On the Plate: Alberta Beef
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If you're a born-and-raised Albertan, you may take it a bit for granted, but Alberta produces some of the finest beef recognized around the world for its rich taste and highest quality. It's all thanks to the amazing ranchers and beef producers across Alberta who do such an incredible job caring for the cattle and the environment. Cattle producers take their ethical responsibility to care for the health and welfare of their animals seriously.
The Alberta Beef Producers (ABP) is at the heart of Alberta’s cattle and beef industry. They work on behalf of more than 18,000 beef cattle producers to maintain the Canadian beef advantage: outstanding genetics; robust food safety, beef grading, animal health and environmental standards; efficient production practices; high standards of animal care; responsible environmental stewardship; and world-class processing facilities that consistently produce safe, nutritious, high quality, and great tasting beef.
While the beef industry in Alberta, and Canada as a whole, contributes very little to global greenhouse gas emissions, ABP are always exploring reduction options through research and innovative management practices.
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All For the Beef FAQs
Q: What makes Alberta beef so good?
A: To produce world class beef, it starts at the source - the farm. Alberta cattle ranchers are dedicated to the best quality animal care, nutrition, and sustainability practices to ensure our beef is the best it can be.
Q: How is Alberta beef different from other types of beef?
A: Unlike other major cattle producing areas like Ontario and the USA that rely heavily on corn as feed, Alberta’s cattle are mostly fed and finished (a changing of the diet as they transition to slaughtering age and size) using hearty grains like barley and rye. This results in our beef products boasting rich taste, even fat distribution and consistent quality. Combined with Alberta’s other advantages, this unique diet is just the final touch our high quality product needs to help it stand out from the herd.
Q: How does beef compare to other sources of protein?
A: A 75g serving of cooked beef contains 26mg of protein and 184 calories. To get the same amount of protein from other sources, you would need to eat 1 ¾ servings of tofu (260 calories), 2 ⅓ servings of black beans (391 calories), or 3 ⅖ servings of almonds (715 calories).
Q: What is lean beef?
A: According to the Canadian Food Inspection Agency, “lean” is defined as a maximum of 17% fat. This means that the fat content of lean ground beef, poultry and pork are all the same.
Q: Why do cattle produce methane gas?
A: Cattle are able to digest grass and grains that other animals (including people) cannot. Microorganisms in the cattle’s stomach produce methane as a by-product.
Source: Alberta Beef Producers
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#BreakTheBias as we celebrate International Women's Day
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Imagine a world that's diverse, equitable, and inclusive. A world where difference is valued and celebrated. Collectively we can all #BreakTheBias.
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On March 8th, let's all raise a glass to the incredible women who shape our local food and drink industries. Let's celebrate the women who are raising the bar for our culinary and agricultural industries here in Alberta.
Why is this year's theme #BreakTheBias?
Whether deliberate or unconscious, bias makes it difficult for women to move ahead. Knowing that bias exists isn’t enough, action is needed to level the playing field.
Are you in? Will you actively call out gender bias, discrimination and stereotyping each time you see it?
Will you help break the bias?
Cross your arms to show solidarity.
Strike the IWD 2022 pose and share your #BreakTheBias image, video, resources, presentation or articles on social media using #IWD2022 #BreakTheBias to encourage further people to commit to helping forge an inclusive world.
To learn more about International Women's Day, click here.
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Avenue Magazine announces Calgary's Best Restaurants
Congratulations to all the winners on Avenue's Best Restaurants 2022 lists, including Alberta on the Plate alumni Alloy, Foreign Concept, River Café, and Rouge on the overall best list. Many other alumni make appearances on other lists, including Donna Mac (Best of Beltline, Best Brunch), Bonterra Trattoria (Best Italian), and Calcutta Cricket Club (Best Indian). Learn more...
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Edify Edmonton releases Best Restaurants for 2022
Edmonton's lifestyle magazine, Edify, also released their list of best restaurants this year, starting with Best New Restaurants that includes Alberta on the Plate newcomers Tryst in St Albert! Full list is out today, so check out what other alumni can be spotted among the city's best. Learn more... |
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Eau Claire Distillery wins big at World Whiskies Awards
Turner Valley's own Eau Claire Distillery (and Alberta's first craft distillery) was awarded Category Winner, Silver, and Bronze at the 2022 World Whiskies Awards. Cask 10 takes home the Category Winner for Single Cask Single Malt Whisky 12 Years and under, Rupert's Whisky won Silver for Canadian Blended Whisky, and Batch 004 Single Malt Whisky received Bronze in the Single Malt Whisky. Learn more... |
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The District at Beltline opens
March 3
Experience Calgary’s new inner city hub featuring the City’s fastest growing tech and design firms, local-famous chef experiences, boutique coffee, craft beers and more! The Food Hall features 6 world-class restauranteurs serving up globally inspired food, including our friends at Modern Burger. It’s sure to satisfy for a quick-bite, pre-game nosh, or to meet friends. Learn more... |
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RESTAURANT SPOTLIGHT: MODERN STEAK (Calgary)
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3 Calgary Locations: Kensington (107 – 10a Street NW), Stephen Avenue (100 – 8 Avenue SE), Southport (10606 Southport Rd SW) | ModernSteak.ca
Modern Steak has built their business around taking beef very seriously. The restaurant serves 100-per cent Alberta beef and even owns their own bull managed by Benchmark Angus in Warner, Alberta.
Modern Steak's commitment to quality is evident in the local Alberta Beef ONLY Menu. The result is perfectly marble-ized tender beef with a rich depth of flavour. Modern also features only the best local farm produce and artisan cheese makers located in Alberta and Western Canada. Read more...
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MEET A CHEF: LYNSEY ARMSTRONG
(D&A Gardens, Elnora)
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Chef Lynsey Armstrong was raised on a family farm near Elnora, AB. She grew up cooking and baking with her mom, making all sorts of goodies to sell at the local farmer’s market.
After graduating high school, she moved to Red Deer and made her way into the restaurants. She started out setting up the line at Earls, and then worked her way up to supervisor. It was there that she began her apprenticeship. She was very interested in farm to table, having come from a farm, so she finished my apprenticeship at Cilantro & Chive in Lacombe. She learned a lot working under some of the best chefs in central Alberta.
After a few years, she moved back to the farm, missing the garden and what life had to offer out there. She wanted to be closer to home so she started at Field & Forge, a local craft brewery and restaurant, moving on to become Sous Chef. Then she was offered an opportunity at DNA Gardens, to create her own kitchen and small café menu. Throughout her career, she has always dreamed of opening an outdoor patio kitchen, craving the fresh air and sun, so that is what they did. She feels very fortunate to be able to go back to her roots, while also pursuing her passion for the culinary arts.
Keep reading... |
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Gochujang Beef Lettuce Cups
Gochujang Beef Lettuce Cups are a quick weeknight dinner, an easy prep ahead lunch, or double up for a good freezer friendly batch cooking recipe. It is a spicy devil, but you can control the spice level by adjusting how much you use. Get the recipe
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MEET A CATTLE RANCHER: MGM CATTLE CO. (Bowden)
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Tucked away on a township road just east of Bowden, Alberta, is MGM Cattle Company, a family-run cow and calf operation led by Garnet and Meghan Marshall.
AOTP: How did you get into farming?
MGM: Garnet, a third-generation rancher, was born looking after cattle. From feeding to roping to calving cows, his years of experience have their cattle company growing to over 1000 head of cattle, as well as 20 horses (and three working dogs). His parents, who own the Marshall Feed Lot only a few miles away, are their inspiration and are extremely supportive. (Garnet still helps out at the feed lot every morning.) Working every day alongside their family really makes the agricultural lifestyle special to them and passing that knowledge on to their children.
Keep reading...
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FEATURED PARTNER: ALBERTA BEEF PRODUCERS
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Alberta is cattle country. The open range, the Rocky Mountains, acres of Parkland and the fertile farmland of the rolling plains. These pristine natural resources are images of the west known around the world. The more than 18,000 beef cattle producers who are stewards of the industry in this province have one organization that represents their collective interests – the Alberta Beef Producers (ABP).
This industry is both progressive and historic, highly technical, yet grounded in the practical. From family ranches and farms passed down through generations, to new state-of-the-art feeding and breeding operations, Alberta’s producers are a proud reflection of their industry. Run by producers for producers, ABP is dedicated to maintaining a truly sustainable, competitive industry for the benefit of all Albertans.
Learn more...
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