What Commodities Did People Use for Beef

Beef is a staple of American mealtime. Nutritious. Succulent. It is Americana on a plate. Producing beef requires the dedication of farmers and ranchers across the United states of america, and proper management of grazing animals can rebuild the health of pastures and rangelands.

Since 1945, Noble Inquiry Institute has supported farmers and ranchers in fostering land stewardship, improving the soil and producing one of the world'due south favorite foods.

In honor of Noble's 75 years, beneath are 75 facts about beefiness.

Scarlet, White and Beef

1. There are more than than 800,000 ranchers and cattle producers in the U.South.
2. One-third of all U.S. farms and ranches include cattle.
3. Beef cattle are raised in all 50 states.
4. The tiptop v states with the most beef cows are Texas, Oklahoma, Missouri, Nebraska and South Dakota.
5. As of Jan. 1, 2020, in that location were 94.iv million head of cattle in the U.Due south. herd. That's more than than the populations of California, Texas, Florida and Mississippi combined.
6. 91% of beef farms and ranches are family-endemic or individually operated.
7. The boilerplate farm size in 2017 was 441 acres.
8. The boilerplate herd size in 2017 was 43.5.
9. Pasture and rangeland stand for 41% of land usage in the U.S.
10. Cattle and calves made up most twoscore% of cash receipts for animals and beast products in 2018.

A Global Presence

13. U.Southward. farmers and ranchers produce 18% of the globe's beef with merely 8% of the globe's cattle.
14. Nihon, Republic of korea and Mexico are the elevation importers of U.S. beefiness.
15. The U.S. ranked fourth in the earth for amount of beefiness eaten per capita, at 79.3 pounds, in 2016.
16. Ahead of the U.Southward. in beefiness consumption per capita are Uruguay (124.2 pounds), Argentina (120.two pounds) and Hong Kong (114.3 pounds).

Beefiness on the Dinner Plate

17. Every day, 76 meg Americans eat beef.
18. They consume, on average, 112 pounds of beefiness per twelvemonth.
19. In 2018, U.S. consumers purchased 26.7 billion pounds of beefiness at foodservice and retail locations.
20. lxx% of nutrient service operators say that steak on the bill of fare increases traffic.
21. The almost pop beef products include ground beefiness, ribeye steak, strip steak and t-os steak.

23. Beef is ane of the virtually important dietary sources of atomic number 26. You'd have to swallow three cups of raw spinach in order to get the same amount of iron in one iii-ounce serving of beef.
24. It's also a source for other nutrients our bodies need, including protein, B vitamins, zinc, selenium, niacin, phosphorus, riboflavin and choline.

It's Non All Steak

25. More than 98% of a beefiness fauna is used.
26. lx% of a beef beast goes to make products other than meat.
27. 1 cowhide tin can make 18 soccer balls or 20 footballs.
28. Medical products, similar insulin and drugs used to help the torso accept organ transplants, are made from cattle.

30. Other products that may be made from cattle include candles, paintbrushes, deodorant, dish soap and toilet papers.

Cows Are Amazing Creatures

32. All "cows" are female. Before a female has a calf, she is called a heifer. She becomes a cow later giving birth. Males are called bulls or steers.
33. The gestation menstruation for a moo-cow, or the amount of fourth dimension she is pregnant, is 9 months — the aforementioned equally a man.
34. Calves weigh approximately fourscore pounds at birth.
35. A cow tin can scent odors from upwards to 6 miles abroad.
36. They only have a bottom set of teeth, which helps them eat grass.
37. And they accept a crude, sandpaper-like natural language.

Ruminating Grazers

38. All cattle spend most of their lives eating grasses and other forages on grazing lands.
39. They can eat about 40 pounds of food a mean solar day.

41. The ruminant digestive system enables a cow to learn nutrients from grasses, which humans cannot. Other ruminants include sheep, deer and buffalo.
42. As a ruminant, a moo-cow digests plants by repeatedly regurgitating and chewing information technology upwards once again. A cow "chews its cud" for about eight hours a day.

Beefiness Through History

43. Cows were first domesticated about 10,000 years ago.
44. The ancestor of domesticated cattle is thought to be the now-extinct auroch, a horned, wild ox that was black and stood half dozen feet tall at the shoulder.
45. Spaniards brought the first cattle to the Americas in the late 15th and early 16th centuries.
46. Cattle were get-go brought to Jamestown, in what is at present Virginia, from England in 1611, according to the writings of John Smith.
47. Colonists were raising enough cattle by the 1630s that they no longer needed to rely on imported cattle from Europe.

Photo Credit: Library of Congress, Geography and Map Partition

49. You lot could buy a hamburger for just 5 cents in 1921 and 12 cents in 1950.

Photo Credit: Ken Wolter / Shutterstock.com

51. Today's beefiness producers use 33% fewer cattle to produce the aforementioned amount of beefiness that they did in the 1970s. The industry uses natural resources much more than efficiently today.

Reducing Ecology Bear on

52. U.S. beef represents only 2% of U.S. greenhouse gas emissions, merely work continues to be done to improve.
53. According to a report comparing beef product in 1977 to 2007, each pound of beefiness is produced with 20% less feedstuffs and 9% less fossil fuel free energy.
54. The carbon footprint of a unit of beef produced decreased by 16% from 1977 to 2007.

56. The U.S. beef industry continued to reduce h2o by 3% from 2005 to 2011.

Growing on Grazing Lands

58. Virtually 85% of U.S. grazing lands are unsuitable for producing crops.
59. Rangelands naturally evolved with the presence of fire and grazing, making them processes that the state continues to demand today.
60. I acre of rangeland or pasture may have about ane,000 pounds of continuing constitute mass and equally much equally 3,500 pounds of roots beneath ground, in the height foot of soil.
61. It takes 2,000 years for natural processes to brand 10 centimeters of fertile soil. That'south why it's so important to protect the soil from erosion and other deposition.

Building Organic Matter

63. The bawdy smell of a biologically healthy and active soil is the presence of an organic compound called geosmin.

65. Healthy soil with loftier levels of organic matter tin store 20 times its weight in water, according to the Nutrient and Agriculture Organization.
66. A 1% increase in soil organic matter can assist the soil hold about 20,000 gallons of additional h2o per acre.
67. Increased h2o-holding capacity reduces the need to use water for irrigation and improves the land's resiliency in drought.

Capturing Carbon

68. Researchers say more carbon resides in soil (2,500 billion tons) than in the atmosphere (800 billion tons) and all institute/animal life (560 billion tons) combined.
69. Grazing lands sequester almost 30% of Earth'south carbon pool, according to a Global Change Biology
70. Increasing soil organic matter in pastures and rangelands volition help reduce atmospheric carbon dioxide. By creating carbon sinks — natural reservoirs that tin hold carbon — we can reduce the greenhouse effect and slow atmospheric warming.

A Dwelling house for Wildlife

73. The most important considerations when managing the two together are habitat and cattle stocking rate.
74. One California-based study published in Conservation Biological science plant that cattle grazing plays an of import part in maintaining wetland habitat necessary for some endangered species.

Sources:

• Beefiness Information technology'due south What'southward for Dinner
• Cattlemen'southward Beefiness Board
• Conservation Biological science
• Subcontract Agency
• Food and Agronomics Arrangement of the United Nations
• Kansas Subcontract Nutrient Connectedness
• National Cattlemen's Beefiness Clan
• South Dakota Country University Extension
• The U.S. Sustainability Alliance
• University of California, Davis
• University of Nebraska
• U.Southward. Department of Agriculture
• U.Due south. Meat Export Federation
• U.Southward. Roundtable for Beef Sustainability
• beef2live.com
• beefmagazine.com/cowcalfweekly/0715-beefs-environmental-sustainablity-improved
• beefmarketcentral.com
• bonappetit.com/entertaining-style/trends-news/slideshow/president-farmers
• britannica.com/animate being/aurochs
• clovermeadowsbeef.com/amazing-facts-nigh-cows/
• farmflavor.com
• foodtank.com/news/2016/12/ten-facts-healthy-soil
• history.com/news/foods-of-the-worlds-fairs
• kansas.com/news/local/article1063647.html
• sciencedaily.com/releases/2012/03/120327124243.htm
• worldpopulationreview.com

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Source: https://www.noble.org/blog/75-facts-about-beef/

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