Two schools of thought on quality of organic beef

HOW should quality be defined in organic beef? There are two schools of thought.

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.