what are the 5 yield grades of beef

what are the 5 yield grades of beef

Minimum quality requirements are described for three of these groups -- the first or youngest, the third or intermediate, and the fifth or the most mature. affect beef palatability, says the this Mississippi State University Extension Service, report. External fat is the most important determinant of retail yield. Table 1 below shows the variation in carcass weight alone by the specific factors that affect dressing percentage. The 2005 National Beef Quality Audit indicated that 62 and 42 per cent of branded beef programs had specifications for marbling and Yield Grade, respectively. For the Prime grade, the minimum degree of marbling required is a minimum slightly abundant amount for carcasses throughout the range of maturity permitted in the bullock class. Understanding the factors involved in estimating the amount of beef derived from the live animal will ultimately assist cattle producers who directly market their beef. The minimum degree of marbling required increases with advancing maturity throughout this group from minimum practically devoid to maximum practically devoid (see Figure 1 pdf) and the ribeye muscle may be moderately soft. Some packers may also have their own in-house grades and premium/ discount programs independent of USDA grades. Data from the Mississippi Farm to Feedlot program from 1993 through 2007 are included where appropriate. There is usually a very thin layer of fat over the outside of the rounds and over the tops of the shoulders and necks. Yield grade is determined by several factors, which include external fat cover, internal organ fat and degree of muscling, which is measured as ribeye area (in square inches). Numerical Yield Grades calculated using this equation are rounded down to the nearest whole number for assignment of a distinct Yield Grade from 1 to 5. They are an important consideration for beef cattle producers in cattle selection and management, especially when cattle ownership is retained through harvest and cattle are marketed on value-based carcass grids. 1. The ribeye muscle may be moderately soft and, in carcasses having the maximum maturity for this class, the ribeye is slightly light red in color. comprehensive evaluation of factors that As cattle age, the ribs flatten out and develop a white appearance. Beef cattle breed associations are beginning to address tenderness as a trait of interest in national cattle evaluations. In addition, the sacral vertebrae are completely fused and the cartilages on the ends of the lumbar vertebrae are nearly completely ossified. The requirements for the second and fourth maturity groups are determined by interpolation between the requirements described for their adjoining groups. Tenderness is impacted by cattle genetics, preharvest cattle management, and postharvest factors. Although the average dressing percent for beef is 63 percent, several factors may affect the carcass weight. Each marbling score is divided into 100 subunits. Currently there is no easy way to assess tenderness in making beef purchasing decisions, so restaurants often base their purchasing decisions on Quality Grade instead. a. Depending on their degree of maturity, beef carcasses possessing the minimum requirements for the Cutter grade vary in their other indications of quality as evidenced in the ribeye muscle. By entering your email, you consent to receive communications from Penn State Extension. Quality Grades - Beef. Hazard Analysis Critical Control Point Systems (HACCP). Fat thickness is measured at a point ¾ of the length of the longissimus dorsi muscle from the split chine bone. Additional carcass traits not used in the official USDA grading system, such as tenderness, also affect beef end product. The physiological maturity of a carcass is determined by evaluating the size, shape, and ossification of bone and cartilage (especially the split chine bone) and the color, texture, and firmness of the lean tissue exposed at cut between the 12th and 13th rib. When a beef animal is harvested, the carcass is split down the spinal column. There usually is a slightly thin layer of fat over the loins, ribs, and inside rounds and the fat over the rumps, hips, and clods usually is slightly thick. The https:// means all transmitted data is encrypted — in other words, any information or browsing history that you provide is transmitted securely. a. Carcasses in Yield Grade 1 have the highest cutability or per centage of retail product, while carcasses in Yield Grade 5 have the lowest cutability or per centage of retail product. in. Generally, as carcass weights move further away from baseline specifications, discount levels increase. c. Carcasses in the older group range from those described above as representative of the juncture of the two groups to those at the maximum maturity permitted in the Standard grade, which have chine bones tinged with red and cartilages on the ends of the thoracic vertebrae that are partially ossified. b. d. The youngest carcasses in the fifth or oldest maturity group have hard, white chine bones, and the outlines of the cartilages on the ends of the thoracic vertebrae are barely visible, the rib bones are wide and flat, and the ribeye muscle is very dark red in color and coarse in texture. Symbols used to designate these Quality Grade divisions are: + (high), o (average) and – (low). The minimum degree of marbling required increases with advancing maturity throughout this group from minimum practically devoid to maximum practically devoid (see Figure 1 pdf) and the ribeye muscle is soft and slightly watery. Quality grades are reflective of the eating quality of beef. For the Select grade, the minimum degree of marbling required is a minimum slight amount for carcasses throughout the range of maturity permitted in the bullock class. The latter task is probably one the hardest issues related to direct marketing of beef cattle. (USDA) uses a dual grading system for In carcasses throughout the range of maturity included in this group, a minimum slightly abundant amount of marbling is required (see Figure 1 pdf ) and the ribeye muscle is moderately firm. Pneumonia was the leading cause of lung condemnations. Maturity is then estimated based on the status of these buttons and the degree to which they are ossified. Yield grades range in score from 1 to 5 and provide only a certain degree of accuracy when estimating cutability, or the amount of saleable beef for a particular carcass. For example, if a calculated yield grade is 2.8, the final yield grade is 2. The Select Grade is divided into halves (High and Low), and the Standard Grade is also separated into halves (High and Low). Detailed standards, Inspection Instructions & Other Resources: Perishable Agricultural Commodities Act (PACA), Institutional Meat Purchase Specifications, Pilot Project: Unprocessed Fruits & Vegetables, Purchase Programs: Solicitations & Awards, Web-Based Supply Chain Management (WBSCM), U.S. Grade Standards for Carcass Beef (pdf), Institutional Meat Product Specifications 100 Fresh Beef (pdf), Regulations Governing the Voluntary Grading of Meat and Meat Products, Method for Grid Assessment of Beef Carcass Ribeye Area (pdf), Procedures for Yield Grading of Beef Carcasses After Removal of the Kidney, Pelvic and Heart Fat During the Harvest Process (pdf). Utility. There usually is a slightly thick layer of fat over the loins, ribs, and inside rounds and the fat over the rumps, hips, and clods usually is moderately thick. Unlike pork carcasses, beef carcasses are often graded for both yield and quality to help establish the monetary value of the carcass and facilitate the marketability of specific consumer demands. The rib bones are slightly wide and slightly flat and the ribeye muscle is moderately light red in color and is fine in texture. The greatest problem with dark-cutting beef is consumer rejection because of its color. In addition, the sacral vertebrae are completely fused and the cartilages on the ends of the lumbar vertebrae are nearly completely ossified. Therefore, physiological estimators of age are used to evaluate carcass maturity. A 700-pound carcass of this yield grade, which is near the borderline of Yield Grades 3 and 4, might have seven-tenths inch of fat over the ribeye, 11.0 square inches of ribeye, and 3.0 percent of its weight in kidney, pelvic, and heart fat.

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