TORONTO — Significant changes in the beef industry have prompted the United States to consider revising its grading system, but Canada is not following suit.
“Often there are suggestions for different improvements. Currently there is nothing proposed,” said Dave Solverson, president of the Canadian Cattlemen’s Association.
“Our grading system is more specific than the U.S. system.”
Canada is monitoring the U.S. proposals because both countries want similar systems, said Graeme Hedley, chair of the Canada Beef Grading Agency.
“We are harmonized on marbling and we are in the process of harmonizing on yield,” he said.
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“It doesn’t have a lot of bearing on consumers, but it affects how producers get paid.”
The changes will take modern cattle types into account, but sweeping changes are unlikely, he said.
Canada offers a private service that is federally regulated through the Canadian Food Inspection Agency.
“We deliver according to the regulations and the CFIA employs a national grades officer,” Hedley said.
Canada’s grading regulations are embedded in the new food safety act. Some regulatory changes will be published for comment later this year with implementation the middle of next year.
The U.S. Department of Agriculture announced Aug. 14 it was seeking public comment on revisions that would include a review of beef in-strument grading.
The computerized system measures qualities such as fat depth and deposition. It can also more accurately determine marbling and yield when a carcass appears to be borderline.
The U.S. standards were developed nearly 100 years ago and were last changed in 1997.
Cattle have grown larger and their physical makeup has changed since the last review. Carcasses were 500 to 600 pounds when the yield grade standard was developed 50 years ago but have since grown to 800 to 900 lb.
The U.S. grades are Prime, Choice, Select and Standard and are based on quality and yield grades.
The quality grades refer to marbling and maturity while yield determines the percentage of a carcass that should yield boneless, closely trimmed retail cuts.
