Artisan Farms Meats Glossary

AAA – The American Angus Association (AAA) is the registration organization of the USA; whom only register black Angus cattle. For the AAA website … the AAA is the owner of the beef brand, CAB or Certified Angus Beef...  read more 


American Angus Association (AAA) / Red Angus Association of America (RAAA)  – The AAA only register black angus, as in 1952, the Red Angus Breeders Association RAAA was formed and was cast out with the red cattle.  Both the American Angus Association (AAA) and the Red Angus Association of America (RAAA) share 100% in the same ancestry of black parents imported from Scotland.  


Angus – Angus is the most confusing word in the beef industry. Angus is a breed of cattle originating from Scotland and imported to North America in 1853.  The breed can be either Black or Red in colour with very little white, and purebred Angus are not eligible for registration if any white extends more forward than the belly button, yet it is normal for an Angus females to have a white udder or teat area. The CAA has a green ear tag program that calves sired by an Angus bull are eligible, and this is recognized by the Canadian Beef Grading Agency (CBGA) …  please contact Artisan Farms for further discussion.   


Angus Beef – Many different interpretations of Angus Beef exist, and there is no one definition that the beef industry, government or the cattle industry have set, or agreed upon as a standard. The term is essentially meaningless without a specific program or brand program Production Protocol to outline how the term is being used for a specific Angus product. CBGA uses the term Certified for registered Grades, BUT these are only based upon visual & physical inspection. The Angus Beef term is much more difficult to use in the federal licensed system which is graded by federally employed graders working under federal law as opposed to provincial graders in Ontario licensed facilities, which in the end there is no regulation set out by the Ontario government for the term Angus Beef. The Ontario government has no definition in place for the term Angus beef.  Product by product have their own definitions as afforded by the industry framework. The federally graded Angus beef can be found on the CBGA certified grades are listed here -   read more  


Antibiotic Withdrawal Period
Many antibiotic free programs are simply a Withdrawal program, of 30, 60 or 100 days.  Again, check the records of the specific program.  
Antibiotic Free is very common mis-conjecture in the meat industry.  There does not exist any provincial standards of this definition, NOR is there is in place for international and inter-provincial trade, subject to federal inspection and approval, except the CFIA never ever since birth definition.
Raised Without – refers to animals not raised with the use of antibiotics in the finishing or prior life cycle period.  


Artisan Farms Angus Beef – AFD requires the cattle to be at least 50% genetically verified as Angus genetics to qualify as Artisan Farms Angus, and in most cases, our cattle are 75% Angus genetics or higher. This is the long established norm for many superior Angus beef programs, including Bar Five Ontario Angus Beef, Kerr Farms Ontario Angus Beef, Meyer Angus Beef, Local Harvest Ontario Angus Beef & Paradise Farms Ontario Angus Beef.   Please be sure to enquire about whether the beef is federally or provincially harvested.  


Canadian Angus Association (CAA)  – The only organization that can legally register and maintain Angus genetic lineage, the link for the website of the CAA can be found below. The CAA is the sole organization that registers and records Angus pure blooded cattle in Canada. In Canada, 50% of the registered Angus cattle are black in hair coat, and 50% of the cattle are red in hair coat.  Both colours share 100% the same genetic background.  Only cattle with 100% Angus pure blood are eligible for registration. For the CAA website …   read more  


Canadian Food Inspection Agency (CFIA) -  The Canadian Food Inspection Agency (CFIA) has the most defined and comprehensive definition of Angus and other production protocols. The CFIA builds upon the CBGA grading standards, and specifically, they approve and accept ANGUS BEEF. 7.7.1 Method of production claims – evaluation procedures  -  read more

Methods of Production Methods are outlined here for Meat and Meat by product labelling ... read more


Canadian Beef Grading Agency CBGA -   read more


Canadian Food Inspection Agency (CFIA) -  The Canadian Food Inspection Agency (CFIA) has the most defined and comprehensive definition of Angus and other production protocols. The CFIA builds upon the CBGA grading standards, and specifically, they approve and accept ANGUS BEEF. 7.7.1 Method of production claims – evaluation procedures  -  read more


Canadian Roundtable for Sustainable Beef -  The CRSB is a multi-stakeholder organization focused on advancing sustainability efforts within the Canadian beef industry.

Through leadership, science, multi-stakeholder engagement and collaboration, continuous improvement of sustainability of the Canadian beef value chain will be achieved and recognized.   read more 

CBGA -   read more


Certified Angus Beef (CAB) -  CAB is a grade of beef as registered by the American Angus Association AAA in both Canada and the United States.  The Canadian Beef Grading Agency CBGA is a physical inspection process and only grades the products on visual or physical attributes and NOT any production methods or genetic background of the cattle. The CBGA will grade a carcass as Angus if it has ether a green tag from the CAA and grades in the top half of AAA, or the animal is over half black, and grades in the higher range of AAA. The animal does not necessarily have to be an Angus to qualify, although most likely that it is.


Grass Fed & Grain Finished
All cattle are pasture raised and grass fed, and the CFIA requires grain finished cattle to be identified if a non grain fed claim is being made.  The CFIA uses a standard label claim Pasture Raised & Grain Fed for cattle that are allowed summer grazing and then finished on grain, while others can use Grass Fed & Grain Finished as a claim that has the same meaning. This label claim item should be identified in labelling programs and supported by audit procedures of all production methods, whether provincial or federal certified.

Grass Finished
refers to beef or meat produced without the use of grains of any kind. At present, the beef and meat industry is developing standards for international and inter-provincial trade but the CFIA would define it as never been fed grain most likely. Future definitions are being formulated by producer groups. Please check with the CFIA site for further definitions.  This label claim should be identified in labelling programs and supported by audit procedures of all production methods, whether provincial or federal certified.


Humane Handling
click thru to Humane Handling


NHTC - Non Hormone Treated Cattle
A term used for cattle not implanted with added hormones.  These cattle may or may not have been fed antibiotics, but this claim should be clearly declared.

"Not Fed Antibiotics" -- Therapeutic or Humane Use of Antibiotics -  non Sub-Therapeutic use & Humane Use of Antibiotics
A claim such as "fed no antibiotics" may imply that the animal was raised without the use of antibiotics in cases where the animal has received antibiotics through injection or spraying. If such a claim is applied, the criteria for the claim "raised without the use of antibiotics" may be used to avoid misleading information...
read more


Organic
As of June 30, 2009, the Organic Products Regulations require mandatory certification to the revised National Organic Standard for agricultural products represented as organic in international and inter-provincial trade, or that bear the federal organic agricultural product legend (or federal logo). Again, click thru to the CFIA site.

Non inter-provincial trade are not subject the Canadian Food Inspection Agency certification, and have no provincial regulatory agency in Ontario.  
The Label and Recipe Registration Unit will consult the Organic Office lists to determine if the applicant is on the list of certified producers prior to approving any organic label.


Pasture Raised & Grain Fed
All cattle are pasture raised and grass fed, and the CFIA requires grain fed cattle to be identified if a non grain fed claim is being made.  The CFIA uses a standard label claim Pasture Raised & Grain Fed for cattle that are allowed summer grazing and then finished on grain. This label claim item should be identified in labelling programs and supported by audit procedures of all production methods, whether provincial or federal certified.  


Pasture Raised & Grass Fed
Artisan Farms adheres to the strict Label Claims of the Canadian Food Inspection Agency (CFIA) that sets the standard label claim of Pasture Raised & Grain Fed for cattle that are allowed summer grazing and then finished on grain. This label claim item should be identified in labelling programs and supported by audit procedures of all production methods, whether the processing facility is provincially or federally certified, or the product is In Store processed.  
For the most part, all cattle are pasture raised and grass fed in the summer months in the majority of the world, as cattle are most efficiently grazed on pastures during summer months.  Only in limited circumstances are cattle not grazed on grass in summer months. The method used to finish the Animal for Harvest is the issue, and Grass Fed is used to imply Grass Finished. This claim should be verifiable by the production chain and subject to audit procedures. The method used to finish cattle should be identified in labelling programs and supported by audit procedures of these production methods, which is required for legal inter-provincially sold meat.


RAAA - read more


RWA
Raised Without Added hormones, without Anti Biotics and Animal By Products, and Raised Without ever having been exposed to Antibiotics, what is sometimes referred to as Raised Without or Free From. These products must be subject to a four (4) step certification program that meets the Canadian government definition of Raised Hormone, Antibiotic and Animal By-product Free.  Very few programs satisfy this definition in actual fact, with most producers defining antibiotic Free as no use in the last 100 days or so. 

Raised Without Added Hormones, Antibiotics or Animal by products, and Raised With Animal Welfare. Effectively, the same as ABF production protocols, and the Canadian government food regulatory agency – CFIA - defines as never have been administered ever in the production life; please click here for the CFIA Canadian Food Inspection Agency product labelling site.  RWA is one of the most costly methods to produce beef.


Source Verified Beef
Production traceability programs are in place to connect production information from On Farm primary production to In Plant secondary production to Post Plant distribution ensuring the farm of source for all meat products are fully traceability to the farm of origin.


Sustainability on Farm
click to new
Humane Handling page, going down to the Sustainability section.


Sustainability / Sustainable
Sustainable farming or in a broader term, Sustainable Agriculture is the using of farming practices considering the ecological cycles. It is also sensitive towards the microorganisms and their equations with the environment at large. In simpler terms, sustainable farming is farming ecologically by promoting methods and practices that are economically viable, environmentally sound and protect public health, employees and the planet. It does not only concentrate on the economic aspect of farming, but also on the use of non-renewable factors in the process thoughtfully and effectively. This contributes to the growth of nutritious and healthy food as well as bring up the standard of living of the farmer. Read more


Traditionally Raised – the old fashioned way 
Raised on family farms using generationally transferred traditional and sustainable farming methods from the best past practises, which eliminates the use of antibiotics in the feed or water, and synthetic growth hormones, yet promotes the humane treatment of animals as a central production focus. Livestock are pasture raised and provided a large field to roam outdoors in the winter months, provided clean and fresh water at all times, with dry comfortable living areas for all the animals. Also referred to as the Old Fashioned Way, before modern production practises introduced recently developed production improvements that reduce production costs for producers. This production method has higher production costs and results in higher end product prices, but ensures that old fashioned production methods are used.


Wagyu Beef -  Wagyu Beef is DEFINED  by Artisan Farms as beef produced from cattle that are of 100% or 7/8 Pure breeding of Wagyu cattle genetics.  Kobe Beef is Wagyu from the Province of Japan of Kobe.  All Kobe is Wagyu BUT not all Wagyu is Kobe, we explain below.

Wagyu Influenced Beef – Wagyu influenced beef is beef produced from cattle that are less than 7/8 in Wagyu breeding. The vast majority of Wagyu or Kobe named programs are produced this way, so we encourage further research before buying into such programs.

Wagyu Cattle --  Heritage Wagyu beef cattle genetics all can be traced back to the Japanese and American Wagyu Association’s (AWA) registration process. The Canadian Wagyu breed registry is newly developing and is operated in conjunction with the AWA, with all full blooded and register able Wagyu cattle registered within the AWA.

The AWA defines “Wagyu” as being 7/8 purebred or higher, or of 100% Fullblood Japanese genetics of the Heritage breed of cattle from Japan, called Wagyu.  To be eligible to be called Wagyu, a registered Percentage sire must be mated to a registered Percentage dam.  A Fullblood Wagyu is 100 percent Wagyu – a Fullblooded, or 100% Wagyu ancestry, that has to have its DNA recorded & verified traceable back to its original Japanese ancestry to be eligible for registration. Percentage (%) Wagyu is defined & recorded as any animal that is less than 7/8 (87.50%) ; and the levels of percentage are outlined as – an F1 indicates 50 % (1/2) Wagyu, an F2 indicates a 75 %(3/4) Wagyu, an F3 equal 87.5 % (7/8) Wagyu, and then F4 is simply called a Purebred Wagyu, being 7/8 (93.75%) and higher. Fullblooded Wagyu have only 100% Wagyu genetics in it’s ancestry. 

Kobe Beef -- Wagyu is the breed used in the Kobe province of Japan to produce Kobe Beef.

Kobe Style Beef – is beef produced in the methods of Kobe Japan, but outside Kobe, using 7/8 or higher blooded Wagyu cattle. 

We refer to our 100% Wagyu Ontario Beef as both – Ontario Wagyu & Ontario Kobe Style Beef, both terms can be used correctly when the cattle to the program are 7/8 or higher blooded of Wagyu genetics.

Japanese Meat Grading Association (JMGA)The JMGA strictly judges the quality of Japanese beef, and Quality Grade (marbling) serves as the basis for pricing.  All Japanese Wagyu should and does exceed USDA Prime, as for example if any meat does not grade to this level of PRIME; it is not labeled WAGYU.  Most Ontario, Canadian & American Wagyu meat from 7/8 or higher heritage Wagyu cattle will exceed Canadian & USDA Prime. 

When Wagyu cattle are properly raised, its marbling is desirable for more than just taste.  Its fats are high in antioxidants, omeaga-3 and omega-6.  Numerous scientific reports highlight the benefits of Wagyu fats, when raised & fed properly. 

Japanese Wagyu Production Master Methods – Artisan Farms RWA Ontario Wagyu Grass based fed Beef  focuses on using the very well known “Japanese Wagyu Production Master Methods” from Mr. Takeda of Japan to make these cattle truly Kobe Style. Mr Takeda recommends this special Japanese Vegetarian Diet along with free choice hay, fresh water and natural minerals be used as supplements. Our artisan based on farm production methods are based on the Vegetarian Diet as developed by Mr. Takeda of Japan. 

Marbling & Quality Grade - Artisan Farms adheres to the USDA standards of Wagyu Grading from the Japanese Meat Grading Association (JMGA). Our Ontario Wagyu are subjected the very stringent standards that define Wagyu that tie back to the Japanese and American Wagyu Association’s (AWA) registration process. The Canadian breed registry is newly developing and is operated in conjunction with the AWA, with all full blooded and register able Wagyu cattle registered in the AWA.

Artisan Farms Wagyu Beef .... read more


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