Unforgettable
Beef.

Our lives are filled with unforgettable memories—memories that we hope will last a lifetime.
What’s that unforgettable memory of beef that you’ll continue to share with family, friends,
heck… even strangers?

A memory of
Aunty Jenny's
Stir Fry

Click for full recipe here

Pailin
Chongchitnant
@hotthaikitchen

“Finally, I was able to
recreate a version that
received my husband’s
stamp of approval.”

A memory of
dad's grill

Click for Ted’s bbq steak recipe

Ted Reader
@tedgrills

"I grew up learning
how to cook on a
wheelbarrow filled
with charcoal"

A memory of
Cuddles
and meatballs

Click for a favourite traditional meatball recipe

Emily
Taraborrelli

"Don't forget Cuddles' dish.
He really loved pasta sauce
and meatballs."

The best thing about
memories is sharing them

Share a video clip of your favourite beef-related story with us.
You might even be featured in our campaign!

UPLOAD VIDEO

Got beef on your mind?

Thai Curry Beef Ramen

Warm and rich Thai flavours come together in this take on a popular street food. Featuring slurp-worthy noodles and plenty of colourful vegetables, this recipe is a complete meal in a bowl.

Read the full recipe here.

Korean Bibimbap Burger with Cucumber Salad

A sweet-salty contrast and a touch of chili heat pack this Asian-inspired recipe with a real flavour punch. Topped with a mound of delicious sautéed vegetables and served with a cucumber side salad, this weeknight burger recipe will impress and satisfy all.

Read the full recipe here.

Steakhouse Skewers with Hail Kale Caesar

Torn kale leaves are marinated in a creamy homemade dressing to tenderize the leaves and impart a intense garlicky-lemon flavour. It is the perfect rendition of the fan-favourite salad to serve with hearty and robust steak skewers. Lots of veggies make it easy to eat plant-based with a powerful protein like beef.

Read the full recipe here.

Read or download full recipe booklet

Beef and
Mushroom
Ragu

Read full recipe here

Created by:
Chef James McFarland
University of Saskatchewan

Ground beef paired with porcini mushrooms
makes this a satisfying and umami-boosted
meal. The mushrooms maintain a strong, distinct
presence and the broad array of vegetables
complements the beef. Use a thick type of
pasta like pappardelle for the kind of “bite” that
hearty dishes need. “This is a popular meal with
students, and straightforward to make yourself,”
says McFarland. “A pound of ground beef is very
versatile and can be turned into so many things.”
This recipe was adapted from Chef McFarland’s
original and modified to cook at home.

Read or download full recipe booklet

East Coast
Spicy
Donairs

Read full recipe here

Created by:
Chef Dave Jenkins,
University of
Prince Edward Island

You don’t need your own spinning meat spit to make Chef Dave Jenkins’ spicy East Coast donair recipe at home. Chef Jenkins suggests asking the butcher to grind the meat three times to get the classic donair consistency. This recipe was adapted from Chef Jenkins’ original and modified to cook at home.

Read or download full recipe booklet

Spicy
Beef Wraps
to Go

Read full recipe here

Created by:
Chef Christopher Ennew,
Trent University

Chef Christopher Ennew’s Spicy Beef Wraps to Go recipe is perfect for busy students or anyone who wants to eat healthy on the run. Chef Ennew’s sweet and spicy wrap is easy to make, taking only 30 minutes to pull together. These wraps are a big nutritional hit with ground beef’s powerful protein, a blend of veggies and the whole wheat flatbread to wrap it all up.
This recipe was adapted from Chef Ennew’s original and modified, as necessary, for home cooks.

Read or download full recipe booklet

Beet-Stuffed
Burgers

Read full recipe here

Created by:
Chef Johnny Bridge,
University of
British Columbia

Chef Bridge calls these burgers a ‘kinder surprise’ with the reveal of the roasted beet slice at first bite. At UBC these burgers are served on a whole wheat potato bun garnished with goat cheese mayo, frisée lettuce lightly dressed in lemon juice and olive oil, two slices of tomato and UBC farm-made pickles.This recipe was adapted from Chef Bridge’s original and modified to cook at home.

Read or download full recipe booklet

Heaven
Can Wait
Meat Loaf

Read full recipe here

Created by:
Chef Andrew Bilyk,
University of Guelph

Chef Andrew Bilyk adds healthy grains to his Heaven Can Wait Meat Loaf, ensuring a balanced meal that’s complete with the addition of a veggie side. He advises, “this meat loaf needs to be mixed well and pressed down firmly to remove air pockets.” This recipe was adapted from Chef Bilyk’s original and modified to cook at home.

Read or download full recipe booklet

Lazy
Cabbage Roll
Bake

Read full recipe here

Created by:
Chef Russell Weir,
Algonquin College

This recipe was chosen from a student submission to a college cookbook. It represents a Ukranian family heritage. The “lazy” part of the title stems from the meaty filling being layered with shredded cabbage instead of being wrapped inside cabbage leaves which is a bit of a time-saver. Chef Weir features the recipe in campus menus served with mashed or whipped potatoes.
This recipe was adapted from Chef Weir’s original and modified to cook at home.

Read or download full recipe booklet

Middle Eastern
Beef Kofta

Read full recipe here

Created by:
Chef Javier Alarco,
University of Waterloo

Chef Alarco describes koftas as “tasty torpedo-shaped ground beef tubes with a lot of flavour.” These are a hit with students at University of Waterloo. They’re best when grilled on a charcoal barbecue for the most authentic flavour. They can be cooked with a gas grill or a grill pan on the stovetop if charcoal grilling isn’t an option. This recipe was adapted from Chef Alarco’s original and modified to cook at home.

Read or download full recipe booklet

Vietnamese-Style
Meatball Soup

Read full recipe here

Created by:
Chef Kristian Crossen,
Western University

Chef Crossen makes his own aromatic beef broth with roasted bones and beef chuck. Here’s a streamlined method using a purchased seasoned broth to save time. Chef suggests you can also use Medium or Regular Ground Beef for juicy, tender and flavourful meatballs. Garnish the soup with vegetables you may have on hand such as chopped bok choy, julienned carrots or slivered snap peas. This recipe was adapted from Chef Crossen’s original and modified to cook at home.

PLAY SOME BEEFY TRIVIA 😎

What percentage of Canada’s cattle ranches are family-run?

24%

47%

97%

Correct!

Wrong!

What proportion of the fat in beef is unsaturated?

20%

> 50%

Correct!

Wrong!

Health Canada lists beef as a first food for babies.

FALSE

Correct!

Wrong!

Raising beef has surprising benefits. Check the one that applies:

Ranchlands offer a habitat for many species.

Grazing helps improve soil quality.

Cattle turn grass into high quality protein.

All of the above.

Correct!

Wrong!

One serving of cooked beef contains 35 grams of protein.

How many grams of protein is in one serving of black beans?

(Beef: 100g, about the size of a deck of cards. Beans: 125mL or ½ cup)

8 grams

12 grams

20 grams

Correct!

Wrong!

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Unforgettable Beef Quiz

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ThinkBeef

Thai Curry Beef Ramen

Korean Bibimbap Burger with Cucumber Salad

Steakhouse Skewers with Hail Kale Caesar

PLAY SOME BEEFY TRIVIA 😎

What percentage of Canada’s cattle ranches are family-run?

Correct!

Wrong!

What proportion of the fat in beef is unsaturated?

Correct!

Wrong!

Health Canada lists beef as a first food for babies.

Correct!

Wrong!

Compared to chicken breast, beef has:

Correct!

Wrong!

Which of these food categories contributes the majority of saturated fat in the Canadian diet?

Correct!

Wrong!

Correct!

Wrong!

Correct!

Wrong!

Correct!

Wrong!

Correct!

Wrong!

(Beef: 100g, about the size of a deck of cards. Beans: 125mL or ½ cup)

Correct!

Wrong!

Share the quiz to show your results !

Subscribe to see your results