Canadian beef is unrivaled in culinary circles. Canada’s cattle farmers are the best in the world at taking care of their animals because they do,
More than 85% of beef raised in Canada falls under the high-quality classifications ranging from A to Prime. This grade of beef is young and has a firm, bright red rib-eye with at least 2 mm of fat.
Marbling, which is the amount of fat distributed throughout the beef cut, is the only thing that sets the four thigh quality grades apart.
But because the beef is so good, it can be hard to tell the difference between the different types.
The following is a handy guide to explaining the Canadian beef grades and what they mean to you.
Commercial grade beef refers to beef from mature cattle typically over 30 months old. This beef is not considered the highest quality but still safe for consumption. Understanding commercial beef grades helps consumers make informed choices. This guide explains commercial beef in Canada, including grading, characteristics industry uses, and considerations for consumers.
Beef Grading in Canada
The Canadian Beef Grading Agency (CBGA) oversees Canada’s beef grading system. Grades include Prime AAA AA, and A for the highest quality young beef. Commercial grade falls outside these premium grades.
The Livestock and Poultry Carcass Grading Regulations govern beef grading. Carcasses are assessed for quality and yield by accredited graders. Commercial grade beef comes from older, mature cattle not bred for optimal meat production.
What is Commercial Grade Beef?
Commercial beef comes from older animals bred for purposes like dairy or breeding rather than meat yield. These cattle are typically over 30 months old at slaughter. Their meat has less marbling and tenderness compared to young beef.
Commercial beef is leaner with less consistent texture and flavor. Due to the animal’s age, the meat is less tender. Still, commercial beef passes inspection and is nutritious.
The Grading Process
Commercial carcasses are assessed for quality indicators like marbling, color, maturity, fat coverage, and muscling. Unlike premium grades focused on marbling, commercial grading considers multiple traits.
Graders evaluate commercial carcasses to classify yield and quality. Only after passing inspection can beef be approved for sale. Commercial beef typically receives a lower grade than young, well-marbled beef.
While less desirable than Prime or AAA beef, commercial beef is safe, inspected meat. It simply comes from older, larger animals not primarily raised for high quality meat.
Characteristics of Commercial Beef
Compared to young beef, commercial beef has:
- Less marbling and fat leading to a leaner product
- Less tender and flavorful with a less juicy texture
- Inconsistent quality since animals are older with variable backgrounds
- Requires slow cooking methods to tenderize
- Better suited for ground beef or stew meat
- Lower price point due to lower consumer demand
Even with less marbling and tenderness, commercial beef offers an affordable protein source. Proper cooking can enhance flavor and texture.
Industry Uses for Commercial Beef
The food industry uses commercial beef in:
- Ground beef
- Processed meats like canned soups or frozen meals
- Stews, braises, roasts, and other slow cooking methods to tenderize
- Budget-friendly options for restaurants and consumers
While higher quality grades are sold in butcher shops and upscale restaurants, commercial beef has a place supplying the food industry with an economical meat option.
Consumer Considerations
For shoppers, commercial beef offers a lower cost option. However, the eating experience differs from premium steaks and roasts. Consider:
- Less tenderness and juiciness means focusing on cooking method
- Slow, moist cooking like braising helps tenderize
- Leaner cuts prone to dryness require temperature monitoring
- Marinating and spice rubs can boost flavor
- Ground or stew meats may be best values for this grade
Review labels indicating grade and lean/fat content. Plan preparation and cooking accordingly.
While not equivalent to Prime steaks, commercial beef can still be appetizing and nutritious when cooked properly. The lower price point appeals to many consumers.
Is Commercial Beef Right for You?
Commercial beef offers an affordable protein choice. While less tender and flavorful than premium grades, it can be tasty when prepared carefully. Consider commercial beef for:
- Ground meats
- Stews and braised dishes
- Roasts and other slow cooked cuts
- Budget-friendly family meals
- Restaurants and food industry suppliers
Review grades, recommended cooking methods, and prices to determine if commercial beef suits your needs. Some shoppers prefer paying less for commercial beef they can make tender and flavorful at home. Others opt for premium grades for grilling or quick frying.
Know your priorities, cooking skills, and budget to decide if commercial beef belongs in your kitchen or establishment.
A Final Look at Canadian Commercial Beef
Canada’s mature, commercial beef comes from older animals bred for purposes like dairy rather than for premium meat. This grade is leaner, less consistent, and less tender than top grades like Prime or AAA.
Yet with proper cooking, commercial beef can be perfectly nutritious and delicious at a lower cost. Use it for ground meats, braises, stews, and other dishes requiring longer cooking times. Understand the differences in grades to select and prepare commercial beef that works for your needs and budget.
Which Should I Choose?
You can tell what kind of meat you’re buying by its Canadian beef grade, but that doesn’t mean you have to buy the most expensive steak to make a tasty meal.
When it comes to cooking, prime-grade and AAA-grade beef are more forgiving and taste better, so they are great for the barbecue.
You can cook AA-grade beef on a grill and it will still be tender and tasty, but it will cost less than Prime-grade beef.
In fact, AA-grade beef such as brisket is perfect when smoked, braised, or cooked in a slower cooker.
Very tender A-grade beef can be cut into thin slices like thin steaks and flank steaks for quick cooking. Marinating them before cooking will bring even more flavour to the table!.
Don’t always buy the most expensive cuts to make a great meal. Instead, choose your cuts based on how you want to cook the beef and what you want to happen.
Why is Beef/Meat Graded?
To deliver consistent and high-quality beef to consumers, beef carcasses are graded into groups of similar quality.
In Canada, the grading system is not required, but most beef is graded to help with marketing and setting prices.
The Government of Canada oversees this beef grading system based on industry recommendations but is administered by the Canadian Beef Grading Agency (CBGA). This non-profit company is accredited by the Canadian Food Inspection Agency.
As you can see, there are a lot of entities involved when it comes to grading beef!
The beefs actual grade measures several characteristics that reflect the overall quality of the meat. A beef carcass is graded only after a trained graders inspection and bears a meat inspection stamp.
When it comes to grading beef, the following things are used to decide which grade it is: carcass muscling, maturity, external fat cover, marbling, and meat quality.
- Maturity: The amount of bone ossification in a carcass determines whether it is “mature” or “youthful.”
- Marbling is the fat inside the muscle that makes the beef taste good and stay juicy.
- Muscling is the width and shape of the carcass without the fat. It shows how much meat the carcass will produce.
- Fat Cover on the Outside: The soft part of the meat that covers the muscle and affects yield
All of these characteristics determine the overall quality of the meat.
In Canada, there are thirteen grades of beef. Grades A through Premier indicate the best meat and 8% of all graded beef in Canada.
However, the grading system includes B1, B2, B3, B4, D1, D2, D3, D4, and E.
The four B grades are for young bodies that are less than 30 months old and don’t meet the minimum standards for A-Prime grades. These grades represent 10% of graded meat in Canada.
The E grade refers to mature or youthful bulls that typically go into further processed products.
We will look at the A-Prime grades in this article to help you understand what makes meat of high quality!
By understanding Canadian beef grades and their criteria, you can make a more informed decision about purchasing beef!
Grading makes sure that you have the best possible eating experience by giving you a consistent way to tell what kind of meat you are buying.
Prime grade beef features abundant marbling, its red meat laced with even fat distribution. Because of this fat, the beef will be more tender and juicy, and it should work well in any meal.
Only 2% of graded beef is given a Prime grade.
Unlike Prime beef, AAA-grade beef has only a small amount of visible marbling.
Still, just like Prime, the AAA grade is a high-quality category that will give you a juicy, tender cut of beef that can handle a variety of cooking methods.
Up to 50% of graded beef reaches AAA quality and status.
With only a slight amount of marbling, AA-grade beef is a slight step down from AAA-graded beef.
Even so, 45% of graded beef is still an “A,” which means it’s still good for cooking and eating.
The lowest of the four high-quality grades, A-grade beef only constitutes 3% of graded beef in Canada. However, it is still considered adequate enough to be listed as high quality!.
Because the fat isn’t spread out as evenly, A-grade beef needs to be cooked with a little more care.
Beef Grades Explained – Select vs Choice vs Prime Steaks
FAQ
What does commercial grade beef mean?
What is the highest grade of beef in Canada?
What grade is Costco beef Canada?
Does beef have to be graded in Canada?
What is commercial grade beef in Canada?
Commercial grade beef in Canada refers to beef that is produced using mature animals from the breeding herd. These animals are typically older than 30 months and are not considered to be of the highest quality for meat production.
How is Canadian beef graded?
Similar to the US, Canada has their own grading system for beef products, to help consumers understand the quality of the beef products they are buying. Canadian beef quality grades from highest to lowest are Prime, A, B, D, E. Beef is graded according to age, muscle, masculinity, and color, similar to the US system.
What is the Canadian beef grading agency?
Canadian Beef Grading Agency | The Canadian Beef Grading Agency is a private, not-for-profit corporation. 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 quality and yield based on “Grade Requirements.”
What is Canadian commercial beef?
Canadian commercial beef is a versatile and cost effective ingredient which can add significant value to your meat business. Commercial beef is used in a wide variety of applications which include production of ground beef, hamburger patties, sausage, precooked deli meats, heat-and-serve entrees, and a range of whole muscle products.