Mycotoxins

A new webpage on BeefResearch.ca provides an overview of what mycotoxins are, the threat they represent for Canadian beef production and how to implement best practices to protect beef cattle.

Mycotoxins are often hidden hazards – a group of harmful toxins produced by certain types of fungi including mould that are only detectable with lab testing. They can create a variety of problems for beef cattle including reduced health and productivity.

The source of mycotoxins are fungi, including mould, that can be present in green pastures, cereal swaths, standing corn for winter grazing, cured and ensiled grass, cereal forages, crop co-products (straw, distillers grains, grain screenings, oilseed meals) and commercial feeds. Continue reading

How much do Canadian consumers enjoy their home-cooked steaks? New video

To understand the satisfaction of Canadian beef consumers, a Retail Beef Satisfaction Benchmark was completed as part of the 2014-18 National Beef Quality Audit.

Goals of the retail beef study were to determine:

  1. the importance of tenderness, juiciness and flavour
  2. consumer satisfaction levels with Canadian beef steaks
  3. the tenderness of Canadian beef steaks

Consumer satisfaction with retail beef in Canada was assessed using four cuts of steak (boneless cross rib, top sirloin, inside round, or strip loin) from 75 stores across Canada. A total of 1200 randomly selected consumers were provided with one cut of steak, instructed to prepare it at home and to provide a score out of ten for juiciness, flavour, tenderness and overall rating. Consumers were screened to ensure they had some experience in preparing beef products and had consumed beef in the past year. The same retailers also provided 680 steaks which were tested for tenderness using a technique called the Warner-Bratzler method at Agriculture and Agri-Food (AAFC) laboratory in Lacombe, AB.

The consumer satisfaction assessment revealed that 79% of the test consumers gave an overall score of 7/10 or higher. Of the 1,200 consumers, 288 gave their steak a perfect rating (10/10). When the rest of the consumers were asked, “Why wasn’t it perfect?”, approximately 12% of study consumers felt their cooking methods were solely or partially responsible. The consumers’ main concern (46%) was with the texture (tenderness and juiciness) of their steak. Flavour and fat content were least often noted as a concern (9% and 6% respectively). Continue reading

Using nasal vaccines effectively. Webinar December 11


Photos courtesy of VIDO

Nasal vaccines are gaining popularity among beef producers but questions often arise about how to use them effectively. What is the best way and the best time to give them? Should you provide a booster? If so, with what? Join this webinar to learn the answers to these questions and more.



Registering on your smartphone? After you click ‘I am not a robot’, scroll up until you find the task to complete.

When
Thursday, November 29 at 7:00 pm MT

  • 6:00pm in BC
  • 7:00pm in AB
  • 8:00pm in SK and MB
  • 9:00pm in ON and QC
  • 10:00pm in NS, NB and PEI

Continue reading

The hand is better than the eye when it comes to cattle condition



Reproduction is the single most important factor in the productivity of a cow-calf operation. Body condition (amount of fat cover) is a key factor in reproductive success. New research from the Western College of Veterinary Medicine suggests that a body condition score (BCS) of 3.0 is the ideal fat cover for beef cows for several reasons, including:

  • very high pregnancy rates
  • very high percentage will show estrus 30 days after calving
  • high calf weaning weights
  • low abortion and stillbirth rates
  • low risk of severe dystocia

Body condition scoring is a low cost, hands-on method to determine the condition of cattle. This easy hands-on method is much more accurate than just looking at the animals. Continue reading

Five producers share ideas that have made their farms and ranches more efficient

Editors note: This article is the second in a series featuring ideas from beef producers across the country. See the first: Eight beef producers share their recent changes 

Fine-tuned management decisions with quick results and bigger management changes that may take a few years for benefits to materialize — these are ideas that Canadian beef producers are applying to their farming and ranching operations.

Good ideas can range from improving pasture watering systems and regularly testing winter feeds, to reducing costs during the fall/winter grazing period, to simple ideas that reduce the stress of calving out heifers, to more sweeping approaches on how to manage an intensive grazing system — all have a common objective to improve beef herd performance in sustainable farming systems.

Here are some ideas that Canadian beef producers have shared that help them produce more pounds of beef, reduce workload, improve overall efficiency and benefit cattle and the environment: Continue reading

Your Burgers Are Still Done at 71

This article written by Dr. Reynold Bergen, BCRC Science Director, originally appeared in the November 2018 issue of Canadian Cattlemen magazine and is reprinted on the BCRC Blog with permission of the publisher.

Maintaining consumer confidence is crucial to our industry. Consumer confidence in the safety of Canadian beef was briefly shaken by the 2012 XL Foods E. coli outbreak that infected at least 18 people, and resulted in the recall of 1,800 tonnes of beef, a $4 million legal settlement and the sale of the packing plant to JBS Canada. That event also led to a resurgence in media interest in E. coli research. Articles in both Meatingplace.com and the National Post featured interviews with researchers who expressed concern that Health Canada’s recommendation to cook hamburger patties to an internal temperature of 71oC may not be adequate to kill some strains of E. coli. These concerns stemmed from papers published in 2011, 2015 and 2016 that studied the genetics of heat resistant E. coli strains that had survived carcass washing interventions in a commercial beef processing facility in 2001 and 2002.

These concerns deserved serious investigation. In response, Continue reading

Transporting cattle safely. Webinar November 29

Transporting cattle is the part of the beef production system that is most visible to

the public. Research to understand current realities and determine best practices for transporting cattle is ongoing. Join this webinar to learn what that research has found, as well as practical tips that you can use for successful transport outcomes.



Registering on your smartphone? After you click ‘I am not a robot’, scroll up until you find the task to complete.

When
Thursday, November 29 at 7:00 pm MT

  • 6:00pm in BC
  • 7:00pm in AB
  • 8:00pm in SK and MB
  • 9:00pm in ON and QC
  • 10:00pm in NS, NB and PEI

Continue reading