Kit Market 2018
St. Jacobs Mkt June

Local Food 101

Have you ever wondered why certain foods are labelled Organic and others Natural.  What is the difference between Grass Fed Beef and Corn Fed Beef?  Should you buy the Free Range Eggs or those from Free Run Hens?  Are there Nutritional advantages of one over the other?  And who makes the decisions concerning Certification and Labelling in Canada?  If you have asked any of these questions, then this section is for you! 

Based on some of the most commonly-asked questions about our food, Foodlink has compiled Local Food 101 to help you navigate through the confusion that surrounds food and agriculture terminology today. 

Choose topics to explore from the categories listed below.  This list will grow over time.  Should there be a term that's not here that you'd like to see covered, please let us know.  We'll do our homework to help get you the facts on your food!

Wet Aged Beef

The less expensive method of aging beef is known as wet aging and has become the industry norm with approximately 90% of aged beef done this way. The beef is vacuum packed in plastic and sits at temperatures of 34-38F degrees for 7-28 days. Inside the plastic, the meat ages and becomes more tender (due to natural enzyme action on tough connective tissue) yet there is no flavour development since there is no loss of moisture to concentrate the flavour.