IGNOU BPVI 23 2026 - Explain the criteria used to determine the cutability grades

Question

Explain the criteria used to determine the cutability grades of carcasses.

26 Apr 2026

Answer :

Word Count : 305

Cutability grade of carcasses refers to the expected yield of boneless, closely trimmed retail cuts from valuable wholesale portions such as round, loin, rib and chuck. It is mainly used to estimate the proportion of saleable lean meat and to classify carcasses according to their meat yield. The criteria used to determine cutability grades are based on measurable carcass characteristics. The first important criterion is external fat thickness. Fat covering over the carcass, especially measured over

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