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The Canadian Meat Council is Canada's national trade association for the federally inspected red meat packers and processors. It is an industry trade group associated with the meat packing industry. Federally inspected plants account for over 90% of all the meat processed in Canada.

As a key component of Canada's agriculture sector, the red meat industry is the largest sector of Canada's food processing industry, representing 15% of Canada's agri-food exports and employing more than 45,000 Canadians. It is also one of Canada's leading manufacturing sectors with annual sales of over $15 billion.

Contents 1 History 2 Meat Packers Council of Canada 3 Publications 4 Events 5 See also 6 External links 7 Suggested Reading

A group of Ontario meat packers met in Toronto in August, 1919 to decide if an association is needed to represent the industry which underwent tremendous growth during and after the WWI. With overwhelming support for the idea, Samuel E. "Sam" Todd was appointed to head the Council (then called as "The Industrial and Development Council of Canadian Meat Packers") on September 1, 1919. J. S. McLean was elected as the first president of the Council. E. B. Roberts, a journalist by profession was hired by beginning of 1920 to take care of the Councils media and publicity relations.

The first office of the organization was located at 186 King St. W., Toronto. Membership included Harris Abattoir Lts., William Davies Co. Ltd., Swift Canadian Co. Ltd., Gunns Ltd., Canadian Packing Co Ltd., Puddys Ltd., F. W. Fearman Co., Ingersoll Packaging Co. Ltd., Whyte Packing Co. Ltd., Gallagher-Holman and Lafrance Co. Ltd., Gordon-Ironside & Fares Packers Ltd., Wilson Canadian Co. Ltd., and Armour and Co.

The Industrial and Development Council of Canadian Meat Packers was considered lengthy by many members and an alternate name "Meat Packers Council of Canada" was proposed. It was not until Sam Todd retired in 1952 that the name was officially changed to Meat Packers Council of Canada. The council was "incorporated" as an association in 1961 after serving as a voluntary, unincorporated association for nearly 40 years.

Two booklets, Canadian Livestock Future and Better Livestock - The Nation's Welfare were published in the early 1920's.(reference needed)

A monthly series called " A letter on Canadian Livestock Products" was published since 1921. (ref needed)

Three editions of Food Service Meat Manual was published so far. Third Edition is available currently from the Council.

A series of position papers on issues facing the Canadian Meat Industry are available only for the members of the Council.

Proceedings of the Technical Symposium of the Canadian Meat Science Association.

Annual Meeting are held every year since 1919. The meetings are one of the largest gathering of the Canadian Meat Industry's decision makers.

Symposium and workshops on technical areas are held on need basis.

• North American Meat Processors Association
• American Meat Institute

• Canadian Meat Council Website
• Canadian Meat Science Association
• American Meat Institute

MacLachlan, Ian. Kill and Chill: Restructuring Canada's Beef Commodity Chain (2001)

Rennie, James ed. The Growth and Development of Canada's Meat Packing Industry (1969)(Documentary)

MacLachlan, Ian. Meat-Processing Industry. [Historica The Canadian Enclyclopedia].

The Meat Packers Council of Canada: A History of Dynamic Leadership. (Sorce: Unknown)