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Quality and Yield Grading

Quality and Yield Grading. Beef Quality Grading. Used to predict the palatability (taste) of the meat. Determined by the age and marbling (intramuscular fat deposits). Quality Grades. Prime, Choice, Select and Standard Are the grades for young cattle Under 42 months of age.

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Quality and Yield Grading

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  1. Quality and Yield Grading

  2. Beef Quality Grading • Used to predict the palatability (taste) of the meat. • Determined by the age and marbling (intramuscular fat deposits).

  3. Quality Grades • Prime, Choice, Select and Standard • Are the grades for young cattle Under 42 months of age. • Commercial, Utility, Cutter and Canner • Are the grades for aged cattle.

  4. Grading Scale

  5. Marbling

  6. Yield Grading • Is the predicted cutability of the carcass (amount of muscle in comparison to fat.) • Best Grade is #1 it has a lot of muscle and little fat. • Worst Grade is #5 it has less muscle and more fat. • Grades are; 1, 2, 3, 4, and 5.

  7. Factors Affecting Yield Grades • Amount of external fat, 2/3 of the way around the ribeye, between the 12th and 13th rib. • Hot carcass weight. • Size of the ribeye in square inches, between the 12th and 13th rib. • Amount of KPH, kidney pelvic and heart fat, or internal fat.

  8. Preliminary Yield Grade • Amount of External Fat • Measured 2/3 way • In inches • Take the measurement

  9. Amount of External Fat = the Preliminary yield grade. • External Fat (PYG)Preliminary Yield Grade • 0.0 --------------- 2.0 • 0.2 --------------- 2.5 • 0.4 --------------- 3.0 • 0.5 --------------- 3.25 • 0.6 --------------- 3.5 • 0.8 --------------- 4.0 • 1.0 --------------- 4.5 • 1.2 --------------- 5.0

  10. External Fat 0.2------------------------ 0.8------------------------ 1.2------------------------ 0.3------------------------ 0.6------------------------ 0.5------------------------ 0.0------------------------ PYG 2.5 4.0 5.0 2.75 3.5 3.25 2.0 Practice PYG

  11. 1 is the Best, 5 is the Worst • We want the final yield grade to reflect the carcass’s cutability. • Fat is Bad, we always add. • Meat is Good, we always subtract.

  12. HCW Square Inch 400 8.6 450 9.2 500 9.8 600 11.0 625 11.3 650 11.6 658 11.7 HCW Square Inch 700 12.2 750 12.8 800 13.4 850 14.0 900 14.6 916 14.8 Hot Carcass WeightEvery 100 lbs adjust 1.2; every 50 adjust .6; every 25 adjust .3; every 8 adjust .1

  13. Adjust for Muscling • Add or Subtract .3 from the preliminary yield grade for every square inch different from the average. • More muscle than needed = Subtract • Less muscle than needed = Add • To the preliminary yield grade.

  14. Adjust for KPH • For every percent more or less than the average of 3.5% adjust the PYG .2 • If it only has 1.5% KPH, it is 2% less times by .2 = .4 adjustment.

  15. Example- Measures • External Fat is .2 • HCW = 700 pounds needs a 12.2 ribeye area • It measures a 14.2 ribeye area. • 2.5% KPH

  16. Example – Solve • External Fat is .2 = PYG of 2.5 • Adjust for ribeye size- .6 • 14.2 HAS 1.9 • 12.2 NEEDED • 2.0 Difference • X .3 Adjustment • 0.6 SUBTRACTED From the PYG

  17. Example – Solve • Adjust for KPH • Average KPH = 3.5 % • HAS 2.5 % • Difference 1.0 % • Adjust X .2 • Equals .2 • Subtract from the PYG

  18. Example – Solve • PYG = 2.5 • Adjust for REA -.6 • Adjust for KPH -.2 • Final Yield Grade 1.7

  19. The End

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