Genetics have allowed producers to improve their breeding stock, but carcass characteristics are still hard to select for. If genetics were used to create specific characteristics for a grid, the results would likely lag behind a changing grid. Rather producers need to have a flexible genetic line that can have carcass characteristics altered through feeding and management. Previous success with selection for carcass characteristics includes the selection for decreased backfat. The result was a decrease in overall body fat allowing leaner products and higher weights to be achieved, which increases feed efficiency and improves carcass value. The future for selection for carcass characteristics will likely include improving product quality. Quality differs between person and country, but features like colour, tenderness, marbling, and flavour could be altered. Likely the way to do so will be through the terminal sire line, as maternal lines have a significant investment in them towards hybrid vigor and fertility. Measuring visual components, pH, and water holding capacity requires additional labour and wastage, although molecular genetics may be able to help through marker assisted selection (MAS). Using MAS and EBVs terminal sire lines can be selected to improve product quality.