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Beef Carcass Yield Grading CDE Practice Based on the 2002 Georgia State Meats CDE. By: Jennie Simpson and Dr. Frank Flanders Georgia Agricultural Education Curriculum Office Georgia Department of Education December 2004 Click Here to meet the authors. Start. Before you begin………….
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Beef Carcass Yield GradingCDE PracticeBased on the 2002 Georgia State Meats CDE By: Jennie Simpson and Dr. Frank Flanders Georgia Agricultural Education Curriculum Office Georgia Department of Education December 2004 Click Here to meet the authors Start
Before you begin…………. The objective of this exercise is to practice yield grading beef carcasses. Ribeye size and fat thickness over the ribeye must be estimated as well as the kidney, pelvic, and heart fat (KPH). KPH and the hot carcass weight are given in the following problems, which were taken from the 2002 State CDE competition in Athens, GA. Click on a carcass to START. Carcass #1 Carcass #2 Carcass #3 Carcass #4
Beef Carcass Yield Grading Carcass #1 Evaluate yield grade and choose the correct answer in the box on the left. Next Carcass Return to Menu Yield Grade 1 High Average Low 2 High Average Low 3 High Average Low 4 High Average Low 5 High Average Low Click on ribeye below to enlarge, view grid, and estimate fat thickness.
Beef Carcass Yield Grading Carcass #2 Evaluate yield grade and choose 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 Click on ribeye below to enlarge, view grid, and estimate fat thickness. Next Carcass Return to Menu
Beef Carcass Yield Grading Carcass #3 Evaluate yield grade and choose 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 Click on ribeye below to enlarge, view grid, and estimate fat thickness. Next Carcass Return to Menu
Beef Carcass Yield Grading Carcass #4 Evaluate yield grade and choose 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 Click on ribeye below to enlarge, view grid, and estimate fat thickness. Return to Menu END
Carcass #1 Answer Return FYG=3.15 High
Carcass #2 Answer Return FYG=2.55 Average
Carcass #3 Answer Return FYG=1.6 Average
Carcass #4 Answer Return FYG=4.25 High
THE END Back to Start End Show
