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| | Quality and Yield Grades for Beef Carcasses, NCR 357 (Site not responding. Last check: 2007-08-19) |
 | | Quality grades indicate expected palatability or eating satisfaction of the meat; yield grades are estimates of the percentage of boneless, closely trimmed retail cuts from the round, Join, rib and chuck. |
 | | Yield grades are 1, 2, 3, 4 and 5, and are a numerical representation of the expected percentage of closely trimmed, boneless retail cuts from the round, loin, rib and chuck. |
 | | "Yield" alone means dressing percentage (carcass weight divided by live weight multiplied by 100), and is not directly related to yield grades or cutability. |
| ianrpubs.unl.edu /beef/rp357.htm (1602 words) |
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