We raise Angus cattle, so beef isn’t just something we cook — we see firsthand how beef goes from pasture to plate. One of our favorite parts of being a cattle farmer is talking to people about beef — from how we raise our cattle, to what beef labels really mean, to beef grades and beef nutrition. Whether you like to cook beef or just curious about where your food come, these facts (and our entire site!) give you a behind-the-scenes look.
If you want to learn more about the cows themselves — what they eat, where they live, and who their best friends are (yes, they have friends!) — then check out our post on Facts About Cows. This post focuses on the food side of the story, while that one dives into animal side.
This post was originally published in 2017 and updated in 2025 with new facts.
One of the best parts of being a cattle farmer is talking to people about how we raise our cattle and facts about beef.
Some of our customers are specifically interested in cool facts about beef (the meat you eat). Others, want to know facts about cattle (where the beef comes from). Regardless of what aspect of this topic you’re the most interested in, cattle are fascinating animals. They have an amazing superpower — they turn grass into steak!
Jump to:
What is Beef?
Before we can dive into interesting facts about beef, we need to set a baseline on what beef is. It seems obvious to us, but let’s make sure we’re all on the same page. Beef is a type of red meat that comes from cattle. “Red meat” means the meat is darker in color before cooking, and that’s because it has more iron. Other red meats include lamb, venison and bison, but beef is the most common.
Nutrition Facts For Beef
Fact 1: Protein in Beef
Protein found in beef and other meats are referred to as “complete” proteins because they contain appropriate levels of all the essential amino acids required for human nutrition. A three-ounce serving of lean beef supplies the human body with half of the daily amount of protein needed to build, maintain, and repair body tissue. To obtain the same amount of protein without consuming those three ounces of beef, you’d need to eat 236 calories of raw soy tofu, 670 calories of peanut butter, or 374 calories of black beans.
Fact 2: Iron in Beef
Iron from beef is “heme” iron, meaning it is bioavailable and more easily absorbed by the body than “non-heme” iron from plant-based sources such as spinach or legumes. A 3-oz serving of lean beef contains approximately 2.2 mg of iron. To obtain the same amount of iron, you’d have to eat at least three cups of raw spinach or eight ounces of chicken breast.
Fact 3: Essential Nutrients in Beef
Beef contains several essential nutrients including protein, iron, zinc, selenium, riboflavin, niacin, vitamin B6, vitamin B12, phosphorus, pantothenate, magnesium, and potassium.
A 3-oz serving of lean beef (about the size of an iPhone) contains about 150 calories yet provides more than 10 percent of the Daily Value for 10 essential nutrients kids need for healthy growth and development: protein, iron, zinc, vitamin B6, vitamin B12, niacin, riboflavin, choline, selenium, and phosphorus.
Fact 4: Vitamin B12
Meat, including beef, is the only natural dietary source of vitamin B12. This essential nutrient is extremely important to the overall health of a human, as it aids in blood formation and the function of both the brain and nervous system.
Fact 5: Is Eating Beef Healthy for You?
Research on red meat and health is mixed.
- Some studies — like those from MD Anderson — show that eating large amounts of red and processed meat, especially when cooked at high heat, may increase risks for heart disease and certain cancers.
- Other research, including a 2025 Purdue study, found that moderate amounts of lean red meat, when eaten alongside plant proteins, didn’t worsen cholesterol or metabolic health.
- A 2022 Nature Medicine review concluded that evidence linking unprocessed red meat to chronic disease is weak and uncertain.
In short, red meat can fit into a healthy diet when eaten in moderation, with lean cuts, and balanced with fruits, vegetables, and whole grains — but researchers still debate how much is “too much.”
Fact 6: What is Lean Beef?
Lean beef is beef that must have fewer than 10g of fat, fewer than 95mg of cholesterol per 100g of meat, and no more than 4.5g of saturated fat. There are 29 cuts of beef that meet the proper guidelines for being lean. Of these, 12 cuts of beef are leaner than a skinless chicken thigh. . The leanest cuts of beef include sirloin, chuck, loin, or round, according to the American Heart Association.
Fact 7: Nutrition Facts for Beef Liver
Since we’re talking about nutrition in beef, we’d be amiss if we didn’t specifically talk about beef liver. Beef liver is one of the most nutrient-rich foods on the planet. A small serving gives you more than your daily amount of vitamin A, which supports healthy eyes and skin. It’s also high in iron, which helps carry oxygen in your blood, and vitamin B12, which keeps your brain and nerves working properly. Beef liver also has folate, copper, zinc, and riboflavin, all important for energy and growth. Whether you get it from eating Liver & Onions, or you hide it in your ground beef with beef liver cubes, liver is a nutritional powerhouse.
Fact 8: Beef vs. Chicken vs. Plant Protein: Nutrition Comparison
Beef, chicken, and plant proteins all provide nutrients, but they differ in what they offer. Beef is a “complete protein,” meaning it contains all the essential amino acids your body needs. It’s also rich in iron, zinc, and vitamin B12. Chicken is lean and lower in fat but has fewer nutrients than beef. Plant proteins, like beans or tofu, are healthy and high in fiber but often lack one or more essential amino acids.
Beef Cuts and Yields
Fact 9: Beef Cuts Don’t Have to Be Confusing
Ever find yourself staring at the beef counter, feeling totally confused? You’re not alone! Many grocery stores carry over 60 different beef products—and the names can vary by store or region (like KC Strip vs. NY Strip). The key to making sense of it all is understanding the eight primal cuts of beef: Chuck, Rib, Loin (short loin and sirloin), Round, Flank, Short Plate, Brisket, and Shank.
Oftentimes, the primal cut name is mentioned in the beef’s labeling. For example, a chuck roast comes from the chuck primal section, and a round roast comes from the round primal section.
Fact 10: The Eight Primal Cuts of Beef.
The USDA divides a cow into eight main regions, which are called the primal cuts of beef: Chuck, Rib, Loin (short loin and sirloin), Round, Flank, Short Plate, Brisket, and Shank. After the primal cuts, beef gets divided into sub-primal cuts. A sub-primal cut is a cut of meat larger than a steak, roast, or other single cut, but smaller than a side of beef. A butcher often starts with a sub-primal cut, and they cut it into the individual sizes you see in the butcher case, which are called portion cuts.
Fact 11: Ground Beef Accounts for Nearly Half of All Beef Sales
According to BeefResearch.org, ground beef sales also comprised 50.6% of all retail beef sales in terms of volume.
Fact 12: A Cow is Made Up of More Than Steaks
We’re often asked if people can purchase a cow and have all the meat cut into steaks. The short answer is “no.” The reason is that a cow is made up of more than steaks. Here’s the exact breakdown.
- Chuck (approx. 26% of steer): Chuck meat comes from the front of the animal at the steer’s shoulder. Chuck cuts generally cook best with slow cooking methods.
- Rib (approx. 9%): The most popular cuts from this area are Prime rib and ribeye.
- Loin (17%): The most expensive cuts of beef come from the loin region. The loin has two sections: short loin and sirloin. Some of the most popular cuts of beef from this section are strip steak, T-bone steak, and filet.
- Round (27%) – The round is an inexpensive cut. It’s found at the cow’s rump and hind legs, so it’s generally lean and tough. The most popular cut is ground beef.
- Brisket (6%) – A chest cut perfect for smoking or braising low and slow.
- Shank (4%) – Very lean and tough; typically used for soups and stews.
- Plate & Flank (9.5%) – Known for short ribs, skirt steak, and flank steak; It’s best when cooked quickly. Flank used to be a less expensive cut, but it’s become more popular because consumers want lean beef.
Fact 13: The Rule of Thumb for Choosing Tender Beef
The rule of thumb for selecting beef is understanding that beef becomes more tender the farther the cut is from horn to hoof. In other words, muscles that do less work—like those along the back (rib and loin)—are naturally more tender. Cuts from the shoulder, legs, or round are tougher because they’re used more often. Tenderness also depends on factors like marbling (the streaks of fat in the meat), aging, and how it’s cooked. Look for good marbling and choose cuts from the rib or loin for the most tender beef.
Fact 14: The Most Popular Steak Cuts
The most popular steak cuts are also the most tender — ribeye, strip, tenderloin, and T-bone.
Fact 15: No Two Steaks Are Alike: Unique Characteristics of Each Steak Cut
Did you know that each steak cut has its own personality? Here’s a quick overview of the steak cuts you typically find in restaurants:
- Strip Steak: A tender cut from just behind the ribs with a mild, beefy flavor—less intense than ribeye. Available bone-in or boneless, typically 8–14 oz.
- Sirloin Steak: Naturally lean and budget-friendly, sirloin steaks range from 5–10 oz and offer great flavor for the price.
- Ribeye Steak: The most flavorful, well-marbled cut from the rib section. Boneless ribeye or bone-in “rib steak” (or “bone-in ribeye”) typically weighs 8–14 oz.
- T-Bone Steak: Features both strip and tenderloin separated by a “T”-shaped bone. Grill with the tenderloin side away from direct heat. Usually around 18 oz; like a Porterhouse.
- Filet Mignon / Beef Tenderloin: The most tender, lean cut with little fat, often wrapped in bacon. Best cooked quickly over high heat. Typically, 6–8 oz.
Fact 16: Beef marbling adds flavor
Marbling is what gives beef its flavor, juiciness, and tenderness. When cooking, marbling adds flavor and juiciness as the fat melts into the steak. The marbling keeps the meat moist, so natural juices don’t evaporate in the pan.
Facts About Beef Quality, Inspection and Grading
Fact 17: All Beef Sold Commercially in the U.S. Must be USDA-Inspected
The Federal Meat Inspection Act (FMIA) of 1906 requires that all meat sold commercially be inspected and passed to ensure that it is safe, wholesome, and properly labeled. The United States Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) is responsible for providing this federal inspection.
Fact 18: Meat Inspection Includes More Than Just the Beef
Meat inspection covers the entire process—from live animal to finished product. Federal and state inspectors ensure only healthy animals are used, with no signs of disease before slaughter. They verify humane handling, sanitary plant conditions, and proper temperature control. Inspections occur before and after slaughter to confirm the meat and organs are safe to eat. Inspectors also monitor processing stages, additives, and overall food safety standards to protect consumers.
Fact 19: The USDA Grades Beef for Quality and Yield
In the U.S., beef grades are overseen by the U.S. Department of Agriculture (USDA), and specifically the USDA’s Agriculture Marketing Service (AMS). Beef is graded after inspection and focuses on two key factors: 1. Quality Grade and 2. Yield Grade. The Quality Grade focuses on the consumer’s eating experience, whether the beef is Prime, Choice or Select, and the age of the animal. The Yield Grade focuses on how much usable lean meat can be cut from the carcass.
Fact 20: There are eight Quality Beef Grades
Within the meat grading system, there are eight quality grades. The grades in order from best to worst are Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. Prime, Choice, and Select are the three most common grades, and are what consumers are usually familiar with.
Fact 21: Prime Grade Beef Has the Most Marbling and Tenderness
The USDA’s highest grade. Prime beef comes from well-fed beef cattle, and it has abundant marbling (i.e. fat within the beef), which makes it incredibly tender, juicy, and flavorful. Only about 2 percent of today’s beef is of the highest USDA grade, or prime, which has the highest level of marbling.
Fact 22: Choice Grade Beef Offers Great Flavor at a Lower Price
The USDA’s Choice beef grade is high-quality beef that has slightly less marbling than Prime. It is tender and flavorful. Most grocery store beef falls into this category.
Fact 23: Select Grade Beef is Leaner and Less Tender
Select beef is leaner and has less marbling than both Prime and Choice. It lacks some of the juiciness and flavor of the higher graded meat. The USDA grades about 21 percent of beef with the select grade. When cooking Select beef, it’s generally best to marinate before cooking to get the maximum tenderness and flavor.
Beef Food Labels
There’s a lot of confusion about what beef labels really mean. Words like grass-fed, grain-fed, organic and Wagyu beef may sound similar, but they each tell a different story about how the beef was raised. In this quick section, we’ll explain the basics of grass-fed, grass-finished, grain-finished, organic, pasture-raised, Wagyu beef, and Kobe beef. These are just high-level facts — you can find more detailed posts about each one across our site.
Fact 24: What is Grass Fed Beef?
Grass Fed beef refers to cattle that eat grass throughout their lives rather than grain. However, this term isn’t strictly regulated. The USDA once had “grass-fed” guidelines, but later removed them, so the term is now ambiguous and is sometimes misused. All cows (even those in feedlots) eat grass at some point of their life, so technically, all cows could be called “grass-fed.” This is why it’s important to know where your beef comes from and to know the farmer’s definition of these terms before you buy.
Fact 25: Grass Fed Beef Nutrition and Flavor
Nutritionally, grass-finished beef may offer slightly more omega-3s, antioxidants, and CLA fats, but the research on this is mixed. Flavor-wise, grass-fed beef has a more complex, earthier taste.
Fact 26: What is Grain Finished Beef?
Grain Finished Beef is “finished” on a diet of grains and natural supplements like molasses, corn, and soybeans.
Fact 27: What is Organic Beef?
The term organic is strictly regulated by the USDA. Organic beef can be either grass finished or grain finished, but the cattle must have year-round access to pasture. All organic beef is grass-fed for at least part of the animal’s life; however, not all grass-fed beef is organic. If the cattle are raised on an organic farm and fed organic grain, the beef can be labeled organic.
Fact 28: What is Wagyu Beef and Why Is It So Expensive?
Wagyu Beef comes from Japan and is known for its rich marbling and buttery flavor. The word “Wagyu” literally means “Japanese cow.” These cattle were originally used for labor due to their ability to store fat efficiently, which later became the reason behind their famous marbling. Wagyu Beef is primarily raised in Japan, but also in the U.S. and Australia. When comparing a Wagyu steak to a Prime Angus steak, Wagyu tastes buttery and softer because of its marbling, while Prime Angus has less fat and a stronger, classic beef flavor.
Fact 29: What is Kobe Beef? Wagyu vs. Kobe Beef?
Kobe beef is the highest grade of Wagyu, known for its rich marbling, buttery flavor, and melt-in-your-mouth tenderness. Kobe beef comes from the Tajima strain of Japanese Black cattle raised in Japan’s Hyogo Prefecture. To be called “Kobe,” the cattle must meet strict rules for breed, diet, and marbling quality. It can be confusing because all Kobe beef is Wagyu, but not all Wagyu is Kobe. “Wagyu” simply means “Japanese cow” and can refer to several breeds raised in Japan or other countries.
Fact 29: What is Pasture Raised Beef?
Most beef cattle in the U.S. are pasture raised, meaning they spend the first 12 to 18 months grazing on grass in open fields. During the last four to six months, they move to feedlots and eat a grain-based diet designed by a nutritionist. This grain finishing adds flavor and tenderness. “Pasture raised” simply means the cattle lived most of their lives on pasture before being finished on grain. The quality of the pasture and grass – the nutrients in the grass – directly affect the flavor and tenderness of the beef.
Fact 30: What is “Vegetarian Fed” Beef? Yep, that label exists too
If you see beef labeled “vegetarian fed,” take it with a grain of salt. Cows are naturally herbivores—they don’t eat meat! This label usually just means the cattle’s feed didn’t include animal byproducts, which is already standard for most beef production. In short, “vegetarian fed” sounds good, but it doesn’t really mean anything new.
Fact 31: What do cattle eat other than grass?
All cattle—even grass-finished ones—sometimes need more than grass to stay healthy. Like all animals, they need a balanced diet that includes six key nutrients: water, carbohydrates, fats, protein, vitamins, and minerals. These extra nutrients often come from supplements or mineral mixes, which are prescribed by veterinarians. This balanced diet helps ensure beef quality, flavor, and nutrition.
Buying and Cooking Beef
Fact 32: Beef should always be cooked to the appropriate temperature
The USDA recommends cooking ground beef to an internal temperature of 160 F and steaks and roasts to at least 145. Using a meat thermometer is the only way to check doneness to ensure safety.
Fact 33: Steak Doneness and Temperature Matters
You probably know the terms rare, medium, and well-done. Those terms have to do with the steak’s temperature. It’s not about the color or visual appearance of the beef, contrary to what many people think. Get the full guide here, or check out the chart below.
| Doneness | Temperature | Description |
| Rare | 120-129°F | Cool, bright red center. Soft to the touch |
| Medium Rare | 130-134°F | Warm red center beginning to firm up with red juices |
| Medium | 135-144°F | Warm pink center; outer portions beginning to brown. Completely firm to the touch with red juices |
| Medium Well | 145-154°F | Slightly pink center, completely firm to the touch, with brown juices |
| Well Done | 155-164 °F | No pink or red Firm to touch |
| Ground Beef | 160 °F | Fully brown throughout with no pink |
Note: The temperatures in this chart are final doneness. You need to pull your beef off the heat about 5-10°F before these temperatures are reached.
Fact 34: Different Cooking Methods Are Best for Different Cuts
Each part of the steer produces beef with different tenderness and texture. Tender cuts from the loin and rib—like ribeye or filet—are best cooked quickly with high heat, such as grilling or searing. Tougher cuts from the chuck, round, or brisket shine with slow cooking methods like braising or smoking. Matching the cut to the right cooking method brings out the best flavor and texture.
Comparison Chart of Retail Beef Cut & Best Cooking Method
| Retail Cut | Primal Cut | Flavor and Tenderness | Best Cooking Method | Alternate Names (US & Int’l) | Best Cut for… | Cost |
|---|---|---|---|---|---|---|
| Chuck Roast | Chuck | Rich, beefy, can be tough if not slow-cooked | Braising, slow cooker, roasting | Shoulder roast (US), Braising Steak (UK) | Budget friendly family meals | $ |
| Flat Iron Steak | Chuck | Flavorful | Grilling, pan searing, stir fry | Top blade steak (US), Butler’s Steak (UK) | Steak lovers on a budget | $$ |
| Ground Beef | Chuck / Trimmings | Versatile | Any (burgers, tacos, etc) | Mince (UK / AUS) | Everyday meals | $ |
| Short Ribs | Chuck / Plate | Flavorful, can be tough if not cooked correctly | Braising, smoking, slow cooker | Flanken ribs, Kalbi (Korean) | BBQ | $$ |
| Ribeye Steak | Rib | Very tender, juicy, heavy marbling | Grilling, broiling, pan-searing | Scotch fillet (AUS), Delmonico Steak, Rib Steak (when bone is attached) | Steakhouse experience | $$$ |
| Prime Rib Roast | Rib | Juicy, tender, rich | Roasting, holiday centerpiece | Standing rib roast | Special occasions, holidays | $$$$ |
| Strip Steak | Short Loin | Tender, beefy flavor | Grilling, broiling, pan-searing | Kansas City Strip, NY Strip, Top Loin, Hotel Steak, Club Steak, Sirloin (UK) | Classic steak lovers | $$$ |
| Filet Mignon / Tenderloin Steak | Short Loin | Most tender cut, mild flavor | Grilling, pan-searing, broiling | Filet Steak (UK), Filet (FR) | Fine dining, splurge steak | $$$$ |
| T-Bone Steak | Short Loin | Combo of strip and filet, tender | Grilling, broiling, pan-searing | Porterhouse (if larger filet portion) | Steakhouse cut | $$$$ |
| Sirloin Steak | Sirloin | Lean, moderately tender, flavorful | Grilling, broil, pan-sear, stir-fry, kabobs | NY Sirloin, Shell Sirloin Steak (with the bone) | Balanced option for flavor + value | $$ |
| Tri-Tip Roast/Steak | Sirloin | Juicy, beefy, moderately tender | Grilling, broiling, pan-searing | Bottom sirloin roast | BBQ, Grilling | $$ |
| Round Roast (Top/Bottom) | Round | Lean, firm, less tender | Roasting, stew/braise, slicing thin, deli meat | Rump roast (UK), Silverside (AU) | Budget friendly roast | $ |
| Eye of Round Steak / Roast | Round | Very lean, tough | Braising, roasting | Beef silverside (UK) | Thin-sliced roast | $ |
| Flank Steak | Flank | Lean, beefy | Grill, broil, stir fry | London broil (US), Bavette (FR) | Fajitas, Stir-fry, healthy meals | $$ |
| Skirt Steak | Plate | Bold flavor, less tender | Gril, pan sear, stir-fry, marinate | Fajita steak | Fajitas, tacos, carne asada | $$ |
| Hanger Steak | Plate | Tender, very flavorful | Grilling, pan-searing | Butcher’s steak | Foodies, steak lovers | $$ |
| Brisket (Flat/Point) | Brisket | Flavorful, tough, fatty | Smoking, braising, slow cooker | Packer brisket | BBQ, holidays | $$ |
| Osso Bucco | Shank | Tough, Collagen-rich | Braising, soup, stew | Shin (UK), Osso Bucco (IT), Crosscut Shank (US) | Soup, broth, budget | $ |
| Stew Meat | Trimmings (Chuck/Round) | Varies | Braising, slow cooker | Beef cubes | Budget-friendly, one-pot meals | $ |
| Kabob Meat | Trimmings (Sirloin/Round) | Lean, firm, chunks | Grilling, skewers | BBQ and grilling | $ |
Fact 35: The Maillard Reaction – Why Beef Browns Deliciously
When beef turns brown while cooking, it’s because of the Maillard reaction – a process discovered by a French Chemist, Louis Maillard, in the early 1900s. This reaction is what gives beef its rich color and delicious roasted flavor. The Maillard reaction occurs when heat causes proteins and sugars to react on the meat’s surface. This process won’t occur until the surface moisture is gone, which is one of the reasons why we recommend patting steaks dry before cooking.
Fact 36: What is Beef Tallow? How is it used?
Beef tallow is pure, rendered fat made from beef suet, the hard fat around a cow’s kidneys. Historically, tallow was used in cooking, making candles and soap, and even waterproofing leather. Tallow is making a comeback because of its rich flavor and high smoke point. It’s great for frying, roasting vegetables, or searing steak.
Fact 37: What to Look For When Buying Beef?
When buying beef, look for bright, cherry red color with white, cream fat (marbling) evenly distributed throughout. The meat should be firm to the touch. Avoid beef with grayish tint or excessive liquid in the package. When buying half or quarter beef from a local farmer, there are a series of questions to ask.
Fact 38: What is beef aging (wet vs dry-aged beef)
Beef aging is the process of letting beef rest in a controlled temperature and humidity after butchering to make it more flavorful and tender. There are two main methods: wet aging and dry aging. With wet aging, beef is vacuum sealed and aged in its own juices. In dry aging, beef is hung in the open air to develop a richer, deeper flavor.
Fact 39: Why should you rest steak after cooking? How long?
Allowing steak to rest is crucial for preserving the juiciness and results in a more evenly cooked and flavorful steak. When you cook a steak, the heat pushes the juices to the middle. If you cut it right away, all those juices spill out and the steak will be dry. Letting the steak rest gives the juices time to redistribute throughout the steak. Rest thin steaks for about 5 minutes and thick steaks for 10-15 minutes.
Fact 40: How is beef stored and frozen properly
To store raw beef properly, store for 3 to 5 days in the coldest part of your refrigerator – usually the bottom shelf or drawer. If freezing, wrap tightly to prevent freezer burn. For best quality, use within 6 to 12 months.
Fact 41: How is beef thawed and defrosted properly and safely?
There are three main methods to defrosting beef: refrigerator thaw, cold-water and microwave thawing. To defrost beef quickly the refrigerator method is the best (about 24 hours for every 1-2 pounds), with the cold-water method a close second (about 1 hour per pound). For even faster thawing, microwave thawing is approved by the USDA, but may affect beef’s texture and taste.
Fact 42: Why does beef change color in the fridge?
Fresh beef is usually bright cherry red because of a protein called myoglobin, which reacts with oxygen. When beef is stored in the fridge and exposed to less oxygen, the surface can turn brown, but it doesn’t always mean it’s bad. If it smells fresh and feels firm, it’s still safe to cook and eat. If it has an odor or sticky texture, it’s best to throw it out.
Cattle By-Products:
Fact 42: Beef Products is More than Beef
Raising cattle is about more than beef production. Approximately 99% of the animal is used after it’s processed. Approximately 65% produces meat, while the rest is used for products such as pet food, leather, glue, insulin and other pharmaceuticals, gelatin, cosmetics, and soap, among other things.
Fact 43: Your favorite sports equipment is made from cattle
All your favorite sports equipment is made with from beef cattle. The hide from a single processed steer or heifer can be used to produce 12 basketballs, 144 baseballs, and 20 soccer balls. Furthermore, it takes 3,000 hides to make the number of footballs used each year by the NFL.
Fun and Quirky Facts About Beef
Fact 44: The hamburger debuted in St. Louis
The hamburger debuted at the 1904 World’s Fair in St Louis.
Fact 45: The oldest hamburger chain is from Kansas
The White Castle restaurant was founded in Wichita, Kansas, in 1921. It is the oldest hamburger chain today.
Fact 46: How many hamburgers are in a cow?
Almost 1,000 quarter pound hamburgers can be made from the ground beef in one cow. Typically, when you purchase a cow from a cattle rancher or farmer, there will be about 425-450 pounds of edible beef. Of this, 200+ pounds will be ground beef. The remaining beef is in a variety of beef cuts like steaks, roasts, ribs, brisket, etc.
Fact 47: Cattle in the U.S.
The first cow arrived in the U.S. in 1611 in Jamestown. In the 1850’s, nearly every family in the U.S. had its own cow.
Fact 48: The U.S. is one of world’s top beef producers
Today, the U.S. produces about 25% of the world’s beef. This is extremely impressive when you consider that the 31.7 million beef cattle in the U.S. only account for 10% of the world’s beef cattle. Other top beef producing countries are Brazil, China, Australia, and the European Union.
Fact 49: The beef and cattle industry is one of the largest industries in the U.S.
In the United States, the combined value of the beef and cattle industry is approximately $200 billion. The farming of beef cattle is the largest segment of American agriculture.
Raising Sustainable Beef
Fact 50: Cattle and Greenhouse Gas Emissions
Raising sustainable beef is a hot topic. You may have seen reports that cattle contribute to greenhouse gases. Cattle do produce methane, but they only account for 3.3 percent of greenhouse gas emissions in the U.S. A study by the USDA found that beef production was NOT a significant contributor to climate change. (Fossil fuel use is a far bigger culprit.)
Fact 51: Cattle Poop and Burps
When cattle graze, their manure (poop) makes the soil healthier and helps plants grow. Cattle burps are a part of a natural cycle. The gases they release only stay in the atmosphere for 10 years before they return to the soil. If beef cattle were removed from the land, weeds and grasses would crowd out important native plants and flower
Fact 52: Cattle and Farmland
Over half the land used to feed cattle isn’t suitable for growing edible food for humans. This means cattle make good use of farmland that couldn’t support the food system. Thanks to their four-chambered stomachs, they break down plants that are inedible for humans and turn it into steak humans can eat.
Fact 53: Raising cattle is becoming more efficient
Today, farmers and ranchers are able to produce the same amount of beef they did in 1977 using just two-thirds the cattle. Globally, producers in the United States contribute 18 percent of beef in the world using only eight percent of the cattle.
Conclusion
There’s a lot to learn about beef — from how it’s raised and graded to how to store and cook it safely. We hope these facts helped answer common questions. As farmers, we’re proud to share real, firsthand insight about where your food comes from.
For more about the animals themselves, check out our 30+ Facts About Cows post. It’s a fun, family-friendly look at cows’ daily lives and behaviors.
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Nice to Meet You!
We're Matt & Jessica, fifth-generation cattle farmers & the owners of Clover Meadows Beef. Good food starts with knowing where it comes from. On our blog, you'll find easy beef recipes, cooking tips, stories of how we raise our cattle, and how to buy farm-fresh beef locally. Our goal is to make cooking beef easy so you feel confident cooking any cut of beef in your home kitchen.