Author: Owen Roberts

Culinary experts say that every growing region has its own ‘terroir’ “ the area’s physical and environmental characteristics that influence the taste of the crops and livestock that grow there. The Francis family of Prince Edward Island believes that’s why PEI beef is such a “secret gem.” University of PEI executive chef David Jenkins agrees, and uses it to create a stew with eclectic flavours students love.

Family-oriented cattle ranchers look at their land from the perspective of what they’re leaving for their kids, the next generation. That care-taking mindset drives B.C. beef producers Erin Durrell and Jeremy Kishkan, as they focus on low stress and low-impact cattle rearing. Quality production, along with maintaining his home province, is a key consideration of UBC’s sous chef in residence Johnny Bridge, who takes culinary inspiration from memories of beach campfires on the Sunshine Coast.

Grazing cattle make good use of land that’s not suitable for cropping, but they need to be well managed “ for example, kept out of streams to prevent erosion and preserve water quality. That’s just one of the eco-friendly measures the Seelhof family of Woodjam Ranch, B.C. takes to sustain their land. Their efforts are appreciated by University of Victoria sous chef Chris Hillier. He says the key to bringing out the full flavour of beef from families like the Seelhofs is braising, so the liquid can penetrate with taste and tenderness.

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A new crop of Canadian cattle producers are committed to environmental sustainability through an approach called regenerative agriculture. Their cattle have an important role to play, aerating and fertilizing the soil as they’re moved to different pastures throughout the day. Queen’s University executive chef Colin Johnson puts the tasty Canadian beef to good use in his popular internationally flavoured dishes.

Canadian beef is known abroad for its clean environmental practices, superb genetics and responsible animal welfare. For example, Mexico’s high-end hotels are a huge market for Canadian beef, where it’s considered elite fare. It’s not surprising that Mexican-born chef Roberto Valencia at the Northern Alberta Institute of Technology is a big fan, calling it “the world’s best beef.”