• Grading is intended to place carcasses into uniform groups of similar quality, yield, and value, in order to facilitate marketing and production decisions.
• Grading may be used as a basis for producer settlement.
• Grading attempts to ensure that consumers have an improved product through greater consistency and predictability in the eating quality of specific grades of beef.
• Grading is not mandatory.

A thorough understanding of the general characteristics, dressing and chilling practices and presentation as they pertain to a beef carcass are essential if the Grading regulations are to be correctly applied. The grader is entrusted with the classification of a carcass. Every carcass bears a value based on its quality and yield. It is imperative that each carcass assessment be accurate and consistent with the Regulations. To correctly grade a carcass a grader must:

1. Understand the factors and characteristics influencing carcass quality and yield (i.e. dark cutters)
2. Be knowledgeable and capable of readily identifying the different grades of beef as defined in the Regulations
3. Be capable of applying the grade standards using sound and consistent judgment.

A carcass may only be graded after it has been inspected and approved for health and safety standards and bears a federal or provincial meat inspection legend or stamp. A certified grader assesses a carcass based on several criteria influencing either carcass quality or yield.