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Beef, largest single segment

Agfact Day #30

Cattle and beef production represent the largest single segment of American agriculture. In fact according to the U.S. Department of Agriculture (USDA) more farms are classified as beef cattle operations (31%) than any other type of farm. Grant most cattle operation are small, 90% of cow herds are less than 100 with average about 44 animals.

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In 2011, 742,000 herds of cattle (farms) existed in the United States, the home of 30.9 million  beef cows and 26.7 million feeder calves.

 

 
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Posted by on November 30, 2012 in Ag Facts

 

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Shrinking Carbon Footprint of Beef

Agfact Day #26:  

The carbon footprint of beef was reduced by more than 16% from 1977 to 2007. U.S. cattlemen raise 20% of the world’s beef with 7% of the world’s cattle, making the United States a leader in raising sustainable beef.

 
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Posted by on November 26, 2012 in Ag Facts

 

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Beef, More Bang for the Buck

Agfact #24 

Meat is a great source of high-quality protein that no single vegetarian food can provide. A 3-ounce serving of lean beef offers the most protein with the fewest calories when compared to plant proteins such as peanut butter, black beans and tofu.

  • A 3-ounce serving of lean beef is about 180 calories. You would have to eat 670 calories of peanut butter (more than 7 tablespoons) to get the same amount of protein.
  • A person would need to consume two to three times the calories provided in a 3-ounce serving of beef to get an equivalent amount of protein from a veggie burger.
  • The USDA has approved 29 cuts of lean beef. All lean beef cuts have less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 3½-oz serving.
 
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Posted by on November 24, 2012 in Ag Facts

 

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Certified Angus Beef, Breaking Sale Records

AgFacts #15

About 2.2 million pounds of Certified Angus Beef®  are sold daily, generating an estimated $4 billion in consumer sales annually. In 2012, 811 million pounds of Certified Angus Beef® brand products were sold at distinguished establishments around the world. Nearly 14,000 licensed retail and foodservice partners in the United States and 45 other countries offer the premium brand.

  • The Certified Angus Beef ® brand is a cut above USDA Prime, Choice and Select. Ten quality standards ensure every bit is flavorful, tender and juicy.
  • Only 1 in 4 Angus cattle meets the highest standards to become the Certified Angus Beef ® brand, making it Angus beef at its best®.
  •  Every pound of beef is tracked from initial identification until it is sold to consumers, ensuring genuine Certified Angus Beef ® brand products
  • The same independent USDA graders inspect black-hided cattle (typical of the Angus breed) and give it a grade. All beef considered for the brand must be the best Choice, or Prime, beef – truly the top of the scale. This top-quality Angus beef is then evaluated again, using the brand’s set of 10 science-based specifications for marbling, size and uniformity. If it’s good enough to make the cut, then it earns the distinctive Certified Angus Beef ® brand label.

Certified Angus Beef Fact Sheet

10 Quality Standards of Certified Angus Beef

Go Rare 

 
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Posted by on November 15, 2012 in Ag Facts

 

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Cow Sugar

AgFact Day #9:        Black Angus Cattle have gray-rough tongues.

Purebred Angus Cow

Many people who visit our beef farm are surprised to learn that the color of the tongue of our purebred Angus Cattle are grey.  The tongue surface is also very rough.

I do not recommend that you get as close as my daughter to examine a cow’s tongue. Remember this is a cow she owns and works with every day.  They have earned each other’s trust.

 
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Posted by on November 9, 2012 in Ag Facts

 

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Protecting the Land

AgFact Day#3

The same land that provides food and open space for raising cattle also offers a home for many types of wildlife, including threatened and endangered species of fish, mammals, birds and plants.

http://www.explorebeef.org

 
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Posted by on November 3, 2012 in Ag Facts

 

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Warm Spring Weather Sprouts Bad roots @ Beef | AGWEB.com

Over the last few weeks, I have been inundated with media furry and junky science filling the minds of consumer with myths about Beef.  I cannot help to wonder:


 

meatsales

Fill the Media w/Misinformation @ Beef =

Loss of Valuable Nutritional Source to your Diet

So before you swear off that juicy hamburger, get the facts from this Mom and Beef Producer:

 Pink Slime Myth

Last week ABC news aired a story about “Pink Slime” used in ground beef sold at supermarket. The term “Pink Slime” paints an unwelcoming image that frankly could make one lose his or her appetite. A goal of the anti-meat crusades? In fact, here is a image floating around the Online World:

 

Perhaps, you may have read that “Pink Slime” is meat trimmings scooped off the floor of packing plants or it is “filler” that is unsafe for consumption.

Fact

Pink Slime is a term coined by the anti-meat campaign.  The fact is “Pink Slime” is Lean Finely Textured Beef (LFTB) and actually looks like this:

 Boneless Lean Beef Trimmings (So called "Pink Sime")

As cuts of beef-roast or steak- are prepared for the meat case, the lean meat is separated from fat trimmings. Food handling facilities utilize every portion of the beef animal. The process of separating fat from the lean meat yields 10-12 pounds of lean, nutritionous beef that is inspected by United States Department of Agriculture (USDA).

The facts are clear on Food Product Labels:


Dr. H. Russell Cross, Professor and Animal Science Department Head of Texas A & M University, was the administrator of the USDA Food Safety and Inspection Service when LFTB was approved.

 “As Administrator of the U.S. Department of Agriculture’s Food Safety Inspection Service (FSIS) in the early 90s, I and my staff evaluated numerous research projects before approving lean, finely textured beef as a safe source of high-quality protein. The FSIS safety review process was and is an in-depth, science-based process that spans years, many research projects and involves many experts across all levels of the agency-and in this case, the process proved the product is safe.”

 Dr. Cross talks about the safety of LFTB

Simply put from this Beef farmer, Lean Finely Textured Beef is 100% USDA Inspected Beef.  It will not appear as a separate ingredient on your Ground Beef label because it is BEEF not an chemical-engineered additive as presented in the media.

Harvard Study on Red Meat

This week, the Harvard School of Public Health (HSPH) release a study claiming red meat consumption causes “premature death”.  Without missing a beat, the media began reporting the findings of the study after it was published online in the Archives of Internal Medicine. The study tested more than 37,000 men and 38,000 women through surveys and questionaires.

“Our study adds more evidence to the health risks of eating high amounts of red meat, which has been associated with type 2 diabetes, coronary heart disease, stroke, and certain cancers in other studies,” said lead author An Pan, research fellow in the Department of Nutrition at HSPH.

On the surface this statement grabs your attention and makes you rethink the hamburger. However as a person who cooks the majority of the meals in the family, it is important to take an in-depth behind the study look.

This Harvard Study asked 37,000 men and 38,000 women through a questionaire every four years and documented deaths of the group during the twenty year period.  No lab work completed; no Research 101testing -just a simple question and answer scenerio.  As Dr. Shalene McNeill, a licensed dietician, points out this is an “observation study” where a cause/effect relationship cannot be established.

Editoral Director Adam Bornstein form Livestrong.com (Lance Armstrong) agrees:

“How did the researchers test the dangers of meat? Through a survey and questionnaire. This wasn’t some deep and complex lab work.

As for the ability to demonstrate a cause and effect relationship between red meat and mortality? Those claims are impossible. Always remember Research 101: Correlation does not equal causation. Often, it’s merely guilt by association.”

 Read more: http://www.livestrong.com/blog/are-burgers-healthy-why-red-meat-is-not-bad-for-you/#ixzz1pIeTfyYk

An observation study without randomize controlled trial is just a published thought.  I make dietary choices based on facts not studies that waste valuable resources.

 Facts

As I published in my previous blog post, a randomized controlled clinical study by Pennsylvania State University conlcuded participants following a BOLD (Beef in Optimal Lean Diet) and BOLD-PLUS diet experienced a 10 perent decrease in LDL Cholesterol.

Remember 3 ounces serving of lean beef contains approximately 150 calories packed with essential nutrients:  protein, zinc, vitamin B12,  vitamin B6, niacin, selenium,phossphorus, choline, iron, and riboflavin.

Learn More at BeefNutrition.Org

So fire up the grill and select one of the 20 lean cuts of beef.  Remember, a healthy lifestyle is about portion control, a balanced diet, and exercise.

Warm Spring Weather Sprouts Bad roots @ Beef | AGWEB.com.

 
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Posted by on March 16, 2012 in Myths @ Ag

 

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Let the Political Games Begin | AGWEB.com

Let the Political Games Begin | AGWEB.com.

Let the Political Games Begin

FEB 08, 2012

Winter tends to be the season of meetings for the agriculture community. It also is the time of year that legislative agendas are in full swing. Each state has a different legislative schedule. In Illinois, we are at the beginning of the spring session, which keeps me knee-deep in mind-numbing reading material.

One of my loyal blog readers reminded me that I have been quite quiet lately. It is true that my blogging activity has been low due to a heavy meeting agenda, but I will never be silent.

In the spirit of the political atmosphere, it is necessary to take a closer look at the political games of extreme animal rights groups: the Humane Society of the United States (HSUS), People for the Ethnical Treatment of Animals (PETA) and the Farm Sanctuary. The goal of these organizations is to veganize Americans, asking everyone to give up all those delicious juicy hamburgers/pork chops/cheeses/eggs to save the planet. They look for an emotional plea, changing the message for each audience and using the weakest link to accomplish their  organizations’ true agenda: not to support the local animal shelter (a great cause) but to end animal agriculture. Read my entire post on AgWeb.com Let the Political Games Begin | AGWEB.com.
 
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Posted by on February 14, 2012 in Myths @ Ag

 

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Train Ride Powered by Beef

I am always amazed with the power of innovation and the numerous items we use everyday provided to us by animals.  Amtrak is now test running a train, Heartland Flyer, powered by a biodiesel mixture of diesel fuel and beef tallow [fat]. This renewable fuel now tops the list of animal-based products available to us everyday. Beef Fuel gives a new meaning to FUEL FOR THE FINISH-the slogan of Team Beef.

Amtrak announced that it received a $274,000 grant from the Federal Railroad Administration in coordination with Oklahoma Department of Transportation and General Electric to test the new biodiesel.  A University of Illinois Study, shows the animal-based biodiesel shows less pollution and lower emissions.

I am thankful everyday that animals give their lives to feed us and provide everyday essential items.  This animal-based fuel is example of sparking the power of innovation to lessen our need of foreign oil with a cleaner burning emission.  As result, Amtrak will be able to replace 35,000 gallons of diesel according to Roy Deitchman, Amtrak’s vice  president of environmental, health and safety vice president.

Beef Tallow is derived from the fat of cattle.  Traditional Cattle Fat, as illustrated in this graphic, is used in a variety items from chewing gum to cosmetics to insulation.

 

 

 

 

 

 

 

It is clear to see by the above illustration that animals provide us with items you use in your life everyday.  As we learned from the Oprah Show, every part of the animal is used.  In the last season of the show, Nicole Johnson-Hoffman, Cargill employee, without sugar-coating or rehearsed script guided Lisa Lang through a Cargill Packing Plant. As Nicole points out, “We never forget these are creatures of life..”, “we treat them with dignity. “

Today, the Heartland Flyer is the only engine running on Beef Fuel but time will only tell if this form of renewable fuel be an option for all diesel engines.

 
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Posted by on November 6, 2011 in Uncategorized

 

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Dear America

October 24, 2011-Food Day

Dear America:

I an American Farmer, urge you to start a real dialogue about the America’s Food System with me. For you see, today-October 24, the Center for Science in the Public Interest (CSPI) has declared it Food Day. For me, Food Day is 365. Disappointingly, instead of having an honest conversation with farmers, the CSPI has chosen to organize a campaign that spreads untruth about the way I raise my crops and animals to feed you.

Every day, I thank God for giving me the skills and natural resources to produce safe, abundant, healthy food for my country and the world. As a parent and consumer, I only support agriculture practices that are safe for my family and yours.

I raise corn, soybeans, and beef animals on my farm. I recognize the need to seek improvements, embrace new technology, and invest in continuing education to improve my part -the beginning- of food production to yield healthy choices to people everywhere.

Unfortunately, the CSPI purposely leaves one valuable nutrient-rich food from its list of healthy food choices –Beef, Pork, Lamb (Only seafood, low-fat dairy, and poultry). It is implied by the CSPI that animal proteins [excluding low-fat dairy and poultry] are unhealthy.

The 2010 Dietary Guidelines-My Plate, My Health– recommends a balanced diet from all food groups-Fruits & Vegetables, Grains, Dairy, and Protein- combined with physical activity for a healthy lifestyle. The USDA’s Dietary Guidelines for Americans encourage people to “get more nutrition from their calories” by choosing nutrient-rich food among all food groups. The Meat and Bean group provides protein but not all proteins are created equally. Unlike most plant sources of protein, animal proteins such as lean meats supply’s most readily accessible and easily absorbed source of iron and zinc-essential nutrients for muscle growth and good health. Meat can help you to get the most nutrition-Protein, Iron, Zinc- all wrapped up in tasteful serving. Lean meat like Beef can help you get the most nutrition for fewer calories. Calorie for calorie, lean beef is one of the most flavorful and efficient ways to meet the daily value for 10 essential nutrients like iron, zinc and B vitamins and beef also provides 20 grams of protein per serving.

The fact remains most Americans including myself need to make better food selections, strive for portion control, and just simply get off the couch more.

My family is proudly among the 98 percent of U.S. Farms that are operated by a family or individual. As a ninth generation farmer, protecting the environment and my animals are a priority. The decisions my family makes on the farm is based on peer-reviewed science that is verified and respects the consumer values.

I urge you not to partake in questionable campaigns like the CSPI’s Food Day but engage in conversation with Real Farmers. It could be as simple as visiting a local farm or participate online- join the honest Food Dialogues everyday.

Thank you for attention on this matter and look forward to discussing the one thing that connects us all -our food

Sincerely,

Cheryl Day, American Farmer

Read More on Food Day

Food Day – 365

Food Day?

USFRA Online

 
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Posted by on October 24, 2011 in Myths @ Ag

 

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