A preliminary yield grade is first determined solely on 12 th rib fat thickness. Thickness of Fat Over Ribeye, in. Carcass weight of the animal can be calculated by estimating the animal's dressing percent and multiplying it by the live weight of the animal. Quality can be identified as those factors that affect the palatability of tastefulness, flavor and juiciness of the meat. Quality grading of beef carcasses is determined by two subjectively scored factors in all cases where color, texture, and firmness of lean are normal.
Maturity is important since the tenderness of lean muscle decreases as the animal advances in age.
It is measured by the degree of ossification of the vertebrae. The amount of fat within the muscle is known as marbling or intramuscular fat. The marbling is scored in the ribeye muscle at the 12 th rib. There are nine degrees of marbling and they are listed from the least amount to the highest. Practically Devoid 6.