How important is the grader?
A thorough understanding of the general characteristics, dressing and chilling practices and presentation as they pertain to a beef carcass are essential if the Grading regulations are to be correctly applied. The grader is entrusted with the classification of a carcass. Every carcass bears a value based on its quality and yield. It is imperative that each carcass assessment be accurate and consistent with the Regulations. To correctly grade a carcass a grader must: • Understand the factors and characteristics influencing carcass quality and yield (i.e. dark cutters) • Be knowledgeable and capable of readily identifying the different grades of beef as defined in the Regulations • Be capable of applying the grade standards using sound and consistent judgment.
