By: Joyce Parslow, P.H.Ec., Director Consumer Relations, Canada Beef

Canadian beef is world-class in quality and availability. Beef is raised in each and every province. Cattle feed on grass and forage for the most part with a blend of grains such as barley, wheat or corn mixed-in as they reach maturity. Breeds and feeds give Canadian beef the flavour and tenderness you expect in a great steak.

Making the Grade:
Canadian beef bought in-store is federally or provincially inspected for safety – no compromises. The best in beef is given an 'A' GRADE quality designation. Just as in hockey, look for Canada AAA as the top in the league, followed by double A (AA) and then single A.

Shopping Simplified:
Canadian steaks are sorted into three basic cooking categories. Package labels identify the cut and the recommended cooking method (e.g. Top Sirloin grilling steak, Flank marinating steak). Grilling Steaks are ever tender – simply season and sear; Marinating Steaks are best marinated before grilling, but require advanced planning. These steaks often have the boldest beefy flavour and can be value-priced; Simmering Steaks are not BBQ steaks – best simmered low and slow in a winter stew.
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TIPS to ensure no mis-steaks:

• Buy thick steaks for the juiciest results. Thin steaks can over-cook quickly;
• Season ‘Grilling Steak’ with coarse salt and freshly ground pepper – that’s all you need;
• Barbecue sauce is a ready-to-use marinade. Always pierce steak all over before marinating. Pat dry with paper towel and lightly season before grilling;
• Don’t bring steak to room temperature before grilling – it’s just not necessary;
• Flip steaks twice or more to ensure even cooking;
• Confirm doneness by inserting a digital instant-read thermometer sideways into the steak – it should read about 145°F for a medium-rare to medium doneness; 
• Let grilled steak stand for at least 5 minutes before slicing or serving so juices can set.

Cedar Planked Steak with Charred Garden Salsa
(from the Canada Beef Test Kitchen)
Cooking steak on a cedar plank imparts fantastic wood-smoke flavour reminiscent of deli-smoked meat. Here, the marinade doubles as the base for the fresh salsa – just be sure to *remove what you need for the Salsa, before using the remainder to marinate the meat.
Marinade/Dressing
1-3/4 cups (425 mL) barbecue sauce (your favorite brand)
1/4 cup (50 mL) lemon juice
2 Tbsp (30 mL) prepared horseradish
6 sprigs fresh rosemary (leaves only) coarsely chopped
1 Flank Marinating Steak or Top Sirloin, about 1-1/2 lb (750 g)
Sea salt and freshly ground pepper
Cedar Plank
1 can or bottle (440 mL) beer
Vegetable oil
Salsa
2 cups (500 mL) grape tomatoes
8 cloves garlic, peeled
4 ears of fresh corn, husked
4 green onions, trimmed
1 EACH sweet yellow and sweet red pepper, seeded, cut into large chunks
2 Tbsp (30 mL) vegetable oil
Sea salt and freshly ground pepper

1. MARINADE:
In large re-sealable freezer bag, combine barbecue sauce, lemon juice, horseradish and
rosemary.
* Remove 1/2 cup (125 mL) and set aside for Salsa. Pierce steak all over; place in bag with marinade. Seal.Refrigerate for 2 hours or up to 24 hours.Soak plank for at least 2 hours in enough beer and warm water mixture to cover, weighing down with heavy jars to submerge.
2.Heat plank in closed barbecue over medium-high heat until plank crackles and smokes, about 3 minutes. Brush top side with oil. Remove steak from marinade. Pat dry with paper towel; discard used marinade. Season both sides with salt and pepper. Place on plank.
Cook in closed barbecue, without turning until digital instant-read thermometer reads 145°F (63°C) for medium-rare, about 15 minutes. Remove steak from plank. Let rest for 10 minutes before carving across the grain into thin slices.
3. SALSA:
Alternately thread grape tomatoes and garlic onto soaked wooden skewers. Brush vegetables all over with oil and season with salt and pepper. Grill over medium-high heat in closed barbecue, starting with corn, until charred all over, turning occasionally. Let cool slightly. Cut kernels from cobs. Coarsely chop remaining vegetables. Combine with reserved barbecue sauce mixture. Serve with steak.
Makes 4 to 6 servings

High school students, local politicians and industry partners took part in a unique food literacy classroom demonstration May 25, 2016 to learn about the new SixbySixteen.me resource and find out about a new Photo My Food social media contest.
SixbySixteen.me – a site developed by the Ontario Federation of Agriculture (OFA) – took over the nutrition class of Grade 10 students at Thorold Secondary School in Thorold, Ontario. Students watched a cooking demonstration and presentation by Chef Derek Roberts of Fraberts Fine Foods in Fergus, and learned about the resources available on SixbySixteen.me that help young people learn how to cook, find local food and make healthy choices for lifelong health. Michele McAddo, P.H.Ec spoke to the group about the importance of this new initiative in improving food literacy. Cindy Hartman, P.H.Ec. and Carolyn Frail, P.H.Ec. were also at the event representing OHEA. For more information about this initiative, visit www.sixbysixteen.me

Listeriosis is an infection caused by eating food contaminated with the bacterium Listeria monocytogenes. Although rare, pregnant women are twenty times more likely than other healthy adults to get listeriosis.

Healthy food choices and safe food practices protect mother and baby, contributing to a healthy pregnancy. Hormonal changes during pregnancy affect the immune system, causing pregnant women to become more susceptible to foodborne illness. While serious, foodborne risks for pregnant women can be addressed by handling food properly and by avoiding certain foods.

Foods to avoid include:

• deli meats or hot dogs unless reheated to steaming hot;
• refrigerated smoked seafood and smoked fish;
• soft and semi-soft cheese if made with unpasteurized milk;
• refrigerated pâtés and meat spreads;
• raw or undercooked meat, poultry, fish or seafood.

Listeriosis infections during pregnancy can lead to miscarriage or stillbirth, premature delivery, or infection of the newborn. Pregnant women may only experience a mild illness. Symptoms of listeriosis usually appear within 2 to 30 days but have been known to occur up to 90 days after eating contaminated food.

Listeria is prevalent in the environment. It is found in soil, water, vegetation, human and animal feces. In some processed foods like deli meats, contamination may occur after cooking but before packaging. Listeria may be present in all foods.

Listeria can survive and grow slowly at refrigeration temperatures. Listeria will grow faster at refrigerator temperatures above 4°C (40°F). You cannot tell by the look, smell or taste if
listeria is present in food. Listeria is killed by cooking food.

To reduce the risk of developing listeriosis:

• Reheat deli meats or hot dogs to steaming hot.
• Cook meat, poultry, fish and seafood to recommended temperatures; use a food thermometer.
• Follow the instructions on labels for food preparation and storage.
• Consume perishable and ready-to-eat foods as soon as possible.
• Avoid storing leftover food for more than 3 to 4 days.
• Maintain the refrigerator temperature at or below 4°C (40°F).
• Consume only pasteurized milk and milk products.
• Wash knives and cutting boards with warm soapy water after handling uncooked foods to prevent contamination of cooked and ready-to-eat foods.
• Rinse vegetables and fruit under running water before eating.

Pregnant women with questions or concerns about listeriosis are advised to consult with their health care provider.

Carolyn Frail, P.H.Ec.

The Board of Directors of the Ontario Home Economics Association (OHEA) is pleased to announce the appointment of Carolyn Frail, P.H.Ec. as Association Coordinator.

A graduate of Ryerson University, with a BASc in Food and Nutrition, Frail is a Toronto-based Professional Home Economist with over 15 years of diversified experience in food and nutrition freelance writing, proposal writing, project management, strategic planning, consulting, sales and marketing for both profit and not-for-profit organizations.

Carolyn’s background includes work for the Women’s Culinary Network, the Oat and Barley Council of Ontario, the Ontario Food Protection Association, Chapters, CIBC, President’s Choice Financial, and most recently Taste Canada – The Food Writing Awards.

Embracing a passion for family, health and fitness, Carolyn lives in the Beaches
neighbourhood of Toronto with her husband and their two children. Frail begins her full time positon with OHEA on May 11, 2016 and will leverage her experience and leadership skills to advance OHEA’s vision, support members, reach out to like-minded groups and dispatch OHEA messages to consumers. Carolyn Frail, P.H.Ec., can be reached at: carolyn@ohea.on.ca