Keystone Processors Blog

Need to jazz up your burger? Celebrate this summer with little beef bites that pack big flavour! You see them in restaurants and high-class eateries all across Canada, little bite-sized beefy sensations taking over the menu. These ‘sliders’ or mini-burgers are easy to make, even easier to eat and full of good-for-you vitamins and minerals.

Step 1: For the ideal burger, start with ground beef. For an added flavour twist, try your mini-burgers with lean ground round or sirloin. All of these lean options offer minimal flare ups on the grill, while offering the most in flavour and nutrition.

Step 2: For parties, try making a variety of flavour profiles for guests to enjoy.

Step 3: Follow basic burger recipes and decrease patty by half to two thirds – a flattened meatball in essence.

Step 4: Got the burgers made but stuck looking for itty-bitty buns? Try store bought dinner rolls, thin slices of toasted baguette, a quarter of a whole wheat wrap or use a cookie cutter to cut out rounds from pita bread. You can even just take a hot dog bun and cut it into thirds.

Step 5: Enjoy! Amazing! So much taste and nutrition in one little beef slider!

Recipe courtesy of Canadian Beef www.beefinfo.org

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Love your beef? Love celebrating Canada Day weekend? Here’s your chance to show it!

Between Thursday, July 1st to Sunday, July 4th Keystone Processors wants you to submit a picture of yourself or with friends and family, preparing, grilling or eating your favourite beef dish. Could be a hamburger or a steak… the best Canada Day Weekend picture will win a sirloin tip roast.

You can enter the contest by visiting our Facebook page and becoming a fan by clicking the “Like” button and choosing the “Upload Photo” option.  Remember to include your name with your entry.

Keystone will select the winning entry on Wednesday, July 7th and announce the results on Twitter and Facebook.  Deadline for entries is on Sunday, July 4th.

We can’t wait to see your best shot of eating, grilling or cooking your favourite Keystone Processors dish! Happy Canada Day everyone!

(Contest is open to Manitoba residents only. We reserve the right to substitute the equivalent cash value where shipping and handling is prohibitive.)

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So it turns out (to no surprise), that Winnipeggers like their barbecues!  Our annual barbeque was held today on location at 663 Marion St. and was a great success!

We would like to thank everyone who came out, showed their support and donated to Siloam Mission.

We really lucked out and had fabulous weather. With the sun shining and the aroma of delicious burgers, hotdogs and steaks in the air, we ended up attracting and serving close to 100 people, from families to business people.

Larry Updike, Senior Communications and Advocacy Spokesperson of Siloam Mission with Kelly Penner, President and CEO of Keystone Processors Ltd.

We greatly appreciate everyone attending.  It was a lot of fun talking to Winnipeggers about our products and what we do here at Keystone Processors Ltd, while serving our premium Manitoba-raised Natural Prairie Beef products.  And it was also very gratifying to see so many of our guests buying a box of our products to take home.

If you would like to buy some of our products, all of our steaks are 15% off, until Sunday, June 27th. Visit our online store to learn more.

Thanks to everyone for taking part and making the event such a great success! We can’t wait until next year!

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Did you know that nearly 19 percent of men and 31 percent of women have protein intakes that are below the current Recommended Dietary Allowance?

The Beef Checkoff teamed up with the 2010 John Hancock Sports and Fitness Expo Boston Marathon Weekend to inform runners and spectators about the protein power found in lean beef.

Sixteen runners wore BEEF jerseys at this year’s Boston Marathon and all were fueled to the finish with beef!

Team BEEF extended the message to fellow runners and spectators, that incorporating high quality protein into the diet throughout the day can help in maintaining a healthy weight, building muscle and fueling physical activity.

What a great way to promote beef! Have you seen runners or know of any interesting ways beef is being promoted?

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Winnipeg’s Keystone Processors Ltd. was the scene of a Chinese cultural and business exchange this week as it strengthened its ties with a major corporation from the City of Harbin in Northeast China.

Keystone Processors joined the Manitoba Cattle Enhancement  Council in welcoming senior representatives from the POTA Information Consulting Co., Ltd. and the POTA Institute of Business to Manitoba. General Manager Peter Pang and International Business Development Manager Judy Pang were on a fact finding and business development mission with a goal of opening new two-way trade with Manitoba in general, and to establish closer ties with Keystone Processors in particular. Read more…

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National Meat Sales is the latest customer of Keystone Processors Ltd., marketing our beef to retail outlets all around the province.

“They took one tour of our plant and saw the quality and quantity we’re producing and put in an order that day,” said Corry Berndsen, VP of Operations for Keystone Processors. “They were excited to find a source of high quality, Manitoba-raised beef, but they also really saw the potential to be involved in bringing it to market.”

(Photo: National Meats President Kirk Ziemianski, left, inspects some of our beef during a tour with Keystone Processors President Kelly Penner.) Read more…

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Keystone Processors held its official opening today, marking the occasion with an official ‘tenderloin cutting’ ceremony.

About three dozen guests crowded into the reception area of the plant at 663 Marion Street in Winnipeg to see Keystone Processors President Kelly Penner slice into a finely aged, premium Manitoba tenderloin with Kate Butler, Executive Director of the Manitoba Cattle Enhancement Council. Read more…

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Here are some photos we took this week as we processed our first shipment of beef at our plant at 663 Marion Street in Winnipeg.

We have spent the last few months renovating the former Maple Leaf pork plant and have the coolers and processing areas up and running as you can see.

The first photo is of Corry Berndsen, our Vice President of Operations. He knows more about the beef business than just about anyone in the province.

We’re contracting with another facility for slaughtering while we work to finish our own plant upgrades. We’re progressing with our plan to build our plant to Canadian Food Inspection Agency standards so we will be able to export our quality Manitoba beef around the world. Read more…

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