The Rural Voice, 1977-12, Page 22firmness. Lean meat that is bright red, firm
and fine textured, with some marbling and
a firm, white fat covering is graded Canada
A . and produces cuts with the greatest
consumer appeal.
The grader determines meat yield by
having the carcass cut between the 1 lth
and 12th rib and measuring the depth of
fat. Research has shown there is a
relationship between the amount of fat at
this point and the potential meat yield of
the carcass -the heavier the fat the less
meat.
There are five beef grades ranging from
Canada A to Canada E. Theseare further
sub -divided into classes depending on the
particular characteristics of each carcass.
Carcass weight is also an important factor
in the grading system. In carcasses that
grade Canada A or Canada B. the amount
of fat covering for each class depends on
the warm carcass weight.
"All graded beef. regardless of grade, is
wholesome and nutritious," Mr. Jennings
says.
Beef sold in supermarkets is almost all
Canada Grade A, as is meat used in most
restaurants. Carcasses that fail to meet one
or more of the A grade standards but
otherwise are top quality are graded
Canada B and the meat is generally used
by smaller retailers and for freezer orders.
Beef graded C is usually lacking the fat
cover and muscling required to make the
top grades. It is mostly used to make
processed meat products and hamburger.
Grade D beef is from older animals and is
used mainly for hamburger and processed
meat products. Meat in the E grade is from
mature bulls and is used by processors to
make canned meat products.
Although food retailers sell mostly grade
A beef, a few supermarkets have begun
offering their customers. as an alternative.
C or D grade beef. The lower grade beef is
as nutritious as the top grades but may
require different cooking methods to make
it tender and flavorful.
Agriculture Canada is introducing
several changes in the beef grading system
to become effective January 2. 1978.
The amended regulations will provide
for a D5 grade and will eliminate the 300
pound minimum weight on A and B
carcasses.
In the present regulations, the D4 grade
includes mature thin as well as
overfinished carcasses. The fat has to be
trimmed from the overfinished ones before
shipping in order to be an acceptable
product. The thinner canner -type carcasses
will now be put in the DS grade to be used
for processing into canned meats with the
overfat carcasses left in the D4 grade. The
new grade classification allows the
commercial buyer to order more accurately
the type of meat he wants.
The deletion of the 300 pound minimum
carcass weight in the A and B grades will
„permit smaller carcasses - called beefettes
- to qualify for the top grades. Smaller
cattle are marketed in considerable
numbers in the fall, especially in Western
Canada. Many of the carcasses dress
slightly under 300 pounds but otherwise
qualify for grade A. Under the present
regulations they are graded Canada C.
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THE RURAL VOICE/DECEMBER 1977,PG.21.