Beef Grading
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What is the purpose of grading?
To sort carcasses from large heterogeneous groups into smaller homogenous groups of similar sex
Beef Yield Grading
Estimate of the yield of boneless, closely trimmed retail cuts of round, loin, rib, and chuck
What are the four cuts?
Round, loin, rib, and chuck
How are carcasses graded?
Numerical Value (1.0 to 5.9)
What factors are evaluated in Yield Grade?
Carcass weight Fat thickness Ribeye Area Kidney, Pelvic, and Heart Fat
How is external fat evaluated?
*3/4 of the way up the ribeye perpendicular to the chine bone *preliminary yield grade (PYG)
How is amount of Kidney, Pelvic, and Heart Fat evaluated?
• % of carcass weight • as KPH increases, percentage of retail cuts decreases
How is the ribeye area evaluated? (longissimus dorsi)
*measured in square inches *between 12th and 13th interface * increase in ribeye area indicates an increase in percentage of retail cuts
Yield grade 1
Hot Carcass Weight: 600 lbs Fat Thickness: 2 inches Ribeye Area: 11 in sq KPH: 2.5% Final Yield Grade: 1.5
Yield grade 2
Hot Carcass Weight:605 lbs Fat Thickness: .4 in Ribeye Area: 12.3 in sq KPH: 3.0 % Final Yield Grade:2.5
Yield grade 3
Hot Carcass Weight: 700 lbs Fat Thickness: .6 inches Ribeye Area: 11.8 in square KPH: 3.5% Final Yield Grade: 3.6
Yield grade 4
Hot Carcass Weight: 665 lbs Fat Thickness: .9 inches Ribeye Area: 10.5 inches square KPH: 3.5% Final Yield Grade: 4.6
Yield grade 5
Hot Carcass Weight: 750 lbs Fat Thickness: 1.1 inches Ribeye Area: 10.9 inches square KPH: 5.0% Final Yield Grade: 5.6
Yield Grade should not be lower do not round up
True
Preliminary Yield Grade
PYG
Hot Carcass weight
HCWT
Kidney pelvic & heart fat
KPH
Ribeye Area REA
REA