Chop Steakhouse beefs up certified sustainable menu options

Chop Steakhouse and Bar is the first full-service restaurant to offer steaks certified sustainable to the standards set by the Canadian Roundtable for Sustainable Beef

A Canadian restaurant chain that declares itself “obsessed with steak” has become the first full-service restaurant to offer steaks certified sustainable to the standards set by the Canadian Roundtable for Sustainable Beef (CRSB).

Chop Steakhouse and Bar sources 100 per cent Canadian beef. Its certified sustainable steaks follow the Chop Burger, which was certified sustainable in March 2020. The latest certification, termed the CRSB Certified Mass Balance Mark, means that Chop commits to sourcing at least 30 per cent of its beef from CRSB-certified farms and ranches. CRSB certification recognizes sustainable practices throughout the Canadian beef industry and is verified by third-party auditors. It focuses on five principles of beef sustainability, including natural resources; people and community; animal health and welfare; food; and efficiency and innovation.

In a release, Anne Wasko, chair of the CRSB and Saskatchewan rancher, said they are “pleased to see this continued commitment" from a premium restaurant.

“It shows the value of the everyday commitment of beef farmers and ranchers for a healthy planet, people and animals, the importance of continual improvement, and provides Canadians the assurances they seek about how their food is raised. We are proud to work with partners like Chop Steakhouse and Bar who have a shared vision for a sustainable food system,” she added.

“We want to share the stories of the people who are committed to doing the right thing for the land, the animals and their communities, and the environmental benefits that beef provides,” said Marcel Blais, president of Chop Steakhouse and Bar. “More than ever, our customers are demanding responsible, sustainable products. We want to show our guests that we’re listening and that the food choices they make can have a positive impact.”

“As a family-owned, Canadian company, Chop knows it has a responsibility to our country and its beautiful landscape,” says Stephen Clark, executive chef for Chop. “We are committed to our partnership with the CRSB and their mission to improve the sustainability of beef production in Canada, and I know that our sustainability commitments will draw other restaurant companies, food service providers, beef producers and partners into doing what is right for the continued improvement of our industry and for the environment.”

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