On the day of boning, carcasses are graded to classify the marble score and other attributes of each cut on the carcass. Stockyard grade carcasses at the 12th/ 13th rib. The marble score given for this site then classifies the whole carcass as that specific grade. As the tenderloin cannot be cut through at processing we are unable to check the marbling of the meat. The tenderloin will have less marbling than the rib eye or striploin as the closer the muscle is the heart, the more marbling the muscle we display.
A Stockyard production team member is at each production checking the quality of each product. If there is a visible problem with quality of the cut it will be downgraded.