Dark cutting carcasses that normally would qualify for the Prime, Choice or Select grades may be reduced as much as a full quality grade. In review, USDA quality grades are a subjective measure of the meat palatability traits of flavor, juiciness and tenderness. Other factors such as genetics, processing methods, types of retail cut, and, especially, cooking methods, also influence meat palatability. This measurement may be adjusted by the grader to reflect unusual fat distribution in the carcass. Special attention is given to fat deposition in the cod or udder, rump, inside round, flank, lower rib, plate and brisket areas.
External fat is the most important yield grade factor.
As external fat increases, the percentage of retail cuts decreases. As the percentage of KPH fat increases, the percentage of retail cuts decreases. Percentage KPH fat normally ranges from 1.0 to 4.0 percent. Rib Eye Area. Hot Carcass Weight.