Steer of Merit Standards

HCW Dressing % Back Fat Ribeye Area Yield Grade Dark Cutter Quality Grade Cutability 
650-950 lbs 55-68% .2-.6 inches 11.5-17.5 sq inches  ≤2.99 No Choice- or better ≥ 51%

After evaluation, carcasses are ranked by sorting the data in three steps:
1. Steer of Merit (Yes or No)
2. Price per hundred-weight (highest to lowest)
3. Cutability (highest to lowest)

 

Carcass Grading Standards

Requirement Results as Definition
HCW Pounds Hot Carcass Weight is how much the carcass weighed after harvest
Dressing % % HCW divided by the live weight, reported as a %. DP= (HCW ÷ LW) x 100%
Backfat Inches External fat thickness measured at the 12th rib, ¾ of the length of the ribeye from the spine
KPH fat % Estimate of the amount of kidney, pelvic and heart fat as a percentage of carcass weight
REA Square Inches Ribeye Area measurement of the muscle in the area of the 12th rib
REA/CWT   Ribeye Area divided by the hot carcass weight, expressed as hundred-weight. REA/CWT= REA÷ (HCW ÷ 100)
YG   Yield Grade shows the balance between muscle and fat. YG = 2.5 + (2.5 × backfat) + (0.2 × KPH fat) + (0.0038 × HCW) – (0.32 × REA)
Maturity   classification of the age of the carcass; ranges from “A” (youngest) to “E” (oldest). 4-H and FFA carcasses shouldn’t be older than “A”
Dark Cutter  Yes or No Beef exhibits a dark, purplish red to almost black lean color compared to a normal cherry red. This results from stress prior to slaughter and is a result of high muscle pH
Marbling Score  100-999 Numerical value representing the amount of intramuscular fat in the ribeye
Quality Grade Standard- to Prime+ Based on maturity and marbling; reflects flavor and tenderness of the beef.
Cutability   Equation similar to yield grade that estimates boneless, closely-trimmed retail cuts from a beef carcass. Cutability = 51.34 – (5.78 × BF) – (0.462 × KPH) – (0.0093 × HCW) + (0.74 × REA)

 

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