The BAC (Beef Advisory Committee) will be hosting this exciting Competition again this year. With the growing popularity of the carcass beef project, this year, members will once again have the opportunity to compete in a province-wide carcass competition. Members select and feed a beef animal to the finished weight, as they would a live market beef project, however the animal is judged live and on the rail providing members with an additional learning opportunity. Please take the time to read the Guidelines – there is a lot of important information, that will make the competition much easier for you.
Goal: The goal of this competition is to find the carcass that provides the highest quality beef for a restaurant.
For general information about this program, please click on the Competition Guidelines link above.