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BCCA Events Calendar

Thursday November 2 2017
700 Victoria Street
Saturday November 4 2017
Monday November 6 2017
692 7th Avenue
Wednesday November 15 2017
Clinton Legion
Saturday November 18 2017
Civic Centre, 808 Canada Games Way
TRU - Williams Lake Gym
Monday November 27 2017
Dawson Creek
Tuesday November 28 2017
9830 100 Ave, Fort St John, BC

Cattle Loss Survey (2017)


Beef in BC Magazine


Canadian Beef Industry Stats (2017)

 

BC Cattlemen's Association
Activities (2016-17)


Canadian Beef Cattle
Code of Practice (2013)



BC Climate Action Initiative

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Contact Us

#4-10145 Dallas Drive
Kamloops, BC V2C 6T4
Phone 250.573.3611
Fax 250.573.5155
Toll Free in BC 1.877.688.2333

Email  info@cattlemen.bc.ca

For immediate release

NEWS RELEASE

Seventh Annual BC Beef Day Celebration

May 18, 2016 (Victoria, B.C.)  – Ranchers from across British Columbia are again gathering on the lawns of the legislature in Victoria, B.C. today for a special BBQ with government and the public.  The seventh annual BC Beef Day is a celebration of all the people that bring great tasting, wholesome and safe beef to the plates of British Columbians. It is also a day for the BC Cattlemen’s Association (BCCA) to engage with the government on ways to ensure a strong, sustainable future for the BC beef industry.

 “We look forward to this day every year,” says BCCA President and Dawson Creek rancher, Lary Fossum, while acknowledging the tremendous opportunity to share a meal and celebrate both the long history and the future of the cattle industry. “Today is a unique opportunity to share good food and good conversation with government, consumers and all the people that put beef on the tables of British Columbians. For 150 years, BC ranchers have taken pride in raising high quality beef.  We follow the highest standards of care and treatment for our cattle and always keep the consumer in mind.”

 Raising beef cattle in BC allows ranchers to produce a high quality protein primarily on land that is unsuitable for other food production. “We have always done so with the environment in mind.  Now with the need to adapt to a changing climate, it has never been more important to agriculture and the beef industry that we protect and enhance our most basic resources required to raise cattle in BC – grass and water,” says Kevin Boon, BCCA General Manager. “These resources need to be managed to allow for sustainability in both environment and supplies.”

 BCCA hopes that everyone will enjoy a delicious beef meal today with your families and join us in celebrating the beef industry.

  

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About BCCA

The BC Cattlemen’s Association has been representing the interests of beef cattle ranchers in British Columbia since 1929. With almost 1,200 rancher members, the Association is pleased to work on issues of importance to cattle producers. The BC beef industry annually contributes $606 million (direct and indirect) to the provincial economy. For more information and statistics about BC ranching, visit www.cattlemen.bc.ca

 

Contact

BCCA representatives Kevin Boon (General Manager) and Lary Fossum (President) can be reached for interviews while at the BC Beef Day celebrations, please call the BCCA cell 250-320-3611.

 


 

RECIPE

Grilled Beef Steak Sandwich with Melted Onions

Grilled Beef Steak Sandwich.jpg

Courtesy of Canada Beef Inc.

This delicious lean beef sandwich recipe is an excellent source of zinc and iron. Serve the Grilled Beef Steak Sandwich with Melted Onions open faced if desired.

 

3 tbsp (45 mL)            

olive oil
2 rbsp (30 mL red wine vinegar
4 cloves garlic, minced
1/2 tsp (2 mL) red wine vinegar
1 lb (500 g) steak / medallions     Beef Inside Round of Sirloin Tip for marinating
1 sweet onion (ex. Vidalia), sliced
1 whole wheat baguette, quartered & halved lengthwise
1/2 bunch

arugula, trimmed

   
  1. Combine 2 tbsp (30 mL) oil, vinegar, garlic, salt and hot pepper flakes in sealable freezer bag. Set aside 2 tbsp (30 mL) of marinade. Using fork, pierce meat all over; add to marinade in bag. Refrigerate for 8 to 12 hours.
  2. Remove steak from bag and pat dry with paper towel. Discard used marinade. Grill steak over medium-high heat, about 6 to 8 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Let steak rest on carving board for 10 minutes.
  3. Meanwhile, pan-fry onion in remaining oil over medium heat in non-stick skillet for 10 minutes or until softened and golden. Toss with reserved marinade.
  4. Slice steak thinly on the diagonal. Drape slices of steak on each baguette bottom piece. Top each with warm onions and arugula.