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The yield grade is determined by evaluating four carcass factors: External fat thickness over the ribeye. Ribeye area. Estimate of the percentage of kidney, pelvic and heart fat. Hot carcass weight. Figure 1: USDA yield grade labels. Yield Grade Formula:
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.
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.
18 Δεκ 2022 · 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 grade 1 carcasses tend to be leaner and more heavily muscled when compared to the other yield grades, and also provide a greater amount of beef to the consumer ...
30 Ιουλ 2007 · Yield grades estimate the quantity or the amount of closely trimmed boneless retail cuts from the loin, round, chuck and rib. There are five USDA yield grades, 1 through 5. Yield grade 1 carcasses have the highest yield of retail cuts and yield grade 5, the lowest.
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.
MEASURING BEEF VALUE WITH CARCASS GRADING. nd consumer acceptance. A consistent beef eating experience hinges on accurate carcass grading by the USDA Agricultural Marketing Service (AMS) and occu. s at the packing plant. Quality grades provide a reasonable guarantee of beef’s tendernes.
