Yield Grade Measurement and Adjustments

The video tutorial explains how to calculate the yield grade of a carcass using four key measurements: fat thickness at the 12th rib, ribeye area, carcass weight, and the percentage of kidney, pelvic, and heart fat. It provides detailed instructions on measuring fat thickness and ribeye area using a grid, and explains how to adjust the preliminary yield grade based on these measurements. The tutorial also covers how to adjust the yield grade for the percentage of kidney, pelvic, and heart fat, resulting in a final yield grade.

What are the four measurements needed to calculate the yield grade?

• Carcass weight, muscle mass, fat thickness, bone density

• Ribeye area, carcass weight, bone density, muscle mass

• Fat thickness, ribeye area, bone density, KPH fat percentage

• Fat thickness, ribeye area, carcass weight, KPH fat percentage

How is the preliminary yield grade (Pyg) determined if there is no fat on the ribeye?

• Start at 2.0 Pyg

• Start at 1.0 Pyg

• Start at 3.0 Pyg

• Start at 4.0 Pyg

What is the starting point for the preliminary yield grade if there is 4/10 of an inch of fat on the ribeye?

• 3.0

• 4.0

• 2.0

• 5.0

What is the purpose of the grid used in measuring the ribeye area?

• To measure the fat thickness

• To calculate the carcass weight

• To determine the KPH fat percentage

• To count the dots representing square inches

How many dots on the grid represent one square inch?

• 5 dots

• 10 dots

• 15 dots

• 20 dots

What is the required ribeye area for a 700-pound carcass?

• 12.8 square inches

• 13.4 square inches

• 12.0 square inches

• 11.0 square inches

How do you adjust the yield grade if the actual ribeye area is larger than required?

• No adjustment needed

• Double the yield grade

• Adjust the yield grade down

• Adjust the yield grade up

What is the KPH fat percentage range for a very fat carcass?

• 1.0 to 2.0

• 2.0 to 3.0

• 3.0 to 4.0

• 1.5 to 4.0

What adjustment is made for a carcass with a KPH percentage of 2.0?

• Minus 0.2

• Minus 0.1

• No adjustment

• Minus 0.3

What is the final yield grade if the preliminary yield grade is 2.9, with adjustments of -0.18 for ribeye area and -0.3 for KPH?

• 2.5

• 2.6

• 2.4

• 2.7