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Beef Evaluation: What you must estimate

Essential parameters and formulas for assessing beef, swine, and lamb quality grades and yield grades. Learn how to estimate fat thickness, muscle percentage, and more for accurate evaluation. Calculating carcass prices explained.

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Beef Evaluation: What you must estimate

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  1. Beef Evaluation:What you must estimate • Actual 12th rib fat • nearest .01 inch • REA • nearest .1 square inch • live weight, move decimal (1100 - 11.0) • Yield Grade • nearest .1 • Quality Grade • nearest 1/3 of grade • in doubt - low choice Johnson, 1997

  2. Beef Evaluation:Yield Grade Calculations • FOE • 3.0 YG = .4 FOE • For each .1 FOE, adjust +/- .25 YG • REA • 600 lb. carcass = 11.0 in REA • For each inch +/-, adjust .3 YG • KPH • 2.5% for everything, if in doubt • Base 3.5%, adjust - .1 YG per .5% KPH Johnson, 1997

  3. Beef Evaluation:Quality Grade Estimation FOE Quality Grade .1 - .2 St+ Se- .2 - .3 Se- Se+ .3 - .45 Se+ Ch- .45 - .6 Ch- Ch0 .6 - .8 Ch0 Ch+ >.8 Ch+ Pr Johnson, 1997

  4. Swine Evaluation: What you must estimate • Actual 10th rib fat • nearest .01 inch • LEA • nearest .1 square inch • range, 4.5-7.5 • % Muscle Johnson, 1997

  5. Swine Evaluation: % Muscle • Base % = 50.0 % • 10 lbs. +/- 240 livewt. Base, +/- .2%M • .1 sq. in. LEA +/- 5.0 base, +/- .2%M • .1 in BF, +/- .8 base, +/- 1%M Johnson, 1997

  6. Lamb Evaluation: What you have to estimate • Actual 12th rib fat • nearest .01 in • REA • nearest .1 square inch • in doubt, 2.3-2.4 everything • USDA YG • BF + .4 • USDA QG • in doubt, low choice Johnson, 1997

  7. Pricing: • Calculate each individual’s carcass price • Average all animals in the pen • Convert the average price to a live animal basis (multiply by dressing %) Johnson, 1997

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