The document discusses beef carcass evaluation methods used to determine quality and yield grades. Quality grades indicate factors like tenderness, flavor, and juiciness. The USDA quality grades are prime, choice, good, standard, and utility. Yield grades estimate the amount of retail cuts from the carcass and range from 1 to 5, with 1 being highest yield. Carcass traits like marbling, fat thickness, and ribeye area are used to determine grades. The grades help producers, packers, and retailers provide beef that meets consumer demands.

1. Compilation: Agricultural Education & Communication Department, California For more veterinary stuff visit www.techyvety.com CARCASS GRADING Eric Morasca

5. Compilation: Agricultural Education & Communication Department, California For more veterinary stuff visit www.techyvety.com PRIME CHOICE SELECT

11. Approximate ages corresponding to each maturity classification are: Compilation: Agricultural Education & Communication Department, California For more veterinary stuff visit www.techyvety.com

13. PRIMAL CUTS Compilation: Agricultural Education & Communication Department, California For more veterinary stuff visit www.techyvety.com

14. Compilation: Agricultural Education & Communication Department, California For more veterinary stuff visit www.techyvety.com The expected boneless retail yield from the round, loin, rib and chuck is as follows: Yield grade Percent of carcass weight in boneless, uniformly trimmed retail cuts 1 more than 52.3 2 52.3 to 50.1 3 50.0 to 47.8 4 47.7 to 45.5 5 less than 45.5

19. RIB EYE AREA Compilation: Agricultural Education & Communication Department, California For more veterinary stuff visit www.techyvety.com