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BEEF CARCASS YIELD AND QUALITY GRADING

BEEF CARCASS YIELD AND QUALITY GRADING. South Carolina Meat Judging Workshop. USDA Beef Carcass Grades. Purpose: Classify Carcasses Expected Cutability or Retail Yield Expected Eating Quality. Conformation Dictates Composition. USDA Yield Grade.

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BEEF CARCASS YIELD AND QUALITY GRADING

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  1. BEEF CARCASSYIELD AND QUALITY GRADING South Carolina Meat Judging Workshop

  2. USDA Beef Carcass Grades • Purpose: Classify Carcasses • Expected Cutability or Retail Yield • Expected Eating Quality

  3. Conformation Dictates Composition

  4. USDA Yield Grade • Estimates - % Closely-Trimmed, Boneless Retail Cuts From Chuck, Rib, Loin and Round • Yield Grade 1 > 52.4% • Yield Grade 2 50.0 - 52.3% • Yield Grade 3 47.7 - 50.0% • Yield Grade 4 45.4 - 47.7% • Yield Grade 5 < 45.4%

  5. USDA Yield Grade • 12th Rib Backfat • Ribeye Area • % Kidney, Pelvic, Heart Fat • Hot Carcass Weight

  6. 12th Rib Backfat 3/4 of the longitudinal length of the ribeye muscle Avg - .5 in Range - .15 - .80

  7. Ribeye Area Average - 12.8 in2 Range - 10.0 - 18.0 in2

  8. Estimating Ribeye Area • Can estimate length x width • Other references 2.5 x 3.5 = 8.75 in2 About 5.0 in2

  9. Pelvic Kidney Heart % KPH Fat Avg - 2.0%

  10. Hot Carcass Weight Usually Given

  11. USDA Yield Grade • Equation 2.5 + (2.5 x 12th Rib Backfat, in.) - (0.32 x Ribeye Area, sq in.) + (0.20 x KPH Fat, %) + (0.0038 x Hot Carcass Wt, lbs.)

  12. USDA Yield GradeShort-Cut Method • Step 1 • Determine Preliminary Yield Grade

  13. USDA Yield GradeShort-Cut Method • Step 2 • Adjust PYG for REA

  14. USDA Yield GradeShort-Cut Method • Step 3 • Adjust PYG for HCW

  15. USDA Yield GradeShort-Cut Method • Step 4 • Adjust PYG for KPH fat %

  16. USDA Yield GradeShort-Cut Method - Alternate • Step 2 - Combine steps 2 & 3 • Determine Expected REA

  17. USDA Yield GradeShort-Cut Method - Alternate • Step 2 - Combine steps 2 & 3 • Adjust PYG for Expected REA

  18. Practice Calculations Carcass Trait AFOE 0.5 REA 13.6 HCW 825 KPH 3.0 YG Formula

  19. Practice Calculations Carcass Trait AFOE 0.5 3.25 REA 13.6 HCW 825 KPH 3.0 YG Formula

  20. Practice Calculations Carcass Trait AFOE 0.5 3.25 REA 13.6 -0.8 HCW 825 KPH 3.0 YG Formula

  21. Practice Calculations Carcass Trait AFOE 0.5 3.25 REA 13.6 -0.8 HCW 825 +0.9 KPH 3.0 YG Formula

  22. Practice Calculations Carcass Trait AFOE 0.5 3.25 REA 13.6 -0.8 HCW 825 +0.9 KPH 3.0 -0.1 YG Formula

  23. Practice Calculations Carcass Trait AFOE 0.5 3.25 REA 13.6 -0.8 HCW 825 +0.9 KPH 3.0 -0.1 YG 3.25 Formula 3.13

  24. Practice Calculations Carcass Trait AFOE 0.75 REA 12.5 HCW 870 KPH 4.5 YG Formula

  25. Practice Calculations Carcass Trait AFOE 0.75 3.88 REA 12.5 HCW 870 KPH 4.5 YG Formula

  26. Practice Calculations Carcass Trait AFOE 0.75 3.88 REA 12.5 -0.5 HCW 870 KPH 4.5 YG Formula

  27. Practice Calculations Carcass Trait AFOE 0.75 3.88 REA 12.5 -0.5 HCW 870 +1.1 KPH 4.5 YG Formula

  28. Practice Calculations Carcass Trait AFOE 0.75 3.88 REA 12.5 -0.5 HCW 870 +1.1 KPH 4.5 +0.2 YG Formula

  29. Practice Calculations Carcass Trait AFOE 0.75 3.88 REA 12.5 -0.5 HCW 870 +1.1 KPH 4.5 +0.2 YG 4.68 Formula 4.58

  30. USDA Quality Grade • Estimates Eating Characteristics • Tenderness, Juiciness, Flavor • USDA Prime USDA Commercial • USDA Choice USDA Utility • USDA Select USDA Cutter • USDA Standard USDA Canner

  31. Prime Choice Select Standard 8 7 6 5 4 3 2 1 Extremely Undesirable Extremely Desirable Relationship of Quality Gradeand Palatability Smith et al., 1992

  32. USDA Quality Grade • Carcass Maturity/Age • Marbling Score • Lean Color • Lean Texture • Lean Firmness

  33. Carcass Maturity A 9 to 30 months B 30 to 42 months C 42 to 72 months D 72 to 96 months E more than 96 months

  34. Carcass Maturity • Based on bone ossification • Order: • Sacral • Lumbar • Thoracic

  35. A maturity • Note cartilage in buttons on tip of chine bone • No evidence of bone

  36. D maturity • Note ossification of buttons on tip of chine bone

  37. Abundant Moderately Abundant Slightly Abundant Moderate Modest Small Slight Traces Practically Devoid Devoid USDA Marbling Score

  38. Moderately Abundant Slightly Abundant Moderate Modest Small Slight

  39. Relationship of Marbling to Quality Grade

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