Earls is once again serving Canadian beef.
The Vancouver-based restaurant chain backed down from its original plan to ditch Alberta beef, after its decision to switch entirely to U.S. beef caused controversy in April.
The company had said Alberta suppliers were unable to provide enough 100 per cent certified humane beef to meet its needs, but has now changed its tune.
"People have voted with their feet," Richard Daley, co-owner of Earls Lethbridge told CTV News.
Daley wrote in a letter to the Lethbridge Herald that the loss of his customers' trust has had a significant impact on his business.
Earls has said on its website that its goal is to eventually supply all of its restaurants with Canadian beef.
Over 90 per cent of beef produced in Alberta has antibiotics, according to The Edmonton Journal, so it might be a long road ahead for both beef producers and Earls.
The Earls locations that will be serving Alberta beef are:
- Medicine Hat - 3215 Dunmore Rd, Medicine Hat, Alta.
- Lethbridge - 203 13 St., Lethbridge, Alta.
- South Commons - 1505 99 St., Edmonton, Alta.
- 170th - 9961 170 St., Edmonton, Alta.
- Calgary Tin Palace - 2401 4 St., Calgary, Alta.
- Barlow - 3030 23 St., Calgary, Alta.
- Shepard - 5155 130 Ave., Calgary, Alta.
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Since grass-fed cows only graze on grass and other foraged foods, they are a lot leaner compared to conventional cattle. According to Mario Fiorucci, butcher and owner of Toronto's The Healthy Butcher, grass-fed beef is a good source of omega-3 fatty acids. He also says it is higher in antioxidants, beta-carotene, vitamin E, thiamin, riboflavin, B-vitamins, minerals, calcium, magnesium, and potassium.
Bone broth from grass-fed beef is considered immune boosting and anti-inflammatory. It's also known to provide collagen which benefits human bone, joint and skin health.
Grass-fed cattle eats grass and other greens found in nature, unlike standard supermarket beef which is pumped with corn, grain and antibiotics. The slurry, which helps the supermarket cows get bigger faster, has been known to lead to superbugs which pose a threat to human health. Buying 100% grass-fed beef directly from farms and butchers further reduces risks for contamination with standard grade beef.
Fiorucci points out that many of the plants that grow on earth cannot be used directly by humans as food. Fortunately, cows have the ability to convert these plants and residues into high-quality protein, in the form of meat and milk. Fiorucci also notes that a pasture beef farm has a neutral carbon footprint.
Fiorucci notes with compassion that beef cows are not meant to sit shoulder-to-shoulder in a feed lot. He adds that "actual 100% grass-fed beef is raised by a farmer who understands how to grow grass to properly nourish the beef."
The meat will look, taste and feel different, but when prepared with these differences in mind it is simply out-of-this-world delicious.