Post on 29-Jan-2016
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