The latest edition of The News Feed is now online. In this issue: Vince’s Market is enhancing the quality of its meat products with the Ontario Reserve Angus Beef program. The program uses cattle certified under the Ontario Corn Fed Beef Quality Assurance Program. Also, the Ontario Cattle Feeders’ Association is teaming up with the…
In this issue: the wide-ranging impact of the COVID-19 pandemic that has drastically affected the beef and food value chain. To view the issue, click on the following link: Summer_2020_NewsFeed
Our latest edition of The News Feed is now online. This issue features highlights of the 2020 Ontario Beef Industry Convention. The Ontario Cattle Feeders’ Association was thrilled to host two very distinguished guests – Mr. Hiroshi Ueda and Mr. Satoshi Toyoda of Kinsho Stores. Kinsho was Ontario Corn Fed Beef’s first partner in Japan…
2020 Beef Industry Convention Preview Our latest edition of The News Feed is now online. This issue features a preview of the 2020 Beef Industry Convention that is coming up Jan. 9-11 in London. Another great program is planned for our valued partners and guests. Check out the Convention agenda and the bios of our speakers. You’ll…
From The News Feed, July 2010 A study from Texas A & M University shows grass-fed beef may not have as many healthful traits as some perceive. Dr. Stephen Smith, an AgriLife Research meat scientist, and a team of researchers have found that contrary to popular perception, ground beef from pasture-fed cattle had no beneficial…
From The News Feed, May 2012 Never again will beef farmers Troy and Stacy Hadrick allow someone else to tell their story about farming. Since March of 2002, the cow-calf producers from South Dakota have been on a mission to urge farmers to combat negativity towards agriculture and to be their own spokespeople. The Hadricks…
COOKING DIRECTIONS:Preparation Time: 12 minutes Cooking Time: 12 minutes, Serves 4 8 oz (250 g) Ontario Corn Fed Marinating Steak 1/3 cup (75 mL) soy sauce 2 tbsp (25 mL) cornstarch 1 tbsp (15 mL) dry sherry or rice wine vinegar 2 cloves garlic, minced 1/4 to 1/2 tsp ( 1 to 2 mL) red…
STEWING BEEF – COOKING DIRECTIONS: Coat beef pieces with a mixture of flour, salt and pepper. In lightly oiled Dutch oven or stockpot, brown meat in batches. Add onions and other seasonings as desired.
SIMMERING STEAK – COOKING DIRECTIONS: Season steak/strips, in lightly oiled skillet, brown all over. Add sliced onion, green pepper, garlic, etc., if desired. Add enough liquid (such as canned soup or tomatoes, broth or red wine) to just cover beef.
ROTISSERIE ROAST – COOKING DIRECTIONS: Pierce roast numerous times with long fork. Place in large re-sealable freezer bag with 2 cups (500 ml) teriyaki sauce or Italian salad dressing; refrigerate 12-24 hours. Place drip pan under grill. add 1/2 inch (1 cm) water to pan.