The presence of this fat means a more tender and juicy cut of beef that should cook well in all conditions. To distinguish between A, AA, AAA, and Prime graded carcasses, the grader evaluates the level of marbling. A consultation mechanism is in place which permits input from all sectors of the industry with regard to concerns about the inspection and grading systems. In conclusion, the Canada Prime grade is virtually identical to the U.S.D.A. The lowest of the four high-quality grades, A-grade beef only consists of 3% of graded beef in Canada. The Canadian Beef Grading Agency (CBGA) is an industry-run organization that ensures impartial assessment of value for Canadian beef, bison and veal carcasses for … Approximately 89% of the 3.1 million Federally-inspected beef carcasses processed in Canada were graded in 2009, although the grading system itself is voluntary. This focus on service excellence strives to have the Canadian grade standards obtain a respected position worldwide. Prime to Choice, Choice to Select, or Select to Standard). The American grading system uses 5 yield classifications (Y 1-5). Canada AAA is generally the premium grade followed by Canada AA and Canada A. Grading is not mandatory. The CANADA D2 grade is given to mature carcasses that exhibit weaker muscling and have poorer external fat characteristics such as yellow fat. USDA Beef Grades . Canadian Rocky Mountain Beef (CRMB) is the premiere supplier of the highest quality Canadian grain-fed beef. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. Carcasses showing more advanced ossification are considered to be mature and must be graded in one of the Canada D grades or as Canada E in the case of a bull. The ribeye muscle must have a bright red colour and be firm in texture. The Canada B3 grade is given to youthful carcasses that have deficient muscling. There are eight grades of beef: prime, choice, select, standard, commercial, utility, cutter and canner. Interestingly, only the first three are commonly sold at the butcher’s shop. In 2017, ‘B’ grades represented 1.9% of all graded beef from fed slaughter cattle in Canada. The Canadian grading system uses three yield classifications (Canada 1-3). The American system will allow carcasses from animals up to 42 months of age (B age category) to stay in their Prime, Choice, and Standard grades, if the carcasses show higher levels of marbling. This differs from the United States where quality and yield grading are decoupled, and consequently there is no guarantee that both quality and yield assessments will be made of individual carcasses. Marbling (intramuscular fat) is the intermingling or dispersion of fat within the lean. There are three possible yield classifications in the Canadian system: Carcasses exhibiting high quality characteristics and are estimated to contain 59% or more lean meat are designated yield classification Canada 1; Carcasses exhibiting the same high quality characteristics and are estimated to contain between 54% and 58% lean meat are designated yield classification Canada 2, and; Carcasses with high quality characteristics and are estimated to contain 53% or less lean meat are designated yield classification Canada 3. To establish the degree of similarity in assignment of beef quality grades in the USA and Canada, two studies were conducted in 1994 on over 4,600 carcasses in the two countries. Major changes were introduced to the system in 1992, 1996 and 2001 to more accurately assess beef carcass quality and yield. Canada has moved its beef grades into step with the United States by eliminating muscling ratings and cutting the back fat measurement to two millimetres from four. The Canadian Beef Grading Agency announced that the three yield grades of the Canadian beef grading standards will be replaced in January 2019 with five yield grades. Prime beef is high priced and found in high-end meat shops and fine restaurants. The Canada B1 graded carcass has the same criteria as an A/AA/AAA/Prime graded carcass, except that it has less than traces of marbling and/or it has less than 2 millimetres of external fat over the ribeye. The four Canada D grades are essentially cow grades (from mature carcasses) and represented 10% of the total graded carcasses. Yet like Prime, the AAA grade is a very high-quality category that will provide a juicy, tender cut of beef that is resilient in a variety of cooking methods. Marginal note: Prepackaged cut of beef 326 A grade name that is applied to a prepackaged primal cut or sub-primal cut of a beef carcass must correspond to the grade of the beef carcass from which it is cut.. ‘B’ Grades The 'B' grades are for youthful carcasses that fail to meet one or more of the quality requirements of the 'A' grades. The Beef Cattle Research Council (BCRC) is Canada's industry-led funding agency for beef, cattle and forage research. More than 85% of beef raised in Canada falls under the high-quality classifications ranging from A to Prime. The chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly. Canada’s commitment to quality is of paramount importance. The USDA began developing grades for beef carcasses in 1916. Many find beef to be one of the richest tasting proteins. These criteria are identical for all four grades. Other than the market segmentation function, grading is also performed for payment purposes to cattle producers. Photo: Canada Beef Inc. *[UPDATED: Jan. 15, 2018] Canadian beef yield grade standards were updated in the new year to match those south of the 49th parallel. High Choice to Low Choice). The CANADA D4 grade is given to mature carcasses with more than 15 millimetres of external fat over the ribeye. It is important to note that since grading is voluntary, almost half of cow and bull carcasses tend not to be graded. The Canadian grading system will automatically remove all carcasses with poor muscling from the four high quality grades (A/AA/AAA/Prime) to the B3 grade. There is a minimum external fat thickness of 2 millimetres required at the ribeye measurement site, and the external fat must be firm and white, or no more than slightly tinged with reddish or amber colour. One danger in moving into a boxed beef program is the potential loss of grade identity for a particular carcass. Bison traditionally live longer than beef, and their bones and joints harden (ossify) more slowly. The key benefit to this program is that the buyer can be confident that the product within the box bears the grade for the carcass from which it was derived. Marbling plays a big role in quality grades. Muscling must range from good with some deficiencies, to excellent. The Canadian beef grading system began in 1929. Grade Names - Quality Grades. What happens to the hide and by-products value? Canadian Beef Merchandising Guide (PDF) ARGENTINA. The four Canada B grades are for youthful carcasses (less than 30 months of age) which do not meet the minimum quality requirements of the Canada A/AA/AAA/Prime grades. The level of marbling in Canada AAA includes the marbling levels in the American Choice grade. Canada uses identical cut names (and numbering) as the U.S, with the exception of the "round" which is called the "hip". The brand is owned by the American Angus Association and its 35,000 rancher members. The Canadian grading system will automatically remove all carcasses with yellow fat from the four high quality grades (A/AA/AAA/Prime) to the B2 grade. The Canadian beef grading system fulfils the primary purpose of dividing the population of cattle carcasses into uniform groups to facilitate marketing. Although the level of marbling in Canada A includes the upper-marbling levels in the American Standard grade, the USDA Standard grade is not considered a high-quality grade due to numerous quality defect allowances. Canadian cattle producers wish to encourage a system where producers receive a higher payment for animals which yield more meat for each high quality grade. Canada's grade classification is hierarchic in nature. Canadian beef is unrivaled in culinary circles. 1. To enable the grader to estimate the carcass meat yield quickly, a special ruler has been developed by Agriculture and Agri-Food Canada which scores length and width of the ribeye and external fat thickness over the ribeye. The CANADA E grade is given to either youthful or mature carcasses of bulls or stags that exhibit pronounced masculinity. The Canadian Beef Grading Agency is a professional agency providing consistent, accurate, and cost-effective service in the grading of beef, bison, and veal for Canada. Select grade, but again the Canadian grade does not allow dark coloured meat, yellow fat, or other off-quality characteristics. How to Know Your Cuts of Canadian Beef. They represented 1% of all beef carcasses graded in 2009. Lower grades are most often used for processing and use in canned goods. The Canadian Grade Compendium(referred to as the Compendium) is incorporated by reference into the SFCR and is prepa… Unlike Prime, AAA-grade beef has only small amounts of visible marbling. The CANADA D3 grade is given to mature carcasses that have deficient muscling. The Federal Government, based on recommendations from industry, sets the grade standards. Anything below Select grade is considered for ground meat products. This identification system is monitored by Canadian Beef Grading Agency employees. The grades are A1, A2, A3, B1, B2, C1, C2, D1, and D2. The following is a handy guide to explain the Canadian beef grades and what they mean to you. Canada, in an effort to address this issue of grade identification to the sub-primal "cut beef" level, included the compulsory monitoring of grade identification to the boxed beef level. It refers to the fine white flecks of fat that you see running through the lean beef. Contact us with any questions you might have about beef quality or the grading of any other meat we sell! It is important to note that since this study, Canada adopted the Official USDA Marbling Photographs (Copyright 1981 National Live Stock & Meat Board) for slight, small, and slightly abundant marbling standards. The BCRC is funded through a portion of the Canadian Beef Cattle Check-Off as well as government and industry funding, and is directed by a committee of beef … The level of marbling in Canada AA includes the marbling levels in the American Select Grade. The Canadian beef exporting industry has largely moved away from sales of carcass beef, toward the sale of boxed beef. Only 2% of graded beef is given Prime grade. They are Canada A, Canada AA, Canada AAA, Canada Prime, Canada B1, Canada B2, Canada B3, Canada B4, Canada D1, Canada D2, Canada D3, Canada D4, and Canada E. The four Canada A/AA/AAA/Prime grades are the highest quality Canadian grades and represented 88% of all graded beef in 2009. Dark cutter (dark colour) beef will be discounted by less than one full grade (ie. The Canadian beef grading program compliments Canada's meat inspection program, to form an effective combination for the marketing of Canadian beef. Not only does grading help ensure the quality of the beef you buy, it is also a powerful marketing strategy for the beef industry. A total of 11% of Canada’s total beef carcasses were not graded in 2009. Related: European interest in U.S. beef remains strong, quota problems are limiting exports Mexico’s proposed standard also includes no distinction for bull or bullock carcasses. Only Canadian beef that has been processed in a federally With such high quality, it can be confusing to try and sort out the different qualities of beef. Real. SUBDIVISION H Livestock Carcasses. Canada A has no comparable USDA grade. For maturity, carcasses are evaluated as either "youthful" or "mature" according to the degree of bone ossification. PRIME - Prime beef is heavily marbled, only about 2 percent of beef is graded prime. The Canadian Beef Grading Agency (CBGA) is a private, non-profi t corporation. Here’s a … This strongly indicates that marbling is not a major influencer of beef quality. In 2017, the Canada A, AA and AAA grades together represented 98% of all graded beef from fed slaughter cattle in Canada. The Canada AAA grade is virtually identical to the U.S.D.A. The American system does not does not have a minimum muscling requirement for its top grades. Grades and grade names (definition) for foods are regulated under the Safe Food for Canadians Act (SFCA) and the Safe Food for Canadians Regulations(SFCR) and various provincial acts. You’ve heard of Prime, Choice and Select grades – and Prime tops the grading scale. The care and attention taken by Canadian cattle farmers has raised their status to world leaders in the field. A carcass with similar characteristics but with a minimum of Slight marbling will be designated with a CANADA AA grade (45% of graded youthful carcasses). Prime grade, except that the Canadian grade does not allow dark coloured meat, yellow fat, older animals, or other off-quality characteristics. We are a fully vertically-integrated company – starting from producers on the ranch to feedlot operators, packers and marketers. The grades are based on two main criteria: the degree of marbling (intramuscular fat) in the beef, and the maturity (estimated age of the animal at slaughter). MARBLING. The Canada A grade is unique to Canada in that there is less marbling but all other quality attributes are still present. The beef in these grades is youthful and has a firm bright red rib-eye with 2 mm or more of fat. The carcass meat yield is predicted using a muscle score and fat score. The Canada B2 grade is given to youthful carcasses that have yellow exterior fat. Canada's Beef Standard Provides Quality Guarantee. Grades and grade names established for certain food commodities are set out in the Canadian Grade Compendium and the Beef, Bison, and Veal Carcass Grade Requirements document. Grade standards and regulations are enforced by Government of Canada (Canadian Food Inspection Agency) employees. The amount So rely on D’Arcy’s for the best advice on what grade of beef is best for you and your family (and your budget). HOW TO: Cutting Meat at Home… the Right Way. In Canada, all A/AA/AAA/Prime graded carcasses must also be graded for the lean meat yield content in the carcass. Quality Grades. Beef is not only a great source of iron, but it is an amazing key ingredient in many things from juicy and delicious burgers to stews and sauces. Degree of marbling is the primary determination of quality grade. Grading is typically done by a government agency and is considered vital to the beef industry. This system enables buyers, when specifying a grade, to be assured of specific quality and yield information for the particular carcasses to which a grade has been applied. The Canada B4 grade is given to youthful carcasses that have dark coloured meat. The Canadian grading system will automatically remove all dark cutter beef from the four high quality grades (A/AA/AAA/Prime) to the B4 grade. Marbling is the only category that differentiates the four high-quality grades and is defined as the quality of fat distribution throughout the cut of beef. The different beef grades are found in specific cuts of meat; each has its own unique uses and recommended cooking methods. Designed to offer uniformity when reporting livestock markets, the grades were put to the test when used for ordering meat during World War I. This study showed that there is a high degree association (approximately 85%) between the marbling standards of the Canadian and American high quality beef grades. The first thing you will notice is that the Japanese grades go above and beyond the US grades. There are thirteen (13) beef grades in the Canadian system. Youthful carcasses will have cartilaginous caps on the thoracic vertebrae that are no more than half ossified, and the lumbar vertebrae will show evidence of cartilage or at least as red line present on the tips. The system provides an effective means of describing product that is easily understood by both buyers and sellers. The American system does not recognize yellow fat as a quality discount factor. The Canada D1 grade is given to mature carcasses with excellent muscling and external fat characteristics. Canada Beef has TWO NEW on-pack label tools featuring Canada Beef’s tried, tested and true 3-step Standard Beef Cooking Instructions. The Canadian beef packing industry will discount all carcasses falling in the Canada 3 category, which is equivalent to the American Y 3-5 categories. Wagyu beef is generally regarded as the highest grade due to its extreme levels of marbling. It is therefore possible for dark coloured beef to be graded Choice, Select, or Standard in the United States. Canada A is restricted to youthful quality carcasses that have at least traces less than slight marbling. This ensures a high level of tenderness in all four grades of high quality Canadian beef. All Canadian boxed beef product distributed domestically or exported by federally inspected Canadian establishments must carry a grade identity or be marked as ungraded. Canada’s last major beef grading change occurred in the early 1990s, when Canada added quality grades to the grading system. The Canadian grading system will automatically remove all carcasses with less than firm texture from the four high quality grades (A/AA/AAA/Prime) to the B grades. USDA Beef Quality and Yield Grades Courtesy of Texas A&M; US Cutting Chart (PDF) USDA GLW (PDF) OTHER REFERENCES JAPAN. Canada Beef Grades. Therefore, carcasses from intact males could be graded the same as carcasses from castrated males, even though there is a clear difference in the quality of meat derived from intact versus castrated males. Regulations require that ground beef be labelled as either: Extra-lean: a maximum fat content Of 10% Lean: a maximum fat content of 17% Medium: a maximum fat content of 23% Regular: a maximum fat content of 30% OPTION 2 Scale-label Cooking Instructions. Forequarter cuts. There are nine bison grades, which are evaluated for maturity, muscling, meat quality, and fat measurement. While beef grade labels make it clear to the naked eye, the actual differences in quality are usually only discernible by a practiced grader or butcher. What product mix can I expect from your full set? OPTION 1 Clear-view Labels. Problem displaying Facebook posts.Click to show error, Sign up now for our newsletter and receive a, 5 Reasons To Skip The Supermarket & Head To Your Local Butcher Instead, Fintastic Fish: 5 Health Benefits of Adding Fish To Your Diet. With only a slight amount of marbling, AA-grade beef is a slight step down from AAA-graded beef. Canadian and U.S. beef quality grades are quite similar (i.e. The E grade is reserved for mature or youthful bull carcasses showing pronounced masculinity and represented less than 1% of the graded carcasses in 2009. Marbling – the little white flecks in beef – is key to flavor. Still, 45% of graded beef falls under the AA heading and it still can provide an excellent cooking and dining experience. Obviously still considered adequate enough to be listed as high quality, A-grade beef should be cooked a little more carefully for best results due to the less evenly distributed fat. Unlike Canada, with its four grades of meat, the United States only has three that would be found on the market for human consumption. The Prime Grade is divided into thirds (High, Average, and Low), and the Choice Grade is also divided into thirds (High, Average, and Low). The Canada AA grade has comparable marbling to the U.S.D.A. For cattle ranchers, getting a good grade is everything. The level of marbling in Canada Prime includes the marbling levels in the American Prime. Up to 50% of graded beef reaches AAA quality and status. JMGA (Japanese Meat Grading Association) Beef Carcass Grading Standard AUSTRALIA. Quality factors in the United States are weighted and one factor may be able to compensate for a deficiency in another factor. Youthful carcasses are produced from cattle generally less than 24 months of age and no more than 30 months of age. Beef Quality Grades are typically divided into thirds or halves for improved segregation of beef carcasses. The top Canadian Grade with the most marbling is Canada Prime, found mainly at fine restaurants. There are thirteen (13) beef grades in the Canadian system. Learn More. In Canada, beef grading is provided through the Canadian Beef Grading Agency in abattoirs which receive either federal or provincial government meat inspection services. The Government of Canada (Canadian Food Inspection Agency), in consultation with the Canadian beef industry, is constantly reviewing regulations to ensure that the safety and marketability of Canadian beef is maintained and improved. The American system will penalize black cutter (black colour) beef by no more than one full grade (ie. The American system will allow moderately firm textured beef in the USDA Prime grade, slightly firm textured beef in the USDA Choice grade, slightly soft textured beef in the USDA Select grade, and soft textured beef in the USDA Standard grade. Understand how the Canadian Beef Grading System ensures consistency and accuracy – employing a federally designated grader, federal audits and the use of computer vision grading systems . The trimmings and some whole boneless chucks are ground for ground beef. That is because of Wagyu beef. Marbling can enhance beef juiciness and flavour. Can we forward contract cattle and fix the price of the beef? • Ground beef is one of the least expensive and most versatile sources of high-quality protein. This indicates that the Canadian grain-fed cattle are encouraged to be higher yielding (less exterior and seam fat) than American grain-fed cattle. The American beef packing industry generally discounts carcasses falling in their Y 4-5 categories. Meat judging, carcass evaluation, and value-based marketing programs use these subdivisions. This finding further indicates that the eating-quality of Canada A, AA, AAA, and Prime graded beef is uniformly high. The Canadian marbling standards were changed in 1996. The four high quality grades (A, AA, AAA, Prime) represent 98% of all youthful graded Canadian beef carcasses. The studies were conducted by the National Grade Standards Officers of both countries who assessed each of the 4,600 carcasses independently and assigned a final quality grade to the carcass. Grades of Beef. Get to know each of Canada’s high quality beef grades – and the attributes used to assess each one. High-grade beef sells for many times the price of lower grade beef. All beef is inspected for wholesomeness by the U.S. Department of Agriculture (USDA)*, and is graded for quality and consistency. It is the reason Canada has established such stringent grading standards for beef and subsequently become a global leader in beef grading. What is the expected quality grading of your cattle? The minimum marbling standards used for USDA Prime (slightly abundant), Choice (small), and Select (slight) are the same standards used in Canada to segregate the youthful quality carcasses into Canada Prime, AAA, and AA respectively. U.S. Prime – Highest in quality and intramuscular fat, limited supply. MSA Beef Cuts Chart (PDF) CANADA. The lowest of the four high-quality grades, A-grade beef only consists of 3% of graded beef in Canada. There is a lot of information to take in about the grades of steak and beef in general and what it means to you, the consumer. Obviously still considered adequate enough to be listed as high quality, A-grade beef should be cooked a little more carefully for best results due to the less evenly distributed fat. Carcasses must be youthful to be graded in these grades. Canada has muscling, colour, and fat colour and cover minimum requirements for our four quality grades. Research completed by Agriculture and Agri-Food Canada (Jones et al, Canadian Journal of Animal Science, 1991, 71:1037-1043) and the United States Department of Agriculture (Wheeler et al, Journal of Animal Science, 1994, 72:3145-3151) indicate that marbling levels explain no more than 5% of the variation in beef palatability (eating quality) traits. The One & Only Beef. This particular grade is well suited to those consumers now wishing to limit their level of fat intake while still wishing to enjoy the eating experience of high quality grain-fed beef. A carcass, again with similar high quality characteristics but with a minimum of Small marbling will be designated with a CANADA AAA grade (51% of graded youthful carcasses). They are Canada A, Canada AA, Canada AAA, Canada Prime, Canada B1, Canada B2, Canada B3, Canada B4, Canada D1, Canada D2, Canada D3, Canada D4, and Canada E. The Canadian grading system will allow only firm textured beef into the four high quality grades (A/AA/AAA/Prime). This is achieved through consistently high quality cattle genetics, environment, and feeding systems. The key grading criteria for the quality grades are carcass maturity, muscling, meat quality, external fat covering, and marbling. Since that time, tremendous changes have taken place to the grading system, and it is now regarded to be one of the best in the world. A carcass, again with similar high quality characteristics but with a minimum of Slightly Abundant marbling will be designated with a CANADA Prime grade (1.2% of graded youthful carcasses). Choice grade, except that the Canadian grade does not allow dark coloured meat, yellow fat, older animals, or other off-quality characteristics. Prime grade beef features abundant marbling, its red meat laced with an even distribution of fat. What is our commitment to sustainability. Beef Quality Grades (Eight) There are eight beef quality grades. The yield grades are not determined for any carcass graded in the B, D, or E grades. There are eight grades of beef designated by the USDA, only the top five of which are usually sold to consumers. A carcass with youthful characteristics, bright red meat colour, and white fat with at least traces but less than slight marbling will be designated with CANADA A grade (2.5% of graded youthful carcasses). AAA – The majority of grades of beef found in supermarkets is either AAA or AA, AAA has small amounts of marble and is quite tender and flavorful. Angus beef, which is the most predominant beef in America, averages a BMS of 2 but reaches a maximum BMS of 5. They have been accredited by the Canadian Food Inspection Agency (CFIA) to deliver grading services for beef in Canada. Today, we use the copyrighted standards used in the United States. The D grades are for mature carcasses and are normally referred to as cow or commercial grades. The Canadian grading system allows no "quality attribute offsets.". The American research found that "USDA quality grade does not sufficiently segregate carcasses for palatability differences, and thus a direct measurement of meat tenderness is needed to supplement USDA quality grades.". The grade criteria for these four grades are identical, with the only exception being degree of marbling. Certified Angus Beef (CAB) in Canada and the United States is a specification-based, branded-beef program which was founded in 1978 by Angus cattle producers to increase demand for their breed of cattle, by promoting the impression that Angus cattle have consistent, high-quality beef with superior taste. The Canadian grading system will automatically remove all Mature animals (over 30 months of age - based on physiological criteria) from the four high quality grades (A/AA/AAA/Prime) to either the "D" or "E" grades.