Beef carcass classification

Such processors are required to comply with Food Safety and Inspection Service (FSIS) grade labeling procedures.

The grades are based on two main criteria: the degree of marbling (intramuscular fat) in the beef, and the maturity (estimated age of the animal at slaughter).

Prime has the highest marbling content when compared to other grades, and is capable of fetching a premium at restaurants and supermarkets.

Select is sold as a cheaper, leaner option in many stores and is the lowest grade typically found for consumer purchase as a steak.

The EU employs a grading scheme that emphasizes carcass shape and amount of fat covering[4] instead of marbling and aging.

Yield grades are intended to estimate the pounds of boneless closely trimmed retail cuts from the carcass.

External fat is measured at a distance of ¾ the length of the ribeye from the chine bone end.

2930/81 were enacted to facilitate the application of a community scale for the classification of carcasses of adult bovine animals.

In the UK, the Meat and Livestock Commission (MLC Services Ltd) is responsible for the classification of over 80% of the cattle slaughtered in Britain.

A typical classification would be R4L where the R refers to a "Good” carcass with an “Average” to “High” covering of fat according to the MLC.

Most classifiers are employed by MLC services and they are audited quarterly by the Rural Payments Agency (RPA), a government organisation.

Two main problems that are often cited in reference to the EUROP grid are its subjective application and its lack of consideration for meat eating quality.