Our Alberta beef ambassador and Master Butcher, Corey Meyer, recently came out from behind his meat counter at Acme Meats in Edmonton, Alberta, to represent Team Canada, and compete against the best butchers from around the globe at the World Butchers’ Challenge (WBC) on September 3, 2022, in Sacramento, California. Often referred to as the…
Alberta beef tenderloin – a delicate and delicious favourite at the meat counter. Beef consumers have a longstanding love affair with beef tenderloin. It is a favourite at the meat counter and understandably so. Beef tenderloin is widely regarded as the most tender cut of beef. Part of the long loin, the tenderloin is the…
The Breakdown – with Corey Meyer Skirt steaks are almost a forgotten cut. They are the diaphragm muscle of the beef and have a very obvious and prominent grain which makes them easy to slice. They are a very similar cut to the Flank steak but rather than being oval in shape, they are long…
ABP supports and connects with families at Ronald McDonald House. This Spring, ABP in partnership with Canadian Beef Centre of Excellence (CBCE), was proud to host “Home for Dinner,” events at the Ronald McDonald House Canada (RMHC) locations in Edmonton and Calgary. The two events were designed to support families staying at the Ronald McDonald…
This week, Alberta Beef Producers (ABP), in partnership with Canadian Beef Centre of Excellence (CBCE) and Ronald McDonald House Charities (RMHC), is proud to host ‘At Home for Dinner’ events at Ronald McDonald House in both Edmonton and Calgary, Alberta. On Monday, the crew served close to 50 meals, with steak samplers taking the show….
For Alberta Beef Producers, communicating beyond the farm gate to our beef consumer has always been top of mind. This is important when it comes to creating and maintaining demand for our beef of course, but also fostering understanding. An understanding of our industry, the world-class beef that we sustainably raise, and the producers that…
As we transition from long summer days into cooler nights and the fall season, we also make a transition at the beef counter – shifting from the BBQ to braising meats, slow cookers and stews – in order to meet the seasonal demands of our beef consumer. It’s a seasonal shift and one that I…
We are thrilled to welcome Corey Meyer to ABP. This issue, we ask: “Hey Corey, what’s popular at the meat counter these days?“ Customers. No, really. Right now we find many customers coming back to the meat counter to talk one-on-one with their butcher. They have questions. They want to be more involved, connect with…