(A) Marbling In order to qualify for marbling points, carcasses must grade AAA 0 or higher.
| |
POINTS |
| PRIME 0-90 |
31 to 35 |
| AAA0-AAA90 |
21 to 30 |
| AA0-AA90 |
-4 to 5 |
| A0-A90 |
-19 to -10 |
Points Available: 35
(B) Rib Eye Area Overly large or overly small rib-eyes will be penalized Points Available: 22
| SQUARE CM (SQUARE INCHES) |
POINTS |
| Less than 59 cm (9.3") |
|
| 60 cm (9.3") to 69 cm (10.7") |
|
| 70 cm (10.5") to 79 cm (12.3") |
|
| 80 cm (12.4") to 89 cm (13.8") |
|
| 90 cm (13.9") to 99 (15.4") |
|
| 100 (15.5") to 109 (16.9") |
|
| 110 (17") to 119 (18.5") |
|
| Greater than 120 cm (18.6") |
|
(C) Warm Carcass Weight Ideal weight 651 - 800 lbs. Points Available: 13
| CARCASS WEIGHT |
POINTS |
| Less than 548 lbs. |
-5 |
| 549 - 599 lbs. |
0 |
| 600 - 650 lbs. |
8 |
| 651 - 800 lbs. |
13 |
| 801 - 850 lbs. |
8 |
| 851 - 899 lbs. |
2 |
| 900 - 925 lbs. |
-5 |
| Over 926 lbs. |
-15 |
(D) Conformation/Muscling
Points Available: 5
All carcasses must exhibit at least good to excellent muscling with some deficiencies.
(E) Average Fat Thickness
Points Available: 10
2 - 4 mm = 10 points. 1 point will be deducted for every additional mm.
| FAT |
POINTS |
| 2 - 4 mm |
10 |
| 5 mm |
9 |
| 6 mm |
8 |
| 7 mm |
7 |
| 8 mm |
6 |
| 9 mm |
5 |
| 10 mm |
4 |
| 11 mm |
3 |
| 12 mm |
2 |
| 13 mm |
1 |
| 14 mm |
0 |
| 15 mm |
-1 |
| 16 mm |
-2 |
| 17 mm |
-3 |
| 18 mm |
-4 |
| 19 mm |
-5 |
| 20 mm |
-6 |
Less than 2 mm will result in disqualification.
(F) Overall Fat Distribution
Carcasses should be evenly covered
Points Available: 3
(G) Fat Color
Fat should be white for maximum points
Points Available: 4
Fat must be firm and white to gain maximum points. Slightly tinged with reddish or amber color is less acceptable. Yellow fat will result in disqualification.
(H) Rib Eye Color
Bright red color will get maximum points
Points Available: 4
All carcasses dark in color will be removed from the competition.
(I) Texture of Marbling
Fine marbling will get maximum points
Points Available:4
Medium and COARSE marbling will be less points.
Tie Breaking Policy
Breaking ties will be based on carcasses with the highest:
- Marbling score
- Rib eye area score
- Back Fat score
- Carcass weight score
The Canadian Beef Grading Act and Regulations will be strictly adhered to throughout this competition.
All carcasses must meet schedule 1 qualifications for maturity (youthful) and under 30 months old as monitored by CFIA.
