Increases in fat deposits on the inside of the carcass around the kidney and in the pelvic and heart areas decrease the yield of retail cuts. Carcass weight is the least important yield grade factor. When used with the other three factors, an increase in weight indicates a decrease in the yield of retail cuts. It takes a change of about 250 pounds in carcass weight to make a full yield grade change. Prime, Choice, Good, Standard, Utility, Cull Pork Carcasses.
Acceptability is based on firmness, marbling and color.
Indirect indicators are firmness of fat and lean, feathering between the ribs, and color. The degree of external fatness is not considered in evaluating the quality of the lean. Variations in yield of the four lean cuts are associated with variations in fatness and muscling. Grades for ovine carcasses are based on palatability indicating characteristics of the lean, conformation, and the estimated percentage of closely trimmed, boneless, major retail cuts to be derived from the carcass. The relevant retail cuts are from the leg, loin, hotel rack, and shoulder.