Grading
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Grading refers to eating quality and unlike inspection; beef grading is a completely voluntary system in Canada. Once beef has been inspected and meets the Canadian food safety standards, it can be graded for its eating quality. Canada’s top grades are Canada Prime, Canada AAA, Canada AA and Canada A. The three “A” grades account for over 75% of the beef produced in Canada. Only a very small amount of beef is graded into the fourth category - Prime - and is sold mostly to restaurants and for export.
Check your store flyers and at the meat counter for information on which grade is sold. Some retailers may offer one quality grade only, such as Canada AAA, while others offer a combination. Don’t hesitate to ask meat department staff which grades of beef they sell.
In Ontario it is mandatory to identify, both at the meat counter and in any advertising, the grade of beef offered for sale.
Most Canadian beef and much of the imported beef is sold graded; however, imported beef can be imported and sold as ungraded. Although it has been inspected for safety and wholesomeness, its eating quality can be variable.
Some grocery stores may also offer branded beef. This beef might be branded with the name of the retailer or processor, a region of the country or a specific breed of cattle. Usually the retailer or processor sets up criteria to support that brand name, such as a specific grade or amount of aging, but it can be as simple as where the animal is raised. Therefore, the brand name should not be the only information used to select quality beef.
