Is our meat future cultured enough to accept change?
This meat has something to snout about The next stage of meat innovation is nearing, and it’s skipping the whole slaughter and processing steps. That …
This meat has something to snout about The next stage of meat innovation is nearing, and it’s skipping the whole slaughter and processing steps. That …
By Deanna Kitzul, University of Saskatchewan The Canadian Livestock Transportation regulations date back to 1977 before the amendment made by The Canadian Food Inspection Agency …
Why branding is important to the Canadian beef industry By Emily Pearson, University of Saskatchewan When we hear the word branding a lot of different …
The politics of progress Change frequently makes us uncomfortable. Some adjust easier than others do. Some embrace change, while others shun it. Generally, we tend …
By Chayce Gavelin, University of Saskatchewan Student Family farming is seeing a change in direction. In recent generations, grown children have been returning to the …
By Claire Williams, Animal and Poultry Science Student, University of Saskatchewan Despite the constant confusion, there is a difference between animal rights and animal welfare. …
By Claire Williams, University of Saskatchewan student An Investigation into the Consistency of Animal Welfare Across Canada As terrible a habit as it is, I have …
By Courtney Nestman, University of Saskatchewan student Implants Safe for Cattle and Consumers With the rise of social media and scare tactic marketing, many consumers are …
Agri-vated by marketing of beef niches & antibiotic free trends I can quite honestly say that I’ve never enjoyed dining at an Earl’s restaurant. Maybe …
This week marks the start of student blogs. One week a month SAIFood will post some of Stuart’s student blogs, sharing insight on what agriculture …