What is the primary carcass evaluation system used for cattle?

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The primary carcass evaluation system used for cattle is quality grading, which focuses on assessing the factors that contribute to the overall quality of the beef produced. This system evaluates aspects such as the amount of marbling (intramuscular fat), the maturity of the animal, and the firmness and texture of the meat. Quality grades provide an indication of the expected tenderness, juiciness, and flavor, which are all critical factors for consumer satisfaction and demand.

Quality grades are typically classified into categories such as Prime, Choice, Select, and Standard, reflecting varying levels of desirability. Understanding quality grading is essential for producers and marketers in order to position their beef products effectively in the marketplace.

Yield grading, which is also important, focuses more on the quantity of meat that can be harvested from a carcass rather than its quality attributes. While it plays a role in pricing and marketing, it is not the primary system for determining the overall acceptability of beef to consumers.

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