Collection search - D Grade Beef

Record information – Brief

1

D Grade Beef

Item number (ISN):

562792

Hierarchical level:

Item (Accession level)

Item number (ISN):

562792

Type of material:

Sound recordings

Found in:

Archives / Film, Video and Sound

Link to this record

Add to My Research

Link to this record

This link identifies the web page describing this particular record. Unlike the temporary link in your browser, this link will allow you to access, and reference, this page in the future. To link to this descriptive record, copy and paste the URL where ever needed (wiki, blog, document).

Sign in

Sign in to start saving records using My Research

Sign in
Record information – Details

Fonds/collection:

CANADA. AGRICULTURE CANADA

Accession:

1978-0095

Media:

Sound

Release date:

1975-03 ?

Production company:

Information Services of Agriculture Canada

Production credit:

reporter, Barbara Haire

Description:

Show detail Hide detail

Today's shoppers have more choice at the beef counter than ever before. Not only can you choose by quantity, appearance or cut, you can also select the grade. Canada D beef is one of the grades which has less commonly reached retail markets in the past. This grade has 4 sub-categories based on muscle development- and carcass quality. Meat graded Dl or D2 is used mainly in the institutional trade and chain-type low cost steak houses. When Dl or D2 beef is sold in retail stores, it may be called "economy" beef. More D grade beef is on the market now due to a beef industry stabilization program announced by the Minister of Agriculture. The main difference between D grade and higher grades of beef is that D grade is taken from mature cows and steers, rather than youthful or intermediate aged animals. This age difference is important when it comes to cooking D beef. Beef from older animals is generally tougher than beef from young animals. As always though, proper cooking is of primary importance in obtaining tender meat. For pot roasts, stewing beef and steaks for braising, follow your regular cooking instructions. However add 1/2 hour on to the total cooking time. For example, a boneless 4 pound pot roast usually requires 2 hours of cooking, but if this same roast is D grade, allow 2 1/2 hours to be sure the meat is tender. The meat is tender when it can easily be pierced with a fork. Cuts of meat which you usually roast without a cover, broil or fry should be cooked by the usual method and for the usual time. With D beef though, it's generally better to cook these cuts like rib roasts, and sirloin, porterhouse and wing steaks to rare or medium rather than well done. The less well done the meat, the more tender and juicy it tastes. D beef is a lower priced alternative to higher grades of meat in the supermarket. Do remember though, like any other beef, it requires proper cooking for maximum tenderness and juiciness. <2mn 15s>

Language:

English

Notes:

Show detail Hide detail

1. Description based on script.

Detailed holdings information:

Show detail Hide detail

Vault ISN:

935998

Format:

SOUND

Location number:

1978-0095/1024

Number of items:

1

Kind of sound:

R/R

Made from:

DEPOSIT

Status:

ORIG
Ordering and viewing options

Conditions of access:

Open

GENCAT identity number:

GAD 0FD063

Restrictions on consultation:

~No Restrictions / Pas de restrictions

Reproduction access:

With written permission of Copyright Owner / Avec la permission écrite du détenteur des droits d'auteur

You can order materials in advance to be ready for you when you visit. You will need a user card to do this.

Cannot visit us on site? You can purchase a copy to be sent to you. Some restrictions may apply.