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 Canadian Beef Experience: Delegation from Panama, Calgary, August 22 The Canadian Beef Centre of Excellence (CBCE) hosted a delegation of meat wholesalers/importers from Panama interested in learning more about the Canadian beef industry and developing relationships with Canada Beef to learn about the logistics of importing Canadian beef and the resources available. CBCE provided a Canadian Beef Advantage presentation, facility tour and product tasting showcase.
Product Development Workshop with National Foodservice Chain, Calgary, August 29 CBCE provided butchery training to key members of the product design team for a foodservice chain to boost product knowledge and enhance understanding of the origins of burger grinds. Canada Beef and the Canadian Angus Association host Brazilian Beef Producers, Calgary, September 9 The Canada Beef team, including President Michael Young, along with the Canadian Angus Association hosted a group of Brazilian beef producers—together these producers manage over 100,000 head of cattle in Brazil. Their main interest was the importation of quality Canadian beef cattle genetics and to learn more about Canadian production methods and butchery/culinary techniques. The presentation was held at the Canadian Angus Association offices where the Canadian Angus team presented information on Angus genetics and their work in market access and consistency of animal and product quality. Young provided a presentation of on-farm and in-plant safety standards. The CBCE team presented a comprehensive butchery demonstration and Canadian-style steak grilling educational session.
Canadian Beef Experience: EU Trade Mission (Spain), Calgary, September 15 CBCE hosted a delegation of beef buyers from Spain. The CB/CBCE team presented Canadian Beef Advantage messaging in formal presentations and interactive butchery and culinary demonstrations and product tasting. Presentations were also made by various industry organizations promoting Canadian Beef including Canadian Cattlemen’s Association, Canadian Beef Grading Agency, Canadian ranchers and feedlot operators and various Canadian beef packing companies. Delegates visited Canadian ranches, feedlots and beef packing companies to witness first-hand the care and detail that goes into raising and processing Canadian Beef. The facilities chosen for the tour were ones that met the specific guidelines and restrictions of the group. CBCE hosts Jeunes Chefs Rôtisseurs, Calgary, September 19 The Chaîne des Rôtisseurs is an international gastronomic association headquartered in Paris, France. The Jeunes Chefs Rôtisseurs are junior members of the association, competing in their annual culinary competition being held this year in Calgary, Alberta. CBCE hosted this group with the goal of connecting with the global culinary and food service community, in particular the younger generation, and to promote Canadian beef products and showcase key attributes of the Canadian Beef Advantage. The group toured the University of Calgary WA Anderson Ranch. The CBCE team provided a formal Canadian Beef Advantage presentation at the Centre, then demonstrated butchery and culinary innovations. In support of these junior chefs, CBCE facilitated the choice of Canadian beef as the black box ingredient selected for the international and national young chef culinary competition. Product sponsorship delivered through generous support from Cargill Foods. Canadian Beef Experience: Middle East/North Africa Trade Mission, Alberta and Ontario September 23-27 The CBCE team hosted a beef buying delegation made up of chefs and foodservice executives from Dubai. The goal for the group was to learn about Canadian beef products and the opportunity for Middle Eastern markets including food safety and quality standards and export regulations. CBCE facilitated a tour of beef packing plants in Ontario and Alberta including St. Helen’s Meat Packers and Canadian Premium Meats. They also toured Ontario and Alberta beef cattle farms including Ontario Corn Fed Beef farms and Heritage Angus Farms. CBCE team presented a comprehensive butchery and culinary ideation session utilizing cut specifications appropriate for the delegation’s market.
Calgary Co-op Merchandising Session, Calgary, September 25 The CB/CBCE team invited meat managers from Calgary Co-op to a butchery and culinary ideation session focused on Calgary Co-op’s current beef offerings. The goal was to educate meat managers in different merchandizing methods for specifics cuts in order to increase sales and improve customer satisfaction. The presentation included:
ANUGA: International Tradeshow, Cologne, Germany October 5 – 9 Anuga is the world's largest trade fair for food and beverages. With over 170,000 trade visitors from 201 countries and 7,500 exhibitors from 106 countries, this year’s show set new records. CBCE along with members of the Canadian Beef team including John Baker, representing Ontario Corn Fed Beef participated to support Canadian beef producers and value-chain members in emerging market development in the EU. Participating at the Agriculture and Agri-Food Canada Pavilion, the show provided the opportunity to showcase Canadian beef products and educate potential buyers. Visitors to the booth learned about the CBA, with a focus on USDA equivalency and differentiation through high standards and discerning grading system. The show also provided the opportunity to connect with partners in the market and with trade commissioner offices throughout the EU.
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