The utility grade is further divided into breaking and boning classifications. The quality grades are determined by evaluating marbling and maturity. Most cows that are to be culled will be over 3.5 years old and fall into C, D, or E maturity. Cows with maturity levels of C or higher are only eligible for quality grades of commercial, utility, cutter, and canner. Another factor that affects value of the carcass is fat color.
Cows typically have yellow colored fat that is less preferred by the industry.
The yellow color is caused by pasture pigments or B carotene. Those cows that are fed grain before slaughter add white fat to their carcass. The whiter fat dilutes the yellow fat allowing for a more desirable color. An additional factor that reduces value involves carcass weight. Packers discount carcasses that weigh less than 350 pounds.