Calculating Beef Yield Grades Worksheet Answers Beef Yield Grading Practice Worksheet 2 No HCW Adj Fat Actual REA KPH Yield Grade 1 600 0 40 12 0 2 5 2 875 0 80 12 3 3 0 3 525 0 20 13 1
Beef carcass maturity is determined by evaluating a the size shape and ossification of the bones and cartilages in the carcass and b the color and texture of the ribeye muscle In youthful animals there is a button of cartilage on the top of each bone in the vertebral column backbone Each degree of marbling is divided into 100 subunits In general however marbling scores are discussed in tenths within each degree of marbling e g Slight 90 Small 00 Small 10 In addition to marbling there are other ways to evaluate muscle for quality Firmness of muscle is desirable as is proper color and texture
Calculating Beef Yield Grades Worksheet Answers
Calculating Beef Yield Grades Worksheet Answers
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Understanding USDA beef Quality grades Meat Science
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Understanding How The USDA Grades Beef
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Student quality and yield grades beef carcasses at the University of Missouri Educational Objectives Compare the processes of yield and quality grading on beef carcasses Calculate the yield and quality grade of a beef carcass based upon USDA guidelines Summarize the importance of quality and yield grading Teacher Instructions USDA Quality Grade Prediction of palatability tenderness juiciness flavor S k e l eta l Maturity Forensic Indicators Ossification of Chine Buttons Color and Shape of Rib Bones Fusion of Sacral Vertebrae Tenderness Skeletal Maturity A Maturity C Maturity D Maturity
Calculating Beef Yield Grades Worksheet Sample Calculation Find the beef yield grade for an animal that weighs 400lbs and has a KPH of 0 5 The animal s fat over ribeye is 0 2 and the area of ribeye is 6 6 square inches Step 1 Assign preliminary yield grade by adjusting for thickness of fat over ribeye YG 2 5 2 50 45 0 20 2 5 0 0038 700 0 32 13 2 2 914 This carcass would be marketed as a YG2 because the decimals are dropped and not rounded There are five yield grades USDA yield grades 1 2 3 4 and 5
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15 15 The yield grade range is 1 0 to 5 9 The committee will attempt to select carcasses within this range However if a higher or lower grade is determined it should be recorded as a 1 0 or 5 9 All answers are to be in tenths i e 1 5 2 0 3 8 etc And low numerical yield grade scores 1 or 2 Excessively fat animals have numerically high yield grade scores 4 or 5 with lower cutability The four factors used to calculate yield grade are 1 12th rib fat thickness 2 Ribeye area 3 Kidney pelvic and heart fat KPH 4 Hot carcass weight Fat Thickness To determine yield grade fat
Meat graders assign a yield grade to a carcass by evaluating 1 the amount of external fat 2 the amount of kidney pelvic and heart fat 3 the area of the rib eye muscle and 4 the hot carcass weight Graders evaluate the amount of external fat by measuring the thickness of fat over the outside of the rib eye muscle at the 12th rib Yield grades can be calculated based on the following equation Yield Grade 2 5 2 5 BF 0 2 KPH 0 0038 HCW 0 32 REA Calculate the values within the parenthesis first and then add or subtract as necessary
Beef Grading Systems La Boucherie
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Calculating Beef Yield Grades Worksheet Answers - Calculating Beef Yield Grades Worksheet Sample Calculation Find the beef yield grade for an animal that weighs 400lbs and has a KPH of 0 5 The animal s fat over ribeye is 0 2 and the area of ribeye is 6 6 square inches Step 1 Assign preliminary yield grade by adjusting for thickness of fat over ribeye