Cattle and beef production represent the largest single segment of American agriculture. In fact, the U.S. Department of Agriculture (USDA) says more farms are classified as beef cattle operations (35%) than any other type.
The future of the 1 million cattle farmers and ranchers in this country depends on producing a safe, wholesome and nutritious food tailored to the needs of consumers. For many farmers and ranchers, raising cattle is a family tradition.
Cattle farmers and ranchers use resources available in their area to raise cattle in a variety of ways to provide beef choices consumers see in grocery stores and at restaurants. There are more than 1 million beef farmers and ranchers throughout the United States who offer a variety of beef choices to meet the changing lifestyles of consumers, including grain-fed, grass-finished, certified organic and natural beef.
While each kind of beef offers specific value to consumers, all beef is safe and nutritious. Beef goes through a rigorous inspection process and is subject to strict government guidelines to ensure the highest levels of safety. Today’s lean beef is one of the most flavorful and efficient ways to meet the daily value for 10 essential nutrients like iron, zinc and B vitamins. There are 29 different steak, roast and ground beef choices that meet U.S. government guidelines for lean.
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