The beef classification technique Video-Image-Analysis (VIA) allows a clear specification of the carcass quality. An objective of our study was to identify possible applications of carcass quality describing parameters for the quality and information management of beef production chains. In addition to the EUROP-classes important key figures are value determining commercial primal cuts of haunch (incl. rumb and round), roastbeef and shoulder, which specify the carcass composition. Internet portals are a suited method to realize quality data transfer in each stage of the chain.