FOOD INVESTIGATION REPORT

Hero Certified Burgers Hero Burger Angus Beef

Abstract
A report following the production of the Angus beef used in the Hero Certified Burgers Hero Burger from farm-to-table.

Contents
Introduction ............................................................................................................................................... 2 Production: From Field to Abattoir ........................................................................................................... 2 Processing and Distribution: From Abattoir to Processing of Beef .......................................................... 5 Retailing and Consumption: From Kitchen to Table ................................................................................ 8 Conclusion ................................................................................................................................................ 9 Bibliography ........................................................................................................................................... 11

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Introduction
Cattle has been used throughout the history of humanity and has been domesticated over time to provide meat, milk, draft power and even serves as an object of ritual (Gade, 2000). The consumption of beef from cattle makes up a substantial portion of modern society and is considered a staple food in most western societies. The global demand for beef has increased over time, and production has followed this demand with approximately 56,988 metric tonnes produced in 2011, with future predictions indicating an increase through 2012 (USDA, 2012). This food investigation report will investigate the Heritage Angus beef used in the Hero Certified Burgers Hero Burger, and will follow the food item from farm-to-table. Since Heritage Angus beef is raised differently to conventional beef production, comparisons will be made between the two.

Production: From Field to Abattoir

The Heritage Angus cattle is raised locally in Canada by small ranch families located in Alberta and British Columbia. The practices employed by them follow the Heritage Angus Belief where the cattle is free to range, free of hormones or antibiotics, and free of animal feed byproducts. In Ontario, the beef is considered organic due to the nature they are raised (Hamilton, 2009). Sustainable environmental practices are also taken into consideration such as using native and tame pastures on land that is unsuitable for the growth of crops, and using appropriate land management practices by using deferred and rotational grazing methods to preserve the land (Heritage Angus Beef, 2012). This is a stark comparison to conventional cattle farming methods where the cattle is kept in feedlots or alternatively known as concentrated animal feeding operations (CAFOs). In CAFOs, the cattle is kept in confined pens which are notoriously known

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for their poor hygiene, use of growth hormones, antibiotics, and in some cases use animal feed by-products. Although the practices employed by the small ranching families are sustainable to the land, recent studies have shown that grass-fed cattle emit 50 percent more GHG emissions due to the long periods of grazing needed to fatten up the cattle which releases manure over a longer period of time compared to CAFOs (Raloff, 2009). Water which is a valuable finites resource is especially important in the production of beef from producing feed and clean drinking water for cattle. The production of beef is the second largest consumer of water with production of sheep being the leader (Mekkonen, et al., 2010). No approximate figures were found concerning the use of water by the local Heritage Angus farmers, but a global average was found concerning the use of water in all beef production sectors (see fig. 1).

Global Average Water Use for Beef Production (m3/ton) Data Source: Mekkonen, et al., 2012
25000

Water Footpint (m3/ton)

20000 15000 10000 5000 0 Blue Water Green Water Grey Water

Grazing 465 21121 243

Mixed 508 14803 401

Industrial 623 8849 712

Weighted Average 550 14414 451

Animal Production Systems

Figure 1

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As we can see from the figure 1, the consumption of water by grass-fed beef is substantially large especially with green water. Green water is categorized as water stored in soil or plants and is naturally occurring, hence we should look at blue and grey water to get a better idea of water consumption as they are commercialised. Grass-fed cattle require approximately 708 m3/ton of grey and blue water combined which is quite a substantial amount, but conventional cattle production trumps that amount by almost two-folds by consuming 1335 m3/ton of water. Risks of diseases contracted by cattle can affect humans such as the E. coli infection which is prevalent in both free range and CAFO cattle, although scientific studies have concluded that cattle that are fed grass or hay have a lower concentration of the E. coli bacteria compared to those that are fed raw corn (Russell, et al., 2000), which is typically used as feed in CAFOs due to their relatively cheap cost. The final step the Heritage Angus cattle go through is in a feedlot where they are short fed a strict diet of hay, alfafa, barley silage and barley (Hero Certified Burgers, 2012a) to fatten before being process. Although the cattle are put in a feedlot, the issues usually associated with CAFOs are significantly lessened as they are kept in feedlots for a period of three months or less. After being kept in the feedlots, the cattle are taken to an abattoir. Moving the cattle from the ranches to the abattoir requires the use of large trucks to transport and the loading subjects them to pre-slaughter stress and rough handling (Gregory, 2008). In Canada there are strict guidelines set by the Canadian Food Inspection Agency that protects compromised animals from being transported, although there are exception made that require special permissions and set guidelines to ensure welfare of the animals through transportation (CFIA, 2012)

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Processing and Distribution: From Abattoir to Processing of Beef

The cattle are transported to Canadian Premium Meats Abattoir located in Lacombe Alberta where they are unloaded and prepped to be slaughtered, and once slaughtered are transported to Centennial Foodservices in Calgary Alberta who processes and distributes the finished raw product. The figure below shows the processing and distribution process (see fig. 2).

Transportation

Canadian Premium Meats Abbatoir

Trasportation

Centennial Foodservices

Distribution

Figure 2

The slaughter process used by Canadian Premium Meats Abattoir uses a federally and EU approved custom slaughter process, of beef, bison, elk, and venison (Canadian Premium Meats, 2012). There are no clear indication as to what method Canadian Premium Meats uses for slaughter, but it is most likely a common method which is used at slaughterhouses such as stunning and bleeding. A study conducted by Dr Frank Allewledt (2007) has identified slaughter methods and the issues associated with them. These methods and issues will be highlighted in the table below. Slaughter Methods Process A sharp steel bolt is projected into the skull of the cattle to initiate trauma to the cortex. Bleeding is initiated to kill the cattle. Non-penetrating Captive Bolt Instead of a sharp steel bolt, a blunt steel head in the shape of a It has a failure rate of 20% to 30% and multiple stuns may Issues It has a failure rate of 4% to 6.6%, and a second stun may need to take place.

Penetrating Captive Bolt Stunning

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Stunning

mushroom is used to initiate trauma to the cortex. Bleeding is initiated to kill the cattle. An electric current is passed through the head of the cattle in order to put it in a state of unconsciousness.

need to take place.

The cattle is unconscious for a short period of time, and may enter a state of convulsion which harms the worker performing the bleeding technique.

Electronarcosis Bleeding is initiated to kill the cattle.

Uses the same technique as Electronarcosis, but also employs a Electrocution method with induces cardiac arrest. Bleeding is initiated to kill the cattle.

Has a failure rate of 11% to 31% which may cause the cattle to gain consciousness and endanger workers.

These methods prescribed for the slaughter of cattle may seem disturbing and inhuman, but it is the reality as to how slaughterhouses work. The main issue that arises with some of these slaughter methods is the failure rate which puts the animals welfare at risk and cause tremendous pain and suffering. Some slaughter methods do not stun the cattle before killing it for religious reasons, especially in the case of Islamic laws and halal meat. The standards for halal slaughter in Canada under the Meat Inspection Act (2011) require that food animal be rendered unconscious in a manner that ensures that it does not regain consciousness before death, which does not guarantee that the cattle will be unconscious during the duration of the bleeding process without pain and suffering. The working conditions of slaughterhouses are dangerous and
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involves working with sharp objects such as knives and machinery which can cause harm to workers and may put their lives at risk. Another prevalent issue with slaughterhouses is the psychological stresses workers endure by killing for a living. It is reported that communities with slaughterhouses have higher crime rates, child abuse, and illegal substance abuse (Fitzgerald, 2010) After the slaughter, the cut meat is taken 179km down south to Calgary Alberta to Centennial Foodservices where it is prepared into the final raw product which is the Angus Beef Patty. There are risks associated with raw meat as microbial contamination which can occur during the production process from slaughtering, cutting, and preparing of the beef. These issues typically arise due to failure in refrigeration, abnormally high acidity levels of beef, unsanitary tools or worktables, and temperature of the processing plants (OMAFRA, 2006). Cross contamination may also occur as Centennial Foodservices also supplies other products such as pork, poultry, lamb, game meats, venison, veal, and bison which can contaminate the beef with other deadly forms of bacteria. After being process, the beef patties are packaged and clearly labelled to enable the tracking of the product (see pg. 8, fig. 3). The finished product is then shipped to Toronto Ontario which is approximately 3000km away.

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Throughout the production process, a lot of transportation is used over very long distances which requires the use of fossil fuels that create greenhouse gasses that are harmful to the environment. There are also risks present in transportation such as failure in refrigeration and broken packaging which may spoil the meat and cause microbial growth to happen. Once in Toronto, the beef patties are transported to the 37 Hero Certified Burgers locations currently present in the GTA.

Figure 3 (Source: Hero Burger, 2012b)

Retailing and Consumption: From Kitchen to Table

The Certified Hero Burgers Hero Burger is available at all 37 locations across the GTA, and is sold to the general public. Information concerning the cooking of the Angus patties was not obtainable from Hero Certified Burgers, but on a personal visit to a location and ordering the Hero Burger, the process of cooking in the kitchen could be seen through the big window. The
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patties are raw and cooked on a flame grill, which takes about 10-15 minutes. The packaging employed by Certified Hero Burgers is environmentally friendly and produced by GreenDustries which uses 100% post-industrial and post-industrial paper which uses 35% to 70% less paper than traditional forms of fast food packaging (Hero Certified Burgers, 2012c). Issues that can arise are due to inadequate cooking times which can result in undercooked beef and may cause human health effects known as Hamburger Disease. This disease is caused by E. coli 0157:H7 which is usually associated with ground beef and poor sanitation (Health Canada, 2004). Since the beef patties are composed of ground beef, this may cause serious health effects to the unsuspecting customer if not cooked right. Workplace safety is also a main concern, as the flame grill required to cook the beef patties can injure the workers and cause serious burns. Although in the case of a serious injury, Employment Insurance (EI) benefits which are mandatory in Ontario will provide temporary income.

Conclusion
Hero Certified Burgers believes in transparency of its product and provides information regarding how their products are made and all the information can be found on their website. Although the information does not go into technical details it highlights the practices and their moral values that they want to associate with their brand image. The cattle industry is highly complex and involves a chain of processes in order to get the final product as seen by this report. Each country has different standards, and the production of beef varies depending on the industry. The biggest problem with cattle production is the intensive amounts of resources needed whether it is grass-fed or raised on CAFOs.

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Bibliography
Canadian Meat Inspection Act (2011). Canada Gazette Part II (SOR/93-160, s. 9; SOR/99-369, s. 4.). Justice Canada. Web. 20 Nov. 2012 < http://bit.ly/TdMTJo> Canadian Premium Meat. "About Canadian Premium Meats." Cpmeats.com. n.d. Web. 19 Nov. 2012. <http://www.cpmeats.com/about/>. CFIA. "Livestock Transportation Requirements in Canada." Canadian Food Inspection Agency. Government of Canada, n.d. Web. 19 Nov. 2012. <http://bit.ly/TcRgDH>. European Union. European Commission Directorate General for Health and Consumer Protection. Food Chain Evaluation Consortium (FCEC). Study on the Stunning/killing Practices in Slaughterhouses and Their Economic, Social and Environmental Consequences. By Dr. Frank Alleweldt, Dr. Senda Kara, Kristen Schubert, Dr. Reinhard Fries, Robin Gropietsch, Conrad Caspari, Dr. Dylan Bradley, Dr. Remi Gauthier, Laurence Van Nieuwnhuyse, and Anastasio Sofias. Brussels: European Commission, 2007. PDF. 20 Nov. 2012. < http://bit.ly/T0p6Jr> Fitzgerald, Amy J. "A Social History of the Slaughterhouse: From Inception to Contemporary Implications." Human Ecology Review 17.1 (2010): 58-69. Humanecologyreview.org. Society for Humane Ecology. Web. 20 Nov. 2012. <http://bit.ly/T1qGL5>. Gade, Daniel W. "Cattle." The Cambridge World History of Food. Eds. Kenneth F. Kiple and Kriemhild Cone Ornelas. Cambridge University Press, 2000. Cambridge Histories Online. Cambridge University Press. 18 November 2012 DOI:10.1017/CHOL9780521402149.050 Gregory, N. G. "Animal Welfare at Markets and during Transport and Slaughter." Meat Science 80.1 (2008): 2-11. ScienceDirect. Web. 19 Nov. 2012. <http://bit.ly/RPORxp>. Hamilton, T. "Organic Beef Production in Ontario." Organic Beef Production in Ontario. Ontario Ministry of Agriculture, Food and Rural Affairs, Nov. 2009. Web. 18 Nov. 2012. <http://bit.ly/WfNho5>. Health Canada. "How to Avoid Illness from Hamburgers." Healthy Living. Government of Canada, Aug. 2004. Web. 20 Nov. 2012. <http://bit.ly/XzgfFX>. Heritage Angus Beef. "Our Story: The Heritage Belief." Heritage Angus Beef. N.p., n.d. Web. 18 Nov. 2012. < http://bit.ly/S8yLP3>. Hero Certified Burgers. "Hero Certified Burgers - What Is Hero Certified?" Heroburgers.com. n.d. Web. 19 Nov. 2012a. < http://bit.ly/TNfpg9>. Hero Certified Burgers. "Hero Certified Burgers Whats In It? Figure 3. Heroburgers.com. n.d. PDF. 19 Nov. 2012b. < http://bit.ly/Ue7JZ3>.
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Hero Certified Burgers. "Hero Certified Burgers Green Packaging Heroburgers.com. n.d. Web. 19 Nov. 2012c. <http://bit.ly/TOSKjN>. Mekonnen, M. M., and A. Y. Koekstra. "The Green, Blue and Grey Water Footprint of Farm Animals and Animal Products." Value of Water: Research Report 48th ser. 1 (2010): 150. Waterfootprint.org. UNESCO-IHE, Dec. 2010. PDF. 19 Nov. 2012. <http://bit.ly/10hcHFM>. OMAFRA. Food of Plant Origin Cleaning & Sanitation Guidebook. Toronto: Ministry of Agriculture, Food and Rural Affairs, 2006. PDF. Raloff, Janet. "AAAS: Climate-friendly Dining ... Meats." ScienceNews. Society for Science & the Public, 15 Feb. 2009. Web. 19 Nov. 2012. < http://bit.ly/UagEZu>. Russell, James B., Francisco Diez-Gonzalez, and Graeme N. Jarvis. "Potential Effect of Cattle Diets on the Transmission of Pathogenic Escherichia Coli to Humans." Microbes and Infection 2.1 (2000): 45-53. Web. < http://bit.ly/XUNSAX> USDA. "Livestock and Poultry: World Markets and Trade." USDA Economics, Statistics and Market Information System, Oct. 2012. Web. 18 Nov. 2012. <http://bit.ly/TKEFUf>

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