Abstract

Some information of the first exports of frozen meat from New Zealand is given partly as a background to the development of export carcass grade standards. Investigations that have examined the physical and/or chemical composition of carcasses according to grade are reviewed as are examples of research studies that have used carcass grade as one of the traits considered. On the basis of very limited evidence, it is concluded that selection of meat animals for carcass grade is unwarranted but that improvement in carcass quality through breeding should take into account the need to reduce fat content and increase the depth of muscling both of which are, or should be, closely related to carcass grade. It is emphasised that those who produce meat animals of high carcass merit should be properly rewarded for their effort. A brief speculation into the future of carcass grades is made, but whether grading will be replaced by a carcass classification scheme or some other procedure that is automatic, quick and pertinent remains in the future.

AE, Frazer

Proceedings of the New Zealand Society of Animal Production, Volume 42, , 99-102, 1982