##### Asked by: Telva Katarain

asked in category: General Last Updated: 15th May, 2020# How do you calculate yield grade on cattle?

**Yield grades**can be determined by using the following formula: 2.50+(2.5 × adjusted fat thickness in inches)+(0.2 × percent kidney, heart and pelvic fat)+(0.0038 × hot carcass weight)- (0.32 × ribeye area in square inches).

Keeping this in view, what is yield grade cattle?

**Yield grade** is an estimate of the percent retail **yield** of the four primal cuts of beef (chuck, rib, loin and round). **Yield grade** is based on the four traits: hot carcass weight, fat thickness at the 12th rib, percent of kidney, heart and pelvic fat, and ribeye area.

how do you calculate meat yield? Carcass Cutting **Yield** = The percentage of the carcass that ends up as **meat**. Carcass Cutting **Yield** = Pounds of **Meat** / Carcass Weight X 100 • Carcass Cutting **Yield** = The percentage of the carcass that ends up as **meat**.

Moreover, how does yield grade affect purchasing?

The lower the numerical value of the USDA **yield grade**, the higher the expected **yield** of closely trimmed, boneless retail cuts. A **yield grade** 1 carcass provides the greatest amount of saleable beef while a **yield grade** 5 **is** the lowest-yielding carcass.

What is the best yield grade?

The USDA yield grades are rated numerically and are 1, 2, 3, 4, and 5. Yield **Grade 1** denotes the highest yielding carcass and Yield **Grade 5**, the lowest.