OTTAWA, December 18, 2007 - The Canadian Food Inspection Agency (CFIA) has confirmed the diagnosis of bovine spongiform encephalopathy (BSE) in a 13-year-old beef cow from Alberta. The animal's carcass is under CFIA control, and no part of it entered the human food or animal feed systems.

For breakfast, a low-fat blueberry muffin and an orange juice OR a cheese omelet with Canadian bacon and a grapefruit. And for lunch, a tossed salad with breaded chicken breast OR a roast beef and swiss sandwich with tomato on whole grain bread.....Which one is better?

Yes! We need to be more careful about beefs.

A defunct Canadian meatpacker is "a likely source" of beef that caused an outbreak of food-borne illnesses in the United States and Canada, the U.S. meat safety agency said on Friday. Nearly 100 illnesses have been reported...

A Canadian beef festival opened in Taipei yesterday to officially celebrate the lifting of an import ban of more than four years on Canadian beef out of concern over mad cow disease. The Taiwan government's decision to lift the ban is very much appreciated, said George Groeneveld, minister of agriculture and food of the government of Alberta, th

Bacon is defined as any of certain cuts of meat taken from the sides, belly or back of a pig that may be cured and/or smoked. Meat from other animals may also be cured or otherwise prepared to resemble bacon, such as beef, lamb, chicken, goat or turkey bacon. In continental Europe, it is used primarily in cubes (lardons) as a cooking ingredient valued both as a source of fat and for its flavour. In Italy, besides being used in cooking, bacon (pancetta) is also served uncooked and thinly sliced as part of an antipasto. Bacon is also used for barding and larding roasts, especially game birds. Many people prefer to have their bacon smoked by using various types of woods. This process can take up to ten hours depending on the intensity of the flavour desired. Bacon may be eaten fried, baked, or grilled.A side of unsliced bacon is a flitch or slab bacon, while an individual slice of bacon is a rasher (United Kingdom, Republic of Ireland, Australia and New Zealand) or simply a slice or strip (North America). Slices of bacon are also known as collops. Traditionally, the skin is left on the cut and is known as bacon rind. Rindless bacon, however, is quite common. In the United Kingdom and Republic of Ireland, bacon comes in a wide variety of cuts and flavours. In the United States ordinary bacon is only made from the pork belly, yielding what is known in Britain as "streaky bacon", or "streaky rashers". In Britain bacon made from the meat on the back of the pig is referred to as back bacon and is part of traditional British and Irish breakfasts. In the United States, back bacon is called Canadian-style Bacon or Canadian Bacon.The USDA defines bacon as "the cured belly of a swine carcass," while other cuts and characteristics must be separately qualified (e.g. "smoked pork loin bacon"). "USDA Certified" bacon means that it has been treated for trichinella.