Commercial Beef
In recent years Canada's beef industry has been subjected to trade restrictions, which has consequently expanded the supply of mature animals in the breeding herd. In April 2005 the number of cull cows was estimated by Statistics Canada to have reached 909,000. This represents an exceptional opportunity for the Canadian beef industry, as this beef can be used to generate revenue through a wide variety of commercial products.
While temporary restrictions have increased the supply of mature animals in Canada, they have also accelerated the development of a value-added meat industry. A continued focus on enhanced utilization of commercial beef will deliver substantial long-term benefits across the entire industry.
Research Results
In order to accurately assess the viability of commercial beef, comprehensive research was completed across five separate areas of analysis that included appearance and shelf life, sensory analysis, tenderness tasting, yield and chemical analysis, and source grind evaluation.
The results of the commercial beef muscle profiling research indicates that while the juiciness and flavour of beef from older animals may at times be perceived as superior even to youthful cattle, tenderness enhancement strategies are required for some muscles. Tumbling, moisture enhancement and mechanical tenderization can bring more consistency and improved performance in commercial beef, in a highly cost effective way.
Mature Cattle Quality Grades
| Grade |
D1 |
D2 |
D3 |
D4 |
|
| Maturity (Age) |
Mature |
Mature |
Mature |
Mature |
| Muscling |
Excellent |
Medium to
Excellent |
N/A |
N/A |
Fat Colour
and Texture |
Firm, white
or amber |
White to
yellow |
N/A |
N/A |
| Fat Measure |
> 15 mm
(0.6 in.) |
> 15 mm
(0.6 in.) |
> 15 mm
(0.6 in.) |
> 15 mm
(0.6 in.)
or more |