can someone pls explain to me the meaning of the meat labels esp re: "grades" in BC
* fish / seafood - i haven't seen "grade" levels on seafood (fish etc) aside from the "wild" term - which i hope means native species harvested from its natural environment (but by what standards of harvest - that's a diff discussion isn't it?)
which terms are USA and which are Canada?
for example, i have been reading here on the BC forum re: the "deals at costco" thread - and meat often comes up - and the AAA etc etc.
i realize also that there are terms that may not be overseen by an inspection agency ... i mean, if the butcher says dry-aged for X days - then i suppose the consumer has to trust that to be the case
i am sure that cbc marketplace has done some sort of undercover investigation : )
didn't they do a cross-country DNA test on store-bought fish - some of which was bought at a store in greater vancouver area?