So, yah, how ’bout that Canadian beef?

During a recent visit to Québec, we happened upon an opportunity to do a little meat-spotting. While meandering the aisles of a Costco store, the delicious-looking Canadian beef in the Meat Department made for some mouth-watering picture-taking–and a few questions.

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Many steak-lovers world-wide are well aware of the Prime/Choice distinction in grades of American beef–thanks in great part to several great American Steakhouses. Fewer of us know that plenty of exquisite beef is raised on the rich soils of Canada and graded with slightly different names and criteria. Perhaps the difference is not in name alone.

Canadian and U.S. Beef Grading Standards

Canada Beef, Inc. has been getting the word out to chefs and foodies that they have beef to offer that will dazzle you with its marbling and–of course, flavor. Their comparative grading chart http://www.canadabeef.ca/us/en/quality/Standards/default.aspx raises more questions than it answers, but the deep, ruby red meat and distinct, white marbling in the Québecois Costco meat department sure provided lots of enticement for exploration.

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We would love to learn from you what your experiences are with different sources of beef, as well the type, grade and cuts you prefer to dry age for different purposes. Please weigh in on the UMAi Dry Forum: http://www.drybagsteak.com/forum/13-general-questions/3230-canadian-vs-american-beef-grades-your-thoughts#4461