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,,
Cod fat,– 0,5,,
Fat on inside of topside,– 0,3,,
Jugular vein and adjacent fat,– 0,3,,
Removal of external fat,,0,0,+ 2,+ 3,+ 4,
Removal of brisket fat to leave a covering of fat (the muscle tissue must 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,