 Performed by same USDA grader who determines quality grade  Identify differences in carcass cutability  Cutability: the amount of saleable meat obtained from the carcass as boneless, trimmed retail cuts  USDA Yield Grades and Quality Grades are rolled onto the beef carcass at the same time  Useful at purchasing level  Lower yield grade number translates to:  Smaller cutting loss  Less seam fat within individual cuts  Higher cooking yield A Word About Yield Grading BEEF GRADING: Yield Grade 1 greatest amount of saleable meat Yield Grade 5 least amount of saleable meat