Beef Carcass Yield Grading CDE Practice Based on the Fall 2003 Georgia State Meats CDE

1. Beef Carcass Yield GradingCDE PracticeBased on the Fall 2003 Georgia State Meats CDE By: Jennie Simpson and Dr. Frank Flanders Georgia Agricultural Education Curriculum Office Georgia Department of Education December 2004 Start

2. Before you begin…. The objective of this exercise is to practice yield grading beef carcasses. Ribeye size and fat thickness on the ribeye must be estimated as well as the kidney, pelvic, and heart fat (KPH). KPH and the hot carcass weight are given in the following problems, which were taken from the 2003 State CDE competition in Athens, GA. Click on a carcass to START. Carcass #1 Carcass #2 Carcass #3 Carcass #4

3. Beef Carcass Yield Grading Carcass #1 Evaluate yield grade and choose the correct answer in the box on the left. Yield Grade 1 High Average Low 2 High Average Low 3 High Average Low 4 High Average Low 5 High Average Low Click on ribeye below to enlarge and estimate fat thickness. Next Carcass Return to Menu

4. Beef Carcass Yield Grading Carcass #2 Evaluate yield grade and choose the correct answer in the box on the left. Yield Grade 1 High Average Low 2 High Average Low 3 High Average Low 4 High Average Low 5 High Average Low Click on ribeye below to enlarge and estimate fat thickness. Next Carcass Return to Menu

5. Beef Carcass Yield Grading Carcass #3 Evaluate yield grade and choose the correct answer in the box on the left. Yield Grade 1 High Average Low 2 High Average Low 3 High Average Low 4 High Average Low 5 High Average Low Click on ribeye below to enlarge and estimate fat thickness. Next Carcass Return to Menu

6. Beef Carcass Yield Grading Carcass #4 Evaluate yield grade and choose the correct answer in the box on the left. Yield Grade 1 High Average Low 2 High Average Low 3 High Average Low 4 High Average Low 5 High Average Low Click on ribeye below to enlarge and estimate fat thickness. Go to End Return to Menu

7. THE END End Show Back to Start