Chefs enjoying advancements in technology

Lately, I feel like I am swimming against the tide and no matter how hard I paddle each day, shore still appears to be a mirage.

For those of you who missed me, my apologies.

Lately, I feel like I am swimming against the tide and no matter how hard I paddle each day, shore still appears to be a mirage.

Onward, and looking toward one of the positives in life.

Right now we are fortunate enough to be enjoying a booming (cattle) market place, so the effort which we are putting into the hard work of branding, fertilizing, ploughing, seeding and irrigating should result in positive payback.

The world around us is embracing technological advances and so too, is the beef industry.

There are many advances that involve just the push of a button (or two).

For instance, most cattle producers now register each animal and with the aid of a radio-frequency ear tag, they can now track that animal from farm to packing plant.

Innovative a few years ago, old hat now.

One of the newest tracing-tools is for those who want to eat local.

B.C beef (born/raised, in province) is now but a click away for B.C. chefs, thanks to a brand new website; a one-stop shop where you can select a beef from a farm of choice; arrange slaughter, issue individualized cutting instructions and co-ordinate pick-up to suit your schedule.

Chefs can also select the abattoir of choice and the beef is guaranteed to be 100 percent B.C. beef.

Twenty-five local ranches are registered (listed) on the website, BCBeefNet and they sell only BC-certified beef — top quality beef products.

The program`s flexibility allows the chef the choice of ordering a whole animal or a side (half) with future plans to allow for orders of smaller cuts/portions.

Check it out. It’s only  a click away: www.bcbeefnet.ca/.

Liz Twan is a rancher and freelance columnist for the Tribune.