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In Canada Prime refers to a marbling level that is equivalent to USDA prime.  This is the fat interspersed through the meat.  AAA is one step below and is roughly USDA choice.  AA is below that and A is the least.

In Canada a carcass has to have at least 2mm of backfat (gradefat) in order to qualify as an A grade carcass.  This is because the fat is required in order to control the chilling speed of the carcass in the cooler.  If an animal has less than that, it is downgraded to a B1 grade and suffers a severe discount (programs like Laura's Lean want B1).  As you add backfat the yield of the carcass goes down rapidly.  In order to qualify as a Y1 the carcass must yield> 58%, Y2 54-58% and Y3 is < 54%.

There is nothing wrong with 7mm of backfat (roughly 1/2 inch), but the carcass will likely yield slightly less than the same weight carcass with only 4mm of fat.  Most feeders are working towards this 1/2 inch mark before they ship cattle as they are trying to hit the mainstream marketplace that rewards AAA and steeply discounts A cattle.  They use the backfat as an estimate of fat deposition which should roughly mean adequate marbling levels.


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