Minimum Standards: 

Carcass Weight Quality Grade Fat Thickness Yield Grade Ribeye Final Index

Not less than 45 lbs

Not more than 85 lbs

 Not less than Ch- Not less than .1 inch Not over 2.99 Meet minimum requirements based on hot carcass weight
(see table below for minimum requirements)		 Not less than 50 points 

 

 

 Ribeye Minimum Requirements

Hot Carcass Weight Minimum Ribeye Area
45 2.2
46-50 2.3
51-55 2.4
56-60 2.5
61-65 2.6
66-70 2.7
71-75 2.8
76-80 2.9
81-85 3.0
86-90 3.1
91+ 3.2

 

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