Calculating Beef Yield Grades Worksheet

Transcription

1 Activity Calculating Beef Yield Grades Worksheet Sample Calculation: Find the beef yield grade for an animal that weighs 400lbs, and has a %KPH of 0.5%. The animal s fat over ribeye is 0.2 and the area of ribeye is 6.6 square inches. Step 1: Assign preliminary yield grade by adjusting for thickness of fat over ribeye. The animal s fat over ribeye is 0.2. Using the table under step one of the handout the preliminary yield grade is 2.5. o Grade = 2.5 Step 2: Adjust for ribeye area Use the actual carcass weight of the animal to see what the area of ribeye should be for a carcass that size. This carcass weighs 400lbs, therefore the area of ribeye should be: 5.6 square inches. The ACTUAL size of the ribeye is 6.6 square inches. Because the area of ribeye is OVER the average size, we subtract 1.0 square inch from the preliminary yield grade (using the.3 in our equation) o Grade = Grade = 2.2 Step 3: Adjust for % kidney, pelvic and heart fat. Make the last adjustment to the yield grade by adjusting for the % kidney, pelvic and heart fat the animal has by using the table provided on the handout. o Grade = < Round up to 2 Grade = Yield Grade 2 Carcass %KPH Fat Over Area of Weight Animal 1 800lbs 3.5% Animal 2 850lbs 2.0% Animal 3 550lbs 1.5% Animal 4 600lbs 1.5% Animal 5 700lbs 5.0%

2 Steps in Determining Beef Yield Grades 1. Assign preliminary yield grade by adjusting for thickness of fat over ribeye. Fat Over Preliminary Yield Grade Fat Over Preliminary Yield Grade 2. Adjust for ribeye area Subtract 0.3 for each square inch the ribeye is over the standard based on carcass weight. Add 0.3 for each square inch the ribeye is under the standard based on carcass weight. Warm Carcass Wt. (pounds) Area of (sq. in) Warm Carcass Wt. (pounds) Area of (sq. in) Adjust for % kidney, pelvic and heart fat. % Fat Adjustment to Grade % Fat Adjustment to Grade

3 Evaluation Unit Review Worksheet Activity Name: 1. Complete the following table: Term Specie Male or Female Altered or Not Altered Mature or Immature Cow M F A NA M IM Barrow M F A NA M IM Ram M F A NA M IM Heifer M F A NA M IM Sow M F A NA M IM Ewe M F A NA M IM Steer M F A NA M IM Stag M F A NA M IM Bull M F A NA M IM Gilt M F A NA M IM 2. Explain the difference between feeder swine and slaughter barrows and gilts: 3. A beef animal that was born October 10, 2012 will go into what age classification? 4. What is the maximum age for standard, select, choice or prime beef? 5. What grade will a feeder heifer that has moderate muscling and has a small skeleton receive? 6. What four cuts make up 75% of a hog s carcass? a. b. c. d. 7. What are the quality grades for beef animals in order from best to worst:

4 8. What quality grade does a steer that is 52 months old and has modest marbling receive? (Use chart pg. 381) 9. What quality grade does a heifer that is 36 months old and has a marbling score of slight receive? 10. What three factors are used to determine quality grade? a. b. c. 11. What two items are assigned to a beef animal when it goes through the slaughter process? a. b. 12. What factors are used to determine slaughter barrow and gilt grades? a. b. 13. A beef animal that has a large percentage of kidney, pelvic and heart fat will MOST likely receive which yield grade? 14. Eighty percent of all beef receives a quality grade? YOU MUST SHOW YOUR WORK!!!! 15. Calculate yield grade for a 800lb heifer, with a ribeye area of 11.4, fat over ribeye of 0.6 and % KPH of Calculate yield grade for a 900lb steer with 2.0% KPH, ribeye area of 15.6 and fat over ribeye of Calculate yield grade for a 350lb carcass, with a ribeye area of 8.0, %KPH of 4.0 and fat over ribeye of Calculate USDA grade for a barrow with average muscling and 1.6 backfat. 19. Calculate USDA grade for a gilt with thin muscling and 1.26 backfat. 20. Calculate USDA grade for a barrow with thick muscling and 1.3 backfat

5 FFA Poultry Judging YouTube Video Questions Name: Instructions: Complete the following worksheet while watching the video on how to judge USDA Ready to Cook Poultry. 1. What is the typical weight range of a poultry carcass? 2. What is the typical weight range of a turkey carcass? 3. List the 7 factors used to determine poultry grades: Cuts or Tears 4. What is the maximum amount of exposed flesh allowed on the breast or legs of USDA Grade A chicken? 5. What factor affects the amount of exposed flesh allowed on a carcass? 6. If a chicken has a cut or tear greater than ¼ what grade will that animal be assigned? 7. If the cut of tear on any part of the animal is larger than 1/3 of the part, what grade is the chicken assigned? 8. How big can cuts or tears be on parts other than the breast or wing and still be a Grade A chicken? Discolorations 9. For a 2-6lb poultry carcass, list the carcass grade based on the size of the discoloration: a. 1-2 discoloration: b. 2-3 discoloration: c. No limit: Disjointed & Broken Bones 10. How many disjointed bones are allowed on a Grade A carcass? 11. What is an easy way to tell if the wing is disjointed on a poultry carcass? 12. What is an easy way to tell if a wing bone is broken on a poultry carcass? 13. If a carcass has one disjointed and one broken bone it will be graded as: Missing Parts 14. A tail cut that is less than halfway to the hip joint is what grade? 15. A tail cut that extends beyond the halfway point to the hip joint is given what grade? 16. If entire wing is removed, what grade does the carcass receive? Freezing Defects 17. Slight darkening on the back or drumstick is allowed on which carcass grade? 18. The carcass should be in appearance. 19. The carcass can show clear to ice.

6 Calculating Slaughter Barrow & Gilt Grade Worksheet Activity Name: 1. Calculate USDA grade for a 330lb barrow with average muscling and 1.0 backfat: 2. Calculate USDA grade for a gilt with 1.2 backfat and thin muscling: 3. Calculate USDA grade for a barrow with thick muscling and 1.4 backfat: 4. Calculate USDA grade for a gilt with average muscling and 1.38 backfat: 5. Calculate USDA grade for a barrow with average muscling and 1.28 backfat: