Young people looking to advance their careers in the Canadian beef industry through unique mentorship, networking and travel opportunities can now apply for the Cattlemen’s Young Leaders (CYL) Mentorship Program. The Canadian Cattlemen’s Association’s CYL Program is a national initiative designed to equip young people ages 18-35 with the skills they need to further the success of the Canadian beef industry.

Save the date for the Canadian Roundtable for Sustainable Beef’s Semi-Annual Meeting. Typically, we gather together for committee and Council meetings and for great discussion and fellowship to help advance our sustainability work in Canada.

The Canadian Beef Advisors have undertaken an initiative to align messaging around regenerative beef production and are encouraging industry stakeholders to get involved in the conversation and provide their feedback.

For those closely following Canada-Europe beef trade under the Comprehensive and Economic Trade Agreement (CETA), you will know that our Canadian beef exports have been growing steadily, but well below expectations of the potential. It is welcomed news that efforts undertaken by the Canadian Cattlemen’s Association (CCA) and Canada Beef have recently resulted in the introduction of Canadian beef at Costco in Madrid, Spain.

Throughout the past year, the BCRC published two or three times a week on our blog. Most articles offer science-based perspectives on issues impacting Canada’s beef value supply chain, from cow-calf production and feedlot through to retail. Some of the articles feature new research, while others focus on beef production tips and practical insights.

Join Michael Hoffort, FCC President and CEO and Dominic Barton, Canada’s Ambassador to China, for a virtual fireside chat where they will discuss opportunities for Canadian agriculture and food and how Canada can live into its potential as a global food supplier.

AgPal helps farmers and agri-businesses find relevant resources by gathering agricultural information and presenting it all in one place. Search and navigation tools make it quick and easy to find exactly what you are looking for.

, got hit hard by COVID. Bob Lowe, President of the Canadian Cattlemen's Association reflects on the impact. "When we look back at this

Algonquin College chef Russell Weir’s pot roast is the perfect fare to soothe cold weather days. Learn more about the chef and other college, university chefs in the Cooking by Degrees series in The Toronto Star http://bit.ly/3ptWZZ1 presented by Canadian Roundtable for Sustainable Beef, Canada Beef , Canadian Cattlemen's Association

Warm up with a campfire-inspired version of a Wagyu Katsu Sando sandwich from @UBC chef Johnny Bridge. This recipe and more are featured in @TorontoStar Cooking By Degrees series features college, university chefs and the role of farmers in our food supply http://bit.ly/34Q4qlu

COVID-19 disruptions seem to be working through the system. Heading into 2021, it is a prudent time to consider marketing plans for cattle

increased costs of setting aside and feeding market-ready cattle. The Canada-Ontario COVID-19 Beef Emergency Feed Maintenance Initiative is