These programs provide Canada with scientific basis for ensuring the quality and safety of our beef supply to meet customer requirements. The demand for high quality beef and beef products results from changing consumer tastes and needs. To meet this need, beef producers and industry officials felt lean meat yields and marbling should be used as a criterion in beef grading. As a result of the demands from both the industry and public, Agriculture Canada implemented new Beef Carcass Grading Regulations in June 1992. The Canadian beef grading system provides a statement of quality for the consumer.
Grades are also a basis for paying the producer what their product is worth.
Marbling Marbling is a major criteria in the present beef grading system. Marbling enhances meat flavor and juiciness through dispersed fat deposits within the muscle tissue. The level of marbling is used in the determination of which grade the meat will receive. Meat without marbling falls into a B1 category. Under this system, buyers are able to choose the level of quality they desire.