Lecture 2

1. Carcass Grade

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

3. Non carcass

Edible-Offal

Inedible

4. By 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






5. Carcass Grading

Yield grade

Quality grade

6. Beef Carcass Grade

7. Yield grade
YIELD 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  1-5

8. 12-13 TH RIB FAT

measured at the 12th rib perpendicular to the outside
fat at a point 3/4 the length of the rib eye
(longissimus) muscle

9. % KPH

The amount of kidney, pelvic and heart fat is fat
accumulated in the body cavity of the carcass. The
weight is reported as a percent of the carcass
weight (1-8%)

10. HOT CARCASS WEIGHT

the weight of the carcass after slaughter

11. REA (Rib Eye Area)

Measure of the longissimus dorsi muscle area at
the 12/13 rib interface

12. 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%

13. 
BCTRC: BONELESS CLOSELY TRIMMED RETAIL CUT
ROUND, LOIN, RIB, CHUCK

15. Quality Grade

Quality grades indicate the factors related to the sensory
characteristics of tenderness, flavor, color, texture and
juiciness. The quality grade is intended to reflect the
cooked product's overall acceptability

USDA quality grade  prime, choice, good, standard,
commercial, utility, cutter, canner

Determined by :
 Maturity
 Marbling

16. Quality Grade

Maturity
Maturity group
Age
A
9 to 30 months
B
30 to 42 months
C
42 to 72 months
D
72 to 96 months
E
more than 96 months

17. Quality 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)

18. Quality Grade

Marbling

Marbling is fat within the muscle
(intramuscular fat) and is evaluated in the rib
eye between the 12th and 13th ribs.

Beef cuts with high levels of marbling are more
likely to be tender, juicy and flavorful than the
cuts with very low levels of marbling

19. 10 USDA degree of marbling
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
ABUNDANT
MODERATELY ABUNDANT
SLIGHTLY ABUNDANT
MODERATE
MODEST
SMALL
SLIGHT
TRACE
PRATICALLY DEVOID
DEVOID

24. Lamb Carcass Grade

25. 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)

26. Yield Grade

Yield grade  1-5
Yield
Grade
Fat thickness
(inch)
% Carcass as BCTRC
(leg, loin, rack,
shoulder)
1
0.15 and less
47.4 or greater
2
3
4
5
0.16 to 0.25
0.26 to 0.35
0.36 to 0.45
> 0.46
45.6 to 47.3
43.8 to 45.5
42.0 to 43.7
41.9 or less

28. Leg Score

Leg scores are normally coded, such as :
15 = Prime +
12 = Choice +
9 = Good +
14 = Average Prime 11 = Average Choice 8 = Average Good
13 = Prime 10 = Choice 7 = Good -

29. Example of yield grade 1

30. Example of yield grade 5

32. Qualtity Grade




Prime
Choice
Good
Utility

33. Qualtity Grade

1.
Determined by :
Maturity
2. Flank fat streaking
3. Conformation

34. Maturity
Lamb  2-12 months
Yearling mutton  12-24 months
Mutton  over 24 months

35. Maturity

Maturity class determination
– Joint
• Break - Young
• Spool – Old
– Ribs
• Red, round – Young
• Opaque, flat - Old

37. Flank fat streaking

1.
2.
3.
4.
5.
6.
7.
8.
9.
Flank fat is a visible deposit within and upon the
surfaces of the primary and secondary flank
muscles
ABUNDANT
MODERATELY ABUNDANT
SLIGHTLY ABUNDANT
MODERATE
MODEST
SMALL
SLIGHT
TRACE
PRATICALLY DEVOID

38. Conformation
Conformation Designations
–Prime, Prime-, Choice, Choice- and Good


40. Pork Carcass Grade

41. Yield Grade
GRADE
% YIELD OF FOUR LEAN CUTS
(ham, loin, blade shoulder, picnic shoulder)




U.S. NO. 1
U.S. NO. 2
U.S. NO. 3
U.S. NO. 4
> 53.0
50.0 – 52.9
47.0 – 49.0
< 47.0

44. Quality Grade



Carcass length
Fat thickness (last rib)
Degree of muscling

46. Muscle Scores
3
2+
2
2-
1

47. Quality Grade

U.S.1 CARCASS LENGTH
AVERAGE BACKFAT THICKNESS
DEGREE OF MUSCLING
30.4 INCHES
1.3 INCHES
THICK

U.S.2 CARCASS LENGTH
AVERAGE BACKFAT THICKNESS
DEGREE OF MUSCLING
THICK
30.0 INCHES
1.6 INCHES
MODERATELY

U.S.3 CARCASS LENGTH
AVERAGE BACKFAT THICKNESS
DEGREE OF MUSCLING
29.5 INCHES
1.9 INCHES
SLIGHTLY THIN

U.S.4 CARCASS LENGTH
AVERAGE BACKFAT THICKNESS
DEGREE OF MUSCLING
28.5 INCHES
2.2 INCHES
THIN

UTILITY

48. Carcass #1
Avg. Backfat : 0.85
LEA : 7.6
Muscle Score : 3

49. Carcass #2
Avg. Backfat : 0.8
LEA : 5.4
Muscle Score : 2+

50. Carcass #3
Avg. Backfat : 0.9
LEA : 4.5
Muscle Score : 2

51. Carcass #4
Avg. Backfat : 1.82
LEA : 4.9
Muscle Score : 2-

52. 

Seam fat = intermuscular fat
Marbling = intramuscular fat