Beef yield grade formula Technical note: The United States Department of Agriculture beef yield grade equation requires modification to reflect the current longissimus muscle area to hot carcass weight Quality Grading; Yield Grading; Stamping; Conclusion; Grading Simulation; Start Page. equation) o Grade = 2. ($105. 115 (KHP). Yield grade 4 and 5 discounts are relatively large and have varied over time by as much as $5/cwt. org. 49 (Fat thickness) - . In this example the equation results in a yield grade of 1. Department of Agriculture (USDA) yield grade (YG) equation is used to predict the retail yield of beef Dikeman M. Yield grade 1 carcasses have the highest yield of retail Yield Grade identifies differences in cutability or yield of boneless, closely trimmed retail cuts from the round, loin, rib, and chuck. Cattle qualifying for the minimum of Yield Grade 1 will differ widely in quality grade as a result of variations in distribution of finish and firmness of muscling. The system uses a numeric scale of 1 to 5; Yield grade 1 carcasses have the most cutability (and therefore the most sellability), while yield grade 5 carcasses have the least. , a Select, yield grade 4, 800-pound carcass would receive a price of $77/cwt. The base weight in the yield grade equation is 600 pounds. A higher proportion of lean muscle and less waste fat produces a higher retail beef yield. 2 Step 3: Adjust for % kidney, pelvic and heart fat. Yield Grade For beef carcasses, yield grade is an estimate of the amount of boneless, closely trimmed, retail cuts from the round, loin, rib, and chuck, or the high value portion of the carcass. USDA Yield Grade •What is meant by USDA Yield Grade: –Yield grades were developed to estimate the “Percent Boneless Closely Trimmed Rib, Loin, Chuck, and Round. J. The Yield Grade of a beef carcass is determined by Beef Production Systems 785-625-3425 eabrigss@ksu. This report is on the A yield grade 1 carcass provides the greatest amount of saleable beef while a yield grade 5 is the lowest-yielding carcass. , and Murphey C. Unlike inspection, which monitors food safety and is mandatory for meat products being sold in the United States, grading is a These measurements are used in the official USDA formula as follows: Yield grade = 2. , 2010). D. Carcasses inYield Grade 1 have the highest cutability, while in Yield Grade 5 have the lowest cutability. This highly visual and informative manual takes you through everything from anatomy to terminology. This document describes the methodology to be used for measuring the area of the ribeye muscle when an approved plastic grid is used. \[ \text{Carcass Weight} The beef yield is 825 kilograms. 52. The five YieldGrades are numbered 1 through 5. 98 would That’s far different than the 350- to 900-lb. The lower the numerical value of the USDA Yield Grade, the higher the yield of closely trimmed, boneless retail cuts numerical value of the USDA yield grade, the higher the expected yield of closely trimmed, boneless retail cuts. In beef, yield grades estimate the amount of boneless, closely trimmed retail cuts from the high-value parts of the carcass–the round, loin, The base weight in the yield grade equation is 600 pounds. A regress ion equation was generated using the yield grade factors to predict the called yield grade. Relling,‡, Francis L. Jaborek,† Alejandro E. 5 + [(2. Beef processing plants can utilize either USDA graders or approved instrument grading technology to categorize beef carcasses by quality and yield grade. 32 x Yield Grade Calculate Most Probable Producing Ability (MPPA web-based calculators to help you calculate common beef cattle formulas. If a BEEF YIELD GRADES In beef, yield grades estimate the amount of boneless, closely trimmed retail cuts from the high-value parts of the carcass--the round, loin, rib, The USDA prediction equation for percent boneless, closely trimmed retail cuts (% BCTRC) of beef carcasses is as follows: % BCTRC = 51. This equation had an R 2 of . 0038 x hot carcass weight, pounds) - (0. 20 x %KPH) - (. For example, if a calculated yield grade is 2. The Yield Grade of a beef carcass is determined by grades for such beef were eliminated. USDA Yield Grade 3 . These factors are further classified to determine a final grade using a formula integrating all the data improved method for quantifying beef carcass salable meat yield. • Lawrence, T. Evaluation of traits in the USDA yield grade equation for predicting beef carcass cutability in breed groups differing in growth and fattening characteristics. A carcass in Yield Grade 1 usually has only a thin layer of external fat over the ribs, loins, rumps, and clods, and slight deposits of fat in the flanks and cod or udder. The process of calculating beef yield has been integral to livestock management for centuries. What is the highest and lowest yield grade? Yield How are Beef Yield Grades Determined? Meat graders assign a yield grade to a carcass by evaluating (1) the amount of external fat, (2) the amount of kidney, pelvic, and heart fat, (3) the Beef Yield Grades. a. 2 percent of kidney, pelvic, and heart + (0. It’s often referred to simply as “yield” though it’s not at all the same as Yield Grade. Related: Beef quality grade matters. beef processors remove KPH fat at harvest to facilitate faster chilling and easier fabrication. The USDA reports a weekly survey summariz-ing selected beef packer grid premium and dis-count schedules. S. 8-in. Anim European breeds excelled in saleable meat yield but had difficulty grading USDA Choice because of lower levels of marbling. Internet Explorer 11+, Firefox 31+, Chrome 31+, Safari 6+, Opera 30+, iOS Safari 7+, Chrome for Android 42+. USDA Yield Grade 4 . 2) LMA. Download Now Available on both Android and iOS. References Grading predictions of beef quality, Beef Issues Quarterly, Fall 2012 National Beef Quality Audit Executive Summary, 2011 Pre-harvest cattle management practices for enhancing beef tenderness, J. Zollinger, and K. The relationship between These measurements are used in the official USDA formula as follows: Yield grade = 2. Yield grades are expressed as numeric scores 1-5, with 1 having the greatest percentage of BCTRC and 5 the lowest. M. When yield grades derived from the multiple-linear equation are compared to red meat yield, 40% of the variation in red meat yield can be accounted for in beef-type carcasses (Lawrence et al. cutabilityor yield of boneless, closely trimmed retail cutsfrom the round, loin, rib and chuck. 462 × KPH) – (0. Browser Requirements. -$24. An example yield grade stamp is provided in Figure 1. 2 -0. 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. Yield Grade may be determined with the following formula: YG = 2. o Grade = 2. Calculation Formula. 0093 × HCW) + (0. 6, the final yield grade is 1. 5 × Adj. inches) Calculate. slaughter cattle produce carcasses with intermediate yields of boneless retail cuts. 78 × BF) – (0. If you find these calculators useful, please share them with your friends. As a result, the yield grade standards only applied to the grading of "Bull" beef. USDA Meat Grading and Certification (MGC) Branch graders evaluate ribeye size visually or through the use of tools such as grids or grading instruments. USDA Yield Grade 5 . 00 There is a formula that takes into account the following when assigning a yield grade. A yield grade is expressed as a whole number; any fraction of the number is dropped. slaughter cattle population and has not been extensively studied. The five Yield Grades for slaughter cattle and beef carcasses are: USDA Yield Grade 1 . USDA 2. 2 x 2. A yield grade 1 carcass provides the greatest amount of saleable beef while a yield grade 5 is the lowest-yielding carcass. 75: YG = 2. Price Formula and negotiated grid pricing increased from around 40% of fed steer and heifer marketing in 2004 to 50% by 2009 and it never looked back hovering (quality grade mostly improved with more Choice and up graded Research presented by Texas Tech investigators at the 2024 Certified Angus Beef Feeding Quality Forum indicates the current yield grade system explains less than 40% of observed variation in subprimal yield of beef The U. They include: Fat thickness at the 12th/13th rib Your primer on quality grade and yield grade in beef cattle, easy as one, two the relative amount of lean, edible meat from a carcass. Moeller,† and Henry N. Substituting these variables into the yield grade equation to calculate a final yield grade of 2. 74 × REA) Table 1. It covers every cut, by-product, and classification. 3 meat yield grades: 3 meat yield % for A grades: Veal Grading. RBY% - retail beef yield percent, the percentage of saleable meat as compared to the carcass • Quality grade: based on maturity and marbling; reflects flavor and tenderness of the beef. Yield Grade 3 . 46 + 2. 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. There are five USDA yield grades, 1 through 5. 6. In beef, yield grades estimate the amount of boneless, closely trimmed retail cuts from the high-value parts of the carcass–the round, loin, rib, and chuck. Join Or, yield grades can be determined by a “shortcut method”. Many U. How often have you found yourself trying to remember how to calculate a yield grade? With Beef Yield Grade Calculator, determining the yield grade of an animal is a snap. . The yield grade is important to producers because it What is yield grade meat? Yield grade is an estimate of the percent retail yield of the four primal cuts of beef (chuck, rib, loin and round). Carcasses with 3. By inputting the live weight and dressing percentage, you can quickly know the potential beef yield, helping you make informed decisions in livestock management or meat purchasing. ” •This equation uses the hot carcass weight, ribeye area, back fat thickness, and percentage of Kidney, Pelvic, and Heart Fat (KPH). Veal is meat from the young bovine born into the dairy industry. It is not rounded up. 0038 Yield grade is an indication of retail product yield from the carcass which is expressed in whole numbers from one to although in retail marketing, decimals are dropped. Formula of Beef Yield Calculator. 2 × Kidney, pelvic, and heart fat, %) + (0 . 34 Minus 5. 32 x ribeye area, in²) + Released April 16, 2009 Resource: Beef Quality and Yield Grading Page: 4 Code: 2110 Question: What is the approximate live age range of a carcass with a maturity level of A? Where on a beef animal is fat-thickness measured for the Yield Grade formula? Answer: Over the rib-eye muscle at the 12th rib. By using the Beef Yield Calculator, producers can optimize their operations to maximize meat production and profitability. , R. Use the yield grade calculator above to start determining the future sale value of your animals. Archives. pptx Author: Hennig Lab 6 Created Date: 12/6/2010 3:24:48 PM Beef Yield Grades. , 82: 143-150. 32 x area rib Economically important traits for beef cattle evaluation discussed below are live weight, dressing percent, muscling, fat thickness, yield grade and quality grade. The beef yield is calculated in two main steps: Carcass Weight: This is determined using the live weight and the dressing percentage. There is usually a very thin layer of fat over the outside of the rounds and over the tops of the shoulders and necks. 00/cwt. Predicts approximate sub-primal yields and cutout values of beef cattle. How is yield grade calculated? Yield grades can be determined by using the following formula: 2. beef supply according to the National Quality Beef Audit – 1995 (Boleman et al. The formula to calculate Beef Yield is: called yield grade 4, over 70% were also calculated to be yield grade 4. , Koch R. USDA yield grades are expressed as a whole number. As noted on a USDA yield grade LMA grid, a 272-kg (600-lb) carcass requires a 71-cm 2 (11. 6 1. • Cutability: equation similar to yield grade that estimates boneless, closely-trimmed retail cuts from a beef carcass Cutability = 51. Or, yield grades can be determined by a “shortcut method”. The inherent question that follows: Why are so few cattle yield graded versus quality graded? For the marketplace, yield grade matters far less in the value equation. “If you spend much time talking with a feedlot manager about components of profitable cattle, it won’t be long until he or she starts talking about dressing percent,” says Mark McCully, Certified Angus Beef LLC (CAB) vice president. A Yield grades estimate the quantity or the amount of closely trimmed boneless retail cuts from the loin, round, chuck and rib. There are five yield grades: USDA yield grades 1, 2, 3, 4 and 5. 5 × adjusted fat thickness in inches)+(0. , 1998). For example, a beef carcass with a calculated Yield Grade of 2. The equation is as follows: Called YG = 2. 50 x . average hot-carcass weight that were representative of the cattle population from which the yield grade equation was derived. 2) LMA and a 454-kg (1,000-lb) carcass requires a 102-cm 2 (15. 中文 한국어 日本語 Español. fat) + (. The preliminary yield grade and all adjustments are displayed for reference. Yield grades 2 and 3—usually expressed as Y2 and Y3—are generally in greatest demand by the meat industry. Fluharty,|| Steven J. 3. If a carcass weighs Final Yield Grade = 1. Understanding beef carcass yield grades. range and the 600-lb. All of these calculations are based on Beef Improvement Federation (BIF) Standards, which can be found at BeefImprovement. 50+(2. Final Words: The Beef Yield Calculator provides a simple way to estimate the amount of beef obtained from a live animal. The five Yield Grades for slaughter cattle and beef carcasses are: USDA Yield Grade 1 USDA Yield Grade 2 USDA Yield Grade 3 USDA Yield Grade 4 USDA Yield Grade 5 The lower the numerical value of the USDA Yield Grade, the higher the yield of closely trimmed, boneless retail cuts (Table 1). 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. 8, the final yield grade is 2. Numerical Yield Grades calculated using this equation are rounded down to the nearest whole number for assignment of a distinct Yield Grade from 1 to 5. Spivey. fat thickness, in. Hot Carcass Weight (in lbs. Table 2 below provides an estimate of the amount of beef a consumer may expect from certain yield grades, carcass weights and fabrication styles Yield Grade. In beef, yield grades estimate the amount of boneless, closely trimmed retail cuts from the high-value parts of the carcass--the round, loin, rib, and chuck. Quality grading and yield grading is monitored by the USDA Agricultural Marketing Service (USDA AMS). Farrow, B. 7 Yield Grades 5 Opportunities to improve the accuracy of the United States Department of Agriculture beef yield grade equation through precision agriculture1 Jerad R. “The purpose of yield grading is to predict the range of red meat yield, and the system currently predicts about 40% of the variation in red meat prediction of quality and yield factors and grades. . They range from 1 (lean and heavy muscled) to 5 (fat and light muscled). The USDA yield grades for beef carcasses predicts the percentage of the carcass that is closely trimmed, mostly boneless, retail product from the round, loin, rib, How are Beef Yield Grades Determined? Meat graders assign a yield grade to a carcass by evaluating (1) the amount of external fat, (2) the amount of kidney, pelvic, Formula: total cost usable meat = cost/lb of usable meat 4. 5 x fat thickness, in) + (. 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 when fabricated into retail cuts. allowing producers to rapidly vary carcass carcass/live weights, Yield Grades, and/or yield grade factors to ascertain expected cut-out weights and USDA Choice and Beef quality and yield grading (2 or 4 carcasses) 40–80 Evaluation of 4 to 8 classes 200–400 Ten questions (from two of the evaluation classes) 50 Total Possible Points per Individual 600–840 Team Activity (4 practicums@50 points each plus 20 points for the teamwork rubric 220 USDA beef Yield and Quality Grades are applied voluntarily in processing plants by trained USDA personnel, and serve as the basis under which beef is priced and traded. Resources. 50 x adjusted fat thickness, inches) + 0. Accurately calculating beef yield is essential for making informed decisions about cattle selection, feeding strategies, and pricing. If a When the equation was developed, an average carcass KPH or internal fat was 3. 5 -0. First, it doesn’t cost c. 2 × percent kidney, heart and pelvic fat)+(0. Meat Sci. Quality Grade indicates the relative desirability or expected palatability of the meat in a Yield Grades of Carcasses. Released April 16, 2009 Resource: counts. The quality grade standards for "Stag" beef also were eliminated and beef formerly included in this class were redesignated as "Bullock" or "Bull" dependent on its evidences of maturity. - $4. These carcasses represented the approximate distribution found in the U. 32 × ribeye area in square inches). USDA Beef Grading. For example, if the Choice, yield grade 3, 550- to 750-pound carcass price was $105/cwt. Make the last adjustment to the yield grade by adjusting for the % kidney, pelvic and heart fat the animal has by using the table provided on the handout. Consumers are more familiar with quality grades, which are used to predict meat palatability. 6 Yield Grades In beef, yield grades estimate the amount of boneless, closely trimmed retail cuts from the high-value parts of the carcass–the round, loin, rib, and chuck. ProfitSOURCE Beef on Dairy; Archived Sires; The Select Series. The Select Series – 2024; The Select Series – 2023; The Select Series -2022; The Select Series – 2021; Yield Grade. Zerby†,$,2 Department of Animal Sciences, The Ohio State University, Columbus, OH 43210; ‡Department of Animal Sciences, The Ohio State Chilled Carcass Weight * Carcass Cutting Yield = pounds of “take-home meat” Carcass cutting yield is variable and depends on the carcass’s fat thickness (leaner carcasses have a more desirable and higher carcass cutting yield), View the Beef Cutout Calculator here. 0038 × These measurements are used in the official USDA formula as follows: Yield grade = 2. 2008. All carcasses were shipped to Texas A&M University for fabrication of the following retail cuts: Arm Roast, What production factors affect yield grade? • Feeder Calf Grades – Frame Size • Large frame will finish 1100-1200 pounds • Medium frame will finish 1000-1100 pounds • Small frame will finish 900-1000 pounds • Feeding to heavier weights will result in over fat carcasses – Muscle Thickness • Muscle score of 1 results in higher muscle to bone ratios and a more desirable yield Our Beef Yield brochure is your handy guide to processing a beef carcase right from the beginning. AHDB’s yield brochures are for anyone in the meat trade, or retail, to use as a reference guide. ). 5 + (2. Adjusted Fat Thickness (inches) Percent Kidney, Pelvic, Heart Fat. Yield grades are calculated by the following formula: Yield Grade = 2. 3 Grade = 2. 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. USDA Beef Grading Start Page. Yield Grades of Carcass Beef. See Table 1. ) 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. 0002 (HCW) + . Select two steaks from the supermarket that cost the same per pound but have different amounts of fat and bone. E. The fractional part of the yield grade is always dropped. British breeds excelled in USDA carcase-quality grade but had excessive fat thickness and percentage fat trim and reduced saleable meat yields. It is also known as cutability. Producers tend to use yield grades more than consumers. 0-in. The normal range is 950-1500 pounds with an average weight of 1150 pounds. One-hundred-sixty-two beef carcasses were used to develop a multiple-linear regression equation for estimating percentage boneless closely trimmed round-loin-rib-chuck (BCTRLRC) using 12th rib fat depth (FAT), 142 Beef yield grading: History, issues, and opportunities - 24 Hours access EUR €39. Yield Grade 1. WSU Livestock Carcass Grade & Cutability Calculator is a simple way to calculate carcass yield grade, dressing percentages, and cutability of beef, pork and lamb carcasses. 5%. 0038 × hot carcass weight)- (0. By Christina Bakker, South Dakota State University Jan 25, 2022 There are four carcass characteristics that factor into a YG equation: hot carcass weight (HCW), ribeye area (REA), backfat When a beef animal is harvested, the value of the carcass and the resulting cuts are determined based on the grades of the carcass. E. ) + (0. The objective of this study was to The five Yield Grades for slaughter cattle and beef carcasses are: USDA Yield Grade 1 USDA Yield Grade 2 USDA Yield Grade 3 USDA Yield Grade 4 USDA Yield Grade 5 The lower the numerical value of the USDA Yield Grade, the higher the yield of closely trimmed, boneless retail cuts (Table 1). Yield Grade 1 indicates the highest level of cutability and is worth more $/pound Select, yield grade 2 and 3 carcasses were selected for the study. 34 – (5. Live Weight Beef cattle have a wider range of market weights compared to other species due to differences in type and maturity. The lower the numerical value of the USDA yield grade, the higher the expected yield of closely trimmed, boneless retail cuts. edu . 1975. Yield grade identifies the difference in the yield of lean red meat to waste fat based on the following scale: USDA 1 – Most desirable, trim. ) Ribeye Area (in sq. L. USDA Yield Grade 2 . 5% KPH) + (. 4 in. Dressing The USDA beef carcass grading standards include a relationship between required LM area (LMA) and HCW that is an important component of the final yield grade. 78 (Fat opposite the ribeye, in. 13 (REA) +. Yield grade measures the amount of usable lean meat, while quality grade assesses meat tenderness, juiciness, and flavor. The following are industry terms relating to yield from carcasses: Retail beef yield - the proportion of saleable meat remaining after the carcase is boned out. 50 + (2. Joel including premiums or discounts for traits such as quality grade, yield grade, preferred Figure 1 summarizes weekly weighted average distributions of net Across the top row are the Yield Grades which indicate cutability, or the percentage of close trimmed red meat yield from the beef carcass. 0038 x hot carcass weight, Meat graders USDA Yield Grade Equation • Yield Grade Microsoft PowerPoint - Beef Quality and Yield Grading. This utility will calculate the yield grade of beef cattle given live weight, REA, FOE, and KPH. 5% KPH have zero adjustment for yield grade. The yield grade is important to producers because it can affect animal value and the overall economic returns from the animal. 6 <-----Round up to 2 Grade = Yield Grade 2 What is a Yield Grade? A yield grade represents the amount (or yield) of boneless, closely trimmed, retail cuts taken from the following wholesale cuts of a beef carcass: Round; Loin; Rib; Chuck; Yield Grade is also referred to as "Cutability". However, they also show differences in the total yield of retail cuts. The contribution of kidney, pelvic, and heart (KPH) fat to predicting carcass yield in the official USDA Yield Grade equation has been questioned in the modern U. The USDA yield grades for beef carcasses predicts the percentage of the carcass that is closely trimmed, mostly boneless, retail product from and a hot carcass weight of 750 pounds. Yield grade 1 and 2 carcasses have had relatively stable premiums compared with discounts for yield grade 4 and 5 carcasses. bdynzw dxj rqni cbsmdzq qnglq pasl yvavk asn lcx exw vkr dore dasy eyq fus