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Yield Grading

Yield Grading. Objectives: Measure backfat thickness on a meat cut. Convert backfat thickness to PYG. Adjust PYG for unusual amounts of fat. Bellwork : Determine the quality grade of the following carcasses:. Wednesday, 4/3/13: Yield Grading.

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Yield Grading

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  1. Yield Grading

  2. Objectives: • Measure backfat thickness on a meat cut. • Convert backfat thickness to PYG. • Adjust PYG for unusual amounts of fat. • Bellwork: • Determine the quality grade of the following carcasses: Wednesday, 4/3/13:Yield Grading

  3. Estimates muscle volume, or the percent of closely trimmed retail cuts. • Gives an indication of the amount of salable product from the carcass as opposed to the amount of lower-value fat. Yield Grading

  4. Yield Grade 1 • The carcass is covered with a thin layer of external fat over the loin and rib; there are slight deposits of fat in the flank, cod or udder, kidney, pelvic and heart regions. Usually, there is a very thin layer of fat over the outside of the round and over the chuck. • Yield Grade 2 • The carcass is almost completely covered with external fat, but lean is very visible through the fat over the outside of the round, chuck, and neck. Usually, there is a slightly thin layer of fat over the inside round, loin, and rib, with a slightly thick layer of fat over the rump and sirloin. • Yield Grade 3 • The carcass is usually completely covered with external fat; lean is plainly visible through the fat only on the lower part of the outside of the round and neck. Usually, there is a slightly thick layer of fat over the rump and sirloin. Also, there are usually slightly larger deposits of fat in the flank, cod or udder, kidney, pelvic and heart regions. • Yield Grade 4 • The carcass is usually completely covered with external fat, except that muscle is visible in the shank, outside of the flank and plate regions. Usually, there is a moderately thick layer of external fat over the inside of the round, loin, and rib, along with a thick layer of fat over the rump and sirloin. There are usually large deposits of fat in the flank, cod or udder, kidney, pelvic and heart regions. • Yield Grade 5 • Generally, the carcass is covered with a thick layer of fat on all external surfaces. Extensive fat is found in the brisket, cod or udder, kidney, pelvic and heart regions. Yield Grade Ranges

  5. Four pieces of information are needed in order to precisely calculate yield grade: • Adjusted External fat thickness • Percent kidney, pelvic and heart fat (KPH) • Carcass weight • Ribeye area

  6. Measured along the cut surface of the ribeyemuscle Adjusted External Fat Thickness

  7. Fat accumulated inside the carcass impacts the percent of closely trimmed retail cuts Percent Kidney, Pelvic, and Heart Fat

  8. Beef Kidney Fat Beef Heart Fat

  9. Measured after removal of the head, hide, feet and internal organs, and before the carcass is chilled. Hot Carcass Weight

  10. Ribeye Area

  11. http://ranchtv.org/channels/view/3

  12. YG = 2.50 + (2.50 X Adjusted ribeye fat thickness, inches) + (0.20 X Kidney, Pelvic, and Heart Fat %) + (0.0038 X Hot Carcass Weight, lb) - (0.32 X ribeye area, square inches) Yield Grading Equation

  13. Dressing percentage is calculated by dividing the warm carcass weight by the shrunk live weight of the animal and expressing the result as a percentage. • The meat and skeletal portion of an animal compared to its live weight. • http://ranchtv.org/channels/view/3 Dress % = (HCW ÷ live weight) x 100% Dressing Percentage

  14. Steer A: Live Weight: 1300 lbs Hot Carcass Weight: 767 lbs Steer B: Live Weight: 1375 lbs Hot Carcass Weight: 760 lbs Steer C: Live Weight: 1400 lbs Hot Carcass Weight: 772 lbs

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