1. Beef Evaluation: What you must estimate Actual 12th rib fat –nearest.01 inch REA –nearest.1 square inch –live weight, move decimal (1100 - 11.0) Yield Grade –nearest.1 Quality Grade –nearest 1/3 of grade –in doubt - low choice Johnson, 1997

2. FOE –3.0 YG =.4 FOE –For each.1 FOE, adjust +/-.25 YG REA –600 lb. carcass = 11.0 in REA –For each inch +/-, adjust.3 YG KPH –2.5% for everything, if in doubt –Base 3.5%, adjust -.1 YG per.5% KPH Beef Evaluation: Yield Grade Calculations Johnson, 1997

3. FOEQuality Grade.1 -.2St+ Se-.2 -.3Se- Se+.3 -.45Se+Ch-.45 -.6Ch-Ch 0.6 -.8Ch 0 Ch+ >.8Ch+Pr Beef Evaluation: Quality Grade Estimation Johnson, 1997

4. Actual 10th rib fat –nearest.01 inch LEA –nearest.1 square inch –range, 4.5-7.5 % Muscle Swine Evaluation: What you must estimate Johnson, 1997

5. Base % = 50.0 % 10 lbs. +/- 240 livewt. Base, +/-.2%M.1 sq. in. LEA +/- 5.0 base, +/-.2%M.1 in BF, +/-.8 base, +/- 1%M Swine Evaluation: % Muscle Johnson, 1997

6. Actual 12th rib fat –nearest.01 in REA –nearest.1 square inch –in doubt, 2.3-2.4 everything USDA YG –BF +.4 USDA QG –in doubt, low choice Lamb Evaluation: What you have to estimate Johnson, 1997

7. Calculate each individual’s carcass price Average all animals in the pen Convert the average price to a live animal basis (multiply by dressing %) Pricing: Johnson, 1997