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Canadian Beef Grading Agency

Canadian Beef Grading Agency. OVERVIEW. Grading Beef & Bison in Canada Privatized delivery since 1996 Federally Regulated -- Accredited Industry driven Not for profit Full cost recovery Voluntary to registered establishments WHY? Independent third party assessment for value.

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Canadian Beef Grading Agency

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  1. Canadian Beef Grading Agency

  2. OVERVIEW • Grading Beef & Bison in Canada • Privatized delivery since 1996 • Federally Regulated -- Accredited • Industry driven • Not for profit • Full cost recovery • Voluntary to registered establishments • WHY? Independent third party assessment for value

  3. Our Goals and Obligation to the Industry • Consistent • Cost effective • Efficient

  4. Our Tools • Regulations • Hands on Training • Certification • Manuals • Marbling standards • Yield ruler • Grade stamps • Audits • Correlations

  5. Grading - a decision tree • Carcass assessment • Sex • Age • Fat • Muscling • Meat Our greatest challenge – subjective nature , “based on interpretation”

  6. Why these factors? • Each factor plays a role in quality, yield and / or value of a carcass • Each factor influences consistency and predictability of the eating experience

  7. Key Factors • sex – tenderness • age – tenderness • fat – consumer acceptance and yield • muscling – yield • meat – consumer acceptance, shelf life, flavour and juiciness

  8. Failure to meet the requirement for any “key” factor cannot be compensated by high performance in a different “key” factor.

  9. Bone Ossification

  10. MEAT • Colour and consistency Marbling

  11. Finish – fat cover and color

  12. CHARACTERISTICS OF A1, A2, A3 & A4 BISON • 80% OR LESS OSSIFICATION • GOOD TO EXCELLENT MUSCLING • FIRM, WHITE TINGED WITH RED TO AMBER FAT • FIRM BRIGHT AND RIB EYE • A1 HAS 2 – 6 MM OF FAT • A2 HAS 7 – 12 MM OF FAT • A3 HAS 12 – 18 MM OF FAT • A4 HAS 18 & OVER MM OF FAT

  13. THE ‘B’ GRADES • B1 SAME CRITERIA AS THE A GRADES BUT LESS THAN 2 MM OF FAT • B2 EXCELLENT TO MEDIUM MUSCLING WITH FAT WHITE TO YELLOW, MEAT BRIGHT TO DARK, NO MEASUREMENT REQUIREMENTS FOR FAT • B3 MUSCLING DEFICIENT TO A POINT OF EMMACIATION, NO REQUIREMENTS FOR MEAT OR FAT COLOR AND NO FAT MEASUREMENT REQUIREMENT

  14. THE MATURE GRADES • D1 EXCELLENT TO MEDIUM MUSCLING WITH 2 – 6 MM OF FAT • D2 EXCELLENT TO MEDIUM MEASUREMENT WITH 6 + MM OF FAT • D3 MEDIUM & BELOW MUSCLING WITH LESS THAN 2 MM OF FAT

  15. Our Challenges • Consistent interpretation • Environment - Carcass presentation • Frequency • Variety • Expanding to service new requests • Adding value

  16. Canadian Beef Grading Agency • Privatization success story • Maintain and enhance the integrity of the Canadian Grade Name

  17. THANK YOU Richard Heninger, Regional Supervisor Canadian Beef Grading Agency • www.beefgradingagency.com • Email: cbga@telus.net • Call: 403-330-2589 • toll free in Canada 1-888-582-2242

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