How many quality grades are used to evaluate beef cattle carcasses?

Beef cattle carcasses are evaluated using a system that includes five distinct quality grades. These grades assess the meat's quality based on certain factors, such as the degree of marbling, color, and texture of the meat, which are indicative of the tenderness, juiciness, and flavor characteristics desirable to consumers. The five grades typically recognized are Prime, Choice, Select, Standard, and Commercial.

In addition to quality grades, beef carcasses are also assigned yield grades, which help determine the quantity of palatable meat that can be obtained from the carcass. The inclusion of eight yield grades in the evaluation system facilitates a comprehensive analysis of the carcass, focusing on factors like the amount of muscle versus fat and overall carcass weight.

This combination of five quality grades and eight yield grades provides a detailed and standardized method for assessing beef, ensuring that producers and consumers have a clear understanding of what to expect in terms of both the quality and quantity of the meat. Thus, the correct response encompasses both components, highlighting the thoroughness of the grading system used in the beef industry.