The carcasses produced from E and U grade beef cattle face the risk of price cuts in Britain, according to the AHDB (the organisation for British beef and lamb).
Analysis carried out by the AHDB shows that these animals are most likely to have heavy carcasses, which will face penalties for being over weight.
In November of 2015, two of the key players in the UK beef trade, ABP and Dunbia introduced a new range of carcass specifications.
These carcass specifications, which processors say were mainly driven by retail demand, saw the maximum non-penalty cut of point for carcass weights drop to 420kg and 400kg respectively.
It shows that the beef cattle that fail to meet the factories retail specs for carcass weights are particularly concentrated among E and U grade animals, as they have the highest lean meat yield.
These carcasses attract some of the highest average prices, it shows, but most end up having carcass weights in excess of 380kg, with many over 420kg.
This could potentially have significant implications for those producers who are currently aiming to deliver animals with the highest conformation.
Some of these producers might need to adjust their system towards producing lower conformation, lighter animals, it reports.
Carcass weigh limits may fall further
According to the AHDB, the move to lighter carcasses is mainly driven by consumer preferences for smaller cuts.
It also suggests that the maximum carcass cut off point may fall further, with an upper limit of 380kg expected to become the new norm.
At the upper limit of 380kg, it shows that over 40% of the steers slaughtered in Britain during February would fail to meet this key requirement, 36% higher than the year before.
Carcass weight limits in Ireland
A similar story may also present itself in Ireland.
In January of this year, factory price cuts on over age and over weight carcasses returned with a bang, with some processors starting to penalise carcasses over 400-420kg.
Speaking to Agriland recently, Paul Brown, Group Development Manager with Dawn Meats said that these cuts were necessary as the markets for heavy carcasses continue to shrink.
Brown said the majority of Irish beef is exported to European markets and these consumers prefer smaller cuts taken from lighter animals.
He said the market requires about 80% of the beef produced in Ireland to come from steer and heifer carcasses weighing 300-380kg.