BlockTalk SUMMER 2025 - The INNOVATION & TECHNOLOGY Issue
Innovation can be a big word. In the meat and poultry sector, it might bring to mind expensive equipment, complex software, or changes that feel out of reach, especially for smaller businesses. But at its core, innovation is simply about finding better ways to do what we already do. Technology is one of the most powerful tools to help with that. Whether you’re running a family-owned shop or a provincially licensed facility, it’s worth asking: where could tech make a difference? The answers might surprise you.
Technology can improve efficiency by reducing manual tasks and saving time. Automated portioning equipment, for example, can cut giveaway and improve consistency. Upgraded labelling systems with barcoding can make inventory and traceability faster and more accurate, easing the burden of paperwork and audits. It can also increase capacity without adding staff, through smart packaging machines or production planning software that helps you handle more product with fewer hands. In a tight labour market, tools that let your team do more with less are worth exploring.
Food safety is always a priority, and here too, innovation helps. Digital temperature monitoring systems keep your coolers or cookers within safe limits and alert you to issues in real time, while also providing reliable records for inspections or recalls. Technology also helps expose hidden costs. Energy monitoring can show when equipment is using more power than needed, and yield tracking can highlight where product is being lost. With the right data, you can make informed decisions that protect your bottom line. At Meat & Poultry Ontario, we’re working to make these tools more accessible through our Centre for Meat Innovation and Technology and through partners like the Ontario Centre of Innovation. Innovation isn’t about losing your identity—it’s about strengthening your business, staying competitive, and preparing for the future.
IVISION
A sustainable, respectful and diverse food system that celebrates the nutritional and economic value of meat and poultry.
MISSION
We strengthen the meat and poultry industry in Ontario by connecting people, influencing change and empowering our members.
MPO LIFETIME MEMBERS
• Carlos Domingos (2023)
• Richard Halenda (2021)
• Doris Valade (2019)
• Laurie Nicol (2018)
• Joe Abate (2017)
• Brian Quinn (2016)
• Graham Dalziel (2015)
• Tony Facciolo (2011)
Gerhard Metzger Chair
t’s always interesting to see the reaction from people outside the meat sector when they hear about the Centre for Meat Innovation and Technology (CMIT). More often than not, they pause, reread the name, and ask, “Meat and Innovation?” as if the two words don’t quite belong together.
In meat processing, innovation might mean refining a centuries-old butchery technique. It could involve using alternative ingredients to meet emerging consumer demands. It might be a new way to package products for longer shelf life, or a smarter strategy to reach customers through digital platforms. Innovation is not about abandoning tradition—it’s about finding better, more efficient, and more sustainable ways to do what we do best.
That’s why we’re proud to be a development site in partnership with the Ontario Centre of Innovation (OCI) through their Critical Industrial Technologies Initiative (CIT) Program. This program is designed to drive the commercialization of “Ontario-based intellectual property” by supporting industry-led projects that bring together private-sector companies and academic or research institutions. It’s about transforming great ideas into tangible, market-ready solutions.
At CMIT, we’re working to become a living lab—where Ontario technology companies can test and demonstrate their innovations in a real-world meat processing environment. Our aim is to foster collaborations that advance the adoption of made-in-Ontario technologies within our sector, while helping our members stay competitive, sustainable, and future-ready.
We are particularly focused on five areas of opportunity: 5G & Advanced Networks, AI, Blockchain, Robotics, Cybersecurity and Quantum. By opening our doors to innovators, entrepreneurs, and researchers, we are helping shape the future of Ontario’s meat and poultry sector. If you’re a tech company with a product to pilot, or a processor eager to explore what’s possible, we want to work with you. Let’s continue building a stronger, smarter, and more innovative meat industry— together.
Franco Naccarato, Executive Director
• Pat Johnson (2005)
• Gerry Houtzager (2003)
• Leo Rocheleau (2001)
• Jim Vidoczy (2000)
• Nancy Ackert (1997)
• Dr. Ron Usborne (1996)
• Ron Deeth (1995)
MPO LONG TIME MEMBERS
Thank you to our long time members who have been helping move the industry forward for over 25 years.
Ontario Pork - 1980
Gord’s Abattoir Inc. - 1982
L’Orignal Packing Ltd. - 1986
Walnut Hill Farm - 1986
MMIS / Mondo Inc. - 1986
VG Meats - 1987
Stemmler Meats - 1988
Darling International Canada Inc. - 1988
Schinkels’ Gourmet Meats
- 1989
Springer’s Meats Inc. - 1989
Chicken Farmers of Ontario
- 1989
Jetnet Norstar Corp. - 1989
Brenner Packers Ltd. - 1991
Norwich Packers Ltd. - 1991
Weston Abattoir Ltd. - 1991
Hay’s Custom Cutting - 1992
Hoffman’s Meats & European Deli - 1992
Newmarket Meat Packers Ltd. - 1992
Handtmann Canada Ltd.1992
Metzger Meat Products1993
Schinkel’s Legacy - 1993
Yes Group Inc. - 1993 Malabar Ingredients - 1994
R Denninger’s Ltd. - 1995
Abate Packers Ltd. - 1996
Domingos Meat Packers Ltd.
- 1996
Sargent Farms Ltd. - 1996
Townsend Butchers Inc.1996
Conestoga Meat Packers Ltd. - 1997
Pemberton & Associates Inc. - 1998
Mallot Creek (1999)
Julius Meat Packers (1999)
MEAT INDUSTRY ACHIEVEMENT (MIA) AWARD RECIPIENTS
• Abate Packers Ltd. (2024)
• King Cole Duck (2021)
• Hayter’s Farm, Dashwood (2016)
• Schinkel’s Legacy, Chatham (2014)
• Conestoga Meat Packers, Breslau (2013)
• In Memory of Dave Tiller (2012)
• The Yes Group (2024)
• Pemberton & Associates Inc. (2023)
• Farm Credit Canada (2022)
• Viscofan (2021)
• Multivac Canada Inc., Brampton (2020)
• Nick Van Lankveld, OMAFRA (2024)
• Natasha Barlett, OMAFRA (2022)
• In
(2024)
• Halenda’s Fine Foods, Oshawa (2011)
• Springer’s Meats, Hamilton (2010)
• VG Meats, Simcoe (2009)
• Stemmler’s Meat & Cheese, Heidelberg (2008)
• Leo Rocheleau, Maidstone (2007)
• Reiser Canada, Burlington (2019)
• VC999, Saint-Germain-deGrantham (2018)
• Handtmann Canada, Waterloo (2017)
• Malabar Super Spice, Burlington (2016)
• Kelly McAslan, OMAFRA (2022)
memoriam to Joe Abate
Welcome to the Association MPO
Building an informed and engaged membership representing a diverse Ontario meat and poultry industry.
Help grow our community — invite others to join Meat & Poultry Ontario
At Meat & Poultry Ontario (MPO), our strength is our members — processors, suppliers and professionals dedicated to advancing our industry. As a member, you’ve seen the benefits: regulatory support, training, advocacy, market development and a strong peer network.
Now we’re asking you to help grow that network.
Know a processor who needs support? A supplier looking to connect? An emerging business navigating new challenges? Your referral could make all the difference.
A larger, engaged membership means stronger advocacy, better events and more innovation. Share your MPO experience, tell your story and help us build a stronger, more resilient sector.
To refer a member or request a membership package, contact: member@meatpoultryon.ca
Let’s grow stronger — together.
BLOCKtalk is the official publication of the MPO, distributed to over 250 MPO members, commodity groups, and others throughout the industry, providing excellent advertising opportunities for suppliers of the meat and poultry industry to promote their newest, most innovative, supplies, equipment, and technology.
ADMINISTRATION BOARD LISTING
EXECUTIVE DIRECTOR
Franco Naccarato franco@MeatPoultryON.ca
TECHNICAL DIRECTOR
Daphne Nuys-Hall technical@MeatPoultryON.ca
MARKET DEVELOPMENT SPECIALIST
Derek Boudreau derek@MeatPoultryON.ca
MEMBERSHIP COORDINATOR Laura Shantz member@MeatPoultryON.ca
EDITOR, BLOCKTALK MAGAZINE
Stacey Newman editor@MeatPoultryON.ca
FOOD SAFETY SYSTEMS SPECIALIST
Baljit Kheeva foodsafety@meatpoultryon.ca
BLOCKtalk encourages Associate Members and supporters of the industry to submit articles which would be beneficial to our members.
DIRECTOR | Yaser Al Qayem Parkhill Meats, Parkhill
DIRECTOR | Christine BonneauO’Neill
L’Orignal Packing, L’Orignal
DIRECTOR | Shannon Desborough
Finest Sausage & Meats, Kitchener
DIRECTOR | Rafal Rusiniak Handtmann Canada Limited, Waterloo
The information published in BLOCKtalk is compiled from a variety of sources, which we believe to be reliable; however, MPO does not guarantee, and assumes no responsibility for the correctness of the information.
Canadian Retailers are Seeing a Surge in Domestic Sales Amid the ‘Buy Canadian’ Movement
By Melise Panetta, Lecturer of Marketing in the Lazaridis School of Business and Economics, Wilfrid Laurier University
In recent months, the “Buy Canadian” movement has gained significant momentum, driven by a collective push to support domestic products and services, strengthen local businesses and reduce reliance on foreign imports.
Escalating trade tensions and tariff disputes with the United States and threats from U.S. President Donald Trump to annex Canada have played a pivotal role in fuelling this shift toward economic nationalism.
Though still in its early stages, the movement has already gained strong support from Canadians, with both consumers and businesses prioritizing homegrown products to strengthen the local economy.
Early Results are Promising
The “Buy Canadian” movement is already delivering promising results across the retail sector. Major retailers such as Loblaws Companies have reported a 10 per cent increase in sales of Canadian-made products. Sobeys’ parent company, Empire, also noted a decline in sales of U.S.sourced goods.
PROCESSORLINKS FOR ABATTOIRS
We have been learning from abattoirs how we can better support the processing of your animals.
To get started, just use your phone to visit this QR code and fill in the form. We will reach out from there.
Or visit the ProcessorLinks homepage directly with the url below. processorlinks.ca
Importantly, the shift isn’t limited to big retailers or headline product categories. Smaller retailers and established brands are also seeing tangible benefits.
Ice cream producer Chapman’s, long known for its strong Canadian brand identity, has seen a 10 per cent increase in sales. E-commerce platform giant Shopify has reported a spike in sales for Canadian merchants across a long list of categories, including mattresses, row boats, ribbons, armchairs and more.
Some provinces have pulled U.S. alcohol from store shelves to prioritize selling homegrown options, putting Canadian wineries, breweries and distillers in a position to grow substantially.
Though more data will emerge in the months ahead, early indications show that Canadians are backing the “Buy Canadian” movement not just in spirit, but with their wallets.
We heard from you that:
• You wanted to support your current processes but not replace them (“if it ain’t broke, don’t fix it”).
• There’s a lot of communication and coordination problems with farmers.
• Farmers often show up on processing day with:
• Different size or amount of animals than expected.
• A lack of paperwork.
• A lack of preparation.
• Mismatched expectations between cut styles offered.
• Trust is key to conducting business.
For abattoirs we will be updating ProcessorLinks with the following improvements:
• Access industry news and information pertaining to abattoirs.
• Customizable profile to promote your services.
• Allowing you to dictate your availability for processing on particular days.
• Promote & share last minute availability on your profile.
• Receive booking requests from Farmers online.
• Ability to accept, modify or reject any booking requests received.
• Automatically remind farmers of upcoming dates, schedules and expectations.
• Ability to share images of cut sheets and packaging style to avoid missed expectations with farmers.
Helping Canadians Choose Canadian
One of the most noticeable effects of the “Buy Canadian” campaign has been a nationwide effort to make it easier for consumers to identify Canadian-made products.
Demand for clear labelling has surged, prompting the Canadian Food Inspection Agency to issue a notice to industry urging producers to improve transparency.
Consumers are becoming increasingly proactive in educating themselves, with searches for “Buy Canadian” related terms skyrocketing in the past few months. Websites such as Madeinca.ca have seen a large uptick in traffic, peaking at 100,000 visits in a single day.
Retailers have been offering more in-store and online signage highlighting Canadian products. Loblaws has introduced a “Swap & Shop” tool in its Optimum app that helps users find Canadian-made alternatives for items on their shopping list. It has seen a 75 per cent week-overweek growth.
Home improvement retailer RONA has launched the “Well Made Here” campaign that provides staff training and partners with non-profits to educate consumers about Canadian-made alternatives.
Celebrity endorsements have also amplified the movement. Actor and comedian Mike Myers showcased the colloquial expression “elbows up” on Saturday Night Live, while
Michael Bublé used his platform at the Juno Awards to deliver the message that “Canada is not for sale.”
Pushing the Movement Forward
Consumers have been turning to social media to further propel the Buy Canadian movement. Hashtags like #ShopLocalCanada and #MadeInCanada have gained significant traction, with nearly three million posts across major social media channels, Facebook and Instagram.
A newly launched web browser plug-in called Support Canadian is also gaining attention. It works by bringing Canadian products to the top of search results on retailers such as Amazon. In its first week, it attracted 500 users. Although these numbers may appear small, early analytics suggest it could keep over a million dollars inside the Canadian economy.
Mobile apps designed to help consumers determine the origin of their purchases are gaining popularity. The BuyBeaver app, which crowd-sources product origins, reached 100,000 downloads in just five weeks.
Meanwhile, OScanAda, which uses AI and barcode scanning to provide detailed insights into Canadian ownership and sourcing, has been downloaded 160,000 times. MapleScan, which currently is ranked second in the shopping category on the Apple App Store, uses AI to scan products and suggest Canadian alternatives.
Continued on page 12
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Brands are Leveraging Their Canadian Roots
In response to growing national sentiment, a number of Canadian brands are using marketing strategies to underscore their national identity for consumers.
Kicking Horse Coffee, for example, has humorously rebranded the Americano as the “Canadiano” in a nod to Canadian pride. Black Diamond recently launched a campaign with the cheeky tagline “Made with 0% American Cheese.”
Meanwhile, Moosehead Brewery has launched a limitededition “Presidential Pack” containing 1,961 beers — one for each day of the U.S. presidential term.
Other companies have modified existing campaigns to better align with the movement. Sobeys recently debuted a new “So Canadian” campaign, a new iteration of its longrunning “So.be.it.” campaign.
Healthy Planet has expanded its #Healthyplanetswap campaign to include #HealthyCanadianSwap, which focuses on providing domestically sourced options.
Whether through packaging that clearly marks country of origin or marketing campaigns that play on national pride, Canadian brands are leveraging their national identity to resonate with consumers.
A Smart Choice in Uncertain Times
The early momentum behind the Buy Canadian movement is promising. While Canada was largely spared from Trump’s most recent tariffs under the Canada-United States-Mexico Agreement, the unpredictability of U.S. trade policy and broader global tensions make it more important than ever to build long-term economic resilience at home.
The early days of the movement show a strong desire among Canadians to support local industries, protect jobs and reinforce national self-sufficiency. Even as higher costs and global disruptions remain real challenges, buying Canadian serves as both a practical and symbolic choice, one that reduces dependency on volatile foreign markets and strengthens the domestic economy.
This is a pivotal moment. The foundations of the movement are in place, and its early success is encouraging. For the “Buy Canadian” effort to have lasting impact, it needs sustained commitment from consumers, businesses and policymakers alike.
By continuing to prioritize homegrown goods and services, Canadians can help shield their economy from future shocks and chart a more independent, stable path forward. This article was originally published in The Conversation.
Canada Carves Out Top Five Finish at 2025 World Butchers’ Challenge In Paris
Veteran-Led Team and Rising Juniors Signal Growing Strength of Canadian Butchery on Global Stage
By Stacey Newman
Butchery Team Canada made its strongest showing yet at the 2025 World Butchers’ Challenge (WBC), finishing fifth in a competition that brought together 14 elite teams from around the world. Hosted at the Paris Expo from March 30 to 31, the WBC is widely recognized as the premier international event in retail butchery, testing participants on technical skill, yield, innovation and display artistry.
The 2025 result marks a significant leap forward from Canada’s 13th-place finish in 2022, its debut year, and underscores the country’s growing credibility in a globally competitive trade. Each team was tasked with transforming a side of beef, a side of pork, a whole lamb, and five chickens into a visually compelling retail display within a 3.5-hour timeframe.
“I can walk away knowing I did my best and the team did their best,” says outgoing co-captain Peter Baarda, owner of J & G Meats in Ontario. “To
be within reach of the podium shows just how far we’ve come. Any one of the top five teams could have reasonably won.”
Peter Baarda
Grassroots Beginning with Meat & Poultry Ontario at the Helm
Butchery Team Canada was founded in 2018 by Baarda when he discovered that Canada had never fielded a team for the WBC. With just 48 hours to submit a bid, he reached out to Meat & Poultry Ontario (MPO), which agreed to act as the team’s not-for-profit sponsor and provided early logistical support.
“Our industry faces a critical shortage of skilled labour. Esteemed competitions like this help elevate the profession to where it belongs—as a true and respected trade,” says MPO executive officer Carol Goriup. “As an association, we are proud to support a Canadian team at the World Butchers’ Challenge.”
Continued on page 16
From self-funding the initial entry fees to travelling cross-country for demonstrations and sponsor outreach, Baarda has played a central role in growing the team into a recognized international competitor.
Strategic Evolution Between 2022 and 2025
Canada’s first competition appearance in 2022, held in Sacramento, Calif., featured a theme steeped in Canadian culinary identity—poutine sausages, peameal bacon, and Montreal-style smoked meat. While executed with pride, the display’s cultural references were not universally understood by international judges.
reports suggesting the top five teams were separated by only a narrow margin.
“We realized our work had to be globally legible,” says Baarda. “This year, we focused on streamlined messaging and impactful presentation without sacrificing Canadian character.”
That recalibration paid off. While official point totals were not released, Canada finished in the top tier in 2025, with
WORK WITH CANADA’S
COLD CHAIN EXPERTS
2025 Senior Team Roster
Team Canada 2025 brought together butchers from across the country, each contributing a distinct regional and technical perspective:
• Peter Baarda – J & G Meats, Ontario (Co-Captain)
• Taryn Baker – The Little Butcher, British Columbia (Co-Captain)
The team practised in Toronto on weekends, often working long hours and making personal sacrifices to build chemistry and refine their performance.
Junior butchers showcase Canadian potential
Junior Butchers Showcase Canadian Potential
Canada also entered three competitors in the WBC’s juniors’ division, open to butchers under 35. While each competed individually, they trained as a collective unit:
• Chris McNutt – Halenda’s Fine Foods, Ontario
• Dylan Miedema – Townsend Butchers, Ontario
• Ronnie Keely – Kam Lake-View Meats, British Columbia
The junior team was coached by Troy Spicer, coordinator of the Butchery Techniques program at Fanshawe College in London, Ontario, who also served as junior team manager. “They each brought something different to the table,” says Spicer. “I coached them individually, but they supported one another throughout the process. Representing Canada meant a lot to them.”
While Canada’s juniors did not place among the top competitors, all three completed their required technical cuts—an achievement not every participant accomplished. Judges praised them for creativity and professional presentation.
Education and Mentorship as Catalysts for Progress
Spicer says his experience coaching in Paris reinforced the urgent need for more butchery education in Canada. Fanshawe currently operates Ontario’s only post-secondary butchery program. During his time in France, Spicer toured one of over 100 butchery schools in the country, home to 6,000 active apprentices.
“Canada needs to do more to support formal training,” says Spicer. “We have the talent. What we need is the infrastructure to develop it.”
He plans to incorporate WBC-inspired evaluations into his curriculum to help students understand what excellence in the trade looks like at the highest level.
Industry Support and Sponsorship
Team Canada’s success in Paris would not have been possible without the backing of executive, national and regional sponsors:
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Executive sponsors:
• Canada Beef
• Canada Pork International
• Halenda’s Fine Foods
• Scott Pec Inc.
• Townsend Butchers
• National sponsors:
• Cookupco
• Dale Brook Supplies
• F. Dick Knives
• George Brown College – Centre for Hospitality and Culinary Arts (Senior Team Practice Home)
• Handtmann Canada
• Malabar Ingredients
• Mee-Chef
• St. Helen’s Meat Packers Ltd.
Regional sponsors:
• DeVito’s Shoe Repair
• Highland Packers
• Klever Equipped
• Knife Roll Company
• Meat & Poultry Ontario
• Max Meats
Coach Troy Spicer with Canada’s world juniors division butchers.
• Search & Rescue Aprons
• Saputo Dairy Products
• Fanshawe College (Junior Team Home)
• Olds College National Butcher School (Alberta Practice Home)
• Culinary Team Canada (Fundraising and technical support)
Special thanks to guest judges:
• Chef Michael Cortese-Turk – Humber College
• Chef Stuart Betteridge – George Brown College
“Sponsors are the backbone of our success,” says Baarda. “Training, travel, equipment— all of it requires support. We didn’t get here alone.”
Future Plans
With Baarda stepping down from his leadership role, co-captain Taryn Baker and the remaining team will continue building on Canada’s momentum. Baarda plans to remain involved in an advisory capacity.
“It’s time for new voices to carry this forward,” he says. “But I’ll always be a phone call away.”
For Spicer, the WBC was more than a competition—it was an affirmation.
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“This trade is essential,” he says. “We need to treat it that way by investing in people, promoting education and creating a pathway for butchers to build a career. This was a proud moment for Canada, but it should also be a starting point.”
About Butchery Team Canada
Founded in 2018 by the captain, Peter Baarda, Butchery Team Canada represents the pinnacle of Canadian butchery excellence on the world stage. The team is administratively supported by Meat & Poultry Ontario and has been competing in the World Butchers’ Challenge to showcase the skills and expertise of Canadian butchers. The team is dedicated to fostering the next generation of butchers, elevating industry standards, and promoting the craft of butchery at an international level.
About the World Butchers’ Challenge
The WBC is a global event designed to celebrate and push the boundaries of butchery. Each national team is given a set amount of time to transform a side of beef, a side of pork, a whole lamb, and five chickens into a display of innovative and high-quality retail-ready cuts. Judged on technique, efficiency, presentation and creativity, the competition is a true showcase of the artistry and skill within the industry.
ONTARIO BEEF Helping Your Customers Choose Local Beef
By Stacey Newman
Research shows that Ontario consumers have a strong preference for locally sourced high-quality food. Particularly now, with Trump’s tariffs creating uncertainty, we are seeing an increased demand for local food.
Some of the best beef in the world is produced right here in Ontario on local family farms. With an abundance of the highest quality feed ingredients and fresh water, Ontario’s beef cattle farming families have become globally recognized for producing great-tasting beef.
Even before the tariff situation, Beef Farmers of Ontario had ramped up consumer engagement efforts to promote Ontario beef and beef farming to the general public. Complementing public engagement efforts is the work of the Ontario Beef Market Development (OBMD) program, borne of a Joint Marketing Committee between BFO and the Ontario Cattle Feeders Association. While BFO focuses efforts on making Ontarians aware and excited that fresh,
local Ontario beef is an option, the OBMD focuses on getting the beef onto shelves and menus here in the province and abroad. While the two efforts are separate, they are very much complementary and supportive of one another’s work.
Getting Ontario beef onto store shelves and restaurant menus is key to the success of our program. The team works hard to make that happen. Once the product is available, however, it’s equally important to have it be identifiable! To that end, the OBMD team has produced some eye-catching point of sale (POS) materials to help you identify our Ontario products to your customers. Meat case dividers, window cling strips, and on-pack labels can all help you show your customers that you are contributing to supporting communities across the province and ultimately Ontario’s economy for generations to come. The OBMD team has a dedicated rep, Stephanie Kaufman, who has been travelling the province, visiting as many locations as she can to introduce them to our POS materials.
On the consumer engagement side, even before we launch our annual consumer awareness campaign in June, we have seen a marked increase in traffic to our
Ontario Beef website, particularly the Store Locator page, as Canadians make a sustained effort to source local food and other products. The Store Locator is a Google Maps-powered feature that allows folks to input their address and pull up any locations nearby that we know carry Ontario beef products. The map includes butcher shops, grocery stores, farmer’s markets, online sales, on-farm stores, and other directfrom-farmer purchase options. Any establishment that sells Ontario beef products is welcome (and encouraged) to appear on our map. It’s easy and free to be listed – there is a quick online form to fill out, and voila! You will be added.
In response to the increased web traffic, we have also made an effort to regularly highlight the locations we have in our map database via our social media channels. This has further increased the traffic to the locator, as well as increased the applications to add stores and producers to the map. Since the tariff chaos really took hold in February, we have added more than a dozen new locations, as well as received many requests to update information for existing locations. We know there are still many locations not on the map, so if you would like to be added, please scan the QR code below to access the online form or connect with Jennifer Kyle at the BFO officer contact information is included below.
In addition to the Store Locator, our Ontario Beef website is a great resource full of information on buying beef, cooking beef, nutrition, how beef is raised, environmental sustainability, social impact, general information about the sector, and, of course, recipe inspiration. While a lot of our digital marketing links back to the store locator through our campaign ads, we also link to these other great sections of the website whenever it aligns. We do see noticeable increases in website traffic whenever we send an ad out in the market, as well as through our regular social media activity. We encourage you to use the great info and resources available on our website!
Lastly, we have several great resources available to you that help tell the Ontario Beef story, as well as provide cut selection, cooking information and recipe inspiration. These are great to have on display for folks to pick up, and are also great for events. If you are out and about at events like the CNE, you will see many of these resources in action. If you are interested in these resources, please contact Jennifer at the BFO office.
At Ontario Beef, we are proud to be your neighbours, part of your community and valuable contributors to Ontario’s economy. We are proud to produce some of the best beef on the planet, and we are excited to help you showcase our Ontario products to your customers.
Interested in POS materials? Contact Stephanie Kaufman at stephanie@ontariobeef.com.
Interested in the store locator or other promotional materials? Contact Jennifer Kyle at jennifer@ontariobeef.com.
Do You Sell Ontario Beef?
As talked about, our ontbeef.ca website includes a store locator feature. This is a Google Map-powered feature that allows visitors to plug in their address and pull up any butcher shop, store, farmers market or farmer selling Ontario beef products within the selected radius of their home. As the tariff war continues, we are seeing a significant increase in people trying to source local products, including Ontario Beef. In addition, we will attend events and have our campaigns in-market throughout the year, so we would like to continue to build the database of places where folks can purchase Ontario beef products. If you sell beef (or know of someone who does), whether it’s a butcher shop, grocery store, or other retail model, you are welcome to be included on the locator map! It is FREE to be added to the map, and applying is super easy.
Scan the QR code, visit ontbeef.ca/ store-locator/ to access the simple online form, or contact Jenn at the BFO office.
Beef and Feta Pide
Pide is essentially a Turkish pizza, traditionally baked in a wood fired oven. While the traditional dough is slightly different, this simplified version uses ready-made pizza dough.
In large skillet, heat oil over medium-high heat. Add beef, garlic and onion. Cook, breaking up meat with wooden spoon, until no longer pink, about 7 minutes.
Add tomatoes, red pepper, tomato paste, cumin, paprika, salt, red pepper flakes and pepper to taste. Bring to simmer, reduce heat to medium, stirring occasionally then more frequently near end of cooking, until tomatoes have completely broken down, about 15 minutes. Stir in the 1/4 cup (50 mL) chopped parsley. Transfer to medium bowl and refrigerate while preparing dough.
Flour hands and dough generously. On well-floured surface, roll dough to 8- x 16-inch (20 x 40 cm) rectangle. If dough bounces back, let rest a few minutes. Transfer to large parchment paper-lined baking sheet. Stir half of the feta into beef filling. Spread filling down middle of dough, leaving a 1-inch (2.5 cm) border on all sides. Roll in long sides and pinch to form edge. At short ends, squeeze and twist dough to make points (it should resemble a canoe). Bake on lower rack in 400⁰F (200ºC) oven until dough is browned, 25 to 30 minutes. Let stand 10 minutes. Sprinkle with remaining feta, parsley leaves and cherry tomatoes. Cut into 8 strips.
NUTRITIONAL INFORMATION
• Protein: 22 grams
• Carbohydrate: 48 grams
• Fibre: 2 grams
(1 Serving)
• Fat: 12 grams
• Calories: 389
• Sodium: 1010 mg
INGREDIENTS
Makes 8 servings.
• 1 tbsp (15 mL) olive oil
• 500 g extra lean Ontario Ground Beef
• 3 cloves garlic, minced
• 1 small Ontario Onion, coarsely grated
• 2 Ontario Greenhouse Tomatoes, seeded and finely chopped
• Half Ontario Greenhouse Sweet Red Pepper, finely chopped
• 1 tbsp (15 mL) tomato paste
• 2 tsp (10 mL) ground cumin
• 1 tsp (5 mL) sweet smoked paprika
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) crushed red pepper flakes
• Freshly ground black pepper
• 1/4 cup (50 mL) chopped fresh Ontario Parsley
• 1 prepared pizza dough (700 g)
• 1 cup (250 mL) crumbled Ontario Feta Cheese
• Fresh Ontario Parsley Leaves
• 7 Ontario Greenhouse Cherry Tomatoes, halved
Digi Canada
Focuses on Service and Growth for Ontario’s Meat Processors
By Stacey Newman
When Ian Longley joined DIGI Canada as business development sales manager two years ago, one of his first calls was to Meat & Poultry Ontario (MPO). With more than 35 years of industry experience, Longley knew the value of connecting with the right association.
“Joining MPO was one of the first things I did,” he says. “It’s very important, especially when working with and responding to the needs of small to medium-sized processors.”
DIGI Canada is a subsidiary of DIGI TERAOKA, a global corporation with offices in Japan, Europe, and North America. Founded in 1925, DIGI supplies weighing and packaging, particularly in retail solutions for supermarkets and industrial food processing markets. They are dedicated to bringing their series of weigh price labelling equipment and various box labelling solutions to Canadian meat processors.
The company’s product portfolio is designed to support processors of all sizes, with a particular focus on flexibility, integration, and operational efficiency for small to medium-sized facilities. Its industrial equipment range includes automatic weigh-wrap-labellers that combine weighing, wrapping, and labelling in one compact system—ideal for highthroughput lines with strict hygiene requirements. These systems help streamline production while reducing film usage and labour.
DIGI also offers automatic weigh labellers that apply accurate pricing and weight data on pre-packaged products, supporting regulatory compliance and consistency in retail and wholesale environments. Its print-and-apply labelling systems provide high-speed, inline labelling solutions suited for a variety of package types and production line layouts.
For smaller operations or those needing more manual flexibility, manual weigh labellers offer ease of use and
reliability for batch production and specialty runs. DIGI’s package inspection and sorting systems help processors maintain quality control by automatically identifying and removing packages that fall outside of acceptable thresholds.
Beyond labelling and inspection, DIGI Canada supplies a range of weighing solutions. These include counting scales for accurate portioning and batch control, standard industrial scales for everyday operational weighing, and waterproof scales built for wet environments where washdown capability is essential.
To support continued operations and reduce downtime, DIGI also supplies a complete selection of consumables, including stretch film, linerless labels, thermal transfer ribbons and compatible supplies for its equipment lines.
Longley’s knowledge of the products and the broader food industry, combined with DIGI’s reputation and investment in service, creates a strong offering for processors across the country. “We are highly service driven,” he says, explaining that Digi Canada’s coast-to-coast team of technicians is very large and responsive.
Service is a crucial differentiator, especially in an environment where processors are balancing operational needs against ongoing global supply chain challenges. There is a notable hesitancy among processors to invest in new equipment until they have a better sense of market stability post-pandemic and post-trade disruptions. DIGI Canada is positioning itself to support these businesses, regardless of market turbulence.
Innovation is also key. DIGI recently exhibited at IFFA—the world’s largest trade fair for the meat industry to promote new packaging and labelling solutions being introduced. Over the next six to 12 months, DIGI plans to expand its industrial portfolio to include up to seven new product lines, with a focus still very much on the needs of small to medium-sized processors.
“DIGI is also innovating into packaging,” Longley says. These advancements represent a broadening of DIGI’s industrial offerings. The company’s new equipment lines will be tailored for processors that need flexibility and reliability without the complexity of large-scale systems.
On the subject of AI and advanced tech; DIGI Canada’s focus is continuing to enhance the core capabilities of its labelling and packaging equipment—improving functions like underweight and overweight detection during weight-price labelling, these are practical innovations that add immediate value for its customers.
DIGI is excited about the new phase of growth and the opportunity to serve the meat and poultry community more deeply through MPO. “The value of membership and the benefit you get back is unmatched,” he says. The association’s trade shows, networking opportunities, and close-knit community of processors and suppliers create meaningful business opportunities and connections.
As DIGI Canada grows its product lines and deepens its service capabilities, its partnership with MPO and its commitment to serving Ontario’s meat industry remain central to its success.
Ian Longley Business Development Sales Manager
DIGI CANADA Inc.
87 Moyal Court Concord, Ontario L4K 4R8
P: 905-879-0833
E: ian.longley@ca.digi.inc digisystem.com
Herrington’s Quality Butchers
Marks 25 Years of Local Commitment and Craft Butchery
By Stacey Newman
For Brent Herrington, butchery is not only just a job, but a longterm commitment to his family, customers, staff and community. Since 1999, Herrington’s Quality Butchers has operated as a traditional butcher shop in downtown Port Perry, Ont, offering in-house production, locally sourced meat and a customerfirst approach that prioritizes trust and consistency.
“We’re not just selling meat,” says Herrington. “We’re creating a meat-buying experience.”
Herrington and his wife Jacqueline purchased the business 25 years ago. Together, they have shaped a store that has grown by staying focused on fundamentals: careful sourcing, direct service and hands-on preparation. “Everything is done here,” he says. “From the cutting to the packaging to the conversations we have with customers. We’re here, and we’re part of the process.”
shop. “We’ve explored our options, but we don’t want to compromise quality,” he says. “Scaling up would mean changing how we do things, and I’m not convinced that’s worth it.”
Located on the shore of Lake Scugog, Port Perry is a popular tourist destination in the summer, but Herrington says the shop’s strength lies in its local customer base. “We serve people from the area yearround,” he says. “Summer helps us push volume, but our regulars are the backbone of this business.”
One of Herrington’s most well-known offerings is its line of house-made meat pies. The shop produces about 22 varieties, all prepared from scratch with meat cut by hand on-site. “It’s become something we’re known for,” he says. “We’ve had customers travel from Niagara Falls, Kingston and beyond just to stock up.”
Despite interest from outside retailers, Herrington has opted not to distribute the pies beyond the
Herrington’s employs 18 staff across full- and parttime roles. Several have worked with the business for more than a decade, including one butcher who has been there for over 20 years. “Our turnover is low,” Herrington says. “We’ve built a team that works well together, and we all share responsibility for what the shop puts out. They’re not just employees—they’re part of the identity of this place.”
The shop’s approach is rooted in what Herrington describes as old-school butchery: portioning, trimming and preparing all meats in-house, and dealing directly with customers. “We’re not trying to compete on volume or price,” he says. “We’re offering something different—knowledge, service
That difference has become more apparent as grocery chains consolidate their influence and pricing structures. “Large retailers can afford to sell
meat at a loss and make it up elsewhere,” says Herrington. “It distorts what people think meat should cost, and that makes it harder for independent butchers to explain the value of what we do.”
He says customer expectations have shifted, with more people paying attention to where and how their food is sourced. “There’s more awareness now,” he says. “People are questioning where their food comes from and who profits from it. That opens the door for independent businesses to offer an alternative.”
Herrington is a long-time member of Meat & Poultry Ontario and says the association plays a critical role in supporting small operators. “There’s strength in numbers,” he says. “Through MPO, we have access to advocacy, peer networks and resources that would be harder to reach on our own.”
Earlier this year, Herrington represented Canada at the 2025 World Butcher Challenge in Paris as a member of Butchery Team Canada. It was the country’s second time competing at the international event. The team placed fifth overall— Canada’s best showing to date.
Herrington’s role was as the team’s “breaker,” responsible for initial carcass breakdowns, and he also took on a leadership
role in keeping the team on track during the competition’s tight three-hour window. “You need to stay focused,” he says. “It’s fast, and the pressure is high, but the teamwork was solid. It reminded me why I got into this trade in the first place.”
Since returning, Herrington has led demonstrations for local high school culinary students and continues to speak publicly about the need to attract young people to the trade. “Butchery isn’t a certified trade in Canada, and that’s a barrier,” he says. “It’s a skilled craft that deserves more recognition and structure.”
Looking ahead, Herrington says the business will remain focused on its core strengths: strong service, consistent quality and a close-knit team. “We’re not planning to expand significantly,” he says. “We’ve learned how to operate within our space. Our goal is to keep doing what we do well and not lose sight of that.”
Brent Herrington Herrington’s Quality Butchers 251 Queen Street Port Perry, ON L9L 1B9 brent@hqb.ca portperrybutcher.com
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Just In Time for Hiring Season: 15 Tips for Getting Safety Messages Across to Young Workers
From Workplace Safety & Prevention Services
Young workers are enthusiastic, productive, versatile, and eager to learn, making them a great asset to your business during the hectic summer months. But teens are also inexperienced and unfamiliar with health and safety. They may not feel comfortable speaking up if they see something unsafe, may act before thinking of long-term consequences or believe they are immune to harm.
While they make up only 13 per cent of the workforce, young workers account for 16 per cent of WSIB lost time injury claims and are three times more likely to experience an injury during their first month on the job.
As an employer, it’s your job to keep your young workers safe. That means having robust orientation and training that considers a teen’s unique traits.
“An accident involving a young person takes a huge toll,” says Shawn Chadwick, WSPS partnerships account manager. Besides the worker, their co-workers, community and family
are all affected. As for your business, your WSIB premiums could go through the roof, a Ministry inspector could visit and issue orders or fines, and your reputation could be damaged, adding to staffing issues already being felt across the province.”
So, how can you ensure the health and safety information you provide in your orientation and training sticks with young employees? Follow Chadwick’s tips.
15 tips to help young workers retain health and safety information
1. Make sure you have safety policies and programs in place before hiring young workers. “Enforce your workplace policies and follow up on concerns in your workplace ahead of hiring young workers. This will set the tone of a good safety culture,” says Chadwick. “Young workers will look to their coworkers for guidance. You don’t want them observing unsafe behaviours and believe the behaviour is normal or acceptable.”
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2. Ensure your orientation and training are thorough. When it comes to orientation and training programs, remember it’s not enough to give young workers policies to read and say, ‘I’ll come back in two hours, and then you can start your job.’ Young workers may not understand or absorb the material. See training tips below.
3. Send HR-related paperwork to young workers ahead of time. “The amount of information they need to absorb during orientation can be overwhelming,” says Chadwick. “This takes some things off their plate and helps shorten the day.”
4.Put health and safety first on the agenda during orientation. “Orientation can take hours. It’s best to convey health and safety information when brains are not bogged down with many other information. Workers are required to take online Health and Safety Awareness Training,” says Chadwick. Employers and workers can access this free, interactive, self-paced eCourse online.
But this online training is not a substitute for proper orientation and training. Orientation should cover legislated responsibilities, including the Workplace Hazardous Materials Information System (WHMIS), duties
of supervisors, workers and employers, the Internal Responsibility System (IRS), workers’ rights and the unique hazards of the workplace.
5. Schedule breaks during the training. Providing breaks allows learners to regain focus and keep their brains fresh in the new learning environment.
6. Set the tone during orientation. Reinforce your company’s health and safety culture and your expectation that every employee will work safely, follow procedures, and report hazards. “Also address young workers’ beliefs and insecurities,” says Chadwick. “For example: ’We don’t expect you to be superheroes – we understand that you are not going to be perfect right out of the gate and expect and encourage you to ask questions if you are not sure of something.’” “This helps prevent young workers from trying to figure things out on their own, which can lead to incidents and injuries,” says Chadwick.
7. Don’t use acronyms or jargon. “While acronyms can be useful once you know your subject, to someone new to health and safety, terms like WHMIS and IRS can be intimidating and confusing,” says Chadwick. Use the full
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name the first few times: Workplace Hazardous Materials Information System, and Internal Responsibility System, etc. Also, define unclear terms, such as ‘centre of gravity’, in forklift training.
8. Explain the consequences of not following safety rules. “Be very clear about what could happen,” says Chadwick. “For example, if you take a guard off a machine without proper safety precautions, you could become entangled and possibly lose a finger or an arm.”
9. Reduce anxieties at the start of training. “Young people are in anxious mode during their first job, which can affect their ability to actively listen,” says Chadwick. “Do everything you can to get anxiety out of the room.” Introduce yourself and provide a quick anecdote about yourself. Then ask others in the room to do the same. “Keep it very personable before launching into the material.”
10. Encourage young workers to ask questions. “Asking
answers your question, you may have just discovered a gap in your training. Review the information again in a different way.” After training is complete, continue building relationships with workers by following up with them and checking in on their progress.
11. Use common analogies to make complicated topics more relatable. For example, while providing instruction on the IRS, Chadwick suggests asking young workers what their favourite sport is. “Take that sport and go through everybody’s role on the team to illustrate the concept that everybody plays a role in making the team successful. Then apply that analogy to the roles of worker, supervisor and employer in the IRS.”
12. Verify that learning has taken place. Quizzes, true or false questions, or contests can be used after training sessions to confirm learning; however, Chadwick suggests the best way to show an understanding of how to do a job safely is to have them demonstrate it.
13. Be sure your supervisors are trained and “competent”. A supervisor has specific duties under the Occupational Health and Safety Act for keeping workers safe and can be held liable if a worker is injured. The employer must make sure their supervisors are able to take on this role.
14. Pair each new employee with an experienced one. Whether you call the person assisting your young worker a mentor, a buddy, or a coach, choose someone who is competent and has a track record of following safety rules. “Young workers may be shy and uncertain, forget what they’ve learned, and work more slowly. Ensure you pair them with someone who is not only knowledgeable but also has good people skills and is patient,” advises Chadwick.
15. Repeat, repeat, repeat. Young workers’ lives are full of distractions, and their concentration skills may not be fully developed. Repeat health and safety messages frequently in different ways, using different tools, to ensure understanding and expectations.
Have health and safety questions? WSPS is here to help. Contact us at 1-877-494-9777 or fill out this form and a member of our team will contact you soon.
Empowering Farmers and Food Processors: The Game-Changing Innovation of bioLinks
From AgSights
In today’s fast-paced agricultural and food production industry, efficiency, transparency, and consumer trust are more critical than ever. Farmers, food processors, and retailers must balance inventory management, traceability, and compliance with ever-growing demands. Enter bioLinks—a revolutionary software designed to simplify inventory tracking while offering unparalleled “farm-to-fork” traceability.
Launched by AgSights, a Canadian technology company dedicated to agricultural solutions, bioLinks provides an all-in-one platform that transforms how businesses handle inventory, sales, and consumer trust. With real-time tracking, seamless barcode scanning, and an integrated online store, bioLinks is poised to be a game-changer for the agricultural sector.
For many farmers and processors, inventory management is a major challenge. Manual tracking is time-consuming and prone to errors, which can lead to losses, inefficiencies, and compliance risks. bioLinks addresses these pain points by automating inventory updates and linking every sale back to its original source.
“If you have a barcode, we can track it,” explains Lois Neeb, Business Development Associate at AgSights. The software can scan multiple barcodes and track products in real time, automatically updating inventory, ensuring businesses stay on top of their stock with ease. Beyond inventory control, bioLinks enhances traceability, a feature that is becoming increasingly important for food safety and consumer confidence. With RFIDtagged animals linked to carcass IDs, businesses can offer complete transparency, demonstrating exactly where their products come from.
One of bioLinks’ standout features is its ability to provide valuable sales and profitability insights. With automated tracking and data analytics, businesses can determine which products perform best at different times of the year, allowing them to optimize pricing, inventory, and marketing strategies.
“It’s an option to add value to the product that they are selling while also helping them find efficiencies in their business,” says Betty-Jo Almond, general manager of
AgSights. “With bioLinks, business owners will be able to have full traceability and be able to look at their records with minimal time involvement to figure out which products are selling the best, which have the greatest margin, and which products move at which time during the year.”
“Right now, I can go into bioLinks at any time and tell you want is sold on a daily, weekly, monthly, or annual basis,” says Mike Buis, President of Buis Beef. “Knowing in real time what is what is moving out the door helps us plan not only our inventory, but also our staffing levels. We can identify our busiest times of the day and ensure we have the right number of staff on hand.”
For small and mid-sized businesses, this kind of insight is crucial—it enables them to make informed business decisions without dedicating excessive time.
bioLinks isn’t just about technology—it’s about empowering local food production and strengthening the “buy local” movement. The software enables small to midsized food producers to compete with larger corporations by streamlining operations and maximizing efficiency.
“It’s a software that supports local food production and sale of it,” says Almond. By offering robust tracking tools and integrated sales platforms, bioLinks makes it easier for businesses to sell their products locally while maintaining full control over their supply chain.
The very best part of bioLinks, according to Buis, is the fact that it’s cloud based. “You never lose your data, and you can access it from anywhere you want.”
bioLinks is more than just software—it is a transformational tool that enables farmers, food processors, and retailers to operate efficiently, build consumer trust, and increase profitability.
For businesses looking to enhance efficiency, reduce operational headaches, and gain a competitive edge, bioLinks is a solution worth exploring.
To learn more, visit agsights.com or contact Lois Neeb at 1-855-246-2333 or by email at lneeb@agsights.com.
RISCO Ground Beef Systems are designed for producing ground meat from various sources such as beef, pork, chicken, and turkey, ensuring uniform portions for further processing.
One of the key features is the ability to portion and deposit the ground meat directly into trays without manual intervention by the operator. Tray loaders automate the loading of trays, reduce manual labor and speed up the production line. Combining these components creates a streamlined ground meat production system that meets quality standards and enhances productivity. RISCO’s commitment to innovation and efficiency makes them a reliable choice for industrial meat processing.
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Tracking Trust: Why Traceability is the Backbone of a Global Meat Supply
By Baljit Kheeva, Food Safety Systems Specialist, Meat & Poultry Ontario
In an increasingly globalized food system, traceability serves as the pillar of food safety and quality assurance. With supply chains spanning domestic and international markets, ensuring the ability to track food products from farm to table is essential, not just for consumer safety, but for maintaining trust, enabling swift recall responses, and meeting regulatory requirements.
In Canada, robust traceability systems help businesses and regulatory bodies quickly identify and address food safety risks. Under the Safe Food for Canadians Regulations (SFCR), food businesses—including importers, exporters, processors, distributors, and retailers—must maintain records that allow products to be traced one step forward and one step back in the supply chain. This system supports rapid interventions, minimizes public health risks, and strengthens consumer confidence in the integrity of the food industry.
As technology advances, digital tracking solutions are enhancing the efficiency and accuracy of traceability efforts. For Canadian businesses, investing in comprehensive traceability measures is not only a regulatory necessity but also a strategic advantage in building a resilient and trustworthy food network.
What is Food Traceability?
Food traceability refers to the ability to systematically track a food product and its ingredients across all stages of production, processing, and distribution. It involves maintaining precise documentation that links each step in the supply chain—from cultivation and processing to transportation and retail. This process ensures transparency, safety, and regulatory compliance, enabling swift identification of potential risks and facilitating effective response measures in the event of a food safety incident.
Why Traceability Matters in Canada?
Canada imports and exports vast quantities of food. According to the Canadian Food Inspection Agency (CFIA), nearly 70 per cent of the food consumed in Canada includes imported ingredients or components. In such a landscape, traceability is vital for:
Ensuring Food Safety: In the event of contamination, like Listeria or Salmonella, traceability helps isolate the issue quickly, minimizing consumer risk and preventing wider public health impacts.
Facilitating Recalls: Traceable records allow companies and the CFIA to issue targeted recalls, reducing the scope and cost of recalling entire product lines unnecessarily.
Building Consumer Confidence: Canadians are increasingly interested in where their food comes from. Traceability supports consumer demand for transparency and can enhance trust in domestic and imported products. Export Compliance: Canadian exporters must meet the traceability requirements of international markets, such as the U.S. FDA’s Food Safety Modernization Act (FSMA) and EU food safety regulations.
Traceability Requirements in Canada
The Safe Food for Canadians Regulations (SFCR), which came into effect in 2019, made traceability mandatory for most food businesses in Canada. These regulations require companies to keep records that show the movement of food through the supply chain and to make this information available to the CFIA upon request.
As traceability technology evolves, Canadian businesses can leverage innovative tracking solutions, such as blockchain, RFID, and automated databases, to strengthen their compliance efforts and improve supply chain efficiency. By implementing robust traceability systems, food producers, distributors, and retailers can enhance supply chain transparency, mitigate risks, and ensure compliance with regulatory standards. As consumer expectations continue to evolve, investing in efficient traceability technologies is not just a regulatory requirement, but a strategic advantage— one that strengthens food safety, brand integrity, and public trust in an increasingly interconnected marketplace.
TSmart Slaughter: How Small and Medium Abattoirs Can Leverage Innovative Technologies
By Daphne Nuys-Hall, Technical Director, Meat & Poultry Ontario
he global meat industry is evolving, and small to medium-sized abattoirs are uniquely positioned to benefit from the new wave of technology transforming the sector. While large-scale processors often dominate headlines with high-tech facilities and massive automation budgets, a growing number of affordable, scalable innovations are now within reach for smaller operations.
From improving efficiency and hygiene to boosting traceability and sustainability, these technologies offer real-world benefits without requiring a multi-milliondollar investment. Here’s a look at how small and medium abattoirs around the world are embracing practical innovations to future-proof their businesses.
1. Affordable Automation and Robotics
Automation doesn’t have to mean replacing your entire production line with robots. For small abattoirs, targeted automation in specific tasks, like carcass splitting, cutting, or packaging, can lead to significant improvements in productivity and safety.
Compact, modular robotic systems are becoming more accessible and user-friendly. Companies like Jarvis and Industries Riopel offer semi-automated tools designed specifically for mid-size plants. These systems can reduce repetitive strain injuries among staff, minimize product waste, and increase daily throughput—even in limited floor space.
Some smaller processors are using programmable meatcutting machines or mechanical deboners that require less training and deliver consistent results. These systems are often mobile or modular, making them easy to integrate into existing lines.
2. AI-Powered Carcass Grading and Monitoring
Artificial intelligence isn’t just for tech giants. Cloud-based AI tools are now being used by smaller processors to improve meat grading and quality control.
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Affordable camera systems equipped with AI algorithms can grade carcasses based on fat coverage, marbling, and muscle structure. These tools are more consistent than the human eye and can help businesses get better prices by meeting customer and market specifications more accurately.
Some AI platforms also offer predictive maintenance alerts for machinery, helping small facilities avoid costly downtime by addressing equipment issues early.
3. Blockchain Lite for Traceability
Consumers and retailers are increasingly demanding transparency in the meat supply chain. While full-scale blockchain platforms might seem out of reach, many small abattoirs are adopting simplified versions—sometimes called “blockchain lite”—to provide digital records of animal origin, processing date, and handling conditions.
These systems often use QR codes and cloud-based apps to track animals from farm to plate. This not only helps build consumer trust but also makes compliance with export and food safety regulations easier and more affordable.
Many companies offer easy-to-use platforms tailored to small processors looking to digitize their records without breaking the bank.
4. Internet of Things (IoT) for Smarter Operations
Smart sensors can provide small abattoirs with real-time insights into their operations—no IT department needed.
Temperature sensors in chillers, pH monitors in effluent systems, and wearable trackers for workers and livestock are examples of low-cost IoT tools that can alert managers to issues before they escalate.
For instance, temperature monitoring systems that send SMS alerts if chillers rise above safe levels can prevent spoilage. Water flow sensors can identify leaks or overuse, reducing utility costs.
These systems can often be installed quickly and paid for monthly, making them viable even for lean budgets.
5. Virtual Training for Staff
One challenge faced by many small and medium abattoirs is onboarding and upskilling staff efficiently. Virtual and augmented reality (VR/AR) tools can help.
Companies like VRAI and Interplay Learning offer immersive training simulations that teach hygiene practices, equipment handling, and safety procedures. These can be used on inexpensive headsets or even smartphones, reducing the need for one-on-one training and downtime.
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By offering consistent, hands-on training, these tools help improve performance and reduce workplace accidents—a key benefit for small teams.
6. Sustainable Waste and Water Management
Sustainability is becoming a competitive advantage, even for smaller operations. Fortunately, there are affordable solutions that improve environmental performance while cutting costs.
For example, installing a basic anaerobic digester can convert organic waste into biogas for heating or electricity. Composting systems can turn by-products into soil enhancers for local farms.
On the water side, compact filtration and recycling units allow some abattoirs to reuse process water, significantly reducing bills and meeting environmental regulations more easily.
Some government programs and rural development grants may even offer financial support for businesses investing in green technologies.
7. Non-Thermal Sterilization for Food Safety
Maintaining high food safety standards is essential, but can be expensive. Newer, non-thermal technologies like highpressure processing (HPP) and cold plasma offer chemicalfree ways to sterilize meat and surfaces.
While industrial HPP units are still pricey, small-scale toll processors (third-party HPP service providers) are popping up in major markets, allowing smaller processors to access the technology without buying the equipment.
Cold plasma units for equipment and air disinfection are becoming more compact and cost-effective, helping small abattoirs meet hygiene standards and reduce pathogen risks without harsh chemicals.
The Bottom Line: Innovation at Your Scale Technology is no longer reserved for mega-processors. Small and medium abattoirs now have access to a growing toolbox of smart, scalable solutions that can help them remain competitive, safe, and compliant.
By starting small—automating a single task, digitizing traceability, or installing a sensor network—SMEs can unlock operational efficiencies and build a strong foundation for growth. Many of these technologies also align with evolving consumer expectations around transparency, sustainability, and quality.
As customer demands shift and regulations tighten, forward-thinking businesses that adopt smart innovations today will be best positioned for success tomorrow.
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BrokerLink Insurance pg. 21, 34 brokerlink.ca
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Darling (Rothsay) pg. 44 darlingii.ca
David Food Processing Equipment Inc. pg. 46 davidfoodprocessing.com
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