Understanding Yield Grades and Quality Grades for Value ...
The yield grade is determined by evaluating four carcass factors: 1. External fat thickness over the ribeye. 2. Ribeye area. 3. Estimate of the percentage of kidney, pelvic and heart fat. 4. Hot carcass weight. Yield grade should not be confused with “yield” and should not be confused with quality grade. Yield is the dressing percentage ................
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