Canadian beef is highly regarded in culinary circles. The care and attention taken by Canadian cattle farmers have raised their status to world leaders in this field. When it comes to grading beef, the criteria for each grade include carcass muscling, maturity, external fat cover, marbling, and meat quality. There are thirteen beef grades in the Canadian system, with A, AA, AAA, and Prime indicating the highest quality meat. PRIME-GRADE BEEF Only 2% of graded beef is given a Prime grade. Prime grade beef features abundant marbling, with the red meat laced with even fat distribution. The presence of this fat means a more tender and juicy cut of beef that should work well in all conditions. Steak cut.
