Bison

Bison meat

Grading evaluates meat quality.

Grading is voluntary and is a service for fee provided by the Canadian Beef Grading Agency. The government of Canada maintains the regulations and grade standards.

Only carcasses that pass health and safety inspection may be graded. A certified grader assesses a carcass based on:

• Maturity (age):
  

  Maturity of carcass is directly related to tenderness.
  Youthful carcasses are the most tender. Maturity is assessed by the amount of cartilage hardening (ossification) on the ends of 9, 10, and the 11th vertebrae.
  

• 
  Confirmation (muscling):
  
  Muscle development is related to meat yields.
  
• 
  Fat:
  
  Fat colour, thickness and firmness affect consumer acceptance and meat yields.
  
• 
  Meat:
  
  Meat colour and texture affect consumer acceptance and shelf life.

Marbling descriptions are not part of the grading regulations because bison meat comes from bull animals that do not have marbling in their muscle structure. The top quality grade for Canadian bison is Grade A, followed by Grades B, C and D.