What term is used when referring to the degree of marbling and maturity of an animal?

The term used to refer to the degree of marbling and maturity of an animal is "quality grade." Quality grading is a system that evaluates the expected palatability of meat, which is influenced significantly by the amount of marbling—fat deposited within the muscle—and the maturity of the animal at the time of harvest. Marbling contributes to the juiciness, tenderness, and flavor of the meat, making it a critical factor in the overall quality assessment.

In contrast, other terms listed in the options address different aspects of meat evaluation. "Carcass grade" typically refers to the classification of a carcass based on size or weight, which may not necessarily reflect palatability. "Meat inspection" pertains to the safety and health standards of meat processing rather than quality characteristics. "Fat content" deals solely with the amount of fat in the meat, which does not encompass the broader evaluation criteria of quality grading that includes both marbling and maturity.