Raising beef is a complex process, but throughout the entire journey, one thing remains constant – the shared commitment to raising cattle in a safe, humane and environmentally sustainable way by using the latest technology and resources. Currently, more than 700,000 cattle farms and ranches in the United States, with an average herd size of 40 cattle, produce 19 percent of the world's beef. Learn more about the people and the process involved in raising beef from the pasture to the plate.
Beef is nourishing and sustainable. It promotes health and helps prevent nutrient deficiencies. Environmentally, cattle play a unique role in our food system because they upgrade inedible plants to high-quality protein. Most people are already eating beef within global dietary guidelines, so we believe the biggest opportunity for a healthy sustainable diet will come from reducing food waste, including beef, eating fewer empty calories and enjoying more balanced meals.
Cattle farmers and ranchers have many tools to keep the animals in their care healthy and safe, including nutrition programs, veterinary care, facilities that ensure comfort, and good management practices, such as low-stress handling, vaccines and antibiotics, when necessary. No matter the tool, when it comes to animal health, the practices are science-based, regulated and, above all, good for the animal and the consumer.
A family legacy to be proud of encapsulates the goals of the Kinder family. Being aware of all that is entrusted to them -- the land, our livestock -- is important to Jeremy, his wife and children.
Born and raised in the Enid area, Tyler, a grain merchandiser, and Haley, a field specialist for a national agriculture products manufacturer, are second and third generation ranchers.
Kyle and Sheri Glazier, farmers and ranchers from Loyal, Okla., continue to grow their family farming and ranching operations while paving the way for future generations.
The Fanning family planted strong roots in the May, Okla. community so their children, 4th generation on the ranch, can continue raising wholesome beef for their family and yours.
Southwest Oklahoma ranchers, Colby and Shellie Collins, are cultivating a rich history of hard work and sustainability on their family-owned ranch since the Oklahoma Land Run.
Ryan and Chloe Jones balance their full-time careers as a loan officer and a wedding photographer with early mornings and late nights as beef ranchers in Ardmore, Okla.
The Stuart family has diversified and met challenges ensuring the sustainability of their cow/calf option, which has been in business for more than 148 years.
Cody and Kara Goodknight are newlyweds, and the fifth generation of Goodknights ranching in Tillman County, Oklahoma. The Goodknights are proud to carry on the family tradition and bring new technology and ideas to the ranch.
Let’s explore the essential function that safety plays across the beef lifecycle journey – from the cattle ranches across the U.S., to the meat processing plants, to your kitchen table.
Cattle farmers and ranchers have many tools to keep the animals in their care healthy and safe, including nutrition programs, veterinary care, facilities that ensure comfort, and good management practices, such as low-stress handling, vaccines and antibiotics, when necessary.
Let’s explore how beef gets from pasture to plate, including what cattle eat and several popular breeds in the U.S.