Abstract
Formal carcass classification standards or grading systems enable the trade of carcasses unseen. The vast majority of countries begun with classification systems solely designed to describe the carcass to the purchaser with the definition of quality varying for each destination market. In contrast, other grading schemes [e.g., the US Department of Agriculture (USDA) classification] confer both a yield grade and a quality grade to each carcass. More recently, Australia has developed a unique grading system called Meat Standards Australia (MSA) for individual muscles or cuts in interaction with the cooking method. Currently, there are many national and private carcass grading systems or quality schemes for retail beef related to origin, tradition, or eating quality, each with their own focus and methods of evaluating and describing carcasses and/or beef. This chapter aims to describe the current carcass grading systems and the current quality schemes for retail beef, and will conclude with future and emerging considerations that are likely to influence quality assurance schemes in the future.