Module 10-canadian meat grading system Flashcards
How is meat graded
Meat is graded to classify carcasses according to set standards
what is the purpose of grading meat
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
what are the benefits of grading
Grading provides a common unambiguous language for describing the commercially important characteristics of the meat on the carcass
is grading assigned to a carcass or individual meat cut
the grade is assigned to the carcass as a whole, not to the individual meat cuts
why is grading beneficial for producers producing higher quality carcasses
Grading also defines carcass quality objectives by rewarding producers who produce higher quality carcasses as defined by higher grades and higher economic returns
how many parts does beef grading have to it
In Canada, beef grading has two parts
what are the two aspects of grades to beef grading
(1) Quality Grade, and (2) Yield Grade
how long after slaughter is the beef examined
The carcass to be graded is examined 24 hours postmortem
what is the quality grade of the cattle meat-based on
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.
how many beef grades are in the Canadian grading system
There are thirteen beef grades in the Canadian grading system
is grading mandatory
no, Grading is voluntary and almost half of cow and bull carcasses are not graded
how many cows and bulls carcasses arent graded in canda
almost half of cow and bull carcasses are not graded
what is the highest quality Canadian grade
The highest quality Canadian grades are the four Canada A/AA/AAA/Prime grades.
what are the Canadian B grades for
The four Canada B grades are for youthful carcasses that do not meet the minimum requirements of the Canada A/AA/AAA/Prime grades
what are the D grades for
The D grades are cow grades for mature carcasses
what does the E grade represent
the E grade represents mature or youthful bull carcasses showing pronounced masculinity
what are carcasses that are graded A/AA/AAA/Prime also classified for
Carcasses that are graded Canada A/AA/AAA/Prime are also classified for lean meat yield content in the carcass.
where do most of the youthful animals graded in Canada fall
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
how many percent of youthful animals fall into the AAA and AA category
52 percent and 42 percent of animals falling into these two grades
how many percent of the youthful animals fall under the prime category
Approximately one percent of youthful carcasses are graded Canada Prime
how many percent of youthful carcasses fall under the A grade
three percent grade Canada A
how many percent of the youthful carcasses fall under the B grade
two percent fall into the B grades
how is beef from mature animals sold
Beef from mature animals is sold as “commercial beef” indicating a lower grade
what has recent study’s shown about beef mature animals
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.
what are quality graded beef carcasses designed for (for consumers)
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
what is the purpose of the quality grade segregation for beef
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
what characteristics must be true about beef in the ‘B’ quality grade
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
where does beef dark cutters fall
The B4 grade is assigned to animals classified as dark cutters
what are some characteristics of dark cutters
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
what is most dark cutting beef destined for
Most dark cutting beef is used in processed products
in recent years how many graded cattle were dark cutters and what did it cost the industry
In 2016, 1.6 percent of graded carcasses were dark cutters with an average loss of $300 per head
what causes dark cutter meat
Dark cutting beef occurs when the muscle glycogen stores have been depleted and it is usually associated with preslaughter stress
what can cause temporary depletions in muscle glycogen
Extreme environmental conditions can create temporary depletions in muscle glycogen
what cattle are most prone to dark cutting beef
Excitable cattle and heifers in estrus are more likely to suffer muscle glycogen depletion resulting in dark cutting beef.
what age are cows categorized as ‘D’ grade beef
Carcasses from mature cows (over thirty months of age) are usually categorized as ‘D’ grade (D1-D4)
how many percent of cows are categorized as ‘D’ grade beef
About fifteen percent of graded carcasses in Canada will be assigned ‘D’ grades
what is most of the beef from ‘D’ carcasses used for
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
are common characteristics of meat from bull what are they usually destined for
Meat from bulls is typically very lean and is directed towards further processing
what are the three yield classes of ribeye based on
There are three yield classes based on measurements of rib-eye length, rib-eye width and fat depth on the rib-eye
where is the ribeye exposed for examination
the ribeye (longissimus muscle) is exposed between the 12th and 13th ribs for examination
what is the highest yield grade for the ribeye
The highest yield grade, Y1, is for carcasses comprised of 52.4 percent or more lean meat
what is the lowest yield grade of the ribeye
the lowest yield grade, Y5, is for carcasses carcasses yielding less than 45 percent lean meat
