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