A leading cattle expert discusses factors to be taken into consideration when evaluating market cattle. He demonstrates how to estimate live cattle, then compares those estimates with actual carcass data for fat thickness; ribeye area; percent kidney, pelvic and heart fat; USDA yield and quality grade. Also discussed are equations for deriving market value and ranking cattle based on performance (growth, gain, market prices, retail yield and production costs). Fifteen market cattle are presented to viewers for evaluation. After slaughter, the carcass data is presented. Video shot on location at the 21st Century Concepts Important to Meat-Animal Evaluation Conference. A supplement is included.