2. Quality and Yield Grading

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

4. 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.

5. Grading Scale

6. Marbling

7. 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.

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

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

10. Amount of External Fat = the Preliminary yield grade.  External Fat(PYG) Preliminary Yield Grade  0.0--------------- 2.0  0.2---------------2.5  0.4---------------3.0  0.5---------------3.25  0.6---------------3.5  0.8---------------4.0  1.0---------------4.5  1.2---------------5.0

11. Practice PYG  External Fat  0.2------------------------  0.8------------------------  1.2------------------------  0.3------------------------  0.6------------------------  0.5------------------------  0.0------------------------  PYG  2.5  4.0  5.0  2.75  3.5  3.25  2.0

12. 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.

13. Hot Carcass Weight Every 100 lbs adjust 1.2; every 50 adjust.6; every 25 adjust.3; every 8 adjust.1  HCWSquare Inch  4008.6  4509.2  5009.8  60011.0  62511.3  65011.6  65811.7  HCWSquare Inch  70012.2  75012.8  80013.4  85014.0  90014.6  91614.8

14. 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.

15. 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.

16. 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

17. Example – Solve  External Fat is.2 = PYG of 2.5  Adjust for ribeye size -.6 14.2 HAS 1.9 12.2 NEEDED 2.0 Difference X.3 Adjustment 0.6 SUBTRACTED From the PYG

18. Example – Solve  Adjust for KPH  Average KPH = 3.5 % HAS 2.5 % Difference 1.0 % Adjust X.2 Equals.2 Subtract from the PYG

19. Example – Solve  PYG =2.5  Adjust for REA-.6  Adjust for KPH-.2  Final Yield Grade1.7

20. The End