The United States Department of Agriculture (USDA) yield grades for beef are a measure of how much excess fat (and therefore waste) there is on the beef carcass.
Parameters:
(1) relative amount of gross fat
(2) percent CTBRC = closely trimmed boneless retail cut
Yield Grade
Amount of Gross Fat
Percent CTBRC
1
minimal fat
> 52.3%
2
below average fat
50 to 52.3%
3
average
47.7 to 50%
4
above average fat
45.4 to 47.7%
5
excessive fat
< 45.4%
where:
• The intervals between the percent CTBRC is 2.3%.
• Closely trimmed boneless retail cuts include round, loin and chuck.
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