AAA Beef 101

Agriculture represents Alberta’s 2nd leading industry, the majority of which is based on cattle operations. The balance is comprised of grain, poultry, pork and other forms of farming.

Cattle prefer and thrive on climates native to Canada and particularly Alberta. They stress easily under higher heat temperatures found in our competing countries due to their large body mass. Our vast, natural and plentiful grasslands with ample water supply assist with raising superior renowned Alberta Beef.

Finishing is vital to the marbling, flavour and texture of the end product. In Alberta, cattle are grain finished prior to processing with barley, an abundant and native legume to the province. Barley finishing has proven to yield a larger amount of “marble”, the fine white fat particles viewed in the meat that dissipates when cooked providing superior flavour and tenderness to the end product.

The score or grade of beef is a result of marbling in the cut. Sawmill Prime Rib & Steak Houses serve “AAA”, which is the second highest grade obtainable in Canada. Another predominant program is “Angus Beef”, which grades the exterior of the animal. If the exterior carcass is 51% black it falls into this program. We are of the opinion that this product is slightly inferior, as you do not eat the hide but rather what is inside. Our program is based on the internal carcass where the meat is viewed and graded. This provides a more precise and consistent product.

Sawmill beef is aged 28 days. Aging is a costly process but this time breaks down enzymes in the meat, ensuring top quality product. In an effort to reduce costs, some operations will serve beef with 7 to 21 days age which results in a cheaper but less palatable meat.