Sunny May days are made for grilling out, but the cherry (tomato) on top is that May is also Beef Month! We have a lot to celebrate in Wisconsin, with more than 22,000 farms and ranches with cattle that contribute to providing wholesome culinary options.
Beef can be a nutrient-dense part of a balanced diet. In just one 3-ouncecooked serving, you’re getting 10 essential nutrients, including protein, zinc, iron, and B vitamins. The nutrients found in beef provide our bodies with what we need to grow and thrive throughout all of life’s stages.
Wisconsin’s beef farmers are focusing on sustainably producing a product that is healthy for the consumer but also the environment in which it’s raised. The Wisconsin Beef Council (WBC) shares its three pillars of sustainability: social responsibility, economic viability, and environmental stewardship. Social sustainability is based on community and organizational resilience. This could include “worker safety, animal welfare, antibiotic and technology use, and the culture and traditions of beef producers.”
Practices that encourage economic success without harming the social and environmental aspects of a community fall into the economic pillar. According to the WBC, tactics can include “improving rural economies and livelihoods, affordability of beef to consumers, profitability of beef producers, and the value of ecosystem services.”
The third pillar, environmental stewardship, involves preserving and improving our natural resources, the ecosystem’s functions, and ecological health. The WBC says this specifically looks at “biodiversity, carbon and water footprints, wildlife habitat, soil and rangeland health, and the ability of cattle to utilize human inedible feeds, among others.”
Part of raising cattle sustainably is reducing the amount of waste created. The cattle themselves start this process by eating the plant materials left over from food for humans, like corn stalks, brewers’ grains, pea pulp, beet tops, or potato peelings, and turning that into beef. Using the by-products that come from cattle also helps reduce waste that would otherwise be created by the industry. In fact, about 99% of your typical beef animal can be used in some way. Shoes, Band-Aids, conditioner, musical instrument strings, crayons, makeup, plant food, and more are all items we wouldn’t have without beef by-products.
As Alice in Dairyland, I have greatly enjoyed working with the Wisconsin Beef Council to share Wisconsin beef recipes, beef nutrition facts, and how Wisconsin beef makes the journey from the farm to our tables. The by-products that we receive from beef cattle are a valuable part of our everyday lives, and one of the main goals of Wisconsin’s beef producers is to sustainably raise their cattle while ensuring the success of future generations. Growing up,, I enjoyed high-quality beef as a part of many meals at our kitchen table, and I appreciate continuing to learn about the many ways we can enjoy and use beef as part of a sustainable and well-balanced lifestyle.
If you want to learn more about your local beef farmers, how beef fits into a nutritious and sustainable life, how to select the best cut of meat for the occasion, or how to cook with beef, visit the Wisconsin Beef Council at www.beeftips.com. Before firing up the grill for Beef Month, take the chance to “beef up” your knowledge!
About Alice in Dairyland
Alice in Dairyland is a full-time communications professional with the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP). The Alice program is supported by several partner organizations including Dairy Farmers of Wisconsin, Ginseng Board of Wisconsin, Goodman’s Jewelers, Kettle Moraine Mink Breeders Association, Dairy Innovation Hub, Wisconsin Beef Council, Wisconsin Corn Promotion Board, and Wisconsin Potato Industry Board. For more information about the Alice in Dairyland program, visit www.aliceindairyland.com and follow Alice online on Facebook, LinkedIn, and Instagram.
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