The slaughtered beef model is divided according to DLG classification: what does it mean?

The simplified DLG cutting method refers to a standardized approach used to classify and divide beef into specific cuts, based on the criteria of the Deutsche Landwirtschafts-Gesellschaft (DLG), the German Agricultural Society. This simplified method is intended to make it easier and more uniform to divide cattle cuts, improving the understanding and application of quality standards for producers, butchers and consumers.

Features of the simplified DLG cutting method:

1. Standardization ofcuts:

   • The simplified method divides the beef carcass into a defined number of cuts, with the goal of reducing slaughter complexity and facilitating categorization. A common language is created to help butchers and producers identify and treat cuts uniformly.

2. Classification by quality:

   • Each cut is evaluated according to quality criteria such as tenderness, marbling (intramuscular fat), juiciness and flavor. These parameters are essential in determining the value and optimal use of each cut.

3. Commercial use:

   • The simplified method is designed to make it easier to classify beef for sale and distribution. A clearer categorization helps to allocate different cuts to specific markets, or for particular purposes (catering, home consumption, etc.).

4. Waste reduction:

   • With a simplified and systematic approach to cattle cuts, the aim is to optimize the use of each part of the animal, reducing waste and increasing the efficiency of the slaughter process. This is especially useful in an industrial or large distribution setting.

5. Facilitation of consumer choice:

   • Consumers can more easily recognize meat cuts and their quality, thanks to clear breakdowns and understandable descriptions. This also helps simplify product labels and improve transparency in purchasing choices.

Benefits of the simplified DLG cutting method:

• Clarity: Provides simple and immediate categorization of cattle cuts, facilitating the work of butchers and traders.
• Efficiency: Allows optimization of the meat slaughtering and distribution process.
• Quality: Helps maintain and communicate high quality standards, making the best cuts more accessible to consumers based on their characteristics.

The simplified DLG cutting method is therefore a useful system for those working in the beef industry, enabling more efficient and transparent management of meat production and marketing.