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Yield grades. Yield grades are expressed in numbers that estimate the percentage of expected cutability from a carcass. Cutability is defined as the percentage of closely trimmed, boneless, retail cuts from the round, loin, rib and chuck — the four major beef wholesale cuts.
Yield Grade Calculator. Adjusted Fat Thickness (in inches) Percent Kidney, Pelvic, Heart Fat. Hot Carcass Weight (in pounds) Ribeye Area (in square inches)
1) external fat thickness, 2) hot carcass weight, 3) ribeye a. ea, and 4) percentage kidney, pelvic, and heart fat. USDA Yield Grade may be determined with the following formula. G = 2.5 + (2.5 x fat thickness, in) + (.20 x %KPH) - (.32 x ribeye area, in2) + (.0038 x hot carcass weight, lb). .
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.
BEEF CARCASS INSTRUMENT GRADING PROCEDURES. 1. Purpose. The U.S. Department of Agriculture (USDA), Agricultural Marketing Service (AMS), Livestock and Poultry (L&P) Program, Quality Assessment Division (QAD) has implemented a program to predict beef carcass quality and yield factors made by approved instrument systems.
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 is calculated by using the above measurements in a formula: USDA Yield Grade = 2.5 + (2.5 x adjusted fat thickness, inches) + (0.20 x KPH, percent) - (0.32 x ribeye area, square inches) + (0.0038 x hot carcass weight, pounds) Official USDA yield grades are calculated to the nearest tenth, but carcasses are only assigned a whole number.
