There's a Heifer in Your Tank

Can you taste the TLC in a pig?

The quality of meat can be compromised when a pig is not treated humanely 

Today’s consumers are becoming increasingly more aware and concerned with the quality and safety of the food they eat. The issue of animal welfare in the meat industry is a hot topic today as people are paying more attention to the processes that bring their food from the field to the plate. Science has also played a fundamental role in the agri-food industry in supporting the humane treatment of livestock animals destined for the grocery store, by emphasizing the relationship between animal welfare and food safety.

The pork industry is recognizing that consumers are concerned with food safety and animal welfare and are taking steps to reduce the stress of pigs destined for slaughter. It has been found that pigs which are not treated with tender loving care can become stressed and this can have a permanent and negative effect on the palatability of their meat. There are several sources of stress, but many of these can be eliminated or reduced through various handling methods. Stress can cause different conditions of meat quality but the most common in pigs is PSE, which stands for Pale, Soft and Exudative (watery) meat. PSE meat describes the meat of an animal that has been stressed pre-slaughter. This type of meat may be seen in many species but occurs most frequently in pigs. According to Dr. Mick Price, Professor of Animal Science at the University of Alberta, “a packaged piece of PSE pork appears as a shapeless piece of meat sitting in a pool of blood”. The leaking fluid contains the red myoglobin pigment which is why, when packaged, the meat would appear to be sitting in a pool of “blood” and also why the meat becomes pale. This type of meat is visually unappealing and is generally rejected by consumers when given the choice between normal and PSE meat. Stress that lead to PSE meat can occur on the farm, during transportation, or during processing. Genetics can also play a role in the development of stress. Pigs that are born with a hereditary trait called Porcine Stress Syndrome (PSS) have a reduced ability to cope with stress and as a result are more susceptible to severe Pale, Soft and Exudative meat.

 

On the farm, stress can arise if pigs are not exposed frequently to human contact. This can cause pigs to become extremely stressed when they are handled by humans during transport and processing. By familiarizing pigs to humans from the beginning of their life, they will not be as stressed when confronted with them later on. According to hog producer, Kurt Preugschas, “important aspects of minimizing stress include being calm and patient when around the pigs and not overcrowding pens”.

During the transport process pigs can become stressed when they are crowded and rushed onto unfamiliar trucks with other unfamiliar pigs. To reduce this stress, pigs should have sufficient time to rest before and after transport and each pig should have enough room to lay down during longer duration trips. Trucks should have adequate ventilation to keep the animals from overheating, and transport should take place during early morning to avoid high temperatures, which would make the pigs more uncomfortable.

 

The time right before slaughter is the most crucial period to reduce stress, since the prevalence of PSE is greatest during this short time. Therefore, harsh handling methods, such as the use of electric stock prods, should not be used excessively. Also, pigs should have time to rest before they are slaughtered, and should be moved in small groups because this is more natural for them. Slaughtering should be done in such a way to reduce the struggling of the animal, since this is directly related to the stress of the animal.

Today, animal welfare in the pork industry is evermore supported by science because the treatment of pigs affects the palatability of their meat. All in all, everybody wins when a little effort is put into to the humane treatment of animals – the consumer gets a better quality product with the confidence that the animal was treated well, the producer benefits from increased profits, and of course the pigs benefit too.

- Kenna Haldord, Laura-Anne Kutryk and Erin Visscher

Healthy diets and high quality meat

Its time to put the fear aside

The search for a healthy diet continues to be an issue of importance for our society, and it seems that somewhere along the way we have developed a fear of red meat. For many of us, red meat has long been a food that we tend to avoid because we question its quality and commonly associate its red color with blood. But did you know that the red in a rare steak isn’t blood, it’s a healthy protein? Meat is loaded with nutrients including iron and zinc, and with the cattle industry reaching an all time high for quality breeding, it’s time to put meat back on the menu.

Consumers want to know that their food is safe and of a high quality, particularly when it comes to beef. The steak that you get from your local deli contains little to no blood because it is removed in the packing process. The red coloring in raw beef comes from the protein myoglobin, which is fixed in the muscle tissue of an animal. Beef has added health benefits because of this myoglobin as it contains a heme iron, the same iron that is an essential mineral in your diet. In fact, beef the richest food source of highly absorbable iron.

Dr. Catherine Field, PhD, RD and Professor of Nutrition at the U of A comments on just how important iron is in a healthy diet. “Red meat is not only a source of protein, but it’s one of the major sources of iron in our diets, particularly heme iron,” she explains. “That’s absorbed much better by our bodies then non-heme iron which comes from plants.” A deficiency of iron in your diet can have some unpleasant side-effect including fatigue, irritability and headaches. When you skip on the red meat, not only do you miss out on the protein and iron, but zinc as well. “Red meat is also the major source of zinc in our diets,” Dr. Field adds, “and zinc is a very important micronutrient that is essential for the functioning of the immune system.”

When it comes to meat quality, tenderness depends on the stress level of the animal. When cattle become excited or overstressed in the slaughterhouse it increases the incidence of dark cutting. Dark cutting is when the meat appears to be very dark red or purple, and this is caused by changes in the pH, or acidity, of the muscles the animal. There is no real palatability problem with dark cutting, but consumers expect their raw meat to look of a certain quality, making dark meat unfavorable. Wendy Schneider, an Angus breeder out of Ardrossan, takes special precautions on her farm to prevent the occurrence of dark cutting. “We try to set up a time when the stress is minimal,” she says. “Because our animals are handled all the time, they are used to people and machinery. Also, we take our animals to a place where the abattoir is quiet and efficient.”

Alberta cattle are among the highest quality for beef on a global scale. Not only do breeding techniques continue to provide consumers with a top of the line product, but with a harmonized BSE prevention and control system in place Alberta beef remains some of the safest in the world. Consumers are now being given the option to purchase hormone free and chemically clean beef. There is no better time than now to put that red meat fear aside and grill up a nice juicy steak. Schneider agrees, “Albertans have the opportunity to eat some of the best tasting beef on a large scale. Beef is now produced with the best information and technology so you know you are getting a safe world recognized product.”

With all the health benefits that come with eating beef, we think it’s time to give red meat a second chance. For flavor, nutrition and safety, Alberta beef makes your grocers meat market look even better. So what are you waiting for? It’s time to fire up the barbeque.

-Carrah Bouma, Jessica Belyk and Amelia Towns

From the round- grocery bound

What's all the range about beef jerkey anyway?

 

Did you know that the word “jerky” originated from the Incan term Charqui (shar-kee), meaning dried meat? Thousands of years ago, prior to refrigeration, meat that was not immediately used was dried for later use. The meat was thinly sliced and hung over a smoky fire to give it flavour. The result? One of the earliest applications of food

preservation. This method enabled ancient peoples to use the meat as a staple during the long winter months without it spoiling.

Today, meat is still dried to make jerky. It is made by trimming the excess fat off of the raw meat; it is then thinly sliced, marinated in a curing solution, and dried. This preserves the meat, provides a better taste, and a longer shelf life. During the drying and dehydration process, the moisture content of the meat is reduced from 75% (raw) to 20-40% (dried) to limit the growth of microorganisms such as bacteria, yeast, and moulds which require a specific amount of water for survival. There are various methods that may be used to dry the meat, although not all are recommended, as it is difficult to maintain a steady, controlled dry heat. Food processing companies use large drying ovens. This method is safer than using a conventional oven or a food dehydrator.

In any food processing facility, Hazard Analysis Critical Control Points (HACCP) are very important. The HACCP system is designed to prevent the occurrence of any problems that may occur during food processing. This is achieved by ensuring that there are controls in place throughout the production process where any potential danger exists, such as biological contamination, or personal injury. One must prevent the growth of micro-organisms during processing and in the final product. When jerky is processed, biological contamination is controlled by regulating the time and temperature of the drying process.

 

Once the meat has been dried to 20-40% moisture content, it is cooled and packaged in a vacuum-sealed bag. The vacuum-sealed package is designed to remove as much oxygen as possible from the package to prevent spoilage of the jerky due to oxidation. Proper packaging of the jerky also contributes to its long shelf life.

Commercially-packaged jerky has a shelf life of 12 months in comparison to the 1-2 month shelf life of home-made jerky. Home processing is becoming increasingly popular among hunters and farmers who find themselves with a large quantity of meat at one time. Ryan Campbell utilizes a home processor to make deer jerky: “I have no room left in my freezer. Making jerky lets me store some of the meat in my fridge without it going bad too quickly.”

According to Michael Tratch from Cameron’s Meats located in Edmonton, Alberta, jerky is usually made from the “outside round, inside round and eye of round.” While any cut from the animal may be used for jerky, prime cuts are normally used to make products with larger profit margins like steaks and roasts. Jerky provides a use for cuts that are originally of lower quality.

The success of jerky is not limited to just beef: jerky can be fashioned from almost any meat. Forms of jerky have been developed from bison, elk, turkey, deer, and even salmon. Outside Canada, jerky is made from unique animals like emus, crocodiles, and kangaroos. Though not as common as beef jerky, other forms such as bison jerky are gaining popularity. The strength of beef jerky as a product goes along with the recent popularity of diets like the Atkins Diet. Protein-based diets, such as this one, support snacking on products like beef jerky as opposed to

high-sugar foods. With its long shelf-life, high-protein, low carbohydrate and low fat content, it’s the ideal snack for hikers, bikers, campers, and any outdoor enthusiasts.

Have you ever considered jumping on the beef jerky band wagon? Not only is it convenient, it’s a traditional food, with multiple nutritional benefits, and enough flavour choices to ensure that your favourite is on a shelf somewhere.

- Graham Collier, Nadin Laffin, Connor LaForge and Wendy Sheane

Seeing Spots?

 

The beef on cloning cattle

 

Contrary to popular belief, clones, like identical twins, are not carbon copies of one another. With recent scientific advances the cloning of animals has become a more common process. Cattle, sheep, mice, and horses are amongst some of the few mammals to have been recently cloned. The cloning of livestock has assisted scientists in advancing research for production improvement and disease prevention. It also allows for the genetics of sterilized animals to be carried forward. Clones contain an identical copy of DNA to that of the donor cow they originated from. However, although genetically identical, DNA is not the only factor to contribute to an individual’s physical appearance – for example, the spotting patterns of dairy cattle, which are measurable and comparable amongst clones.

These cows, or Holsteins, are often cloned because of their role in the dairy industry and may be duplicated for desirable traits such as high milk production, quality milk composition, or resistance to disease. Cloning begins with a small sample of tissue from the cow to be cloned. All the genetic information of the animal can be found within

the nucleus of one cell from this sample. This nucleus can be extracted and implanted into an unfertilized egg cell that has had its genetic information removed through a process termed enucleation. Implanting the nucleus into the egg is key to the success of the cloning process, for the ovum is the only cell capable of differentiating into the various tissues that form a new being. The developing embryo is allowed to divide several times in the laboratory before it is implanted into the uterus of a surrogate female. After a gestation period of about 282 days, the cloned calf is born.

A cow’s spotting pattern is the result of a number of biochemical reactions during embryo development. In the earliest stages of embryonic growth, several key DNA sequences interact to generate the expression of the pattern: the S, or spotting locus, determines that the spotting pattern itself will be evident. Nearby, a QTL, or quantitative trait locus, determines the degree of spotting that the cow will express.The E, or Extension, locus determines that the spots will be black by the production of the pigment eumelanin.

The embryo’s neural crest cells, which will later become the calf’s central nervous system, differentiate into pigment-containing cells called melanocytes. Melanocytes  migrate through the immature skin to the origin of the spot determined genetically. At that point, cell division allows the spot to spread randomly until chemical messengers and maturation of the skin halt the process. Regions where melanocytes are lacking are not pigmented and appear white. Areas like the chest and legs are frequently white due to the process of pigment distribution, which begins at the top of the animal and proceeds downward.

 

In addition to genetic factors, Dr. Timothy Olson, a professor at the University of Florida, explains environmental variables such as oxygen delivery through the placenta, or position in the uterus also contributes to the spreading pattern of the melanocytes. Thus, because an animal’s physical appearance is not solely based upon genetic sequence, obtaining two physically identical animals is impossible.

With increasing scientific knowledge cloning is becoming a greatly practiced procedure. Although ethical issues may arise, there are several key advantages to this process. According to Dr. Olson, “Cloning will likely have some utility in the improvement of cattle but certainly will not replace selection programs.” Another advantage pointed out by Dr. Derrick Rancourt, Associate Professor at the University of Calgary, is that cloning has the potential to revive extinct species as was recently done with the water buffalo. The issues with cloning arise as technology becomes better understood begging the question of whether or not cloning is ethically sound in humans. In fact, most G7 countries, including Canada, have passed a bill to ban human cloning. The question that we as a society must answer is no longer, can we, but should we continue to advance this technology?

-Maureen Mackenzie, Becky Gilday, Vanessa Heron and Alison Martins

Do black cows taste better?

Does cattle colour dictate meat quality?

  

Marketing has always contributed to our idea of the ideal “quality” product, whether it is clothing, cleaning supplies, or most importantly, the food we eat. The question is what to believe: just because a company markets a product as being the best doesn’t mean that it’s true. When we enter the world of numbered aisles and pristine packaged wrapped foods it’s hard to distinguish the good from the bad, the quality from the imitation – and the marketing companies don’t make it any easier for us.

The intensive marketing that has surrounded the beef industry in the past decade has created a difficult choice for those uninformed consumers who just wish to purchase a good cut of meat. The average shopper is not able to recognize a choice cut based on the meat alone. Cynthia Baerg, a shopper interviewed at a local grocery store admitted to “simply choosing the most expensive and best labeled steak” when she wanted a good meal. This is fairly common; if you want a good steak you pay more for it.

What about the advertising behind the meat industry? When asked which beef was best, a majority of shoppers recognized Black Angus as a good quality steak. But why is the Black Angus breed so popular? The Angus industry would have consumers believe that it is because of their cattle’s superior meat quality. However most consumers have no concept of how this is determined.

All meat in Canada is graded according to a special standard established by the Canadian Beef Grading Agency. There are five main traits that are responsible for determining the quality of the meat that is being cut. The first and generally most important is the measure of fat distributed throughout the cutable meat. This is known as the intramuscular fat percentage and the higher it is, the higher the quality of the meat. Next is the yield grade, which measures the percentage of saleable meat cuts that you can get from the carcass being processed. Cattle producers aim for as high a yield grade as possible. Rib-eye area is another of the important traits; it is the measure of the size of the meat cuts usually measured in between the 12th and 13th ribs of each carcass. Fat thickness is important as consumers become more conscious of the leanness of the meat they are purchasing; a good quality carcass will have as little fat covering as possible. Last of all is the actual carcass weight which directly affects the rib-eye area and fat thickness.

 

According to the quality of the carcass determined by these traits each cut is graded as A, AA, or AAA, and it is these grades which are mainly responsible for the price that we all see on the shelves. However, it is not true that just the Black Angus cows that produce AAA meat, even if the marketing would have you believe it. It is true that the Aberdeen Angus breed has an affinity for high carcass quality but that same level of quality can be produced in any type of cattle if they are raised properly. Much of what determines the specific carcass traits selected for in our market is not determined by genetics but by the food and environment to which the cattle are exposed.

This means that paying extra for a Black Angus steak doesn’t mean you’re paying for better quality. An AAA steak will always be an AAA steak whether it is from a Black Angus or not. The Aberdeen Angus Association should be given credit for its good marketing. By pushing their cattle breed as having the tastiest meat around, they have created demand in a market that was otherwise unbiased as to where their product originated.

This has greatly affected the Canadian as well as the American beef industry. “People are looking for black cows now” says a local beef producer. “They have no idea that it’s not the colour that decides thequality. They see the Black Angus label and the meat flies off the shelves.” The marketing of Black Angus beef as superior has led to an increase in the number of Angus cows that are raised. Farmers have started to abandon the favorite Hereford breeds and crossbreed mixes in favour of the widely praised Black cows. This narrowing of the market has not contributed to any problems in the beef industry as yet but it is a touchy topic for many beef producers, especially since most purebred cattle breeders have their own specific ideas about which cattle are the best. In the end consumers will continue to purchase what they feel to be the top quality product. Until consumers become informed, the notion of

a black cow as a better cow will continue to prevail. In the end, however, you get what you pay for: a AAA steak, whether it is Angus or not, will make a tasty meal.

-Brianna Hellum, Janelle Nixon and Brirttany Liska

Using everything but the 'moo'

 
It’s an age old question that needs some answers! Today’s society is perceived as being a wasteful one, yet when it comes to the carcass use of cattle this is not so. Our slaughterhouses are bigger and much more efficient, our knowledge of the bodies of cattle is greater than it used to be and our technology is truly outstanding. All of these factors have had a great influence on the conversion rate of cattle to by-products which has contributed to our everyday life.

Contrary to popular opinion the term ‘carcass’ in Alberta refers to the tradable parts of an animal,
including the meat and bones, and excluding the hide or the offal. Offal is the edible organs and other inedible parts of the animal that have other uses and are typically viewed as having little value at the slaughterhouse.

The meat of a cattle carcass is divided into several sections, with the most prized cuts of meat coming from the back half of the animal. However, that doesn’t mean that the meat from the front quarters is bad, as many of you who have had slow-roasted brisket can attest to. When asked if there was a difference in eating quality between breeds in Alberta, Dr. Mick Price, a beef expert at the University of Alberta, responded, “All beef breeds are the same.” Dr. Price also confirms that hot dogs are truly made out of meat. Moe Roshan, a meat supervisor at Superstore, aid that the best selling cuts of meat are T-bone, prime rib, tenderloin and top sirloin. The fat is the only waste product that is produced in the store, and is collected and sold to cosmetic companies as a raw  material for lipstick and foundation production.

The uses for cattle are not only limited to meat products! The hide can be made into leather products, the hide trimmings can be used to make fertilizer and glues, and the hide fat can be used to make soaps, candles, and animal foods. The inner layer of the skin can be used to make cosmetics and collagen products, the tail and inner-ear hair can be used to make paint brushes, and the body hair can be used for felting. Bone carbon can be used to make ball bearings, and gelatin, used to make gummy worms and Jello, can be made from the bones, hooves and horns.

It is apparent that today’s society does try its best to make use of the whole animal. From the T-bone steaks that are on our dinner tables to the glue used in schools, everything that CAN be used to make the by-products IS. Despite the Mad Cow Disease outbreak, we have worked our way around this to continue to use cattle in the most efficient way and not exposing consumers to the disease. So we do indeed use ‘everything but the moo’, in fact we use the moo as well… those toys the imitate cow noises!!

- Brent Hook, Brigette So, Melanie Mattila, Micole Chrisenson and Tammy Cooper

Saving time and money at feeding time

 

In the past, farmers processed and stored winter feed for their cattle. In recent years there has been a pendulum effect, whereby cattle producers have started wintering their cattle using swath grazing instead of on-farm feeding. This is when a crop (barley, oats, and corn) is cut in the fall, and left on the ground rather than processing it for feed. The swaths are then grazed. In spite of its use, swath grazing is still regarded with some scepticism.

The main idea behind swath grazing is to save producers labour and money. By allowing the cattle to graze in the field, feed processing, transportation, and the costs and labour associated with feeding and manure disposal are eliminated. Manure is left on the land, providing fertilizer for future crops.

Stephanie Kosinsky, a Forage Specialist with Alberta Agriculture and Rural Development, acknowledges that many producers are switching to swath grazing in an industry that continues to see increased costs. Kosinsky claims that swath grazing is a practical solution to combat both high fuel costs and the recent diesel shortages. As well as enabling producers to keep their costs low, thereby increasing their profit margin, labour associated with swath grazing is minimal when conditions are ideal. A local beef producer, Jay Herder, has used swath grazing for six years. He believes that swath grazing has many benefits. "The biggest advantage is that I am able to feed 250 cows in 20 minutes, which allows me to work off the farm." This is important because off-farm employment has become necessary for producers because current costs are rising, causing a decline in farm profits.

Herder admits there are also disadvantages to swath grazing. Weather is probably the biggest factor in determining how much care and maintenance the cattle will require. Snowfall is the largest issue for producers. A heavy snowfall, or snow that has hardened, may cause the cows to have difficulty accessing the swaths. Kosinsky agrees with Herder and advises that an alternative feed source must be available in case of a heavy snowfall. Water access should also be considered when swath grazing. Although cattle can eat snow, it is not an optimal water source. Cattle must eat large quantities of snow to compensate for water intake. This causes an energy loss when the snow is heated to body temperature. Therefore, an appropriate water system should be explored.

Despite some drawbacks, swath grazing is an inexpensive alternative to on-farm feeding. As feed costs are rising, producers are looking for more viable feeding alternatives. The Lacombe Research Program has shown that the costs for swath grazing are approximately fifty percent lower than the costs related to feeding stored feed. Research shows definitively that swath grazing is an effective way to reduce costs and labour. As Herder says, "the idea of cheapening the feeding cost is really the issue. As for the future, farmers have to search for ways to do this or their farms will not be very viable."

- Heather Fleck, Ingrid Buyks, Amy Mayner, Steven Cowan, Raven Deagle and Robin Diether

Does nature have a beef with cattle?

 
In the past, bison were free to roam the western prairies. They moved in large herds and intensively grazed one area of native prairie grass before moving on. This natural grazing pattern allowed for native prairie grass to flourish and the bison to maintain healthy herd status. In 2001, the Prairie Farm Rehabilitation Administration launched a study on a national wildlife area in Southern Saskatchewan. This study attempted to mimic historical grazing patterns of bison with domestic beef cattle, using a system of rotational grazing on native prairie grass. The land was intensively grazed for a two to three week period for three consecutive years. Pasture was left untouched for 3-6 years to allow re-growth of natural vegetation.

During the study, it was found that this type of ecological grazing aids in the reduction of non-native fauna and reintroduces ecosystem diversity that existed when bison roamed the prairies. Non-native grass species such as the Yellow Starthistle are reduced by grazing and Common Burdock is reduced by trampling. Trampling also increases the abundance of microenvironments for flora and fauna. Ecological grazing has allowed for native grasses to grow and provide for other species in the environment.

Some native grasses such as spear grass and fescues are able to provide nutrients in fall and winter of the grazing season if left for the spring and summer months. Ecological grazing on native pastures can provide cattle diverse amount of native grasses to select in their diet. Since the pasture is not overgrazed, higher quality forage is available for livestock to consume, which can improve the average daily gain desired by the producers.

Although Ecological grazing has many benefits, it may not be ideal for the current Alberta beef production. For one cow to be sustained for 5 months on native grass, 7.09 acres of land would be required whereas a maintained grazing system could sustain the same cow using only 1.89 acres. This land requirement is not economically feasible for production cost of cattle or for the growing population. According to Darrell Holmstrom, a local beef producer, it would be more profitable to farm canola over cattle that use ecological grazing system. "We need a workable reality, and this just wouldn’t work."

Currently, improvements to cattle grazing methods are needed to accommodate decreasing pasture land, profit needs and increasing demand for environmentally conscious practices. Forage Program Manager Grant Lastiwka believes that these practices need to begin with the producer. Grant remarks, "Who could do it better than producers, who are managing any grazing system to simultaneously balance economic, environmental, and human needs. This holistic system thinking makes us more economically and environmentally friendly. Optimization of these resources in this way creates a synergistic process that gets sustainable results".

- Jodi Holstrom, Breanna Chmilar, Mark Graham, Elizabeth Gainer, Brittany Wiese, Sara Casebeer and Nicole Hiebert

Dating in the dairy barn

 
Dairy cows sure are good businesswomen- they’ve managed to increase production by 60% over fifty years. How did they do it? With artificial insemination! Artificial insemination, known as AI, is the process of manually impregnating a female with semen from a male of your choice. Producers can purchase semen from many different companies. Animals are inseminated with a special insemination gun or catheter, which is inserted into the vagina. Many mammals can be artificially inseminated including sheep, cattle, horses, pigs, and even humans. Today AI is used for most livestock conception.

Why would anybody want to do this? With AI you can improve the genetics of your herd without purchasing and housing expensive sires. Dairy Herd Improvement records are used throughout Canada to identify superior animals. By utilizing these animals for breeding desirable traits such as increased milk production, robust udders, and a more uniform body structure can be obtained. In 1950 the average dairy cow produced about 19 litres of milk per day. Today the average dairy cow produces 32 litres of milk each day.

So do people actually use AI? According to Mike Southwood, General Manager of Alberta Milk, the 1970s saw a great expansion in the use of artificial insemination. By the early 1980s AI was mainstream. This turn to AI can be attributed to all of the advantages that it can offer producers. Alberta dairy producers Johan and Jannekka DeGroot claim that, "AI allows us to monitor our herd more effectively. We can inseminate on specific days so that their calving cycles are more closely synchronized". They also maintain that it has helped to make their business more successful.

Is there a downside to artificial insemination? The DeGroot’s mentioned that the procedures can be somewhat time consuming and there is also the cost of semen to consider. Over time, if traits are singled out and constantly selected, the result can be a decrease in the quality of form and function. An example of single trait selection is the selection of large breast meat size in the turkey industry. According to Valerie Carney, a poultry specialist with Alberta Agriculture, the breast meat is the most desirable muscle because it can be used to make further processed products. Overdeveloped breast muscles are one of the reasons why turkeys can no longer reproduce naturally and are now entirely dependent on artificial insemination.

- Morgan Hordal, Paige Swinston, Rebecca Jackson, Warren George, Jeremiah Bryska, Nicole De Jong

 

 

Is AAA steak really worth the moolah?

 

When picking out your steak do you just look to the grade on the label and not give it another thought? What’s most important to you in a steak; flavour, tenderness, cost or leanness? Many consumers idea of quality is dependant on the grade on the label. In order for people to make an informed choice, they must be aware of more than just the grade.

The grade given to beef is determined by standards set by the Canadian Beef Grading Agency. The goal of grading is to ensure the consumers have a better product via greater consistency and predictably in the quality in the grades of beef. There are many characteristics of the animal that are focused on during grading. The most important factor is intramuscular fat percentage, which is called marbling. Next, the thickness of the outer fat covering is determined through visual and tactile assessment. Another measurement is yield grade; it is dependant on the external, kidney, pelvic and heart fat. All meat has to be bright red with creamy white marbling. Also, texture is examined through palpation. In addition, only youthful animals are accepted for consumers. This is because maturity of the cow affects the tenderness; the younger the animal is the more tender its meat will be. Factors of grade are directly related to the tenderness, juiciness, consumer acceptability, shelf life and yield of a carcass.

The carcass quality determined by these characteristics is responsible for grades of A, AA, or AAA, and therefore determines price. Higher grades are associated with much higher prices in grocery stores, due to slight additional marbling and increased flavour. Consumers may be driven to choose the AAA beef due to lack of awareness of what they actually desire. They are most concerned with quality but do not know what that corresponds to. In fact an interviewed shopper, Janet Sorenson, admitted to "automatically grabbing the highest graded and most expensive" when choosing her steak. In selecting for meats with more flavour and a higher grade they are unknowingly selecting against their health due to the amount of intramuscular fat. Health conscious consumers are starting to move towards meats with a lower grade and corresponding lower fat content.

Similarly, some consumers merely purchase due to preparation convenience. Cindy Delaloye, of the Canadian Beef Grading Agency speaks from experience in saying that "Increasing degrees of marbling means my cooking skills don’t have to be perfect to achieve a good end result. For instance an overcooked piece of AAA is far more palatable than an overcooked AA." However a dollar conscience consumer’s slight alterations and concentration while cooking can produce a great meal from a lower grade. AA steak prepared well by correctly using methods to maximize flavour and tenderness maybe more difficult but will cost less. Tenderness can be optimized by meat mallets, marinating, aging, and cut choice. As well, flavour can be increased through marinating and cooking methods such as grilling. Preparation convenience is a key aspect of consumer steak selection.

It’s obvious there are many different factors that go into a good steak, not just the grade. A lower grade steak prepared right can be just as delicious as a higher graded steak. It all comes down to your budget, how much moolah you have and are willing to spend. Those that can afford paying almost double for a little extra flavour and convenience can go with the AAA. Others with a tighter budget or health concerns looking for a great meal have the option of the AA. The choice is up to you and your wallet!

 

-Cam Bluck, Domonique Carson, Emmaclaire Fech, Bailey Smith and Darren Haarsma

Can you match the feces to the species?

 

By Lynda Forsyth, Jayden MacPherson, Chase McGowan, Elizabeth Moran and Danielle Tolley

 

Guts, buts or butts, how do you pick the best bull?

 

by Natasha Borowski, Jessica Breda, Diane Comeau, Mariam Elamy, Jeff Nelson and Ryley Richardson

Why do some cows go to the dark side?

 

by Todd Bergen-Henengouwen, John Ermube, Will Hadway, Danielle Olafson, and Laurel Perrott

At what point can our super animals not get any more super?

 

by Laura Gruber, Julisa, Hui, Alyssa Larson, and Nicole Mudryk

If we're feeding grains to animals, why don't we just skip the animals and eat the grain?

 

by Marika Vander Pol, Rosie Templeton, Whitney Bosevich, Kara Able, and Jeremy Jamilano

The Great Alberta Cattle Drive: Horses vs. Quads

 

by Nicole Briggs, Danielle Smerek, Travis Barber, Ericka Campbell, Becky Shapka and Dexter Machura

Is Polyface the new face of farming?

 

by Jayme Hiller, Brad Hurst, Lane Salmon, Maaike Van Kuilenburg and Hillary Whiting