Beef Carcass Yield Grading CDE Practice Based on

Beef Carcass Yield Grading CDE Practice Based on the Fall 2003 Georgia State Meats CDE By: Jennie Simpson, Dr. Frank Flanders, and Christina Akins Georgia Agricultural Education Curriculum Office Georgia Department of Education November 2003 Start

Instructions The objective of this exercise is to learn to yield grade beef carcasses. Ribeye size and fat thickness on the ribeye must be estimated as well as the kidney, pelvic, and heart fat (KPH). Click on a carcass slide to START. Carcass #1 Carcass #2 Carcass #3 Carcass #4

Beef Carcass Yield Grading Carcass #1 Calculate yield grade based on the carcass shown and given values. Then click the correct answer in the box on the left. Yield Grade Given Values 1 High Average Low 2 High Average Low Hot Carcass Weight 708 lb. 3 High Average Low KPH 4% 4 High Average Low HELP 5 High Average Low Click on ribeye below to view grid and estimate fat thickness. Return

Beef Carcass Yield Grading Carcass #2 Calculate yield grade based on the carcass shown and given values. Then click the correct answer in the box on the left. Yield Grade 1 High Average Low Given Values 2 High Average Low Hot Carcass Weight 777 lb. 3 High Average Low KPH 2. 5% 4 High Average Low 5 High Average Low Click on ribeye below to view grid and estimate fat thickness. HELP Return

Beef Carcass Yield Grading Carcass #3 Calculate yield grade based on the carcass shown and given values. Then click the correct answer in the box on the left. Yield Grade 1 High Average Low Given Values Hot Carcass Weight 551 lb. 2 High Average Low 3 High Average Low KPH 1. 5% 4 High Average Low HELP 5 High Average Low Click on ribeye below to view grid and estimate fat thickness. Return

Beef Carcass Yield Grading Carcass #4 Calculate yield grade based on the carcass shown and given values. Then click the correct answer in the box on the left. Yield Grade 1 High Average Low 2 High Average Low 3 High Average Low 4 High Average Low 5 High Average Low Given Values Click on ribeye below to view grid and estimate fat thickness. Hot Carcass Weight 675 lb KPH 4% HELP Go to End Return

Ribeye Area Short Cut Method Hot Carcass Weight (HCW) in Lb. 525 550 575 Base=600 625 650 675 700 725 Ribeye Area (In. ^2) 9. 8 10. 4 10. 7 11. 0 (RREA) 11. 3 11. 6 11. 9 12. 2 12. 5 How To Estimate Ribeye Area If You Know the HCW • A typical carcass is 600 lb and has a 11. 0 in^2 ribeye. • For every 25 lb. Under the Base weight, subtract. 3 in^2 from the 11. 0 in^2 ribeye. • For every 25 lb. Over the Base weight, add. 3 in^2 to the 11. 0 in^2 ribeye. Table on Left does the calculations for you.

Short Cut Method Summary of Final Yield Grade Calculations HCW- Base is 600 lb. +0. 1 to PYG for every 25 lb over base -0. 1 from PYG for every 25 lb under FT-Base is 0. 6 in. +0. 25 to PYG for each 0. 1 in^2 over base -0. 25 from PYG for each 0. 1 in^2 under base REA- Base is 11. 0 in^2 -0. 3 from PYG for each 1. 0 in^2 over the base +0. 3 to PYG for each 1. 0 in^2 under the base KPH-Base is 3. 5% +0. 1 to PYG for each 0. 5% over the base -0. 1 from PYG for each 0. 5% under the base

Finally, after obtaining the Final Yield Grade follow this chart for scoring the grade as High, Average, or Low YG 1 YG 2 YG 3 YG 4 YG 5 High 1. 0 - 2. 02. 33 3. 03. 33 4. 04. 33 5. 05. 33 Avg. 1. 341. 66 2. 342. 66 3. 343. 66 4. 344. 66 5. 345. 66 1. 671. 99 2. 672. 99 3. 673. 99 4. 674. 99 5. 675. 99 1. 33 Low

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