A.J.'s trading Post A little local restaurant, gift shop, caterer, bakery and deli. A.J.'s believes in supporting local producers and carries lots of local fresh produce and jams/jellies, honey, and crafts. It was the first place to help us market our beef and the caterer that we used for our wedding.
George's Market This neighbourhood store on the corner of River and Balsam Street has been serving Thunder Bay for more than 45 years. Established in 1961 by George and Dolores Thompson, and is now run by their son Danny and his wife Charmaine. We frequent their store often and appreciate the fresh produce, local products, friendly service and family atmosphere.
Celebrations By George Celebrations is a local source for the finest in gift baskets, flowers, giftware, deserts and catering. Celebrations is an offshoot of George's Market. Celebrations was established in 2005 to meet George's customers' demand for unique all-occasion gift baskets and other gift options.
Slate River Veterinary Services
Our Veterinary practice. We started it in 2001 as a strictly large animal practice. In 2005, we added small animals to our services.
The Outpost at Lakehead University
A full service kitchen at the Student Center that features Dr. Dan's Divine Bovine.
Slow Food Superior Producers of Local Food from the Thunder Bay Area. They encourage consumers to buy locally and ask information about the foods they are eating.
Gammondale Farm
Family friends who own a farm in the scenic Slate River Valley. They specialize in sleigh rides, festivals, farm tours, and Pumpkinfest.
Thunder Bay Country Market
Our local market which hosts a variety of local foods from bakery items, fresh bread, local gouda, pastas, jams and jellies, chocolate, Thunder Bay ground flour, pork, lamb, beef and seasonal vegetables.
Belluz Farms
Local fruit and vegetable farm specializing in farm tours, strawberries, raspberries, salad veggies, bedding plants and fall pumpkins and decor.
Thunder Oak Cheese Farm
A neighbouring farm who makes quality gouda straight from milk right on their farm. They are the only farm in Ontario to produce Gouda. It is a family favorite of ours... it truly is "GOUDA"!
Thunder Bay Federation of Agriculture
Promotes local agriculture to both rural and urban citizens in the Thunder Bay area.
Ontario Federation of Agriculture
The Ontario Federation of Agriculture (OFA) is a farm-led organization which works to represent the interests of farmers to our government.
Canadian Beef
This site is dedicated to working with beef producers to help them market beef and exceed client expectations.
Canadian Beef Info:
Everything you would ever need to know about beef! Consumer information includes: Cuts, Beef 101, Recipes, Nutrition, Health, and Cooking Lessons.
Ontario Cattlemen's Association
Promotes Ontario beef production.
Canadian Cattlemen's Association
Promotes Canadian beef production.
Canadian Food Inspection Agency
Dedicated to safeguarding food, animals and plants, which enhances the health and well-being of Canada's people, environment and economy.
Agriculture and Agri-Food Canada
A government site to assist with questions for all things affecting Canada's agriculture and food production and consumption.
Epicure Selections
Spices we use a lot in our food! (Kelly is a consultant)
Foodland OntarioOur Provincial webpage promoting local fruits and vegetables.
You can find information regarding when products are in season. There is also a comprehensive list of recipes, including beef, chicken and pork.
The Canadian Simmental AssociationTheir main objective is to encourage, develop and regulate the breeding of Simmental cattle in Canada.
Stanton's Chocolate CowLocal area chocolate makers. Experience the yummy taste of country made chocolate.
Hymer's Homestead Locally produced baked goods such as bagels, biscotti, cheesecakes pies and donuts.
Blue Snow Imaging A local small business specializing in quality website and logo design and photography. They provide great quality customer service and content with creative flair and exquisite detail.

Frequently Asked Questions:
1. Is Canadian Beef really nutritious?
2. What Cuts specifically come from a side of beef and where are they located?
3. What are the characteristics of a good beef?
4. Why is beef aged and how is the process done?
5. How can you ensure safety when cooking with beef?
6. How do you know when beef is done?

1. Is Canadian Beef really nutritious?
Canadian beef is a nutrient-rich food choice that provides consumers with 14 essential nutrients, including high quality protein, iron, zinc, and vitamin B12.
Beef has all 20 amino acids needed to make a complete protein. Protein does many things to keep the body strong and healthy. It makes hormones, and builds and repairs muscles.
Iron is an essential nutrient for all individuals throughout the life cycle. Iron builds red blood cells, helps cells work in the body, carries oxygen from the lungs to every cell in the body and helps the brain work at its best. Heme iron found in beef is much better absorbed than the non-heme iron found in plants foods and eggs. Beef is a good source of iron. Including beef in the diet helps individuals meet the higher iron recommendations set by the Institute of Medicine.
Zinc supports the body's immune system, growth and development and influences the activity of many hormones. Beef is an excellent source of zinc. Including zinc-rich foods such as lean beef, is critical in achieving a balanced and nutritious eating pattern.
Vitamin B12
This vitamin is essential for the normal functioning of the brain and central nervous system. The only reliable source of this vitamin is foods of animal origin. Beef is an excellent source of vitamin B12.

2. What Cuts specifically come from a side of beef and where are they located?
Please refer to the following link for specific cuts:

3. What are the characteristics of a good beef?
Youthful animals-scientific research has shown that younger animals produce a more tender beef. Animals should be 30 months or younger when they are processed. Meat colour must be bright red, the muscles firm and the meat fine grained. There should be white and firm fat. Although people think "fat" is bad, fat texture influences the cooking results and flavour.

4. Why is beef aged and how is the process done?
Aging allows naturally occurring enzymes within the meat to slowly break down some of the connective tissues that contributes to toughness. Aging beef has been proven to significantly increase tenderness. Aging times vary from 3-21 days from the date of production, depending on the product's specifications. After 28 days the majority of the natural enzyme action is complete.
There are only 2 ways to age beef and both have the same effect on tenderness:
WET AGING - the aging of beef in vacuum packaging at 0 to 2ºC.
DRY AGING - The aging of beef in a controlled environment of humidity and temperature of 0 to 2 ºC.
Dr. Dan's Divine Bovine is all dry aged at the local abattoir.

5. How can you ensure safety when cooking with beef?
Always cook or freeze beef on the day you buy it. Never thaw beef at room temperature. Thaw in the fridge, allowing 12 to 15 hours per lb. To avoid contamination, raw beef should be stored at the bottom of the refrigerator. Make sure to wash your hands before and after handling raw or cooked meat. Use separate utensil and cooking dishes for raw and cooked meats. Never cook burgers or hamburger meat to rare - always cook to 71ºC.

6. How do you know when beef is done?
The most accurate way to determine when beef is done is to use a meat thermometer that stays in the beef during the whole cooking process or an instant read thermometer. Make sure the thermometer is in the thickest part and is not touching bone.

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