In beef, what is a yield grade used to estimate?

A yield grade is specifically used to estimate cutability in beef. Cutability refers to the proportion of meat to fat in the carcass, indicating how efficiently the animal converts feed into marketable meat. Yield grades provide a numerical score that reflects the amount of usable meat that can be obtained from a beef carcass, taking into account factors such as fat thickness and the amount of lean muscle.

In contrast, meat quality is assessed through other grading systems that focus on flavor, tenderness, and juiciness, which are not the primary function of yield grades. Carcass weight, while an important factor in overall beef production, does not measure the cutability directly. Overall health refers to the well-being of the animal prior to slaughter and does not influence the yield grade directly. Therefore, yield grades are tightly connected to an estimation of the cutability of the beef, providing important information for producers and processors regarding the value of the meat.