Yield Grading - BeefGrading GretchenHilton BeefGrading

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Beef Grading Gretchen Hilton
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Beef Grading Segregating of cattle and beef  carcasses based on expected value 1923 use of tentative standards 1926 USDA promulgated official  standards
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Gender Determination Bull Steer Bullock Heifer Heiferette Cow
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Gender Examples
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Dressing Percentage HCW/LW * 100 Cows = 48% (very variable) Affected by: Fill Finish (fat) Muscling Mud, Horns, Etc.
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Yield Grading USDA YG 1, 2, 3, 4 or 5 To predict CUTABILITY 1 = highest cutability (more muscle;  less fat) 5 = lowest cutability (less muscle;  more fat)
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Yield Grading Factors Fat Thickness = Preliminary Yield  Grade (PYG) Hot Carcass Weight (HCW) Ribeye Area (REA) Kidney, Pelvic & Heart Fat % (KPH)
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Ribbing Between the 12 th 13 th  Rib Bloom Time =  approx. 15 min for  oxygenation of the  ribeye
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Yield Grading - BeefGrading GretchenHilton BeefGrading

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