Grading guide
Canadian Beef Grading Guide
What is the Canadian Beef Grading System?
Canada uses an optional but important national grading system to evaluate beef on several key factors, including marbling, texture, tenderness, maturity, and (most importantly) taste. There are 13 possible grades, but the vast majority of beef sold in Canada is graded A or above.
Below A
Beef graded below A is typically used for ground beef and processed products rather than steaks.
A
With only traces of marbling and unevenly distributed fat, A-grade beef is the lowest of the four top grades. It is tender and can be eaten as thin, lean steaks, but is commonly incorporated into processed products.
AA
AA-graded beef is a step up in quality from A. Its moderate marbling gives it reliable flavour and tenderness; this is the steak most commonly sold in grocery stores and restaurants, and a great option for everyday grilling.
AAA
When people talk about high-quality steaks, they are often referring to highly marbled and tender AAA-graded beef. Its richer flavour makes it the go-to option at premium steakhouses, and a favourite of home cooks from coast to coast.
Canada Prime
The highest beef grade in the country, Canada Prime comes from cattle with exceptional marbling and tenderness. This exclusive option is rare, but you can find it in fine dining establishments and premium butcher shops like Prime Provision.
Other Classifications
In addition to the Canadian Beef Grading System, there are also Angus programs that control the quality of beef by meeting specific cattle genetic requirements and other qualification metrics. Grass-fed and hormone-free cattle can also be certified.
Certified Angus Beef (CAB)
The Certified Angus Beef (CAB) program certifies beef selected from Angus cattle to meet strict marbling, tenderness, and appearance requirements. If classified through the Canadian Beef Grading System, this premium quality beef is typically AAA or Canada Prime.
Black Angus
Black Angus refers to typically well-marbled beef from the Angus cattle breed that has not been certified via one of the Angus programs: all Certified Angus Beef (CAB) is black Angus, but not all black Angus is CAB.
Frequently Asked Questions
Does aging impact a steak's grade?
While aging beef can certainly impact (and improve) taste and tenderness, it does not have any impact on the grade, as cattle are graded at the time of slaughter.
Is Certified Angus equal to Canadian Prime?
Not necessarily, but it can be. The CAB program has strict breed-specific requirements for marbling, muscling, and maturity that typically exceed the threshold for an AAA grade. In some cases, CAB qualifies as Canada Prime.
What does marbling refer to?
One of the key factors when grading beef, marbling refers to the small streaks of fat within the muscle. Marbling improves flavour, juiciness, and tenderness when the meat is cooked, and is more pronounced in higher-grade beef.