Two lines are drawn at right angles to the goal line, 16.5m from the inside of each goalpost. These lines extend 16.5m into the field of play and are joined by a line drawn parallel with the goal line.
Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. Degree of marbling is the primary determination of quality grade.raders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. Degree of marbling is the primary determination of quality grade.
In 1994, the USDA declared E. coli O157:H7 as an adulterant in ground beef. In 2012, USDA declared six additional most common STECs as adulterants in raw ground beef as well. Before 1996, the inspection of beef carcasses was by sight, touch, and smell.