By Jamie Martin
Beef remains a powerful part of American agriculture, offering key nutrients, sustaining rural economies, and supporting environmentally responsible practices.
Arizona’s cattle ranches produce enough beef annually to feed over 8 million people. The U.S. ranks high in global beef production, supplying 25% of the world’s beef with only 10% of the cattle.
A single steer weighing 1,150 pounds yields about 500 pounds of beef and nearly 99% of the animal is used—including for leather, medicines, and fertilizer.
A 3-ounce serving of lean beef provides over half the daily protein needs with only 150 calories. Compared to plant sources, beef offers more iron and zinc, supporting immunity and energy. To match this, you’d need much higher calories from beans or tofu.
The USDA grades beef into Prime, Choice, or Select based on marbling. Consumers can choose from 29 lean cuts like sirloin and eye of round that meet health guidelines. Myoglobin gives beef its red colour, separating it from white meats like chicken.
Environmentally, beef ranching helps conserve land. Ranchers use rotational grazing and wetland management to preserve grasslands and protect biodiversity. Compost from cattle waste enriches soil, and solar power often supplies water on ranches.
A standout example is Arizona’s YY Ranch, led by 5th-generation rancher Tina Thompson. Her family has raised beef since 1879. “I firmly believe in the work we do to protect this land for future generations,” she said.
From nutritious meals to sustainable practices, beef remains a smart choice for health-conscious, eco-friendly consumers.
Photo Credit: gettyimages-pamwalker68
Categories: National