carcass grade

Carcass GradeCarcass Grade

KARKASKARKAS: adalah bagian ternak setelah : adalah bagian ternak setelah dipotong, dikurangi bagian kepala , kulit, dipotong, dikurangi bagian kepala , kulit, darah, keempat kaki bagian bawah mulai darah, keempat kaki bagian bawah mulai dari metacarpus dan metatarsus, isi rongga dari metacarpus dan metatarsus, isi rongga dada, isi ronggadada, isi rongga perut perut dan lemak ambing dan lemak ambing kecuali ginjal dan lemak sekitarnyakecuali ginjal dan lemak sekitarnya

Non carcassNon carcass Edible-OffalEdible-Offal

InedibleInedible

By product non carcassBy product non carcass KULIT: BAHAN DASAR OBAT SALAP, BAHAN PENGIKAT PLESTER,

GELATIN KULIT, FILM, LEM PEREKAT, BAHAN, BAJU, MATRAS, INTRUMEN MUSIK

LEMAK: INDUSTRI MINYAK, PELUMAS, TALLOW/PAKAN TERNAK, SABUN,PENYAMAKAN, LIPSTICK, CREAM MUKA/TANGAN, PASTA GIGI,BUTTER CREAM.

TANDUK: UKIRAN, HIASAN, KANCING KUKU: BAHAN PEREKAT, KERAJINAN TULANG: KUNCI PIANO, PAKAN TERNAK, PUPUK, BAHAN PEREKAT, HIASAN, ARANG TULANG, TULANG PEDANG/BRISKET/TL RAWAN UNTUK BEDAH PLASTIK DARAH: TEPUNG, BAHAN LEM CAIRAN TUBA: MEDIA VIRULOGIS KEL. HIPOFISA: HORMON-HORMON

Carcass GradingCarcass Grading Yield gradeYield grade

Quality gradeQuality grade

Beef Carcass GradeBeef Carcass Grade

Yield gradeYield gradeYIELD GRADE = 2.50 + 2.50 (INCHES OF FAT AT 12-13 TH RIB

+ 0.20 (% KPH) + 0.0038 (LBS HOT CARCASS WEIGHT) - 0.32 (SQUARE INCHES OF REA) Score Score 1-5 1-5

12-13 TH RIB FAT12-13 TH RIB FAT measured at the 12th rib perpendicular to the outside measured at the 12th rib perpendicular to the outside

fat at a point 3/4 the length of the rib eye fat at a point 3/4 the length of the rib eye (longissimus) muscle(longissimus) muscle

% KPH% KPH The amount of kidney, pelvic and heart fat is fat The amount of kidney, pelvic and heart fat is fat

accumulated in the body cavity of the carcass. The accumulated in the body cavity of the carcass. The weight is reported as a percent of the carcass weight is reported as a percent of the carcass

weightweight (1-8% (1-8%))

HOT CARCASS WEIGHTHOT CARCASS WEIGHT

the weight of the carcass after slaughterthe weight of the carcass after slaughter

REA (Rib Eye Area)REA (Rib Eye Area) Measure of the longissimus dorsi muscle area at Measure of the longissimus dorsi muscle area at

the 12/13 rib interfacethe 12/13 rib interface

USDA YG and expected yield of boneless, closely trimmed retail cuts from the rib, loin, chuck and round

USDA Yield Grade Expected Yield

1 52.3% or more

2 50-52.3%

3 47.8-50.0%

4 45.4-47.7%

5 Less than 45.5%

BCTRC: BONELESS CLOSELY TRIMMED RETAIL CUT

ROUND, LOIN, RIB, CHUCK

Quality GradeQuality Grade Quality grades indicate the factors related to the sensory Quality grades indicate the factors related to the sensory

characteristics of tenderness, flavor, color, texture and characteristics of tenderness, flavor, color, texture and juiciness. The quality grade is intended to reflect the juiciness. The quality grade is intended to reflect the cooked product's overall acceptability cooked product's overall acceptability

USDA quality grade prime, choice, good, standard, commercial, utility, cutter, canner

Determined by :Determined by : MaturityMaturity MarblingMarbling

Quality GradeQuality Grade MaturityMaturity

Maturity group AgeA 9 to 30 months

B 30 to 42 months

C 42 to 72 months

D 72 to 96 months

E more than 96 months

Quality GradeQuality Grade Prime, Choice, Select and Standard

Are the grades for young cattle Under 42 months of age (A and B maturity)

Commercial, Utility, Cutter and Canner Are the grades for aged cattle (C, D, & E)

Quality GradeQuality Grade MarblingMarbling

Marbling is fat within the muscle Marbling is fat within the muscle (intramuscular fat) and is evaluated in the rib (intramuscular fat) and is evaluated in the rib eye between the 12th and 13th ribs.eye between the 12th and 13th ribs.

Beef cuts with high levels of marbling are more Beef cuts with high levels of marbling are more likely to be tender, juicy and flavorful than the likely to be tender, juicy and flavorful than the cuts with very low levels of marblingcuts with very low levels of marbling

10 USDA degree of marbling10 USDA degree of marbling

1. ABUNDANT2. MODERATELY ABUNDANT3. SLIGHTLY ABUNDANT4. MODERATE5. MODEST6. SMALL7. SLIGHT8. TRACE9. PRATICALLY DEVOID10. DEVOID

Lamb Carcass GradeLamb Carcass Grade

Yield GradeYield Grade YIELD GRADE:YIELD GRADE:1,6 + 6,6 X KETEBALAN LEMAK

+ 0,25 X % LEMAK GINJAL DAN PELVIC

- 0,05 X SKOR KOMFORMASI PAHA ( 1 – 15)

Yield GradeYield Grade Yield grade Yield grade 1-5 1-5

Yield Grade

Fat thickness

(inch)

% Carcass as BCTRC

(leg, loin, rack, shoulder)

1 0.15 and less 47.4 or greater

2 0.16 to 0.25 45.6 to 47.3

3 0.26 to 0.35 43.8 to 45.5

4 0.36 to 0.45 42.0 to 43.7

5 > 0.46 41.9 or less

Leg ScoreLeg Score Leg scores are normally coded, such as :Leg scores are normally coded, such as :15 = Prime + 15 = Prime + 12 = Choice + 12 = Choice + 9 = Good +9 = Good +

14 = Average Prime 14 = Average Prime 11 = Average Choice 8 = Average Good11 = Average Choice 8 = Average Good

13 = Prime - 13 = Prime - 10 = Choice - 10 = Choice - 7 = Good -7 = Good -

Example of yield grade 1Example of yield grade 1

Example of yield grade 5Example of yield grade 5

Qualtity GradeQualtity Grade PrimePrime ChoiceChoice GoodGood UtilityUtility

Qualtity GradeQualtity Grade Determined by :Determined by :

1.1. MaturityMaturity

2. Flank fat streaking2. Flank fat streaking

3. Conformation3. Conformation

MaturityMaturity

Lamb Lamb 2-12 months 2-12 months

Yearling mutton Yearling mutton 12-24 months 12-24 months

Mutton Mutton over 24 months over 24 months

MaturityMaturity Maturity class determinationMaturity class determination

– Joint• Break - Young• Spool – Old

– Ribs• Red, round – Young• Opaque, flat - Old

Flank fat streakingFlank fat streaking Flank fat is a visible deposit within and upon the Flank fat is a visible deposit within and upon the

surfaces of the primary and secondary flank surfaces of the primary and secondary flank musclesmuscles

1. ABUNDANT2. MODERATELY ABUNDANT3. SLIGHTLY ABUNDANT4. MODERATE5. MODEST6. SMALL7. SLIGHT8. TRACE9. PRATICALLY DEVOID

ConformationConformation Conformation Designations

–Prime, Prime-, Choice, Choice- and Good

Pork Carcass GradePork Carcass Grade

Yield GradeYield Grade

GRADE % YIELD OF FOUR LEAN CUTS

(ham, loin, blade shoulder, picnic shoulder)

U.S. NO. 1 > 53.0 U.S. NO. 2 50.0 – 52.9 U.S. NO. 3 47.0 – 49.0 U.S. NO. 4 < 47.0

Quality GradeQuality Grade

Carcass lengthCarcass length Fat thickness (last rib)Fat thickness (last rib) Degree of musclingDegree of muscling

Muscle ScoresMuscle Scores

3 2+ 2 2- 1

Quality GradeQuality Grade U.S.1 CARCASS LENGTH 30.4 INCHES AVERAGE BACKFAT THICKNESS 1.3 INCHES DEGREE OF MUSCLING THICK

U.S.2 CARCASS LENGTH 30.0 INCHES AVERAGE BACKFAT THICKNESS 1.6 INCHES DEGREE OF MUSCLING MODERATELY THICK

U.S.3 CARCASS LENGTH 29.5 INCHES AVERAGE BACKFAT THICKNESS 1.9 INCHES DEGREE OF MUSCLING SLIGHTLY THIN

U.S.4 CARCASS LENGTH 28.5 INCHES AVERAGE BACKFAT THICKNESS 2.2 INCHES DEGREE OF MUSCLING THIN

UTILITY

Carcass #1Carcass #1

Avg. Backfat : 0.85LEA : 7.6

Muscle Score : 3

Carcass #2Carcass #2

Avg. Backfat : 0.8LEA : 5.4

Muscle Score : 2+

Carcass #3Carcass #3

Avg. Backfat : 0.9LEA : 4.5

Muscle Score : 2

Carcass #4Carcass #4

Avg. Backfat : 1.82LEA : 4.9

Muscle Score : 2-

Seam fat = intermuscular fatSeam fat = intermuscular fat Marbling = intramuscular fatMarbling = intramuscular fat