Author: Owen Roberts

Much of Ontario’s beef comes from Western Canada, with cattle being shipped across the prairies to mature and be processed. Cattle farmers like the Tapleys of Manitoba know that managed pastures sequester carbon in the soil and grasses, which helps reduce greenhouse gases in the atmosphere. Wilfrid Laurier University executive chef Cory Armitage uses Canadian beef with his spicy, aromatic version of beef vindaloo.

Consumers have turned to homegrown beef and other dependable staples since the pandemic, says Maryjo Tait of Celtic Ridge Farms near Dutton, Ont. Western University executive chef Kristian Crossen says his students and faculty also want dependability in the quality and taste of the meals he prepares. His boneless short ribs, marinated and braised, always score winning marks in those categories.

About half of Ontario-fed beef cattle are part of an Ontario Corn Fed Beef quality assurance program, that specifies animals be fed a diet of 80 per cent corn. Participating farmers say that makes the meat more tender and juicy. University of Windsor executive chef Paolo Vasapolli loves using Ontario beef in his chianti-stained pappardelle with beef ragu recipe.

Bison that inhabited the Canadian plains were always on the move, grazing as they went and fertilizing their natural pastures with their own manure. Calgary beef farmer Ben Campbell simulates that scenario in a sustainable practice called high intensity rotational grazing. Chefs like Humber College culinary director Jerome D’Souza uses Canadian beef in his wheat and flank steak chili, a tender, nutritious and delicious meal for students on the run.