Ranchers discuss eco-friendly methods at trust in beef

Ranchers and consumers discuss sustainability in the beef industry.

By Scout Nelson

The multi-state Trust in BeefTM tour was made possible by rancher Jerry Doan and his family, who hosted a stop at the Black Leg Ranch in Menoken, North Dakota, last week. This discussion on sustainability in beef production, with an emphasis on generating tasty, nutrient-rich beef, brought together ranchers, researchers, news media, and consumers.

“Sustainability” can have different meanings for different people. The Sustainable Agriculture Research and Education (SARE) program defines it as “Farmer- (Rancher-) driven innovations in agriculture that improve profitability, stewardship, and quality of life.” The public desires not only tasty beef but also production methods that are environmentally friendly. This alignment between consumer demand and sustainable beef production benefits ranchers, feeders, packers, and purveyors by making beef production more affordable and appealing.
 
While consumers trust beef to be healthy and delicious, their confidence can be shaken by negative media. Showing consumers how beef is raised on healthy pastures helps reinforce trust. Cattle, unlike humans, can digest grass and convert it into high-quality protein, making them essential to sustainable beef production.
 
The Trust in BeefTM initiative is part of a larger effort called Trust in FoodTM, highlighting the significance of food production in the U.S. With climate-smart and conservation-focused programs being funded for cattle producers, ranchers are encouraged to take advantage of these opportunities to improve sustainability and profitability.
 
The conversation on building a better beef system continues, and producers are encouraged to join and explore how they can contribute to sustainable beef production.

Photo Credit - gettyimages-baranozdemir