USDA Inspected. Independently Quality Evaluated.

Following harvest, our beef is evaluated using an independent third-party camera grading system. Digital imaging technology provides an objective and consistent assessment of the carcass and its quality characteristics. Depending on the grading system, these characteristics can include marbling, ribeye characteristics, fat and lean characteristics, and overall carcass composition. This additional evaluation provides Fossil Rock Farms with valuable information about the quality and consistency of the beef we produce.

Marbling — Intramuscular fat visible within the ribeye. Marbling is an important indicator associated with flavor, juiciness, and eating quality.

Ribeye characteristics — The size and physical characteristics of the ribeye muscle can provide information about carcass composition.

Fat characteristics — External fat and other measurable fat characteristics may be evaluated to help assess carcass composition.

Lean characteristics — The camera may analyze characteristics of the exposed lean muscle, such as its appearance and composition

Carcass composition — Measurements can be used to help estimate the amount and distribution of muscle and fat throughout the carcass.

Consistency — Digital analysis provides a standardized measurement process, helping reduce some of the variability associated with purely visual assessment.