Understanding Yield and Quality Grades When Selling Cattle

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When selling market cattle by grade and yield or packer contract, the producer may receive a breakout sheet with words or abbreviations such as PRIME, CHOICE, or SELECT followed by a number. Possibly. These terms indicate different grades or values paid per carcass, but how are they determined?

Beef grading was developed by the United States Department of Agriculture (USDA) in 1916 as a set of standards that provided the basis for the National Meat Market Reporting Service. Beef grading is arbitrary, and some processing plants may have their own code for carcass value. Beef grading should not be confused with inspection as it assesses value rather than health or safety.

Beef grading has two components: quality grade and yield grade.

Quality grade is a value used to estimate palatability potential by assessing carcass maturity and amount of marbling (intramuscular fat) within the ribeye. Different quality grades are required because carcasses from cattle harvested at different ages have different uses and values. “Young” beef carcasses can receive a quality grade of Prime, Choice, Select, or Standard, depending on the amount of marbling within the ribeye.

As the animal ages, the skeleton becomes stiffer and the lean color changes from a bright cherry red to a darker purplish red. Depending on the amount of marbling within the ribeye, it is classified as commercial, utility, cutter, or canner.

Marbling is the second element of quality evaluation. The marbling is the specks of fat on the ribeye, not the fat in the seams. Prime is the highest quality grade on the USDA scale. Carcasses graded Prime have more marbling in the ribeye than those graded Choice. Choice carcasses have a higher amount of marbling than Select carcasses.

Primal cuts from prime carcasses are typically used in the restaurant industry or exported to countries willing to pay a premium for higher value cuts. According to the January 9, 2023 USDA National Steer & Heifer Estimated Grading Percentage Report, the Choice quality grade is the most common quality grade, with approximately 74.5% grading Choice. Primal cuts (also known as certifications) that are graded Advanced Choice (High Choice or Intermediate Choice) qualify for higher-value branded and labeled programs, providing added value. Steaks and roasts from select carcasses are often found at local grocery stores as cost-effective options for families.

Yield grade is a value used to estimate the amount of retail product obtained from the carcass (boneless, finely trimmed retail cut). Yield grades range from 1 to 5, with 1 being a lean, heavily muscled carcass expected to yield the highest percentage of lean meat weight, and 5 being the least desirable, thicker, lighter muscle carcass. A yield grade of 3 is considered average.

Ribeye outer fat thickness at 12-13 when calculating yield grade^th Ribs, rib size, carcass weight, and kidney, heart, and pelvic fat are evaluated. The thickness of the fat on the opposite side of the ribeye is the largest factor in determining the yield grade. However, the size of the ribeye relative to the weight of the carcass also affects the final yield. For example, an 850 lb carcass requires a 14.0 square inch ribeye. If the ribeye is 1 square inch too small, 0.3 is added to the yield grade to compensate for the insufficient muscle mass. And vice versa if the ribeye area of the carcass is larger than necessary.

If the producer received a cutout sheet labeled Choice 3, the carcass quality grade was Choice and the yield grade was 3. Boneless, closely trimmed retail cut) and overall value.