Beef Carcass Evaluation
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Transcript Beef Carcass Evaluation
BEEF CARCASS
YIELD AND QUALITY
GRADING
South Carolina Meat Judging Workshop
USDA Beef Carcass Grades
Purpose:
Classify Carcasses
« Expected Cutability or Retail Yield
« Expected Eating Quality
Conformation
Dictates
Composition
USDA Yield Grade
Estimates
- % Closely-Trimmed,
Boneless Retail Cuts From Chuck,
Rib, Loin and Round
Yield
Yield
Yield
Yield
Yield
Grade 1
Grade 2
Grade 3
Grade 4
Grade 5
> 52.4%
50.0 - 52.3%
47.7 - 50.0%
45.4 - 47.7%
< 45.4%
USDA Yield Grade
12th Rib Backfat
Ribeye Area
% Kidney, Pelvic, Heart Fat
Hot Carcass Weight
12th Rib
Backfat
3/4 of the
longitudinal
length of the
ribeye muscle
Avg - .5 in
Range - .15 - .80
Ribeye
Area
Average - 12.8 in2
Range - 10.0 - 18.0 in2
Estimating Ribeye Area
Can
estimate length x width
Other references
About 5.0 in2
2.5 x 3.5 =
8.75 in2
Pelvic
% KPH
Fat
Kidney
Avg - 2.0%
Heart
Hot Carcass
Weight
Usually
Given
USDA Yield Grade
Equation
2.5
+ (2.5 x 12th Rib Backfat, in.)
- (0.32 x Ribeye Area, sq in.)
+ (0.20 x KPH Fat, %)
+ (0.0038 x Hot Carcass Wt, lbs.)
USDA Yield Grade
Short-Cut Method
Step
1
– Determine Preliminary Yield Grade
AFOE
.2
.3
.4
.5
.6
PYG
2.50
2.75
3.00
3.25
3.50
USDA Yield Grade
Short-Cut Method
Step
2
– Adjust PYG for REA
REA
9.0
10.0
11.0
12.0
13.0
PYG ADJ.
+.6
+.3
0.0
-.3
-.6
USDA Yield Grade
Short-Cut Method
Step
3
– Adjust PYG for HCW
HCW
575
600
625
650
700
PYG ADJ.
-.1
0.0
+.1
+.2
+.4
USDA Yield Grade
Short-Cut Method
Step
4
– Adjust PYG for KPH fat %
KPH
2.0
2.5
3.0
3.5
4.0
PYG ADJ.
-.3
-.2
-.1
0.0
+.1
USDA Yield Grade
Short-Cut Method - Alternate
Step
2 - Combine steps 2 & 3
– Determine Expected REA
HCW
575
600
625
650
700
Exp. REA
10.7
11.0
11.3
11.6
12.2
USDA Yield Grade
Short-Cut Method - Alternate
Step
2 - Combine steps 2 & 3
– Adjust PYG for Expected REA
Act – Exp PYG ADJ.
-2.0
+.6
-1.0
+.3
0.0
0.0
+1.0
-.3
+2.0
-.6
Practice Calculations
Carcass Trait
AFOE
REA
HCW
KPH
YG
Formula
0.5
13.6
825
3.0
Practice Calculations
Carcass Trait
AFOE
REA
HCW
KPH
YG
Formula
0.5
13.6
825
3.0
3.25
Practice Calculations
Carcass Trait
AFOE
REA
HCW
KPH
YG
Formula
0.5
13.6
825
3.0
3.25
-0.8
Practice Calculations
Carcass Trait
AFOE
REA
HCW
KPH
YG
Formula
0.5
13.6
825
3.0
3.25
-0.8
+0.9
Practice Calculations
Carcass Trait
AFOE
REA
HCW
KPH
YG
Formula
0.5
13.6
825
3.0
3.25
-0.8
+0.9
-0.1
Practice Calculations
Carcass Trait
AFOE
REA
HCW
KPH
0.5
13.6
825
3.0
3.25
-0.8
+0.9
-0.1
YG
3.25
Formula
3.13
Practice Calculations
Carcass Trait
AFOE
REA
HCW
KPH
YG
Formula
0.75
12.5
870
4.5
Practice Calculations
Carcass Trait
AFOE
REA
HCW
KPH
YG
Formula
0.75
12.5
870
4.5
3.88
Practice Calculations
Carcass Trait
AFOE
REA
HCW
KPH
YG
Formula
0.75
12.5
870
4.5
3.88
-0.5
Practice Calculations
Carcass Trait
AFOE
REA
HCW
KPH
YG
Formula
0.75
12.5
870
4.5
3.88
-0.5
+1.1
Practice Calculations
Carcass Trait
AFOE
REA
HCW
KPH
YG
Formula
0.75
12.5
870
4.5
3.88
-0.5
+1.1
+0.2
Practice Calculations
Carcass Trait
AFOE
REA
HCW
KPH
0.75
12.5
870
4.5
3.88
-0.5
+1.1
+0.2
YG
4.68
Formula
4.58
USDA Quality Grade
Estimates
Eating Characteristics
– Tenderness, Juiciness, Flavor
USDA Prime
USDA Choice
USDA Select
USDA Standard
USDA Commercial
USDA Utility
USDA Cutter
USDA Canner
Relationship of Quality Grade
and Palatability
Smith et al., 1992
Prime
Choice
Select
Standard
8
7
Extremely
Desirable
6
5
4
3
2
1
Extremely
Undesirable
USDA Quality Grade
Carcass Maturity/Age
Marbling Score
Lean Color
Lean Texture
Lean Firmness
Carcass Maturity
A
B
C
D
E
9 to 30 months
30 to 42 months
42 to 72 months
72 to 96 months
more than 96 months
Carcass Maturity
Based
on bone
ossification
Order:
Sacral
Lumbar
Thoracic
A maturity
Note cartilage in
buttons on tip of
chine bone
No evidence of
bone
D maturity
Note ossification
of buttons on tip
of chine bone
USDA Marbling Score
Abundant
Small
Moderately Abundant
Slight
Slightly Abundant
Traces
Moderate
Practically Devoid
Modest
Devoid
Moderately
Abundant
Modest
Slightly
Abundant
Moderate
Small
Slight
Relationship of Marbling to
Quality Grade
Prime +
Ab
Select +
Sl 50 -100
Prime o
MAb
Select -
Sl 00 - 49
Prime -
SlAb
Std
+
Tr 66 – 100
Choice +
Mdt
Std
o
Pd67 – Tr33
Choice o
Md
Std
-
Pd 00-66
Choice -
Sm