1. 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

2. Instructions Carcass #1 Carcass #2 Carcass #3 Carcass #4
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

3. Beef Carcass Yield Grading
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
3 High
4 High
5 High
Given Values
Hot Carcass Weight
708 lb.
KPH 4%
Click on ribeye below to view grid and estimate fat thickness.
HELP
Return

4. HELP MENU
Formula Method
Shortcut Method
KPH
Hot carcass weight
Ribeye Area
Fat Thickness at the 12th Rib

5. HELP MENU
Formula Method
Shortcut Method
KPH
Hot carcass weight
Ribeye Area
Fat Thickness at the 12th Rib

6. HELP MENU
Formula Method
Shortcut Method
KPH
Hot carcass weight
Ribeye Area
Fat Thickness at the 12th Rib

7. HELP MENU
Formula Method
Shortcut Method
KPH
Hot carcass weight
Ribeye Area
Fat Thickness at the 12th Rib

8. Beef Carcass Yield Grading
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
3 High
4 High
5 High
Given Values
Hot Carcass Weight
777 lb.
KPH
2.5%
Click on ribeye below to view grid and estimate fat thickness.
HELP
Return

9. Beef Carcass Yield Grading
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
3 High
4 High
5 High
Given Values
Hot Carcass Weight
551lb.
KPH
1.5%
Click on ribeye below to view grid and estimate fat thickness.
HELP
Return

10. Beef Carcass Yield Grading
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
3 High
4 High
5 High
Given Values
Hot Carcass Weight
675 lb
KPH 4%
Click on ribeye below to view grid and estimate fat thickness.
HELP
Go to End
Return

11. Yield Grade- a numerical value from 1 to 5 based upon the yield of boneless, closely trimmed, retail cut from the round, loin, rib, and chuck. The official USDA grading standards yield grades range from 1.0 to 5.9. The yield grade is rounded to the nearest whole number.
Ribeye Area (REA)-determined by either a direct grid reading of eye muscle or by a planimeter reading. Most federal graders are familiar enough with estimating area that they do not need the use of a grid. Hot carcass weight can be used to estimate REA (see shortcut method).
Fat Thickness (FT)- Can be an average of three fat measurements or just a single one. Adjust the estimated value up or down depending on the fat covering the rest of the body. Adjustments of are not uncommon.

12. Kidney, Pelvic, and Heart Fat (KPH)-estimated in pounds for each side
Kidney, Pelvic, and Heart Fat (KPH)-estimated in pounds for each side. The two sides are totaled and divided by carcass weight to arrive at a percent. KPH ranges from .5% to 6%, but the average is 3%.
Example: A 700 lb. will have 21 lb. of KPH or 10.5 lb. per side.
Hot carcass weight (HCW)-obtained on beef carcasses just before chilling and chilled carcass weight is usually calculated from hot carcass weight because the chilled carcass weight is not always weighed before shipping. Hot carcass weight is 1 to 2% higher than chilled carcass weight.

13. Equation Formula for Yield Grade
Yield Grade= (2.5 X FT at 12th Rib)
+ (.0038 X HCW)
+ (.2 X KPH)
- (.32 X REA) = FYG
Sample Problem:
FT= 0.4 in
REA= 12.0 in^2
HCW= 650 lb.
KPH= 3.0%
Answer:
2.5 + (2.5 x 0.4 in) +
(.0038 x 650 lb) + (.2 x 3.0) – (.32 x 12.0 )
=2.8

14. Short Cut Method Hot Carcass Weight (HCW) in Lb. Ribeye Area (In.^2)
525
9.8
550
10.4
575
10.7
Base=600
11.0 (RREA)
625
11.3
650
11.6
675
11.9
700
12.2
725
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.

15. Short Cut Method Hot Carcass Weight (HCW) in Lb. Ribeye Area (In.^2)
525
9.8
550
10.4
575
10.7
Base=600
11.0 (RREA)
625
11.3
650
11.6
675
11.9
700
12.2
725
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 shows the calculations.

16. Short Cut Method Hot Carcass Weight (HCW) in Lb. Ribeye Area (In.^2)
525
9.8
550
10.4
575
10.7
Base=600
11.0 (RREA)
625
11.3
650
11.6
675
11.9
700
12.2
725
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.

17. Short Cut Method Hot Carcass Weight (HCW) in Lb. Ribeye Area (In.^2)
525
9.8
550
10.4
575
10.7
Base=600
11.0 (RREA)
625
11.3
650
11.6
675
11.9
700
12.2
725
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.

18. Short Cut Method Adjusted Fat Thickness at 12th Rib (In.) PYG .1 2.25
To Obtain Adjusted Fat Thickness
1. Estimate fat thickness at 12th rib and adjust as necessary as according to the chart on left.
2. For each 0.1 in of adjusted 12th rib fat thickness under 0.6 in, subtract 0.25 yield grade.
3. For each 0.1 in of adjusted fat thickness in excess of 0.6 in, add 0.25 to the Preliminary Yield Grade.
Adjusted Fat Thickness at 12th Rib (In.)
PYG .1
2.25 .2
2.5 .3
2.75 .4
3.0 .5
3.25
Base=.6
3.5 .7
3.75 .8
4.0 .9
4.25

19. Short Cut Method Adjusted Fat Thickness at 12th Rib (In.) PYG .1 2.25
To Obtain Adjusted Fat Thickness
1. Estimate fat thickness at 12th rib and adjust as necessary as according to the chart on left.
2. For each 0.1 in of adjusted 12th rib fat thickness under 0.6 in, subtract 0.25 yield grade.
3. For each 0.1 in of adjusted fat thickness in excess of 0.6 in, add 0.25 to the Preliminary Yield Grade.
Adjusted Fat Thickness at 12th Rib (In.)
PYG .1
2.25 .2
2.5 .3
2.75 .4
3.0 .5
3.25
Base=.6
3.5 .7
3.75 .8
4.0 .9
4.25

20. Short Cut Method Adjusted Fat Thickness at 12th Rib (In.) PYG .1 2.25
To Obtain Adjusted Fat Thickness
1. Estimate fat thickness at 12th rib and adjust as necessary as according to the chart on left.
2. For each 0.1 in of adjusted 12th rib fat thickness under 0.6 in, subtract 0.25 yield grade.
3. For each 0.1 in of adjusted fat thickness in excess of 0.6 in, add 0.25 to the Preliminary Yield Grade.
Adjusted Fat Thickness at 12th Rib (In.)
PYG .1
2.25 .2
2.5 .3
2.75 .4
3.0 .5
3.25
Base=.6
3.5 .7
3.75 .8
4.0 .9
4.25

21. Short Cut Method Adjusted Fat Thickness at 12th Rib (In.) PYG .1 2.25
To Obtain Adjusted Fat Thickness
1. Estimate fat thickness at 12th rib and adjust as necessary as according to the chart on left.
2. For each 0.1 in of adjusted 12th rib fat thickness under 0.6 in, subtract 0.25 yield grade.
3. For each 0.1 in of adjusted fat thickness in excess of 0.6 in, add 0.25 to the Preliminary Yield Grade.
Adjusted Fat Thickness at 12th Rib (In.)
PYG .1
2.25 .2
2.5 .3
2.75 .4
3.0 .5
3.25
Base=.6
3.5 .7
3.75 .8
4.0 .9
4.25

22. Short Cut Method Sample Problem
PYG=3.5
HCW=650 lb.
FT=0.4 in.
REA=12.0 in^2
KPH=3.0 %
So, WHAT is the FYG?

23. Short Cut Method Sample Problem
PYG=3.5
HCW=650 lb.
FT=0.4 in.
REA=12.0 in^2
KPH=3.0 %
So, WHAT is the FYG?

24. Short Cut Method Sample Problem
PYG=3.5
HCW=650 lb.
FT=0.4 in.
REA=12.0 in^2
KPH=3.0 %
So, WHAT is the FYG?

25. Short Cut Method Sample Problem
PYG=3.5
HCW=650 lb.
FT=0.4 in.
REA=12.0 in^2
KPH=3.0 %
So, WHAT is the FYG?

26. Here’s How To Calculate The Answer:
Adj. Fat Thickness
HCW
REA
% KPH
Estimated Values
.4 in
650 lb.
12.0 in^2
3.0%
Adjustment Factors
-0.5 from PYG
+0.2 to PYG
-0.3 from PYG
-0.1 from PYG
So, the FYG is
= 2.8

27. Here’s How To Calculate The Answer:
Adj. Fat Thickness
HCW
REA
% KPH
Estimated Values
.4 in
650 lb.
12.0 in^2
3.0%
Adjustment Factors
-0.5 from PYG
+0.2 to PYG
-0.3 from PYG
-0.1 from PYG
So, the FYG is
= 2.8

28. Here’s How To Calculate The Answer:
Adj. Fat Thickness
HCW
REA
% KPH
Estimated Values
.4 in
650 lb.
12.0 in^2
3.0%
Adjustment Factors
-0.5 from PYG
+0.2 to PYG
-0.3 from PYG
-0.1 from PYG
So, the FYG is
= 2.8

29. Here’s How To Calculate The Answer:
Adj. Fat Thickness
HCW
REA
% KPH
Estimated Values
.4 in
650 lb.
12.0 in^2
3.0%
Adjustment Factors
-0.5 from PYG
+0.2 to PYG
-0.3 from PYG
-0.1 from PYG
So, the FYG is
= 2.8

30. 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

31. 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

32. 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

33. 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

34. YG1 YG2 YG3 YG4 YG5 High Avg. Low
Finally, after obtaining the Final Yield Grade follow this chart for scoring the grade as High, Average, or Low
YG1
YG2
YG3
YG4
YG5
High
Avg.
Low

35. YG1 YG2 YG3 YG4 YG5 High Avg. Low
Finally, after obtaining the Final Yield Grade follow this chart for scoring the grade as High, Average, or Low
YG1
YG2
YG3
YG4
YG5
High
Avg.
Low

36. YG1 YG2 YG3 YG4 YG5 High Avg. Low
Finally, after obtaining the Final Yield Grade follow this chart for scoring the grade as High, Average, or Low
YG1
YG2
YG3
YG4
YG5
High
Avg.
Low

37. YG1 YG2 YG3 YG4 YG5 High Avg. Low
Finally, after obtaining the Final Yield Grade follow this chart for scoring the grade as High, Average, or Low
YG1
YG2
YG3
YG4
YG5
High
Avg.
Low

38. Click to Return 1

39. Click to Return 2

40. Click to Return 3

41. Click to Return 4

42. Click to Return How to Use the Grid
1. Count the squares included in the muscle. Count a square if the center dot is within the rib-eye muscle. Muscle around the edges should not be counted.
2. Inside the box labeled “8”, there are 80 squares. Subtract squares in the box “8” if they are not muscle.
3. Divide the number of squares by ten to determine the rib-eye area in square inches.

43. Click to Return How to Use the Grid
1. Count the squares included in the muscle. Count a square if the center dot is within the rib-eye muscle. Muscle around the edges should not be counted.
2. Inside the box labeled “8”, there are 80 squares. Subtract squares in the box “8” if they are not muscle.
3. Divide the number of squares by ten to determine the rib-eye area in square inches.

44. Click to Return How to Use the Grid
1. Count the squares included in the muscle. Count a square if the center dot is within the rib-eye muscle. Muscle around the edges should not be counted.
2. Inside the box labeled “8”, there are 80 squares. Subtract squares in the box “8” if they are not muscle.
3. Divide the number of squares by ten to determine the rib-eye area in square inches.

45. Click to Return How to Use the Grid
1. Count the squares included in the muscle. Count a square if the center dot is within the rib-eye muscle. Muscle around the edges should not be counted.
2. Inside the box labeled “8”, there are 80 squares. Subtract squares in the box “8” if they are not muscle.
3. Divide the number of squares by ten to determine the rib-eye area in square inches.

46. Click to see explanation for answer
CORRECT !!!!
Click to see explanation for answer
Click to Return

47. Click to see explanation for answer
CORRECT !!!!
Click to see explanation for answer
Click to Return

48. Carcass #1 Answer HCW=772 lb. PYG=3.5 KPH=3% REA=13.1 in^2
FAT THICKNESS=0.5 in
Return
FYG=3.15
High
Adj. Fat Thickness
REA
HCW
%KPH
Estimated Values
0.5
13.1
772
3.0%
Adjustment Factors
-0.25 from PYG
-0.6 from PYG
+0.6 from PYG
-0.1 from PYG
Final Yield Grade
= 3.25
= 2.65
= 3.25
= 3.15

49. Carcass #2 Answer HCW=627 lb. PYG=3.5 KPH=2.5% REA=11.4 in^2
FAT THICKNESS=0.3 in
Return
FYG= 2.65
Average
Adj. Fat Thickness
REA
HCW
%KPH
Estimated Values
0.3
11.4
627
2.5%
Adjustment Factors
-0.75 from PYG
No change to PYG
+0.1 to PYG
-0.2 from PYG
Final Yield Grade
= 2.75
2.75-0= 2.75
= 2.85
= 2.65

50. Carcass #3 Answer HCW=551 lb. PYG=3.5 KPH=1.5% REA=10.7 in^2
FAT THICKNESS=0.0 in
Return
FYG= 1.6
Average
Adj. Fat Thickness
REA
HCW
%KPH
Estimated Values
0.0
10.7
575
1.5%
Adjustment Factors
-1.5 from PYG
No change to PYG
-0.1 from PYG
-0.3 from PYG
Final Yield Grade
= 2
2.0-0= 2
= 1.9
= 1.6

51. Carcass #4 Answer HCW=903 lbs. PYG=2.75 KPH=2.5 % REA=14.6 in^2
FAT THICKNESS=0.2 in
Return
FYG= 2.25
High
Adj. Fat Thickness
REA
HCW
%KPH
Estimated Values
0.2
14.6
903
2.5
Adjustment Factors
-1.0 from PYG
-1.08 from PYG
+1.2 to PYG
-0.2 to PYG
Final Yield Grade
= 1.75
= 0.67
= 1.87
= 1.67

52. Click to see explanation for answer
CORRECT !!!!
Click to see explanation for answer
Click to Return

53. Click to see explanation for answer
CORRECT !!!!
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Click to Return

54. INCORRECT !!!!
Click to Return

55. THE
END
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