GFM Network News

Abe Van Melle wants to find new homes for underutilized cuts, such as rope meat. Traditionally ground into hamburger, it makes an excellent steak when marinated and cooked slowly.

Here’s the (best) beef: New Centre of Excellence shows how good it can be

Beef Centre of Excellence showing chefs and buyers from around the world that Canadian beef is ‘best in class’

Reading Time: 3 minutes The new Beef Centre of Excellence is pursuing mindshare, not merely market share, says Canada Beef president Rob Meijer. The centre promotes Canadian beef at home and abroad, and is experimenting with ways to add value through how it’s cut, displayed, and cooked. “We need to change the paradigm to put (beef) producers and consumers […] Read more