The Alberta beef market is seeing a steady incline once again, which means good news for Central Alberta producers in Mountain View and Red Deer counties.“It's very strong right now, and the market will stay strong,” said Jack Daines, one of the co-owners of the Innisfail Auction Market. “All around the world, people are realizing that beef is good. The demand for Alberta beef is very strong.”The market increase at the moment is largely thanks to a strong export market, according to Brian Perillat, manager and senior analyst with Canfax.“We're seeing strong export markets,” Perillat said, with countries like China, South Korea and Japan getting a taste for the product.“They're finding that once they've had it, it's such good beef that they won't go back,” added Daines.In local markets beef is keeping a steady pace rather than seeing a decline, and interest in Eastern Canadian markets is growing.“When beef is not available, it drums up prices,” said Perillat, adding that a shortage of beef has been contributing to the price increase.Central Alberta feeder prices alone are up 15 to 16 per cent from two years ago, according to Perillat.Beef and cattle shortages, however, have contributed to a great demand for the product in the export market, despite rising prices, and Daines says that everything evens out.“The economy is a different colour of chip. Everything balances out, as prices are always going up all around,” said Daines.The market incline has helped let producers in the market expand as well, with the cow-calf sector, for example, being one of the bigger beneficiaries of higher prices.Producers in this sector are looking for opportunities to expand as demand for beef continues to grow, according to Perrilat.“Packing houses are looking ahead too,” said Daines. “They know there's a big market in the summer coming up.”As for what has kept local and Central Alberta beef on the incline, Daines said it's about the quality of the product.“A lot of it is the way the cattle are fed and the work that goes into production around here,” he said. “There's a history of good cuts, correct feeding, marbled fat in the meat and all-around good work. Producers have been doing a really good job.“It's the product that sells itself, and not necessarily the advertisements for it,” Daines added. “It's just a good product coming out of the area.”
