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.

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