Sustainable living involves choosing a lifestyle with minimal environmental impacts. The ultimate goal is to leave future generations with a healthier environment than the one we were born into. How can we do that with beef consumption? Beef is part of American culture, so is there a way to make wiser choices when it comes to purchasing beef ? The short answer is, yes

Brain, Roslynn

MacAdam, Jennifer W.

English

DigitalCommons@USU

1Version: May 2013Beef Production & Consumption: Sustainable AlternativesJennifer MacAdam & Roslynn Brain Departments of Plants, Soils & Climate; Environment & Society“Sustainability” and Beef Sustainable living involves choosing a lifestyle with minimal environmental impacts. The ultimate goal is to leave future generations with a healthier environment than the one we were born into. How can we do that with beef  consumption? Beef  is part of  American culture, so is there a way to make wiser choices when it comes to purchasing beef? The short answer is, yes! Animal Welfare PracticesOne way to make more sustainable choices when it comes to consuming beef  is by finding out how the animal was raised and how the meat was processed. Where did it come from? Was the animal raised in a crowded indoor space or with adequate living room in an outdoor pasture? These are all points to consider. Grocery stores are beginning to step up to consumer demand regarding how their food is produced. A leading example can be found in Whole Foods Market and collaboration with the Global Animal Partnership. This is a non-profit organization dedicated to improving the lives of  farm animals raised for meat. One of  their primary successes, which Whole Foods Markets use, is the 5-Step Animal Welfare RatingTM system, illustrated below. sustainability/2012/04prGlobal Animal Partnership 5-Step Animal Welfare Rating System. (Whole Foods Market, 2013)2Why Pasture?An important note in the Global Animal Partnerships animal welfare ratings is that step 4 involves a pasture-centered approach. Why is this so important? Cattle evolved near the Mediterranean Sea along with grass and legume forages. Therefore, they can derive all the nutrition they need from grazing these forages. In the U.S., however, cattle are fattened on grain in feedlots for 3-4 months because they can gain weight quickly on these high-starch diets and add fat to their muscles (meat), just like humans do. The digestion of  feedlot levels of  starch in the rumen produces excess acid that can damage the rumen wall and allow microbes into the bloodstream, causing lesions in the rumen. In feedlots, antibiotics are administered to cattle every day in their feed to prevent these liver abscesses. Hormones are also routinely fed to increase the growth rate of  feedlot cattle. Feed nutrients, antibiotics and hormones are present in feedlot manure, which typically accumulates for several months, subject to leaching from snowmelt or rainfall. The negative impacts of  feedlot finishing include runoff  and emissions, but nutrients in feedlot waste are never returned to the cropland where the feed was produced.The biggest appeal of  finishing U.S. cattle in feedlots has been that they can gain as much as 4 lbs per day for 4 months in the feedlot. In comparison, cattle on grass pastures can only gain about 1.5 lbs per day. What difference does this make in the cut? Generally, the steaks from feedlot cattle grade “choice” because they are marbled with fat, while grass-fed cattle are leaner.Pasture-Centered: A Sustainable Alternative to FeedlotsScientists at Utah State University have found that cattle grazing birdsfoot trefoil, a forage that grows well in the northern Mountain West, can gain 2.5 to 3.5 lbs. per day, approaching feedlot rates of  gain. Birdsfoot trefoil, like other legumes, synthesizes its own nitrogen, eliminating the need for nitrogen fertilization, a big advantage over grass pastures. Like all pasture-fed cattle, BFT-fed cattle have higher omega-3 fatty acids and conjugated linoleic acid (CLA), while the fat of  grain-fed cattle is higher in saturated fatty acids. Finishing cattle on legume pastures eliminates grain from beef  cattle diets, saving about 1,000 lbs of  corn per cow.Most of  the land used for forages shouldn’t be used for grain production. This is because only the most fertile and level farmland should be used to grow annual grain crops like corn or soybeans. However, nearly all agricultural land can be used for forage plants. Therefore, finishing cattle on legume pastures doesn’t need to be done on land that can be used to produce cereal grains.Cattle and grain are both transported to feedlots mainly in California, Colorado, Kansas, Nebraska, Oklahoma, South Dakota, Texas, and Wyoming, but cattle can be finished on pasture almost anywhere.  An added benefit is that locally produced beef  sold directly to consumers means producers keep more of  the profit.Cattle process their feed through fermentation in their rumen, which produces methane, and methane (like nitrogen gases) is a greenhouse gas. The higher the quality of  the forage, the lower the methane production. Less methane is produced by cows grazing forages such as BFT than by cows grazing grass.USU Birdsfoot Trefoil PlotFeedlot Cattle Consuming Grain3Utah State University is committed to providing an environment free from harassment and other forms of  illegal discrimination based on race, color, religion, sex, national origin, age (40 and older), disability, and veteran’s status. USU’s policy also prohibits discrimination on the basis of  sexual orientation in employment and academic related practices and decisions.  Utah State University employees and students cannot, because of  race, color, religion, sex, national origin, age, disability, or veteran’s status, refuse to hire; discharge; promote; demote; terminate; discriminate in compensation; or discriminate regarding terms, privileges, or conditions of  employment, against any person otherwise qualified. Employees and students also cannot discriminate in the classroom, residence halls, or in on/off  campus, USU-sponsored events and activities.  This publication is issued in furtherance of  Cooperative Extension work, acts of  May 8 and June 30, 1914, in cooperation with the U.S. Department of  Agriculture, Noelle E. Cockett, Vice President for Extension and Agriculture, Utah State University.Birdsfoot Trefoil Pasture: NRCS Demonstration Study USU Birdsfoot Trefoil PlotsSourcesWhole Foods Market. (2012). Meat: The 5-step animal welfare ratingTM. Retrieved from the Whole Foods Market website: http://www.wholefoodsmarket.com/products/5step.php• Visit your local butcher.• Get to know beef  producers in your area.• Request pasture-fed beef  at the grocery store.• Purchase pasture-fed beef  if  available at your grocery store.PERENNIALLEGUMEPASTURESEliminating grain and nitrogen fertilization, reducing methane, reducing transportation, and increasing farm profitability while producing food locally makes pasture-finished beef  more sustainable. Utah State University is collaborating with Utah beef  producers to bring forage-fed beef  to the market (utilizing BFTv as well as various pasture mixes).What Can You Do?

Beef Production & Consumption: Sustainable Alternatives

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Beef Production & Consumption: Sustainable Alternatives

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