Yield grade is a measurement that allows people who buy beef to know how much a cow is worth. Some of the factors that determine yield grade are adjusted fat thickness, kidney, pelvic and heart fat percentage, hot carcass weight and rib-eye area. Industry insiders use specialized tools and methods to determine these numbers. Once you have these numbers, you can calculate the yield grade.
Multiply the adjusted fat thickness (in inches) by 2.5. Then add 2.5 to this number.
Multiply the kidney, pelvic and heart fat percentage by 0.2.
Multiply the hot carcass weight (in pounds) by .0038.
Multiply the rib-eye area (in square inches) by 0.32.
Add the answers you received for steps 1, 2 and 3.
Subtract the answer you received for Step 4 from the answer you received from Step 5. The answer is the yield grade.