Are you curious about the different grades of beef in Canada?
If so, you may have heard of commercial grade beef. But what exactly is it?
In this article, we’ll dive into the world of commercial grade beef in Canada and explore what it means for consumers and the industry as a whole.
From the grading process to the characteristics of different grades, we’ll cover everything you need to know about commercial grade beef.
So grab a seat and get ready to learn!
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.
The grading process for commercial grade beef involves assessing the carcass based on several criteria that are scientifically proven to influence either carcass quality or yield. A designated grader assesses the carcass, and only after it has been inspected and approved for health and safety standards can it be graded.
There are several grades of beef in Canada, with A, AA, AAA, and Prime indicating the highest quality meat. However, commercial grade beef falls outside of these grades and is typically labeled as “ungraded” when sold.
Understanding Beef Grading In Canada
To better understand beef grading in Canada, it’s important to know that 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.” These requirements are managed by the industry’s Livestock Grade Requirements Standing Committee (LGRSC), which is overseen by the CBGA Board of Directors.
The grading system in Canada includes A, AA, AAA, and Prime grades, which represent the highest quality meat. These grades are determined by evaluating the level of marbling in the meat, as well as the animal’s age and muscling. Carcasses must be youthful to be graded in these grades, ensuring a high level of tenderness.
Commercial grade beef falls outside of these grades and is typically 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. The grading process for commercial grade beef involves assessing the carcass based on several criteria that are scientifically proven to influence either carcass quality or yield.
It’s important to note that while marbling levels do play a role in beef palatability, research has shown that it explains no more than 5% of the variation in beef palatability traits. This indicates that marbling is not a major influencer of beef quality and that commercial grade beef can still be a good option for those looking for affordable meat options.
What Is Commercial Grade Beef?
Commercial grade beef is the lowest grade of beef that is sold commercially for human consumption. It is harvested from mature cattle that are typically over two years old and are not considered to be of the highest quality for meat production. While commercial grade beef can be some of the best beef available, depending on what you’re looking for, it is not as desirable as the higher grades of beef.
The grading process for commercial grade beef involves assessing the carcass based on several criteria that are scientifically proven to influence either carcass quality or yield. These criteria include factors such as marbling, tenderness, and color. A designated grader assesses the carcass, and only after it has been inspected and approved for health and safety standards can it be graded.
Unlike the higher grades of beef in Canada, such as A, AA, AAA, and Prime, commercial grade beef falls outside of these grades and is typically labeled as “ungraded” when sold. This means that it is not marketed with its grade and is usually sold under the supermarket or butcher’s own brand.
In terms of marbling, commercial grade beef can range from “small” signs of marbling to “abundant” marbling. The main difference between commercial grade meat and the higher grades is that commercial grade meat is older, which means the meat is less tender and more chewy. Therefore, it may lack some of the juiciness and flavor of the higher grades.
The Grading Process For Commercial Grade Beef
The grading process for commercial grade beef in Canada is similar to that of other grades, but with some key differences. The first step in the grading process is to assess the age of the animal. Commercial grade beef is produced using mature animals from the breeding herd, which are typically older than 30 months. This is in contrast to higher quality grades of beef, which are produced using younger animals.
Once the age of the animal has been determined, the carcass is assessed based on several criteria that are scientifically proven to influence either carcass quality or yield. These criteria include factors such as fat coverage, muscle size and shape, and overall meat quality.
A designated grader assesses the carcass, and only after it has been inspected and approved for health and safety standards can it be graded. The grader will assign a grade based on the quality and yield of the meat, with commercial grade beef typically receiving a lower grade than higher quality grades of beef.
It’s important to note that while commercial grade beef may not be of the highest quality, it is still safe to eat and can be used in a variety of dishes. It is often less expensive than higher quality grades of beef, making it a more affordable option for consumers.
Characteristics Of Commercial Grade Beef
Commercial grade beef is often leaner and tougher than higher quality grades of beef. This is because the animals used to produce commercial grade beef are typically older and have less marbling, which is a key factor in determining meat tenderness and juiciness. As a result, commercial grade beef is best suited for cooking methods that involve moist heat, such as braising or stewing, to help tenderize the meat.
While commercial grade beef may lack the tenderness and flavor of higher quality grades, it is still a valuable product in the beef industry. It is often used for ground beef and processed products such as canned soup or frozen meals. It can also be a more affordable option for consumers who are looking to purchase beef in bulk or for those who do not require the highest quality meat for their cooking needs.
It’s important to note that commercial grade beef still undergoes rigorous inspection and grading processes to ensure that it meets health and safety standards. While it may not be the most desirable option for some consumers, it is still a safe and nutritious source of protein.
How Commercial Grade Beef Is Used In The Industry
Commercial grade beef is not commonly sold at retail, but rather used in the foodservice industry for ground beef and processed products such as canned soup or frozen meals. This is because the meat from mature animals is typically tougher and less flavorful than younger animals with higher marbling.
Despite being of lower quality, commercial grade beef still has its place in the industry. It is often more affordable than higher grades of beef, making it a popular option for budget-conscious consumers and restaurants. Additionally, it can be used in dishes that require longer cooking times, such as stews and roasts, where the meat will have time to tenderize and develop flavor.
For beef producers, commercial grade beef can still be profitable. While it may not fetch as high of a price as higher grades, it can still be sold for use in ground beef or processed products. This allows producers to make use of all parts of the animal and minimize waste.
Consumer Considerations For Commercial Grade Beef
For consumers, commercial grade beef may offer a more affordable option compared to higher quality grades. However, it is important to consider the potential differences in taste and tenderness. Commercial grade beef may be tougher and less flavorful due to the age of the animal and lower marbling.
When purchasing commercial grade beef, consumers should pay attention to the cut of meat and cooking method. Cuts that are typically less tender, such as chuck or round, may require longer cooking times or marinating to achieve optimal tenderness. Additionally, using a meat thermometer to ensure proper cooking temperature can help prevent tough or dry meat.
It is also important to note that while commercial grade beef may not have the same level of marbling as higher quality grades, it can still be a good source of protein and nutrients. Choosing leaner cuts and incorporating a variety of cooking methods, such as grilling or roasting, can help enhance the flavor and texture of commercial grade beef.
Ultimately, consumers should consider their own preferences and budget when deciding whether to purchase commercial grade beef. While it may not offer the same level of tenderness and flavor as higher quality grades, it can still be a viable option for those looking for an affordable source of protein.
