ICEV Animal Science Certification Practice Exam

Yield grade estimates the amount of usable lean meat a carcass will yield after trimming, so it’s driven by factors that reflect lean versus fat and overall muscle mass. The main inputs are fat thickness, ribeye area, hot carcass weight, and the percentage of KPH fat, because these measures directly relate to how much trim and lean tissue are present.

Maturity, which reflects the animal’s age and physiological development, affects tenderness and color and is used for quality grade, not yield. Marbling influences quality grade as well, not the yield of lean meat. Muscle score isn’t part of the standard yield grade calculation, which centers on the four factors above. Therefore, maturity is not a determining factor for yield grade.