The Yield Grade of a beef carcass is determined by considering four characteristics: (1) the amount of external fat (back fat), (2) the amount of KPH fat, (3) the area of the ribeye muscle, and (4) the hot carcass weight.
What is a good yield grade for beef?
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. 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).
You should be wondering “How do you calculate yield grade on meat?”
The yield grade equation is as follows: Yield Grade = 2.50 + (2.5 x adjusted fat thickness, inches) + (.20 x percent kidney, pelvic, and heart fat) + (.0038 x hot carcass weight, pounds) For example, a carcass has .40 inch of fat, 2.5 percent KPH, 12.8 square inches of ribeye, and a hot carcass weight of 750 pounds.
What are the grades of beef in usa?
Prime Beef: Prime beef is the highest grade of beef available in the US. This grade is achieved by less than 5% of the meat submitted for grading.
Why are there different grades of US beef?
Beef grading in the US was developed in 1927 as a form of marketing for the beef industry. Farmers were suffering an agricultural recession in the 1920s, and it was hoped that the implied quality of the higher grades of beef would increase the demand for fatty corn-fed cattle.
While writing we ran into the inquiry “What are the 8 grades of beef?”.
Some authors claimed There are eight grades of beef: prime, choice, select, standard, commercial, utility, cutter and canner. Interestingly, only the first three are commonly sold at the butcher’s shop. Here’s a quick guide to each:.
For the Prime grade, the minimum degree of marbling required is a minimum slightly abundant amount for carcasses throughout the range of maturity permitted in the bullock class. Standard, utility, choice, and select too could be interesting too.
What is the yield of a carcass?
Yield of Grades of Carcasses. For example, a carcass has .40 inch of fat, 2.5 percent KPH, 12.8 square inches of ribeye, and a hot carcass weight of 750 pounds. Substituting these variables into the yield grade equation to calculate a final yield grade of 2.75: YG = 2.50 + (2.50 x .4 in. fat) + (.2 x 2.5% KPH).