Module 10-canadian meat grading system

Question 1

How is meat graded

Answer 1

Meat is graded to classify carcasses according to set standards

Question 2

what is the purpose of grading meat

Answer 2

The purpose of grading is to classify carcasses according to the standards that describe the carcass in economic terms that are understood by all sectors of the meat industry to simplify marketing and pricing

Question 3

what are the benefits of grading

Answer 3

Grading provides a common unambiguous language for describing the commercially important characteristics of the meat on the carcass

Question 4

is grading assigned to a carcass or individual meat cut

Answer 4

the grade is assigned to the carcass as a whole, not to the individual meat cuts

Question 5

why is grading beneficial for producers producing higher quality carcasses

Answer 5

Grading also defines carcass quality objectives by rewarding producers who produce higher quality carcasses as defined by higher grades and higher economic returns

Question 6

how many parts does beef grading have to it

Answer 6

In Canada, beef grading has two parts

Question 7

what are the two aspects of grades to beef grading

Answer 7

(1) Quality Grade, and (2) Yield Grade

Question 8

how long after slaughter is the beef examined

Answer 8

The carcass to be graded is examined 24 hours postmortem

Question 9

what is the quality grade of the cattle meat-based on

Answer 9

The quality grade of the meat is based on the colour of the meat and of the fat, the degree of marbling, and the maturity of the animal.

Question 10

how many beef grades are in the Canadian grading system

Answer 10

There are thirteen beef grades in the Canadian grading system

Question 11

is grading mandatory

Answer 11

no, Grading is voluntary and almost half of cow and bull carcasses are not graded

Question 12

how many cows and bulls carcasses arent graded in canda

Answer 12

almost half of cow and bull carcasses are not graded

Question 13

what is the highest quality Canadian grade

Answer 13

The highest quality Canadian grades are the four Canada A/AA/AAA/Prime grades.

Question 14

what are the Canadian B grades for

Answer 14

The four Canada B grades are for youthful carcasses that do not meet the minimum requirements of the Canada A/AA/AAA/Prime grades

Question 15

what are the D grades for

Answer 15

The D grades are cow grades for mature carcasses

Question 16

what does the E grade represent

Answer 16

the E grade represents mature or youthful bull carcasses showing pronounced masculinity

Question 17

what are carcasses that are graded A/AA/AAA/Prime also classified for

Answer 17

Carcasses that are graded Canada A/AA/AAA/Prime are also classified for lean meat yield content in the carcass.

Question 18

where do most of the youthful animals graded in Canada fall

Answer 18

Most of the youthful animals graded in Canada fall into the AAA and AA grades with 52 percent and 42 percent of animals falling into these two grades, respectively

Question 19

how many percent of youthful animals fall into the AAA and AA category

Answer 19

52 percent and 42 percent of animals falling into these two grades

Question 20

how many percent of the youthful animals fall under the prime category

Answer 20

Approximately one percent of youthful carcasses are graded Canada Prime

Question 21

how many percent of youthful carcasses fall under the A grade

Answer 21

three percent grade Canada A

Question 22

how many percent of the youthful carcasses fall under the B grade

Answer 22

two percent fall into the B grades

Question 23

how is beef from mature animals sold

Answer 23

Beef from mature animals is sold as “commercial beef” indicating a lower grade

Question 24

what has recent study’s shown about beef mature animals

Answer 24

recent studies have shown that the meat of mature animals is more flavourful and juicy than that of youthful animals; however, tenderization may be required for some cuts.

Question 25

what are quality graded beef carcasses designed for (for consumers)

Answer 25

Quality graded beef carcasses are designed to provide consumers with predictable, consistent eating experiences and choices in the level of fat they desire in their beef cuts

Question 26

what is the purpose of the quality grade segregation for beef

Answer 26

groups carcasses of similar quality providing consumers with an indication of what can be expected of the meat cuts they purchase in terms of tenderness, juiciness and flavour

Question 27

what characteristics must be true about beef in the ‘B’ quality grade

Answer 27

Carcasses falling into the ‘B’ quality grade (B1-B4) are youthful carcasses that fail to meet one or more of the quality requirements of the ‘A’ quality grade

Question 28

where does beef dark cutters fall

Answer 28

The B4 grade is assigned to animals classified as dark cutters

Question 29

what are some characteristics of dark cutters

Answer 29

Beef from dark cutters is visually unappealing because of its extremely dark red colour and it has a higher pH than typical beef. Dark cutting beef has poor storage qualities and a shortened shelf life

Question 30

what is most dark cutting beef destined for

Answer 30

Most dark cutting beef is used in processed products

Question 31

in recent years how many graded cattle were dark cutters and what did it cost the industry

Answer 31

In 2016, 1.6 percent of graded carcasses were dark cutters with an average loss of $300 per head

Question 32

what causes dark cutter meat

Answer 32

Dark cutting beef occurs when the muscle glycogen stores have been depleted and it is usually associated with preslaughter stress

Question 33

what can cause temporary depletions in muscle glycogen

Answer 33

Extreme environmental conditions can create temporary depletions in muscle glycogen

Question 34

what cattle are most prone to dark cutting beef

Answer 34

Excitable cattle and heifers in estrus are more likely to suffer muscle glycogen depletion resulting in dark cutting beef.

Question 35

what age are cows categorized as ‘D’ grade beef

Answer 35

Carcasses from mature cows (over thirty months of age) are usually categorized as ‘D’ grade (D1-D4)

Question 36

how many percent of cows are categorized as ‘D’ grade beef

Answer 36

About fifteen percent of graded carcasses in Canada will be assigned ‘D’ grades

Question 37

what is most of the beef from ‘D’ carcasses used for

Answer 37

Most of the beef from ‘D’ carcasses is used to produce ground beef and further processed products although muscle cuts from D1 carcasses may be used in low cost food service enterprises

Question 38

are common characteristics of meat from bull what are they usually destined for

Answer 38

Meat from bulls is typically very lean and is directed towards further processing

Question 39

what are the three yield classes of ribeye based on

Answer 39

There are three yield classes based on measurements of rib-eye length, rib-eye width and fat depth on the rib-eye

Question 40

where is the ribeye exposed for examination

Answer 40

the ribeye (longissimus muscle) is exposed between the 12th and 13th ribs for examination

Question 41

what is the highest yield grade for the ribeye

Answer 41

The highest yield grade, Y1, is for carcasses comprised of 52.4 percent or more lean meat

Question 42

what is the lowest yield grade of the ribeye

Answer 42

the lowest yield grade, Y5, is for carcasses carcasses yielding less than 45 percent lean meat