One of the major tools needed for a more accurate live animal evaluation
is an objective method of det.ermining the amount of muscle in a
beef steer. We can come close to estimating dressing percentage and
grade but these factors are not good indicators of the amount of red
meat or "edible portion" that is in the carcass. Many prime cattle have
less utility or true value than choice cattle because of excess fat and/or
lack of muscle.