Cattle generally can test anywhere from 0mm to over 30mm of fat. Our clients collectively have a diverse range of fat requirements and I have asked them for their specific preferences on carcass weight, fat depth, and meat and fat colour. Once I receive the carcass assessment information back from the abattoir (the day after they are killed), I can better match the particular carcass to the client prior to trucking the carcasses.  Marbling scores and EMA (Eye-muscle area – used as a guide to asses how much usable meat is on a carcass – the ‘usable meat’ percentage) data are not used by us in the process of matching the carcass with the client, as all clients would like these two scores to be high.