Steak Canadian Frozen Uk? 97 Most Correct Answers

You love a thick ribeye but it’s impossible to cook it perfectly. That thing that’s in the way? Enemy #1: The dreaded Gray Ribbon.

If you’re unfamiliar, the gray band is a thin streak of suspicious gray matter — actually, it’s just overcooked meat — that appears around the edges of a steak, just below a charred, caramelized crust. It’s unsightly, but it’s the price you pay for this beautiful sear.

Or is it? What if there was a way to get rid of the gray band and have a steak that was uniformly pink from edge to edge?

There is a way. And it’s easy: Fry your steak from frozen meat.

“The freezer is our friend because it allows you to sear the outside of the steak at a very, very, very high temperature,” says ThermoWorks’ Eric Robinson. “Because the steak is frozen, the heat doesn’t penetrate the steak itself.”

The key is to start with a very hot pan – at least 350 degrees for the Maillard reaction to occur, but the hotter the better. Cooked in a pan this hot, a frozen steak will be browned and crispy on the outside while the inside remains uncooked. To cook the center of the steak to perfection, slide it into a low oven (a process that mimics two-zone grilling). When the inside of the steak reaches 120 degrees, it’s done – and it will be pink throughout.

At least that’s the theory. But when my colleague Anna Stockwell developed her recipe for cooking steaks from frozen meat, she realized that there were some nuances and caveats to the method. (One caveat: It takes longer than most steaks. Hey, perfection takes time!)

Here are our tips for the perfect finish:

1. Use a thick cut of steak

This technique works best with porterhouse, ribeye, or T-bone steaks that are 1 to 1 1/2 inches thick. Thinner steaks, such as skirt or flank steak, are not the best choice, as the inside can overcook before the outside is well-browned.

2. Freeze your steak naked

If you’re freezing your steak for this method, you shouldn’t wrap it in plastic wrap or foil, as this will cause condensation, and that condensation will cause splattering when the steak eventually hits the hot oil in the pan. As strange as it may seem, freeze your steaks completely unwrapped. This prevents condensation and dries out the steaks, further helping you achieve a perfect roast – just like a night’s rest unwrapped in the fridge will help dry out the chicken skin and make it extra crispy.

Once you’ve frozen the steaks bulk overnight, you can seal them in a freezer bag with the air squeezed out and keep them frozen for up to three months.

Why do you come around me with such a crust? Photo by Chelsea Kyle, prop styling by Beatrice Chastka, food styling by Simon Andrews

3. Freeze the steak completely flat

This allows you to expose the entire surface of the cast iron skillet, which in turn ensures that the entire crust is perfectly charred. Freezing your steak on a flat surface, like a baking sheet, will help with this.

4. Use more oil than usual

Anna found that you need to use more oil in your cast iron skillet than you would with an unfrozen steak: about 1/3 cup. This ensures that the hot oil reaches the sides of the steak and browns every corner of the steak’s surface.

5. Season the steak after searing

Another step that may seem counterintuitive is to season the steak after it’s seared, right before you put it in the oven. This is simply because the salt and pepper don’t stick to the surface of the meat once it’s frozen.

6. Monitor your temperature obsessively

After searing the steak in oil, cook it in the oven at a low temperature of 275°F. This indirect heat cooks the center of the steak. Since your steak is still frozen through in the middle, this will take a little longer than you’re used to: around 45 minutes.

Don’t leave anything to chance. Your best friend in this process is a thermometer. If a perfect steak is your life’s work and you want to be ultra-precise, Robinson recommends a leave-in thermometer with an internal probe like this, which allows you to gradually monitor the temperature of the steak at any point. However, any accurate, instant-read thermometer will work. Just be sure to check the temperature regularly, and remove the steak from the oven once it has reached an internal temperature of 120 degrees (the steak will warm up a bit while it’s resting).

Follow Anna’s recipe for the complete step-by-step guide to preparing your frozen steak. Or, if you must, wait until the longer, lazier days of summer when you have time to cook up a frozen steak — and you can do it on the grill.

DtheP47 I am blocked

Join Date: February 2008 Location: Horsehead Nebula Posts: 1,718 Likes: 771 times Representation: 0

Re: Canadian Steak I think it’s a myth that it was invented in Accy.

Google gave me this:

This quote from a thread on the Sheffield Forum explains one of the manufacturing processes used to make them:

“The next year I got a job at a slaughterhouse/food processing plant making doner kebab/steak Canadian (same stuff). 200 kg blocks of frozen mutton hearts came from Australia. We then poured them into a large stainless steel hopper along with a bag of liquid animal fat and a bag of breadcrumbs/spices/additives. Huge claws rotated down the funnel, slicing through the frozen hearts and creating a liquid slurry. This was then pumped through a giant nozzle into various shaped plastic bags. One mold was for a doner kebab (round) and the other was rectangular to be made into steak candies (they were then frozen).”

I’m going to have a few for lunch today anyway, Mrs P frys them in olive oil (the healthy option!!).

cutting beef

Cube steak or diced steak is a cut of beef, usually top round or top sirloin, that is tenderized and flattened by pounding with a meat mallet. The name refers to the shape of the indentations left by this process (called “cubing”).[1] This is the most commonly used cut of meat for the American chicken steak.

Minute Steak[ edit ]

“Minute steak” redirects here. However, this term is also used by kosher butchers to refer to blade steak

The Nordic variant of the minute steak is referred to in local languages ​​as a “leaf steak” after its thinness.

In Ireland, Canada, Great Britain, Australia and some parts of the United States, cube steak is called a minute steak[2] because it can be prepared quickly.

Minute steak can also be distinguished by:[3]

simply refer to the cut that is not necessarily made delicate;

thinner than cube steak (does not need to be tenderized);

from the roast beef or cut round, while the cube steak is cut from the chuck or round.

Bucket steak[edit]

In parts of the southern United States, cube steaks are also known as bucket steaks, a name derived from the cardboard buckets in which they are often sold stacked.

See also[edit]

Notes [edit]

American brand of frozen meat products

A frozen piece of steak-umm (top) and cooked pieces of steak-umm (bottom)

Steak-umm is an American brand of thin-sliced ​​frozen steaks manufactured by The Steak-Umm Company, LLC. Steak-umms are sold in supermarkets across the United States and are used to make homemade Philadelphia-style cheesesteaks.[1] The company claims to be “the most recognized sandwich steak brand in America” ​​and “helped make the local ‘Philly Cheese Steak’ sandwich a staple on America’s dining tables over four decades ago.”[2] The company also produces ready-to-cook hamburger patties, which come in Original and Sweet Onion flavors.

Steak-Umm was previously owned by Gagliardi Bros., H.J. Heinz (under the Ore-Ida brand) and TriFoods International of Pomfret, Connecticut.[3] In 2006, Reading-based Quaker Maid Meats acquired the rights to the Steak-Umm brand name and associated intellectual property.[4] TriFoods’ purchase of the Steak-Umm brand is cited in a formative business decision ruling from a Delaware Chancery Court.[5]

history [edit]

The steak-umm product was invented in 1968 by food technologist Eugene Gagliardi, who is also credited with inventing the popcorn chicken. Gagliardi, who was working at his family’s meat distribution company (Gagliardi Brothers) in West Philadelphia at the time, created the meat as a softer alternative to the steak sandwiches of the time. In 1975, the Steak-umm company was formed, operating out of a meat processing plant in West Chester, Pennsylvania, the name being coined by a friend of Gagliardi’s. The company was sold to H.J. Heinz for $20 million in 1980 and marketed under his Ore-Ida brand of frozen foods.

In April 1994, the Steak-umm brand was acquired by TriFoods International, Inc., a company that Gagliardi founded as Designer Foods, Inc. and in which it held a minority interest. The company was relocated from Pennsylvania to Pomfret, Connecticut.[5] [12] In 1996, Gagliardi sued TriFoods in the Delaware Chancery Court after his employment with the company was terminated and he was removed from his position as chairman of the board.[5] On May 22, 2006, Quaker Maid Meats acquired the rights to the Steak-umm brand and manufactured the product in Reading, Pennsylvania.

In July 2009, Steak-umm filed a trademark infringement lawsuit against a Philadelphia grocery and sandwich store called “Steak’em Up.” In 2012, Federal District Judge Lawrence F. Stengel ruled in favor of the owners of Steak ’em Up, ruling that the two establishments were not direct competitors and there was no significant evidence that consumers were confused by the names. 10]

Product description [ edit ]

According to inventor Gene Gagliardi, steak-umm was created by passing beef through a grinder several times, blending and shaping, freezing, tenderizing, and finally slicing.[7]

In the 2012 lawsuit, Judge Lawrence Stengel described the product as a “ground and shaped emulsified meat product consisting of beef offal left over after an animal is slaughtered and removing all of the main cuts such as tenderloin, tenderloin and rib eye.” . . . The emulsified meat is pressed into a loaf and sliced, frozen and packaged.”[14]

It is sometimes used as a substitute for ground beef.[15]

Twitter account[edit]

In 2017, Steak-umm launched a campaign to get their Twitter account @steak_umm verified with a blue tick using the hashtag #VerifySteakUmm. You achieved verified account status on January 15, 2018.[16][17]

The Twitter account gained even more notoriety during the COVID-19 pandemic.[18] This was due to the trend of brands using Twitter as if they were average people. The Steak Umm account began posting inspirational tweets and jokes, and even got into controversy with Neil DeGrasse Tyson.[19] The precise reasons for the account’s growing popularity have been the subject of a scholarly study[20] and a dialogue among researchers.[21][22]

See also[edit]

How to cook the perfect sirloin steak

The sirloin steak is the most popular steak in Britain. So if there’s one steak you want to cook properly, this is it. It comes from the pieces of meat from the top center of the animal. Not to be confused with the American Sirloin, which is actually our rump steak, bloody Americans. Sirloin steaks are typically 8 ounces or 10 ounces, well marbled with varying lengths of tasty, creamy fat on the side. It’s a delicious steak when done right. If you search the internet, you will find many options and interpretations of what goes into making the perfect sirloin steak. We prefer to keep things a little simpler, but with no lesser results. We’ll get you cooking like a restaurant quality chef with our simple guide.

Let’s get into that.

1. Choose your sirloin

First, we recommend choosing the highest quality, tastiest cuts of sirloin steak you can find. Not all beef is the same and better meat makes all the difference. That really gets things going in the right way. The Sirloin Cut is one of our personal favorites and we have excellent 35 day dry aged 8oz and 10oz options for you to choose from. All of our beef is grass-fed and predominantly sourced from Scottish farms. We wouldn’t buy anywhere else; We have the largest herd on the planet. Grass feeding and dry aging are important to us. Grass-fed cattle roam and graze in the pasture, meaning the meat is leaner and fuller in flavor. We source only grass-fed and silage-fed (a type of natural grass feed used in winter) beef. This natural process means our products are as environmentally friendly as possible and animals are kept on their natural diet, improving animal welfare and the beef itself. The dry aging process removes unwanted moisture from the beef, improving flavor and tenderness. Dry aging is the process we use where carcasses are hung to dry (usually in a aging room) to intensify flavor and shrink the meat due to the removal of unwanted moisture. You will see that all of our beef is aged for 35 days or over 70 days. We do this in our specialized state-of-the-art ripening rooms. That makes it tastier!

Second, the preparation and cooking is different for different thickness sirloin steaks. For example, while a roast beef is best cooked rare to medium-rare, cooking times may vary slightly if you choose a thicker 10-ounce steak versus an 8-ounce steak. Although you should be aware, we’re not talking minutes, leave it too long and you can ruin the steak. So it pays to plan ahead and know your cooking times.

2. The right tools

A large frying pan or grill pan works best for cooking a sirloin steak. The reason for this is heat conduction, these types of pans retain heat well so they can get really hot which makes them ideal for caramelizing to get that flavorful smoky charred finish on the surface of the steak without clogging it all up cook way through the meat. It also helps melt the marbled fat that makes the steak tender and juicier. Also, have a good spatula ready, or preferably cooking tongs, so you can turn the steak easily. A spoon will also come in handy.

Tool:

Robust frying or griddle pan

spatula or cooking tongs

A spoon

Additional plate (to rest)

3. Ingredients and preparation

Take the rump steak out of the fridge at least an hour before cooking and let it come to room temperature. The reason for this is so that the heat from the pan can penetrate more easily to the center of the meat. Trying to cook it straight from the fridge can result in an unevenly cooked and disappointing steak, in some cases raw. Of course you don’t want that. Coat the steak in oil such as sunflower or vegetable oil, just enough. Never choose an oil with a low smoke point like olive oil, as the heat transferred to the steak will make it bitter.

Next, season both sides of the steak well with salt. The salt is absorbed by the steak to pull out the moisture, which in turn creates a brine that is absorbed back into the steak as it cooks to further tenderize the meat.

Keep the butter on hand so you can easily scoop up a knob of butter and add it to the pan as the steak cooks. For even more flavor, add a few whole cloves of garlic and thyme or rosemary. They mix with the steak’s butter and juice to add some delicious flavors.

After the steak is seared and butter is added, you can add ground black pepper if you like, so keep that handy.

A note on salt, many recipes call for sea salt, and sea salt is good, but plain table salt does the job just as well. The main thing with salt is to use enough without saturating the meat.

Ingredients:

Salt

pepper

butter

sunflower or vegetable oil

garlic cloves (optional)

thyme or rosemary (optional)

4. Cooking

Make sure you give your pan enough time to heat up. It must be very hot. So you can sear the sirloin steak until it gets a caramelized brown smokey crust. Otherwise it will be cooked, but you’ll miss out on the great flavor that caramelization brings to the meat.

Quick Tip – Now, cooking a steak is a fairly quick process, there will be variations depending on the thickness of the sirloin steak you are cooking, but overall it will be fairly quick and you have to be careful about overcooking. Even an extra minute can be too much.

Start by searing the outer layer of fat first for about a minute, then do the same with the opposite side. Now turn it and lay flat in the pan for about a minute on each side, while the juices and oil start to run, add the knob of butter and if you have them, the garlic and herbs too. It’s important not to put the butter in the pan right away or it will burn. By waiting to add, allow the temperature of the pan (due to the flowing juices and the heat absorption by the steak) to drop just enough for the butter to foam and turn a nice golden brown color and take on the flavors of your flavors without burning.

During cooking, you might find that one side usually caramelizes a little better than the other, but to ensure they caramelize as evenly and as intensely as possible, turn them every 30 seconds to a minute in the pan. In between, brush the steak with the butter and juice with a spoon.

After the butter has been added, you can swirl some crushed black pepper over the steak to your own taste. This is the perfect phase to add. Be careful not to add too much to overwhelm the other flavors.

Total cook times will vary depending on the thickness of the cut, but generally aim for these cook times:

Rare 8oz – 1½ minutes on each side 10oz – 1½ to 2 minutes on each side

Medium Rare 8 ounces – 2 minutes on each side 10 ounces – 2 1/2 minutes on each side

Medium 8 ounces – 2 ¼ minutes on each side 10 ounces – 3 minutes on each side

Well Done 8 ounces – 4 minutes on each side 10 ounces – 4 ½ to 5 minutes on each side

5. After cooking

After cooking, transfer to a warm, not hot plate (warm in oven) and let rest for five minutes. The sirloin steak is rested to give it time to absorb the juice again, making it even juicier and more tender. Therefore, be sure to pour the remaining juice over the steak before serving. Then serve whole or sliced ​​and baste with some of the remaining juices. It will taste delicious.

And this is how you cook the perfect sirloin steak

And there you are, chef. There’s nothing like a good roast beef served with perfectly cooked fries and veggies, maybe some caramelized onions too. Steak has a reputation for being difficult to prepare at home, but we’re sure you’ll be more than ready with this guide.

Instructions for use

Place in a well-oiled pan and heat on high. Lightly season the steak with sea salt and freshly ground black pepper and sear for 1 minute on each side. Reduce heat to medium-high and cook for times listed below, turning occasionally. Rare: 6 – 8 minutes Medium: 9 – 1 minute Well done: 10 – 13 minutes. Place in a well-oiled pan and heat on high. Sear each side for 1 minute, reduce heat to medium-high and continue cooking for the following times, turning occasionally. Rare: 6 – 8 minutes Medium: 9 – 10 minutes Well done: 10 – 13 minutes. Make sure the product is thoroughly cooked. See the back of the label for full cooking instructions. Always wash hands, all surfaces and utensils after handling raw meat. Remove all packaging. Let the steak sit at room temperature for 2 minutes before frying. Make sure the product is thoroughly cooked. Don’t reheat. Preheat grill to medium-high heat. Lightly season the steak with sea salt and freshly ground black pepper and place under the grill for the above times, turning occasionally. Rare: 8 – 10 minutes Medium: 12 – 14 minutes Well done: 14 – 16 minutes.

The vast majority of chickens raised for meat come from intensive systems where they never look outside, are about the size of an A4 sheet of paper each, and live in huge flocks (20,000 birds can live in one coop).

They are also genetically selected to grow very quickly (up to 60g per day) which can have significant negative effects on their health including heart problems and leg defects.

However, we have found supermarket packaging that might make you think you bought a chicken that has spent time outdoors when it hasn’t, or had a higher welfare than reality.

We researched chicken breast fillets from all major supermarkets to see what animal welfare labels they use and what else they say on their packaging.

Find out which are the best and worst supermarkets.

Trusted Farms/Trusted Farmers

Many supermarkets use phrases such as “Reliable Farms” or “Reliable Farmers” on their chicken packages.

Aldi, Asda, Co-op, M&S, Sainsbury’s and Tesco all use some version of ‘trusted farms’ or ‘farmers we trust’.

Lidl and Waitrose speak of the animals being “raised with care”.

These terms have no legal definition when applied to animal welfare. That doesn’t mean a supermarket won’t have good standards, but instead you need to look for logos or participation in schemes that have recognized welfare benefits.

High/higher welfare

This is another term with no legal definition. In our analysis of the labeling of chickens, we found that Asda stated that its chickens are raised to “high animal welfare standards” and Aldi used the phrase “higher animal welfare”.

Lidl uses a self-designed “higher welfare” logo.

While not technically inaccurate, as the chicken from these supermarkets is Red Tractor certified and raised with natural light that is above EU and UK standards, these supermarkets exceed the standards offered by other supermarkets with the exception of Iceland become, not noticeably.

All other supermarkets we surveyed either use the Red Tractor logo or state in their social policies that they meet at least the Red Tractor standards. They all also offer natural light.

Waitrose and Marks and Spencer offer extra space for their chickens (maximum 30kg/m² as opposed to 38kg/m² for Red Tractor).

Iceland was the only supermarket we looked at that had EU fresh chicken breasts (from Poland). As they are not British they cannot be certified by Red Tractor. EU standards do not require natural light or enrichment.

Brand names of farms

Several supermarkets use picturesque-sounding farmers’ names on their packaging.

Aldi uses Ashfield Farm; Lidl, birch wood farm; Marks and Spencers, Oakham; and Tesco, Willow Farms.

However, these are brand names and do not relate to the actual farms involved in their supply chains.

In fact, the vast majority of the chicken we buy in supermarkets comes from three suppliers who own farms across the UK: 2 Sisters, Moy Park and Avara Foods.

Misleading Images

Beware of images that may mislead about animal welfare.

We’ve spotted images on one of Tesco’s coops that may suggest the chicken lived outside and roamed around, although the bird likely had the space equivalent of an A4 sheet of paper when fully grown, having spent a lifetime in the house has spent .

Butcher selection/market/selection

Asda uses Butcher’s Selection for one of its fresh chicken ranges, Iceland has Butcher’s Market and Tesco uses Butcher’s Choice for some frozen chicken products. But these are just brand names, they say nothing about well-being.

Animal welfare labels with weight

If you want to ensure certain animal welfare standards, you should look for labels like Red Tractor, RSPCA Assured, or anything labeled free range or organic.

These labels guarantee that the farms that raise the chickens (and the slaughterhouses that kill them) must meet certain standards. These vary significantly between systems.

Here is how the different schemes compare against some key indicators of well-being:

Wagyu Around the World – Canada

In the fall of 1991, the inaugural meeting of the Canadian Wagyu Association took place in Calgary. It took two years of intense lobbying before the association was formed.

Almost immediately, the Canadian Simmental Association was commissioned to maintain the Canadian Wagyu registry. At the 1994 AGM, 84 animals were registered and 54 breeders were members.

The Wagyu Association in Canada is no longer active, so producers in Canada register their Wagyu in either Australia or the US, or both.

‘Wagyu Sekai Inc.’ was founded by Ken Kurosawatsu in Puslinch, Ontario as the Holstein dairy company diversified.

The search for Wagyu bloodlines to import began in Japan in early 1992. The animals were hand selected by Ken’s father based on their physical constitution, with a strong emphasis on the strength of each animal’s maternal pedigree.

The pedigrees include Japan’s most famous Wagyu sires such as Yasufuku, Monjiro, Shigeshigenami, Kikutani, Tanifuku Doi, Dai 7 Itozakura and Mitsufuku.

Since the Wagyu are considered a national treasure in Japan, the Japanese were reluctant to allow these animals to leave Japan. Finally, in 1993, the first batch of thoroughbred Wagyu left Japan to form the core of the breeding herd in Canada after quarantine in the US.

Wagyu Sekai Inc. is proud to be the home of the first thoroughbred Wagyu born outside of Japan and the home of the first thoroughbred Wagyu herd in Canada.

Ken spent four years in Japan learning pedigrees, breeding combinations and feeding techniques.

His post-secondary education was with Kenichi Ono where he learned the pedigrees and breeding combinations while working for Mannet Company Ltd shipping exports from Japan. He also learned the intricate art of Wagyu feeding while living at Numata Chikusan Farm and feeding over 1,500 head of Wagyu cattle in Hyogo Prefecture, home of “Kobe beef”.

“Kurozawagyu” is the brand name for 100% Wagyu beef supplied by Wagyu Sekai in Canada. The final beef product is based on 70% genetics and 30% feeding technique, so cattle are selectively mated to ensure a high quality beef product. All cattle are raised from birth using special techniques developed in Japan and adopted in Canada.

Because the animals are naturally adult, none of the cattle use growth hormones or implants, and to ensure the highest quality Kurozawagyu, they are raised in a clean environment on a specially formulated diet made on the farm. In addition to high-quality feed, pure, clean water is essential in the program.

All aspects of Kurozawagyu Beef production from conception to the “finished product” in an all-natural feeding ration and strict standards with the right genetic selection make Kurozawagyu Beef the ultimate culinary experience.

Black Wagyu and Red Wagyu/Akaushi embryos and sperm are available for purchase.

Patrick and Kimberley McCarthy are owners of Canadian Wagyu Inc. in Camrose, Alberta. F1 and F2 Wagyu crossfeeders are bred predominantly from Angus cross females.

The cattle are raised by Canadian Wagyu Inc. or by other producers as part of their programs. Finishing is carried out on selected feedlots and the animals are between 20 and 34 months old at slaughter. A special feeding program has been developed that is similar to Japanese-style feeding. Selected feed ingredients used in this ration are oats, barley, beet pulp, alfalfa pellets, supplement feed, barley straw, silage, salt, minerals and fresh water. Vitamin E was added to the ration to improve the shelf life and appearance of the beef after slaughter. Cattle are raised free of added hormones.

Boneless beef packs and carcasses are sold.

genetics

High quality Wagyu genetics are bred in Canada. Exports come from Australia and the USA and these manufacturers also import from Canada.

The Canadian Wagyu Association no longer functions, so breeders there are either members of the American Wagyu Association or the Australian Wagyu Association, or both. Check out these two associations to find Wagyu members in the provinces of Canada where you are looking for genetics or breeders.

The following seed is recommended for use in Thoroughbred Wagyu breeding or Wagyu cross/Thoroughbred production in Canada:

Click on the animal name above for more information.

Atypical bovine spongiform encephalopathy

The Canadian Food Inspection Agency (CFIA) reported to the World Organization for Animal Health (OIE) in December 2021 the discovery of a case of atypical bovine spongiform encephalopathy (BSE) in Canada. Atypical BSE occurs spontaneously in older cattle at a rate of approximately one in 1 million. The atypical BSE cow was 8.5 years old in Alberta and was euthanized on the farm and did not enter the food or feed chain.

South Korean officials promptly imposed a temporary suspension on Canadian beef, requested more information from the CFIA, and resumed trading the following month. Imports from Canada are US$90 million annually.

China imports US$170 million worth of beef annually and is Canada’s third largest importer. The Philippines takes in $13 million and suspended both imports.

references

Canadian Wagyu Association

Wagyu Sekai website

DISCLAIMER Wagyu International provides information provided by other parties and makes no warranties (express or implied) as to the completeness, accuracy or suitability of the data for any particular purpose.

When he returned five years later, he was surprised to find that his father had played two games of chance. One was an old TTC Red Rocket tram that was bought at auction with the aim of converting it into a restaurant serving Wagyu burgers on the farm. Unfortunately, that wasn’t to be, and Southern Ontarians have been deprived of a true Wagyu burger stand experience. (Those frozen Wagyu or Kobe patties you see at the grocery store? Probably a cheaper cross between Wagyu and Angus.)

But the other venture paid off with global impact. Wagyu Sekai was proud of the first Wagyu cattle born outside of Japan. Today there are 160 bulls and cows, an estimated 50-60 of the cows were pregnant on the day we visited (a mass pregnancy test was scheduled for November).

The beasts, which are launched at a rate of two every two weeks, appear on the menu at Jacobs & Co., a high-end Toronto steakhouse. They’re also on the menu at Waterloo catering company My Sister’s Kitchen, which sells them primarily to wealthy Chinese students, and they can be bought at the Aberfoyle Farmers’ Market in Puslinch and from Kurosawatsu’s own freezer.

But they are a secondary source of income for the operation. Around 70 percent of Wagyu Sekai’s income comes from exported genetics. The descendants of the original 200 cattle are closely followed. Ken’s cops eventually make their way to a facility in Adel, Iowa. Finally shipped home there. Some pregnant cows are visited on the farm by specially trained veterinarians who take embryos.

From there, Kurosawatsu sends the genetic material to partners around the world. The latest, Rising Sun Wagyu in South Africa, will export Sekai progeny to the dining table in the Middle East. Kurosawatsu takes these partnerships seriously. “We turn away a lot of people.

“I’ve been to South Africa, Argentina, Brazil, Australia and New Zealand. I like working closely with my guys to make sure they’re doing the right job,” he says.

When not travelling, he often visits Japan (most recently visiting his in-laws in Kobe). “In Japan, I only eat Wagyu beef. All the way up and down because I want to see how close our product is to the real thing.”

Pretty close, according to Jacobs chef Danny McCallum, where a 12-ounce Sekai ribeye at $252 is the most expensive item on the extensive Wagyu menu not actually imported from Japan (a 16-ounce ribeye from hyogo). or in Gifu Prefectures costs $880).

“It’s amazing what his family has accomplished,” says McCallum, who has worn Kurosawatsu’s product for seven years. “We have a lot of people who are on this special call list. We literally tell them when Ken’s meat is on the menu. We have a guy flying in from New York just to eat it.

“I mean, he can come and eat Japanese beef anytime. But he specifically wants Ken’s beef. I am very honored to have it in the restaurant.”

The third picture shows our 1 cup infuser bottle alongside a popular national brand found in most grocery stores. You can see that our bottle contains almost 2.5 times more product than the national brand bottle. In addition, ours often cost less! Please note that some other online retailers only offer 1/2 cup (4 fl oz) bottles. We have chosen to offer double the size 1 cup (8 fl oz) bottles to give you the best bang for your buck!

We hope you can see from these images that no matter what size you order, you get a lot of product and very good value for money compared to the supermarket.

Farm and Farm Operator Data

Alberta has the most cattle in Canada and the second largest total farm area

Release date: May 10, 2017 More information PDF version

For the first time since the 2001 census, Alberta reported an increase in beef cattle, despite fewer farms reporting beef cattle.

Alberta again reported the largest herd of cattle in Canada in 2016, accounting for just over two-fifths of the national total. Alberta also accounted for two-fifths of all national cattle herds and nearly three-fifths of all forage cattle.

Although the total number of farms had decreased compared to five years ago, Alberta continued to have the second largest number of farms in Canada after Ontario.

Alberta also ranked second in both total agricultural area and arable area. Rapeseed remained the leading crop by area in 2016, up slightly from 2011, while spring wheat and barley area decreased.

The area planted with sweetcorn fell by more than a third compared to 2011, while the flower and vegetable area in greenhouses increased by almost a tenth.

Just under half of Alberta’s farm owners reported having an off-farm job in 2015, the second-highest rate in the country after British Columbia.

Primary agriculture accounted for 1.5% of the province’s gross domestic product (agricultural GDP) in 2013. This percentage rose to 4.0% when agricultural inputs and service providers, primary producers, food and beverage processors, and food retailers and wholesalers were included (Statistics Canada, 2013. Special breakdown, based on 2013 gross domestic product by industry – provincial and territorial).

Farms in Alberta employed 33,498 people in 2015.

Chart 1 data table Chart 1 data table

Table Summary

This table shows the results of the data table for Chart 1. Information is grouped by province (appears as row heading) and percent (appears as column heading). Province Percent Quebec 9.0 Ontario 13.0 Manitoba 8.8 Saskatchewan 20.7 Alberta 41.6 Other 7.0

Fewer farms in Alberta

The 2016 Agricultural Census counted 40,638 census farms in Alberta, a decrease of 6.0% from 2011 and a similar decrease of 5.9% nationally. Despite the decline, Alberta continued to have the second largest number of farms in the country, after Ontario.

Chart 2 data table Chart 2 data table

Table Summary

This table shows the results of the data table for Chart 2. Information is grouped by year (appears as row header), number of operations (thousands) (appears as column header). Year Number of operations (thousands) 1921 82,954 1931 97,408 1941 99,732 1951 84,315 1956 79,424 1961 73,212 1966 69,411 1971 62,702 1976 61,130 1981 58,056 1986 57,777 1991 57,245 1996 59,007 2001 53,652 2006 49,431 2011 43,234 2016 40,638

Alberta leads the way when it comes to beef

Again in 2016, Alberta had the most cattle in Canada at 41.6% of the national herd. Alberta’s forage cattle (steers and heifers used for feeding or slaughter) accounted for 59.6% of the country’s total, while herd cattle (beef cows and heifers used as herd replacements) accounted for 42.3%.

For the first time since the 2001 census, Alberta reported an increase in the number of beef cattle (beef cattle for breeding and beef cattle for feed/slaughter). This contrasted with the ongoing decline at the national level (-2.4%). Alberta cattle herds increased by 1.3% to 3.34 million head from 2011 – although fewer farms (-9.0%) are reporting cattle. Proximity to processing capacity and availability of forage and grazing land gives Alberta’s beef sector a comparative advantage over other provinces. In addition, volatility in the beef sector from 2011 to 2016, due in part to price fluctuations, may have impacted beef cattle inventories.

The number of dairy cows in Alberta fell 0.8% from 2011 to 80,014 head in 2016, while the number of farms reporting dairy cows fell 12.6%.

While there were fewer dairy cows, this was offset by higher production per animal due to improved animal nutrition, genetics and production practices. Annual milk production increased by 11.0% to 732.3 million liters from 2011 to 2016 (CANSIM table 003-0011, accessed 25 April 2017).

From 2011 to 2016, the number of pigs in Alberta increased by 4.6% to 1.5 million head, while the number of farms reporting pigs increased by 41.3%. The growth was due to better market conditions, which pushed up the price of hog compared to the period before the last census. Prior to the 2011 agricultural census, the pig sector was impacted by high feed costs, disease and low pig prices, resulting in significantly fewer farms and a smaller pig herd (CANSIM table 002-0068, accessed 25 April 2017).

Total farm area smaller, arable land larger

In 2016, Alberta reported the second largest total area over which farmers had stewardship, after Saskatchewan. The total agricultural area in Alberta decreased by 0.5% from 2011 to 50.3 million acres in 2016. This decline is due to the sector upgrading or selling lower quality non-agricultural land and less agricultural land, and generally selling less productive grazing land.

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Total agricultural area, which is land owned or operated by a farm, includes: arable land;

summer fallow;

improved and unimproved pasture;

forests and wetlands;

all other land (including waste land and land on which farm buildings stand).

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While total agricultural area declined, the average farm size grew from 1,168 acres in 2011 to 1,237 acres in 2016, and arable land increased by 4.8% to 25.3 million acres. During this five-year period there were shifts in area away from hay to crops.

Table 1

Percentages of cropland constituents, Alberta, 2011 and 2016

Table Summary

This table shows the results of the components of arable land in percent. Information is grouped by component of arable land (appears as row heading), 2011 and 2016, calculated using the unit of measure percent of arable land (appears as column heading). Percentage of arable area 2011 2016 Percentage of arable area Table 1 Note 1 Field crops 78.6 83.2 Hay 21.3 16.7 Other Table 1 Note 2 0.1 0.1 Total arable area 100.0 100.0

Rapeseed is the key plant

Oilseed and grain farms accounted for about a third of farms in the province. Canola remained the leading crop by area in Alberta in 2016, followed by spring wheat and barley. Alberta ranked second in terms of arable land.

Chart 3 data table Chart 3 data table

Table Summary

This table shows the results of the data table for chart 3. Information is grouped by issue type (appears as row header), number of issues (thousands) (appears as column header). Farm Type Number of Farms (in thousands) Oilseeds and Grains 13,451 Beef 12,282 Other Field Crops 7,414 Other Livestock 5,101 Greenhouses and Nurseries 605 Dairy 411 Sheep and Goats 399 Poultry and Eggs 373 Vegetables and Melons 299 Pigs and Pigs 166 Fruits and Nuts 137

Table 2

Largest three crops, Alberta, 2011 and 2016

Table Summary

This table shows the results for the top three crops. The information is grouped by crop (appears as row headings), 2011 and 2016 calculated using the unit of arable land (appears as column headings). Field crops 2011 2016 Area under rapeseed 6,071,744 6,165,746 Spring wheat 5,971,359 5,728,527 Barley 3,610,111 3,413,856

Area planted with sweetcorn decreased by more than a third

Total field vegetable acreage in Alberta decreased 5.7% from 2011 to 10,108 acres in 2016, due in large part to a decline in sweetcorn. The area planted with sweetcorn has decreased by 38.4% since 2011 to 2,475 acres. As a result, sweetcorn fell to second place, overtaking the leading spot in field vegetable acreage to green peas (3,721 acres).

The total acreage devoted to fruit, berry and nut production decreased 17.1% to 2,164 acres. The leading fruit crops in 2016 were Saskatoon berries (1,314 acres) and strawberries (205 acres).

The area dedicated to greenhouse flower and vegetable production increased by 8.6% from 2011 to 12.0 million square feet in 2016. The greenhouse area devoted to vegetable production increased by 8.5%, while the area devoted to greenhouse flowers increased by 8.5% dedicated to, increased by 8.7%.

Alberta beekeepers reported the highest number of honey bee colonies in Canada. From 2011 to 2016, the number of honey bee colonies in Alberta increased by 29.2% to 304,846. Alberta accounted for 39.5% of the national honey bee colonies.

Alberta has the second highest proportion of female operators

In 2016, Alberta had 57,605 farm operators, down 7.2% from 2011 and more than the decline in the number of farms (-6.0%).

Alberta had the second highest proportion of female operators in 2016, after British Columbia. Women made up 30.8% of Alberta’s farm operators, up from 29.0% in 2011. Nationally, women made up 28.7% of farm operators.

From 2011 to 2016, the proportion of business owners in the oldest age group (55 years and older) rose to 56.5%. The proportion of young operators (under 35 years old) rose to 8.5%. Over the five-year period, the average age of operators increased from 54.5 years to 55.7 years.

table 3

Share of farm owners by age group, Alberta, 2011 and 2016

Table Summary

This table shows the results of the proportion of farm managers by age group. Information is grouped by age group (appears as row headings), 2011 and 2016, calculated using percent of farm managers units of measure (appears as column headings). Age group 2011 2016 Percent of farm managers Table 3 Note 1 Under 35 years 7.3 8.5 35 to 54 years 43.1 35.0 55 years and older 49.6 56.5 Farm managers total 100.0 100.0

In 2015, 35.3% of Alberta farmers worked an average of more than 40 hours per week on farms, compared to 37.8% in 2010. Nationally, that percentage was 37.5% in 2015.

Meanwhile, fewer farmers worked off-farm in 2015, with 47.3% of Alberta farm owners reporting an off-farm job, compared to 52.0% in 2010. Nationally, 44.4% of farm owners worked off-farm. Despite the decline, Alberta reported the second-highest rate of off-farm work, after British Columbia.

Gross operating income and operating expenses increase

Farm gross receipts reached US$17.7 billion in 2015 while operating expenses were US$15.0 billion. On average, Alberta farms incurred 84 cents in operating costs for every dollar of gross farm income in 2015, down slightly from 85 cents in 2010.

The cost-income ratio varied depending on the type of farm. In 2015, operations classified as dairy and milk had the most favorable cost-to-income ratio at 0.75, down from 0.73 in 2010.

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The cost-to-income ratio is the average amount of operating expenses incurred for one dollar of farm revenue. The ratio is calculated in running dollars. Price indices were used to obtain constant dollar estimates of income, expenses and NPVs to eliminate the year-on-year effect of price changes. The census date was May 10, 2016. Farmers were asked to report their income and expenses for the most recent full tax or calendar year (2015).

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Other farming highlights in Alberta

In Alberta, 4.7% of farms reported having renewable energy generation systems in place in 2015, compared to 5.3% of farms nationally.

In Alberta, 24.8% of farms were incorporated in 2016, up from 17.6% in 2011. Nationally, incorporated farms accounted for 25.1% of all farms in 2016.

In the 2016 agricultural census, farms were asked for the first time to indicate whether they had a written successor plan. In 2016, 8.5% of Alberta farms had a written succession plan, compared to 8.4% nationally.

The proportion of farms producing organic produce in Alberta increased 0.2 percentage points to 1.0% in 2016. Nationally, farms producing organic produce accounted for 2.2% of all farms in Canada in 2016.

In Alberta, 25.7% of farms reported using automatic steering technology in 2015.

In Alberta, 5.1% of farms reported selling farm produce directly to consumers in 2015.

The value of land and buildings per acre in Alberta increased by 26.5% (in constant 2016 dollars) to $2,354 in 2016 from 2011. Nationally, that value was $2,696 per acre.

Canada 150: Agriculture in Alberta

Alberta joined the Confederacy on September 1, 1905. In 1911, the first census year to include the province of Alberta, 60,559 farms were reported, 17.4 million acres of arable land, and 739,725 cattle. In 2016, agricultural producers reported 50.3 million acres of farmland and 5.2 million cattle, seven times more than in 1911.

Statistics Canada would like to thank the farming community of Alberta for their participation and support in the 2016 Farm Census.

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Census holding: A holding is considered to be a census holding (agricultural holding) if it produces at least one of the following products intended for sale: Field crops: hay, field crops, tree fruit or nuts, berries or grapes, vegetables, seeds;

livestock: cattle, pigs, sheep, horses, wild animals, other livestock;

Poultry: chickens, hens, turkeys, chicks, game birds, other poultry;

Animal products: milk or cream, eggs, wool, fur, meat;

Other agricultural products: Christmas trees, turf, greenhouse or nursery products, mushrooms, honey or bees, maple syrup and its products. Data for Yukon and the Northwest Territories are not included in the national totals due to differences in definition of a farm in the territories and confidentiality limitations. Data for the Yukon and Northwest Territories are presented separately. Farm type: Farm type is determined by a process that classifies each census farm according to the predominant type of production. This is done by estimating the potential revenue from the crops and livestock reported in the questionnaire and identifying the product or product group that accounts for the majority of the estimated revenue. For example, a census farm with total potential earnings of 60% from swine, 20% from beef cattle, and 20% from wheat would be classified as swine and swine farm. The farm types presented in this document were derived based on the 2012 North American Industrial Classification System (NAICS). PTO PS (Power Take Off Horsepower): The measure of the power available from a tractor engine to drive attachments. Gross Farm Receipts: The Agricultural Census measures gross farm receipts for the calendar or fiscal year preceding the census. Gross operating income (before expenses are deducted) in this analysis includes: income from all farm products sold;

Program payments and receipts for custom work. Farm gross receipts do not include: sales of forest products (e.g. firewood, pulpwood, logs, fence posts and posts);

Sale of capital goods (e.g. quotas, land, machinery);

Revenue from the sale of goods purchased for retail use only. Total Operating Costs: The Agricultural Census measures operating costs for the calendar or fiscal year preceding the census. The total cost of ownership includes: all costs related to the production of agricultural products (e.g. cost of seeds, feed, fuel, fertilizers, etc.). The total cost of ownership does not include: the purchase of land, buildings or equipment;

Depreciation or capital cost allowance. Depreciation is an economic “cost of wear and tear”. The capital cost allowance represents the amount of depreciation that has been written off by the taxpayer in accordance with the tax regulations. 2010 to 2015: Some data refer to a different reference period than the census day. For example, the reference period for financial data is the calendar or fiscal (fiscal) year preceding the census. Farm manager: According to the census, farm manager is any person who is responsible for the management decisions of a farm as of May 10, 2016.

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contact information

For more information or to ask questions about the concepts, methods, or data quality of this news release, contact us (toll-free 1-800-263-1136; 514-283-8300; [email protected] ) or Media Relations (613-951-4636; [email protected]).

See also

Canadian Beef Imports and Exports by Country (2013)

Canada exported more than 332,000 tons of beef in 2013 and imported less than 296,000 tons.

The United States is Canada’s number one source of beef imports and the number one destination of Canada’s beef exports.

The United States accounts for about 77% of Canada’s beef imports and exports.