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Beef Farmers to Canadian Consumers:
Here's How You Can Help
Joint Canadian Cattlemen’s Association – Beef
Information Centre News Release
June 12, 2003 - While beef sales in
Canada remain at normal levels, the current trade disruption is creating
challenges within the distribution chain that may be a surprise to most
Canadians. These challenges are seriously impacting Canadian farmers’
ability to sell cattle within Canada, which is affecting jobs and
economies right across the country. Canadian beef consumers can help.
Consumers may think there is a surplus of beef in the
marketplace. This is only a partial truth – there is a surplus of some
cuts and a shortage of others. There’s an over-supply of cuts that
would normally go into the export market and a shortage of cuts such as
grilling steaks, which are always in high demand at this time of year.
But cuts from the rib and loin, such as grilling steaks, represent just
28 per cent of production. Much of the balance, which is comprised
primarily of hip, chuck, and variety meats such as liver, have
traditionally found markets beyond Canada’s borders. Without exports,
the domestic market has an over supply of marinating and simmering
steaks, pot roasts and rotisserie roasts.
"During this difficult time, we encourage
consumers to enjoy a variety of cuts of high quality Canadian
beef," says Neil Jahnke, President of the Canadian Cattlemen’s
Association and a Saskatchewan rancher. "Moving a variety of cuts
will help the beef industry and the economy. If there’s a market
available for all cuts of beef, packers will be better able to buy
cattle. If Canadians add two or three more beef meals to their menu each
week from the wide variety of cuts that are available, it helps more
than the beef farmers. It helps get packing plant workers back on the
job, truckers back on the road, and improves the economy of communities
right across the country. "
By marinating cuts such as the blade, sirloin tip and
round, consumers can enjoy an economical and flavourful steak on the
grill. "Beef has always been the most popular food on the
barbecue," says Barry Haner, Chairman of the Beef Information
Centre and a cow-calf producer from Red Willow, Alberta. "And for
an economical, great grilling experience, don’t overlook those cuts
that are currently in over supply. Check out the great marinade recipes
on Beef Information Centre’s website."
Beef gives you energy and many essential nutrients.
It’s an excellent source of protein and zinc and is the richest food
source of highly absorbable iron. Research has shown that many
Canadians, especially women, eat less than the minimum number of two
servings of Meats and Alternatives recommended by the Canada Food Guide
to Healthy Eating. Enjoying two to three servings of Meat and
Alternatives, like lean beef, each day is an important part of healthy
eating.
The Beef Information Centre, a division of the
Canadian Cattlemen’s Association, has lots of great recipes for all
cuts of beef available on its website at www.beefinfo.org.
For further information:
Margaret Thibeault, National Communications Manager,
Beef Information Centre 905-821-4900, www.beefinfo.org
Cindy McCreath, Communications Manager, Canadian
Cattlemen’s Association 403-275-8558, www.cattle.ca
CCA is the National
Voice for the Beef Cattle Industry, representing over 90,000 Cattle
Producers
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