The change will bring Canadian grading closer in line with the United States system and should make trade easier.
The Canadian Beef Grading Agency (CBGA) will launch new beef yield standards at the same time as new food safety protocols come into effect.
The previous system reflected the prediction of the amount of lean meat in a carcass – red meat minus fat and bone – while the new system reflects a prediction of cutability or yield of boneless, closely trimmed retail cuts from the round, loin, rib and chuck, the CBGA said.
A team at the Lacombe Research and Development Centre developed a predictive algorithm and a formula using both statistical models and carcass testing in conjunction with CFIA. It considers the rib eye area, fat measurements and carcass weight to predict a class of cut yield.
The CBGA has provided its grader teams with new grading rulers, training videos and support to the packing industry to ensure everyone is ready to implement this change efficiently.
