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Carcass conformation has been traditionally used by the meat trade as an indicator of carcass quality. Carcasses that are short in the leg, plump. and blocky are believed to contain more high-priced cuts, more meat, and less bone than carcasses that are longer in the leg.
The (chemical) analysis of carcasses is a time-consuming exercise and requires very precise approaches to the task.
Currently meat quality is evaluated through visual appraisal of certain carcass characteristics, such as marbling (intramuscular fat), muscle color, and skeletal maturity.
Confusion originates from the fact there is a condition of live pigs called porcine stress syndrome, abbreviated to PSS.
There are eight beef quality grades: Prime, Choice, Select, Standard, Commercial, Cutter & Canner.
Dressing percentage, or carcass yield as it is sometimes referred to, is the proportion of ending live weight yielded after animals have been stunned (desensitized), exsanguinated, skinned or scalded, and eviscerated.
Quality grade. The quality grade of a carcass is mostly determined by the amount of marbling on the cut surface of the ribeye between the 12th and 13th ribs. Marbling is the flecks of fat in the ribeye muscle.
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