Beef is one of the most popular meats in America. From hamburgers to steaks, beef is a staple in many people’s diets. But have you ever wondered exactly where beef comes from before it ends up on your plate? In this article, we’ll take a look at the origins of beef, from farm to table.
A Brief History of Beef Cattle
Cattle were first domesticated around 10,000 years ago from wild oxen called aurochs. Over centuries of selective breeding, humans developed breeds of cattle that were well-suited for meat, milk, or draft purposes. Beef cattle breeds emerged that put on muscle easily and efficiently, like Angus and Hereford.
In the United States, the beef industry really took off in the mid-1800s. The westward expansion opened up huge tracts of grasslands perfect for raising cattle. Chicago and New York became major beef processing hubs with stockyards and meatpacking plants. By the late 1800s, the US boasted a thriving beef industry.
Where Beef Cattle Are Raised
The United States has the largest beef industry in the world, producing over 12 billion pounds in 2018. Beef cattle are raised all over the US, but the top beef-producing states are:
- Texas
- Kansas
- Nebraska
- California
- Oklahoma
Other major beef producers include Brazil, China, Argentina, Australia, Canada, and Mexico. Most beef in the US comes from domestic sources, but about 8-10% is imported.
The Life of a Beef Cow
Beef cattle lead a varied life as they move through the production chain. Here’s a simple overview:
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Birth: Calves are born on cow-calf operations, small farms where they stay with their mothers.
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Weaning Around 6-10 months, calves are weaned from their mothers
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Stocker phase: Weaned calves are usually sent to graze on pasture or rangeland.
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Feedlot: Around 12-18 months, steers are moved to feedlots for 3-6 months of nutrition-rich feeding. This helps them add muscle weight.
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Packing plant: Once they reach an ideal weight, usually 1,200-1,400 lbs, cattle are sent to a packing plant for harvesting.
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Meat processing: Carcasses are broken into primal cuts like chuck, rib, loin, round, brisket, plate, flank, and shank. These are then fabricated into steaks, roasts, and other retail cuts.
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Distribution: Beef is packaged, shipped, and distributed to grocery stores, restaurants, and consumers.
How Beef Cattle Are Raised
The vast majority of beef cattle spend most of their lives grazing on pasture or rangeland. At around 12-18 months, they are moved to feedlots for finishing. There are three main feedlot systems:
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Large commercial feedlots: Confine up to 100,000 head of cattle in outdoor pens with high-energy corn-based feed rations. Most US cattle go through large feedlots.
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Small farmer-owned feedlots: Smaller operations with less than 1,000 head. May use pasture in ration.
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Pasture finishing: Cattle remain on rotating pasture and are finished on grass and forage alone. Produces leaner beef.
Regardless of system, beef producers follow FDA regulations on any hormones or antibiotics used and must adhere to humane handling principles.
From Farm to Meat Case
Once cattle reach harvest weight, they are transported to packing plants for processing. Here are some key steps:
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Cattle are rendered unconscious, then slaughtered and bled out. This follows strict USDA oversight for humane handling.
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Carcasses are chilled, then fabricated into primal and subprimal cuts.
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Meat is closely inspected by USDA personnel for food safety.
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Cuts are vacuum-packed, boxed, and shipped to distributors and retailers.
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Retail cuts like steaks, roasts, and ground beef are stocked in grocery meat cases.
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Beef ends up on consumers’ plates after final preparation like grilling, braising, or pan-frying.
From pasture to plate, beef makes quite a journey across farms, feedlots, packing plants, distributors, retailers, and kitchens. Thanks to today’s beef producers, we can enjoy safe, nutritious, and delicious beef raised with care. Wherever you live, you can find beef raised by hard-working farmers committed to land stewardship and animal well-being. So next time you bite into a juicy burger or steak, remember the long journey it made to your plate!
Where does beef come from? Part 1 – A geographic perspective
The United States has the biggest grain-fed beef industry in the world, with several states taking the lead in production.
As much as people would like to believe they know, a vast majority of Americans could probably only say which grocery store their beef came from, as opposed to the geographic area it was raised in. Today, the grocery store grind can lull many into a sense of education about the food they buy and eat, but the reality is that the grocery stores generally only present consumers with labels that identify “organic” or a “product of the U.S.” But where exactly does our beef come from?
Most cattle that eventually make up the country’s beef supply are from within the United States, according to the United States Department of Agriculture, with roughly 8-20 percent coming from foreign sources, and most finite numbers landing closer to 8 percent. A majority of the foreign suppliers are surrounding countries like Canada and Mexico. Additionally, the U.S. and Canada both abide by a grain-fed program, making the products from both countries very similar. So, most of the country’s beef resources are quite local, though the USDA lists 12 countries altogether that can supply the US with raw beef product. With quarantine restrictions and transportation costs, imports from elsewhere may be difficult to execute in any event before also taking into consideration all supplying animals and facilities must meet USDA standards regardless of whether or not they are within U.S. borders.
From inside the United States, it is hard to pinpoint exactly where beef is produced, since beef is grown in almost every state in the country. However, the top states in beef sales in 2013 were Texas, Kansas, Nebraska, California and Oklahoma. In reality, it has become harder to track down geographically where beef, and other meats, come from but it is easier to identify one of four or five large processing companies that harvested the animal. In the past, grocery stores and fast food restaurants would get their supplies from hundreds of different local slaughterhouses and farms. Four meat suppliers controlled a little over 20 percent of the beef supply market in 1970 and today, four companies control more than 85 percent of the market. In order for this to be possible, feed lots now contain up to 100,000 head of cattle, according to an interview award-winning, investigative journalist, Eric Schlosser did with PBS.
Next, the process by which cattle becomes beef should be examined from a locational perspective to understand where exactly beef comes from. After birth, weaning and castration, a period of 2 to 8 months, cattle are sent out to pasture to feed on grass. Here, 25 percent of cattle will remain until slaughter and 75 percent travel to a feedlot, or large area where grain feed is available, until harvest. After 12-24 months, the cattle are harvested and the meat is sold to various retailers.
In addition to beef from U.S. states, Canada, Mexico and a few other foreign sources, many grocery stores make a point of supporting local farm business as well. Stores from around the state make an effort to bid on and purchase beef at county fairs, sometimes even selling their purchases in-store.
With Americans consuming 56.5 pounds of beef per person in 2013, it is obvious that beef is an important part of the American diet. The Michigan State University Extension supports and helps to organize local 4-H programs and promotes the use of local food sources.
Other articles in this series:
How Does Beef Reach Your Plate?
FAQ
Where does the beef come from?
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MSU College of Agriculture and Natural Resourceshttps://www.canr.msu.eduWhere does beef come from? Part 1 – A geographic perspective – MSU ExtensionAug 6, 2014
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Schweid & Sonshttps://schweidandsons.comWhere Does Your Beef Actually Come From? – Schweid & SonsWhere Does our Beef Come From? Cattle are raised all over the United States, but the largest percentage of beef comes from the Midwest. The top states for the b…
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USDA Food Safety and Inspection Servicehttps://www.fsis.usda.govBeef From Farm to Table – USDA Food Safety and Inspection Service“Beef” is meat from full-grown cattle about 2 years old. A live steer weighs about 1,000 pounds and yields about 450 pounds of edible meat. There are at least 5…
Is beef a cow or bull?
- Cows: Female cattle that have had a calf.
- Bulls: Male cattle, typically used for breeding.
- Steers: Castrated male cattle, often preferred for beef production due to their faster weight gain and leaner meat.
- Heifers: Young female cattle that have not had a calf.
- Calves: Young cattle of either sex.
What animal is beef from?
Beef is the culinary name for meat from cattle (Bos taurus). Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12.
Are female cows used for beef?
- Heifers: Young female cattle, typically raised for beef.
- Cows: Mature female cattle, often used for breeding and milk production, but can also be used for beef.
- Steers: Castrated male cattle, often used for beef as they gain weight and develop muscle more efficiently than bulls.
Where does beef come from?
Most cattle that eventually make up the country’s beef supply are from within the United States, according to the United States Department of Agriculture, with roughly 8-20 percent coming from foreign sources, and most finite numbers landing closer to 8 percent. A majority of the foreign suppliers are surrounding countries like Canada and Mexico.
Where does beef production start?
Beef production starts on farms and ranches, the majority of which are family-owned. Learn more about the different steps from farm to table.
Is beef a meat?
Beef is the culinary name for meat from cattle (Bos taurus). Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12.
What is a common source of beef?
Besides beef, other common sources of animal meat include pork (from pigs), poultry (from chickens and turkeys), and lamb (from sheep). 6. Are there any specific regulations or standards pertaining to beef production? Different countries have regulations and organizations dedicated to ensuring the safety and quality of beef production.
Why is beef so important?
Beef (and buffalo meat) production has grown substantially over the recent 60 years. Beef has the highest emissions intensity of any agricultural commodity. Beef cattle are raised and fed using a variety of methods, including feedlots, free range, ranching, backgrounding and intensive animal farming.
How are beef cattle raised & fed?
Beef cattle are raised and fed using a variety of methods, including feedlots, free range, ranching, backgrounding and intensive animal farming. Concentrated Animal Feeding Operations (CAFOs), commonly referred to as factory farms, are commonly used to meet the demand of beef production.