Our Ethical Approach
Cattle Farming
BEEF
The quality of beef produced in Québec is now widely recognized as being on par with — and often exceeding — that of beef from elsewhere in Canada and the United States. This reputation is largely due to the industry’s focus on high standards in animal care, nutrition, and breeding practices.
A key marker of this quality is marbling — the fine intramuscular fat that enhances tenderness, flavor, and juiciness. Marbling is a major selling point for premium markets, especially in the HRI sector (hotels, restaurants, and institutions), allowing producers to offer beef that satisfies a wide range of consumer demands.
In addition to marbling, Québec beef is distinguished by consistent carcass weight, genetic traceability, and careful control of the age at slaughter, all of which contribute to uniform, high-quality products. These factors, combined with Québec’s rich natural resources and skilled producers, give the province a strong edge in both domestic and export markets.
Québec’s beef industry is built on a foundation of quality, consistency, and care, making its products a trusted choice for buyers and consumers alike.
GRADING
The cattle grading program plays a vital role in the Canadian beef industry. As a foundational part of the national marketing system, it provides standardized grading criteria that help ensure fairness in trade and reflect evolving market demands. Since pricing and payments are closely tied to these grading standards, the system not only encourages the production of high-quality beef but also supports efficient and transparent marketing practices.
Beef grading classifies carcasses based on two main criteria: conformation and lean meat yield (rated on a scale from 1 to 5), and degree of marbling, which determines tenderness and flavor. Marbling grades are designated as A, AA, AAA, and Prime, with Canada Prime representing the highest quality and most marbled beef. Grading also distinguishes between younger animals (Grades A and B) and older animals (Grades D and E), and may be used as the basis for producer compensation.
This grading system helps ensure uniformity, quality, and predictability, providing consumers with confidence in the beef they purchase. The majority of Canadian beef—over 75%—falls into the A grades, with AAA and AA being widely available in retail, while Canada Prime is typically reserved for high-end restaurants or export markets.
Grading is conducted under the authority of the Canadian Beef Grading Agency, which ensures accurate, impartial assessments and upholds the integrity of Canada’s beef quality assurance system.
VEAL
Québec veal is renowned for its exceptional quality, with a reputation that is well established both locally and beyond. To ensure that consumers receive a product that meets strict quality standards, grain-fed veal production in Québec is governed by a mandatory on-farm certification program: the Quebec Certified Grain-Fed Veal program. This certification outlines detailed production standards and specifications that every participating farm must follow. For producers, certification is more than a label — it reflects the origin, integrity, and quality of their product, and represents their ongoing commitment to excellence and accountability in the eyes of both the market and the consumer.
In the case of milk-fed veal, farms receive weekly visits from qualified technicians who conduct in-depth quality control checks. These checks focus on animal health, proper nutrition, and compliance with established welfare standards — all in addition to the daily care provided by the producers themselves. The majority of Québec’s milk-fed veal is also certified through Canada’s Verified Veal program, a national benchmark that assures consumers they are purchasing premium-quality veal raised under the highest animal care and food safety standards.
GRADING
Veal calves are defined by their young age, typically between five to seven months, their diet, and their weight at processing. There are two primary types of veal produced in Canada: milk-fed and grain-fed. Milk-fed veal calves are raised on a diet primarily consisting of milk and come from dairy herds. Grain-fed veal calves, on the other hand, are fed a diet where at least 50% of the feed during the finishing stage consists of corn.
Veal is prized by consumers for its tender texture and mild, delicate flavor, making it a popular choice in both home kitchens and fine dining establishments.
When it comes to quality, veal carcasses are graded based on muscling and fat coverage. The grading classifications are:
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Canada A: Assigned to carcasses with good to excellent muscling and some creamy white fat deposits.
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Canada B: Given to carcasses with low to moderate muscling and an excess of fat cover.
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Canada C: Reserved for carcasses that do not meet the minimum standards for Canada B.
In addition to conformation grading, veal is also graded based on meat color. A specialized color meter is used to objectively assess the meat, and carcasses are classified into four levels:
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Grade 1: Bright pink or very light-colored meat
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Grades 2–4: Increasingly darker shades of pink to red
Quebec Certified Grain-Fed Veal typically receives high marks, often graded as Canada A1 or A2, reflecting both strong muscling and desirable meat color.
All grading is conducted under the oversight of the Canadian Beef Grading Agency, which ensures fair, impartial, and accurate assessments across the industry.
