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.
Differences between meat may be explained by the muscle oxidative patterns, carnosine level being lower in muscles with a high proportion of oxidative muscle fibers (14), by animal breed and production system (16, 17) and by slaughter age (16).arnosine level in beef meat is not affected by storage time (16, 19) but can be altered by cooking. In grilled meat, carnosine concentration (in fresh matter) tends to increase (7, 18), although it slightly decreased when expressed on the basis of the DM (18).