Two schools of thought on quality of organic beef
One school suggests that organic cattle should be graded along the same lines as conventional, using the EUROP system.
For non-farmer readers, this grid or grade system scores cattle carcass shape and muscle development from the top (E) to the bottom (P). Numbers 1 to 5 denote the degree of fat on the carcass, with 1 having the least and 5 the most. In conventional farming top price achieving animals are up at the U or (rarely) E levels, with a fat score of 1 or 2.
