Beef quality defects, like bruises and lesions, cause economic losses to the Canadian beef industry due to reductions in usable meat and the added labour to remove these defects from the carcass.
This video from a new video series on the results of the latest National Beef Quality Audit (NBQA) provides the answers to which carcass defects the beef industry has improved upon since the previous audit and the areas we as an industry need to work on. The ultimate objective of the NBQA is to enhance the quality and safety of Canadian beef while increasing the profitability of the Canadian beef and cattle industry.
The NBQA results indicate Continue reading
This article written by Dr. Reynold Bergen, BCRC Science Director, originally appeared in the August 2018 issue of Canadian Cattlemen magazine and is reprinted on the BCRC Blog with permission of the publisher.
Canada’s fourth Beef Quality Audit was completed in March 2018, following previous audits in 1995, 1998 and 2010/11. The carcass audit measured the incidence and economic costs of avoidable defects in Canadian slaughter cattle and beef and identified opportunities to avoid these losses.
What they did: Mark Klassen, Joyce van Donkersgoed and a team of technicians visited slaughter plants across Canada in the fall of 2016 and winter and spring of 2017. Thousands of cattle and carcasses were examined for a wide variety of possible defects. This column focuses on the most common and costly defects, specifically tag, carcass weight, excess fat and liver abscesses. Continue reading
Update: Missed the webinar? Find the recording and check for future webinars on our Webinars page: http://www.beefresearch.ca/resources/webinars.cfm
The latest beef quality audit not only gives insight into the meat products consumers choose at the grocery store, it also reveals the quality of beef carcasses being processed at Canadian packers. Join this webinar to learn the latest National Beef Quality Audit results, and what beef producers can do to prevent costly carcass defects.
Wednesday, February 14 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
This year’s BCRC webinar topics include winter feeding, results of the latest National Beef Quality Audit, managing forages and other production practices.
View and register for our upcoming webinars below. To register for all of them at once, register for any one of them and select the option to be automatically registered for all remaining 2017-18 beef webinars.
We recommend registering for all webinars that you’re interested in regardless of whether you can attend during the date/time listed. By registering, you’ll receive reminders to attend the live event plus receive a link that allows you to watch the recording at any time. It’s no problem if you register and miss the live event, however joining live is recommended as it gives you the opportunity to interact and ask questions.
BCRC webinars are available and free of charge thanks to guest speakers who volunteer their time and expertise to support advancements in the Canadian beef industry, and through the Knowledge Dissemination and Technology Transfer project funded by the Canadian Beef Cattle Check-off and Canada’s Beef Science Cluster.
Recordings of all of our past webinars can be found on our webinars page.
2017-18 BCRC Webinars:
Refining corn grazing recommendations – October 12, 2017, 7:00pm MT
Speaker: Bart Lardner, PhD, Senior Research Scientist at the Western Beef Development Centre
Thinking about turning your cattle out on corn? Want to be sure you are up to date with the latest corn grazing recommendations? Join us to Continue reading
Every time a beef producer in Canada markets an animal, he or she invests in research – through a portion of the Canadian Beef Cattle Check-off. Those producer dollars help fund scientific studies and innovative developments that are advancing Canadian beef production and impacting farms and ranches across the country.
What does that mean …for you, your herd and your industry?
The Beef Cattle Research Council (BCRC) is excited to invite you to an upcoming presentation to get a clearer picture of beef research in Canada.
Join us Thursday, August 17 at the BMO Centre in Calgary, Alberta. The BCRC presentation will be held in the Palomino Room A-C from 1:30 – 4:30pm.
You’ll hear recent examples of progress made, discuss the objectives to be tackled next, meet the individuals leading the way, and take home new ideas to help keep your operation ahead of the herd. Top researchers will be in attendance to discuss Continue reading
This article written by Dr. Reynold Bergen, BCRC Science Director, originally appeared in the February 2017 issue of Canadian Cattlemen magazine and is reprinted on the BCRC Blog with permission of the publisher.
This column usually features Beef Cattle Research Council (BCRC) projects supported by Canada’s national check-off, mainly through Canada’s Beef Science Cluster. The current Beef Cluster involves the BCRC, Agriculture and Agri-Food Canada, Alberta Beef Producers, the Alberta Cattle Feeders Association, Manitoba Beef Producers, Beef Farmers of Ontario, the Quebec Beef Producers Federation, DuPont Pioneer, the Grey Wooded Forage Association, and provincial government funds from Alberta, Saskatchewan and Ontario. By pooling resources and coordinating funding decisions, funders can avoid duplication and increase the odds that more good projects will go ahead. The Beef Cluster allows Canada’s beef industry to support much more and better research than we could in the past with limited national check-off dollars alone. The BCRC is now deciding which new projects to fund through the next Beef Cluster (2018-2023), so this month I explain how the BCRC decides what research to fund.
The first step is Continue reading
December 1, 2016
Click to open an overview of the Canadian Beef Research and Technology Transfer Strategy 2018-2023
Canada has an opportunity to play a leading role in meeting rising global food production needs responsibly through investments in agriculture research across a variety of disciplines. Today the Beef Cattle Research Council (BCRC) and the national Beef Value Chain Roundtable (BVCRT) released a strategy to achieve high priority beef research objectives that support increasing productivity while remaining environmentally, socially and economically sustainable.
The new Canadian Beef Research and Technology Transfer Strategy will support the industry’s ability to manage challenges and sustainably supply demand. This strategy builds upon the success of the 2012-2018 National Beef Research Strategy. The new strategy’s research objectives are to be captured by 2023.
“With a growing global population that desires beef, research and innovation is critical to Continue reading
How Your Input is Influencing Future Research
Earlier this year the BCRC developed an online Beef Research Priority Survey. The Survey asked participants to rate the importance of research issues listed in the 2012 National Beef Research Strategy.
We were very pleased to receive over 500 responses.
Over half of the respondents were producers. Most were cow-calf producers (49%), with smaller numbers of seedstock breeders (5%) and feedlot operators (4%). Other responses came from veterinarians, researchers, abattoir staff, government staff and industry staff.
Every province was represented. More producer responses came from western (85%) than central and eastern Canada (15%). Nearly half of the responses were from producers 40 years of age or younger. This indicates that the producers who responded to the survey are more likely those looking forward to a long future in the beef industry.
We sifted through all of the responses in detail with greater focus on the responses provided by producers, as well as veterinarians’ responses where appropriate (e.g. animal health, welfare and antimicrobial issues). We paid special attention to issues that were identified as ‘very’ or ‘extremely’ important by at least 75% of producers and vets, as well as issues that were rarely rated as ‘very’ or ‘extremely’ important. We also compared responses between eastern and western Canada for issues where geography may be expected to play an important role (e.g. forage and feed grain issues).
Here’s what you told us… Continue reading
This article written by Dr. Reynold Bergen, BCRC Science Director, originally appeared in the October 2016 issue of Canadian Cattlemen magazine and is reprinted on the BCRC Blog with permission of the publisher.
Youthful carcasses that meet A, AA, AAA or Canada Prime quality grades are also assigned a yield grade. Yield grades estimate the red meat percentage of the entire carcass based on the thickness of the backfat and size of the ribeye muscle between the 12th and 13th ribs. The method that the Canadian Beef Grading Agency uses to calculate lean meat yield from backfat depth and ribeye area was developed by Agriculture and Agri-Food Canada researchers in Lacombe, Alberta. Having yield grade prediction equations developed by an impartial third party like AAFC helps ensures that neither the packer nor the cattle feeder has an unfair advantage in assessing the value of an individual carcass.
The precise relationship between fat depth and muscle area can change over time as Continue reading
This article written by Dr. Reynold Bergen, BCRC Science Director, originally appeared in the September 2016 issue of Canadian Cattlemen magazine and is reprinted on the BCRC Blog with permission of the publisher.
In high pressure processing (HPP), food is sealed in water-resistant packaging, placed in a water-filled container, and exposed to very high hydrostatic pressures (up to 87,000 psi) for three to nine minutes. High pressure is harmful or deadly to many pathogenic and spoilage bacteria, so HPP can improve food safety and extend shelf life. But two problems remain. One is that high pressure doesn’t just squash bacteria; it also affects the proteins in meat. HPP-treated beef is much darker than fresh beef. Another is that Canada’s Food and Drug regulations classify “foods resulting from a process not previously used for food” as “novel foods.” This means that detailed scientific data needs to be submitted to Health Canada for review and approval before these foods can be sold commercially.
However, HPP may be quite useful if these hurdles can be overcome. Marinating beef also affects the colour of uncooked beef, so perhaps using Continue reading