Beef It Up: Why Meat Matters

No matter where you fall in the food supply chain, whether you are a farmer, processor, retailer or any of the links in between - we all play an important a role ensuring the animals we raise for food are healthy and well cared for and that our food supply is safe and nutritious. 

As members of the beef community, we know that nutritionists, veterinarians, and other experts help support beef farmers in meeting their top priority of animal health and welfare. When we feel good about the health of the cattle we raise, we can feel good about the food we feed our own families and provide to others across the country.

While it’s important that the animals we raise are healthy, it’s also important that consumers eat food that is healthy for them, too. Meat is a highly nutritious part of our diet. Animal proteins, like beef, are protein sources that can’t be matched. 

A recent study published in the Journal of Nutrition found those who incorporate animal proteins in their diet get more out of that protein. The study found an increase in net protein balance and protein synthesis compared to those who consume plant-based protein options like tofu or nuts. Beef is an excellent source of protein, with 25 grams of protein in a 3-ounce serving of a lean beef cut. Besides protein, beef contains essential nutrients such as iron, magnesium, niacin, phosphorous, potassium, riboflavin, thiamin, vitamin B12, vitamin B6 and zinc.

Here are some examples of how beef is truly a “super food:” 
•    Iron is a common deficiency among women, especially adolescent girls. By consuming beef, consumers can meet their daily goals.
•    Vitamin B12 is crucial for brain function.
•    Riboflavin plays an essential role in the release of energy from foods.
•    Zinc is a key player in the immune system.

Some consumers have raised questions about antibiotic use or sustainability when choosing beef. These questions can come from misinformation spread by those far removed from agriculture or those who oppose animal agriculture. However, it is crucial to know and share that beef farmers are committed to environmental sustainability by using natural resources efficiently and constantly working to improve. From 1961 to 2018, the U.S. beef community reduced greenhouse gas emissions per pound by over 40% while getting 66% more meat per animal. 

There is also no need to worry about antibiotics in your meat. It’s critical to share with consumers that farmers use antibiotics as a tool to prevent, control and treat disease. There are also many rules and regulations in place, including withdrawal periods, so the antibiotics are no longer in the animal’s system when they go for processing. 

More information about why “Meat Matters” and why it’s essential to connect with consumers on the power of beef is available here.