Yield grades estimate the quantity or the amount of closely trimmed boneless retail cuts from the loin, round, chuck and rib. Understanding Yield Grades for Beef and Lamb Beef Yield Grades % of Carcass as Boneless, Closely Trimmed Retail Cuts % of Total Yield From the Round, Retail Cuts Grade Rib, Loin, and Chuck From the Carcass 1 52.4 or greater 79.8 or greater 2 50.1 to 52.3 75.2 to 79.7 3 47.8 to 50.0 70.6 to 75.1 4 45.5 to 47.7 66.0 to 70.5 Yield Grade 1 = Over 52.3% . In beef, yield grades estimate the amount of boneless, closely trimmed retail cuts from the high-value parts of the carcass--the round, loin, rib, and chuck. Determine the preliminary yield grade (PYG).Measure the amount of external fat opposite the ribeye. 1. For example, if the Choice, yield grade 3, 550- to 900-pound carcass price is $105.00/cwt, a Select, yield grade … Yield Grade 2 = 50-52.3%. Economically important traits for beef cattle evaluation discussed below are live weight, dressing percent, muscling, fat thickness, yield grade and quality grade. An example yield grade stamp is provided in Figure 1. USDA yield grades are calculated using an equation that incorporates adjusted fat thickness, percent of kidney, pelvic, and heart fat, hot carcass weight, and ribeye area. USDA Yield grades for beef are as follows. Cattle feeders live by numbers, says CAB. Beef Yield Grades. These measurements are entered into a formula that calculates the fi nal yield grade. Yield grade is determined by several factors, which include external fat cover, internal organ fat and degree of muscling, which is measured as ribeye area (in square inches). USDA 1 – Most desirable, trim USDA 2 USDA 3 – Industry average USDA 4 Calculating Beef Yield Grades Worksheet Sample Calculation: Find the beef yield grade for an animal that weighs 400lbs, and has a %KPH of 0.5%. Instead of thinking simply about yield of finished animals, the team at Certified Angus Beef (CAB) are advising to analyse dressing percentage. The animal’s fat over ribeye is 0.2” and the area of ribeye is 6.6 square inches. numerical value of the USDA yield grade, the higher the expected yield of closely trimmed, boneless retail cuts. The entire grid is shown in Table 3. Step 1: Assign preliminary yield grade by adjusting for thickness of fat over ribeye. Yield Grade 5 = Less than 45.4 %. formula. Calculating Yield Grade. Yield Grade – Yield Grade is an estimate of percent retail yield of the four primal cuts of beef (chuck, rib, loin, and round) and is also known as cutability. STAMPING Once a carcass has been evaluated, the USDA grader stamps the carcass with the quality grade and yield grade. Beef yield grades are determined on the basis of areas of rib eye muscle; thickness of fat over the rib eye; percent of kidney pelvic and heart fat; and the carcass weight. Final quality grades are arrived at by a composite evaluation of maturity and marbling. Yield grade is determined by several factors, which include external fat cover, internal organ fat and degree of muscling, which is measured as ribeye area (in square inches). Yield grades range in score from 1 to 5 and provide only a certain degree of accuracy when estimating cutability, or the amount of saleable beef for a particular carcass. Gain, feed efficiency, rations and of course prices—each one matters to the ultimate bottom line, but there’s one figure that may be less understood among cow-calf producers. Yield Grade 5 discount to get $-29.00. Figure 1 Relationship between marbling, maturity, and carcass quality grade. This measurement should be made at a point three-fourths of the way up the length of the ribeye from the split chine bone. Live Weight Beef cattle have a wider range of market weights compared to other species due to differences in type and maturity. Yield Grade identifies the difference in the yield of lean red meat to waste fat. KPH % (kidney, pelvic, heart fat) Yield Grade Formula. Marbling has a strong correlation with the juiciness and flavor of beef. Yield Grade identifies the difference in the yield of lean red meat to waste fat. Yield grades range in score from 1 to 5 and provide only a certain degree of accuracy when estimating cutability, or the amount of saleable beef for a particular carcass. GRADING SIMULATION The Grading Simulation allows the viewer to apply his/her knowledge to an interactive grading exercise. Yield grade 1 is the leanest and highest in yield or cutability and yield 5 is the fattest and lowest in yield or cutability. The more fat opposite the ribeye, the higher the numerical value of the PYG.2. Area of Ribeye. A yield grade 1 carcass provides the greatest amount of saleable beef while a yield grade 5 is the lowest-yielding carcass. USDA 1 – Most desirable, trim USDA 2 USDA 3 – Industry average USDA 4 The price received for each carcass is the base price plus the particular premiums and discounts. These measurements are used in the official USDA formula as follows: Yield grade = 2.5 + [(2.50 x adjusted fat thickness, inches) + 0.2 percent of kidney, pelvic, and heart + (0.0038 x hot carcass weight, pounds) - (0.32 x area rib eye, square inches)] When computing yield grades, any decimal is dropped; yield grades are presented as whole numbers. The base PYG is 2.00. Producers tend to use yield grades more than consumers. However, they also show differences in the total yield of retail cuts. Yield Grade 4 = 45.4 – 47.7%. Yield Grade 3 = 47.7-50.0 % . The yield grade equation is as follows: Yield Grade = 2.50 + (2.5 x adjusted fat thickness,inches) Yield Grade – Yield Grade is an estimate of percent retail yield of the four primal cuts of beef (chuck, rib, loin, and round) and is also known as cutability. Yield grades. Beef Carcass Quality • USDA Quality Grade – Skeletal Maturity – Marbling • USDA Yield Grade – Ribeye Area – %KPH (kidney, heart, & pelvic fat) – HtHo t Carcass WihtWeight – 12th Rib Fat Thickness Yield Grade is determined by, Thickness of Fat over the Ribeye at the 12th rib. Cattle Pricing Methods Live Dressed weight or “in the beef” Carcass grade and yield or grid pricing. The normal range is 950-1500 pounds with an average weight of 1150 pounds. These four factors are used by the USDA grader in a formula to determine yield grade. Based on this fat thickness, a preliminary yield grade (PYG) can be established.

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