Meat quality refers to the characteristics of meat that determine its value and appeal to consumers. Key factors include tenderness, juiciness, flavor, and color. These attributes can be influenced by the animal's breed, diet, and how it was raised and processed. Additionally, meat quality is assessed through grading systems, such as those used by the USDA in the United States. Higher grades typically indicate better quality, which can affect pricing and consumer choice. Proper handling and storage also play a crucial role in maintaining meat quality from farm to table.