The resulting number is area of the ribeye in square inches. A practical working method of evaluation exists but space limits the lengthy instruction and tables that must be presented If you collect the four measurements described above and plug them into the formula, you should have a fairly accurate Yield Grade. Most Galloway producers should see this value in the 2.3 to 3.5 range. In addition to these factors, color, texture and firmness of lean in the ribeye muscle are considered in determining final Quality Grade. Quality Grades are currently undergoing some revision to meet consumer needs.
Stores are interested in branded meat with specific requirements, rather than the government grades.
Most people, however, still associate high Select to Choice grades as quality beef. Packers pay on the basis that Choice is desirable, with deductions for carcasses that grade less than Choice. The diagram at right demonstrates the nine degrees of marbling referred to in the United States Standards for Grades of Carcass Beef. Be aware that the freshly cut ribeye muscle is typically purplish-red in color. Quality grades are usually not determined prior to maximum bloom.