This binder contains a comprehensive set of resources that detail the many applications for both graded and commercial beef, and how they can increase your bottom line. These easy to use resource sheets include information on partner programs, map of federally registered meat establishments by province, restructuring applications such as beef sausages and ground/chopped steak roast, as well as, individual information sheets on various muscle applications. To order this invaluable resource today, click on the link below.
Download in PDF Format.
This program is another great way for you to increase your profitability. The Make it Beef initiative supports the development of partnership programs designed to promote 100% Canadian beef.
By partnering with the "Make it Beef" logo, you create the opportunity for Canadians to support other Canadian families, while identifying yourself to consumers as an industry leader that is supporting our domestic market.
For more information click here.
The commercial beef utilization guide provides a comprehensive breakdown of the available commercial cuts. This fully illustrated chart categorizes the different muscle groups of the hind and front quarters with a unique colour coding system for the cranial, caudal, dorsal and ventral sections of the commercial cow.
The language and illustrations on this easy to use chart minimize the confusion of terminology between your customers and suppliers for improved planning and sample preparation when presenting new products.
To see an illustration of the online printed chart click here.