1. Beef Carcass Evaluation AS101

2. Beef Packing Industry Packing Plants Tyson, JBS, CMS, National
Daily Slaughter Capacity
128,000
82% steers & heifers ~ 105,000
23,000 cows & bulls

3. Beef Packing Industry USDA Grading USDA Grading Procedures
Line Speed ~ 350/hr 1 carcass per 10 seconds
USDA Grading Procedures
Yield Grade
Quality Grade

4. Yield Grading
Hot carcass weight
Posted on carcass

5. Market Animal Evaluation
USDA Grading Service
Livestock & Grain Standardization Branch
Voluntary
Paid for by the packer
USDA Inspection
Conducted by FSIS
Mandatory
Paid for by tax payers
Insures food wholesomeness

6. Market Animal Evaluation
USDA Grading Service
Livestock & Grain Standardization Branch
Voluntary
Paid for by the packer
USDA Grades
Yield grade – measures the lean to fat ratio
Quality – measures the palatability of the meat

7. Yield Grading Back fat Ribeye area Measured at the 12th rib
Measured in2
Use a grid
10 dots = 1 in2

8. Yield Grading
Kidney, Pelvic, Heart Fat
KPH
1 lb – size of a soft ball

9. Quality Grading 1) Maturity Ossification of vertebra Color of lean
Sacral
Lumbar
Thoracic
Color of lean

10. Quality Grading 2) Marbling Intramuscular fat content Quantity
Fineness
Distribution

11. Degrees of Marbling Abundant ~ Modest ~ Small ~ Slight ~ Prime
Upper 2/3 Choice
Small ~
Choice
Slight ~
Select

12. Determining Class Steer 2) Heifer - Smooth 3) Bull - Crest 4) Cow
- Rough
2) Heifer
- Smooth
3) Bull
- Crest
4) Cow
- Bone

13. Wholesale Cuts Wholesale cuts $/lbs 1) Rib 2.07 2) Loin 2.01
Short loin
Sirloin
3) Round
4) Chuck
5) Brisket
6) Flank
7) Short plate
Steaks
- Rib eye
- Prime rib

14. Wholesale Cuts Wholesale cuts $/lbs 2) Loin 2.01 1) Rib 2.07
Short loin
Sirloin
3) Round
4) Chuck
5) Brisket
6) Flank
7) Short plate
Steaks
- T Bone
- Strips
- Porter
House
- Tenderloin

15. Wholesale Cuts Wholesale cuts $/lbs 3) Round 1.32 1) Rib 2.07
2) Loin
Short loin
Sirloin
3) Round 1.32
4) Chuck
5) Brisket
6) Flank
7) Short plate
Steaks
& Roasts
- Sirloins
- Eye of the
Round
- Ground
Beef

16. Wholesale Cuts Wholesale cuts $/lbs 4) Chuck 1.10 1) Rib 2.07
2) Loin
Short loin
Sirloin
3) Round
4) Chuck 1.10
5) Brisket
6) Flank
7) Short plate
Ground Beef
- Blade or
Arm Steaks
- More
Research

17. Wholesale Cuts Wholesale cuts $/lbs 5) Brisket .78 1) Rib 2.07
2) Loin
Short loin
Sirloin
3) Round
4) Chuck
5) Brisket
6) Flank
7) Short plate
Brisket
Fresh
Corned
Shank
Stew meat

18. Wholesale Cuts Wholesale cuts $/lbs 6) Flank .84 1) Rib 2.07
2) Loin
Short loin
Sirloin
3) Round
4) Chuck
5) Brisket
6) Flank
7) Short plate
Flank Steak
Fijita’s

19. Wholesale Cuts Wholesale cuts $/lbs 7) Short plate .72 1) Rib 2.07
2) Loin
Short loin
Sirloin
3) Round
4) Chuck
5) Brisket
6) Flank
7) Short plate .72
Short Ribs
Ground Beef

20. Drop Credit / Offal Hide 45.00 Tallow 5.00 Tongue 3.75
Meat/Bone meal
Oxtail
Other edible
Tripe (Rumen)
Other
Total/head

21. Pricing Carcasses Base 134/cwt Yield Grade 1 + 2.00 2 + 1.00 --------
Quality Grade
Prime
Choice
Choice
Choice
Select
Standard
Carcass Wt
<
>

22. Steer #1 Wt. 1371

23. Steer # 1 Wt - 1371 HCW- 809 needs 13.5 DP -59% BF - .5 PYG 3.3
REA diff 1.3” adj. -.4
KPH – 2.0 % adj. -.3
YG – 2.7
Marbling
QG –

24. Steer # 1 Wt - 1371 HCW- 809 needs 13.5 DP -59% BF - .5 PYG 3.3
REA diff 1.3” adj. -.4
KPH – 2.0 % adj. -.3
YG – 2.7
Marbling Small20
QG – Choice -

25. Steer #2 Wt. 1440

26. Steer #2 Wt. 1440

27. Steer # 2 Wt - 1440 HCW – 880 needs 14.3 DP – 61.1% BF - .8 PYG 4.0
REA – diff” adj. +.2
KPH – 2.5 % adj. -.2
YG – 4.0
Marbling Score –
QG –

28. Steer # 2 Wt - 1440 HCW – 880 needs 14.3 DP – 61.1% BF - .8 PYG 4.0
REA – diff” adj. +.2
KPH – 2.5 % adj. -.2
YG – 4.0
Marbling Score – Sl Abundant
QG – Prime -

29. Steer #3 Wt. 1473

30. Steer # 3 Wt - 1473 HCW – 876 needs 14.3 DP - 59% BF - .3 PYG 2.8
REA – 11.2 diff –1.1 adj. +.9
KPH – 3.0% adj. -.1 YG
Marbling Score –
QG -

31. Steer # 3 Wt - 1473 HCW – 876 needs 14.3 DP - 59% BF - .3 PYG 2.8
REA – 11.2 diff –1.1 adj. +.9
KPH – 3.0% adj. -.1 YG
Marbling Score – Modest
QG - Choice Average