Carcass Ultrasound

Dr. Brent Scarlett has received advanced training in carcass ultrasound to be able to identify the quality of the muscling and marbling of the ribeye and tenderloin in standing beef cattle. Marbling refers to the amount of intramuscular fat found on the ribeye and tenderloin cuts. These fat deposits are responsible for much of the flavor and tenderness of the meat upon preparation. Therefore, beef that show desirable marbling are more likely to pass on excellent carcass quality to their offspring.