What aspect of livestock does USDA grading focus on in addition to conformation?

USDA grading of livestock primarily focuses on muscle and fat coverage because these traits significantly impact the quality and yield of meat from the animal. Grading assesses how well-developed the muscles are and how much fat is present, as these factors directly relate to the tenderness, juiciness, and overall palatability of the meat produced. Adequate fat coverage is also important for flavor and moisture retention during cooking.

While breed recognition, behavioral traits, and the age of the animal can be relevant in specific breeding or production contexts, they are not central criteria within the USDA grading system. Breed recognition might play a role in determining market value or classification of certain types of livestock, but it does not directly influence meat quality grading. Behavioral traits are important for animal handling and welfare but are not evaluated in the grading process. Age of the animal can sometimes contribute to considerations of quality and tenderness, yet it is muscle and fat coverage that are explicitly emphasized in USDA standards for grading.