Chewing The Cud

To all my faithful viewers out there, I must apologize for my long absence. I have been out and about promoting the beef industry like usual. Two weeks ago, I drove the long, boring drive out to Pierre, South Dakota for a Cattlemen's Convention there. Last week, I was pleased to spend some time at the NCBA office in Denver. It was fun to view the inner workings of an organization that puts beef as a top priority. With that, I have returned renewed and regenerated to promote my love, the beef industry!

First of all, I need to share a story with all of you about my mealtime experiences on my beef trips the last two weeks. When my ambassador team and I go out to eat, we sport bright red shirts with the BEEF Checkoff logo blazed on the front. The servers never seem suprised when we all order beef off the menu. However, on this particular trip, Peter and I were feeling a little spunky and felt the need to give the competitive protein, chicken, a chance. BIG mistake. I ordered a spicy chicken sandwich with red pepper soup. Peter ordered breaded chicken in marinara sauce on a bed of noodles. My mouth watered as the server placed down the beef orders all around me:beef brisket sandwich in au jus, barbecued ribs, and a steaming beef gyro evaded my senses. Then my plate came out. As soon as the plate was set down on my table, I knew this would be a blog topic for me. I couldn't even find the chicken in my sandwich. All I could taste was bread! Peter had way too much chicken that was dry and didn't go well with the sauce. To top it all off, we had to watch our comrades gloat as they enjoyed thick beef sandwiches. Peter and I spent the afternoon hungry. The mediocrity of our meals really spoiled the day. :(

Now, I don't mean to complain. I just have a huge BEEF with chicken is all. The moral of the story, if you want a healthy and satisfying meal: go with the filling and enticing beef options. You can never go wrong!

The National Cattlemen's Beef Association tells the beef production story best by saying:

"Did you know that the United States is home to approximately 800,000 cattle producers? These men and women work hard every day — with a focus on issues like animal health and welfare, the environment and food safety — in order to produce safe, wholesome and tasty beef products for consumers across this country and around the world.

Many of these folks operate farms and ranches that have been in their family for generations and they hope their children will continue the tradition. This, and many other little-known facts about cattle and beef production, shape who we are — people who are connected by the beef production chain and a passion for producing the great beef products consumers demand."

Every cattlemen is connected to each other by this passion for agriculture, but each has a unique, individual story that sets us all apart. Here is my story in the beginning years.......

In my last entry, I discussed growing up in the bull business. My story now takes us to a different phase in my life growing up on the farm: calving season. It's the best and worst time of the year. If you aren't familiar with this time in a rancher's life, I suggest you experience it. My family and I both artificial inseminate and natural our females. As a result we seem to be calving during the Winter and Spring months. Our constant fears are if the mama cow will drop the baby in the snow or in the mud. Why do I tell you about calving season? The answer is simple. After breeding season, this is the next stage in the beef production story. Imagine these moments in my life.....

Over my last few entries, I have been sharing my unique story of beef production. As I tell my story, I realized something: we are all beef producers. Every segment of the cattle business leads to beef production and ultimately feeds the consumer.

Best Food Nation explains who we are quite well,

Cattle and beef production represent the largest single segment of American agriculture. In fact, the U.S. Department of Agriculture (USDA) says more farms are classified as beef cattle operations (35%) than any other type of farm. Most farms and ranches in the United States, including cattle ranches, are family owned and operated, but cattle operations have long been considered multi-generational endeavors. An Iowa survey of cattle producers showed that 60 percent of producers in that state alone expect to pass their operation on to their children.

There are about 800,000 beef producers in the United States, who are responsible for nearly 100 million head of beef cattle. According to USDA, producers of meat animals in 2005 were
responsible for more than $64 billion in added value to the U.S. economy, as measured by
their contribution to the national output.

Whether one is a packer, a feeder, a cow-calf operator, or a consumer, we are all connected in this beef industry. Without one, the others would fall. It is so important to the American beef producer to provide a safe and wholesome product for the consumer. This is why I'm so proud to be a part of this great industry.