This site uses classification codes. These codes are based on those issued by the New Zealand Meat Classification Authority.

However, their use by processors is voluntary, and there may be inconsistent use between companies on occasions.

You can download the official documents for these codes here.

Beef carcass classifications (.pdf 91KB)
Lamb carcass classifications (.pdf 91KB)

The following two documents set out the velvet classifications. They are very large documents, however, and are best downloaded with broadband. If you are on dial-up, they may take a long time (half an hour?) to load.

Velvet Red deer (.pdf 1MB)
Velvet Elk/Wapiti (.pdf 498KB)

(To do these downloads, you will need to have the Adobe Acrobat reader on to your computer. Most computers have it already loaded, but if your's does not, you can get it here >>>)

If you have current data you would like included in this site, or ideas for additional coverage, please contact us.