Author: Owen Roberts

Canadian beef is known abroad for its clean environmental practices, superb genetics and responsible animal welfare. For example, Mexico’s high-end hotels are a huge market for Canadian beef, where it’s considered elite fare. It’s not surprising that Mexican-born chef Roberto Valencia at the Northern Alberta Institute of Technology is a big fan, calling it “the world’s best beef.”

Consumers want to know the beef they’re buying has been raised with attention to animal care, environmental sustainability and food safety. That’s why 1,300 producers across Canada are participating in a volunteer quality assurance program that independently verifies their practices. Confidence in the ingredients is a priority for University of Saskatoon executive chef James McFarland, who normally prepares up to 2,100 meals a day.

The Burkhardts of Gwynne, AB, are beef producers who see the big picture for their farm. With Ducks Unlimited, they’ve created habitat for migrating waterfowl, and encouraged native grasses to make comeback on their land. Trent University executive chef Christopher Ennew also takes a long view with his cooking, suggesting the leftover weekend brisket
be kept in the fridge for a few more days to be enjoyed again “like Sunday dinner on Tuesday.”

Whole-animal use is a trend among chefs – it’s based on respect for the animal itself, and cost savings. Paris, Ontario beef producer Sandra Vos promotes stewardship through sharing of her recipes that minimize waste and give the taste buds something new to try. Like Sandra, quality and affordability are priorities for McMaster University executive chef Paul Hoag.

Grasslands have an important role in the food chain for raising cattle. Beef producers like Korova Feeders, a family business north of Calgary, appreciate the habitat their grasslands provide for wildlife. That care resonates with executive chef Frederic Pouch of Sheridan College, who loves Canadian beef’s favourful profile and “how wonderful it smells when it’s being cooked.”