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| FREQUENTLY ASKED QUESTIONS
ABOUT BEEF |
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Often, when there is talk about beef, terms like aging, marbling, or grading are used. Here are some frequently used terms and questions explained:
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What is Aging?
Aging beef can dramatically improve beef tenderness and flavour. In the
aging process beef is held at controlled temperatures and humidity for
a period of time. During this time, enzymes naturally occurring in the
meat break down some of the connective tissue that contributes to toughness.
Look for beef that is aged at least 14 to 21 days. Check with your meat
counter representative for details about the aging policy of the beef
they sell. Premium Beef’s fresh meat counter is aged approx. 21
days!
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What is Marbling and Grading?
Marbling refers to the amount of fine white flecks of fat that you see running through the lean meat. It can enhance the juiciness and flavour of beef. Grading can indicate the amount of marbling in the meat. Canada’s Top Grades, ranging from most to least marbling are Prime, Canada AAA, Canada AA or Canada A. We have a Canadian Grading Inspector come to our plant to grade our meat. At Premium Beef we sell AA or higher, Ontario Corn Fed Beef out of our retail store. We do have different lines of beef that we sell wholesale in Ontario. |
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What is Inspection?
| Canada has a complex Meat Inspection system in place to help ensure
we all have access to a safe, wholesome food supply. Inspection is
not related to eating quality or Grading. Inspection can take place
at the federal, provincial and municipal government levels –
to obtain more information about Canada’s Meat Inspection System,
visit www.beefinfo.org
or call 1-888-248-BEEF. Our plant is a Provincially Inspected plant. We have a meat inspector on sight everyday monitoring our plant. This is important information for you as a consumer. Please ask us if you have any questions regarding this procedure. |
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Why are there Colour Differences in Beef?
Colour can vary due to many factors including packaging material, amount
of aging, store temperature and condition of the meat. A bright red colour
is NOT always the best indication of freshness or quality.
As beef is exposed to oxygen, it quickly turns cherry red. Meat not exposed
to oxygen will remain dark. That is why a package of ground beef can be
red at the surface but dark purple in the center. Likewise, beef in airtight
packaging like cryovacing can naturally be a dark purplish. Once opened
from cryovac packaging the colour will return.
Beef that has been well aged can have a slightly darker colour. Even grey
in appearance.
West Grey Premium Beef Inc. | RR. #3, Hwy #6
| Durham, Ontario N0G 1R0
Telephone: 519.369.3163 Fax: 519.369.2927 Email:
beef@premiumbeef.ca
©2006-2009 West Grey Premium Beef Inc. | Web Design & Hosting: GAWD Productions