Beef Carcass Yield Grading CDE Practice Based on the Fall 2003 Georgia State Meats CDE

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Beef Carcass Yield GradingCDE PracticeBased on
the Fall 2003 Georgia State Meats CDE

• By Jennie Simpson, Dr. Frank Flanders, and
  Christina Akins
• Georgia Agricultural Education Curriculum Office
• Georgia Department of Education
• November 2003

Start
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Instructions
The objective of this exercise is to learn to
yield grade beef carcasses. Ribeye size and fat
thickness on the ribeye must be estimated as well
as the kidney, pelvic, and heart fat (KPH). Click
on a carcass slide to START.
Carcass 1
Carcass 2
Carcass 3
Carcass 4
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Beef Carcass Yield Grading Carcass
1 Calculate yield grade based on the carcass
shown and given values. Then click the correct
answer in the box on the left.
Yield Grade 1 High Average Low 2
High Average Low 3 High Average Low 4
High Average Low 5 High Average Low
Click on ribeye below to view grid and estimate
fat thickness.
HELP
Return
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HELP MENU
Formula Method Shortcut Method KPH Hot carcass
weight Ribeye Area Fat Thickness at the 12th Rib
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HELP MENU
Formula Method Shortcut Method KPH Hot carcass
weight Ribeye Area Fat Thickness at the 12th Rib
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HELP MENU
Formula Method Shortcut Method KPH Hot carcass
weight Ribeye Area Fat Thickness at the 12th Rib
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HELP MENU
Formula Method Shortcut Method KPH Hot carcass
weight Ribeye Area Fat Thickness at the 12th Rib
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Beef Carcass Yield Grading Carcass 2
Calculate yield grade based on the carcass shown
and given values. Then click the correct answer
in the box on the left.
Yield Grade 1 High Average Low 2
High Average Low 3 High Average Low 4
High Average Low 5 High Average Low
Click on ribeye below to view grid and estimate
fat thickness.
HELP
Return
9
Beef Carcass Yield Grading Carcass 3
Calculate yield grade based on the carcass shown
and given values. Then click the correct answer
in the box on the left.
Yield Grade 1 High Average Low 2
High Average Low 3 High Average Low 4
High Average Low 5 High Average Low
Click on ribeye below to view grid and estimate
fat thickness.
HELP
Return
10
Beef Carcass Yield Grading Carcass 4
Calculate yield grade based on the carcass shown
and given values. Then click the correct answer
in the box on the left.
Yield Grade 1 High Average Low 2
High Average Low 3 High Average Low 4
High Average Low 5 High Average Low
Click on ribeye below to view grid and estimate
fat thickness.
HELP
Return
Go to End
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Yield Grade- a numerical value from 1 to 5 based
upon the yield of boneless, closely trimmed,
retail cut from the round, loin, rib, and chuck.
The official USDA grading standards yield grades
range from 1.0 to 5.9. The yield grade is rounded
to the nearest whole number.
Ribeye Area (REA)-determined by either a direct
grid reading of eye muscle or by a planimeter
reading. Most federal graders are familiar enough
with estimating area that they do not need the
use of a grid. Hot carcass weight can be used to
estimate REA (see shortcut method).
Fat Thickness (FT)- Can be an average of three
fat measurements or just a single one. Adjust the
estimated value up or down depending on the fat
covering the rest of the body. Adjustments of
0.1-0.2 are not uncommon.
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Kidney, Pelvic, and Heart Fat (KPH)-estimated in
pounds for each side. The two sides are totaled
and divided by carcass weight to arrive at a
percent. KPH ranges from .5 to 6, but the
average is 3. Example A 700 lb. will have 21
lb. of KPH or 10.5 lb. per side.
Hot carcass weight (HCW)-obtained on beef
carcasses just before chilling and chilled
carcass weight is usually calculated from hot
carcass weight because the chilled carcass weight
is not always weighed before shipping. Hot
carcass weight is 1 to 2 higher than chilled
carcass weight.
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Equation Formula for Yield Grade
Yield Grade 2.5 (2.5 X FT at 12th Rib)
(.0038 X HCW) (.2 X KPH) - (.32 X REA) FYG
Sample Problem FT 0.4 in REA 12.0 in2 HCW
650 lb. KPH 3.0
Answer 2.5 (2.5 x 0.4 in) (.0038 x 650 lb)
(.2 x 3.0) (.32 x 12.0 ) 2.8
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Short Cut Method
Ribeye Area

• How To Estimate Ribeye Area If You Know the HCW
• A typical carcass is 600 lb and has a 11.0 in2
  ribeye.
• For every 25 lb. Under the Base weight, subtract
  .3 in2 from the 11.0 in2 ribeye.
• For every 25 lb. Over the Base weight, add .3
  in2 to the 11.0 in2 ribeye.
• Table on Left does the calculations for you.

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Short Cut Method
Ribeye Area

• How To Estimate Ribeye Area If You Know the HCW
• A typical carcass is 600 lb and has a 11.0 in2
  ribeye.
• For every 25 lb. Under the Base weight, subtract
  .3 in2 from the 11.0 in2 ribeye.
• For every 25 lb. Over the Base weight, add .3
  in2 to the 11.0 in2 ribeye.
• Table on Left shows the calculations.

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Short Cut Method
Ribeye Area

• How To Estimate Ribeye Area If You Know the HCW
• A typical carcass is 600 lb and has a 11.0 in2
  ribeye.
• For every 25 lb. Under the Base weight, subtract
  .3 in2 from the 11.0 in2 ribeye.
• For every 25 lb. Over the Base weight, add .3
  in2 to the 11.0 in2 ribeye.
• Table on Left does the calculations for you.

17
Short Cut Method
Ribeye Area

• How To Estimate Ribeye Area If You Know the HCW
• A typical carcass is 600 lb and has a 11.0 in2
  ribeye.
• For every 25 lb. Under the Base weight, subtract
  .3 in2 from the 11.0 in2 ribeye.
• For every 25 lb. Over the Base weight, add .3
  in2 to the 11.0 in2 ribeye.
• Table on Left does the calculations for you.

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Short Cut Method
Fat Thickness
To Obtain Adjusted Fat Thickness 1. Estimate fat
thickness at 12th rib and adjust as necessary as
according to the chart on left. 2. For each 0.1
in of adjusted 12th rib fat thickness under 0.6
in, subtract 0.25 yield grade. 3. For each 0.1 in
of adjusted fat thickness in excess of 0.6 in,
add 0.25 to the Preliminary Yield Grade.
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Short Cut Method
Fat Thickness
To Obtain Adjusted Fat Thickness 1. Estimate fat
thickness at 12th rib and adjust as necessary as
according to the chart on left. 2. For each 0.1
in of adjusted 12th rib fat thickness under 0.6
in, subtract 0.25 yield grade. 3. For each 0.1 in
of adjusted fat thickness in excess of 0.6 in,
add 0.25 to the Preliminary Yield Grade.
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Short Cut Method
Fat Thickness
To Obtain Adjusted Fat Thickness 1. Estimate fat
thickness at 12th rib and adjust as necessary as
according to the chart on left. 2. For each 0.1
in of adjusted 12th rib fat thickness under 0.6
in, subtract 0.25 yield grade. 3. For each 0.1 in
of adjusted fat thickness in excess of 0.6 in,
add 0.25 to the Preliminary Yield Grade.
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Short Cut Method
Fat Thickness
To Obtain Adjusted Fat Thickness 1. Estimate fat
thickness at 12th rib and adjust as necessary as
according to the chart on left. 2. For each 0.1
in of adjusted 12th rib fat thickness under 0.6
in, subtract 0.25 yield grade. 3. For each 0.1 in
of adjusted fat thickness in excess of 0.6 in,
add 0.25 to the Preliminary Yield Grade.
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Short Cut Method Sample Problem
PYG3.5 HCW650 lb. FT0.4 in. REA12.0
in2 KPH3.0
So, WHAT is the FYG?
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Short Cut Method Sample Problem
PYG3.5 HCW650 lb. FT0.4 in. REA12.0
in2 KPH3.0
So, WHAT is the FYG?
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Short Cut Method Sample Problem
PYG3.5 HCW650 lb. FT0.4 in. REA12.0
in2 KPH3.0
So, WHAT is the FYG?
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Short Cut Method Sample Problem
PYG3.5 HCW650 lb. FT0.4 in. REA12.0
in2 KPH3.0
So, WHAT is the FYG?
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Heres How To Calculate The Answer
So, the FYG is 3.5 - 0.5 0.2 - 0.3 - 0.1 2.8
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Heres How To Calculate The Answer
So, the FYG is 3.5 - 0.5 0.2 - 0.3 - 0.1 2.8
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Heres How To Calculate The Answer
So, the FYG is 3.5 - 0.5 0.2 - 0.3 - 0.1 2.8
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Heres How To Calculate The Answer
So, the FYG is 3.5 - 0.5 0.2 - 0.3 - 0.1 2.8
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Short Cut Method
Summary of Final Yield Grade Calculations HCW-
Base is 600 lb. 0.1 to PYG for every 25 lb
over base -0.1 from PYG for every 25 lb
under FT-Base is 0.6 in. 0.25 to PYG for each
0.1 in2 over base -0.25 from PYG for each 0.1
in2 under base REA- Base is 11.0 in2 -0.3 from
PYG for each 1.0 in2 over the base 0.3 to PYG
for each 1.0 in2 under the base KPH-Base is
3.5 0.1 to PYG for each 0.5 over the
base -0.1 from PYG for each 0.5 under the base
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Short Cut Method
Summary of Final Yield Grade Calculations HCW-
Base is 600 lb. 0.1 to PYG for every 25 lb
over base -0.1 from PYG for every 25 lb
under FT-Base is 0.6 in. 0.25 to PYG for each
0.1 in2 over base -0.25 from PYG for each 0.1
in2 under base REA- Base is 11.0 in2 -0.3 from
PYG for each 1.0 in2 over the base 0.3 to PYG
for each 1.0 in2 under the base KPH-Base is
3.5 0.1 to PYG for each 0.5 over the
base -0.1 from PYG for each 0.5 under the base
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Short Cut Method
Summary of Final Yield Grade Calculations HCW-
Base is 600 lb. 0.1 to PYG for every 25 lb
over base -0.1 from PYG for every 25 lb
under FT-Base is 0.6 in. 0.25 to PYG for each
0.1 in2 over base -0.25 from PYG for each 0.1
in2 under base REA- Base is 11.0 in2 -0.3 from
PYG for each 1.0 in2 over the base 0.3 to PYG
for each 1.0 in2 under the base KPH-Base is
3.5 0.1 to PYG for each 0.5 over the
base -0.1 from PYG for each 0.5 under the base
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Short Cut Method
Summary of Final Yield Grade Calculations HCW-
Base is 600 lb. 0.1 to PYG for every 25 lb
over base -0.1 from PYG for every 25 lb
under FT-Base is 0.6 in. 0.25 to PYG for each
0.1 in2 over base -0.25 from PYG for each 0.1
in2 under base REA- Base is 11.0 in2 -0.3 from
PYG for each 1.0 in2 over the base 0.3 to PYG
for each 1.0 in2 under the base KPH-Base is
3.5 0.1 to PYG for each 0.5 over the
base -0.1 from PYG for each 0.5 under the base
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Finally, after obtaining the Final Yield Grade
follow this chart for scoring the grade as High,
Average, or Low
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Finally, after obtaining the Final Yield Grade
follow this chart for scoring the grade as High,
Average, or Low
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Finally, after obtaining the Final Yield Grade
follow this chart for scoring the grade as High,
Average, or Low
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Finally, after obtaining the Final Yield Grade
follow this chart for scoring the grade as High,
Average, or Low
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Click to Return
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Click to Return
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Click to Return
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Click to Return
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Click to Return
How to Use the Grid 1. Count the squares
included in the muscle. Count a square if the
center dot is within the rib-eye muscle. Muscle
around the edges should not be counted. 2.
Inside the box labeled 8, there are 80 squares.
Subtract squares in the box 8 if they are not
muscle. 3. Divide the number of squares by ten to
determine the rib-eye area in square inches.
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Click to Return
How to Use the Grid 1. Count the squares included
in the muscle. Count a square if the center dot
is within the rib-eye muscle. Muscle around the
edges should not be counted. 2. Inside the box
labeled 8, there are 80 squares. Subtract
squares in the box 8 if they are not muscle. 3.
Divide the number of squares by ten to determine
the rib-eye area in square inches.
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Click to Return
How to Use the Grid 1. Count the squares included
in the muscle. Count a square if the center dot
is within the rib-eye muscle. Muscle around the
edges should not be counted. 2. Inside the box
labeled 8, there are 80 squares. Subtract
squares in the box 8 if they are not muscle. 3.
Divide the number of squares by ten to determine
the rib-eye area in square inches.
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Click to Return
How to Use the Grid 1. Count the squares included
in the muscle. Count a square if the center dot
is within the rib-eye muscle. Muscle around the
edges should not be counted. 2. Inside the box
labeled 8, there are 80 squares. Subtract
squares in the box 8 if they are not muscle. 3.
Divide the number of squares by ten to determine
the rib-eye area in square inches.
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• CORRECT !!!!

Click to see explanation for answer
Click to Return
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• CORRECT !!!!

Click to see explanation for answer
Click to Return
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Carcass 1 Answer
HCW772 lb. PYG3.5
KPH3 REA13.1 in2 FAT
THICKNESS0.5 in

Return
FYG3.15 High
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Carcass 2 Answer
HCW627 lb.
PYG3.5 KPH2.5 REA11.4 in2 FAT THICKNESS0.3
in
Return
FYG 2.65 Average
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Carcass 3 Answer
HCW551 lb.
PYG3.5 KPH1.5 REA10.7 in2 FAT THICKNESS0.0
in
Return
FYG 1.6 Average
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Carcass 4 Answer
HCW903 lbs. PYG2.75 KPH2.5
REA14.6 in2 FAT THICKNESS0.2 in

Return
FYG 2.25 High
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• CORRECT !!!!

Click to see explanation for answer
Click to Return
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• CORRECT !!!!

Click to see explanation for answer
Click to Return
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• INCORRECT !!!!

Click to Return
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• THE
• END

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