How to Yield Grade Beef

Yield Grading While Quality grade deals with a

prediction of the eating quality of the meat, Yield grade is a measurement of the amount of edible meat that the carcass will produce.

USDA Yield grades for beef are as follows.

• Yield Grade 1 = Over 52.3%

• Yield Grade 2 = 50-52.3%

• Yield Grade 3 = 47.7-50.0 %

• Yield Grade 4 = 45.4 – 47.7%

• Yield Grade 5 = Less than 45.4 %

Calculating Yield Grade Yield Grade is determined by,

• Thickness of Fat over the Ribeye at the 12th rib.

• Area of Ribeye• KPH % (kidney, pelvic, heart fat)

Yield Grade Formula To calculate yield grade use the

following formula.• 2.5 + (2.5 X 12th Rib Fat)• + (.2 X KPH )• + (.0038 X HCW)• - (.32 X REA) = Yield Grade

Yield Grade Example

Beef 1 • Carcass weight 735 • 12th Rib Fat .4 • KPH Fat 2.5• Rib Eye Area 12

Beef 1• 2.5 + (2.5 X .4) = 3.5• +( .2 X 2.5) = 0.5• +( .0038 X 735) = 2.79• - (.32 X 12) = 3.84

3.5 + 0.5 + 2.79 – 3.84 = 2.95 Yield Grade = 2 (low)

Yield Grade Formula2.5 + (2.5 X 12th Rib Fat) + (.2 X KPH ) + (.0038 X HCW) - (.32 X REA) = Yield Grade

Yield Grading Table High, Average & Low are divided up into thirds. High

= 0-.33, Average= .34-.66, Low = .67 + Remember that the higher the number the lower the

yield grade. (2.95 = Yield Grade 2 Low) Scoring is 10 pts for the correct answer, 8 pts for

placings one on either side and 5 points for two on either side.

Carcass Number

YG 1 YG 2 YG 3 YG 4 YG 5

H A L H A L H A L H A L H A L

1 5 8 X 8 5

2

3

4

5