beef quality and yield grading - university of kentucky · comparing the grading systems japanese...
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Beef Quality and Yield GradingQ y g
ASC 300
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Beef Carcass QualityBeef Carcass Quality
• USDA Quality GradeUSDA Quality Grade– Skeletal Maturity
– Marbling
• USDA Yield Grade – Ribeye Area
– %KPH (kidney, heart, & pelvic fat)
H t C W i ht– Hot Carcass Weight
– 12th Rib Fat Thickness
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USDA Quality GradeUSDA Quality Grade
• Prediction of palatability p y(tenderness, juiciness, flavor)k l l• Skeletal Maturity– Forensic Indicators– Ossification of Chine– Ossification of Chine Buttons
– Color and Shape of Rib BBones
– Fusion of Sacral Vertebrae
• TendernessTenderness
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Skeletal MaturitySkeletal Maturity
A Maturity C Maturity D Maturity
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Color and Shape of Rib BonesColor and Shape of Rib Bones
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Fusion of Sacral VertebraeFusion of Sacral Vertebrae
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Skeletal MaturitySkeletal Maturity
Maturity Classification Months of Age**Maturity Classification
A
Months of Age
9 to 30 months of age
30 2 h fB
C
30 to 42 months of age
42 to 72 months of age
D
E
72 to 96 months of age
Over 96 months of ageE Over 96 months of age
**These ages are only an estimation
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Prime° Prime‐ Choice+Prime Prime‐ Choice+
Choice° Choice‐ Select
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Branded Beef ProgramBranded Beef Program
• The success of CAB has led to other branded beef programs
• Certified Hereford• Black Angus Beef (several
of these)• Excel’s Sterling Silver• Excel s Sterling Silver• Tyson’s Chairman’s
Reserve• Nolan Ryan’s Tender Aged
Beef• Laura’s Lean• Kroger’s Private Selection
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Kobe Beef
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55 6
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877
109
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Japanese Grading SystemJapanese Grading System
Grade BMS No.5 Excellent 8 ‐125 Excellent 8 124 Good 5‐73 A 3 43 Average 3‐42 Below Ave 21 Poor 1
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Comparing the grading systemsJapanese & USDA Beef Marbling Grade Comparison Chart
USDAQuality Grade
USDA Marbling Grade*
JapaneseBMS Number
JapaneseQuality Grade
N/A Extremely 11 or 12 5N/A Extremely Abundant 50+
11 or 12 5
N/A Extremely Abundant 0-49
10 5
N/A Very Abundant 50- 9 5/ y99
N/A Very Abundant 0-49
8 5
Prime+ Abundant 7 4
Prime° Moderately Abundant
6 4
Prime- Slightly Abundant 5 3
Choice+ Moderate 4 3Choice+ Moderate 4 3
Choice° Modest 3 3
Choice- Small
S l t Sli htSelect Slight
Standard Traces
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USDA Yield GradeUSDA Yield Grade
• Predicts the percentage of boneless, closely p g , ytrimmed cuts from the ROUND, LOIN, RIB, and CHUCK
• 1, 2, 3, 4, & 5• Factors:
–Ribeye Area–Hot Carcass Weight–% Kidney, Heart, and Pelvic Fat–Fat Depth at 12th Rib
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Ribeye Area and 12th Rib Fat DepthRibeye Area and 12 Rib Fat Depth
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% Kidney, Heart, and Pelvic Fat
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USDA Yield Grade EquationUSDA Yield Grade Equation
• Yield Grade • ExampleYield Grade
= 2.5 + (2.5 X Fat thickness)
(0 2 % )
• Example
• Fat = 0.5 in+ (0.2 X % KPH)
+ (0.0038 X HCW)• KPH = 3%
• HCW = 800‐ (0.32 X REA) • REA = 13.5
2.5 + (1.25) + (0.6) + (3.04) – (4.32) = 3.07
Final Yield Grade = 3
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Short Cut MethodShort Cut Method
• Fat Thickness at 12th rib • Required Ribeye AreaFat thkns PYG0.0 2.0
q yHCWT REA600 11.0
0.1 2.250.2 2.5
625 11.3650 11.6
0.3 2.750.4 3.0
675 11.9700 12.2
0.5 3.25 725 12.5
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Short Cut MethodShort Cut Method
• % KPH • Equation%KPH Adj4.0 +0.1
q• Start with fat thickness• Subtract Actual REA from
R i d REA d3.5 0.03.0 ‐0.12 5 0 2
Required REA and multiply by 0.3
• If Actual REA is larger2.5 ‐0.22.0 ‐0.31 5 ‐0 4
If Actual REA is larger than Required REA subtract from fat thickness & vice versa1.5 ‐0.4 thickness, & vice versa
• Adjust for %KPH• Final YGFinal YG
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Short Cut MethodShort Cut Method
Example: Fat Thickness 0.3 = 2.75 PYGp
Fat thickness = 0.3
HCWT = 700 lbs
700# Carcass = 12.2 Required REA
13.6 (Actual REA) – 12.2 (Required REA) = 1.4
Actual REA = 13.6
%KPH = 2.0%
1.4 x 0.3 = 0.42
2.75 – 0.42 – 0.3 (%KPH) = 2.03 or 2 (Final YG)
You try one:
Fat Thickness = 0.5
HCWT = 839#
Actual REA = 12 3Actual REA = 12.3
%KPH = 3.0
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Beef Yield GradeBeef Yield Grade
• YG % Cuts • YG % CutsYG % Cuts
• 1.0 >54.6
• 1 5 53 5
YG % Cuts
• 4.0 47.7
• 4 5 46 61.5 53.5
• 2.0 52.3
• 2 5 51 2
4.5 46.6
• 5.0 45.4
• 5 5 44 3• 2.5 51.2
• 3.0 50.0
• 3 5 48 9
• 5.5 44.3
• 5.9 <43.3
• 3.5 48.9
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How do they affect each other?How do they affect each other?
• Ribeye areaRibeye area – Larger ribeyes cause YG to go down
• Fat Depth• Fat Depth– More fat higher YG
• %KPH– Below 3.5% YG will go down
• Hot Carcass Weight– Heavier carcasses will cause a higher YGg
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