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## Monday, February 19, 2018

Here's a little different twist on Farmer Math this month that goes with the report where Flat Aggie followed a meat grader in Colorado.
Flat Aggie thought you guys might like to try out yield grading too! Here’s a couple problems if you want to try it out!
1.       Predict the yield grade. (This is given to you).
2.       Measure the ribeye. (Flat Aggie measured a couple for you).
3.       Based on the carcass weight, find out what size of ribeye is needed. (This is given to you).
4.       Find the difference between the ribeye size you measured, and the ribeye size that is needed. Multiply the difference by 0.3
5.       Determine the amount of kidney, pelvic heart fat. (We’ll give you this too)!
6.       A little addition and subtraction and some multiplication is all that’s left to do!

EXAMPLE:
Measured Ribeye: 13.5”
Required Ribeye: 12.5”
Difference: 13.5 – 12.5 = 1.0                 1.0 x 0.3 = 0.3
KPH:  -0.4

Measured Ribeye: 14.4
Required Ribeye: 13.8
Difference: _________________________________________________________________
KPH: -0.4

Measured Ribeye: 15.0
Required Ribeye: 15.0
Difference: __________________________________________________________________
KPH: -0.0

Measured Ribeye: 17.2
Required Ribeye: 16.3
Difference: _____________________________________________________________________
KPH: - 0.4

Measured Ribeye: 13.5
Required Ribeye: 12.5
Difference: ____________________________________________________________________
KPH: -0.3

1.       14.4 – 13.8 = 0.6                       0.6 x 0.3 = 0.18  (Rounds up to 0.2)
Final Yield Grade: 3.6 – 0.2 – 0.4 = 3.0

2.       15.0 – 15.0 = 0.0                      0.0 x 0.3 = 0.00
Final Yield Grade: 2.8 – 0.0 – 0.0 = 2.8

3.       17.2 – 16.3 = 0.9                      0.9 x 0.3 = 0.27 (Rounds up to 0.3)
Final Yield Grade: 4.3 – 0.3 – 0.4 = 3.6

4.       13.5 – 12.5 = 1.0                      1.0 x 0.3 = 0.3
Final Yield Grade: 4.0 – 0.3 – 0.3 = 3.4