Canada, the world’s second-largest country, is rich in fresh water and vast plains, creating an ideal environment for beef production. Its cool climate is well-suited for raising high-quality British and continental European beef breeds.

After grazing on open pastures, the cattle are finished on a diet of corn, barley, and wheat grains, producing flavorful beef with white fat and moderate marbling. Approximately 90% of the cattle reach their optimal weight by 24 months of age and are slaughtered young, resulting in a tender texture.

Carcasses are graded based on criteria such as yield grade, maturity, meat color, fat color, and marbling. The marbling standards align with those of the United States: Canada Prime, Canada AAA, and Canada AA correspond to USDA Prime, USDA Choice, and USDA Select, respectively.

To ensure traceability, all cattle are fitted with a Canadian Cattle Identification Agency ear tag (electronic individual identification tag) before leaving the breeding farm. Their identification numbers are recorded in the Canadian Livestock Tracking System database, aiding in disease control and eradication.

Canada enforces strict regulations to ensure beef safety, including the removal of specified risk materials (SRM) that may transmit BSE. The use of SRM in animal feed, pet food, and fertilizer is completely banned.

Additionally, a national code of practice for the care and handling of cattle promotes humane treatment, ensuring the production of safe, high-quality beef.