1. Dean Pringle Animal and Dairy Science University of Georgia
PORK CARCASS GRADING
Dean Pringle
Animal and Dairy Science
University of Georgia

2. USDA Pork Grades Expected yield US 1 > 60.4% US 2 57.4 – 60.3%
US Utility Unacceptable quality

3. USDA Pork Grades Minimum Quality Standards Fat and lean firmness
Feathering
Lean color
Belly thickness

4. USDA Pork Grades
RFN
PSE
RSE
DFD

5. Pork Quality Standards
Color

6. Pork Quality Standards
Marbling

7. USDA Pork Grades Expected yield US 1 > 60.4% US 2 57.4 – 60.3%

8. USDA Pork Grades 4 x Last Rib Fat - Muscle Score
Muscle Score (Overall)
1 Thin
2 Average
3 Thick

9. USDA Pork Grades US grades not currently used by pork packing industry
Percent muscle and Percent fat-free lean are the standards used by the industry

10. Fat-Free Lean Percentage
Unribbed carcass
Last Rib Fat
Hot Carcass weight
Ribbed carcass
10th rib fat
Hot carcass weight
Loin muscle area
Fat-O-Meater
10th rib fat
Hot carcass weight
Loin muscle depth

11. Carcass Weight

12. 10th Rib Backfat

13. Loin Muscle Area

14. Fat-O-Meater

15. Ultra-FOM

16. Fat-Free Lean Percentage
Unribbed carcass - #FFL =
23.7 – (21.3 x LRF) + (.5 x HCW)
Ribbed carcass - #FFL =
8.6 – (21.9 x TRF) + (.5 x HCW) + (3.0 x LMA)
Fat-O-Meater - #FFL =
15.3 – (31.3 x TRF) + (.5 x HCW) + (4.0 x LMD)