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.
As a Doctor of Veterinary Medicine, Dr. Hannah knows that high-quality beef starts with high-quality care. Growing up raising cattle with her family and participating in 4-H, Dr. Hannah combined her love of animals and medicine to pursue a degree from The Ohio State University College of Veterinary Medicine. She is now the owner-operator of Greenfield Vet Clinic in Greenfield, Ohio where she takes pride in building relationships with Ohio’s beef farm families.
As their family grew, Lee Miller and his wife Dawn wanted a way for their children Megan, Whitney, Grant, and Derek to get involved in agriculture, and beef cattle was a way to do that. Growing up around livestock, Lee was impacted by the responsibility of raising cattle and wanted his children to learn the same lessons. The family runs Paint Valley Farms in Millersburg, Ohio where they focus on raising high-quality, maternal Shorthorns.
Jordan and his brother Beau Johnson turned their love of cattle and youth programs like 4-H and FFA into a family operation. The brothers credit their knowledge and work ethic to these youth programs and end enjoy giving back to the next generation of kids excited about agriculture youth programs.
Ohio State Football player Cade Stover was raised with a work ethic and determination he values both on the farm and on the football field. When he's not prepping for the next big game, he's working alongside his family to raise cattle and produce beef they are proud to put on your plate.
The Robison family has been farming for five generations, but Allan and his brother, Thad, were the first to raise beef cattle. Their farm started at an early age with their 4-H projects.
In 2020 the Lohr family started a new venture in the cattle industry and opened a meat market. They saw the opportunity with the lack of processing facilities available in their area and the demand for beef rising because of the closure of many large processing plants during the pandemic.
Seibert Livestock in St. Mary’s, Ohio is constantly expanding and looking for new opportunities for growth, but behind the scenes, it is a well-oiled operation that has always been in the cattle industry.
The Harris family takes pride and understands the importance in caring for each individual animal on their farm, which is why their relationship with their veterinarian is important.
Dr. Lyda Garcia has dedicated her life to educating students and farmers on producing high quality beef for consumers. Learn more about the knowledge invested in raising beef, from the pasture to the plate.
As fifth-generation farmers, the Leedy family is transitioning into a larger role as they take full responsibility of their family's 1,000 head commercial heifer operation near Eaton, Ohio.
Taking care of the cattle is a family affair for the Benders of Lexington, Ohio. As advocates for the importance of education and strong consumer relationships, the family willingly shares the practices of their farm and the data that supports their decisions day-to-day.
The Erf’s carry a family legacy with them as they work to do something they love – raise cattle and maintain the family operation outside Bellevue they’ve been entrusted with for generations to come.
As a multifamily operation in Bidwell, the Vollborns are cultivating a rich history of hardwork and sustainability, always keeping family at the heart of their operation.
To the beef community, sustainability involves more than environmental considerations. A sustainable food supply balances efficient production with environmental, social and economic impacts.
Across the journey of raising beef, one primary thing remains constant – the beef community’s shared commitment to raising cattle in a safe and environmentally sustainable way.
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.