Which carcass type is NOT a goal of beef producers regarding customer preference?

In the context of beef production and customer preferences, a fatty carcass is not typically seen as a desirable goal for producers. Customers generally seek carcasses that are lean and muscular, as these qualities tend to align with current consumer preferences for healthier meat options. A lean carcass is favored because it typically provides a higher yield of meat with less fat, while a muscular carcass is valued for its overall meat quality and texture.

Palatability is also an essential aspect of customer preference; consumers tend to favor meat that is tender and flavorful. Therefore, the emphasis among beef producers is focused on achieving lean, muscular, and palatable carcasses, which contribute positively to market demand and consumer satisfaction. In contrast, a fatty carcass does not align with these trends, making it less desirable in the eyes of both producers and consumers.