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BEEF CARCASS YIELD AND QUALITY GRADING South Carolina Meat Judging Workshop.

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Presentation on theme: "BEEF CARCASS YIELD AND QUALITY GRADING South Carolina Meat Judging Workshop."— Presentation transcript:

1 BEEF CARCASS YIELD AND QUALITY GRADING South Carolina Meat Judging Workshop

2 USDA Beef Carcass Grades u Purpose: Classify Carcasses «Expected Cutability or Retail Yield «Expected Eating Quality

3 Conformation Dictates Composition

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7 USDA Yield Grade u Estimates - % Closely-Trimmed, Boneless Retail Cuts From Chuck, Rib, Loin and Round u Yield Grade 1 > 52.4% u Yield Grade % u Yield Grade % u Yield Grade % u Yield Grade 5 < 45.4%

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9 USDA Yield Grade  12 th Rib Backfat è Ribeye Area è % Kidney, Pelvic, Heart Fat è Hot Carcass Weight

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11 12 th Rib Backfat 3/4 of the longitudinal length of the ribeye muscle Avg -.5 in Range

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13 Ribeye Area Average in 2 Range in 2

14 Estimating Ribeye Area u Can estimate length x width u Other references 2.5 x 3.5 = 8.75 in 2 About 5.0 in 2

15 % KPH Fat Heart Kidney Pelvic Avg - 2.0%

16 Hot Carcass Weight Usually Given

17 USDA Yield Grade u Equation 2.5+ (2.5 x 12th Rib Backfat, in.) - (0.32 x Ribeye Area, sq in.) + (0.20 x KPH Fat, %) + ( x Hot Carcass Wt, lbs.)

18 USDA Yield Grade Short-Cut Method u Step 1 –Determine Preliminary Yield Grade

19 USDA Yield Grade Short-Cut Method u Step 2 –Adjust PYG for REA

20 USDA Yield Grade Short-Cut Method u Step 3 –Adjust PYG for HCW

21 USDA Yield Grade Short-Cut Method u Step 4 –Adjust PYG for KPH fat %

22 USDA Yield Grade Short-Cut Method - Alternate u Step 2 - Combine steps 2 & 3 –Determine Expected REA

23 USDA Yield Grade Short-Cut Method - Alternate u Step 2 - Combine steps 2 & 3 –Adjust PYG for Expected REA

24 Practice Calculations Carcass Trait AFOE 0.5 REA13.6 HCW 825 KPH 3.0 YG Formula

25 Practice Calculations Carcass Trait AFOE REA13.6 HCW 825 KPH 3.0 YG Formula

26 Practice Calculations Carcass Trait AFOE REA HCW 825 KPH 3.0 YG Formula

27 Practice Calculations Carcass Trait AFOE REA HCW KPH 3.0 YG Formula

28 Practice Calculations Carcass Trait AFOE REA HCW KPH YG Formula

29 Practice Calculations Carcass Trait AFOE REA HCW KPH YG 3.25 Formula 3.13

30 Practice Calculations Carcass Trait AFOE0.75 REA12.5 HCW 870 KPH 4.5 YG Formula

31 Practice Calculations Carcass Trait AFOE REA12.5 HCW 870 KPH 4.5 YG Formula

32 Practice Calculations Carcass Trait AFOE REA HCW 870 KPH 4.5 YG Formula

33 Practice Calculations Carcass Trait AFOE REA HCW KPH 4.5 YG Formula

34 Practice Calculations Carcass Trait AFOE REA HCW KPH YG Formula

35 Practice Calculations Carcass Trait AFOE REA HCW KPH YG 4.68 Formula 4.58

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37 USDA Quality Grade u Estimates Eating Characteristics –Tenderness, Juiciness, Flavor u USDA Prime  USDA Commercial u USDA Choice  USDA Utility u USDA Select  USDA Cutter u USDA Standard  USDA Canner

38 Relationship of Quality Grade and Palatability Smith et al., Extremely Desirable Extremely Undesirable Prime Choice Select Standard

39 USDA Quality Grade  Carcass Maturity/Age è Marbling Score v Lean Color v Lean Texture v Lean Firmness

40 Carcass Maturity A9 to 30 months B30 to 42 months C42 to 72 months D72 to 96 months Emore than 96 months

41 Carcass Maturity u Based on bone ossification u Order: vSacral vLumbar vThoracic

42 u A maturity u Note cartilage in buttons on tip of chine bone u No evidence of bone

43 u D maturity u Note ossification of buttons on tip of chine bone

44 USDA Marbling Score u Abundant u Moderately Abundant u Slightly Abundant u Moderate  Modest u Small u Slight u Traces u Practically Devoid u Devoid

45 Moderately Abundant Slightly Abundant Moderate SlightSmallModest

46 Relationship of Marbling to Quality Grade

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