Part 3 of three-part video series on antimicrobial resistance

Adding to the discussion on antimicrobial resistance (AMR), the latest episode of the Beef Research School focuses on responsible use of antimicrobials by Canadian beef cattle producers.  We hear from Dr. Calvin Booker, a veterinary consultant with Feedlot Health Management Services, who addresses common misconceptions. Continue reading

Antimicrobial resistance: does Canadian beef production contribute?

In March 2013, a policy paper was released by the Ontario Medical Association on the contribution of inappropriate use of antibiotics to antimicrobial resistance (AMR). The report strongly implied that antibiotic use in livestock is a major contributor to the rise of antibiotic resistant bacterial infections in humans. The Canadian Cattlemen’s Association (CCA) and Beef Cattle Research Council (BCRC) would like to make the public aware that the report included several misconceptions and myths about beef cattle and AMR. Continue reading

Results of Canada’s most recent beef carcass quality audit

The ultimate goal of the National Beef Quality Audit (NBQA) is to continually improve the value of Canadian beef carcasses by delivering a consistent high quality, safe product to consumers domestically and around the world.

Regular audits help the industry to identify management practices that influence beef quality, and measure improvements in the quality of Canadian beef over time.

The NBQA study collects and analyses carcass data in packing plants in eastern and western Canada, including all classes of cattle. The results identify various carcass quality defects, including Continue reading

Broken Needles in Beef: Prevention and Responsibility

Suspected broken needles are rare, but imagine the food safety risk if a broken needle

were to end up in a meat product, and potential harm to the industry’s reputation.  As a producer, it is very important to take steps to prevent needles from breaking, and to know what to do if a broken needle is suspected.

The following advice is courtesy of the Verified Beef ProductionTM (VBP) program. Continue reading