Chambersfood.com - Beef Information

WHAT IS AGING?	Aging can dramatically improve beef tenderness and flavour. In the aging process, beef is held at controlled temperatures and humidity for a period of time. During this time, enzymes naturally occurring in the meat break down some of the connective tissue that contributes to toughness. For enhanced eating quality, look for beef that is aged at least 10 - 14 days. Beef CANNOT be safely aged in a home refrigerator.
WHAT IS MARBLING AND GRADING?	Marbling can enhance the juiciness and flavour of beef. It refers to the amount of white flecks of fat that you see running through the lean meat. Beef Grading can indicate the amount of marbling in the meat. Grading is a voluntary process of the Canadian Beef Industry. Canada's Top Grades, ranging from most to least marbling are: Canada Prime (available in most restaurants), Canada AAA, Canada AA, or Canada A. Beef can be sold un-graded, but eating quality can vary. Grading has nothing to do with inspection.
WHAT IS INSPECTION?	Canada has a complex Meat Inspection System in place to help ensure Canadians have access to a safe, wholesome food supply. Inspection is not related to eating quality or grading. Inspection can take place at the federal, provincial, and municipal government levels.
WHY ARE THERE COLOUR DIFFERENCES IN BEEF?	Colour can vary due to many factors including packaging material, amount of aging, meat storage temperature and condition of the meat. A bright red colour is not always the best indication of freshness or quality. As beef is exposed to oxygen, it quickly turns cherry red. Meat not exposed to oxygen will remain dark. This is why a package of ground beef can be red at the surface but dark purple in the centre. Likewise, beef in airtight packaging can naturally be a dark purplish colour even on the surface. Beef that has been well aged can have a slightly darker colour. Government regulations prohibit the addition of any colourings, additives or preservatives to fresh beef.