  While Quality grade deals with a prediction of the eating quality of the meat, Yield grade is a measurement of the amount of edible meat that the carcass will produce.

USDA Yield grades for beef are as follows.

• Yield Grade 1 = Over 52.3% • Yield Grade 2 = 50-52.3% • Yield Grade 3 = 47.7-50.0 %

• Yield Grade 4 = 45.4 – 47.7% • Yield Grade 5 = Less than 45.4 %

 Yield Grade is determined by, • • • Thickness of Fat over the Ribeye at the 12 th Area of Ribeye KPH % (kidney, pelvic, heart fat) rib.

 To calculate yield grade use the following formula.

• • • • 2.5 + (2.5 X 12 th Rib Fat) + (.2 X KPH ) + (.0038 X HCW) - (.32 X REA) = Yield Grade

 Beef 1 • Carcass weight 735 • • • 12 th Rib Fat .4 KPH Fat 2.5

Rib Eye Area 12  Beef 1 • 2.5 + (2.5 X .4) = 3.5

• • • +( .2 X 2.5) = 0.5

+( .0038 X 735) = 2.79

- (.32 X 12) = 3.84

  3.5 + 0.5 + 2.79 – 3.84 = 2.95 Yield Grade = 2 (low) Yield Grade Formula 2.5 + (2.5 X 12 th Rib Fat) + (.2 X KPH ) + (.0038 X HCW) - (.32 X REA) = Yield Grade

   High, Average & Low are divided up into thirds. High = 0 .33, Average= .34-.66, Low = .67 + Remember that the higher the number the lower the yield grade. (2.95 = Yield Grade 2 Low) Scoring is 10 pts for the correct answer, 8 pts for placings one on either side and 5 points for two on either side.

Carcass Number YG 1 YG 2 YG 3 YG 4 YG 5

H A L H A L 5 8 X H A L 8 5 H A L H A L 1 2 3 4 5