Yield Grading

In addition to quality grading, beef and lamb are graded according to how much usable meat in proportion to fat they have. This is called yield grading. The meatiest grade is Yield Grade 1. Poorest yield (much exterior fat) is Yield Grade 5.

• Pork is yield-graded from 1 to 4, but most pork is sold already cut and trimmed.
• Veal, which has little fat, is not yield-graded.