12 июл. 2022 г. · Beef carcass yield grades (YG) are used to estimate cutability, which is the amount of boneless, closely trimmed retail cuts from the round, ...

Yield Grade 5. A carcass in Yield Grade 5 usually has more fat on all of the various parts, a smaller area of ribeye, and more kidney, pelvic, and heart fat ...

As carcass weight increases, the percent of retail cuts decreases. A change of 100 pounds in carcass weight changes the yield grade by approximately 40 percent ...

The USDA yield grades are 1, 2, 3, 4, and 5; with yield grade 1 yielding the highest percentage of retail product and yield grade 5 having the lowest percentage ...

1 июл. 2022 г. · Yield grade is measured on a 1-5 scale with 1 being the best (a lot of lean product, little excess fat) and 5 being the worst (little lean ...

The formula for calculating Yield Grade is: YG = 2.5 + (2.5 x adjusted fat thickness, in.) ... – (.32 x ribeye area, sq. in.) + (.0038 x hot carcass weight, lbs.).

Yield grade is based on the four traits: hot carcass weight, fat thickness at the 12th rib, percent of kidney, heart and pelvic fat, and ribeye area. The ...

We expect a YG 1 carcass to have the highest percentage of boneless, closely trimmed retail cuts, or higher cutability, while a YG 5 carcass would have the ...

17 янв. 2023 г. · Yield Grade is the value used to estimate the amount of retail product the carcass should yield (of boneless, closely trimmed retail cuts).