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The beef Exchange

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GRADES:

Canadians have access to two types of beef: American and Canadian.  All Canadian Beef is graded.  The only grades that Canadian consumers need understand is the A brands (A AA AAA).

Grading refers to eating quality.  Eating quality is determined by marbling and aging.

The more marbled the more tender the beef.  A is the least marbled, the leanest and therefore the least tender.

AA and AAA types are more marbled and therefore are a higher quality product.

Aging defines the time between when a steer is killed and when it is consumed.  In ages past most aging was done by hanging the beef now beef is killed and packed in a matter of days in airtight plastic to ensure freshness, reduce spoilage and the loss of weight that moisture loss brings.

The main factor determining a piece of beefs desirability is the tenderness of the cut and the season.

 

FAT

The amount and risk that the fat in beef represents has always been over-exaggerated and often fails to take into account other possibly more relevant factors such as physical activity.

For beef to be edible fat is a must.  Good beef is always marbled.  This refers to the flecks and strands of white found throughout the lean portion.  Zero fat in beef makes for a very tough piece of meat and in fact for most consumer uses fatless beef is inedible.

The yield classification, which is used in conjunction with the Grade stamp, indicates the ratio of fat and bone to lean.

An A1 side will yield more lean meat than an A2 or A3.  An AA1 will have less waste than an AA2 or AA3.

 

 

 

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