Demystifying Commercial Grade Beef: A Complete Guide to Canada’s Non-Quality Graded Beef

When shopping for beef in Canada, you may come across labels like “Canada AAA” indicating the quality grade But in some cases beef is simply labeled as “commercial grade” or “ungraded” This leaves many consumers wondering – what exactly is commercial grade beef?

While it lacks an official quality grade name, commercial beef still meets certain standards. Understanding the full story behind this type of beef labeling can help you make informed choices at the meat case.

The Difference Between Graded and Ungraded Beef

The key distinction between commercial grade and other types of beef sold in Canada comes down to whether it has gone through official quality grading for tenderness and juiciness

• Graded beef – Carcasses are assessed for marbling, age, color, etc. and assigned a grade like Canada AAA or Canada AA based on quality.

• Commercial grade/ungraded beef – Has not received an official qualitative grade for eating characteristics.

All beef – whether graded or commercial – is inspected for food safety and wholesomeness. But only graded beef has had attributes like marbling evaluated to place it into one of Canada’s quality grade categories.

Why Would Beef be Sold Ungraded?

There are a few reasons why beef may be sold as an ungraded commercial product rather than receiving an official quality grade:

• The beef is destined for further processing where precise grades are not needed.

• The beef was graded under a foreign system and loses its grade when imported to Canada.

• The processor chooses not to have the beef graded to save on operational costs.

• The carcass failed to meet the minimum specifications for Canada’s quality grade categories.

While uncommon in the mainstream beef supply, these factors can all lead to ungraded meat being marketed to consumers.

Who Is Responsible for Grading Beef?

In Canada, beef grading is conducted by graders certified by the Canadian Beef Grading Agency (CBGA). The CBGA operates under specifications outlined by the Canadian Food Inspection Agency to provide accurate, consistent beef grading services.

Graders evaluate carcasses on criteria like marbling, maturity, fat color and firmness. They assign quality grades based on these assessments. The CBGA also manages Canada’s beef grading regulations and standards.

Quality Differences Between Graded and Commercial Beef

Since commercial grade beef has not undergone official quality grading, there can be more variability compared to graded products. Here are some key points of difference:

• Marbling – No standard for marbling, which impacts flavor and juiciness.

• Maturity – Can come from older animals; this meat is often less tender.

• Cut yield – No consistent standards around cutability and trim.

• Consistency – Greater variability in eating experience batch to batch.

• Labeling – Cannot be labeled with an official grade name like “Canada AA.”

While ungraded beef is fully edible, the lack of standards around quality can make for an inconsistent product.

Buying and Cooking Tips for Commercial Grade Beef

Commercial grade or ungraded beef can still be a smart purchase if you use proper selection and preparation strategies:

• Examine marbling and color – Look for beef with good fat streaking and a bright red color when raw.

• Choose well-marbled cuts – Cuts like ribeye have more room for error. Avoid cuts like loin or tenderloin.

• Cook with moist heat – Braising commercial grade beef is a good bet. Avoid grilling.

• Cook to proper doneness – Don’t overcook beyond medium or it will be tough.

• Use tenderizing methods – Marinades and mechanical tenderizing can help commercial beef.

With some care around selection and cooking, you can get a tasty meal from ungraded beef even though inconsistencies in quality remain a possibility.

Does “No Roll” Labeling Indicate Commercial Grade Beef?

Some beef packaging may include the label “no roll” which refers to pre-trimmed, non-rolled cuts intended for further processing. While “no roll” beef has not undergone full portioning into retail cuts, it is not automatically equivalent to commercial grade or ungraded beef.

The key points around “no roll” labeling:

• Can still be quality graded beef and labeled with the appropriate grade.

• Primal or subprimal cuts that are left untrimmed and unrolled (ex. chuck, round).

• Will undergo additional processing/trimming by buyer.

• Does not definitively indicate commercial ungraded beef.

• Look for official grade name or “ungraded” indicator to be sure.

So a “no roll” label alone does not necessarily mean that beef is ungraded. Other terminology on the packaging indicates the true grade status.

Other Types of Non-Graded Beef to Look For

Beyond the standard commercial grade label, there are some additional terms to look for if you want to verify whether beef has undergone official government quality grading:

• “Ungraded” or “Not Graded” – More clear than “commercial grade” that the beef is ungraded.

• “For Further Processing” – Indicates pre-trimmed primals and subprimals intended for grinding or other uses. May or may not be graded.

• “Not for Individual Sale” – Typically unpackaged beef primals destined for further processing. Likely ungraded.

• Foreign grade – If a grade name from the origin country (like USDA Grade) is used, it confirms the beef is ungraded under the Canadian system.

Watching for these cues provides clarity around whether you are purchasing officially graded Canadian beef or an unassessed commercial product.

Is Commercial Grade Beef a Food Safety Risk?

It’s important to underscore that commercial grade or ungraded beef does not imply any food safety risks or inspection issues. All beef sold through legal channels in Canada is rigorously checked for health and hygiene regardless of quality grade status.

Key facts confirming the safety of commercial beef:

• Inspected by the CFIA to meet Canadian food safety standards.

• Free of pathogens, contamination and unacceptable residues.

• Subject to the same health and screening regulations as Canada graded beef.

• Considered wholesome, fit for human consumption.

• Labeled as “ungraded” rather than “inferior.”

So while inconsistencies around tenderness and flavor remain possible with commercial grade beef, you can feel secure that it has cleared all food safety checks required for legal sale in Canada.

Should You Avoid Commercial Grade Beef?

Commercial grade beef does not need to be totally avoided – just approached with the right understanding and precautions around selection and preparation. Some circumstances where selecting it can be reasonable:

• You find it at a significant discount compared to Canada graded beef.

• You plan to braise it in liquid or stew it for a long time.

• You will be grinding it or using it for processing where grade matters less.

• You pick well-marbled cuts like ribeye roasts.

• You trim it yourself into portions ideal for quick cooking like stir fries or kabobs.

While graded beef offers more consistency, with smart buying and cooking commercial beef can still make flavorful meals at a budget-friendly price point in the right scenarios.