Video Beef Yield Procedures Announced

February 9, 2001

USDA's Agricultural Marketing Service has issued procedures for approving video imaging instruments for use in determining USDA beef yield grades. USDA yield grades identify the "quantity" or "cutability" differences among carcasses. Yield grades (YG) are 1, 2, 3, 4 and 5, and are a numerical representation of the expected percentage of closely trimmed, boneless retail cuts from the round, loin, rib and chuck. This percentage of retail cuts is the carcass cutability. YG1 is the leanest and produces the highest cutability and YG5 is the fattest and produces the lowest cutability.

The use of video imaging instruments to measure ribeye muscle size--a major factor in determining the yield grade--should allow for increased precision in the determination of yield grades and provide industry a tool to more accurately measure the value of beef carcasses.

AMS in conjunction with an industry working group consisting of representatives of the beef production and packing industries, academia, and an instrument manufacturer developed procedures for approval and use of the instruments. The procedures are available on the AMS website at: http://www.ams.usda.gov/lsg/ls-st.htm.

A copy may be obtained by contacting Herbert C. Abraham, Chief, Standardization Branch, AMS Livestock and Seed Program, USDA Stop 0254, 1400 Independence Ave. SW, Washington, D.C. 20090-0254; telephone (202) 720-4486. They are also available on the AMS website at www.ams.usda.gov/lsg/ls-st.htm. Comments may be submitted to the above address, by fax (202) 720-1112, or e-mail at herbert.abraham@usda.gov.