Ontario’s beef industry is making some major changes this year to the way beef is developed for uniformity. Industry professionals are overseeing the new Source Qualified Ontario Calves (SQOC) initiative – a program that will not only ensure meat consistency, but also food safety from farm to table.

The current problem, say Brian Pogue and Tim Lambert of Guelph-based Beef Improvement Ontario (BIO) is with record keeping. Traditionally, individual beef animals were not tracked from birth to market, nor were any rearing and health standards enforced.

Now BIO, along with the Ontario Cattlemen’s Association (OCA) and the Agricultural Adaptation Council (AAC), have established outlines for a calf-certification program that will trace approved calves to market ensuring they receive a defined health protocol, feeding regime, and standard care.

"These certified calves will bring a safe, reliable, and consistent product to the table," says Pogue. "Consumers can feel at ease knowing the quality of their beef is regulated and quality assured."

The certification program will supply consistent, predictable calves to be sold under brand labels. Consumers will be able to view the label and expect a similar product every time, says Pogue. The US already sells 50 per cent of its beef animals as brand labeled calves.

Calves will be accepted into the program from approved genetic lines selected for rapid weight gain and specific carcass traits. The calves will be marked with a national barcoded ear tag – to replace all other tags except the Canadian Cattle Identification Agency tag (CCIA). Under a given number, the tag will record all life events such as dehorning, castration and vaccinations, as well as any additional medical attention the animal received. Feedlots and packing plants will have access to the information via the internet before purchasing the animal.

Medical records along with a strict health protocol will be advantageous for everyone, says Pogue. Feedlots – which sometimes acquire sick animals requiring antibiotics – will have the opportunity to purchase certified animals that will be fully vaccinated and need fewer veterinary visits and medication. That also means consumers will be eating a more wholesome, healthier product that has received fewer antibiotics, says Pogue – a product with greater marketing potential.

An additional benefit to tracking calves is meat quality feedback and improved communication in the industry. Carcass information will be sent back to breeders and feeders for each animal – this will speed advancements to the beef industry, says Pogue.

"This system will allow farmers who produce an exceptional quality product to be paid appropriately, where in the past they were not recognized," says Pogue. "It’s hoped this will bring accountability to the industry and increase competition to raise better beef animals."

This program received $32,500 in research funding from the Ontario Cattlemen’s Association.