Canadian vs USDA

[Clefme]

Anyone have any insights about Canadian Prime vs. USDA Prime?
Or even just comparing all the grades between the two countries?

 

[SmokinAl]

Can’t help you, never had any Canadian beef, but I have had Aussie beef & was not impressed.
Al

 

[tx smoker]

Anyone have any insights about Canadian Prime vs. USDA Prime?

You may want to reach out to our good friend chef jimmyj He may not know this one but has shared a lot of insight into international cuisine so there's a possibility he can provide some info.

Robert

 

[gmc2003]

According to Google they're basically the same except for a couple minor differences.


Googled definition:

"In conclusion, the Canada Prime grade is virtually identical to the U.S.D.A. Prime grade, except that the Canadian grade does not allow dark coloured meat, yellow fat, older animals, or other off-quality characteristics. The Canada AAA grade is virtually identical to the U.S.D.A."

Chris

 

[GaryHibbert]

I've never seen a brisket up here that was labeled anything but "Brisket". Maybe that's just Alberta--don't know.
When I was growing up in Saskatchewan, it was probably just labeled "Potential Hamburger". I never knew anyone who actually cooked a brisket.
Gary

 

[chef jimmyj]

I cant add too much more, except...They are the same but Canada holds a higher standard to keep older animals, Spent Dairy Cows, from being used. Cow meat is actually delicious with a Beefier flavor, compared to a one year old Heffer, but the meat is a bit tougher and has a more limp texture, a roast doesn't hold its shape, when raw. I used to be able to get Cow Tenders at half the price of Steer Tenders...JJ