Taste and Terroir with Canada Beef

canada beef

I have been to many tasting events in my short but delicious food writing career. I’ve sampled wines, oils, tequilas, cheeses; I’m even a judge for the Canadian division of the International chocolate awards. As someone who live’s to eat and not just to sustain my life I’ve been fortunate to fine tune my palate; offering it the best the culinary delights to savour. I’ve spoiled it on more than one occasion.  

canada beef

When I was invited to Canada Beef’s Taste and Terroir event I wasn’t quite sure what I was expecting. I knew since it was in Niagara-on-the-Lake, there was almost a guarantee amazing fine wine would be involved. Housed in the Culinary Food and Wine Institute and curated by Canada’s great Chef Michael Olsen and Chef Marty Carpenter of Canada Beef, outstanding food was also a sure thing. Yet what was all this talk about beef and terroir? 

canada beef

I can talk about the outstanding food and wine I drank and the hospitality and gorgeous backdrop to set any food lover’s heart a flame but it’s over and done. The plates have been cleared. What’s left however is better enlightenment to what our local farmers do and a greater appreciation of their craft and ultimately the final product that we serve with love to the people that mean the most in our worlds.

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Terroir may be familiar to wine aficionados and horticulture experts. Where things grow, the soil conditions, the weather, the environment in which growers nurture their crops in all play a part in the taste, scent and the feel of a great sip of wine. Given that logic it is safe to assume all the same conditions should also play a huge part in our beef industry.

canada beef

Canada has been in cattle and ranching industry an incredibly long time and it’s with good reason we have some of the best beef in the world. Over 300 years of history has given farmers plenty of time to experiment, test and get things right by discovering the effects of changing terroir on our four legged friends. And as with wine these important factors also affects how our beef tastes. While there is no right or wrong in each individual’s preference every cut of meat can taste, feel and cook differently. One person’s tenderloin is another’s blade steak. It’s how the cow is raised and feed; it’s personal terroir, that we are tasting in each bite.

canada beef

With a pride as strong as that from Canada Beef you know that they have the resources to help you discover and learn more about what you are eating, how you are eating it and why it tastes so good. Education on what you put in your mouth goes a long way in helping understand importance of our farmers and growers. Check out their site for recipes, a guide on cuts, as well as stories from the people who make our meals better.

*I was invited to this event as a guest of Canada Beef. All opinions are my own and authentic. Photography provided by Merkato Communications.

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