Make it Beef
Beef- the flesh of a cow, bull or ox, used as food
Veal- the flesh of a calf, used as food
Composition of meat- Meat is made up of four components-water (75%), fat (5%), protein (20%) and carbohydrates (trace amounts that add flavour and colour when heat is applied*).
Inspection- Beef is inspected to help ensure the safety of our food supply. Meat is inspected federally by Health Canada through the Canadian Food Inspection Agency (CFIA) and provincially by the Ontario Ministry of Agriculture, Food and rural Affairs (OMAFRA). 95% of all meat processing occurs in establishments regulated at the federal level. Beef inspected at the Federal level is permitted to be exported outside of Canada.
Provincially inspected beef can only be distributed and sold in Ontario.
Role of CFIA- Aside from inspecting meat ante mortem and post mortem, the CFIA is responsible for inspecting plant construction, enforcing hygiene standards, preventing foreign animal diseases from entering Canada and ensuring the humane handling of livestock-including minimum housing standards, care and feeding.
Slaughter Process- Livestock are inspected before slaughter for any illness or injuries. Inspectors must be present during the slaughter. Veterinarians inspect the livestock post mortem and separate any unfit cattle. Sample tests are taken to detect any chemical or veterinary drug residue. Ear tags are reattached to maintain the identity of the carcass.
BSE-Bovine Spongiform Encephalopathy (BSE), more commonly known as “mad cow disease”, is a rare but fatal brain disease. It is controlled by the enforced removal of Specified Risk Material(SRM), strict importing regulations, the cattle identification program and surveillance and testing of cattle. Federal law restricts any SRM from being used in animal feed, pet food and fertilizer. SRM include the brain, eyes, spinal cord, tonsils etc. This helps to eliminate contamination with BSE.
Why does meat turn brown?
The Maillard reaction is a culinary phenomenon that occurs when proteins in meat are heated to temperatures of 310°F or higher, causing them to turn brown.
Named for the French chemist Louis-Camille Maillard who discovered the process at the start of the 20th century, the Maillard reaction is similar to the process of carmelization, where carbohydrates like sugar turn brown when heated.