Beef Carcass Evaluation and Value

Brianna Buseman Author

11/20/2020 Added

984 Plays

Description

Youth Meats Extension: This video will provide information about how to determine yield grade, quality grade, and overall value of a beef carcass.

Searchable Transcript

Search:

[00:00:00.100]My name is Brianna Buseman
[00:00:01.670]and I am the youth meats extension educator
[00:00:03.940]here at University of Nebraska.
[00:00:06.029]At UNL, we have a fully functioning meat lab
[00:00:09.050]which provides awesome opportunities
[00:00:11.020]for our students to gain the hands-on experience
[00:00:13.149]cutting meat, participating in research
[00:00:16.090]and competing in carcass evaluation contests.
[00:00:19.410]This also provides a great opportunity
[00:00:21.315]to talk about market animals and the meat that they provide.
[00:00:24.930]I'm excited to share with you today
[00:00:26.760]and I hope that you enjoy this presentation.
[00:00:33.440]This lesson will be specifically focused
[00:00:35.960]on evaluating and determining the value of beef carcasses.
[00:00:40.850]And before we get into talking about carcass evaluation,
[00:00:45.170]determining where our value comes from,
[00:00:47.470]it's important to familiarize ourselves
[00:00:49.432]with some of the common terminology
[00:00:51.949]that we hear when we are talking about beef carcasses.
[00:00:56.476]So to get started, we're going to talk about the primals
[00:00:59.975]and primals are the big muscle sections
[00:01:04.220]that we first cut the carcass into when we begin fabrication
[00:01:08.237]and fabrication is the term that is used
[00:01:11.830]when we're taking this whole carcass
[00:01:14.070]and we'd begin to work to cut it into the retail cuts.
[00:01:18.080]So before we can get a steak from this whole carcass,
[00:01:22.110]we first have to start by cutting it into primals
[00:01:25.160]or these big sections.
[00:01:27.130]So these primals are known as the round
[00:01:30.320]which is that hindquarter,
[00:01:31.850]in a live animal this would be the hind end.
[00:01:35.770]Then we have our loin
[00:01:38.090]and from the loin we get New York strip steaks,
[00:01:41.330]we can get the filet mignon or the Tenderloin,
[00:01:44.930]we can also get the sirloin steaks from this hind section.
[00:01:49.330]And if we decide to leave in the vertebrae that we would see
[00:01:53.240]we can get T-boned steaks in porterhouses from the loin.
[00:01:57.980]Then we have the rib
[00:01:59.364]and the rib is really gonna be our money cuts.
[00:02:02.470]This is where a lot of the value from the beef carcass
[00:02:04.704]is coming from, this is where we get our prime rib
[00:02:08.670]as well as ribeye steaks.
[00:02:11.810]Then we have our chuck.
[00:02:13.170]This is the shoulder portion on the live animal.
[00:02:16.760]And again, it's another place that we can get
[00:02:19.200]a lot of our steaks and rumps from.
[00:02:21.690]So these four, the chuck, rib, loin and round
[00:02:25.736]is where the majority of the weight
[00:02:28.717]and the value of that carcass is coming from.
[00:02:32.110]This is where we're gonna get most
[00:02:33.930]of our steaks and our roasts and our high-dollar cuts.
[00:02:38.150]Additionally, we have the brisket.
[00:02:40.150]So those of you who are familiar with barbecue
[00:02:43.340]have probably eaten the brisket before
[00:02:45.373]as well as the plate and the flank.
[00:02:51.520]And when were you evaluating
[00:02:52.596]or looking to find the value in a beef carcass,
[00:02:56.300]there's two main things that we consider,
[00:02:58.646]quality grade and yield grade.
[00:03:01.760]Quality grade answers the question of how good,
[00:03:04.770]how good is that product gonna taste?
[00:03:06.831]Is it gonna be palatable, flavorful, juicy and tender?
[00:03:12.027]Yield grade on the other hand determines how much,
[00:03:16.000]how much meat do we actually have there?
[00:03:18.350]What is gonna be our percent of boneless,
[00:03:21.020]closely-trimmed retail cuts?
[00:03:23.670]And this is specifically looking at the round, loin, rib
[00:03:27.592]and chuck that I pointed out.
[00:03:29.590]So really asking how much product
[00:03:32.570]can we actually get from that carcass?
[00:03:37.190]So starting first with quality grade.
[00:03:40.700]Quality grade, as I said determines the palatability,
[00:03:43.790]how good is it going to taste?
[00:03:45.860]And it is primarily determined by two different factors,
[00:03:49.970]maturity or how old the animal is as well as marbling
[00:03:54.350]and marbling is that intramuscular fat.
[00:03:57.890]So it's the white flecks of fat
[00:03:59.970]that we see within that muscle.
[00:04:03.263]And the primary quality grades that you will see
[00:04:06.319]in the store will be prime, choice and select.
[00:04:10.260]Choice is average or typically what we see form
[00:04:15.160]from young animals but that's gonna be really common.
[00:04:18.890]Prime is gonna be having a lot of that intramuscular fat,
[00:04:22.930]you're gonna expect it to taste really good
[00:04:24.831]and select falls within that common category
[00:04:29.190]that you see as well.
[00:04:30.420]Additionally, you can see standard, commercial,
[00:04:33.922]utility, cutter and canner
[00:04:37.130]and these, the commercial, utility, cutter and canner
[00:04:40.420]specifically typically come from older animals.
[00:04:44.650]So more from call cows compared to the fat steers
[00:04:48.420]that you guys would maybe show at the County Fair.
[00:04:54.173]And so first we need to look at maturity
[00:04:57.740]and when beef animals are brought to the packing plant
[00:05:01.940]or to the local butcher,
[00:05:03.400]they don't go with a birth certificate.
[00:05:05.640]We don't know how old they actually are.
[00:05:08.014]And because of that,
[00:05:09.460]we have to use signs of physiological maturity.
[00:05:13.280]So when you think about this, think first about people,
[00:05:16.440]how do we show our age?
[00:05:18.352]Typically an older person may have some signs of gray hair,
[00:05:22.880]they may have some wrinkles that you're seeing.
[00:05:25.870]Well, it's the same thing with beef animals,
[00:05:28.470]there's signs of their age shown on their body
[00:05:32.810]or on the carcass.
[00:05:34.370]And typically for beef animals,
[00:05:36.540]the main thing that we use to determine their maturity
[00:05:40.370]is dentition or the number of teeth that they have.
[00:05:45.010]So when you were little, you lost your deciduous
[00:05:49.340]or baby teeth.
[00:05:51.450]If a beef animal still has all of their to deciduous
[00:05:56.050]or their baby teeth, they're still considered
[00:05:59.190]under 30 months of age.
[00:06:01.500]They can have up to one pair of permanent incisors
[00:06:05.230]or their permanent teeth in order to still be considered
[00:06:08.320]under 30 months of age.
[00:06:09.837]If they start to have three or more,
[00:06:12.063]they're going to go in the over 30 months of age category
[00:06:16.300]and fall within these older maturity ranges.
[00:06:21.380]Ideally, we want to see the beef animals
[00:06:26.186]be harvested in the nine to 30 months of age.
[00:06:29.110]This helps with quality
[00:06:30.390]and it just can lead to a better eating experience.
[00:06:36.810]And once we know the maturity,
[00:06:38.740]then we can tie in the marbling or that intramuscular fat.
[00:06:43.055]So when we're looking at marbling,
[00:06:46.280]we can give them actually a marbling score.
[00:06:50.600]And so that's done if you look at the ribeye,
[00:06:55.110]we look at the amount of that intramuscular fat
[00:06:58.820]or we look for the white flecks of fat
[00:07:01.210]that are within that muscle.
[00:07:03.620]So this one would get a marbling score
[00:07:06.300]in the slight category.
[00:07:08.720]So we see a few flecks of fat but not very much.
[00:07:12.800]This correlates with a USDA Select,
[00:07:16.860]that's how it would be branded, as a USDA Select
[00:07:19.810]if it came from a young animal.
[00:07:22.810]A small, modest and moderate marbling score
[00:07:28.090]correlate with USDA Choice.
[00:07:30.760]So you can start seeing they're getting more and more
[00:07:33.080]of that intramuscular fat.
[00:07:35.460]Finally, slightly abundant and moderately abundant
[00:07:39.060]correlate with that prime category.
[00:07:41.308]So we can really see the difference
[00:07:43.480]when we look at the moderately abundant versus the slight.
[00:07:47.480]You see a lot more of that intramuscular fat
[00:07:50.200]and you can expect a better eating experience.
[00:07:53.720]Really the best way to think about this
[00:07:56.201]is maybe some of you enjoy baking.
[00:07:59.015]And I know growing up,
[00:08:01.390]I would help my grandma a lot of times in the kitchen,
[00:08:03.790]we would do some baking
[00:08:05.320]and I'd hear more butter is more better.
[00:08:08.140]Butter and fat offer flavor.
[00:08:11.400]And so when you're cooking a steak
[00:08:13.050]that has a lot of that intermuscular fat,
[00:08:16.010]that fat is going to melt,
[00:08:17.760]it's gonna add some awesome flavor
[00:08:20.170]and it's also gonna help with tenderness
[00:08:22.640]by breaking up that muscle.
[00:08:24.480]So we have a lot more of that intramuscular fat.
[00:08:27.420]You expect it to be a much better eating experience.
[00:08:33.590]SO to combine the maturity and the marbling score,
[00:08:38.100]we can use this table.
[00:08:39.670]So across the top is our maturity.
[00:08:42.420]So remember we wanna be in that A grade
[00:08:45.030]which is that nine to 30 months of age.
[00:08:49.120]So if we have an A maturity carcass,
[00:08:53.800]then we go from there and look at the marbling score.
[00:08:56.970]So these are the different scores that we talked about
[00:09:00.100]on the previous slide
[00:09:01.540]based on the amount of intramuscular fat.
[00:09:04.640]So if we have an A maturity carcass
[00:09:07.660]that had a small amount of intramuscular fat,
[00:09:11.890]it would fall within that choice category.
[00:09:16.090]If that carcass was over 30 months of age
[00:09:19.160]and fell within the B maturity range
[00:09:22.540]and still had a small amount of intermuscular fat
[00:09:25.950]it would fall within the standard category.
[00:09:28.320]So we really wanna see it in the A maturity,
[00:09:30.730]that's gonna be most likely to qualify for the prime
[00:09:35.460]which is really good, our choice which is good
[00:09:37.860]and our select, which is pretty good eating categories.
[00:09:44.870]So once we know how good our carcass is gonna be,
[00:09:50.530]we estimated its palatability, its quality grade,
[00:09:53.000]we know how good it's gonna taste,
[00:09:55.069]then we can answer and ask the question of how much,
[00:09:58.450]how much is actually going to be there?
[00:10:00.580]And that's how we determine yield grade.
[00:10:03.910]So yield is the boneless, closely-trimmed retail cuts
[00:10:09.050]from the round, the loin, the rib and the chuck.
[00:10:15.000]So really just for you to picture this,
[00:10:17.290]we start with our whole beef carcass.
[00:10:20.170]From there we have our beef round primal,
[00:10:24.140]that has then been broken down
[00:10:25.950]and had the muscles separated and come apart.
[00:10:30.510]And on this picture you can see that any bone
[00:10:32.870]has been removed, so so far we're at the boneless.
[00:10:37.050]From here, any excess fat is trimmed off
[00:10:40.880]and it is cut into steaks.
[00:10:43.290]So we end up with our inside round steak
[00:10:46.430]and which is led to and leads us to
[00:10:50.320]a boneless, closely-trimmed,
[00:10:52.730]so excess fat is removed, retail cut.
[00:10:55.530]This is what you're actually gonna be able to see
[00:10:58.010]at the grocery store.
[00:11:00.654]And if we're thinking of this first from a live-animal view
[00:11:05.940]the easiest way I think to think about it is again,
[00:11:08.820]compare it to people.
[00:11:10.300]If you go to the gym at all
[00:11:12.120]and you ever see somebody working out,
[00:11:14.320]they look like they're there every day,
[00:11:15.960]they're a bodybuilder, lots and lots of lean muscle,
[00:11:20.040]they're in that yield grade one category.
[00:11:22.200]We're gonna see a lot of muscle, very little fat cover.
[00:11:26.299]Yield grade three on the other hand
[00:11:29.020]is a little bit more of that dad bod,
[00:11:31.340]still has a lot of really good muscle
[00:11:34.250]but starting to get more fat cover
[00:11:36.300]which you can see in that tail head and the brisket.
[00:11:40.600]You just start seeing some more indicators of fat.
[00:11:43.838]Whereas a yield grade five has really let himself go,
[00:11:47.700]very little muscle expression there and a lot of fat.
[00:11:53.360]And so then to look at that actually on a carcass
[00:11:57.810]or on the meat side, like we said, yield grade one
[00:12:00.580]a lot of muscle, very little fat cover.
[00:12:04.310]A yield grade three still is pretty good muscling
[00:12:07.482]but getting more and more of that fat.
[00:12:09.850]And remember if we were gonna put all three of these
[00:12:12.982]in a package together at the grocery store,
[00:12:15.960]we'd want them to look consistent,
[00:12:17.580]we'd want them to have a similar ribeye size
[00:12:20.298]and a similar amount of fat.
[00:12:22.600]So all of this excess fat would have to be trimmed off.
[00:12:26.358]And finally, a yield grade five
[00:12:28.650]which is really pretty light-muscled
[00:12:30.600]and has the most fat compared to the other three.
[00:12:35.220]So yield grade is gonna be measured on a one to five scale
[00:12:38.570]with one being the best, we want it to be a low number.
[00:12:42.680]Whereas five indicates a lot of excess fat
[00:12:46.230]that is gonna have to be trimmed.
[00:12:50.357]To determine yield grade,
[00:12:52.840]there's four factors that we can look at on a carcass.
[00:12:55.920]And no, this is not gonna give us an exact value.
[00:12:58.744]If we get this number,
[00:13:01.090]we know exactly that's how much meat it's going to provide.
[00:13:04.530]This is really just going to be an estimate
[00:13:06.963]just to help us categorize and compare these carcasses.
[00:13:12.310]So to determine yield grade, we look at hot carcass weight,
[00:13:16.320]12th rib backfat, ribeye area
[00:13:19.410]and kidney, pelvic and heart fat.
[00:13:22.293]So first off is hot carcass weight
[00:13:24.920]and that's really just as it sounds like.
[00:13:26.852]After a harvest when we remove the head, the hide,
[00:13:31.520]the viscera or the internal organs,
[00:13:33.800]as well as the blood, we are left with a carcass
[00:13:38.420]and the carcass still contains bone,
[00:13:41.110]so the skeleton is in there.
[00:13:42.570]You can see on this picture
[00:13:43.900]you can see the backbone and the ribs.
[00:13:46.218]So we still have the bone,
[00:13:48.271]we have fat, this white cover over the top is fat
[00:13:53.830]and then we have our muscle.
[00:13:55.620]And so that's where you see some of this red poking through
[00:13:58.798]that is our muscle or our lean.
[00:14:02.330]And that makes up our hot carcass weight.
[00:14:05.400]We can also measure the 12th rib backfat.
[00:14:08.820]So carcasses are going to be ribbed
[00:14:11.644]which means that they're cut between the 12th and 13th rib.
[00:14:16.020]This exposes the ribeye.
[00:14:18.020]So that's what you're seeing in these two pictures,
[00:14:20.230]that carcass has been ribbed between the 12th and 13th rib.
[00:14:24.140]It exposes that muscle, it exposes the back fat
[00:14:27.537]and gives us a little bit of an idea
[00:14:29.770]of what we're actually working with.
[00:14:31.940]This is also where quality grade measurements are taken.
[00:14:35.670]This is the face that we look at
[00:14:37.680]when we are talking about that marbling score.
[00:14:41.440]So to measure a 12th rib backfat,
[00:14:44.410]we use a fat probe and measure the fat
[00:14:48.840]that's a long that ribeye muscle.
[00:14:52.130]We also have ribeye area and so for that, we use this grid
[00:14:55.960]that you can see in the picture.
[00:14:58.270]And it gives us an estimate of actually how big around
[00:15:03.620]that ribeye is.
[00:15:04.970]So on this picture, this first square
[00:15:08.490]is equal to eight inches.
[00:15:11.550]On the top is an additional two inches,
[00:15:15.070]on the bottom is an additional inch.
[00:15:17.540]And from there, we have to count the dots on the grid
[00:15:20.520]and every 10 dots is equal to one square inch.
[00:15:24.070]So this one ends up being a really big ribeye.
[00:15:26.880]I don't know what that one's number was
[00:15:28.590]right off the top of my head,
[00:15:30.210]but you can see it really fills up that grid.
[00:15:34.320]So we know hot carcass weight,
[00:15:36.380]12th rib backfat, and ribeye area.
[00:15:39.170]And then we just need to determine our kidney,
[00:15:41.490]pelvic and heart fat.
[00:15:43.347]And so that's the fat that's left
[00:15:45.674]within that carcass's body cavity.
[00:15:49.260]So during life, this fat protected those internal organs
[00:15:54.580]and typically the kidney, pelvic and heart fat
[00:15:57.620]only ranges from about one and a half to 3%
[00:16:00.360]of the carcass weight,
[00:16:02.220]which really doesn't sound like that much.
[00:16:04.820]However, if we're talking about an 850 pound carcass
[00:16:08.973]that can really add up.
[00:16:10.890]1.5% would be 13 pounds, 2.5% would be 21 pounds
[00:16:16.480]and 3% would be 25 pounds.
[00:16:19.201]And the thing with kidney, pelvic and heart fat
[00:16:21.820]is that it isn't a good edible fat
[00:16:25.150]that we could mix in with say ground beef
[00:16:29.130]or could add into sausages
[00:16:30.613]and ends up being a really gritty, almost chocky fat
[00:16:35.160]and is not edible.
[00:16:36.640]So it will actually go into rendering
[00:16:39.260]to be used to help make other byproducts.
[00:16:41.940]So it will not go into human consumption.
[00:16:44.580]So this weight can really, really add up
[00:16:47.850]if you're not able to sell it for human consumption.
[00:16:53.310]So we want to see a lower kidney, pelvic
[00:16:57.130]and heart fat percentage.
[00:17:00.970]So using these numbers,
[00:17:03.460]there's a formula that we can plug those numbers into
[00:17:07.358]to give us our estimation for a yield grade.
[00:17:10.400]So just a reminder, we want to see a lower
[00:17:13.740]or closer to one for our final yield grade.
[00:17:17.045]It ranges from one to five
[00:17:19.140]and the closer we are to one the better.
[00:17:22.970]So this carcass was 850 pounds,
[00:17:26.580]had about a half of an inch of back fat.
[00:17:29.640]So it was measured right here, a 17.8 inch ribeye area.
[00:17:35.090]So that's really big.
[00:17:36.510]For an 850 pound carcass,
[00:17:38.800]when we are calculating our yield grade, we would expect it
[00:17:43.240]or require it to have a 14 inch ribeye area.
[00:17:46.940]So knowing that it's 17.8 is great.
[00:17:50.250]That means it's gonna have a lot more meat,
[00:17:52.810]a lot more edible product that we will be able to sell.
[00:17:57.095]Additionally, it had a 2.5% kidney, pelvic and heart fat
[00:18:01.687]and a final yield grade of 1.8, so really close to that one.
[00:18:06.750]And I also should add that it doesn't matter
[00:18:09.690]if it's 1.0 or 1.9, it all falls within the one category.
[00:18:17.050]So if it's 1.4 in the industry,
[00:18:21.380]it would be referred to as a yield grade one.
[00:18:23.930]If it's a 2.6 in the industry
[00:18:26.700]it's just referred to as a two, okay?
[00:18:30.280]So even if you see some variation in those decimal points,
[00:18:34.130]as we go through, just remember
[00:18:36.470]it's really that first number, the one, two, three, four
[00:18:40.950]and five that's going to be considered in the industry.
[00:18:45.740]Talking about our quality grade,
[00:18:47.630]it was a maturity and ended up being a low choice.
[00:18:51.440]So would have had a small amount of intramuscular fat.
[00:18:55.840]And this one, you can see some bigger flecks
[00:18:59.120]but there's a kind of a gap down here at the bottom.
[00:19:02.820]It isn't as consistent in its intramuscular fat
[00:19:05.988]as we would've liked to see.
[00:19:09.512]This one had a hot carcass weight of 918 pounds,
[00:19:14.286]three tenths of an inch of back fat.
[00:19:16.600]So this one was really lean, especially if we compare it to
[00:19:19.814]that first one that we saw
[00:19:21.600]and taking into account how big of a carcass weight
[00:19:24.373]that it actually has.
[00:19:26.620]Has a 17.2 inch ribeye area
[00:19:29.630]and had 3% kidney, pelvic and heart fat.
[00:19:32.980]Since this one was so lean
[00:19:35.640]even though it'd had a heavier carcass, it was really lean.
[00:19:40.330]So most of its weight is coming from that muscle.
[00:19:43.400]It still fell within that yield grade one category.
[00:19:47.280]This one we saw had more intramuscular fat
[00:19:51.180]or the flecks of that fat in the marbling,
[00:19:55.480]making it a average-choice quality grade.
[00:20:02.150]Number three was an 880 pound carcass
[00:20:06.090]with 0.35 inches of back fat, a 13.6 inch ribeye area.
[00:20:12.270]So this is the smallest of the ribeye areas
[00:20:15.440]of the three that we have seen so far.
[00:20:18.390]It had a 2.5% kidney, pelvic and heart fat
[00:20:22.420]and ended at a yield grade two.
[00:20:24.720]So it being really lean helped this one.
[00:20:28.110]It didn't have the required or the ribeye area
[00:20:31.360]of the over 14 inches that we would've wanted to see
[00:20:34.160]based on its weight, but it was still really lean
[00:20:37.410]which helped make up for its yield grade.
[00:20:40.007]This one also fell within the average choice category.
[00:20:46.310]And our final carcass was 840 pounds
[00:20:49.800]with seven tenths of back fat.
[00:20:51.930]So this one is getting to be a little fatter
[00:20:54.620]compared to the others that we saw
[00:20:56.392]at a 14.9 inch ribeye area, 2% kph
[00:21:02.276]and had a yield grade three.
[00:21:06.490]So really seeing that yield grade go up some
[00:21:11.160]which I should also say that you'll grade three is average,
[00:21:14.080]that is not a bad yield grade.
[00:21:15.620]All of these that we saw today graded very, very well.
[00:21:20.657]They were high quality animals
[00:21:23.110]and so we expected to see them grade well.
[00:21:26.121]This one also had a high-choice quality grade
[00:21:31.829]making it what we would expect to be the most palatable
[00:21:37.450]or the best tasting
[00:21:39.050]of the four pictures that we saw today, okay?
[00:21:41.880]It had the most intramuscular fat
[00:21:44.510]and you can really see that up here at the top.
[00:21:47.160]There's a lot of those really fine flecks of that marbling
[00:21:51.700]and we can see it really carry throughout as well.
[00:21:57.900]So once we've looked and determined
[00:22:00.740]how good it's gonna taste,
[00:22:02.130]how much meat is there actually there,
[00:22:04.240]we can determine how valuable that carcass actually is.
[00:22:08.365]So the picture that you see on your screen right now
[00:22:12.060]is a report from the USDA
[00:22:15.130]or U.S. Department of Agriculture that comes out every day
[00:22:19.570]and gives pricing or grid pricing for these carcasses.
[00:22:24.520]So this is a way that producers can market their animals
[00:22:29.010]based on their carcass merit.
[00:22:31.660]So if a producer is expecting that
[00:22:34.540]they're gonna have some really great quality animals,
[00:22:38.690]they may be able to capture more value
[00:22:41.600]if they sell them based on what they expect
[00:22:43.810]their carcass to look like
[00:22:45.500]compared to what they look like live.
[00:22:49.520]So to walk through this,
[00:22:52.600]we start with two different base prices,
[00:22:55.320]our choice price so remember quality grade choice
[00:22:59.410]starts at $176 per hundred weight.
[00:23:04.440]So this means that for every 100 pounds that carcass weighs,
[00:23:09.770]it's going to sell for $176.
[00:23:13.430]Another way to look at this
[00:23:15.610]is it's equal to $1 and 76 cents per pound.
[00:23:23.310]Here we have a base price for select carcasses, okay?
[00:23:27.860]So that's gonna be a step lower
[00:23:29.610]in terms of that quality grade,
[00:23:31.510]we wouldn't expect quite as good of an eating experience
[00:23:34.400]from those that graded select.
[00:23:36.930]They start at $159 per a hundred weight
[00:23:41.300]or a $1.59 per pound.
[00:23:44.970]The difference between these two prices
[00:23:47.150]is known as the choice select spread.
[00:23:50.154]And so right now or in this picture,
[00:23:53.200]it's about $16.90 per hundred weight or 16 cents per pound
[00:23:59.808]which that doesn't really sound like that much
[00:24:02.750]if you're thinking, "Oh, 16, 17 cents,
[00:24:05.057]"that's not a big deal."
[00:24:06.605]If it's an 850 pound carcass
[00:24:10.500]that adds up to being about $140 difference
[00:24:14.310]if it graded select versus if it graded choice.
[00:24:18.040]So it ends up being really important
[00:24:20.210]and you can really gain a lot more value
[00:24:22.730]if you know that it's going to be a good grading animal.
[00:24:28.550]So then we move down to our pricing grid, okay?
[00:24:33.453]So here, we're gonna start with our choice-based price.
[00:24:37.100]That's our base value of the $176 per a hundred weight.
[00:24:43.780]Across the top is discounts that can be received
[00:24:48.100]based on the carcass weight.
[00:24:50.880]So if it's 400 to 500 pounds,
[00:24:53.590]so that's a really lightweight carcass,
[00:24:56.050]it can get a $30 discount, so $30 per hundred weight.
[00:25:01.300]If it's five to 600 pounds,
[00:25:03.168]it can get a $16 per hundred weight discount.
[00:25:07.980]Six to 900 pounds is where they wanna see it.
[00:25:11.330]They won't get any discount
[00:25:13.246]if it falls anywhere from 600 pounds to 900 pounds.
[00:25:19.380]900 to a 1000 pounds will get a $4 and 34 cent discount
[00:25:25.000]per a hundred weight and a 1000 pounds and up
[00:25:28.900]will get a $16 per a hundred weight discount, okay?
[00:25:32.560]So that's weight discounts across the top.
[00:25:35.950]On the side is going to be discounts or premiums
[00:25:40.540]based on the quality and the yield grade.
[00:25:43.300]So our base value is a base for a choice
[00:25:47.580]yield grade two and three.
[00:25:50.770]So choice yield grade two and three
[00:25:53.431]is where that $176 starts at.
[00:25:58.615]If that carcass grades prime
[00:26:01.280]and is a yield grade one to three, it can get a $14 premium,
[00:26:05.940]almost $15 per hundred weight premium,
[00:26:08.550]that can really, really add up.
[00:26:10.460]That would be an awesome incentive for a producer to get.
[00:26:16.180]If it falls within certified,
[00:26:18.410]so in order to be certified,
[00:26:20.360]that has to be either average choice or higher
[00:26:24.670]and certified is programs like certified Angus beef.
[00:26:28.630]So if it's black hided,
[00:26:31.220]if it has certain requirements for the ribeye area size,
[00:26:35.450]the carcass weight quality grade.
[00:26:38.370]If it meets all of those specs for programs
[00:26:40.630]such as certified Angus beef or certified Harvard beef,
[00:26:43.737]it can gain a $5 and 90 cent premium per a hundred weight.
[00:26:49.840]If it's a choice yield grade one,
[00:26:52.580]can get $3 and 79 cents premium.
[00:26:56.051]A select yield grade one gets a discount
[00:27:00.170]of the $13 and 44 cents per hundred weight
[00:27:05.890]and a standard can get a discount of $27 and 64 cents.
[00:27:11.760]So a couple more, but that just really gives you an idea
[00:27:15.490]of how important that quality grade and yield grade is
[00:27:19.610]to determining the overall carcass value.
[00:27:24.770]So to look for an example
[00:27:26.073]and to give you a chance to look at this grid,
[00:27:31.310]we first need to combine the weight of the carcass
[00:27:35.800]with what it gets for its quality and its yield grade.
[00:27:39.130]So if we have an 850 pound carcass,
[00:27:42.980]so we're gonna start in this category,
[00:27:45.040]it's between 600 and 900 pounds.
[00:27:47.830]It's low choice and it's yield grade one.
[00:27:52.430]So it's not prime one to three,
[00:27:54.690]it didn't hit average choice
[00:27:56.130]so it didn't get a certified stamp
[00:27:58.764]but it falls within choice yield grade one.
[00:28:03.270]That carcass is gonna be worth $179 and 91 cents
[00:28:08.989]per hundred weight or a $1.79 per pound.
[00:28:15.570]So for an 850 pound carcass, it would be worth $1,529.
[00:28:22.780]So to do that, I did the one point or excuse me,
[00:28:28.290]I did 179.91 times 8.5, because if it was an 800 pound
[00:28:35.400]or 850 pound carcass, it would have 8.5 hundred weights.
[00:28:46.080]So looking at our four examples,
[00:28:48.530]these are just in the order of one to four
[00:28:51.160]that we looked at,
[00:28:52.480]our first one had the hot carcass weight of 850 pounds,
[00:28:56.470]a yield grade one quality grade of low choice
[00:29:00.685]and it got a premium because of its yield grade.
[00:29:04.410]It was a yield grade one ended at $179 and 91 cents
[00:29:10.380]per a hundred weight or $1,536 per carcass.
[00:29:15.970]Our second one got a premium for being certified
[00:29:21.603]because it fell within that average choice category
[00:29:25.251]with a yield grade one
[00:29:27.400]but it also got a discount because of its weight.
[00:29:30.340]It was over 900 pounds.
[00:29:31.953]So between the two, it ended up as a $1.59 premium
[00:29:37.150]because of that certified program
[00:29:40.269]and ended at $177 per a hundred weight
[00:29:45.020]or $1,630 for the carcass.
[00:29:51.510]Number three got the certified premium
[00:29:56.070]because it was average choice
[00:29:56.903]and then that yield grade two category
[00:29:59.750]got a $5 and 90 cent per a hundred weight premium,
[00:30:03.880]ended at $182 for a hundred weight
[00:30:07.460]or at $1,605 for the carcass.
[00:30:12.230]And our final carcass that we looked at
[00:30:14.950]also got the certified premium as it was high choice
[00:30:19.753]and then the yield grade three category
[00:30:23.180]ended also at $182 per a hundred weight
[00:30:26.440]and $1,532 for the entire carcass.
[00:30:31.980]So I do wanna point out that although number two
[00:30:35.960]received a discount because of its weight,
[00:30:39.440]it still was good enough quality and good enough yield
[00:30:44.930]and a high enough weight
[00:30:47.430]that it still ended up being the most
[00:30:49.330]valuable overall carcass.
[00:30:53.940]With that, I wanna thank you
[00:30:55.120]for taking the time today to listen to this presentation.
[00:30:58.170]I hope that it helped make some connections
[00:31:00.000]between market animals and the meat they provide.
[00:31:02.680]If you have any questions about today's presentation,
[00:31:05.374]please feel free to reach out
[00:31:07.270]using the contact information provided on the slide.

The screen size you are trying to search captions on is too small!

You can always jump over to MediaHub and check it out there.

Tags:
Meat
Meat Science
Agriculture
Beef

Comments

0 Comments

Beef Carcass Evaluation and Value

Description

Searchable Transcript

Comments icon comment

Related Channels

Comments