Waste not, want not: Boldwin dregs are being used to feed cattle

Boldwin is changing the worldEcoresponsible

29 June 2018

At Boldwin, we are committed to bringing new life to our by-products, and none gets used as fully as our beer dregs—the residue from our grain-brewing process, made from a mix of fibre, protein, and starch. These dregs have been put to good use since we first started the brewery, and have inspired our equally eco-responsible partners to make everything from bread to dog treats, granola, soap, and more.

So it’s only natural that our next collaboration uses Boldwin dregs as cattle feed. Meet Frédéric Dupuis—aka Fredo—who will feed our organic dregs to the cattle on his farm.

 

Tell us a little about your farm.

Le Boeuf à Fredois an undertaking I started with my partner Marie-Ève in Saint-Antoine-de-Tilly, in the Chaudière-Appalaches region. Our farm stands out for two very good reasons: our beef is certified organic and raised out in the open in a caring environment, plus we raise Wagyu cattle—a Japanese breed known for many qualities, notably its marbling. Together, these benefits allow us to offer the first-ever certified organic Wagyu beef in Canada.

What do you normally feed your cattle?

Most of what we feed the herd is grass. We send the livestock to pasture in the summer, and in winter we offer them hay. A small part of their diet is made up of hemp seed and corn that we grow here on the farm. Plus we add in some brewery dregs—always organic, to maintain our certification.

What do dregs add to your cattle’s diet?

Dregs and grain provide a complementary source of energy to pasture grazing and hay. We love that it allows us to showcase a brewery by-product and gives new life to nutrients that won’t be wasted. And the animals love it!

How does the way you raise your cattle affect the quality of the meat?

The Wagyu breed is renowned for their marbling—the white lines of fat you see in the meat. This marbling is naturally occurring and gives the meat a delicate taste that’s simply divine. It’s what Wagyu is known for. In Québec, Le Bœuf à Fredooffers a local, organic version raised with respect for the animals and the environment.

Where can we buy Le Bœuf àFredo?

Depending on what’s available, Montréalers can find Le Bœuf à Fredobeef at Pascal le boucher. If you live in Québec City, you can find it at Florent et fils, in the Halles de Cartier.

 

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