		Score 1* (coarse grain of meat)	Score of 5* (fine grain of meat)
Carcass assessment relative to evaluation of the whole carcass
Carcass assessment		big and hollow	plump and well conformed
Balance between hind and forequarters		bad balance, too much forequarters	good balance, little forequarters
Thigh conformation		thigh without round	round and regular thigh
Bone development		unrefined, too developed	fine
Fat development		thin or very fat carcass	covered carcass
Feel of the diaphragma		hard and dry fibres	crushing and flexible fibres
Feel of the longus colli		hard and dry fibres	crushing and flexible fibres
Carcass assessment relative to evaluation after separation of quarters
Muscle relative depth		no muscle depth, high fat depth	large muscle depth, light fat depth
Inter-muscular fat at the 5^th rib level		large amount	limited fat development
Longissimus thoracis seepage		dry with small pearls	neither very wet, nor very dry
Longissimus thoracis nerves		many visible nerves	lack of visible nerves
Longissimus thoracis marbling		visible and poorly distributed marbling	evenly distributed or invisible marbling
Longissimus thoracis fibres		easily visible to the neck eye	very fine, not visible
Evaluation by touching the longissimus thoracis and of the rhomboideus thoracis		rough and granular	smooth and soft, without harshness
Global “grain of meat” assessment		Very rough/granular	Smooth, soft, without harshness