If you’re a fan of juicy, flavourful steaks, chances are you’ve heard of The Keg.
This popular steakhouse chain has been serving up mouth-watering cuts of beef for decades, and has become a go-to destination for meat lovers across North America.
But have you ever wondered where The Keg gets their beef from?
In this article, we’ll take a closer look at the sources of The Keg’s beef, and explore the company’s commitment to supporting Canadian farms and the beef industry.
So grab a seat and get ready to sink your teeth into some meaty facts!
Where Does The Keg Get Their Beef?
The Keg is known for using only fresh beef, which means they can’t hedge themselves as much as other chains that use frozen red meat. This commitment to quality and freshness is reflected in the sources of their beef.
The Keg sources its beef from Canadian and Alberta farms, as a responsible and important part of its business. As much beef as possible is produced in our province and country, and The Keg supports the regulations established by the Canadian Food Inspection Agency, Health Canada, and the Canadian beef industry.
The company takes ample care in selecting the best cuts of beef for their menu. They break down the sirloin muscle into different segments to maximize the eating experience of every steak. The Keg sirloin is served in a variety of sizes – 6, 8 and 12 oz., as well as their thickest steak, the 12 oz. Baseball Sirloin – so thick it can only be cooked to medium rare!
The Keg’s Commitment To Sourcing Local Beef
The Keg also has a strong commitment to sourcing local beef. While they do source some beef from other regions, the majority of their beef comes from Canadian and Alberta farms. This commitment to local sourcing not only supports the local economy but also ensures that the beef is fresh and of high quality.
The company takes pride in knowing where their beef comes from and how it was raised. They work closely with their suppliers to ensure that the animals are treated humanely and that sustainable farming practices are used. The Keg also supports regulations established by various Canadian agencies to ensure that the beef they serve is safe and healthy for their customers.
In addition to sourcing local beef, The Keg also takes care in selecting the best cuts of beef for their menu. They break down the sirloin muscle into different segments to maximize the eating experience of every steak. The Keg sirloin is served in a variety of sizes – 6, 8 and 12 oz., as well as their thickest steak, the 12 oz. Baseball Sirloin – so thick it can only be cooked to medium rare!
Canadian Beef Standards And Regulations
The Canadian beef grading program is an essential aspect of the Canadian meat inspection program that ensures the quality and safety of beef products. The grading system divides the population of cattle carcasses into uniform groups to facilitate marketing, and it provides an effective means of describing product that is easily understood by both buyers and sellers. The Canadian Beef Grading Agency provides beef grading services in abattoirs that receive either federal or provincial government meat inspection services. The standards and regulations for grading are enforced by the Government of Canada through the Canadian Food Inspection Agency.
The grading system is voluntary, but approximately 89% of the 3.1 million Federally-inspected beef carcasses processed in Canada were graded in 2009. The grading system enables buyers to be assured of specific quality and yield information for the particular carcasses to which a grade has been applied. Other than the market segmentation function, grading is also performed for payment purposes to cattle producers.
In Ontario, Regulation 31/05 (Meat) under the Food Safety and Quality Act, 2001 is administered by the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA). Its purpose is to ensure that meat processed for consumption in Ontario meets food safety requirements. The regulation sets out requirements to ensure that animals are fit for slaughter, handled humanely and processed under sanitary conditions. All species of mammals and birds, raised in captivity and whose meat is intended for human consumption, are included in the regulation.
Under the regulation, all meat destined for sale or distribution must originate from livestock or poultry slaughtered in a provincially licensed meat plant, federally licensed establishment, or imported from a federally recognized source. In Ontario, no person can operate a meat plant without a licence. To sell, transport, deliver or distribute meat, the food animal must be inspected prior to slaughter (ante mortem) and given approval for slaughter in accordance with the Meat Regulation, while the carcass must be inspected following slaughter (post mortem) and approved for use as food in accordance with the Meat Regulation or the regulations under the Safe Food for Canadians Act (Canada). The food animal must be slaughtered in a plant operated by a provincially licensed operator or a federally licensed establishment. The meat must be stamped, labelled or tagged with an inspection legend.
The Keg’s Partnership With Canadian Beef Farmers
The Keg has a strong partnership with Canadian beef farmers to ensure the highest quality of beef for their menu. The company works closely with farmers to source their beef from Canadian and Alberta farms, supporting the local economy and ensuring that the beef is fresh and of the highest quality.
The Keg’s partnership with Canadian beef farmers is not only about sourcing high-quality beef, but also about promoting sustainable and responsible farming practices. The company is committed to working with farmers who follow the regulations established by the Canadian Food Inspection Agency, Health Canada, and the Canadian beef industry.
The Keg’s commitment to sustainability is reflected in their partnership with the Canadian Roundtable for Sustainable Beef (CSRB), which promotes environmental, social, and economic sustainability in Canadian beef. The Keg sources at least 30% of its beef from farms and ranches certified to the standards set by the CSRB, demonstrating their commitment to responsible sourcing practices.
In addition, The Keg takes ample care in selecting the best cuts of beef for their menu. They work closely with farmers to break down the sirloin muscle into different segments to maximize the eating experience of every steak. The Keg sirloin is served in a variety of sizes – 6, 8 and 12 oz., as well as their thickest steak, the 12 oz. Baseball Sirloin – so thick it can only be cooked to medium rare!
The Importance Of Supporting Local Farms In The Beef Industry
Buying beef from local farms is not only beneficial for consumers but also for local communities and the entire beef industry. When consumers buy beef from local producers, they are supporting local ranchers and keeping the product in the state. This direct connection between the consumer and the producer eliminates the need for middlemen, which means that more money goes to the ranchers who work hard to produce high-quality beef.
The COVID-19 pandemic has shown that direct marketing of meat can be an effective way for ranchers to connect with local consumers and provide home-grown beef. This not only helps consumers know where their food comes from but also supports local ranchers and cuts out large corporations that often take a significant cut of the profits.
Moreover, supporting local farms in the beef industry is crucial for small-scale meat processors serving local markets. Limited access to slaughter and processing facilities, especially those with Federal or State inspection, continues to be challenging for farmers seeking to satisfy consumer demand for local meat and poultry products. Thus, farmers have a clear motivation to commit to their processors, while small meat processors have an incentive to serve the potentially valuable market of local meats as consumer demand grows.
How The Keg Ensures Quality And Sustainability In Their Beef Supply Chain.
The Keg is committed to ensuring the quality and sustainability of their beef supply chain. They work closely with Canadian and Alberta farms that follow regulations set by the Canadian Food Inspection Agency, Health Canada, and the Canadian beef industry. The company takes great care in selecting the best cuts of beef for their menu, breaking down the sirloin muscle into different segments to maximize the eating experience of every steak.
The Keg also prioritizes sustainability in their beef supply chain. They recognize that sustainability is more than just environmental considerations and encompasses social and economic impacts as well. The company works with suppliers who implement numerous proven sustainability practices throughout each and every step of the “pasture-to-plate” process.
To ensure the sustainability of their beef supply chain, The Keg partners with suppliers who prioritize water control, nutrient control, manure management, and cover crops. They also source their beef as much as possible from Canadian and Alberta farms to support local businesses and reduce transportation emissions.
