Canada's commitment to quality is of paramount importance and is the reason Canada has established such stringent grading standards for beef.
A carcass qualifying for one of Canada's quality grades must satisfy each of the minimum requirements. That is, no deficiency can be offset by superiority in another trait.
The table below provides a direct comparison of only the marbling levels between Canadian and the United States grading systems as there is no direct comparison of the other quality characteristics.
|Canadian Grading System
||U.S. Grading System
* USDA Select products could be a combination of Canada A and Canada AA graded product.
Canada has minimum requirements for muscling, meat colour, fat colour, fat cover in each of its four quality grades. This provides consumers with excellent consistency of product.
Standards as of May 2010
Canadian Beef Grading System
Minimum Muscling Requirement
The Canadian system automatically eliminates all carcasses with poor muscling from the four high quality grades.
Minimum Texture Requirement
The Canadian system automatically eliminates all carcasses with less than firm texture from the four high quality grades.
Go to the Canadian Beef Grading Agency for more information at http://www.beefgradingagency.ca