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5 Things to Know Today — June 21, 2026

  Whether you're starting your week or wrapping up your weekend, here are the five Canadian money stories shaping your financial picture right now. 1 Canada Is Technically in a Recession — And the Political Fight Is On Canada's GDP contracted 0.1% on an annualized basis in Q1 2026, following a 1% decline in Q4 2025 — two consecutive quarters of negative growth that meet the textbook definition of a technical recession. Prime Minister Mark Carney has called it a "settling-in period" tied to his government's restructuring of the economy in response to the U.S. trade war. Conservative Leader Pierre Poilievre has been relentless in his counter-offensive, pointing to rising insolvencies, job losses and food bank usage as proof that the downturn is real, not technical. Many economists, including BMO's chief economist Douglas Porter, have noted that a future revision to Statistics Canada's data could erase the slim 0.1% contraction — meaning this may not ultimate...
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Ungraded Beef in Canadian Grocery Stores: What You Need to Know

 


Shoppers across Canada have been raising eyebrows at the sight of “ungraded” beef from Mexico on sale in local grocery stores. The term itself has sparked curiosity and concern, leaving many wondering what it truly means. Let’s dive into the details.

What Is Ungraded Beef?

Simply put, ungraded beef is exactly what it sounds like: beef that hasn’t been assigned a specific grade. In Canada, there are 13 different beef grades, each reflecting the quality and characteristics of the meat. Here’s a quick rundown:

  1. Prime: The highest grade, known for its exceptional marbling and tenderness.
  2. AAA: High-quality beef with good marbling.
  3. AA: Still excellent, but with slightly less marbling than AAA.
  4. A: Good quality beef suitable for everyday cooking.

When you encounter “ungraded” beef, it means that it hasn’t undergone the grading process. But what does this mean for consumers?

  1. Safety: Contrary to some concerns, “ungraded” doesn’t necessarily imply unsafe. It simply lacks the official stamp of approval that graded beef receives. However, reputable suppliers ensure that all beef, regardless of grading, meets safety standards.

  2. Flavor and Texture: Ungraded beef may vary in flavor and tenderness. Some find it more rustic and robust, while others prefer the consistency of graded cuts. It’s a matter of personal preference.

  3. Cooking Approach: Ungraded beef can be a delightful surprise for adventurous cooks. Experiment with different cooking methods—grilling, slow-cooking, or pan-searing—to appreciate its unique qualities.

Next time you spot “ungraded” beef at your local grocery store, remember that it’s not a mystery meat. It’s an opportunity to explore a different facet of beef, one that hasn’t been neatly categorized. Whether you choose to embrace it or stick with your favorite graded cuts, the choice is yours.



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