Understanding USDA Yield Grades in Beef
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 %
Yield Grade is determined by,
•
Thickness of Fat over the Ribeye at the 12
th
rib.
•
Area of Ribeye
•
KPH % (kidney, pelvic, heart fat)
To calculate yield grade use the
following formula.
•
2.5 + (2.5 X 12
th
Rib Fat)
•
+ (.2 X KPH )
•
+ (.0038 X HCW)
•
- (.32 X REA) = Yield Grade
Beef 1
•
Carcass weight 735
•
12
th
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 Grade Formula
2.5 + (2.5 X 12
th
Rib Fat)
+ (.2 X KPH )
+ (.0038 X HCW)
- (.32 X REA) = Yield Grade
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.
Yield grades in beef categorize the amount of edible meat a carcass will produce based on factors like fat thickness and muscle area. Learn how to calculate yield grade and interpret grades to determine meat quality.
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Presentation Transcript
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 %
Yield Grade is determined by, Thickness of Fat over the Ribeye at the 12thrib. Area of Ribeye KPH % (kidney, pelvic, heart fat)
To calculate yield grade use the following formula. 2.5 + (2.5 X 12thRib Fat) + (.2 X KPH ) + (.0038 X HCW) - (.32 X REA) = Yield Grade
Beef 1 Carcass weight 735 12thRib Fat .4 KPH Fat 2.5 Rib Eye Area 12 Yield Grade Formula 2.5 + (2.5 X 12th Rib Fat) + (.2 X KPH ) + (.0038 X HCW) - (.32 X REA) = Yield Grade 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)
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. Carcass Number YG 1 YG 2 YG 3 YG 4 YG 5 H A L H A L H A L H A L H A L 1 5 8 X 8 5 2 3 4 5
