Better genetics puts tastier beef on plate
April 9, 2015 | News Article
Heavy culling due to drought, combined with better genetic information have improved beef flavour
The quality of Canadian beef is rising, and that bodes well for consumers’ continued willingness to pay for it, says beef expert Larry Corah.
Corah, the vice-president of supply development for Certified Angus Beef, said grade information in Canada and the United States shows that more beef is grading prime and triple A.
“We’ve seen a little less of a trend in Canada, but the first two or three months in 2015, we’ve seen a little bit of an uptick in both the amount of prime as well as triple A beef produced in Canada,” he said.