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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!

Dry Aged Beef

Traditional dry aging not only tenderizes the beef as natural enzymes work away at tough connective tissue, but also concentrates its flavour. Beef is hung and aged for 7 to 21 days at a controlled temperature of about 36 degrees F. During this process, about 20% of the original weight is lost and a crust, similar to the texture of beef jerky, forms on the outside of the meat. This layer is trimmed away, leaving steaks that are superior in tenderness and flavour since the juices are absorbed into the meat. Since dry aging is time and space consuming, as well as more expensive due to weight loss, dry-aged steak is usually only offered in fine restaurants, upscale grocery stores and gourmet steak companies.