Carcass classification essentially has two functions: to provide information on aspects of carcass value which are of importance in subsequent marketing operations, and to provide a formal basis for a producer payment system which would thus encourage the production of carcass types demanded by the trade. There are examples of characteristics which have a market value unjustified in the light of objective analytical data, carcass conformation in sheep, and particularly cattle, being a prominent example. Idealistic carcass classification schemes would convey estimates of the amount of lean meat in a carcass and of the proportions of lean and fat in different carcass parts. They would include measurements of meat quality, not only extremes such as pale, soft, exudative (PSE) or dark, firm, dry muscle, (DFD) and soft, oily fat, but also measures indicative of eating quality, particularly texture, within the range of ‘normal’ meat.