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Beef Farmers of Ontario shared the cost with Flanagan Foodservice to launch this new local brand.
Beef Cattle, Features

Ontario’s CARVE brand beef a success

Growing appetite for high-quality local food created on opportunity for a new beef brand

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A newly minted premium Ontario beef brand called CARVE raked in more than $3 million in sales in just over a year and has become a flagship product for Flanagan Foodservice. “We lead with it everywhere we go,” said Brad Heard, the company’s category manager for protein. “We worked hand in hand with the Beef […] Read more
As part of his plan to provide alternative feed options for his cattle, one Ontario beef producer arranged with a neighbour to graze his cows on 100 acres of corn stalks.
Beef Cattle, Features, Livestock

The benefits of alternative feed options

Continuous improvement leads to big cost savings

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Mike Buis says that his approach to his vertically integrated beef business is to make “one new mistake every year” — the keys being “one” and “new.” “If we’re not making at least one mistake a year, we’re not trying hard enough to do different things,” he said. Buis has a fourth-generation farm with 300 […] Read more
Panelists Mike Buis, Mike von Massow, Jarius Maus, Joe Hill and Tammi Ribey discuss the challenges Ontario beef producers face in 2018.
Beef Cattle, Features

Stabilizing Ontario’s beef cattle industry

Five opinions heard at the Grey-Bruce Beef Day

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If every producer put into practice two or three new ideas from the conferences they attend, the entire industry could benefit, according to Dr. Tammi Ribey. “The beef industry is us — everyone can do something,” she said. “If we all do a little something, collectively it should help.” Ribey is a veterinarian with a […] Read more
Dave Milliner.
Cow-Calf, Features

Improving livestock traceability key to higher profits

More feedback needed to build better herds

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Dave Milliner thinks the upcoming changes to federal regulations on livestock traceability are good but don’t go far enough. He contends that much more could be done in the beef industry to improve the quality of the meat, the productivity of the animals, returns for farmers and choices for consumers. “There’s no feedback loop — […] Read more

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