 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.

Yield Grade 1 = Over 52.3% Yield Grade 2 = % Yield Grade 3 = %

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

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

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

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

 High, Average & Low are divided up into thirds. High = 0-.33, Average= , 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 158X