2.  While Quality grade deals with a prediction of the eating quality of the meat, Yield grade is a measurement of the amount of edible meat that the carcass will produce.  USDA Yield grades for beef are as follows.

3. Yield Grade 1 = Over 52.3% Yield Grade 2 = 50-52.3% Yield Grade 3 = 47.7-50.0 %

4. Yield Grade 4 = 45.4 – 47.7% Yield Grade 5 = Less than 45.4 %

5.  Yield Grade is determined by, Thickness of Fat over the Ribeye at the 12 th rib. Area of Ribeye KPH % (kidney, pelvic, heart fat)

6.  To calculate yield grade use the following formula. 2.5 + (2.5 X 12 th Rib Fat) + (.2 X KPH ) + (.0038 X HCW) - (.32 X REA) = Yield Grade

7.  Beef 1 Carcass weight 735 12 th Rib Fat.4 KPH Fat 2.5 Rib Eye Area 12  Beef 1 2.5 + (2.5 X.4) = 3.5 +(.2 X 2.5) = 0.5 +(.0038 X 735) = 2.79 - (.32 X 12) = 3.84  3.5 + 0.5 + 2.79 – 3.84 = 2.95  Yield Grade = 2 (low) Yield Grade Formula 2.5 + (2.5 X 12 th Rib Fat) + (.2 X KPH ) + (.0038 X HCW) - (.32 X REA) = Yield Grade

8.  High, Average & Low are divided up into thirds. High = 0-.33, Average=.34-.66, Low =.67 +  Remember that the higher the number the lower the yield grade. (2.95 = Yield Grade 2 Low)  Scoring is 10 pts for the correct answer, 8 pts for placings one on either side and 5 points for two on either side. Carcass Number YG 1YG 2YG 3YG 4YG 5 HALHALHALHALHAL 158X85 2 3 4 5