What is "meat grading" and its purpose?

Meat grading is a voluntary process that assesses the quality and yield of meat products, providing a consistent standard that helps consumers and producers make informed decisions. The purpose of meat grading is to evaluate the characteristics of the meat, such as marbling, firmness, color, and maturity, which factors into the overall quality.

Grading helps in the classification of meat into different categories, influencing market pricing and consumer expectations. By providing a clear grade, such as Prime, Choice, or Select, it allows buyers to understand the quality they can expect, which aids in making purchases that align with their needs. This system of grading ensures that meat products are evaluated fairly and uniformly, reinforcing consumer trust in the marketplace.

The other options pertain to different aspects of meat regulation and traceability but do not accurately represent the definition of meat grading. This distinction is vital for understanding the role of grading within the broader context of meat quality assessment and market dynamics.