All About Beef

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Choices of Beef

Navigating the meat case can be a little confusing these days, but the good news is that all beef is safe, nutritious, and wholesome! Beef farmers and ranchers are proud to offer a variety of choices to meet changing lifestyles and different nutritional needs. They have adapted their practices to provide consumers with the grain-fed, grass-finished, certified organic or natural beef they desire. Each of these kinds of beef offers specific value to consumers who have different tastes and preferences.

Grain-fed beef is the most widely produced kind of beef. Grain-fed cattle spend most of their lives eating grass in pasture before moving to a feedlot where they are fed a carefully balanced diet of grain, as well as vitamins and mineral supplements, for approximately four to six months.

All cattle spend the majority of their lives eating grass in pastures. Grass-finished beef (sometimes marketed as grass-fed) comes from cattle that have been raised on pasture their entire lives. Producing grass-finished beef in large volumes is difficult because few regions have the growing season to make it possible.

There have been numerous claims made recently about grass-fed beef being more nutritious than grain-fed beef. Like all kinds of beef, grass-finished is naturally nutrient-rich and provides better nutrition than many alternative food choices. However, when compared to grain-fed beef, a 3.5 ounce serving of grass-finished beef contains only 1/10 of a gram more of omega-3 fatty acids than the same amount of grain-fed beef. All beef, no matter how it's raised, is an excellent or good source of ten essential nutrients we all need every day, such as protein, zinc and many B-vitamins.

Certified organic beef must meet the USDA's National Organic Program standards. Organically raised cattle must be fed 100 percent organic feed. In addition, the organic standards require that cattle may not be given hormones to promote growth or antibiotics for any reason. Both grain-fed and grass-finished cattle can qualify for the National Organic Program.

A common misperception is that hormones in beef are unsafe, when in fact, hormones used as growth promotants have been safely used by beef producers for more than 50 years and continue to be regulated by the Food and Drug Administration (FDA). Years of scientific research studies, government review and frequent evaluation of growth hormone use in cattle show the technology is safe for animals and humans. This advancement in technology has allowed beef producers to provide nutritious lean beef at a cost consumers can afford. While each type of beef offers a specific value, typically price and flavor are the core variations.

By USDA's definition, most beef in the meat case is natural, meaning it is minimally processed with no additives. Unlike certified organic products, there is no uniform government certification for "natural" production practices, and many companies have created their own "natural" production guidelines.

Ultimately, consumers dictate the actions of the beef production chain by determining what kinds of beef they want and at what price they are willing to purchase them. All beef starts with one of the 800,000 American producers whose livelihoods depend on producing a safe, wholesome and nutritious product tailored to the needs of consumers. Regardless of what kind of beef you choose, the safety promise is guaranteed by the beef producers' vigilance on farm, the inspection of every single animal by a public health veterinarian and the safe food handling at restaurants, grocery stores and even our own kitchens.

The Beef Lifecycle Infographic

View and Download the infographic PDF above to learn more about the beef lifecycle.

Pasture to Plate

Cattle farmers and ranchers are not only producing beef for consumers across the state, they are feeding their own families. Every step of the way - from the ranch, to the feedyard, to the packing plant, to the grocery story, and finally, to the dinner table - there are dedicated men and women working to ensure a safe and wholesome beef product. U.S beef is the highest quality and safest beef in the world.

Today's beef production system allows U.S. beef farmers and ranchers to provide a year-round supply of safe, wholesome and nutritious beef at an affordable price. Modern beef production technologies represent beef producers' continued commitment to responsibly producing food at a price consumers can afford.

More than 800,000 beef ranchers across the country work hard each and every day to safely, humanely and efficiently raise cattle that become wholesome and nutritious beef.

Beef farmers and ranchers constantly evaluate their production practices to make sure they are bringing safe and wholesome beef to the dinner table. Beef production technologies such as antibiotic usage are based on sound science and are subject to strict government review. If approved, these products are regularly evaluated and only remain in the marketplace if they are continually proven safe. This safety promise is guaranteed by beef producer vigilance on farm, public health veterinarian inspections and safe food handling at restaurants, grocery stores and even our own kitchens.

Beef Industry Facts

Agriculture is a major contributor to South Dakota's economy, generating $25.6 billion in annual economic activity.
South Dakota ranks fifth in the nation for number of beef cattle with 5.7% of the U.S. total.
South Dakota is home to more than 14,000 beef producers.
In 2012 the beef industry had a direct, indirect and induced impact of $4.484 billion on the state's economy.
South Dakota has 4,050,000 head of cattle - nearly five beef animals for every state resident.

"Beef cattle production represents the largest segment of American Agriculture."
Production of meat animals responsible for $67.56 billion to economy
913,246 Cattle Operations in the US
All Cattle and Calves: 94.4 million - 1% increase from 2017 (93.7 million)
All Cattle on Feed: 14 million - 7% increase from 2017 (13.1 million)
Cows: Beef Cows 31.7 million - 2% increase from 2017
Cows: Dairy: 9.4 million - 1% increase from 2017
55.5 pounds per capita consumption of beef
97% of farms are family operations

Courtesy of http://www.ncba.org/beefindustrystatistics.aspx.

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