When a carcass qualifies for Canada Prime or any of the Canada A grades a prediction of lean yield is also made. Lean yield is not dressing percentage.

Yield Grade

Estimated Yield (%)

Canada 1 (Y1)

59 or more

Canada 2 (Y2)

54 to 58

Canada 3 (Y3)

53 or less

The yield reported by the grader is an estimation of the percentage of the carcass that is red meat. The method the grader uses to estimate lean yield was developed by the Lacombe Research Station and implemented in April 1992.  The ruler was revised in 2001 to accommodate changes to the regulations for a reduction in minimum backfat thickness.

 

The Yield Equation

Lean % = 63.65 + 1.05 (muscle score) - 0.76 (grade fat)

The Yield Ruler*

To determine whether the Yield Grade is 1, 2, or 3 the ruler is applied to the surface that is exposed when the carcass is ribbed between the 12^th and 13^th rib.

1. Length

• Maximum length

2. Width

• Maximum width
• Generally perpendicular to the longitudinal axis
• Within the second and third quarter of the rib-eye

3. Fat Class

• Minimum point of thickness
• Perpendicular to the outside surface
• Within the fourth quarter of the rib-eye