Posts for Beef Category

A Revolution of Canadian Cookbooks: Mairlyn Smith’s Homegrown

Beef, Cookbooks, Fun, Recipes - Chief Cook - December 3, 2015


A Comedian, a home economist, and a writer – it’s hard to think that a person can be all these things at the same time, but Mairlyn Smith likes to challenge the unimaginable and represents just that. As a renowned food personality in Canada, Mairlyn has captured the attention of Canadian foodies from across the nation with her popular cookbooks such as Healthy Start’s Here!, Ultimate Foods for Ultimate Health and The Vegetarian’s Complete Quinoa

She is going to be delighting her fans once again with the newest addition to her line of recipe books with Homegrown. Smith is on a serious mission to revive good eating, basic culinary skills and, honestly, just general kitchen common sense. Not only does Mairlyn presents an amazing collection of Canadian recipe’s, the book also represents a collection that primarily focuses on Canadian-grown ingredients. The great aspect about her new book is that she highlights the different local products consumers can use for the recipes and especially focuses on the various agricultural products found from the Pacific coastline to the cool shores of PEI. It is evident that her book will classify Canada’s sprawling geography and bring attention to the different and diverse local products Canadians can enjoy.

Officially being released on December 7th, you can preorder your book at Chapters Indigo here. Now you can enjoy over 160 authentic Canadian recipes with locally produced ingredients such as Gluten-Free PEI Potato Lasagna, Red Lentil Waffles with Pear Sauce, and Asian-Style Nova Scotia Scallops with Miso Glaze. She also has some of our FAVORITE beef recipes made with homegrown Canadian Beef –  because Canada’s the perfect place for raising beef!


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Fall for this Hearty Beef Stew

Beef, Dinner - Chief Cook - November 16, 2015

My favorite part of fall? Bundling up by the fire with a hearty meal that warms the soul! One of my favorite recipes for the chilly fall days is this beef stew – the slow roasted chunks of beef just melt in your mouth!

Prep time
50 minutes
Total time
2 hours 30 minutes
Portion size
6 to 8 servings

1/4 cup (60 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1.5 kg well-marbled boneless beef blade roast, cut in 1-inch (2.5 cm cubes)
3 tbsp (45 mL) butter
1 tbsp (15 mL) vegetable oil
2 ribs celery, diced
1 onion, diced
2 tbsp (30 mL) tomato paste
1/2 cup (125 mL) dry red wine
450 g mini white potatoes, scrubbed and quartered
3 large carrots, cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
10 sprigs fresh thyme
6 sprigs fresh parsley
2 bay leaves
3 cups (750 mL) sodium-reduced beef broth
1/2 tsp (2 mL) Worcestershire sauce
3/4 cup (175 mL) pickled cocktail onions, drained and rinsed
3/4 cup (175 mL) frozen peas

In large bowl, whisk together flour, salt and pepper; toss with beef to coat.

In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.

Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.

Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.

Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.

Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.

Recipe via Canadian Living

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Meet a Rancher at Save On Foods

Beef - BigDaddy - June 10, 2013

3c7583be52ebec86357d5bbfadb34e32At Save On Foods in British Columbia, several Canadian beef ranchers  have been helping teach urban consumers all about how cattle are raised and why beef is a great protein. So many Canadians know so little about how beef is produced and what a great way learn about it, especially when it is coming from a first hand source-the rancher.  Just this past weekend ranchers were is several Save On Foods locations in British Columbia sharing the very best of the beef industry.  Ranchers were in stores in North Vancouver, Abbotsford, Langley, and Maple Ridge.

Not everyone that lives in the city can get the opportunity to visit a ranch. This program gives us city folk the chance to meet real ranch families and understand where there beef  is coming from, how it is raised, and instills confidence in the consumer when they are making our beef purchases. You even pick up a tip or two that makes you a better beef purchaser.  They were sharing lots of excellent tips.

For example did you know that you can keep Rib eyes in the fridge for 3 weeks


Consumers even got to taste test steak samples.


There was a lot of information shared as well  from how cattle is raised,  to the best cuts of beefs for what you are cooking, to storage tips to recipe ideas.

What a great way to learn more about Canadian beef but from those that are busy on ranches raising cattle every day.

To see all the great photos from the event you can check out the Meet the BC Ranchers Board on Pinterest.

You can follow Canadian Beef on Twitter or check out their Facebook page  You can also check out their Pinterest boards for some great ideas and tips.


You can follow Save On Foods on Twitter or check out their Facebook Page. . You can also check them out on Pinterest as well


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Behind the Beef Programs in British Columbia

Beef, Events - BigDaddy - June 6, 2013

Behind the Beef

Have you ever wanted to learn more about beef? Ever had questions about  ranching and the beef industry? about animal health? food safety? how about wanting to know what cut of beef is best? need cooking tips?  I know for me I am always thinking about what cut is best for what meal.

The Behind the Beef program to help you learn more about beef, and  get a  really good look behind  beef and the beef industry. You can learn all about beef from someone who knows their stuff.

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The purpose of the Behind the Beef program is to help you and me develop a relationship with beef and the cattleman. You can get help with your product selection, so you can always be confident in your selection of the beef cut you will be cooking. You can also gets tips on nutrition as well. Have more questions about the beef industry even those can get answered too.

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You can learn about beef and the environment, and the place that they have in nature’s cycle and how they contribute to its balance by consuming and returning nutrients to its natural surroundings. You can learn about all 14 essential nutrients that can be found in beef and so much more. There is so much to learn from attending a Behind the Beef Program.

The events are delivered at convenient, popular venues such as grocery stores, fairs & exhibitions, schools and community events all over the province.  You can click here to view photos from events.

behind the beef

Interested in learning more about beef, you can attend any one of the events. They will be happening all summer long. There will be events at every corner of the province from Vancouver,  Langley, Chilliwack, Victoria, and many others. To check out the schedule you can click here.  The Behind the Beef program will be in a location near you very soon. So what questions do you want to ask about beef?

Have a burning question that you would like an answer to right now. Check out Behind the Beef. 


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Win a Family Ranch Experience with Canada Beef and Travel Alberta

Beef - BigDaddy - June 3, 2013


Have you ever wanted to ride the Western Frontier, or participate in a cattle drive? Well, Canada Beef and Travel Alberta are giving away a Family Ranch Experience.

Where would you be staying? The Sierra West Cabins and Ranch in Alberta. If you have ever wanted to ride high in the saddle this might be the contest you want to enter, as one very lucky Canadian family will win a 6 night stay for 4 at the ranch and the best thing about it, it is a working real cattle ranch.

That means one can saddle on up for ride the range experience, as well as many other ranching activities.

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Here is a great video from the ranch.

Can you just imagine wide open spaces, the cattle grazing, the horseback riding, and of course one has to end the night with a bonfire right. You can do your own riding and roping, or if a beginner, the ranch hands will even teach you how. Nearby  there are fresh water streams, rivers and lakes which a fisherman would love. The location is also close to historic sites, provincial parks and forest reserves allow for plenty of exploration by any family. Three log cabins on the banks of Todd Creek provide the lodging. Two of the cabins are newer additions, but the third was the original homestead, built in 1905, and there is even CowTown, a one street town to explore.

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Sounds like the perfect ranch experience to me, and a fabulous way to see Alberta.


To enter simply go to enter on the Canada Beef site. Good Luck. You can enter till Sept 30th, 2013.


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Canada Beef Goes to NAMA Meat Expo’13

Beef - Kayla - March 21, 2013

Recently Canada Beef headed down to Las Vegas to get up close and personal as they put it with North American meat processers with North American meat processors, independent retailers and beef buyers at NAMA Meat Expo’13.

Over 2,700 retailers, meat processors, wholesalers and industry partners from around North America and well beyond gathered. While there Canada Beef was recognized as the NAMA’s Education and Vision Partner. Canada’s two largest beef packers were also there along with several other delegates as exhibitors and committee members. Canada Beef was able to provide there partners with great resources and insights all around the Canadian Beef Advantage.

Canada Beef’s Senior Director, Market Development U.S., Jeff Trafford
was asked to deliver relevant educational content during two forums.

“This was a key opportunity to demonstrate actual case studies of Canadian beef research and
how Canada Beefis an expert at analyzing, summarizing and extrapolating priority
opportunities, and then acting upon the discoveries within specific research to the benefit of
Canadian beef customers,” says Trafford. “I was also able to highlight recent research* around
shopper acceptance of Canadian beef in America’s meat case. This positive and sometimes
astounding research lent validity to the value of the CBA to U.S. retailers.”
Trafford’s second presentation was a specialty meeting aboutthe CBA amidst the bustle of the
trade show, while delegates mingled among the show’s exhibits. Jeff said
“This presentation drew the attention of both passers-by and buyers who had made a point of
joining the session to gain understanding of Canadian beef supply and positioning options,”
notes Trafford. “It was an intimate dialogue on how and why Canadian beef is an integral
component of the North American beef supply chain. I was able to mingle with the audience
and, by learning a little bit about their businesses before and during the meeting, tailor the
benefits aspect of the presentation that is always so important to keep it relevant.”

At the end of the expo the 600 delegates where even able to taste Canadian Beef, when all were served Canadian Grade AAA chuck eye in demi glace.

By attending and partnering with events like this Canada Beef  has many opportunities for networking and strengthening relationships with beef buyers and sharing how Canadian beef can support their operations and customers.

For more information check out the Canadian Beef site.


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A Savory Something to Soak Up All That Green Beer

Beef, Recipes - Jennifer - March 16, 2013

My grandmother came to the US from Ireland when she was a young woman.  She never really talked to me about what it was like to grow up over there, but I do know that she never wanted to go back, and I always assumed that her life had been very hard.  I also assumed that the Irish found little enjoyment in food because Grandma’s Sunday dinners were torture to a kid (forgive me for saying so, Dad!).  Everything was always either boiled or baked to death.  I recall many dried out, shriveled up roasts in my childhood, and being admonished to eat every scrap on my plate.  And I don’t like corned beef.  Or cabbage.  So my lifelong association with Irish cooking?  Bleh.

Last year around this time, I was at a gathering of friends, and I couldn’t stop eating this most amazing dip.  It wasn’t until the end of the evening that I found out what was in it:  corned beef!  So this is what I will be making in honor of St. Patrick’s Day, and if the kids don’t want it, I won’t make them eat it.  I’d hate to sour them on an entire culture’s cooking with one dish.  As for me, I’m slowly coming around.


3/4 c. mayonnaise
3/4 c. sour cream
2 (2.5 ounce) packages thinly sliced deli corned beef, chopped
1/4 c. chopped onion
1 tbsp minced fresh parsley
1/2 tsp seasoned salt
1 tsp prepared horseradish (optional)

Combine mayonaise and sour cream; add in the corned beef, onion, parsley, seasoned salt and horseradish, if you like.  Serve on mini-rye breads or bagle pieces.

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You Can Win with Canada Beef When You Watch Learn and Cook

Beef - Kayla - March 1, 2013

Do you know the difference between a pot roast and a oven roast? 65% of Canadians don’t. Roast beef is the number one searched words that bring people to the Canada Beef site. Most are looking for easy recipes after all it one of the top 10 searches in the entire world. So for Canada’s Nutrition Month Canada, Canada Beef has launched a complimentary campaign at helping us Canadians cook with Canadian Beef.

Canada Beef wants us to know they are just a video away if needed to help us cook. As experts in how to buy cook and store Canadian Beef it is just like bring an expert into your kitchen.

Have you checked out this playlist they now have on the Youtube list filled with 30 second quick tips?

My favorite tip is this one.



Or how about the checkout this playlist for step by step cooking instructions?

My favorite lesson is this one.


You can even with Eat In Eat Out and Canadian Beef! One of 5 Canadian Beef prize packs that include a 32 G Apple Ipad 4, a talking thermometer, and a cooler tote. Be sure to enter the contest!

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Canadian Beef and #SCCTO

Beef, Conference, Recipes, Uncategorized - rossana - October 12, 2012

One of the great sponsors of the ShesConnected conference {#SCCTO} is Canadian Beef Inc.  They are an independent national organization handling the marketing and promotion of the Canadian cattle and beef industry worldwide.

Did you know?

  • There are 83,000 farms and ranches with beef cattle across Canada.
  • The average beef cow herd size in Canada is 61.
  • There are a lot of small cattle farms with 61% of the farms having less than 47 cows.
  • Canada produced 3.4 billion pounds of beef in 2009.
  • Canadians eat 46 pounds (20.9 kg) of beef per person annually.
  • Canada is the 6th largest beef exporting country in the world.
  • Beef production contributed $23 billion to Canada’s economy in 2009.

Canadian Beef Inc. supports Canada’s 83,000 hard working beef farming families from coast to coast.  They are  an awesome organization!

This week, I will get to meet some of their team at the ShesConnected conference, and I am so excited! Along with being great sponsors of the conference they have done some great blogger outreach programs with ShesConnected.

Now, I love my beef and the fact that it is Canadian is even better, because when I buy Canadian beef, I know am helping to support some of those 83000 beef farmers we have here in Canada.  The best part of eating Canadian Beef?  Beef is all natural, so I can have it any time on my gluten free diet.  I love that – just natural!

Canadian beef is also nutrient rich; every bite of lean Canadian beef is packed with 14 essential nutrients. There are 34.6 g of protein in 100 grams of cooked, lean only Canadian beef. It is also naturally rich in iron that is easily absorbed by your body. Iron, is an essential mineral found in every cell in your body that helps builds red blood cells and keeps your cells working. So I know I am giving my family great nutrition when I serve beef.

Their website  has hundreds of recipes, video cooking lessons, step-by-step cooking instructions, nutrition & health tips along with tons of nutritional information .  There is so much information available; they also have a monthly newsletter, Make it Beef Club. Definitely worth signing up for!

They also have a great blog, full of great information and they answer a lot of reader questions, such a great resource! So much great information and great recipes!

This is one I will have to try next time we have company over :

Lime-Chipotle Rotisserie Roast

Canadian Beef

Taken from the Canadian Beef Website


So if you are at the ShesConnected  Conference on October 19 and 20th,  please stop by and say hello to the lovely ladies from Canadian Beef and show them some love! 😉

See you at the conference!


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A Change to Baby’s First Foods from Health Canada

Beef, Information - Kayla - October 11, 2012

When I was feeding my daughter her first foods when she was about 6 months old I started with cereal. Then vegetables and fruit, then meat, but now there are new guidelines that show a baby’s first foods need to include those that are iron rich.

For the first 6 months it is so important to breast feed if possible. After that breast milk does not give a growing baby the nutrients that they need. “At this age, iron-rich foods, such as meat, meat alternatives (e.g., eggs, tofu, and legumes), and iron-fortified infant cereals, are important to help meet the nutrient needs of the rapidly growing infants. ”

The new recommendations from Health Canada have definitely changed. Guess a steak for baby would be a safe beat now..well a pureed steak. These new guidelines look much like what an aboriginal diet for a baby looks like. Meats are now being introduced much sooner then before.

The recommendations say to serve your babies iron-rich foods at least two or more times each day; and meat, such as beef, poultry, fish or meat alternatives daily. Frequent consumption of meat, poultry and fish, can contribute considerably to meeting infant iron requirements because the heme iron they provide is more readily absorbed than non-heme iron found in plant based foods such as infant cereals.

Why the change? Iron rich foods including beef, chicken, fish, eggs, tofu, and legumes offer rapidly growing nutrients needed for development. Iron is critical for a baby’s growth and cognitive development. Perhaps the aboriginals who have been doing this for years have it right.

Need to know how to make a simple beef puree for your baby:

Puréed Baby Meat

1/2 cup (125 mL)beef, cut into small pieces

1/4 cup (50 mL) water or cooking liquid or milk

In a food processor or blender, combine meat and water. Process for 1 to 2 minutes or until smooth. Serve immediately or freeze for later use.

*Source for this post: Canada Beef

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