The coach of the 1991, 1996 and 1997 Collegiate National Champion Meat Judging teams provides easy-to-follow instructions in the art of beef quality grading. Carcasses representing each maturity group (A, B, C, D, E) provide an excellent opportunity for students to hone their quality grading skills. The coach discusses skeletal maturity, lean maturity, marbling and balancing equations using current USDA grade standards. Sample marbling scores are shown, as well as charts and formulas used to balance maturity and marbling to reach final USDA quality grades. A supplement is included. Collaborator: Mark Miller, Ph.D., Texas Tech University.