An Irish SME has successfully tested a new pig carcass grading technology in Spain and Poland. The novel system provides significant competitive advantages, and should soon be made available all across the EU.
In the meat industry, not all pigs are made equal. Tenderness, juiciness and flavour will highly depend on a pig’s breeding, age, feeding and management over its lifetime, so it seems only right to price each carcass accordingly. This system is called pig carcass classification, and it’s essential to ensure fair payment to the producer.
Further details: Accurate carcass grading systems for the pig slaughtering market