Beef Yield Grading Review

Calculate the final yield grade using the factors provided.

PYG: 3.8

REA: 17.8

HCW: 1056

KPH: 3.0

• 1

• 3.2

• 3.3

• 4

According to the presentation, an average beef plant runs around how many head of cattle a day?

• 5,000

• 10,000

• 15,000

• 2,000

Match the following ribeye areas to the correct math adjustments.

• - 0.5

• 16.5

• - 2.6

• 12.5

• - 1.8

• 13.7

• - 0.9

• 18.9

• - 1.5

• 15.6

A preliminary yield grade ruler uses millimeters on one end to measure fat thickness opposite the ribeye in the meat cooler.

• True

• False

The _______ fat is the first to be formed in the body of a meat animal.

• mesenteric

• subcutaneous

In live cattle, evaluators estimate back fat thickness in tenths of inches.

• True

• False

Calculate the final yield grade using the factors provided.

PYG: 2.3

REA: 11.2

HCW: 588

KPH: 1.5

• 2

• 1.8

• 3.3

• 5

A USDA dot grid shows each dot measuring 1/10th of a inch. To help grid carcasses an outline of how many inches total has been made on the grid?

• 11 inches

• 12 inches

• 13 inches

• 14 inches

Calculate the final yield grade using the factors provided.

PYG: 4.5

REA: 12.3

HCW: 713

KPH: 4.5

• 4.8

• 4

• 4.6

• 4.5

A beef carcass with no fat on it has a preliminary yield grade of 2.5.

• True

• False