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Canadian Beef Grading Agency. OVERVIEW Grading Beef & Bison in Canada Privatized delivery since 1996 Privatized delivery since 1996 Federally Regulated.

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Presentation on theme: "Canadian Beef Grading Agency. OVERVIEW Grading Beef & Bison in Canada Privatized delivery since 1996 Privatized delivery since 1996 Federally Regulated."— Presentation transcript:

1 Canadian Beef Grading Agency

2 OVERVIEW Grading Beef & Bison in Canada Privatized delivery since 1996 Privatized delivery since 1996 Federally Regulated -- Accredited Federally Regulated -- Accredited Industry driven Industry driven Not for profit Not for profit Full cost recovery Full cost recovery Voluntary to registered establishments Voluntary to registered establishments WHY? Independent third party assessment for value WHY? Independent third party assessment for value

3 Our Goals and Obligation to the Industry Consistent Cost effective Efficient

4 Our Tools Regulations Hands on Training CertificationManuals Marbling standards Yield ruler Grade stamps AuditsCorrelations

5 Grading - a decision tree Carcass assessment Sex Sex Age Age Fat Fat Muscling Muscling Meat Meat Our greatest challenge – subjective nature, “based on interpretation”

6 Why these factors? Each factor plays a role in quality, yield and / or value of a carcass Each factor influences consistency and predictability of the eating experience

7 Key Factors sex – tenderness sex – tenderness age – tenderness age – tenderness fat – consumer acceptance and yield fat – consumer acceptance and yield muscling – yield muscling – yield meat – consumer acceptance, shelf life, flavour and juiciness meat – consumer acceptance, shelf life, flavour and juiciness

8 Failure to meet the requirement for any “key” factor cannot be compensated by high performance in a different “key” factor.

9 Bone Ossification

10 MEAT Colour and consistency Colour and consistency Marbling

11 Finish – fat cover and color

12 CHARACTERISTICS OF A1, A2, A3 & A4 BISON 80% OR LESS OSSIFICATION GOOD TO EXCELLENT MUSCLING FIRM, WHITE TINGED WITH RED TO AMBER FAT FIRM BRIGHT AND RIB EYE A1 HAS 2 – 6 MM OF FAT A2 HAS 7 – 12 MM OF FAT A3 HAS 12 – 18 MM OF FAT A4 HAS 18 & OVER MM OF FAT

13 THE ‘B’ GRADES B1 SAME CRITERIA AS THE A GRADES BUT LESS THAN 2 MM OF FAT B2 EXCELLENT TO MEDIUM MUSCLING WITH FAT WHITE TO YELLOW, MEAT BRIGHT TO DARK, NO MEASUREMENT REQUIREMENTS FOR FAT B3 MUSCLING DEFICIENT TO A POINT OF EMMACIATION, NO REQUIREMENTS FOR MEAT OR FAT COLOR AND NO FAT MEASUREMENT REQUIREMENT

14 THE MATURE GRADES D1 EXCELLENT TO MEDIUM MUSCLING WITH 2 – 6 MM OF FAT D2 EXCELLENT TO MEDIUM MEASUREMENT WITH 6 + MM OF FAT D3 MEDIUM & BELOW MUSCLING WITH LESS THAN 2 MM OF FAT

15 Our Challenges Consistent interpretation Consistent interpretation Environment - Carcass presentation Environment - Carcass presentation Frequency Frequency Variety Variety Expanding to service new requests Expanding to service new requests Adding value Adding value

16 Canadian Beef Grading Agency Privatization success story Maintain and enhance the integrity of the Canadian Grade Name

17 THANK YOU Richard Heninger, Regional Supervisor Canadian Beef Grading Agency www.beefgradingagency.com www.beefgradingagency.com www.beefgradingagency.com Email: cbga@telus.net Email: cbga@telus.netcbga@telus.net Call: 403-330-2589 Call: 403-330-2589 toll free in Canada 1-888-582-2242 toll free in Canada 1-888-582-2242


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