Also, there are usually slightly larger deposits of fat in the flank, cod or udder, kidney, pelvic and heart regions. The carcass is usually completely covered with external fat, except that muscle is visible in the shank, outside of the flank and plate regions. Usually, there is a moderately thick layer of external fat over the inside of the round, loin, and rib, along with a thick layer of fat over the rump and sirloin. There are usually large deposits of fat in the flank, cod or udder, kidney, pelvic and heart regions. Generally, the carcass is covered with a thick layer of fat on all external surfaces.
Extensive fat is found in the brisket, cod or udder, kidney, pelvic and heart regions.
Step-Wise Procedure for Yield Grading Beef Carcasses 1. Measure the amount of external fat opposite the ribeye. This measurement should be made at a point three-fourths of the way up the length of the ribeye from the split chine bone. The base PYG is 2.00. Adjust for carcass weight deviations from 600 pounds.