Cutting back on the amount of beef Canadians consume has been suggested in the media and public conversations online as a strategy to help save the planet. This recommendation may be based on the erroneous belief that Canadian land is inappropriately or inefficiently used in order to produce beef, but it certainly overlooks the positive impacts that a healthy beef sector has on the environment.
In fact, as you’ll read in the accompanying infographic,:
- much of the land that cattle graze in Canada cannot be used for other purposes
- sensitive grasslands, like the endangered Northern Great Plains, and endangered plants, animals and birds can be protected when managed by cattle producers
- well managed grazing can also restore unproductive soils that have been degraded through improper management
- most of the plants cattle eat and convert into nutrient-dense meat aren’t edible by humans; they are low quality forage and grains that aren’t high enough quality for human consumption and would otherwise go to waste
- beef production in Canada provides a unique set of positive environmental and human health impacts that few other food products are capable of
Through the use of technology, innovation and sustainable management practices, Canadian beef producers continue to produce more with less. Research shows that the environmental footprint of Canadian beef production has decreased by more than 15% over the past three decades.
Download our infographic, ‘Beef’s Place in a Healthy Environment’ (PDF, 1396 KB) Continue reading
BCRC General Session – August 15th – 1:15 pm at the BMO Centre
Every time a beef producer sells an animal, they invest in research through a portion of the Canadian Beef Cattle Check-Off. Producer dollars help to fund scientific studies and innovative developments that are advancing Canadian beef production and impacting farms and ranches across the country.
The Beef Cattle Research Council (BCRC) is excited to invite you to join us at an upcoming general session for a clearer picture your Check-Off investment and highlights of applicable beef research and innovations you can use to help keep your operation ahead of the herd.
The BCRC general session is held in conjunction with the Canadian Beef Industry Conference (CBIC), however conference registration is not required to attend the BCRC general session. Continue reading
VBP+ NEWS RELEASE
For Immediate Release
July 12, 2019
The Verified Beef Production Plus (VBP+) program, under the umbrella of the Beef Cattle Research Council, a division of the Canadian Cattlemen’s Association (CCA), welcomes the investment of $602,250 from the Canadian Agriculture Partnership (CAP) Agri-Assurance program, announced Wednesday by Minister of Agriculture and Agri-Food Canada Marie-Claude Bibeau.
These funds will be directed to multiple VBP+ activities, including
- training platform modifications to meet educational demands by producers for continuous improvement in sustainability,
- increased database capacity and functionality by automating processes where practical and ensuring growing demand is met while adding value and minimizing the cost of the verification process for producers,
- advancing assessments of equivalency with existing industry programs to provide more value to producers who move through the verification process, and
- developing a system to determine the impact of training on changes in sustainable production practices.
This guest post is written by Shaun Dergousoff, PhD, a research scientist at AAFC Lethbridge focused on tick populations and arthropod vectors of livestock disease. The following is an updated version of an article we first published on the BCRC Blog in 2017.
Recently, a connection between the bite of the lone star tick and allergies to red meat products was established. The “red meat allergy” is often framed as an emerging and alarming public health issue. Although the allergy symptoms can be severe, the incidence is relatively low, even throughout the southeastern United States where the lone star tick is well established (meaning a presence of reproducing populations).
The red meat allergy was first identified in Australia with several hundred cases diagnosed since 1985, and was recognized in thousands of people in the southeastern United States over the last couple decades. This allergy also occurs in people from several other countries around the world. Based on reported cases, it appears that allergy to red meat in the USA is about as common as allergy to peanuts, occurring in only 0.1% of the population. Those who are affected can have very serious and even life-threatening anaphylactic reactions after eating red meat products.
The source of the red meat allergy was a mystery until 2007 when doctors realized that a large proportion of the people that were diagnosed also reported tick bites weeks or months prior to experiencing symptoms. Continue reading