Cargill Working Closely with Beef Producers

M arch 5, 2004

HIGH RIVER, AB – Cargill Foods continues to work closely with feedlot operators and producers to further enhance the quality of Canada’s beef supply. As part of this quality commitment, since April 1, 2001, Cargill Foods has upheld its policy that all slaughter cattle must be finished under a ‘High E’ Beef Feeding Program in an effort to market vitamin E - enriched beef products with increased colour case life.

Increasingly, consumers are demanding quality and consistency in the appearance of their beef products including flavour, tenderness, juiciness, texture, uniform sized cuts, and bright cherry-red colour. According to the National Cattlemen’s Beef Association (NCBA), supplemental vitamin E, as part of a feed finishing program, has been found to provide healthy returns for feeders, packers and retailers by reducing the economic loss at the retail level from premature discolouration by roughly 25 per cent.

“We know colour is the primary driver behind consumers’ perceptions of beef products. A bright red cut of meat is often viewed by the marketplace as being of higher quality drawing customers’ attention over that of competitors products,” said Aaron Fehlauer, senior cattle buyer with Cargill Foods.

To help promote increased colour case life, vitamin E supplementation must take place in the feedlot. As part of Cargill Food’s vitamin E certification, feedlot operators agree to finish their feeder cattle according to a pre-determined plan ranging from 400 International Units of vitamin E per head for the final 150 days on feed, to 1250 International Units of vitamin E per head for the remaining 40 days on feed.

“Vitamin E is an essential nutrient that is proven to enhance the intensity and consistency of the beef cut’s ‘cherry-red bloom’ in the retail case. The added hours of saleable case colour often results in more meat being sold at full price and that works to benefit our client’s bottom line,” noted Fehlauer.

NCBA’s studies have also shown that the beef industry in North America loses hundreds of millions of dollars a year in potential income because retailers are forced to discount, rework, or discard prematurely discoloured beef products in the meat case. For more information about Cargill Foods’ feeding programs, please contact Aaron Fehlauer at (403) 601-3579.

Cargill Foods – High River, which opened in 1989, is a fully integrated beef processing facility, with slaughter, fabrication, rendering and hide operations all under one roof. The plant employs 2,000 individuals and has the capacity to process 4,200 head of cattle each day. Cargill Limited is one of the largest agricultural merchandisers and processors in the country. Headquartered in Winnipeg, Manitoba, the company employs 5,600 people and has business interests in meat, egg and oilseed processing, animal feed, salt, fertilizer manufacturing, chocolate, natural gas, as well as grain handling and merchandising. For more information, visit http://www.cargill.ca.

Robert Meijer
Director, Public Affairs
Cargill Limited
Telephone: (204) 947-6370
robert_meijer@cargill.com