Ranchers take seriously their duty to supply our nation with beef. They see the cattle they raise and the land they graze it on as both a source of income and a legacy to leave to future generations. You’ve come to the right place if you’ve ever wondered where American beef comes from. We’ll examine the farming process and how modern cattle ranchers are using technology to uphold the tradition of producing high-quality beef for America.
Beef farmers are generally down-to-earth people, with small herds. Only nine percent of beef cattle operations, or 51 percent of all U.S. operations, have herds of 100 animals or more, according to the USDA’s Economic Research Service, as reported by Beef Magazine. S. beef inventory. In other words, huge farms are the minority.
Where does beef come from? Part 1 – A geographic perspective
, and Lauren McGuire, – August 06, 2014
The grain-fed beef industry in the United States is the largest in the world, with several states dominating production.
Even though many would like to think they are knowledgeable, the majority of Americans probably only know which grocery store their beef came from rather than the region where it was raised. Currently, the grocery store routine can fool many into thinking they are knowledgeable about the food they purchase and consume, but in reality, grocery stores typically only display labels that say “organic” or “product of the U.S.A.” S. ” But where exactly does our beef come from?.
Most cattle that eventually make up the country’s beef supply are from within the United States, according to the United States Department of Agriculture, with roughly 8-20 percent coming from foreign sources, and most finite numbers landing closer to 8 percent. A majority of the foreign suppliers are surrounding countries like Canada and Mexico. Additionally, the U.S. and Canada both abide by a grain-fed program, making the products from both countries very similar. So, most of the country’s beef resources are quite local, though the USDA lists 12 countries altogether that can supply the US with raw beef product. With quarantine restrictions and transportation costs, imports from elsewhere may be difficult to execute in any event before also taking into consideration all supplying animals and facilities must meet USDA standards regardless of whether or not they are within U.S. borders.
From inside the United States, it is hard to pinpoint exactly where beef is produced, since beef is grown in almost every state in the country. However, the top states in beef sales in 2013 were Texas, Kansas, Nebraska, California and Oklahoma. In reality, it has become harder to track down geographically where beef, and other meats, come from but it is easier to identify one of four or five large processing companies that harvested the animal. In the past, grocery stores and fast food restaurants would get their supplies from hundreds of different local slaughterhouses and farms. Four meat suppliers controlled a little over 20 percent of the beef supply market in 1970 and today, four companies control more than 85 percent of the market. In order for this to be possible, feed lots now contain up to 100,000 head of cattle, according to an interview award-winning, investigative journalist, Eric Schlosser did with PBS.
Next, the process by which cattle becomes beef should be examined from a locational perspective to understand where exactly beef comes from. After birth, weaning and castration, a period of 2 to 8 months, cattle are sent out to pasture to feed on grass. Here, 25 percent of cattle will remain until slaughter and 75 percent travel to a feedlot, or large area where grain feed is available, until harvest. After 12-24 months, the cattle are harvested and the meat is sold to various retailers.
In addition to beef from U. S. Several grocery stores make it a point to support local farm businesses as well as those from other countries, such as the United States, Canada, and Mexico. Stores from all over the state try to bid on and buy beef at county fairs, occasionally even selling their purchases in-store.
With Americans consuming 56.5 pounds of beef per person in 2013, it is obvious that beef is an important part of the American diet. The Michigan State University Extension supports and helps to organize local 4-H programs and promotes the use of local food sources.
Other articles in this series:
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How Does Beef Reach Your Plate?
What animal is beef from?
Compared to veal, which is the flesh of calf, beef is the flesh of mature cattle. Special beef breeds that mature quickly provide the best beef.
Is beef a cow or pig?
It’s actually quite odd that pig meat is referred to as “pork,” cow meat is referred to as “beef,” sheep meat is referred to as “mutton,” and venison is referred to as “venison” when you stop and think about it. The fact that fish is still referred to as “fish” and chicken meat as “chicken” is even stranger. ” So what gives?.
Does beef come from cows or bulls?
Young males, young bulls, and castrated bulls called steers and heifers can all be used to produce beef. Depending on what the buyers want, they are killed at various ages and weights.
Where do most beef cows come from?
Texas, Oklahoma, Missouri, Nebraska, South Dakota, Kansas, Montana, Kentucky, North Dakota, and Iowa are the ten states with the most cattle. Texas, the state that produces the most beef, is in the lead with an astounding 4,475,000 cows.