All beef from large abattoirs in the UK is all graded using the EUROP grading system a way of measuring two key things: fat cover, from Lean (1) all the way through to Very Fat (5H), and conformation class, from Poor (-P) all the way through to Excellent (E). In simple terms, the lettering relates to the overall shape of the animal, with E sitting at the top end of the scale, while the number reflects the level of fat cover, with mid-range scores indicating a balanced finish.