto, addressed to the 
supplier of the animal, to the physical  or legal person responsible for the slaughter operations shall indicate 
per carcass:  
a) the category as well as the class of conformation and fat cover, by means of the corresponding letters  
b) and figures referred to in Clause 7;  
c) the carcass weight establis hed in accordance with Clause 6, specifying whether it relates to the warm 
or cold weight;  
d) the carcass presentation applied at the moment of weighing and classifying on the hook; and  
e) where applicable, that classification has been carried out using automat ed grading techniques.  
11 On the spot check  
The reliability of the classification of carcasses of adult bovine, shall be verified by regular on -the-spot checks 
carried out by bodies that are independent from the establishments they inspect.  
The performa nce of the classifiers as well as the classification and identification of the carcasses in the 
establishments shall be checked on the spot without prior warning by a body independent of the classification 
agencies and of the establishments.  
However, the requirement to be independent of the classification agencies shall not apply where the 
competent authority itself carries out such controls.  
Checks shall be carried out at least twice every three months in all approved establishments which slaughter 
more t han 75 adult bovine animals per week as an annual average.  
Each check shall relate to at least 40 carcasses, selected at random.  
In approved establishments which slaughter 75 adult bovine animals or less per week as an annual average, 
the frequency of th e checks and the minimum number of carcasses to be checked shall be determined on the 
basis of their risk assessment, taking into account the number of slaughtering  of adult bovines in the 
slaughterhouses concerned and the findings during previous checks i n these slaughterhouses.   
10 © UNBS 201 9 – All rights  reserved  
 In all approved establishments operating classification by using automated grading techniques, at least six 
checks shall be carried out every three months during the first 12 months after the licence is granted  
Thereafter checks s hall be carried out at least twice every three months in all approved establishments 
operating classification by using automated grading techniques. Each check shall relate to at least 40 
carcasses, selected at random. The checks shall in particular verify :  
a) the category of the carcass;  
b) the accuracy of the automated grading techniques;  
c) the carcass presentation;  
d) the daily calibration as well as any other technical aspects of the automated grading techniques, that 
are relevant for ensuring that the level o f accuracy obtained by using automated grading techniques is 
at least as good as the one achieved during the certification test;  
e) the daily control reports.  
12 Inspection reports and follow -up actions  
Reports referring to the on spot checks referred to i n Clause 11 shall be made and kept by the national 
controlling bodies.  
These reports shall include in particular the number of carcasses checked and the number of those which  
were incorrectly classified or identified. They shall also give full details of the type of carcass presentations 
used, and where applicable, of their conformity with meat rules.  
In cases where a significant number of incorrect classifications or of identifications failing to comply with the 
rules is ascertained during the checks ref erred to in Clause 11:  
a) the number of carcasses inspected and the frequency of spot checks shall be increased; and  
b) the approvals provided may be revoked  DUS 922: 201 9 
© UNBS 201 9 – All rights reserved  11 
 Annex  A 
(normative ) 
 
 
Correction factors for carcass weight under various presentation  
Percentage  Decrease  Increase  
Fat classes  1-2 3 4-5 1 2 3 4 5 
Kidneys  -0.4  
Kidney fat  -1.75 -2.5 -3.5  
Pelvic fat  -0.5  
Liver  -2.5  
Thin skirt  -0.4  
Thick skirt  -0.4  
Tail -0.4  
Spinal cord  -0.05  
Mammary fat  -1.0  
Testicles  -0.3  
Cold fat  -0.5  
Fat on insi de of 
topside  -0.3  
Jugular vein and 
adjacent fat      
Removal of external 
fat    0 0 +2 +3 +4 
Removal of brisket 
fat to leave a 
covering of fat (the 
muscle tissue shall 
not be exposed)     0 +0.2 +0.2 +0.3 +0.4 
Removal of flank fat 
adjacent to the cod 
fat    0 +0.3 +0.4 +0.5 +0.6 
 
 
 
 
 
 
  
12 © UNBS 201 9 – All rights  reserved  
 Annex B  
(normative ) 
Additional provisions on the classes of conformation and fat cover of carcasses of adult 
bovine animals  
A.1 Conformation  
Development of carcass profiles and in particular the essential parts (round, back and shoulder)  
Conformation  Additional provisions  
S 
Superior  Round: very highly rounded double muscled visibly 
separates seams  
Back; very wide and very thick up to the shoulder  
Shoulder: very highly rounded  Top side spreads very markedly over the symp hysis 
(symphysis pelvis)  
Rump very rounded  
E 
Excellent  Round: very rounded  
Back; wide and very thick up to the shoulder  
Shoulder: very rounded  Top side spreads markedly over the symphysis 
(symphysis pelvis)  
Rump very rounded  
U 
Very good  Round: rounded  
Back; wide and thick up to the shoulder  
Shoulder: rounded  Top side spreads over the symphysis (symphysis 
pelvis)  
Rump rounded  
R 
Good  Round: well -developed  
Back; still thick but less wide at the shoulder  
Shoulder: fairly well -developed  Top side and rump slig htly rounded  
O Fair  Round: average development to lacking development  
Back; average thickness to lacking thickness  
Shoulder: average development to almost flat  Rump straight  
P 
Poor  Round: poorly developed  
Back; narrow with bones visible  
Shoulder: flat wi th bones visible   
 
 
A.2 Degree of fat cover  
Amount of fat on the outside of the carcass and in the thoracic cavity  
Class of fat cover  Additional provisions  
1 
Low No fat within the thoracic cavity  
2 
Slight  Within the thoracic cavity the muscle is clearly  visible between the ribs  
3 
Average  Within the thoracic cavity the muscle is still visible between the ribs  
4 
High The seams of fat on the round are prominent. Within the thoracic cavity 
the muscle between the ribs may be infiltrated with fat  
5 
Very hig h The round is almost completely covered with fat, so that the seams of 
fat are no longer clearly visible. Within the thoracic cavity the muscle 
between the ribs may be infiltrated with  fat 
 
 
 
 
 
 DUS 922: 201 9 
© UNBS 201 9 – All rights reserved  13 
 Bibliography  
[1] EAS 84 -1:2000, Meat grades and meat cuts – Part 1 – Specification  
[2] COMMISSION REGULATION (EC) No 1249/2008 of 10 December 2008 laying down detailed rules on 
the implementation of the Community scales for the classification of beef, pig and sheep carcases and 
the reporting of prices thereof  
[3] US 922:2011 , Meat  grading system – Requirements – Part 1: Beef 
. DUS 922: 201 9 
© UNBS 2019 – All rights reserved  15 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UN BS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in conjunction with the re levant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and testing in accordance with the 
certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National B ureau of Standards.  
 
 DUS 922: 201 9   
 
ICS 67.120.10  
Price based on nn pages  
© UNBS 2018 – All rights reserved