CDE Meats Evaluation and Identification Contest

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CDE Meats Evaluation and Identification Contest

• Dennis Burson
• Extension Meat Specialist
• University of Nebraska

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Quality and Yield Grades for Beef Carcasses
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Purpose

• To understand
• the USDA Quality and Yield Grades
• the Grade factors
• beef carcass information

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Carcass merit

• Lean Quality
• Lean Quantity

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Carcass Weight
Lean
Fat Bone
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Grade Shields
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USDA Quality Grades

• Prime
• Choice
• Select
• Standard

• Commercial
• Utility
• Cutter
• Canner

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Maturity Age

• A less than 2 1/2 years
• B 2 1/2 to 3 1/2 years
• C 3 1/2 to 6 years
• D 6 to 8 years
• E more than 8 years

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Advancing Maturity

• Backbone Cartilage hardening to bone
• Rib bones get flatter and whiter
• Lean color is darker

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Degrees of Marbling

• Practically Devoid
• Traces
• Slight
• Small
• Modest

• Moderate
• Slightly Abundant
• Moderately Abundant
• Abundant
• Very Abundant

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USDA Quality Grades for Beef
A
B
C
D
E
Very Abundant
Abundant
Prime
Moderately Abundant
Slightly Abundant
Commercial
Moderate
Choice
Modest
Small
Utility
Select
Slight
Standard
Traces
Practically Devoid
Cutter
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USDA Quality Grades for Beef
Moderate
Choice
Modest
Choice o
Small
Choice -
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Yield Grades Cutability
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Cutability

• The percentage of boneless
• closely trimmed,retail cuts
• from the round, loin, rib,
• and chuck.

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Yield Grade Cutability

• 1 52.6 - 54.6
• 2 50.3 - 52.3
• 3 48.0 - 50.0
• 4 45.7 - 47.7
• 5 43.5 - 45.4

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Yield Grade 2

• Yield
• Grade
• 4

• Carcass Weight, lbs. 700 700
• Cutability 52.3 47.7
• Retail Product, lbs. 366 334

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Yield grade 2.5 2.5 x Adj. Fat Thickness
0.20 x kidney, Pelvic and Heart Fat 0.0038
x Hot Carcass Weight - 0.32 x Rib eye area
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Yield Grade Factors

• Adjusted Fat Thickness

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Yield Grade Factors

• Adjusted Fat Thickness
• Kidney, Pelvic, and Heart Fat Percentage

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Yield Grade Factors

• Adjusted Fat Thickness
• Kidney, Pelvic, and Heart Fat Percentage
• Rib eye area

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Yield Grade Factors

• Adjusted Fat Thickness
• Kidney, Pelvic, and Heart Fat Percentage
• Rib eye area
• Hot Carcass Weight

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Yield grade 2.5 2.5 x 0.4 inches 0.20 x
2.5 0.0038 x 700 lbs. 0.32 x 12.5 sq.
inches 2.66 2
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Short cut Yield Grade

• Step 1 Establish Preliminary Yield Grade

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Short cut Yield Grade

• Step 2 Determine Ribeye area needed

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Short cut Yield Grade

• Step 3 Adjust for actual ribeye size
• For each 1 sq. in. of actual ribeye area greater
  that needed ribeye area subtract 0.3 from the PYG
• For each 1 sq. in. of actual ribeye area less
  than the needed ribeye area add 0.3 to the PYG

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Short cut Yield Grade

• Step 4 Adjust for Kidney Pelvic and Heart Fat
  Percentage (KPH)
• For each 1 percentage of KPH greater 3.5 add
  0.2 to the PYG
• For each 1 percentage of KPH less than 3.5
  subtract 0.2 to the PYG

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Example

• Fat Thickness 0.4 PYG 3.0
• HCW 700 REA needed 12.2
• REA 13.2 Adj. PYG by 0.3
• KPH 2.0 Adj. PYG by 0.3
• Final YG 2.4

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Pricing Grid
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71.00
www.meatscience.org
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National Cattlemens Beef Association Box
670 Bloomingdale, IL 60108 1-800-368-3138 20.00
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Dennis Burson

• Extension Meat Specialist
• University of Nebraska
• A213 Animal Science, Box 830908
• Lincoln, NE 68583
• Phone [phone]
• Email dburson1_at_unl.edu