Abstract: Automated grading of meat (carcasses or cuts, particularly pork legs) employs the steps of: a) obtaining a representative image, or representative images, of a meat cut; e.g. using video cameras; b) processing said representative image or representative images to provide data relatable to the fatness of said meat cut; c) processing data provided at step (b), so as to produce one or more parameters suitable for categorizing the meat cut and/or the carcass from which the meat cut was taken; suitable parameters include the amount of fat or lean tissue, the location of fat tissue and the predicted yield of meat product; and d) comparing said parameter(s) with values stored in a database to determine the overall grading of said carcass or meat cut.