1. Quality and Yield Grading
Modified by: Georgia Agricultural Education Curriculum Office
July 2002

2. Beef Quality Grading
Used to predict the palatability (taste) of the meat.
Determined by the age and marbling (intramuscular fat deposits).

3. Quality Grades Prime, Choice, Select and Standard
Are the grades for young cattle Under 42 months of age.
Commercial, Utility, Cutter and Canner
Are the grades for aged cattle.

4. Grading Scale

5. Marbling

6. Yield Grading
Is the predicted cutability of the carcass (amount of muscle in comparison to fat.)
Best Grade is #1 it has a lot of muscle and little fat.
Worst Grade is #5 it has less muscle and more fat.
Grades are; 1, 2, 3, 4, and 5.

7. Factors Affecting Yield Grades
Amount of external fat, 2/3 of the way around the ribeye, between the 12th and 13th rib.
Hot carcass weight.
Size of the ribeye in square inches, between the 12th and 13th rib.
Amount of KPH, kidney pelvic and heart fat, or internal fat.

8. Preliminary Yield Grade
Amount of External Fat
Measured 2/3 way
In inches
Take the measurement

9. Amount of External Fat = the Preliminary yield grade.
External Fat (PYG)Preliminary Yield Grade

10. Practice PYG External Fat 0.2------------------------
PYG
2.5
4.0
5.0
2.75
3.5
3.25
2.0

11. 1 is the Best, 5 is the Worst
We want the final yield grade to reflect the carcass’s cutability.
Fat is Bad, we always add.
Meat is Good, we always subtract.

12. Hot Carcass Weight Every 100 lbs adjust 1. 2; every 50 adjust
Hot Carcass Weight Every 100 lbs adjust 1.2; every 50 adjust .6; every 25 adjust .3; every 8 adjust .1
HCW Square Inch
HCW Square Inch

13. Adjust for Muscling
Add or Subtract .3 from the preliminary yield grade for every square inch different from the average.
More muscle than needed = Subtract
Less muscle than needed = Add
To the preliminary yield grade.

14. Adjust for KPH
For every percent more or less than the average of 3.5% adjust the PYG .2
If it only has 1.5% KPH, it is 2% less times by .2 = .4 adjustment.

15. Example- Measures External Fat is .2
HCW = 700 pounds needs a 12.2 ribeye area
It measures a 14.2 ribeye area.
2.5% KPH

16. Example – Solve External Fat is .2 = PYG of 2.5
Adjust for ribeye size
14.2 HAS
12.2 NEEDED
2.0 Difference
X .3 Adjustment
0.6 SUBTRACTED From the PYG

17. Example – Solve Adjust for KPH Average KPH = 3.5 % HAS 2.5 %
Difference %
Adjust X .2
Equals
Subtract from the PYG

18. Example – Solve PYG = 2.5 Adjust for REA -.6 Adjust for KPH -.2
Final Yield Grade 1.7

19. The End