32 BEEF processing nfrom page 31
subsidized. Charchuk said the plant could be built to federal standards and contract Canadian Food Inspection Agency (CFIA) inspectors if local ranchers are keen to supply interprovincial markets.
Training expanding
A shortage of workers plagues Canada’s meat processing sector, but demand for training is up. TRU’s Retail Meat
Processing Certificate is “growing by leaps and bounds” and the BC Association of Abattoirs will host its second abattoir training session in Courtenay in January. “We are not trying to shut
anyone out,” says Charchuk. “I think we can all work hand in hand.” Charchuk says a training
centre attached to a plant would support more in-depth training at the proposed Centre of Excellence. The plant could handle 20 animals a day and have a hanging capacity of 70 head. This is important because,
according to Charchuk, “no one has time to take students through their plant in the fall.” This was backed up by Ron Keely of Kam Lake-View Meats, west of Kamloops, who described his plant as “pushed to the max.” Many want to see training in BC include an
CIDC Check-off
Check-off
Beef at
apprenticeship program leading to master butcher certification as is found in Europe. There, a student learns “packing house” style skills right up to charcuterie. Participants noted that the profit in direct marketing is in value added – offering sausage and smoked meats along with specialty cuts. Sandy Vanderbyl, who
works with BC Beef Net, noted that the Centre of Excellence would be an ideal location for the Beef Net on-line ordering platform. She also outlined a number of research interests for the industry.
Strengths and weaknesses
The afternoon saw ranchers discuss the strengths and weaknesses of the Cariboo region as a location for direct marketing of grass fed beef, while students took those ideas into consideration for their business analysis assignment. Good quality natural grass, with rancher expertise in pasture management, is a key strength for grass-fed beef production in the Cariboo. It needs to be balanced with a shorter growing season that sees animals put on dry feed and, in some locations, lengthens the time needed to reach market weight. Relatively low land prices compared to other areas in BC are balanced against the distance to specialty markets in the Lower Mainland.
Producer Check-Off Supports Beef Industry Projects.
www.cattlefund.net | 1-877-688-2333
Work
Canada’s Verified Beef Production Plus Program
BCID Fund
COUNTRY LIFE IN BC • JANUARY 2018 Sustainable success
The Bill Freding Memorial first-year student award was a highlight of the graduation ceremony in November for the Thompson Rivers University Applied Sustainable Ranching program. This $5,000 award is given to a student entering the program’s second year who has shown innovation and resilience in the first year of studies. Darlene Freding, right, addressed the students and then presented the award to Sam Ballan of 111 Mile Ranch. Program director Gillian Watt, left, joined them during the presentation. ANGELA ABRAHAO PHOTO
Quality processing remains
a key component of a direct market operation. Taking the care that a specialty customer would demand, having the ability to provide a quality product, together with
packaging, labeling, customer relationships and marketing skills, as well as a product brand, are all requirements for direct marketing. You can always sell a commodity animal, ranchers
agree.
“But there are few other options from the auction in the fall,” Zirnhelt adds. “There is a lot of room in the industry to get into strategic partnerships.”
First grad for ranching program
by TOM WALKER WILLIAMS LAKE – The first
graduation ceremony for Thompson Rivers University’s Applied Sustainable Ranching program took place at TRU’s Williams Lake campus in November. Seven students enrolled in
the two-year program received certificates in the ceremony. The majority worked from their home or family ranch in the area, with
the exception of a Yukon student placed at a host ranch.
The graduation celebration
was a Cariboo-style party. Six area ranches supplied beef and partnered with a local chef to create a chili that was paired with a local craft beer. Honours for the best chili and beer pairing went to Horn Ranch, chef Gerardo Cibrian of El Caballo Restaurant and Retro Dog Blonde from Jackson’s Social
Club and Brewery, all of 100 Mile House.
The celebration raised $1,200 towards the TRU ranching speaker series and TRU GRT financial awards. The program’s second class just finished its first year. It has 12 students, including participants from Ghana, Mexico, Switzerland and Belgium.
Students complete four hours a day of on-line homework. Students also meet once a week in person or via webinar.
The meetings may be a
Simple. Practical. Trusted. DEVELOPED FOR PRODUCERS, BY PRODUCERS.
Let us help you show the good things you already do for on-farm food safety, biosecurity, environmental stewardship and animal care.
1-866-398-2848 ext 2 |
VBP@cattlemen.bc.ca www.cattlemen.bc.ca/vbp.htm
CIDC Check-off
BCBFA Check-off
Beef at
Work
BCID Fund
Feb 17, 2018 — 23rd Annual Pine Bue Ranch Horned Hereford Producon Sale, Kamloops
March 31, 2018—45th Annual Dawson Creek All Breeds Bull Sale
April 14, 2018 — 43nd Annual Vanderhoof All Breeds Bull Sale
April 19 & 20, 2018 81st Annual Williams Lake Bull Show & Sale
2028-57 BC A Se r t r
H
Jnc a p 20 9 66
aie Tp 5-69-46
BC A Pr sde t Jh e s 5-1 23
H ei n on Lwi ceay
class, seminar or field day. Students are also expected to contribute 15 to 20 hours a week to their home ranch in exchange for room and board.
Strong support The program enjoys strong
support from the ranching community. “We are able to teach both the business and hands-on practical aspects of the ranching industry,” says program director Gillian Watt. “Many of our classes feature a local rancher sharing their expertise.”
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52
