Steak Archives - Manitoba Co-operator

Argentina’s famed steak houses adapt to life under lockdown

By Juan Bustamante, Maximilian Heath June 3, 2020

Reuters – On the tree-lined streets outside Buenos Aires steak house Don Julio in the trendy neighbourhood of Palermo, diners are used to joining snaking lines to get a coveted table at the restaurant as evening falls. But since a strict nationwide lockdown was imposed on March 20 to slow the spread of the coronavirus,

Beef cattle, Livestock, Markets

China’s beef imports to drop as hotpot comes off the boil

By Dominique Patton, GFM Network News, Sophie Yu April 13, 2020

Beijing | Reuters — Just over two months ago, the Jinyuan Fucheng Beef Hotpot restaurant in northern Beijing had a long line of customers waiting outside its doors almost every night of the week. Now, the restaurant that can seat 800 barely fills 20 tables a day, with most people still wary of dining out

A cooked, mechanically tenderized roast should have an internal temperature of 63 C.

Country Crossroads

Safe cooking of tenderized meat

It’s all about internal temperatures and flipping

By Agriculture And Agri-food Canada Release October 4, 2017

Did you know that about 20 per cent of Canadian meat is mechanically tenderized? Mechanical tenderization is performed by cutting through the muscle fibres and connective tissues with small blades or needles to improve meat tenderness. While this might bring pounded, Swiss or Salisbury steak to mind, modern tenderizing equipment can pierce meat so finely

Having a meal together as a family provides countless benefits to children and adults alike.

Recipe Swap

Reap the benefits of family mealtimes

Prairie Fare: Regular family meals can strengthen relationships and help children do better in school

By Julie Garden-Robinson June 2, 2017

Should we go see a hawk?” my son asked after we finished eating dinner with the rest of our family. He was about 11 at the time. “Sure. Maybe we will see Spock on the way,” I replied. Back then, my son and I had to be a little devious about using words that rhymed

Country Crossroads

What’s the secret to getting the best from your barbecue?

Canada Beef says it all starts at the meat counter

By Canada Beef Inc. July 29, 2016

When it comes to barbecue, steak on the grill is a passion for most, a hobby for some and a primal urge for many. But it takes more than a love of fire to master the grill. It turns out there is one basic step that is often overlooked that can make you a grill

Opinion

Canadians love meat, but don’t take them for granted

Demand should stay strong despite higher prices, but cases of meat fraud  could undermine consumer confidence

By Sylvain Charlebois September 7, 2015

What do Confucius, Albert Einstein and Leonardo Di Vinci have in common? Well, not much professionally, but they were all vegetarians. Einstein once claimed that, “Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet.” With recent record meat prices, some might

cartoon image of a family seated at a table

The Jacksons

Love, and the secret to good barbeque

The Jacksons: From the July 30 issue of the Manitoba Co-operator

By Rollin Penner July 31, 2015

There is nothing better than the smell of charred meat!” Brady Jackson sat down in a chair downwind from the barbecue and inhaled deeply. His wife Amanda sat down next to him. “That does smell amazing,” she agreed. “It’s all in the coals,” said Andrew, who was standing over the barbecue, holding a stopwatch. “Hickory-infused

Abe Van Melle, technical manager of the Beef Centre of Excellence, is working on adding value to Canadian beef by exploring underutilized cuts. Here he’s working with rope meat, also known as hanging tender, which traditionally is ground into hamburger, but can be made into a roast or steaks.

Beef cattle, Livestock

VIDEO: Canada’s Beef Centre of Excellence building demand through emotional connections

The goal is building brand loyalty by demonstrating Canadian beef is best in class

By Allan Dawson July 28, 2015

account_id=”2206156280001″ player_id=”ryGLIkmv”] Rob Meijer[/caption] “We need to change the paradigm to put (beef) producers and consumers in a space where they can talk and tell stories, because without that relationship, without the integrity, you cannot create trust, you cannot… earn what we call brand loyalty,” Meijer tells reporters visiting the centre June 10. The facility

Recipe Swap

Do you know the four Cs of grilling success?

Prairie Fare: Southwestern Marinade recipe

By Julie Garden-Robinson June 19, 2015

While growing up in Minnesota, having a “barbecue” meant having a bun with a cooked mixture of ground beef, ketchup, brown sugar, mustard and some spices. In school, we called these sandwiches “sloppy joes” if they were served on slices of bread. Then I moved to North Dakota, where people talked about having “slush burgers.”

Recipe Swap

Be the grill master this spring

Prairie Fare: Foil Vegetable Packets

By Julie Garden-Robinson April 2, 2015

What should I grill for dinner tonight?” my husband asked the other day. I began naming a variety of possibilities. Then I paused and grinned. Buying him a grill for Father’s Day was the best gift I ever bought myself, our three kids and even our three dogs. We all enjoy the benefits of delicious

Ag in Motion innovation awards showcase top 2025 ag technology

U.S. pulse group commits to doubling production in five years

Klassen: Western Canadian calf markets surge on New World screwworm fears

Daily Network News

Ag in Motion innovation awards showcase top 2025 ag technology

U.S. pulse group commits to doubling production in five years

Klassen: Western Canadian calf markets surge on New World screwworm fears

Tag Archives Steak

Argentina’s famed steak houses adapt to life under lockdown

China’s beef imports to drop as hotpot comes off the boil

Safe cooking of tenderized meat

Reap the benefits of family mealtimes

What’s the secret to getting the best from your barbecue?

Canadians love meat, but don’t take them for granted

Love, and the secret to good barbeque

VIDEO: Canada’s Beef Centre of Excellence building demand through emotional connections

Do you know the four Cs of grilling success?

Be the grill master this spring

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