Beef (Bovines) and lamb/sheep (Ovines) are slaughtered and graded according to strict specifications provided by the Red Meat Abattoir Association (RMAA).

Beef is graded according to the age of the Bovine (as determined by how many teeth they have). A grade is the youngest, followed by AB, B, and C grade. They are also graded according to their bodyfat, where 0 is the leanest, and 6 is the fattest a Bovine can get.