yield grade造句

• Hot carcass weight is used to determine yield grade.
• The following equation is used to determine yield grade:
• Yield Grade 1 denotes the highest yielding carcass and Yield Grade 5, the lowest.
• Yield Grade 1 denotes the highest yielding carcass and Yield Grade 5, the lowest.
• The USDA Yield Grades are rated numerically and are 1, 2, 3, 4, and 5.
• They reach slaughter weights at 12 to 15 months and produce lean, yield grade 1 and 2 carcasses that require little or no fat trimming.
• ""'Beef yield grades " "'- In beef, yield grades estimate the amount of boneless, closely trimmed retail cuts from the high-value parts of the carcass the round, loin, rib, and chuck.
• ""'Beef yield grades " "'- In beef, yield grades estimate the amount of boneless, closely trimmed retail cuts from the high-value parts of the carcass the round, loin, rib, and chuck.
• Contest areas include class placing ( four similar cuts or carcasses of meat evaluated on muscle, fat and bone ), identification ( correctly identifying the type of cut and where it came from on the animal ) and carcass grading ( determining the quality and yield grading of a beef carcass ).