Quality and Yield Grading
Beef Quality Grading
 Used to predict the palatability (taste) of the
meat.
 Determined by the age and marbling
(intramuscular fat deposits).
Quality Grades
 Prime, Choice, Select and Standard
 Are the grades for young cattle Under 42
months of age.
 Commercial, Utility, Cutter and Canner
 Are the grades for aged cattle.
Grading Scale
Marbling
Yield Grading
 Is the predicted cutability of the carcass
(amount of muscle in comparison to fat.)
 Best Grade is #1 it has a lot of muscle and
little fat.
 Worst Grade is #5 it has less muscle and
more fat.
 Grades are; 1, 2, 3, 4, and 5.
Factors Affecting Yield Grades
 Amount of external fat, 2/3 of the way around the
ribeye, between the 12th and 13th rib.
 Hot carcass weight.
 Size of the ribeye in square inches, between the 12th
and 13th rib.
 Amount of KPH, kidney pelvic and heart fat, or
internal fat.
Preliminary Yield Grade
 Amount of External Fat
 Measured 2/3 way
 In inches
 Take the measurement
Amount of External Fat = the
Preliminary yield grade.
 External Fat (PYG)Preliminary Yield Grade








0.0
0.2
0.4
0.5
0.6
0.8
1.0
1.2
-----------------------------------------------------------------------------------------------------------------
2.0
2.5
3.0
3.25
3.5
4.0
4.5
5.0
Practice PYG








External Fat
0.2-----------------------0.8-----------------------1.2-----------------------0.3-----------------------0.6-----------------------0.5-----------------------0.0------------------------








PYG
2.5
4.0
5.0
2.75
3.5
3.25
2.0
1 is the Best, 5 is the Worst
 We want the final yield grade to reflect the
carcass’s cutability.
 Fat is Bad, we always add.
 Meat is Good, we always subtract.
Hot Carcass Weight
Every 100 lbs adjust 1.2; every 50 adjust .6;
every 25 adjust .3;
every 8 adjust .1








HCW
400
450
500
600
625
650
658
Square Inch
8.6
9.2
9.8
11.0
11.3
11.6
11.7







HCW
700
750
800
850
900
916
Square Inch
12.2
12.8
13.4
14.0
14.6
14.8
Adjust for Muscling
 Add or Subtract .3 from the preliminary yield
grade for every square inch different from the
average.
 More muscle than needed = Subtract
 Less muscle than needed = Add
 To the preliminary yield grade.
Adjust for KPH
 For every percent more or less than the
average of 3.5% adjust the PYG .2
 If it only has 1.5% KPH, it is 2% less times
by .2 = .4 adjustment.
Example- Measures
 External Fat is .2
 HCW = 700 pounds needs a 12.2 ribeye area
 It measures a 14.2 ribeye area.
 2.5% KPH
Example – Solve
 External Fat is .2 =
 Adjust for ribeye size





PYG of 2.5
- .6
14.2 HAS
12.2 NEEDED
2.0 Difference
X .3 Adjustment
0.6 SUBTRACTED From the PYG
1.9
Example – Solve
 Adjust for KPH
 Average KPH = 3.5 %





HAS
2.5 %
Difference
1.0 %
Adjust
X .2
Equals
.2
Subtract from the PYG
Example – Solve
 PYG =
 Adjust for REA
 Adjust for KPH
2.5
-.6
-.2
 Final Yield Grade
1.7
The End