Cuts by Colour
No matter how you slice it, beef is a staple on menus across Canada.
Buying & Cooking Canadian Beef, Enjoy!
Beef Basics
INSPECTION
Canada’s inspection system helps to ensure Canadians have a safe
and wholesome food supply. The Canadian meat inspection stamp means the meat has met both Canadian and international standards for food safety. Inspection is mandatory.
GRADING
Grading is a quality designation based on several characteristics, including marbling. The top Canadian Grade with the most marbling is Canada Prime, found mainly at fine restaurants. Canada AAA is generally the premium grade followed by Canada AA and Canada A. Grading is not mandatory.
MARBLING
Marbling can enhance beef juiciness and flavour. It refers to the fine white flecks of fat that you see running through the lean beef. The amount
of marbling helps determine the grade of beef.
AGING
Aging can dramatically improve beef tenderness and flavour. It is a carefully controlled process where beef is held at specific temperature and humidity
for a set period of time. Beef is best aged at least 10 to 14 days.
Beef CANNOT be safely aged in a home refrigerator.
