BEEF CARCASS YIELD AND QUALITY GRADING

Dressing Percentage (Dr%) Definition: Percentage of the live animal weight that is left as carcass after slaughter and “dressing” Dr% = (Carcass Wt./ Live Wt.) x 100% Animal Live Wt. Cxs Wt. Dr% Beef 1000 620 62% Pork 260 185 71% Lamb 140 70 50%

Dressing Percentage Things that affect Dressing Percentage Species Pork = 72% Beef = 62% Lamb = 52% Fill Fuller = lower Dr% Pregnancy Heavier bred = lower Dr% Hide/Wool Muscling Heavier muscled = higher dressing Fat Fatter = higher dressing

Dr. % Practice Carcass is 72 % of Live wt. CWT = 0.72 x 270 = 195 lbs Pig weighs 270 lbs and has 72 % Dr.% Carcass is 72 % of Live wt. CWT = 0.72 x 270 = 195 lbs

Dr. % Practice A steer weighs 1129 lbs and has 62% Dr.% Carcass is 62 % of Live wt. CWT = 0.62 x 1129 = 700 lbs

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.

Yield Grades 5 Measure of cutability Range 1.0 - trim, heavy muscled 5.9 - very fat, light muscled Calculated from... Fat thickness at 12th rib Ribeye area Carcass weight Kidney, pelvic, & heart fat 5

Short-cut method - Step 1 Begin with Preliminary Yield Grade (PYG) Based on fat thickness at 12th rib Begins at 2.0 Increases 0.25 of a grade for each 0.1 in

Step 2 - Ribeye Area Must determine the Required ribeye area (RREA) for the carcass weight 600 lb. Carcass requires 11.0 REA If REA is not 11.0, we must adjust the YG RREA changes 1.2 in for 100 lbs. 500 9.8 600 11.0 700 12.2 800 13.4 900 14.6

Step 2 - Ribeye Area 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1.0 1.1 1.2 00 09 17 25 34 42 50 59 67 75 84 92 100 Weight over 600 Add to RREA (11.0) +9 +8 +8 +9 +8 +8 +9 +8 +8 +9 +8 +8 600 = 11.0 650 11.6 730 12.5 636 11.4 823 13.4 What about in between? 695 12.1 550 10.4 700 = 12.2

Ribeye area Adjustment = (RREA - Actual REA) x 0.3 If actual ribeye is larger than required, adjust the PYG down Larger REA = more muscular = lower YG If actual ribeye is smaller than required, adjust PYG up Smaller REA = less muscular = higher YG

Ribeye area - Examples (RREA - Actual REA) x 0.3 Adjustment = -0.39 (Adjust down) RREA = 13.5, Actual REA = 11.9 (13.5-11.9) x 0.3 1.6 x 0.3 Adjustment = 0.48 (Adjust up)

Step #3 Kidney Pelvic and Heart Fat Internal Fat or KPH Adjust PYG  or  0.1 for 0.5% KPH away from 3.5 One lb fat = one soft ball %KPH Adj 1.0 -0.5 1.5 -0.4 2.0 -0.3 2.5 -0.2 3.0 -0.1 3.5 0.0 4.0 +0.1 4.5 +0.2 5.0 +0.3 Pelvic Kidney Heart

Step #4 Calculating Final Yield Grade Remember! Larger REA = More Muscle =Lower Yield Grade Smaller REA = Less Muscle =Higher Yield Grade Less KPH = Trimmer More KPH = Fatter PYG  REA Adj.  KPH Adj. Final YG

Yield Grade Practice FT = 0.3 in Carcass Wt = 763 Act. REA = 14.0 % KPH = 2.0

Yield Grade Practice FT = 0.3 in PYG 2.75 PYG = 2.75 REA -0.42 KPH -0.3 YG 2.03 PYG = 2.75 CWT = 763 RREA = 12.6 Act REA = 14.0 (12.6 - 14.0) x 0.3 = (-1.4) x 0.3 REA Adj = -0.42 KPH% = 2.0 KPH Adj = -0.3

Yield Grade Practice #2 FT = 1.2 in CWT = 852 Act REA = 13.5 KPH% = 4.0

Yield Grade Practice FT = 1.2 in PYG 5.00 PYG = 5.00 REA +0.21 KPH +0.1 YG 5.31 PYG = 5.00 CWT = 852 RREA = 14.2 Act REA = 13.5 (14.2 - 13.5) x 0.3 = (0.7) x 0.3 REA Adj = 0.21 KPH% = 4.0 KPH Adj = +0.1

Beef Quality Grading Quality grades are determined by marbling and overall maturity. They predict the palatability of the lean.

What is Quality Grade? A quality grade is a composite evaluation of factors that affect palatability of meat (tenderness, juiciness, and flavor). These factors include carcass maturity and the amount and distribution of marbling within the lean. Beef carcass quality grading is based on (1) degree of marbling and (2) degree of maturity.

Beef Quality Grading Segregates beef into groups based on palatability 8 Different Quality Grades Grades for young animals (< 42 months) Prime, Choice, Select, Standard Grades for older animals (> 42 months) Commercial, Utility, Cutter, Canner

Maturity As animal ages… Cartilage turns to bone Lean becomes darker Accumulates myoglobin Lean becomes coarser Thus bone and lean are considered when assessing carcass age

Maturity Age in Months A B C D E Maturity Score 9 30 42 72 96 A00 A100

Bone Ossification Thoracic Buttons

Bone Lean A 0-9% C 35-69% E 90+% B 10-34% D 70-89% >96 mo.

Marbling Intramuscular fat For grading purposes Adds flavor Slightly related to tenderness Protects tenderness at high degrees of doneness For grading purposes Observed within the ribeye muscle Measured in degrees based on official standard cards

Prime Low Prime High Prime Average Prime Slightly Abundant Abundant Moderately Abundant

Choice High Choice Moderate Low Choice Small Average Choice Modest

Select and Standard High Select Low Select Low Standard High Standard Slight50-99 Low Select Slight00-49 Low Standard Practically Devoid High Standard Traces

Relationship of Marbling and Maturity

Determining Quality Grade Mat. = A 80 Marb. = Modest 60 QG = Ave. Choice For A maturity, you DO NOT adjust the quality grade

Determining Quality Grade Mat. = B 80 Marb. = Modest 50 A B Subtract Mat from Marb score 50 - 80 = -30, Stop at Modest 00 QG = Low Choice

Determining Quality Grade Mat. = B 30 Marb. = Small 90 A B Small Marbling + B Maturity = High Standard

Determining Quality Grade For C, D, and E maturity, just worry about the difference between Commercial and Utility C50 & Slight60 = Utility E30 & Mod. Abundant30 = Commercial

Dark Cutters Dark, dry lean ‘Sticky’ to touch High pH (> 6.0) May reduce quality grade Caused by pre-slaughter stress Weather changes Mixing of unfamiliar cattle Heifers in estrus Great Economic Impact

Blood Splash Pen-point hemorrhages of capillaries in the muscle Caused by a delay between stunning and exsanguination Major economic discount Typically not graded

Steatosis - “Callused eye” Caused by nerve damage to young calf The muscle tissue atrophies, and is replaced by large fat deposits Easily mistaken for heavy marbling Firm to touch Typically not graded Less common than previous defects

Yellow Fat Caused by deposition of β-carotene Typical for forage-fed beef Discriminated against by U.S. consumers Economic discounts

Dairy Type Beef from dairy cattle or light-muscled beef cattle Marketed separate from beef-type carcasses Discounted up to $30/cwt Large rib-cage Med to heavy carcass wt. Ineligible for “Premium Choice” programs like Certified Angus Beef

Grading Practice Grand Champion Steer Houston 2005 Live Wt = 1283 Cxs Wt = 906.5 FT = 0.7 in REA = 17.3 KPH = 2.5 % Mat = A Marb. = Sm 80 Calculate Dressing % Yield Grade Quality Grade

Answers - part 1 Dressing percentage (Cxs Wt/ Live Wt.) x 100 70.7% High, but heavy muscled calf

Answers part 1 - Yield Grade FT = 0.7 in PYG 3.75 REA -0.75 KPH -0.2 YG 2.8 PYG = 3.75 CWT = 906.5 RREA = 14.8 Act REA = 17.3 (14.8 - 17.3) x 0.3 = (-2.5) x 0.3 REA Adj = -0.75 KPH% = 2.5 KPH Adj = -0.2

Answers part 1 - Quality Grade Marb. = Sm 80 Mat = A No adjusting for maturity Sm 80 = Low Choice

Practice part 2 Calculate Dressing % Live Wt. = 1175 Yield Grade Quality Grade Live Wt. = 1175 Cxs wt. = 728 FT = 0.4 in REA = 12.5 KPH = 4.0 % Mat = B 20 Marb. = Mod 50

Part 2 - Dr % and QG Dressing Percentage Quality Grade Live Wt. = 1175 Cxs wt. = 728 (728/1175) x 100 62% Quality Grade Mat = B 20 Marb. = Mod 50 Subtract (Mod 50 - B 20) Mod 30 High Choice

Part 2 - Yield Grade FT = 0.4 in PYG 3.00 PYG = 3.0 REA 0.00 CWT = 728 KPH +0.1 YG 3.10 PYG = 3.0 CWT = 728 RREA = 12.2+0.3 = 12.5 Act REA = 12.5 (12.5 - 12.5) x 0.3 = (0) x 0.3 REA Adj = Duh! no adjustment KPH% = 4.0 KPH Adj = +0.1

Any Questions?