There are more than 800,000 individual farms and ranches that produce beef in the United States. With over 100,000,000 head of cattle, the US cattle inventory comprises 10% of the world’s cattle inventory, yet we produce nearly 25% of the worlds beef supply. Cattle are produced in all 50 states and represents over 60 billion dollars to the economy. There are 1.4 million jobs attributed to the American beef industry. Cattle production represents the largest single segment of American agriculture. Cattle are not native to America; Europeans imported it. All cattle can trace their origin back to the auroch, but the first signs of domestication date back to 6500 B.C. in the Middle East. Early cattle were used as labor as well as food source. Labor cattle were known as oxen. Over time cattle breeding for the sole purpose of meat or milk production evolved. It wasn’t until approximately 1870 that Americans became large consumers of beef. It was then that the enormous growth of the cattle industry in the west occurred. The exploration of one of the most important industries in America must begin in Texas.

. The Texas Longhorn is one of the most identifiable images of the Wild West. The breed was a cross between longhorn cattle brought to North America by the Spanish in 1493 and Northern European breeds brought to Texas by the first Anglo American settlers. The climate and range conditions of Texas made it ideal for the herds to multiply substantially. By the end of the civil war it was estimated that there were approximately 5,000,000 longhorns in Texas. They had adapted to be able to survive blizzards, droughts and storms. They did not need much water to thrive. Their toughness and endurance made them uniquely able to survive the rigors of a long trail drive. The abundance of cattle in Texas at the end of the civil war depressed the western cattle market, but prices were still high in the north and east. Even though cattle had been driving out of Texas to California, Louisiana and Missouri since 1836, it was after the civil war that cattle began flowing along the Chisholm, Loving-Goodnight, and Dodge City trails (http://www.thechisholmtrail.com/index.htm) until the market was sated and the ranges of the central and Northern plains were stocked. In 1867 the Kansas Pacific Railroad reached Abilene Texas, establishing a gateway for Texas trail herds to reach eastern consumer markets. In 1878, Gustav Swift, a meat packer, perfected the first refrigerated rail car, and the boom began. According to Cyber Space Farms (http://ctberspaceag.com/farmanimals/beefcattle/beefhistory.htm) the Longhorn era ended with the fencing of the open ranges and cattle with early maturation characteristics were imported. The most significant import was probably the Hereford. First brought to the States by Henry Clay, in 1817, the first breeding herd was established in 1840 by William H Sothman and Erastus Corning of Albany, New York. The Hereford proved to get fat at an early age. These traits revolutionized American cattle farming. Breeding became more and more important as cattle farming became the powerhouse industry it is today. Maturity, marbling and palatability are three of the most important indicators of high quality beef, and most breeding programs are focused on developing characteristics that ensure weight gain at an early age, hence the Hereford remains one of the most dominant breeds today. (link) (http://www.bovinebazaar.com/history.htm)

One question we strive to answer is: “Is beef good for you?” The answer is most certainly “yes!” From a nutrition standpoint, it is one of the best foods we can eat.

• For Americans, beef is the number one contributor of protein, zinc and vitamin B12 in our diet.
• To get the same amount of zinc that’s found in a 3 oz. serving of lean beef, you would have to eat thirteen 3 oz. servings of salmon.
• If it were B12 you’re looking for, you would have to eat 8 3 oz chicken breasts to get the same amount one 3-ounce serving of beef gives you!
• Beef is our second best source for vitamin B6, and number three of iron and niacin.
• Beef is an excellent source of selenium, phosphorus and riboflavin. All of these nutrients are essential for growth and development.
• A 3 oz. serving of lean beef will give you less than 10% of your calories in a 2,000-calorie diet, yet at the same time; it supplies more than 10% of the Daily Value for these nutrients. (http://www.ars.usda.gov/main/site_main.htm?modecode=12354500). If you’re looking for a bang for your buck when it comes to calories, beef packs a punch.

That being said, our biggest health concern regarding beef is centered on it’s fat content. It is suggested by many studies that animal fat is responsible for a whole host of problems. There’s a common misperception that the majority of beef’s fatty acids are saturated. In reality, foods that contain fats come in fatty acid packages containing various amounts of saturated fat, monounsaturated fat and polyunsaturated fat. The same is true of beef.

Compared to a chicken breast, there’s only one more gram of saturated fat in an average 3 oz. serving of the six leanest beef cuts. There are 29 cuts of beef that fall under the USDA’s definition of lean. (http://www.beefitswhatsfordinner.com/nutrition/pdf/LeanCutsWalletGuide.PDF

Two of the most popular are, sirloin and top round steak. (Insert link to our product page). Everything in moderation as they say; but rest assured, beef is a healthy, nutrient rich delicious addition to your diet.

Is there anything better than the smell of a steak on the barbeque? A pot roast simmering for hours on the stove until it is falling apart, melting in your mouth with rich brown gravy? Beef is one of the most versatile foods we feed our family. It is centerpiece of the meals that we associate with Americana gourmet; hamburgers, chicken fried steak, chili, stew and, of course, Mom’s meatloaf. The amount of beef consumed in the United States averages 65.8 pounds per person, per year. (http://www.beefusa.org/newsindustrystatistics.aspx) Beef holds the number two spot among the most popular proteins. (Poultry is first only if you combine both chicken and turkey). American demand for beef has increased more than 15% since 1998. 8 out of 10 Americans eat beef at home regularly. Considering its popularity, palatability and adaptability we at Celebrity Foods hope to provide a one stop educational resource for beef consumers. As we debunk the myths, explore the history and provide the facts, we hope you enjoy your stay.

To learn more about Celebrity Foods please visit our website at www.celebrityfoods.com