Chef James McFarland of the University of Saskatchewan says learning more about the food you cook and consume is a matter of sustainability. By Owen Roberts Raising your own beef calf is not normally part of a campus’s extracurricular activities. But it could be at the University of Saskatchewan, one of the county’s leading agri-food education…
When it comes to the Tomahawk steak, we refer to it as the “showstopper.” For those of us who grew up watching cartoons, it’s the steak that Fred Flintstone ate. Its massive presentation on the bone makes the steak look primal – which is all part of its appeal, and of course when prepared to…
It doesn’t matter whether you’re hosting a big game day party, or keeping numbers to a minimum, you need epic appetizers. And what better idea than to incorporate some incredible Alberta beef? Below are a few great appetizer recipes, from our partners at Canada Beef. And if you do make a meal, or game day…
Mentorship from the ag community was huge for the young rancher who bases his operation on ethical and sustainable agriculture. By Robert Korotyszyn, Okotoks Today A young Foothills rancher was left speechless when he found out he won an annual competition for excellence in the agricultural industry. Ben Campbell of Tullichewan Ranch was named the…
The Canadian Beef Industry Award for Outstanding Research and Innovation is presented by the Beef Cattle Research Council (BCRC) each year to recognize a researcher or scientist whose work has contributed to advancements in the competitiveness and sustainability of the Canadian beef industry. Feeding the future through research and collaboration Nominations are welcome from all industry…
Gochujang Beef Lettuce Cups are a quick weeknight dinner, an easy prep ahead lunch, or double up for a good freezer friendly batch cooking recipe. If you are not familiar with Gochujang paste it is a staple in Korean cooking. It is a red chili paste that also contains fermented soy beans. It is a…
Barbed wire, nicknamed “the Devil’s rope,” was the first wire technology capable of restraining cattle. Introduced across Canada in the late 19th century, it was seen as an inexpensive way for landowners to fence in large fields and maintain control over their herds. The Devil’s rope has thus far withstood the test of time, still…
I teamed up with Alberta Beef Producers to make this healthy taco salad recipe so it of course contains a perfect serving of what I like to call “the best beef in the world.” Ingredients 300g extra lean organic grass-fed beef ½ cup corn kernels 4 cups mixed greens lettuce 1 cup halved cherry tomatoes ½…
Roast beef makes for an easy weekend dinner but can also serve as a fantastic holiday feast. Incredibly versatile and suitable for any occasion, a roast beef dinner is a fantastic meal to know how to make. The art of the roast | Get out of the roast rut with a BBQ pitmaster Prep Time:…
Low carb cheeseburger stir fry is ready in less than 15 minutes, and has all the flavors of a cheeseburger, but without all of the carbs. Prep Time: 5 min Cooking Time: 15 min Total Time: 20 min Servings: 4 Ingredients 1 lb ground beef 1 bag (379g) coleslaw salad bag You can also shred your own cabbage 1 tsp salt ½ tsp fresh…
Pliny the Elder, the first-century Roman naturalist, stated in his Natural History that the Moon “replenishes the earth; when she approaches it, she fills all bodies, while, when she recedes, she empties them.” The moon connects us, guides us. It presents a moment of rest and reflection. A chance to revel in our successes and look…
As we hunker down for colder weather and the winter months ahead, I am preparing for a shift in demand at the meat counter. Typically, I see a lower volume of walk-in consumers as compared to the summer months, but they are buying in larger quantities, more freezer packs, less beef aimed for the BBQ,…
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