Beef carcass judging
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Max. marks
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Marks awarded
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General
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Conformation
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Compact, Well fleshed, small bone
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15
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Finish
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Smooth, even cover of firm creamy fat
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10
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Quality
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Flesh marbled, fine grain, good colour
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5
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Internal fat
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Suet in proportion to general finish
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2
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Weight
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According to trade requirements
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5
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Soundness
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Well dressed, free from bruises and scores
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3
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40
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Hind quarters
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Loin
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Well fleshed not excessively fat
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15
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Rump
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Full, evenly fleshed to tail head
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5
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Round
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Full, extending well down hock
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12
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Flank
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Thick and full of meat
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2
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Leg
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Fine bone, fat extending well down shank
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2
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36
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Fore Quarters
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Ribs
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Well fleshed, deep, good eye muscle, smooth finish
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15
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Shoulder
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Compact well covered
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2
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Neck
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Short and thick
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2
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Brisket
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Short and well fleshed
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4
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Shank
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Fine bone
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1
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24
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Grand total
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100
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Last modified: Thursday, 12 April 2012, 11:27 AM
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