A meat processor pays for a trained AMS meat grader to grade whole carcasses at the abattoir. The number for the grade stamp code is to appear in the bottom right corner of the outline. For details, refer to requirements specific to "beef carcasses" within the livestock carcasses section. He tells me that cows’ age affects meat tenderness, color, and marbling; and that because of that meat’s appearance and its correlation … The grade name, "Canada AAA", is in blocked capital letters. Please note that grade names satisfy the bilingual labelling requirement for mandatory information appearing on consumer prepackaged food since most are already bilingual (for example, Canada A, Canada B1, Canada C2) or, if not, are in both official languages when shown within the grade stamp (definition) as illustrated in the Compendium or Grades Document (for example, the grade name CANADA UTILITY UTILITÉ for poultry carcasses). For the 1972 film, see, Salvage, B. As the amount of external fat increases, the percent of retail cuts decreases. When repackaging cuts that originate from a mixed-grade container, these cuts may be marked with a specific grade only if each original cut was individually marked with a grade and the grade can be verified. Most classifiers are employed by MLC services and they are audited quarterly by the Rural Payments Agency (RPA) which is a government organisation. As of June 2009, about 2.9% of carcasses grade as Prime. Additionally, grade names must be reproduced in full. For more information, refer to livestock carcasses and poultry carcasses below. The grades are based on two main criteria: the degree of marbling (intramuscular fat) in the beef, and the maturity (estimated age of the animal at slaughter). Please note that a cut from a Canada AAA beef carcass that is exported in a container (for example,, prepackaged) may alternatively be labelled with the expression "Canada Choice" or "Choix Canada" [327, SFCR]. As ribeye area increase, percent retail cuts increases. Kidney fat is assessed subjectively and is expressed as a percentage of the carcass weight. The European Union's EUROP grid method of carcass classification was implemented in 1981. As with beef, marbling levels dictate whether the cut is Prime, choice, good, standard, or utility. Select grade). The bison grade stamp is a 2.5 cm square outline with double borders. The grade name appears in the top left corner of the square in blocked capital letters. 2930/81 were enacted to facilitate the application of a community scale for the classification of carcasses of adult bovine animals. U.S. This classification is subjectively assigned by the meat grader according to the EUROP system where E is excellent, U is Very Good, R is Good, O is Fair and P is Poor. Each word is on a separate line in blocked capital letters. Beef Quality Grades (Eight) There are eight beef quality grades. When we start talking about cutter, canner, and utility grades of beef, we’re generally talking about animals older than 42 months, according to Dr. Jonathan Campbell, an extension meat specialist and assistant professor of animal science at Penn State University. The USDA grading system breaks down the quality grades of beef into Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. A quality grade is a composite evaluation of factors that affect palatability of meat (tenderness, juiciness, and flavor). Volume 9 of the Compendium specifies import grade requirements for livestock carcasses (definition) and poultry carcasses (definition). Interestingly, only the first three are commonly sold at the butcher’s shop. 805/68 and price reporting to the EC became mandatory. For example, it would not be permitted to put a graded mature guinea carcass in the same container as a mature duck carcass, even if they share the same grade. Example: "Canada A or higher", Canadian beef graded any of the Canada B or Canada D grades or the Canada E grade may be mixed provided the specific grade names of the product are marked on the container. The price a farmer receives for a beast sent for slaughter is calculated by multiplying the carcass weight by the classification price for a particular category of animal (heifer, steer, bull, cow etc.) In the case of a poultry carcass that is individually packaged, the grade name must appear on the part of the package that is on or over the anterior centre of the breast, whereas when not individually packaged, the grade name must be on the tag attached to the V of the wishbone [330(1), SFCR]. The grader is usually an independent classifier who also monitors carcass dressing specification. Type size requirements for the grade name on consumer prepackaged poultry carcasses are summarized in the table below [330(2)(b) to (f), SFCR]. In addition to the Grades Document which details the grade names (definition) and requirements for beef, bison and veal carcasses, Volume 1 of the Compendium includes grade names and requirements for ovine and poultry carcasses. Grade names that do not include the name of the country that established the grade must be accompanied by a declaration of the country of origin. 1. Dictionary entry overview: What does utility-grade mean? Centered in the middle of the emblem is the letter grade assigned to the carcass, "AAA". Centered towards the top of the emblem is the word "Canada". Choice is an excellent economic alternative to U.S. Prime. Only graded poultry carcasses that are dressed or partially dressed and that have the same common name may be packaged together [331, SFCR]. The ovine grade stamp has the outline of a Canadian maple leaf. The differences in grading yield incompatible value judgments of beef value in the United States and the EU. Refer to Advertisements for bulk beef, veal, pork and lamb for more information. A grade stamp, roller brand (definition) (in the case of beef) or yield stamp (definition) (in the case of beef and lamb) must not be removed from a livestock carcass or primal cut unless the removal is at the direction of and under the supervision of a grader, or when these are being trimmed for further processing [328(1), SFCR]. There are eight beef quality grades. Therefore, the derived cuts can be marked accordingly with the grade "Canada B2" or "Canada D3". Despite this grading requirement, beef carcasses may be ungraded when labelled with the words "Ungraded Beef" / "boeuf non classifié" or "boeuf non classé" [204, 306(1), 306(2)(e) and (f), SFCR]. An appropriate reference would be "Cut from Canada AA Beef". A grade stamp must appear in red ink when marked on graded beef, veal and ovine carcasses, and in purple ink on a graded bison carcass [2.1(1), 2.2, 2.3, Grades Document; 4(1), Compendium, Volume 1 – Ovine Carcasses and Poultry Carcasses]. Volume 9 of the Compendium outlines the import grade requirements. You can grill, fry, … object to the current scheme of USDA grading since it is not based on direct measurement of tenderness, although marbling and maturity are indicators of tenderness. When a grade name is applied to a consumer prepackaged poultry carcass or livestock carcass (including a complete side, hind quarter, front quarter, primal cut or sub-primal cut of a beef carcass), the grade name must be shown on the principal display panel or in the manner set out in the Compendium [312(a), SFCR]. The import grade names for imported poultry carcasses are GRADE A, GRADE C and GRADE UTILITY UTILITÉ.