Which of the following is a common indicator of beef quality grading?

Fat thickness is indeed a common indicator of beef quality grading because it directly influences the marbling and overall palatability of the meat. In beef quality grading, marbling refers to the intramuscular fat, which contributes to the tenderness, juiciness, and flavor of the beef. The amount of fat thickness measured at specific locations on the carcass, such as the rib eye, helps assess the quality and yield of the beef.

Quality grades are determined by several factors, but fat thickness is critical because it is a key determinant in differentiating between quality grades such as Prime, Choice, and Select. These grades are based not only on fat thickness but also on marbling, maturity, and overall carcass quality. Therefore, fat thickness provides essential information about the expected eating experience, making it a vital factor in grading the quality of beef.