By the Noble Research Foundation
Beef is tasty anyway you fix it: sizzled on the grill, roasted in the oven or dried for jerky. Here are some facts about our favorite protein and the industry that produces it.
1 – The journey of bringing beef to the table represents the most unique and complex life cycle of any food. The process takes about two to three years.
2 – There were 93.5 million cattle in the United States as of Jan. 1, 2017. About a third of them were beef cows. The rest include calves, beef bulls and dairy cattle.
3 – The average number of cows in a herd is 40.
4 – To be considered lean, a three-ounce cooked serving of beef must have less than 10 grams of total fat, 4.5 grams of saturated fat, and 95 milligrams of cholesterol. This qualifies more than 60 percent of beef cuts (when cooked with visible fat trimmed) found in the supermarket.
To read more pick up a copy of the December 2019 NTFR issue. To subscribe call 940-872-5922.