I am not staking out a position here, I am just asking a question. The rib, the loin, and the sirloin is over half of the value of the carcass and just about all the packer's profits. The round ends up in a 5 lb chubs on the shelf at $1.99 a lb or in somebody's frozen burrito. We have a lot of steer shows where trained judges place the class flat out WRONG when we grade the carcasses in the carcass contest after the show. I am not talking about what sells bulls here. Knersie is right. Folks come out look at the bulls from behind and ranks them. Looks at them from a profile and ranks them in his head and picks the bull that he THINKS is the thickest. That does not mean they identified the best bull any more than that highly experienced steer show judge did (who does virtually the same thing). I suspect that the scanned REA (combined with the REA EPD) is probably a better measure of $ value of muscle than me eyeballing his butt. I don't know that. I am not sure how you would prove that; but I am just throwing that out there.