World Famous Alberta Cattle (Part 1)

The Canadian province of Alberta is the largest cattle producer in Canada and one of the best sources of beef in the world. Quality is the best guarantee of taste! Beef is one of the main meats of Canadians. According to statistics, there are more than 14 million cattle in Canada, more than 5 million of which are produced in Alberta. 75% of the beef in Canada’s top restaurants comes from here, which is enough to show that Alberta cattle play an important role in the entire Canadian food chain.

The Canadian government strictly controls meat products and divides beef into 11 levels. The top level is prime, and the order is AAA, AA, A, etc. Alberta cattle are famous for their climate, water sources, and pasture conditions, which result in rich, fat and lean meat. Beef with moderate texture, strong aroma and tender taste is not only famous in Canada, but also has high popularity and demand around the world. Millions of kilograms of beef are exported every year to the United States, Japan, China, Mexico, and other countries. and region. Alberta cattle are the pride of the province of Alberta and the business card of Canada. So what is the reason for raising such high-quality beef? Let’s take a look~

1. Animal husbandry management

The livestock industry in Alberta has a long history, dating back to the late 19th century when American cowboys and ranchers brought their cattle across the border to the grasslands of Alberta. They discovered that the climate and soil were ideal for raising cattle, with abundant water and pasture. Since then, Alberta has become the home of Canada’s cowboys and has developed a strict set of livestock management practices, many with more than 100 years of breeding experience. Alberta’s livestock industry focuses on animal welfare, Environmental protection, and food safety, regularly accepts supervision and inspections from the government and third parties, and also actively adopts technology and innovation to improve production efficiency and quality.

2. Feed formula

There are two main types of cattle in Alberta: grass-fed and grain-fed. Grass-fed cattle are those that eat only grass or hay from birth until slaughter, while grain-fed cattle are those that eat grass or hay for a period of time after birth and then grain or other foods in the months before slaughter. Both types of cattle have their advantages and characteristics. The meat of grass-fed beef is leaner and contains higher levels of omega-3 fatty acids and antioxidants, making it suitable for healthy eaters. The meat of grain-fed beef is fatter and contains higher amounts of oil and fat, making it suitable for those who are looking for taste. Whether the cattle are grass-fed or grain-fed, the province of Alberta guarantees that its feed is natural and additive-free and does not contain any antibiotics, hormones or animal by-products.

3. Slaughter process

The slaughter process in Alberta is also an important factor affecting beef quality. Many modern slaughterhouses in Alberta adopt internationally advanced equipment and technology to ensure that animals are treated humanely and hygienically before and after slaughter. The slaughterhouse has strict standards and procedures in all aspects of transportation, unloading, classification, placement, blood testing, slaughtering, skinning, segmentation, refrigeration, packaging, etc., and has professional veterinarians and inspectors to conduct supervision and random inspections. Slaughterhouses also use methods such as vacuum packaging and quick freezing to extend the shelf life and freshness of beef.

4. Grading system

Alberta’s beef grading system is based on Canadian Beef Grading Agency regulations. The regulations grade beef based on factors such as browning, color, texture, maturity, and bone age. The Canadian Beef Grading Board has four grades of quality: Prime, AAA, AA, and A. The Prime and AA grades are the best. Prime and Superior grades are the highest quality beef, with a rich bouquet and juicy texture, suitable for barbecuing, sautéing or roasting. Excellent and Very Good grades of beef are medium quality, with some bouquet and tenderness, suitable for stews, soups or burgers. The majority of Alberta’s beef is Very Good or Excellent, which accounts for more than 60% of the national beef production.