Αποτελέσματα Αναζήτησης
Yield Grade Formula: Yield Grade = 2.5+(2.50*Adj. Fat Thickness, inches)+(0.20*%Kidney, Pelvic and Heart)+(0.0038*Hot Carcass Wt., pounds)-(0.32*Ribeye Area, square inches) Using the yield grade formula, what is the Yield Grade for a carcass that weighs 760 pounds, has an Adj. Fat Thickness of 0.50 inches fat, 2.5% KPH and 13.2 sq. inches of REA?
The two instruments approved for use today can assess marbling score, subcutaneous fat depth, ribeye area, ribeye width, ribeye depth, and lean color. Camera derived yield grade is calculated from the hot carcass weight, subcutaneous fat depth, ribeye area, and an algorithm predicted or assumed constant percentage of kidney-pelvic-heart fat.
12 Ιουλ 2022 · Beef carcass yield grades (YG) are used to estimate cutability, which is the amount of boneless, closely trimmed retail cuts from the round, loin, rib and chuck a carcass will yield. The system uses a numeric scale of 1 to 5; YG 1 carcasses have the highest, most-desirable cutability and YG 5 carcasses have the lowest, least-desirable cutability.
Yield grade Yield grade (YG) estimates the amount of closely trimmed retail cuts of meat that a car-cass is likely to yield. Yield grades range from 1 to 5, with 1 the highest yielding and 5 the lowest yielding. Typical USDA reporting gives only whole numbers for yield grade, but carcass data are often expressed in decimal fractions of yield grade.
28 Φεβ 2007 · Yield Grade. The purpose of yield grades is to separate beef carcass into cutability groups based on the expected yield of boneless, closely trimmed, retail cuts (BCTRC) from the round, loin, rib and chuck. Yield grades are expressed as numeric scores 1-5, with 1 having the greatest percentage of BCTRC and 5 the lowest. The relationship between ...
30 Ιουλ 2007 · Meat graders determine yield grades with fast, simple visual appraisals of fat and muscle of the carcass. Fat thickness, hot carcass weight and rib eye area are objective measures with kidney, pelvic and heart fat being a subjective measure.
Expressing yield grade in tenths of a grade is desirable in making comparisons, although in retail marketing, decimals are dropped. Yield grades are calculated by the following formula: Yield Grade = 2.50 + (2.5 × Adj. fat thickness, in.) + (0.2 × Kidney, pelvic, and heart fat, %) + (0.0038 × Hot carcass wt., lb.) – (0.32 × Ribeye area ...
