Grades of Beef
Canada is one of the leading beef-producing nations in the world. For many years, Canada has exported approximately half of its beef production to international markets.
Feeding corn, barley and wheat grain contributes to well-marbled, flavorful and tender Canadian beef with firm, white-coloured fat.
A carcass may be graded only after it has been inspected and received the meat inspection stamp, indicating that the beef satisfies all food safety requirements. Quality and yield grades are assigned to carcasses by a Canadian Beef Grading Agency (CBGA) certified grader.
The objective of grading is to place carcasses into uniform groups of similar quality, yield and value. Canada’s quality grades for beef from youthful carcasses are Canada A, Canada AA, Canada AAA and Canada Prime.
Grades are assigned after a detailed assessment of the carcass is made by a certified grader following chilling. The evaluation includes maturity, sex, meat colour, fat colour, carcass muscling, fat coverage and texture, meat texture and marbling level. The yield grade is a measure related to the amount of lean tissue or muscle in the carcass. In Canada, the highest values for lean yield percentages will be given the Canada 1 yield grade. Yield grade is determined by measuring the fat depth and ribeye size at the grading site between the 12th and 13th rib.
When all required examinations have been completed, the grade is applied using edible ink. The official grade stamp is applied to the short loin and rib of both sides of the carcass. Grading stamps are maintained at all times under the supervision of the Canadian Beef Grading Agency.
Sources: Canada Beef and Beef Grading Agency