At Édouard and Léo, we encourage the consumption of quality local meat, but it is still necessary to understand how it is evaluated.
In Canada, we classify beef into 4 categories mainly differentiated by the age of the beef as well as its degree of marbling: Prime, AAA, AA, and A.
Their quality is also measured by greater uniformity in carcass weight and their genetic background.
In our butcher shop, only products of the two best grades, namely AAA for our Quebec beef and Prime for our Prince Edward Island selection, are offered.
THE GRADES
PRIME
The Prime classification mainly comes from beef less than 30 months old with very abundant marbling, which is why you will generally find a bit more flavor in this type of meat.
AAA
Regarding the AAA classification, it also comes from beef less than 30 months old but with marbling ranging from abundant to moderate. This results in meat that is still very flavorful. About half of the beef receives this grade.
AA
The AA classification comes from beef less than 30 months old where the marbling ranges from moderate to light. This represents approximately 45% of cattle.
A
The last category is grade A, which includes about 3% of beef. It is again assigned to a 30-month-old or younger steer, but with very little marbling. Having less marbling and therefore a bit less flavor, this classification is often used with sauces and marinades.
WHAT IS ANGUS BEEF?
Although it is often mentioned in advertisements or on some restaurant menus, Angus is not a grade as such. It is rather a breed of beef, and it is mainly its large amount of tender meat and usually high marbling that makes it so popular.
Quebec Beef Prince Edward Island Beef