Beef Quality and Yield Grading - University of Kentucky
Beef Quality and Yield Grading
ASC 300
Beef Carcass Quality
? USDA Quality Grade
? Skeletal Maturity ? Marbling
? USDA Yield Grade
? Ribeye Area ? %KPH (kidney, heart, &
pelvic fat) ? Hot Carcass Weight ? 12th Rib Fat Thickness
USDA Quality Grade
? Prediction of palatability (tenderness, juiciness, flavor)
? Skeletal Maturity
? Forensic Indicators ? Ossification of Chine
Buttons ? Color and Shape of Rib
Bones ? Fusion of Sacral Vertebrae
? Tenderness
Skeletal Maturity
A Maturity
C Maturity
D Maturity
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