Canadian Beef Grading AgencyCanadian Beef Grading Agency

OVERVIEWOVERVIEW

Grading Beef & Bison in Grading Beef & Bison in CanadaCanada Privatized delivery since 1996Privatized delivery since 1996 Federally Regulated -- AccreditedFederally Regulated -- Accredited Industry drivenIndustry driven Not for profitNot for profit Full cost recoveryFull cost recovery Voluntary to registered Voluntary to registered

establishmentsestablishments WHY? Independent third party WHY? Independent third party

assessment for valueassessment for value

Our Goals and Obligation to the Our Goals and Obligation to the IndustryIndustry

ConsistentConsistent

Cost effectiveCost effective

EfficientEfficient

Our ToolsOur Tools

RegulationsRegulationsHands on Training Hands on Training CertificationCertificationManualsManualsMarbling standardsMarbling standardsYield rulerYield rulerGrade stampsGrade stampsAuditsAuditsCorrelationsCorrelations

Grading - a decision treeGrading - a decision tree

Carcass assessment Carcass assessment Sex Sex AgeAge FatFat MusclingMuscling MeatMeat

Our greatest challenge – subjective nature , Our greatest challenge – subjective nature , ““based on interpretation”based on interpretation”

Why these factors?Why these factors?Each factor plays a role in quality, yield and / Each factor plays a role in quality, yield and / or value of a carcassor value of a carcass

Each factor influences consistency and Each factor influences consistency and predictability of the eating experiencepredictability of the eating experience

Key FactorsKey Factors

sex – tendernesssex – tenderness

age – tendernessage – tenderness

fat – consumer acceptance and yieldfat – consumer acceptance and yield

muscling – yieldmuscling – yield

meat – consumer acceptance, shelf life, meat – consumer acceptance, shelf life, flavour and juiciness flavour and juiciness

Failure to meet the requirement for Failure to meet the requirement for any “key” factor cannot be any “key” factor cannot be

compensated by high performance compensated by high performance in a different “key” factor.in a different “key” factor.

Bone OssificationBone Ossification

MEATMEAT

Colour and consistency Colour and consistency

Marbling

Finish – fat cover and colorFinish – fat cover and color

CHARACTERISTICS OF A1, A2, CHARACTERISTICS OF A1, A2, A3 & A4 BISONA3 & A4 BISON

80% OR LESS OSSIFICATION80% OR LESS OSSIFICATIONGOOD TO EXCELLENT MUSCLINGGOOD TO EXCELLENT MUSCLINGFIRM, WHITE TINGED WITH RED TO AMBER FIRM, WHITE TINGED WITH RED TO AMBER FATFATFIRM BRIGHT AND RIB EYEFIRM BRIGHT AND RIB EYEA1 HAS 2 – 6 MM OF FATA1 HAS 2 – 6 MM OF FATA2 HAS 7 – 12 MM OF FATA2 HAS 7 – 12 MM OF FATA3 HAS 12 – 18 MM OF FATA3 HAS 12 – 18 MM OF FATA4 HAS 18 & OVER MM OF FATA4 HAS 18 & OVER MM OF FAT

THE ‘B’ GRADESTHE ‘B’ GRADES

B1 SAME CRITERIA AS THE A GRADES BUT B1 SAME CRITERIA AS THE A GRADES BUT LESS THAN 2 MM OF FATLESS THAN 2 MM OF FAT

B2 EXCELLENT TO MEDIUM MUSCLING B2 EXCELLENT TO MEDIUM MUSCLING WITH FAT WHITE TO YELLOW, MEAT WITH FAT WHITE TO YELLOW, MEAT BRIGHT TO DARK, NO MEASUREMENT BRIGHT TO DARK, NO MEASUREMENT REQUIREMENTS FOR FATREQUIREMENTS FOR FAT

B3 MUSCLING DEFICIENT TO A POINT OF B3 MUSCLING DEFICIENT TO A POINT OF EMMACIATION, NO REQUIREMENTS FOR EMMACIATION, NO REQUIREMENTS FOR MEAT OR FAT COLOR AND NO FAT MEAT OR FAT COLOR AND NO FAT MEASUREMENT REQUIREMENTMEASUREMENT REQUIREMENT

THE MATURE GRADESTHE MATURE GRADES

D1 EXCELLENT TO MEDIUM MUSCLING D1 EXCELLENT TO MEDIUM MUSCLING WITH 2 – 6 MM OF FATWITH 2 – 6 MM OF FAT

D2 EXCELLENT TO MEDIUM D2 EXCELLENT TO MEDIUM MEASUREMENT WITH 6 + MM OF FATMEASUREMENT WITH 6 + MM OF FAT

D3 MEDIUM & BELOW MUSCLING WITH D3 MEDIUM & BELOW MUSCLING WITH LESS THAN 2 MM OF FATLESS THAN 2 MM OF FAT

Our ChallengesOur Challenges

Consistent interpretationConsistent interpretation

Environment - Carcass presentationEnvironment - Carcass presentation

FrequencyFrequency

VarietyVariety

Expanding to service new requestsExpanding to service new requests

Adding valueAdding value

Canadian Beef Grading AgencyCanadian Beef Grading Agency

Privatization success story Privatization success story

Maintain and enhance the integrity of the Maintain and enhance the integrity of the Canadian Grade NameCanadian Grade Name

THANK YOUTHANK YOU

Richard Heninger, Regional SupervisorRichard Heninger, Regional Supervisor

Canadian Beef Grading AgencyCanadian Beef Grading Agency www.beefgradingagency.comwww.beefgradingagency.com Email: Email: cbga@telus.netcbga@telus.net Call: 403-330-2589 Call: 403-330-2589 toll free in Canada 1-888-582-2242toll free in Canada 1-888-582-2242