:)

O acabamento de carcaça, também chamado de gordura de cobertura, é determinado visualmente logo após o abate, ou após o resfriamento, com base numa estimativa da espessura de gordura subcutânea.
http://www.pubvet.com.br/artigos_det.asp?artigo=161

Yield grades are intended to estimate the pounds of boneless closely trimmed retail cuts from the carcass. Closely trimmed refers to approximately ¼ inch of external fat. The yield grade is determined by considering 4 carcass characteristics: external fat, Kidney Pelvic and heart fat, Ribeye area, and Hot carcass weight. The amount of external fat is measured at the ribbed surface between the 12th-13th ribs. The ribbing of carcasses is described in the US standards for beef grading. External fat is measured at a distance of ¾ the length of the ribeye from the chine bone end. This initial number can be adjusted up or down depending on any abnormal fat deposits. As the amount of external fat increases, the percent of retail cuts decreases.
http://en.wikipedia.org/wiki/Beef

The usual term would be "finish" which means getting the animal to the ideal point for slaughter.

Em Europa as duas medidas das carcaças são a da conformation e a da fat cover.