Carcass characteristics

Class

Stamp mark

Colour of ink

Method of stamping

1

2

3

4

5

Calf

[Reg.5(2)]

Calf

A

Brown

With a double impression of the stamp mark

Age (bovine, sheep and goat)

[Reg.6]

A

AB

B

C

A

AB

B

C

Purple

Green

Brown

Red

In the case of a bovine carcass with a stamp mark on each quarter

Fatness (bovine, sheep and goat) [Reg.7]

0

1

2

3

4

5

6

0

1

2

3

4

5

6

Purple

Purple

Purple

Purple

Purple

Purple

Purple

In the case of a sheep carcass with a fat tail with a double impression of the stamp mark; in the case of a bovine carcass with a stamp mark on each quarter

Conformation (bovine, calf, sheep,  goat and pig)

[Reg. 8 and 13]

1

2

3

4

5

1

2

3

4

5

Green

Green

Green

Green

Green

In the case of a bovine and calf carcass with a stamp mark on each side and in the case of a pig carcass with a stamp mark on one side

Damage (all species)

[Reg. 9 and 14]

1

2

3

1

2

3

Brown

Red

Black

Shall be stamped in such a way as to indicate the damaged area

Masculinity (all species)

[Reg. 15(3)]

Male

M

Black

In the case of a bovine carcass with a stamp mark on each side in the immediate vicinity of the loin; in the case of a sheep and goat carcass with a stamp mark on each side in the immediate vicinity of the loin; in the case of a pig carcass with a stamp mark on each side in the immediate vicinity of the loin

Sucking pig

[Reg. 11(1)]

Sucking pig

S

Purple

On forehead

Percentage meat (pigs)

[Reg. 11(2)]

P

O

R

C

U

S

P

O

R

C

U

S

Purple

Purple

Purple

Purple

Purple

Purple

On each side in all the cases

Sausage pig

[Reg. 11(3)]

Sausage pig

W

Purple

One stamp mark on each buttock

Rough

[Reg. 11(4)]

Rough

RU

Black

One stamp mark on each side