Hero Burger Food Investigation
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Transcript of Hero Burger Food Investigation
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FOOD INVESTIGATION REPORTHero Certified Burgers Hero Burger Angus Beef
Abstract
A report following the production of the Angus beef used in the Hero Certified BurgersHero Burger from farm-to-table.
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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 by-
products. 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).
Grazing Mixed Industrial Weighted Average
Blue Water 465 508 623 550
Green Water 21121 14803 8849 14414
Grey Water 243 401 712 451
0
5000
10000
15000
20000
25000
WaterFootpint(m3/ton)
Animal Production Systems
Global Average Water Use for Beef Production (m3/ton)
Data Source: Mekkonen, et al., 2012
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).
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 Issues
Penetrating Captive
Bolt Stunning
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.
It has a failure rate of 4% to
6.6%, and a second stun may
need to take place.
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
TransportationCanadian
Premium MeatsAbbatoir
TrasportationCentennial
FoodservicesDistribution
Figure 2
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Stunning mushroom is used to initiate trauma
to the cortex. Bleeding is initiated to
kill the cattle.
need to take place.
Electronarcosis
An electric current is passed through
the head of the cattle in order to put
it in a state of unconsciousness.
Bleeding is initiated to kill the cattle.
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.
Electrocution
Uses the same technique as
Electronarcosis, but also employs a
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
Canadian Premium Meat. "About Canadian Premium Meats." Cpmeats.com. n.d. Web. 19 Nov.2012. .
CFIA. "Livestock Transportation Requirements in Canada." Canadian Food Inspection Agency.Government of Canada, n.d. Web. 19 Nov. 2012. .
European Union. European Commission Directorate General for Health and Consumer
Protection. Food Chain Evaluation Consortium (FCEC). Study on the Stunning/killingPractices 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.
Fitzgerald, Amy J. "A Social History of the Slaughterhouse: From Inception to ContemporaryImplications."Human Ecology Review17.1 (2010): 58-69.Humanecologyreview.org.
Society for Humane Ecology. Web. 20 Nov. 2012. .
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. .
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.
.
Health Canada. "How to Avoid Illness from Hamburgers."Healthy Living. Government of
Canada, Aug. 2004. Web. 20 Nov. 2012. .
Heritage Angus Beef. "Our Story: The Heritage Belief."Heritage Angus Beef. N.p., n.d. Web. 18
Nov. 2012. .
Hero Certified Burgers. "Hero Certified Burgers - What Is Hero Certified?"Heroburgers.com.n.d. Web. 19 Nov. 2012a. .
Hero Certified Burgers. "Hero Certified BurgersWhats In It? Figure 3. Heroburgers.com.n.d. PDF. 19 Nov. 2012b. .
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Hero Certified Burgers. "Hero Certified BurgersGreen PackagingHeroburgers.com.
n.d. Web. 19 Nov. 2012c. .
Mekonnen, M. M., and A. Y. Koekstra. "The Green, Blue and Grey Water Footprint of Farm
Animals and Animal Products." Value of Water: Research Report48th ser. 1 (2010): 1-50. Waterfootprint.org. UNESCO-IHE, Dec. 2010. PDF. 19 Nov. 2012..
OMAFRA.Food of Plant Origin Cleaning & Sanitation Guidebook.Toronto: Ministry ofAgriculture, 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. .
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 andInfection2.1 (2000): 45-53. Web.
USDA. "Livestock and Poultry: World Markets and Trade." USDA Economics, Statistics and
Market Information System, Oct. 2012. Web. 18 Nov. 2012.