1. Beef Carcass Yield Grading CDE Practice Based on the 2003 Georgia State Meats CDE By: Jennie Simpson, Dr. Frank Flanders, and Tiffany Prather Georgia Agricultural Education Curriculum Office Georgia Department of Education March 2003 Click Here to meet the authors Start

2. Instructions The objective of this exercise is to learn to yield grade beef carcasses. Ribeye size and fat thickness on the ribeye must be estimated as well as the kidney, pelvic, and heart fat (KPH). Click on a carcass slide to START. Carcass #1 Carcass #3 Carcass #2 Carcass #4

3. Beef Carcass Yield Grading Carcass #1 Calculate yield grade based on the carcass shown and given values. Then click the correct answer in the box on the left. Given Values Hot Carcass Weight 772 lb. KPH 3% Yield Grade 1HighHigh Average Low 2 High High Average Low 3 High High Average Low 4 High High Average Low 5 High High Average Low Click on ribeye below to view grid and estimate fat thickness. HELP Return

4. HELP MENU Formula Method Shortcut Method KPH Hot carcass weight Ribeye Area Fat Thickness at the 12 th Rib

5. HELP MENU Formula Method Shortcut Method KPH Hot carcass weight Ribeye Area Fat Thickness at the 12 th Rib

6. HELP MENU Formula Method Shortcut Method KPH Hot carcass weight Ribeye Area Fat Thickness at the 12 th Rib

7. HELP MENU Formula Method Shortcut Method KPH Hot carcass weight Ribeye Area Fat Thickness at the 12 th Rib

8. Beef Carcass Yield Grading Carcass #2 Calculate yield grade based on the carcass shown and given values. Then click the correct answer in the box on the left. Given Values Hot Carcass Weight 627 lb. KPH 2.5% Yield Grade 1HighHigh Average Low 2 High High Average Low 3 High High Average Low 4 High High Average Low 5 High High Average Low Click on ribeye below to view grid and estimate fat thickness. HELP Return

9. Beef Carcass Yield Grading Carcass #3 Calculate yield grade based on the carcass shown and given values. Then click the correct answer in the box on the left. Given Values Hot Carcass Weight 575 lb. KPH 1.5% Yield Grade 1HighHigh Average Low 2 High High Average Low 3 High High Average Low 4 High High Average Low 5 High High Average Low Click on ribeye below to view grid and estimate fat thickness. HELP Return

10. Beef Carcass Yield Grading Carcass #4 Calculate yield grade based on the carcass shown and given values. Then click the correct answer in the box on the left. Given Values Hot Carcass Weight 675 lb KPH 4% Yield Grade 1HighHigh Average Low 2 High High Average Low 3 High High Average Low 4 High High Average Low 5 High High Average Low Click on ribeye below to view grid and estimate fat thickness. HELP ReturnGo to End

11. Yield Grade- a numerical value from 1 to 5 based upon the yield of boneless, closely trimmed, retail cut from the round, loin, rib, and chuck. The official USDA grading standards yield grades range from 1.0 to 5.9. The yield grade is rounded to the nearest whole number. Ribeye Area (REA)-determined by either a direct grid reading of eye muscle or by a planimeter reading. Most federal graders are familiar enough with estimating area that they do not need the use of a grid. Hot carcass weight can be used to estimate REA (see shortcut method). Fat Thickness (FT)- Can be an average of three fat measurements or just a single one. Adjust the estimated value up or down depending on the fat covering the rest of the body. Adjustments of 0.1-0.2 are not uncommon.

12. Beef Quality Grading- based upon two factors: Degree of Marbling and Degree of Maturity. Marbling-the intermingling or dispersion of fat within the lean meat. The grades range from Prime to Practically Devoid with Prime being the most marbling. Maturity-refers to the animal’s physiological age which can determine the palatability of the meat. There are five groups which include A, B, C, D, and E.

13. Beef Carcass Quality Grading Carcass #1 Click on the pictures to enlarge and click on help box for definitions and calculations. Quality Answer A.Prime B.Choice C.Select D.Standard E.Commercial F.Utility G.Canner Marbling Maturity- Lumbar V. shown

14. Kidney, Pelvic, and Heart Fat (KPH)-estimated in pounds for each side. The two sides are totaled and divided by carcass weight to arrive at a percent. KPH ranges from.5% to 6%, but the average is 3%. Example: A 700 lb. will have 21 lb. of KPH or 10.5 lb. per side. Hot carcass weight (HCW)-obtained on beef carcasses just before chilling and chilled carcass weight is usually calculated from hot carcass weight because the chilled carcass weight is not always weighed before shipping. Hot carcass weight is 1 to 2% higher than chilled carcass weight.

15. Equation Formula for Yield Grade Answer: 2.5 + (2.5 x 0.4 in) + (.0038 x 650 lb) + (.2 x 3.0) – (.32 x 12.0 ) =2.8 Sample Problem: FT= 0.4 in REA= 12.0 in^2 HCW= 650 lb. KPH= 3.0% Yield Grade= 2.5 + (2.5 X FT at 12 th Rib) + (.0038 X HCW) + (.2 X KPH) - (.32 X REA) = FYG

16. Short Cut Method Ribeye Area Hot Carcass Weight (HCW) in Lb. Ribeye Area (In.^2) 5259.8 55010.4 57510.7 Base=60011.0 (RREA) 62511.3 65011.6 67511.9 70012.2 72512.5 How To Estimate Ribeye Area If You Know the HCW A typical carcass is 600 lb and has a 11.0 in^2 ribeye. For every 25 lb. Under the Base weight, subtract.3 in^2 from the 11.0 in^2 ribeye. For every 25 lb. Over the Base weight, add.3 in^2 to the 11.0 in^2 ribeye. Table on Left does the calculations for you.

17. Short Cut Method Ribeye Area Hot Carcass Weight (HCW) in Lb. Ribeye Area (In.^2) 5259.8 55010.4 57510.7 Base=60011.0 (RREA) 62511.3 65011.6 67511.9 70012.2 72512.5 How To Estimate Ribeye Area If You Know the HCW A typical carcass is 600 lb and has a 11.0 in^2 ribeye. For every 25 lb. Under the Base weight, subtract.3 in^2 from the 11.0 in^2 ribeye. For every 25 lb. Over the Base weight, add.3 in^2 to the 11.0 in^2 ribeye. Table on Left shows the calculations.

18. Short Cut Method Ribeye Area Hot Carcass Weight (HCW) in Lb. Ribeye Area (In.^2) 5259.8 55010.4 57510.7 Base=60011.0 (RREA) 62511.3 65011.6 67511.9 70012.2 72512.5 How To Estimate Ribeye Area If You Know the HCW A typical carcass is 600 lb and has a 11.0 in^2 ribeye. For every 25 lb. Under the Base weight, subtract.3 in^2 from the 11.0 in^2 ribeye. For every 25 lb. Over the Base weight, add.3 in^2 to the 11.0 in^2 ribeye. Table on Left does the calculations for you.

19. Short Cut Method Ribeye Area Hot Carcass Weight (HCW) in Lb. Ribeye Area (In.^2) 5259.8 55010.4 57510.7 Base=60011.0 (RREA) 62511.3 65011.6 67511.9 70012.2 72512.5 How To Estimate Ribeye Area If You Know the HCW A typical carcass is 600 lb and has a 11.0 in^2 ribeye. For every 25 lb. Under the Base weight, subtract.3 in^2 from the 11.0 in^2 ribeye. For every 25 lb. Over the Base weight, add.3 in^2 to the 11.0 in^2 ribeye. Table on Left does the calculations for you.

20. Short Cut Method Fat Thickness Adjusted Fat Thickness at 12 th Rib (In.) PYG.12.25.22.5.32.75.43.0.53.25 Base=.63.5.73.75.84.0.94.25 To Obtain Adjusted Fat Thickness 1. Estimate fat thickness at 12 th rib and adjust as necessary as according to the chart on left. 2. For each 0.1 in of adjusted 12 th rib fat thickness under 0.6 in, subtract 0.25 yield grade. 3. For each 0.1 in of adjusted fat thickness in excess of 0.6 in, add 0.25 to the Preliminary Yield Grade.

21. Short Cut Method Fat Thickness Adjusted Fat Thickness at 12 th Rib (In.) PYG.12.25.22.5.32.75.43.0.53.25 Base=.63.5.73.75.84.0.94.25 To Obtain Adjusted Fat Thickness 1. Estimate fat thickness at 12 th rib and adjust as necessary as according to the chart on left. 2. For each 0.1 in of adjusted 12 th rib fat thickness under 0.6 in, subtract 0.25 yield grade. 3. For each 0.1 in of adjusted fat thickness in excess of 0.6 in, add 0.25 to the Preliminary Yield Grade.

22. Short Cut Method Fat Thickness Adjusted Fat Thickness at 12 th Rib (In.) PYG.12.25.22.5.32.75.43.0.53.25 Base=.63.5.73.75.84.0.94.25 To Obtain Adjusted Fat Thickness 1. Estimate fat thickness at 12 th rib and adjust as necessary as according to the chart on left. 2. For each 0.1 in of adjusted 12 th rib fat thickness under 0.6 in, subtract 0.25 yield grade. 3. For each 0.1 in of adjusted fat thickness in excess of 0.6 in, add 0.25 to the Preliminary Yield Grade.

23. Short Cut Method Fat Thickness Adjusted Fat Thickness at 12 th Rib (In.) PYG.12.25.22.5.32.75.43.0.53.25 Base=.63.5.73.75.84.0.94.25 To Obtain Adjusted Fat Thickness 1. Estimate fat thickness at 12 th rib and adjust as necessary as according to the chart on left. 2. For each 0.1 in of adjusted 12 th rib fat thickness under 0.6 in, subtract 0.25 yield grade. 3. For each 0.1 in of adjusted fat thickness in excess of 0.6 in, add 0.25 to the Preliminary Yield Grade.

24. Short Cut Method Sample Problem PYG=3.5 HCW=650 lb. FT=0.4 in^2 REA=12.0 in^2 KPH=3.0 % So, WHAT is the FYG?

25. Short Cut Method Sample Problem PYG=3.5 HCW=650 lb. FT=0.4 in^2 REA=12.0 in^2 KPH=3.0 % So, WHAT is the FYG?

26. Short Cut Method Sample Problem PYG=3.5 HCW=650 lb. FT=0.4 in^2 REA=12.0 in^2 KPH=3.0 % So, WHAT is the FYG?

27. Short Cut Method Sample Problem PYG=3.5 HCW=650 lb. FT=0.4 in^2 REA=12.0 in^2 KPH=3.0 % So, WHAT is the FYG?

28. Adj. Fat Thickness HCWREA% KPH Estimated Values.4 in650 lb.12.0 in^23.0% Adjustment Factors -0.5 from PYG +0.2 to PYG -0.3 from PYG -0.1 from PYG Here’s How To Calculate The Answer: So, the FYG is 3.5 - 0.5 + 0.2 - 0.3 - 0.1= 2.8

29. Adj. Fat Thickness HCWREA% KPH Estimated Values.4 in650 lb.12.0 in^23.0% Adjustment Factors -0.5 from PYG +0.2 to PYG -0.3 from PYG -0.1 from PYG Here’s How To Calculate The Answer: So, the FYG is 3.5 - 0.5 + 0.2 - 0.3 - 0.1= 2.8

30. Adj. Fat Thickness HCWREA% KPH Estimated Values.4 in650 lb.12.0 in^23.0% Adjustment Factors -0.5 from PYG +0.2 to PYG -0.3 from PYG -0.1 from PYG Here’s How To Calculate The Answer: So, the FYG is 3.5 - 0.5 + 0.2 - 0.3 - 0.1= 2.8

31. Adj. Fat Thickness HCWREA% KPH Estimated Values.4 in650 lb.12.0 in^23.0% Adjustment Factors -0.5 from PYG +0.2 to PYG -0.3 from PYG -0.1 from PYG Here’s How To Calculate The Answer: So, the FYG is 3.5 - 0.5 + 0.2 - 0.3 - 0.1= 2.8

32. Short Cut Method Summary of Final Yield Grade Calculations HCW- Base is 600 lb. +0.1 to PYG for every 25 lb over base -0.1 from PYG for every 25 lb under FT-Base is 11.0 in^2 +0.25 to PYG for each 0.1 in^2 over base -0.25 from PYG for each 0.1 in^2 under base REA- Base is 11.0 in^2 -0.3 from PYG for each 1.0 in^2 over the base +0.3 to PYG for each 1.0 in^2 under the base KPH-Base is 3.5% +0.1 to PYG for each 0.5% over the base -0.1 from PYG for each 0.5% under the base

33. Short Cut Method Summary of Final Yield Grade Calculations HCW- Base is 600 lb. +0.1 to PYG for every 25 lb over base -0.1 from PYG for every 25 lb under FT-Base is 11.0 in^2 +0.25 to PYG for each 0.1 in^2 over base -0.25 from PYG for each 0.1 in^2 under base REA- Base is 11.0 in^2 -0.3 from PYG for each 1.0 in^2 over the base +0.3 to PYG for each 1.0 in^2 under the base KPH-Base is 3.5% +0.1 to PYG for each 0.5% over the base -0.1 from PYG for each 0.5% under the base

34. Short Cut Method Summary of Final Yield Grade Calculations HCW- Base is 600 lb. +0.1 to PYG for every 25 lb over base -0.1 from PYG for every 25 lb under FT-Base is 11.0 in^2 +0.25 to PYG for each 0.1 in^2 over base -0.25 from PYG for each 0.1 in^2 under base REA- Base is 11.0 in^2 -0.3 from PYG for each 1.0 in^2 over the base +0.3 to PYG for each 1.0 in^2 under the base KPH-Base is 3.5% +0.1 to PYG for each 0.5% over the base -0.1 from PYG for each 0.5% under the base

35. Short Cut Method Summary of Final Yield Grade Calculations HCW- Base is 600 lb. +0.1 to PYG for every 25 lb over base -0.1 from PYG for every 25 lb under FT-Base is 11.0 in^2 +0.25 to PYG for each 0.1 in^2 over base -0.25 from PYG for each 0.1 in^2 under base REA- Base is 11.0 in^2 -0.3 from PYG for each 1.0 in^2 over the base +0.3 to PYG for each 1.0 in^2 under the base KPH-Base is 3.5% +0.1 to PYG for each 0.5% over the base -0.1 from PYG for each 0.5% under the base

36. Finally, after obtaining the Final Yield Grade follow this chart for scoring the grade as High, Average, or Low YG1YG2YG3YG4YG5 High 1.0-1.332.0-2.333.0-3.334.0-4.335.0-5.33 Avg. 1.34- 1.66 2.34- 2.66 3.34- 3.66 4.34- 4.66 5.34- 5.66 Low 1.67- 1.99 2.67- 2.99 3.67- 3.99 4.67- 4.99 5.67- 5.99

37. Finally, after obtaining the Final Yield Grade follow this chart for scoring the grade as High, Average, or Low YG1YG2YG3YG4YG5 High 1.0-1.332.0-2.333.0-3.334.0-4.335.0-5.33 Avg. 1.34- 1.66 2.34- 2.66 3.34- 3.66 4.34- 4.66 5.34- 5.66 Low 1.67- 1.99 2.67- 2.99 3.67- 3.99 4.67- 4.99 5.67- 5.99

38. Finally, after obtaining the Final Yield Grade follow this chart for scoring the grade as High, Average, or Low YG1YG2YG3YG4YG5 High 1.0-1.332.0-2.333.0-3.334.0-4.335.0-5.33 Avg. 1.34- 1.66 2.34- 2.66 3.34- 3.66 4.34- 4.66 5.34- 5.66 Low 1.67- 1.99 2.67- 2.99 3.67- 3.99 4.67- 4.99 5.67- 5.99

39. Finally, after obtaining the Final Yield Grade follow this chart for scoring the grade as High, Average, or Low YG1YG2YG3YG4YG5 High 1.0-1.332.0-2.333.0-3.334.0-4.335.0-5.33 Avg. 1.34- 1.66 2.34- 2.66 3.34- 3.66 4.34- 4.66 5.34- 5.66 Low 1.67- 1.99 2.67- 2.99 3.67- 3.99 4.67- 4.99 5.67- 5.99

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44. How to Use the Grid 1. Count the squares included in the muscle. Count a square if the center dot is within the rib-eye muscle. Muscle around the edges should not be counted. 2. Inside the box labeled “8”, there are 80 squares. Subtract squares in the box “8” if they are not muscle. 3. Divide the number of squares by ten to determine the rib-eye area in square inches.

45. Click to Return How to Use the Grid 1. Count the squares included in the muscle. Count a square if the center dot is within the rib-eye muscle. Muscle around the edges should not be counted. 2. Inside the box labeled “8”, there are 80 squares. Subtract squares in the box “8” if they are not muscle. 3. Divide the number of squares by ten to determine the rib-eye area in square inches.

46. Click to Return How to Use the Grid 1. Count the squares included in the muscle. Count a square if the center dot is within the rib-eye muscle. Muscle around the edges should not be counted. 2. Inside the box labeled “8”, there are 80 squares. Subtract squares in the box “8” if they are not muscle. 3. Divide the number of squares by ten to determine the rib-eye area in square inches.

47. Click to Return How to Use the Grid 1. Count the squares included in the muscle. Count a square if the center dot is within the rib-eye muscle. Muscle around the edges should not be counted. 2. Inside the box labeled “8”, there are 80 squares. Subtract squares in the box “8” if they are not muscle. 3. Divide the number of squares by ten to determine the rib-eye area in square inches.

48. CORRECT !!!! Click to see explanation for answer Click to Return

49. CORRECT !!!! Click to Return Click to see explanation for answer

50. Carcass #1 Answer HCW=772 lb. PYG=3.5 KPH=3% REA=13.1 in^2 FAT THICKNESS=0.5 in Adj. Fat Thickness REAHCW%KPH Estimated Values 0.513.17723.0% Adjustment Factors -0.25 from PYG -0.6 from PYG +0.6 from PYG -0.1 from PYG Final Yield Grade 3.5-0.25= 3.25 3.25+0.6= 2.65 2.65 + 0.6= 3.25 3.25-0.1= 3.15 Return FYG=3.15 High

51. Carcass #2 Answer HCW=627 lb. PYG=3.5 KPH=2.5% REA=11.4 in^2 FAT THICKNESS=0.3 in Adj. Fat Thickness REAHCW%KPH Estimated Values 0.311.46272.5% Adjustment Factors -0.75 from PYG No change to PYG +0.1 to PYG-0.2 from PYG Final Yield Grade 3.5-0.75= 2.75 2.75-0= 2.752.75 + 0.1= 2.85 2.85-0.2= 2.65 Return FYG= 2.65 Average

52. Carcass #3 Answer HCW=575 lb. PYG=3.5 KPH=1.5% REA=10.7 in^2 FAT THICKNESS=0.0 in Adj. Fat Thickness REAHCW%KPH Estimated Values 0.010.75751.5% Adjustment Factors -1.5 from PYG No change to PYG -0.1 from PYG -0.3 from PYG Final Yield Grade 3.5-1.5= 22.0-0= 22.0-0.1= 1.91.9-0.3= 1.6 Return FYG= 1.6 Average

53. Carcass #4 Answer HCW=650 lb. PYG=3.5 KPH=4.0% REA=12.0 in^2 FAT THICKNESS=0.9 in Adj. Fat Thickness REAHCW%KPH Estimated Values 0.912.06504.0% Adjustment Factors -0.75 from PYG -0.3 from PYG +0.2 to PYG+0.1 to PYG Final Yield Grade 3.5-0.75= 2.75 2.75-0.3= 2.45 2.45+0.2= 2.65 2.65+0.1= 2.75 Return FYG= 2.75 Low

54. CORRECT !!!! Click to Return Click to see explanation for answer

55. CORRECT !!!! Click to Return Click to see explanation for answer

56. INCORRECT !!!! Click to Return

57. Authors J Simpson (L), T Prather, & F Flanders (R) Back

58. THE END Back to Start End Show