The classification of beef
At Édouard and Léo, we encourage the consumption of quality local meat, but one must still understand how it is evaluated.
In Canada, we classify beef into 4 categories that are primarily differentiated by the age of the cattle as well as its degree of marbling: Prime, AAA, AA, and A.
"Their quality is also measured by a greater uniformity in the weight of the carcasses and their genetic background."
"In our butcher shop, only products of the two highest grades, namely AAA for our beef from Quebec and Prime for our Prince Edward Island selection, are offered."
THE GRADES
PRIME
The Prime classification mainly comes from beef aged less than 30 months with very abundant marbling, which is why you will generally find a bit more flavor in this type of meat.
AAA
As for the AAA classification, it also comes from beef that is less than 30 months old but has marbling ranging from abundant to moderate. This allows for meat that is still quite flavorful. About half of the cattle receive this grade.
AA
The AA classification comes from a beef that is 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 the beef. It is again assigned to a steer 30 months or younger, 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 the menu of certain restaurants, Angus is not a grade per se. It is rather a breed of beef, and it is mainly its large amount of tender meat as well as its usually high marbling that makes it so popular.
Beef from Quebec Beef from Prince Edward Island