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.
Not only is beef delicious and nutritious, but the beef industry continues to implement numerous proven sustainability practices throughout each and every step of the “pasture-to-plate” process that contribute to the way beef is responsibly raised today. Though the path to sustainability is never complete. It is a continuous journey being carried out by farmers and ranchers responsible for raising and supplying beef to the U.S. and across the world. To the beef community, sustainability comprises much more than environmental considerations. Today, a sustainable food supply balances efficient production with environmental, social and economic impacts.
An operation that started six generations ago, now uses the latest feeding technology to background 3,500 calves each year.
Data and information may not be the first thing that comes to mind when you think about raising beef, but they have been at the forefront of the Davis and Cook families purebred Angus operation for many years.
Like many Oklahomans, John’s ranching heritage began generations before him. His grandfather began ranching in the Osage in the 1960s, while his great great grandfather built the Foster Ranch in the 1920’s.
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.
While Roger and Nikki Callison are third and fourth generation ranchers by heritage, they’re first generation co-owners and ranchers of their southern Oklahoma brand and herd at Callison Ranch Beef, where they’ve developed a custom beef program allowing consumers to witness first-hand the heart and soul they dedicate to their ranching operation.
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.
The history of Beacon Hill Ranch dates back to 1909 and six generations later, their commitment to the cattle and land has remained the same.
For this Oklahoma rancher, ranching may not be his whole life, but it makes his life whole.
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.
Established veterinarians, Drs. Bret and Tammy White have deep roots in agriculture and have a unique perspective as both producers and veterinarians.
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.
From humble roots in Oklahoma to working for a Rockefeller, one Oklahoma cattle producer has dedicated his career to educating future ranchers at Connors College.
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.
It’s always been my dream to be a rancher; I really can’t remember ever wanting to be anything else. I love being on the ranch and raising cattle." - Jim Dismukes
Jerry and Tricia raise Red Angus on their ranch near Checotah, focusing on improving the genetics of the cattle — and playing their part in helping feed the world.
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.