BEEF Facts

It has been a little while since I last posted a new blog, so I thought I would post a few short, bullet-point facts about beef. These facts are selected from the Masters of Beef Advocacy program which I strongly recommend to anyone interested in animal agriculture! It is a great program that gives you the 411 on beef production.

  • Consumers say telling real stories form real people (Farmers telling their stories) is one of the most trusted ways we can communicate with them.
  • Livestock production accounts for a very small percentage of US greenhouse gas emissions, experts agree. Experts agree that livestock production practices are environmentally sustainable and should be considered a model for the rest of the world. (Sure, we still have some changes to make but we have to understand new technologies and their impact before we put them into place on the farm.)
  • Farmers and ranchers are dedicated to leaving the environment in better shape for the next generation. Preserving our country’s natural resources is important to us.
  • We believe quality beef begins with quality care. That means we handle our animals carefully and work to keep them happy, healthy, safe, and secure.
  • We pride ourselves on providing delicious, wholesome, safe food. Beef is a powerful protein.
  • Less than 1% of the US population raises the food that feeds people in the US and around the world. So thank a farmer!!
  • There are many choices at the grocery store including grain-finished, grass-finished, natural, and organic. Regardless of your personal preferences, all beef share these characteristics:
  1. All cattle spend the majority of their lives eating grass in pastures.
  2. Most beef is considered natural. This simply means it is minimally processed and contains no additives like seasonings, etc.
  3. All beef, no matter how it is produced, is an excellent source of essential nutrients.
  • The beef you serve your family likely started at one of the many family-owned farms and ranches found in the US. 97% of US farms and ranches are family owned and operated (even the really big ones!).
  • In feedlots, cattle have constant access to water, room to move around, and are individually cared for each day.
  • Farmlands include wetlands and wildlife habitat. Farmers work to prevent erosion, conserve water, and protect wildlife. 
  • Grazing cattle more than doubles the area that can be used to raise high quality food to feed the growing population. 
  • Compared to 1960, there are half as may farms and ranches today feeding a US population that has more than doubled! This means farms and ranches have gotten bigger (more cattle per farm) and producers have gotten better (more meat from each animal).
  • Food in the US is cheaper than anywhere in the world because farmers and ranchers continue to improve efficiency.
  • The United States supplies 25% of the world’s beef with 10% of the world’s cattle. Cattle convert lane that couldn’t be otherwise be used into nutritious beef.
  • More than 90% of US beef is raised under Beef Quality Assurance (BQA) program standards which outlines the essential elements for ensuring healthy, well-cared for cattle.
  • Protein, such as beef, can help you maintain a healthy weight, build muscle, and fuel activity.
  • It takes about 7 tablespoons (680 calories) of peanut butter to get the same amount of protein in 1 serving of lean beef (154 calories).
  • The beef industry collectively invests more than $350 million in safety efforts each year.
  • Ensure your family has a safe and delicious experience by cooking hamburgers to an internal temperature of 160 degrees. An instant-read thermometer is the only way to safely ensure ground beef is thoroughly cooked.

Hope you enjoy! Please don’t forget to share this blog with others … I want this to reach as many people as possible. Thank you!


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