Beef Carcass Evaluation and Value

Brianna Buseman Author

11/20/2020 Added

838 Plays

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

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[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.

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Meat
Meat Science
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Beef

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Beef Carcass Evaluation and Value

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