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How to Yield Grade Beef. Yield Grading. 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%
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Yield Grading 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 = 50-52.3% • Yield Grade 3 = 47.7-50.0 %
Yield Grade 4 = 45.4 – 47.7% • Yield Grade 5 = Less than 45.4 %
Calculating Yield Grade • Yield Grade is determined by, • Thickness of Fat over the Ribeye at the 12th rib. • Area of Ribeye • KPH % (kidney, pelvic, heart fat)
Yield Grade Formula • To calculate yield grade use the following formula. • 2.5 + (2.5 X 12th Rib Fat) • + (.2 X KPH ) • + (.0038 X HCW) • - (.32 X REA) = Yield Grade
Yield Grade Example • Yield Grade Formula • 2.5 + (2.5 X 12th Rib Fat) • + (.2 X KPH ) • + (.0038 X HCW) • - (.32 X REA) = Yield Grade • Beef 1 • Carcass weight 735 • 12th Rib Fat .4 • KPH Fat 2.5 • Rib Eye Area 12 • Beef 1 • 2.5 + (2.5 X .4) = 3.5 • +( .2 X 2.5) = 0.5 • +( .0038 X 735) = 2.79 • - (.32 X 12) = 3.84 • 3.5 + 0.5 + 2.79 – 3.84 = 2.95 • Yield Grade = 2 (low)
Yield Grading Table High, Average & Low are divided up into thirds. High = 0-.33, Average= .34-.66, 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.