Current Progressive Cattle digital edition
advertisement

Beef Yield Grades

Dan S. Hale, Kyla Goodson, Jeff W. Savell, and the Texas A&M AgriLife Extension Service Published on 19 September 2014

Beef Yield Grades center spread

In beef, yield grades estimate the amount of boneless, closely trimmed retail cuts from the high-value parts of the carcass – the round, loin, rib and chuck. However, they also show differences in the total yield of retail cuts.

We expect a YG 1 carcass to have the highest percentage of boneless, closely trimmed retail cuts, or higher cutability, while a YG 5 carcass would have the lowest percentage of boneless, closely trimmed retail cuts, or the lowest cutability.

The following descriptions will help you understand the differences between carcasses from the five yield grades:

En las canales bovinas, los grados de rendimiento estiman la cantidad de cortes al detal, deshuesados y debidamente recortados, provenientes de las partes mas valiosas de la canal —round, loin, rib and chuck— (pierna o rueda, lomo o dorso, costillar, espaldilla o aguja); no obstante, ellos también muestran diferencias en el rendimiento total de cortes al detal.

Nosotros esperamos que una canal YG1 rinda el mayor porcentaje de cortes deshuesados y bien retocados de cortes al detal, o sea, un mayor rendimiento (cutability); mientras que una canal con YG5 rendirá los menores porcentajes de cortes al detal debidamente deshuesados y recortados, o sea, el menor rendimiento (cutability).

Las siguientes descripciones lo ayudaran a comprender las diferencias existentes entre canales pertenecientes a los cinco grados de rendimiento:

Click here or on the image above to download a PDF of the poster to view it in more detail. (PDF, 514 KB)

LATEST BLOG

LATEST NEWS