Premium-quality, grain-fed Canadian beef, with cattle raised on the cornerstones of animal health, food safety, grading standards, and beef quality, is the promise made by Canada Beef as it came to Manila to expand its “hoofprints” in this country. In a promotional lunch held at Flame, Discovery Primea, host Issa Litton was happy to announce that no less than the Alberta, Canada, Minister of Agriculture and Irrigation, the Honourable RJ Sigurdson, had made the trip to bring home this message of making Canada beef our first-quality choice.
Canadian cattle call at Discovery Primea
Canada Beef showcases premium grain-fed cuts in a collaborative lunch at Discovery Primea's Flame restaurant, led by top officials from Alberta
Published Jun 10, 2025 07:41 am
RJ Sigurdson, Minister of Agriculture and Irrigation, Alberta, Canada
Albert Eringfeld, vice president of export market development for Canada Beef, was on hand for this event, and he was fully appreciative of the turnout, given that it was a holiday in the Philippines. As for David Pardo de Ayala, Discovery Primea GM, and executive chef Luis Chikiamco, the collaboration was a wonderful opportunity to “road test” the beef with a guest list of media and foodies.
At the Canada Beef event at Flame, Discovery Primea
Taquito and nuggets
Beef tartare
When I took a look at the menu Chef Luis had prepared, I saw six dishes that incorporated Canadian beef and was excited to see how the chef would take on the challenge of sticking to beef while offering a diversity of flavors. That this was going to be a protein-rich lunch was already a foregone conclusion.
Appetizers, or “beef teasers,” were the Canadian AAA Chuck Flap Carne Asada Taquito, with chimichurri, chipotle, and pico de gallo. I liked this little bite, and the slice of beef accentuated the taco experience. From Mexican-inspired, we went Japanese with Canadian Angus Chuck Eye Roll Menchi Katsu Nuggets that had mozzarella and camembert, and a Japanese curry dip to bring out more exotic tastes in the beef nugget.
A Canadian AAAA Rib Eye Beef Tartare followed. Served with crostini, mustard, capers, and red onion, this variation of the classic beef tartare had Chef Luis playing with textures. Beyond the raw beef, the crostini added a crunchy aspect, while the mustard and capers enhanced the dish.
We then had the Canadian Beef Short Plate Phô. With mushroom gyoza, Asian vegetables and spices, and a beef broth, this was without doubt the favorite on our side of the table. It was imaginative, it worked beautifully, and the fact that it was a Vietnamese soup did not diminish our appreciation of how tender the Canadian rolled beef was. Complemented by the earthy mushroom gyoza, this was Canada, Japan and Vietnam working harmoniously in a kitchen, thanks to Chef Luis’ wizardry.
Duo of beef
The Maple Syrup Burnt Cheesecake with Pecan Crust and Blueberries was our dessert—the maple syrup sticking to the Canada theme of the lunch
Beef phô
The Duo of Beef that served as our main course comprised Canadian Dry-Aged Rib Eye Rossini, with Napa cabbage, foie gras, oyster mushroom, and garlic; and Braised Canadian AAA Short Ribs, with celeriac purée, asparagus and baby carrots. Albert Eringfeld of Canada Beef declared the short ribs his personal favorite of the dishes served that lunch.
For my part, I’d like to head back to Flame while this Fire and Flavor Canada Beef menu is being offered, and try the rib eye simply grilled in their Josper. After all the other dishes we had tried, I honestly found the Rossini “too busy,” when I was hoping to have one dish be just a good old-fashioned steak with excellent beef.
It was a wonderful lunch gathering, and I’m sure it opened the eyes of many to what Canada Beef is all about. I definitely want more, and will be back, as the Canada Beef menu is available at Flame until July 7.