Yield Grading

Yield grades are more objective than quality grades because they are derived from measurements of the carcass. A yield grade is then computed using equations which give different weights to the yield factors according to their importance in resulting yield. The important factors in yield grade determination are amount of fat, muscle development, and carcass size.

Amount of Fat

The amount of external, internal, and intramuscular fat is the most important factor in determining yield grades. Excess fat must be removed for preparation of attractive retail cuts thus reducing yield.

Muscle Development

In general, more muscular carcasses have a higher ratio of muscle to bone than those with minimal muscle development. However, muscle development is less important in yield grade determination than is the amount of fat on the carcass.

Carcass Weight

To make an accurate prediction on yield, carcass weight must be considered with relation to the size of the rib-eye. If carcass weight increases, the size of the rib-eye should increase too. If it does not then this is an indication of a lower yield.

To Learn More

Meat Grading and Certification - Information from the Agricultural Marketing Service of the USDA.

Beef Quality and Yield Grades - Information about Beef grading from Department of Animal Science Texas Agricultural Extension Service.

Yield Grades and Quality Grades for Lamb Carcasses - Information about Lamb grading from Cooperative Extension, Institute of Agriculture and Natural Resources, University of Nebraska, Lincoln.