How are meat carcasses inspected and graded after slaughter?

Meat inspection and grading are distinct processes in the meat industry. While inspection is mandatory to ensure safety and wholesomeness, grading is a voluntary system used to categorize meat based on quality and yield.12

Meat Inspection

Inspection is a mandatory process designed to ensure the safety of the food supply. It involves several stages:2
* Antemortem Inspection: Conducted on live animals to identify and remove those unfit for consumption, such as diseased or disabled animals.3
* Postmortem Inspection: Performed on the head, viscera, and carcass after slaughter to ensure the meat is wholesome and safe.3
* Procedures: Depending on national laws, inspections may be carried out by government officials, veterinarians, or plant personnel. In the United States, the U.S. Department of Agriculture oversees these procedures, which include monitoring sanitation, equipment, and residue levels.42

Meat Grading

Grading is a separate, often voluntary process that classifies meat based on expected eating quality—such as tenderness, juiciness, and flavor—and the yield of salable meat. Criteria include:1
* Quality Indicators: Assessors examine carcass conformation, fat thickness, the color and texture of lean meat, bone characteristics, and the level of marbling.1
* Global Variation: Grading standards differ significantly by country based on local production goals and consumer preferences.1