Abstract
The terms classification and grading are often used interchangeably. Carcass classification is the sorting of carcasses into classes based on specified criteria. Grading, on the other hand, involves a value judgment so that the classes are ranked in relation to their intrinsic value. Classification schemes evolve over time in response to changes in the cattle population, changes in the market, and as a response to new knowledge and developments in technology. This article reviews these developments in some beef producing countries representing. The article concludes on novel techniques to describe carcass characteristics or predict quality outcomes.
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