The Struggles of Making a Cattle Operation Viable
By: Carson George University of Saskatchewan Student Since late 2014, the cost of ranching has been on the rise, making it very challenging for new …
Beef
Should Commercial Beef Herds be Making Greater Use of Artificial Insemination?
By Julie Sharp, University of Saskatchewan Student I grew up on a beef cow/calf farm in Central Alberta which raises purebred Angus cattle, which we …
Where is A&W getting it right?
Why A&W Canada has found success amongst their customers Back in 2015 when SAIFood was launched, we posted one of our most-read blogs “A(mbiguous) & …
Set Cattle Aside, Not the Meat
By Oliver Xuan, University of Saskatchewan Student 2020 has been a relatively more challenging year for every individual around the world. However, especially for Canada’s …
Burned or Benefited Beef:
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 …
Teetering on the knifes edge
Why Canada’s robust, but fragile, beef supply chain needs a revamp By: Judson Christopherson, University of Saskatchewan student Loads of Local Beef, A Lack of …
One Step Back and Two Steps Forward for Burger King
You’ve probably seen Burger King’s latest marketing video featuring Wal-Mart yodeler Mason Ramsey singing about methane emissions from cow farts and burps. The ad promotes …
Cattle Welfare Before Consumer Concerns
Will Changing Animal Welfare Regulations Benefit Cattle and Producers? By Laramie Slade, University of Saskatchewan student Across Canada, consumers want to know the story behind the …
Has McDonald’s Gone Nuts?
Canadian’s newest beef with chain restaurants is nuts! When Earl’s Restaurant chain announced they were moving to use humane certified beef and A&W advertised their …
Earl’s Restaurants Not Supporting Canadian Beef
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 …