angus2.gif (14176 bytes)

CANADIAN ANGUS BEEF PROGRAM

Angus and Angus-cross cattle grade higher than any other breed groups when it comes to quality grade, marbling score and confirmation. This is based on studies at the Meat Animal Research Center. The heritability of tenderness is moderately low; the heritability of marbling is moderately high. The correlation between marbling and tenderness is also high so if cattle are selected for marbling, tenderness will improve.

Canadian Angus cattle's superior marbling ability opens the door for consistent beef tenderness and increased consumer acceptance. With this in mind, Edmonton Meat Packing entered into an agreement with the Canadian Angus Association to process and market Canadian Angus Beef. In so doing, we are able to offer to the retailer an AAA Beef program that can be marketed with a brand name, Canadian Angus, that sets it apart from any other AAA beef program being promoted.

Only processors, distributors or retailers licensed by the Canadian Angus Association can represent and sell this superior beef

To qualify for the Canadian Angus Beef Pro gram specific standards must be met before a product can be labeled and sold under the Canadian Angus Beef Program.

These include:

Be from Canada 1 or Canada 2 yield grade.

Must receive an AAA marbling score of 6 or better by the Canadian Beef Grading Agency.

Carcass cuts must be aged a minimum of 14 to 21 days to ensure flavor and tenderness.

Cattle are identified by the packer participant as Angus or Angus cross-bred cattle. They will have superior beef type confirmation without excessive humps and ears. Angus beef can be Red or Black.

Carcasses meeting these requirements will be stamped with the Canadian Angus mark and will continue to be identified and marked through processing to point of purchase by the end user