Carcass Quality
USDA Yield Grades
The USDA yield grades for beef carcasses predicts cutability or the percentage of the carcass that is closely trimmed, mostly boneless, retail product from the round, loin, rib, and chuck.
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 of retail product.
The table shows each yield grade with its associated percentage of closely trimmed retail product.
| Expected percentage of boneless, closely trimmed retail cuts (BCTRC) from beef carcasses within the various yield grades | |
|---|---|
| Yield Grade | % BCTRC |
| 1 | >52.3 |
| 2 | 52.3–50.0 |
| 3 | 50.0–47.7 |
| 4 | 47.7–45.4 |
| 5 | <45.4 |
Meat graders assign a yield grade to a carcass by evaluating:
- The amount of external fat.
- The hot carcass weight.
- The amount of kidney, pelvic, and heart fat.
- The area of the ribeye muscle.
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Montana Beef Quality Assurance,
821 N. 27th St., PMB 159,
Billings, MT 59101,
406-896-9068(o), 406-671-0851(m)
cpeck@montana.edu
Montana Beef Network,
119 Linfield Hall
Bozeman, MT 59717,
406-994-4323,
mharbac@montana.edu