Yield and Quality Grades
In this section:
Canada's Quality Grades
Canada's Yield Grades
Beef Quality Attributes
Canada's Quality Grades
Canada's quality grades for beef from youthful carcasses are Canada A, Canada AA, Canada AAA and Canada Prime. To assign these grades, a detailed assessment of the carcass is made by a certified grader following chilling for a minimum of 12 hours. Attributes evaluated include maturity, meat color, fat color, carcass muscling, fat coverage and texture, meat texture and marbling level.
Canada's Yield Grades
The yield grade is a measure related to the amount of lean or muscle in the carcass. The Canada 1, Canada 2, and Canada 3 yield grades are assessed on the basis of lean yield percentage, calculated using measurements obtained with a specially designed ruler. These measurements allow the determination of both fat class and muscle score, which is used to determine the yield grade.
Beef Quality Attributes
Carcass Maturity
The Canada A, Canada AA, Canada AAA and Canada Prime grades require that the maturity must be judged as youthful on the basis of skeletal development in the split carcass. Slaughtering cattle at a younger age enhances beef tenderness.
Meat Color
Color is assessed using the rib-eye surface between the 12th and 13th rib. The meat must be judged as having a bright red color to qualify for Canada A grade or higher. Consumers consider meat color an important indicator of beef quality and freshness.
Fat Color
Given that consumers find white fat a highly desirable attribute, Canada's regulations state that Canada A, AA, AAA, and Prime may not include carcasses carrying fat with a yellowish tinge. Graders are advised to make a thorough examination of the internal fat.
Carcass Muscling
Muscling relates to the general build, outline and shape of the carcass which contributes to the determination of grade as well as the percentage of meat to bone. A well-muscled side with good length will give a higher yield of high-priced cuts than will a shorter side of comparable muscling. Canada's high quality beef grades do not permit carcasses with deficient muscling.
Meat Texture
The beef texture must be judged to be firm to meet the requirements for high quality Canadian beef. Texture is perceived by consumers in terms of how the beef feels in the mouth during chewing, and is an important contributor to eating quality and consumer satisfaction.
Fat Coverage and Texture
To qualify for the Canada A, AA, AAA or Prime grades, fat must be judged to be firm following both visual and tactile assessment. Consistent fat cover enables the carcass to cool in a way which maximizes eating quality. For Canada's high quality grades, the minimum fat thickness is 2 mm or just over1/16th of an inch.
Marbling
To assess marbling, the exposed cross-section of the rib-eye muscle is evaluated for the amount, size and distribution of intramuscular fat deposits. Marbling assessment requires a freshly-cut muscle surface which is exposed to air for at least 10 minutes. Official photographic standards are utilized to ensure consistent and accurate assessment of marbling levels.
Yield
Measurements of fat depth and rib-eye size are made using a specially designed grading ruler. These dimensions are used to determine the fat and muscle score which are incorporated into the equation to determine the lean yield percentage of the carcass. Carcasses with the highest values for lean yield percentage will be given the Canada 1 yield grade.
Grading Stamp
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.
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