Beef Industry Commitment to Quality
The ABP is taking a leadership role in supporting programs to ensure animals are properly cared for during production and processing. Policies and education programs have been developed to ensure these standards are met. The ABP works closely with Alberta Farm Animal Care (AFAC), a coalition of industry associations dedicated to establishing programs and policies of animal care in the province.
For more information, see the CCA’s environment and care information. http://www.cattle.ca/BUSINESS/Environment/environment.htm
The Canadian meat inspection process is among the most stringent in the world. Federal inspection is conducted by the Canadian Food Inspection Agency.
The ABP supports meat quality control programs based on internationally recognized Hazard Analysis Critical Control Points (HACCP). Implemented by meat processors, this program ensures beef meets the quality and safety requirements for consumers by preventing biological, chemical or physical contamination of beef throughout the processing chain.
Canadian processing plants have readily adapted HACCP systems in their operations. To ensure Canada’s high standards are met, during the meat inspection process trained inspectors with the Canadian Food Inspection Agency (CFIA) carefully examine carcasses for evidence of recent disease or health treatment with antibiotics.
This careful attention to food safety is one of the reasons why Canada has earned a global reputation for ensuring the food that reaches consumers is safe and wholesome.
Today’s beef is good food for consumers. The ABP is a strong supporter of consumer education and promotion programs through the national Beef Information Centre (B.I.C.). Operated by the Canadian Cattlemen’s Association, with support from provincial organizations, B.I.C. has developed a strong reputation for consumer education and information.
For example, research by B.I.C. shows that on average, beef is 50 per cent leaner than it was 20 years ago. Lean beef is an outstanding nutritional source, supplying 12 essential nutrients, including protein, niacin, vitamins B6 and B12, phosphorus and zinc. Vitamin B12 is important in the production of DNA and the metabolism of all cells. Although many foods are fortified with Vitamin B12, the form found in beef is the most readily usable by the body.
Beef is also an important source of riboflavin, magnesium, potassium and iron. The absorbable iron found in beef contains a high percentage of “heme” iron — a type of iron that is more easily absorbed by the body than the iron found in plant foods such as grains, fruits and vegetables. Iron deficiency is a common nutrient deficiency, especially among young children, adolescent girls and women of childbearing age.
For more information on beef nutrition, consumer issues and great recipes, see the Beef Information Centre site at http://www.beefinfo.org.