Understanding Meat Labels: What They Really Mean

Walking through a butcher shop or grocery store, you’ve probably seen a variety of labels on meat — AAA, Prime, Wagyu, Grass-Fed, Organic. But what do these terms really mean? At HQ Meats, we believe in transparency and education so that every customer knows exactly what they’re bringing home.

Here’s a guide to help you understand meat labels and why they matter.

AAA, Prime, and the Canadian/US Grading System

• AAA (Canada) – Beef graded AAA has excellent marbling, tenderness, and flavor. It represents the top tier of Canadian beef and is what most high-end restaurants and butcher shops serve.
• Prime (Canada & USA) – Prime is the highest official grade, recognized for abundant marbling, superior juiciness, and unmatched flavor. Prime beef is rarer and represents less than 3% of all graded cattle.

Wagyu and Marbling Scores

• Wagyu Beef – Known worldwide for its intense marbling, tenderness, and luxurious flavor.
• Marbling Score (BMS) – In Japan, Wagyu is graded on a Beef Marbling Score from 1–12. At HQ Meats, we only bring in A5 Wagyu with a BMS of 10 or higher — guaranteeing melt-in-your-mouth quality.
• Why It Matters – Not all Wagyu is created equal. Some “Wagyu” on the market is crossbred and lower grade.

Grass-Fed vs. Grain-Fed

• Grass-Fed – Cattle raised primarily on pasture. Typically leaner, with a distinct flavor profile, and considered a more natural, environmentally friendly option.
• Grain-Fed (or Finished) – Cattle finished on grain to enhance marbling and flavor. This often produces the rich, buttery taste associated with USDA Prime and Canadian Prime cuts.

The Art of Aging Beef: Unlocking Flavor, Tenderness, and Tradition

When it comes to steak, not all cuts are created equal — and not all beef is treated with the same care. At HQ Meats, we believe that the difference between a good steak and an unforgettable one often comes down to a single factor: the art of aging.

What Does “Aging Beef” Mean?

Aging beef is the process of allowing natural enzymes to break down muscle fibers in the meat, which enhances tenderness and concentrates flavor. Rather than being rushed from packing to plate, the beef is given time to mature — developing the rich, buttery taste steak lovers crave.

There are two main methods:

• Dry Aging – Beef is stored uncovered in a temperature- and humidity-controlled environment. This creates a nutty, earthy flavor profile but also leads to moisture loss and trimming waste.
• Wet Aging – Beef is vacuum-sealed and aged in its own juices, allowing flavor and tenderness to develop while preserving more of the natural juiciness.

HQ Meats’ Signature Wet Aging Process

At HQ Meats, we specialize in 80–120 day wet aging — a process that takes patience, precision, and commitment. Why so long? Because flavor takes time.

• 80–120 days gives the meat a deep, complex taste while keeping it juicy and tender.
• The process intensifies natural flavors without overpowering them, ensuring every bite delivers the rich beefiness you expect from a premium cut.
• Unlike many butchers who age for only 20–30 days, our extended aging creates a steak that is exceptionally tender, consistent, and unforgettable.

Why Aging Matters

• Tenderness: Natural enzymes gently break down muscle fibers, creating that melt-in-your-mouth texture.
• Flavor: Aging concentrates the beef’s natural umami richness, unlocking layers of taste that younger cuts just can’t match.
• Consistency: Every steak is cut fresh to order, ensuring you always enjoy the same high-quality experience.