Carcass Grading

Adjustments to Bison Carcass Grading implemented

The amendments to the current bison grading system have been implemented.  It is hoped that this will help to ensure that the meat from both heifers and bulls is appropriately graded.

The previous grading systems were developed at a time when the majority of animals being slaughtered were bulls. To reflect the current reality in which heifers are routinely slaughtered, the revised grading standards take into account the slower growth rate of heifers. The amendments extend current markets for bison meat, which may help to increase bison exports.As a result of these enhancements, producers will be better recognized for the quality of their products. Profitability and growth of the bison industry are expected to be enhanced.

Bison Amendments – Details


The bison grading amendments will:

  • Increase the minimum fat requirement for the Canada A1 grade from 1 mm to 2 mm.
  • Set a maximum fat level of 18 mm for the Canada A3 grade, and establish a new Canada A4 grade for carcasses with more than 18 mm.
  • Eliminate the Canada C1 and Canada C2 grades for intermediate-aged carcasses, and extend the maturity requirements for the youthful Canada A grades to include the former intermediate age standards.
  • Adjust the fat level for a Canada B1 carcass from less than 1 mm to less than 2 mm.
  • Establish a Canada B3 grade for a youthful carcass with deficient muscling.
  • Change the fat levels for mature bison carcasses graded in the Canada D1 or Canada D2 grade, and establish a new Canada D3 grade for mature carcasses that are deficient in muscling.

To view the revised bison grading evaluation, click here.