Inspiration

Oven-roasting the meatballs instead of pan-frying leaves you free to make the sauce. The meatballs can be assembled the night before, if you wish so you can just pop them in the oven when you get home from work. The sauce can also be made ahead. Serve Classic Sweet and Sour Pineapple Meatballs with cooked…

Chef Johnny Bridge of the University of British Columbia marries top Canadian beef with a fresh root vegetable to create a flavourful visual treat. By Owen Roberts in Cooking by Degrees With his beet and beef mashup, Johnny Bridge, residence chef at the University of British Columbia, may have created the burger world’s answer to the…

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…