10 Truths About Beef

(Staff Photos by Rob Mattson/Samuel Roberts Noble Foundation) Various breeds of steer calves from Chambers Rice Ranch are photographed in Ardmore, Okla., Tuesday afternoon, November 24, 2015.

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.

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