D12 Flashcards
WHAT IS MEAT
GRADING?
the process of evaluating meat, based on factors like quality and yield to determine its value, following the global standards set by organizations like the USDA
What is evaluated in the meat grading
quality, tenderness, marbling, and yield
USDA?
(United States Department of
Agriculture)
- evaluated by skilled usda meatgraders
- main evaluation: yield/ quality
- uses the USDA grade shields
Importance of yield grading?
- assess the amount of usable meat from a carcass
- estimate the expected proportion of saleable meat after slaughter
- ensure that only meat reach standard is distributed to the consumers, maintaining quality and conistency in the market
USDA yield grading
- predicts the expected amount of retail cuts from the carcass
- estimate relative amount of lean, edible meat from carcass
What is used to determine the yield grading in USDA
- Fat thickness
- Ribeye area
- Percent kidney, pelvic fat and heart (%KPH)
- Hot carcass weight
Where does the fat thickness is measured?
ribeye muscle between 12-13 ribs
- If the total distance from the
backbone to the bottom of the ribeye muscle is 4 inches, then each quarter would be one inches
Which ribeye area is measured?
12-13 ribs
- only measure the muscle
- using a grid
- muscle area is expressed in square inches
Percent kidney, pelvic fat and heart (%KPH)
- internal fat in or around the kidney, pelvic and heart regions
How to calculate %KPH
- weight individual components
- add the weights of the KPH
- %KPH = Total KPH (from 2) / hot carcass weight
Hot carcass weight
after remove head, hide and internal organs
What is the ideal % of hot carcass?
60-64% of live weight
272-408 kg
Yield grade formula
2.50+ (2.5 × adjusted fat thickness in inches) + (0.2 × %KPH) + (0.0038 × hot carcass weight) - (0.32 × ribeye area in square inches).
yield grade goal
The lower the value , the higher the
expected yield of trimmed and
boneless cuts
Yield grade USDA 1
saleable lean meat : 52-54%
lean meat : 85-90%
- very lean with minimal external fat and high muscle content
F.T = 0.2 in
HCW = 294.84 kg
%KPH = 2.0%
Ribeye area = 14 in
Yield grade = 1.39
Yield grade USDA 2
saleable lean meat : 50-52%
lean meat : 80-85%
- still lean with slightly more fat
F.T = 0.3 in
HCW = 328.85 kg
%KPH = 2.5 %
Ribeye area = 13.2 in
Yield grade = 2.28
Yield grade USDA 3
saleable lean meat : 47-50%
lean meat : 75-80%
fat : 20-25%
- moderate fat content with balancecd amount of muscle and fat
F.T = 0.6 in
HCW = 272.16 kg
%KPH = 3.0%
Ribeye area = 11.5 in
Yield grade = 3.199`
Yield grade USDA 4
saleable lean meat : 43-47%
lean meat : 70-75%
fat : 25-30 %
- high fat content with increase of marbling and external fat
F.T = 0.7 in
HCW = 276.69 kg
%KPH = 4.5%
Ribeye area = 10.2 in
Yield grade = 4.024
Yield grade USDA 5
saleable lean meat : less than 43%
lean meat :65-70%
fat : 30-35%
- highest fat content with extensice marbling and fat coverage
F.T = 0.9 in
HCW = 319.78 kg
%KPH = 3.5%
Ribeye area = 10 in
Yield grade = 4.928
Importance of quality grading
- assess overall eating experience
- determine the palatability and desirability of meat
USDA Quality grading
Maturity
-physiological age
Physiological maturiry determined by ?
- lean colour
- rib bone shape and color
- ossification pattern of the backbone
USDA standards of beef
- Prime
- Choice
- Select
- Standard
- Commercial
- Utility
- Canner
- Cutter
USDA lamb meat grading
focuses on quality factors
1. maturity
2. lean quality
3. conformation
Maturity
2 break joint
Lean quality
evaluated indirectly by giving consideration to the quantity of fat streakings inside flank muscles
Conformation
thickness of muscling and to an overall degree of thickness and fullness of the carcass.
