Quality Grade and Yield Grade: Factors that Drive Carcass Value
Grid Marketing: Value Determination • Based off – Carcass weight – USDA Quality Grade & Special Market Labels (like CAB, Sterling Silver, etc.) – USDA Yield Grade / % Retail Product – Acceptable color – Acceptable maturity range
Daryl Strohbehn & Dan Loy Iowa Beef Center
What About Carcass Weight? • Acceptable range - usually 550 to 950 lbs – Light weight discounts » 500 to 549 lbs: range from -$15 to -$20 per cwt » Under 500 lbs: range from -$20 to -$35 per cwt
– Heavy weight discounts » 950 to 999 lbs: range from -$8 to -$20 per cwt » Over 1000 lbs: range from -$15 to -$35 per cwt
Quality Grading • Quality grades indicate expected palatability or eating satisfaction of the meat. • Quality grading is a voluntary USDA service packers request and pay for on an hourly fee basis. • Don’ Don’t confuse quality grading with meat inspection, which is mandatory and ensures safety and wholesomeness of our meat supply.
– Many exceptions
The USDA Quality Grades • Fed Beef Grades – Prime (+,o,(+,o,-) – Choice (+,o,(+,o,-) – Select (+,(+,-) – Standard (+,o,(+,o,-)
• NonNon-Fed Beef Grades – Commercial – Utility – Cutter – Canner
“House Brands” Brands”: No Roll, CAB, Sterling Silver, etc.
Factors in Quality Grading • Major factors under consideration: – Maturity - estimation of carcass age – Marbling - the flecks of fat in the lean
• Other factors in Quality Grading – Lean color – Lean texture – Lean firmness
Carcass Maturity Degrees • Maturity - estimation of carcass age – 5 degrees of maturity » Maturity A: 9 - 30 months of age » Maturity B: 30 - 42 months of age » Maturity C: 42 - 72 months of age » Maturity D: 72 - 96 months of age » Maturity E: over 96 months of age
Compliments: Schmidt, Auburn U.
Compliments: Schmidt, Auburn U.
Compliments: Schmidt, Auburn U.
Factors that have been implicated in advancing skeletal maturity • • • •
Pregnancy (hormones) Rate of maturity, likely genetic differences Adjustments for lean maturity Possibly disease, malnutrition, nutrient deficiencies
Type of Cattle Marketed at >24 months of Age • • •
Heiferettes and Cowettes 2-year old and older steers “harvested” harvested” steers and heifers
Type of Cattle Marketed at < 24 mo. of Age • Calf fed steers and heifers • WinterWinter-backgrounded steers and heifers • Spring born calves, winter backgrounded and summer grazed before finishing
Relationship Between Marbling, Maturity and Carcass Quality Grade
Quality Grade vs. Marbling Score • • • • • • • • • • •
Prime+ Prime0 PrimeChoice+ Choice0 ChoiceSelect+ SelectStandard+ Standard0 Standard-
00-100 Abundant 0000-100 Moderately Abundant 0000-100 Slightly Abundant 0000-100 Moderate 0000-100 Modest 0000-100 Small 0050-100 Slight 5000-49 Slight 0034-100 Traces 3467-100 to Traces 0000-33 Practically Devoid 6700-66 Practically Devoid 00-
USDA Quality GradesGrades-Value Difference Breaks Marbling = Slightly Abundant Quality = Low Prime
USDA Quality GradesGrades-Value Difference Breaks Marbling = Modest Quality = Choice0
USDA Quality GradesGrades-Value Difference Breaks
Marbling = Small Quality = Choice-
USDA Quality GradesGrades-Value Difference Breaks
Dark Cutters What is it?
Marbling = Slight Quality = Select
The lean of all beef is purplishpurplish-red when freshly cut. It is also dark and the lean surface is sticky. This should not be confused with darker colored cow beef.
Dark Cutters Cause
• • • • • •
Physiological stress before harvest. Stressed cattle call upon muscle glycogen to meet energy demands. Low glycogen levels at harvest time result in low levels of muscle lactic acid and high pH, thus the lean will be dark cutting.
The USDA Yield Grades • Yield Grade –1 –2 –3 –4 –5
Factors influencing dark cutter incidence
% Trimmed Retail Cuts 52.6 - 54.6% 50.3 - 52.3% 48.0 - 50.0% 45.7 - 47.7% 43.3 - 45.4%
Lot size (larger) Carcass weights Sex Environment Rough handling Genetics
• Mixing lots, pens or sex groups together • Excessive use of growth implants • Overnight stands at harvest facility
Calculating Yield Grade Factors used to calculate USDA Yield Grading 1. Fat Thickness 2. Hot Carcass Weight 3. Rib Eye Area 4. % Kidney, Heart & Pelvic Fat
Determining Preliminary Yield Grade (PYG) Fat Thickness .2” .2” .3” .3” .4” .4” .5” .5” .6” .6” .7” .7” .8” .8”
Measuring Fat and Ribeye Area
PYG 2.50 2.75 3.00 3.25 3.50 3.75 4.00
Adjusting PYG for % KPH
Adjusting PYG for Muscling or Rib Eye Area Rib Eye Area Standards for Various Carcass Weights Hot Carcass Weight REA sq.in. 550 10.4 600 11.0 Yield Grade Adjustment 650 11.6 +1 sq. in. over base = -.3 of YG 700 12.2 750 12.8 -1 sq. in. under base = +.3 of YG 800 13.4
(Kidney, Pelvic & Heart Fat)
Yield Grade Adjustment for % KPH
Base KPH = 3.5% +.5% over 3.5% base = +.1 of YG -.5% under 3.5% base = -.1 of YG
Let’s look at some cattle!
Tag 911: 1169 lbs
Tag 911: Live Wt: 1169
Tag 976: Live Wt: 1158
HCW: 719
Fat: .48” .48”
Dress: 61.5%
YG: 3.3
REA: 11.4” 11.4”
QG: Low Ch
Tag 976: 1158
HCW: 701
Fat: .32” .32”
Dress: 60.5%
YG: 2.5
REA: 12.3” 12.3”
QG: Ave. Ch
Impact of Muscling on % Retail Product
Tag 976 -> Boneless Cuts: 38.1% Trimmings: 23.5%
750 lb Carcass with .4” fat and 2.5% KPH
Fat: 18.9%
Value/lb: $1.40
Bone: 19.5%
<- Tag 911 Boneless Cuts: 35.1%
Rib Eye Area 11 12 13 14 15
YG 3.3 3.0 2.7 2.4 2.1
% Retail Prod. 62.1 63.3 64.6 65.8 67.0
Trimmings: 22.6% Fat: 25.9%
Value/lb: $1.32
Bone: 16.3%
Impact of Fat Cover on % Retail Product 750 lb Carcass with 12.5” 12.5” Rib Eye and 2.5% KPH
Fat Cover .20” .20” .30” .30” .40” .40” .50” .50” .60” .60” .70” .70” .80” .80”
YG 2.4 2.6 2.9 3.1 3.4 3.7 3.9
% Retail Prod. 65.9 64.9 63.9 62.9 62.0 61.0 60.0
Optional Yield Grades • Yield Grade –1 – 2A – 2B – 3A – 3B –4 –5
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% Trimmed Retail Cuts 52.6 - 54.6% 51.5 - 52.3% 50.3 - 51.3% 49.2 - 50.0% 48.0 - 49.0% 45.7 - 47.7% 43.3 - 45.4%