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|CANADIAN BEEF GRADING AGENCY
The privatization of grading resulted in the establishment of contracts to deliver grading service as opposed to employees of the Agency. As you can see from Fred's testimonial he takes beef production to heart and in addition to delivering the regional standards for Alberta and the grading service to X-L Beef in Calgary and Cargill at High River, he gets involved in beef production from the ground floor.
Focusing on the goals and objectives of the Agency for consistent and efficient delivery of grades, Fred takes this matter very seriously. He audits the application of the grade at all plants in Alberta but focuses on the three major plants including X-L Beef, Cargill, and IBP on a very regular basis. If concerns arise Fred is quick to get on the phone or into his vehicle to start the process to determine the source and cause of the concern.
Communication is what constitutes each grade is very important to the understanding of the Canadian Beef Grading System. Fred is always more than willing to educate the consumer, the producer, the packer or the retailer based on his experience and knowledge.
|"My roots are in a mixed farm in Pierson Manitoba.
I now live with my family in High River Alberta."
"I accredit my success to being raised in a small farming community and being a 4-H memeber in the community for ten years. I judge cattle shows all over and think back many times to when I was one of those out there being judged. My weakness is having to put someone in last place."
"I returned recently from the Vancouver Exhibition. What an honour it was to judge a show of that magnitude."
"This year I have talked to numerous groups of cattle producers about grading and what kind of cattle we need to be breeding for the future. Seeing slaughter cattle on a regular basis I recognize that cattle with too large a frame score and single "A" marbling are the biggest detriment the beef industry has to overcome."
"I wrote the carcass competition for the Calgary Stampede. The competition is based on what the consumer, retail and restaurant trade demands. We can no longer raise what we like to raise or what our forefathers produced."
"The future is ours to choose. The genetics are out there folks, to produce what is demanded. Find out which bloodlines fit your operation and meet that demand!"
Feel free to call (403) 652-0399
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