Beef Yield Grades (cutability).
The Yield Grade estimates what % of the carcass will be sellable meat after fat and bone removed. Range from 1.0 (trimmest) to 5.9 (fattest).
Based on:
1. Amount of EXTERNAL fat on the carcass
2. Size of the ribeye muscle
3. Amount of kidney, heart, and pelvic fat inside the carcass.
This the section on the scantron where you mark your guess at the yield grade of the carcasses. The example is how you would mark a carcass with a yield grade of 3.7.
Beef Yield Grade Fat Measurement
The fat is measured 3/4 of the way up the ribeye muscle. (Arrow in photo)
YG 1: little or no fat with large ribeye muscle
YG 2.5: 0.2 " of fat
YG 3.5: 0.6" of fat
YG 4.5: 1.0" of fat
YG 5.5 1.4" of fat
The YG estimated from this fat measurement is called the Preliminary Yield Grade. The final yield grade is calculated from carcass weight, the actual square inches of ribeye muscle, and the amount of internal fat. Beginning meat judgers can use their preliminary yield grade measurement as their answer.
Marbling (flecks of fat inside the ribeye muscle) does not matter in yield grade.
