Beef Yield Grading: History, Issues, and Opportunities

Beef grades, rooted in quality determination, have been used for almost 100 years to assist in uniform marketing of cattle, carcasses, and boxed beef. Grade standards were amended in 1965 to assess carcass lean meat yield. One-hundred-sixty-two beef carcasses were used to develop a multiple-linear regression equation for estimating percentage boneless closely trimmed round-loin-rib-chuck (BCTRLRC) using 12^th rib fat depth (FAT), percentage kidney-pelvic-heart fat (KPH), hot carcass weight (HCW) and ribeye area (REA). The calculated yield grade (YG), also a multiple-linear regression equation, was developed as a 1-through-5 index to estimate ranges of BCTRLRC. The YG was developed when small-framed Hereford cattle dominated the market; today the fed beef population is a kaleidoscope of genetic diversity that is medium and large in frame. Cattle feeding technology now includes growth promoting implants, beta-adrenergic agonists, and genomic sorting to maximize growth and composition of gain; HCW increases by 5 to 6 pounds annually and the average carcass now weighs >900 pounds. Since implementation of the YG, consumers have transitioned from accepting retail cuts with ½-inch of trim fat to demanding cuts with no trim fat. This change in market signal dictates the need to accurately estimate carcass lean yield. Camera grading technology, used by approximately 75% of beef processors, continues to use the original equation; research has demonstrated that other variables could be generated to improve predictability of red meat yield. Multiple scientists have reported highly variable and weak to moderate relationships of the 4 YG factors to boneless lean yield. The YG is a poor estimator of red meat yield for beef-type carcasses and is unable to estimate red meat yield of Holstein steers. Researchers from the Canadian government, which is considering adoption of our YG system have concluded the current YG equations require updating. Beef quality grading standards have been amended 12 times, in contrast, the YG has remained static since inception in June 1965. Our YG estimation system was developed from a small population of a cattle type that no longer exists to predict red meat yield of carcasses that are increasingly more variable in genetic type and management. We apply that estimate to carcasses that weigh beyond the inference of which it was designed and we have ignored the opportunity to develop new yield estimates afforded by camera grading. Leadership within the beef community must decide if the status quo is acceptable, or if improvement is warranted.