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.