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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.
use yield grade to the closest one-tenth (e.g., 2.3 yield grade) rather than whole numbers. Yield grade is calculated on the basis of the amount of external fat cover or fat thick-ness, the percentage of fat in the kidney, pelvic, and heart areas, the ribeye size, and car-cass weight. This formula uses those factors to estimate the yield grade:
Beef quality grades indicate palatability characteristics such as tenderness, juiciness and flavor. Inspection. By law, all meat must be inspected and passed for wholesomeness by the USDA. Grading. Quality grading is voluntary. Prime, Choice and Select are the most common quality grades consumers see.
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.
30 Ιουλ 2007 · Yield grades. 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.
