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Carcass gradings for cattle
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<blockquote data-quote="sim.-ang.king" data-source="post: 1128998" data-attributes="member: 14533"><p>Well there is quality grade, which is the measuring of fat marbling, call it prime, choice, select, cutter, canner... Prime being the best of course.</p><p><img src="http://steakuniversity.org/wp-content/uploads/2013/10/USDA-Grading-System.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Then your yield grade, which is basically the amount of meat you get after you remove hide, bone, guts, and trim fat from the carcass. The lower the number, means you get more of a % of meat from your live weight. Usually the higher the quality grade, the higher the yield grade number, because of more fat.</p></blockquote><p></p>
[QUOTE="sim.-ang.king, post: 1128998, member: 14533"] Well there is quality grade, which is the measuring of fat marbling, call it prime, choice, select, cutter, canner... Prime being the best of course. [img]http://steakuniversity.org/wp-content/uploads/2013/10/USDA-Grading-System.jpg[/img] Then your yield grade, which is basically the amount of meat you get after you remove hide, bone, guts, and trim fat from the carcass. The lower the number, means you get more of a % of meat from your live weight. Usually the higher the quality grade, the higher the yield grade number, because of more fat. [/QUOTE]
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