Beef quality grading systems (USDA, MSA, EU) primarily assess marbling, maturity, and colour — criteria that intersect with animal welfare. Dark-cutting beef (dark firm dry, DFD) arises from preslaughter stress depleting muscle glycogen, producing economic losses and signalling poor welfare. Studies show cattle exposed to feed withdrawal, rough handling, or social disruption show 30–50% higher DFD incidence. Welfare-improving practices — low-stress handling, adequate lairage, and familiar group transport — simultaneously improve grade outcomes. Industry initiatives increasingly integrate welfare audits into quality assurance programmes.