The HoReCa sector and processing plants in global markets require raw materials with consistent, strictly measurable technical parameters. In the European Union, the foundation for standardising pork meat is a uniform, mandatory carcass classification system known as EUROP¹. For buyers in Asian markets, this system serves as a formal guarantee that the purchased goods meet precise structural criteria.
Mechanics of the EUROP System
Classification within the EUROP system is based on an objective, instrumental assessment of the lean meat percentage (muscling) in a pork carcass. Measurements are taken at slaughterhouses immediately after slaughter, utilizing certified estimation methods based on physical measurements of one or more anatomical parts of the carcass¹. Based on the results obtained, carcasses are assigned to respective commercial classes:
S (Superior): lean meat content is 60% or more
E (Excellent): from 55% to less than 60%
U (Very Good): from 50% to less than 55%
R (Good): from 45% to less than 50%
O (Fair): from 40% to less than 45%
P (Poor): less than 40% In international trade, classes S and E enjoy the highest recognition, characterised by the highest degree of muscling and an optimal fat proportion.
Significance for the HoReCa Sector and Processors in Asia
For restaurants, gastronomic chains, and distributors in Japan, Vietnam, or Singapore, importing pork standardised according to the EUROP classification yields concrete operational benefits:
Precise Food Cost Planning: A consistent and predictable meat-to-fat ratio within a given class (e.g., Class E) allows foodservice managers to accurately estimate the butchery yield of the raw material. The elimination of fluctuations in waste fat amounts enables precise calculation of the cost of a single dish portion.
Consistency and Standardisation of Dishes: In Asian cuisine, pork is often subjected to specific processing, such as slicing into very thin strips for wok dishes (stir-fry) or soups like ramen or pho. Raw material of a uniform class guarantees identical tissue structure in every consecutive delivery, allowing a constant standard of served dishes to be maintained.
Optimisation of Technological Processes: Meat processors receive raw material with uniform parameters, which facilitates the automation of portioning and packaging processes and minimises the need for manual meat trimming.
A Universal Commercial Language: The class designation (e.g., “Class E”) in export documentation serves as an explicit technical communication between the European exporter and the Asian importer, eliminating interpretation discrepancies regarding product quality.
Summary
The EUROP system is an advanced legal and technological tool that translates into the business stability of the European Union’s commercial partners. By standardising muscling, European pork delivered to Asian markets provides the HoReCa sector with the highest level of operational and culinary predictability.
Data and Information Sources:
¹ Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products (Annex IV, Part B – Union scale for the classification of pig carcasses).
² European Commission: TRACES system (Trade Control and Expert System) – integrated management of veterinary and sanitary certification.
Full information on EU market systems and agricultural regulations:
