CANADIAN BEEF GRADING AGENCY
FOR PUBLIC COMMENT
POSTED FOR PUBLIC COMMENT:
Proposed Amendment to the Canadian Beef, Bison and Veal Carcass Grade Requirements
February 3, 2026
Proposed Amendment to the Canadian Beef, Bison and Veal Carcass Grade Requirements – The Canadian Beef Grading Agency (CBGA) is responsible for the delivery of grading service for beef, bison and veal carcasses in Canada. The grade names and grade standards for these carcasses are found in the document entitled ‘’Beef, Bison and Veal Carcass Grade Requirements’’.
Proposed Amendment – Marbling Levels within Beef Grades
Background:
The Canadian Beef Grading Agency (CBGA) is responsible for the delivery of grading service for beef, bison and veal carcasses in Canada. The grade names and grade standards for these carcasses are found in the document entitled ‘’Beef, Bison and Veal Carcass Grade Requirements’’. It is available on the CBGA website. The CBGA is also responsible for the administration of this document including the ongoing management and proposals for amendments to the document from time to time. To manage proposed amendments to the standards from interested parties, the CBGA has developed a transparent and credible process to ensure that proposed amendments are available for broad stakeholder feedback, the impacts are properly considered, a suitable public comment period is provided, and there is broad support for the proposed amendment. Once these conditions are met, the CBGA believes that amendments can be finalized in a timely fashion. Grade standard requirements outlined in the ‘’Beef, Bison and Veal Carcass Grade Requirements’’ document have legal force since the document is incorporated by reference into the Safe Food for Canadians Regulations, administered and enforced by the Canadian Food Inspection Agency.
A proposed amendment is presented below for consideration.
General Description of Proposed Amendment:
The Canadian Beef Grading Agency (CBGA) is proposing a minor amendment to the Beef, Bison and Veal Carcass Grade Requirements document (Grades Document) in order to provide additional clarity on the degrees of marbling utilized for beef carcass grading in Canada. The proposed amendment does not change the current marbling standards for Canada A, Canada AA, Canada AAA or Canada Prime carcasses, nor does it change the application of these standards by CBGA graders. An explanatory table describing each proposed change, the current wording in the Grades Document, the proposed wording in the Grades Document and the rationale for the proposed change is shown below. Briefly, the CBGA believes that it would be beneficial to provide additional clarification on the different degrees of marbling in the Grades Document. The degrees of marbling are fundamental in both the Canadian and American beef grading systems and are identical between the two systems for Canada AA to Canada Prime. In the Grades Document, the marbling table for the Canada A, Canada AA, Canada AAA, Canada Prime series is expanded to include the various degrees of marbling (traces, slight, small, modest, moderate, slightly abundant, moderately abundant, abundant, very abundant) for each grade. Again, there is no change to the current minimum marbling requirements for each grade.
Specific Amendments to Beef, Bison and Veal Carcass Grade Requirements
The following table summarizes the proposed amendments to the Beef, Bison and Veal Carcass Grade Requirements document. It identifies each proposed amendment, the current wording, the proposed change, and the rationale and significance of the change.
| Proposed Change | Current Wording | Proposed Wording | Rationale and Impact |
|---|---|---|---|
| Marbling definition | Marbling means the amount, size and distribution of intramuscular fat deposits in the Longissimus muscles of a livestock carcass that have been exposed by knife-ribbing. | Marbling means the amount, size, distribution and degree of intramuscular fat deposits in the Longissimus muscles of a livestock carcass that have been exposed by knife-ribbing. | No change on grade standards. The concept of different degrees of marbling is fundamental in both the Canadian and American beef grading systems. Since the current definition does not specifically refer to degrees of marbling, CBGA considers it appropriate to add this reference. |
| Marbling definition | Marbling means the amount, size and distribution of intramuscular fat deposits in the Longissimus muscles of a livestock carcass that have been exposed by knife-ribbing. |
Marbling means the amount, size, distribution and degree of intramuscular fat deposits in the Longissimus muscles of a livestock carcass that have been exposed by knife-ribbing. |
No change on grade standards. The concept of different degrees of marbling is fundamental in both the Canadian and American beef grading systems. Since the current definition does not specifically refer to degrees of marbling, CBGA considers it appropriate to add this reference. |
| For the Canada A/AA/AAA/Prime grade series, refer to ‘’degree of marbling’’ rather than ‘’marbling level’’ | Paragraph 3.0(4)(d): (d) for the grade set out in column 1 of an item of the table to this subsection, the marbling level set out in column 2 of that item; and |
Paragraph 3.0(4)(d): (d) for the grade set out in column 1 of an item of the table to this subsection, the degree of marbling set out in column 2 of that item; and |
No change on grade standards. Ensures consistency with revised marbling definition and revised marbling table where additional marbling degrees are identified. |
| Marbling Table for the A/AA/AAA/Prime grade series |
Marbling Level: Canada A – At the least, traces, but less than a slight amount Canada AA – At the least, a slight amount, but less than a small amount Canada AAA – At the least, a small amount Canada Prime – At the least, slightly abundant |
Degree of Marbling: Canada A – Traces Canada AA – Slight Canada AAA – Small Canada Prime – Slightly Abundant |
No change on the current marbling requirements or grading for the A/AA/AAA/Prime series. The table clarifies that there are additional degrees of marbling within the Canada AAA and Prime grades. For example, the Canda AAA grade includes small, modest and moderate degrees of marbling. The degrees of marbling are compatible with USDA degrees. The table also makes more visible why some brand certification programs might select a degree of marbling such as modest as a criterium in their program. |
| Canada B1 Grade Requirements | Currently it is understood that if a carcass does not meet the marbling requirements for the A/AA/AAA/Prime series, it is graded B1. The current B1 standard – 3.0(7) – does not specifically refer to marbling. |
Add the following paragraph to the B1 grade standard: (e) a degree of marbling that is devoid or practically devoid. |
No change on interpretation of marbling requirement for the B1 grade. Clarifies that a carcass with devoid or practically devoid marbling is to be graded B1. |
Impact of Proposed Amendment on:
(i) Canadian Beef Sector
The proposed amendment does not change existing marbling standards, grade eligibility, or grading outcomes. Rather, it provides additional clarity in the Beef, Bison and Veal Carcass Grade Requirements document by explicitly recognizing the degrees of marbling that have long been understood and applied within the Canada A, Canada AA, Canada AAA and Canada Prime grade series.
The concept of degrees of marbling has been fundamental to both the Canadian and American beef grading systems for decades. Since the mid-1990s, extensive collaboration between Agriculture and Agri-Food Canada (AAFC), the United States Department of Agriculture (USDA), and CBGA contributed to the identification and alignment of recognized marbling degrees within quality grades. These degrees are already reflected in grading training, national correlation sessions, and grader certification processes.
All CBGA graders are trained and certified in identifying the degrees of marbling within each quality grade. The National Carcass Grading Correlation Session, hosted in conjunction with AAFC and led by CFIA’s National Carcass Grading Specialist, ensures consistent and uniform application of these assessments across Canada.
The amendment does not alter minimum marbling requirements for any grade and does not introduce new grading criteria. As such, no economic impacts to producers, packers, or fed cattle sellers are anticipated. The amendment formalizes existing practice and enhances regulatory clarity.
(ii) Retail and Foodservice Sectors
Retail Council of Canada (RCC) members represent more than two-thirds of core retail sales in Canada. It represents more than 45,000 storefronts in all retail formats and sizes, including department, grocery, specialty, discount, independent retailers and online merchants. RCC grocery members represent over 95% of the market in Canada.
The proposed amendment does not change official grade names, minimum marbling thresholds, or product specifications currently recognized in the marketplace.
Retailers and food service operators will continue to receive beef graded under the same standards and grade definitions currently in place. The amendment simply clarifies the terminology used within the Grades Document to reflect long-standing industry understanding and practice.
No impacts to product availability, labeling, pricing structures, or supply chain operations are anticipated.
(iii) Export Trade
The CBGA does not anticipate that these changes will impact export markets, international trade eligibility, or carcass quality specifications.
The degrees of marbling reflected in the amended table are compatible with and aligned to those recognized within the USDA grading system. As there is no change to grade standards or grading outcomes, there will be no impact on Canada’s ability to access or expand export markets.
The amendment enhances transparency and alignment without modifying carcass quality requirements.
(iii) Export Trade
The CBGA does not anticipate that these changes will impact export markets, international trade eligibility, or carcass quality specifications.
The degrees of marbling reflected in the amended table are compatible with and aligned to those recognized within the USDA grading system. As there is no change to grade standards or grading outcomes, there will be no impact on Canada’s ability to access or expand export markets.
The amendment enhances transparency and alignment without modifying carcass quality requirements.
(iv) Grading Integrity and Regulatory Oversight
Carcasses will continue to be graded strictly in accordance with the regulatory standards set out in the Grades Document. The amendment does not introduce discretion or deviation from existing grading requirements.
The change ensures clarity of language, strengthens consistency in interpretation, and supports continued alignment with CFIA oversight under the Safe Food for Canadians Regulations.
No new operational, training, or implementation costs are anticipated, as the clarified terminology reflects current grading practice.
Public Comment Period:
30 days
Proposed Coming into Force Date:
If the public comment feedback indicates that there is broad support for the amendment, the CBGA aims to move forward with the changes within 60 days from the date the proposed amendments were published for public comment.
Send Comments to:
Written comments should be provided to:
Amanda Bennett Executive Director
Canadian Beef Grading Agency
5160 Skyline Way NE, Calgary, Alberta T2E 6V1
Calgary, AB T2E 7H7
Tel (403) 274-0301
Fax 1-888-582-3888
cbga@beefgradingagency.ca
The CBGA is also responsible for the administration of this document including the ongoing management and proposals for amendments to the document from time to time.
About The CBGA
The Canadian Beef Grading Agency is a private, not for profit corporation. In 1996, the responsibility for the delivery of beef, bison and veal carcass grading services was transferred from the government to the accredited Canadian Beef Grading Agency. The CBGA continues to focus on its mandate to deliver cost effective, accurate, and consistent grading.
