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SEUROP classification: structured quality

The SEUROP classification was developed to enable an objective evaluation of meat quality for the whole of Europe. It indicates the degree of ‘meatiness’ of the pig, which is represented by the letters S-E-U-R-O-P, going from S (for ‘superior’) to P (for ‘poor’). Each class differs from the previous one by a lean meat percentage of 5%. This way the classification ensures the transparency of the sector.

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Belgium in leading position

When we divide the number of pig slaughters based on the SEUROP classification, what immediately catches the eye is Belgium’s leading position in terms of slaughters in the highest class (S). Moreover, the number of slaughters belonging to this highest class (S) continues to increase year after year.

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Pigs: slaughterings classified according to SEUROP

High-yield pork from Belgium

The Belgian Landrace is known for its high yield. It combines a high percentage of lean meat with a high carcass weight. The Belgian farmers deliver a lean pig with a meat percentage of +60% and a dressed weight of +96 kg. In other words, an efficient butchering of the Belgian Landrace guarantees more meat per piece.