3 Facts About Beef Cattle and Swine

Beef is a staple of American mealtime. Nutritious. Delicious. Information technology is Americana on a plate. Producing beef requires the dedication of farmers and ranchers beyond the United States, and proper management of grazing animals can rebuild the wellness of pastures and rangelands.

Since 1945, Noble Research Establish has supported farmers and ranchers in fostering land stewardship, improving the soil and producing i of the world's favorite foods.

In honour of Noble'due south 75 years, below are 75 facts virtually beef.

Ruddy, White and Beef

1. There are more than 800,000 ranchers and cattle producers in the U.Southward.
2. One-3rd of all U.Due south. farms and ranches include cattle.
3. Beef cattle are raised in all fifty states.
4. The superlative five states with the almost beefiness cows are Texas, Oklahoma, Missouri, Nebraska and South Dakota.
5. As of January. i, 2020, in that location were 94.4 1000000 head of cattle in the U.S. herd. That's more than the populations of California, Texas, Florida and Mississippi combined.
6. 91% of beefiness farms and ranches are family-endemic or individually operated.
7. The boilerplate farm size in 2017 was 441 acres.
8. The boilerplate herd size in 2017 was 43.5.
9. Pasture and rangeland stand for 41% of state usage in the U.Southward.
10. Cattle and calves fabricated upward nearly 40% of cash receipts for animals and fauna products in 2018.

A Global Presence

13. U.Southward. farmers and ranchers produce 18% of the globe's beef with but 8% of the world's cattle.
14. Japan, South Korea and United mexican states are the meridian importers of U.Southward. beef.
15. The U.S. ranked fourth in the earth for amount of beef eaten per capita, at 79.iii pounds, in 2016.
16. Ahead of the U.Southward. in beef consumption per capita are Uruguay (124.ii pounds), Argentina (120.2 pounds) and Hong Kong (114.3 pounds).

Beef on the Dinner Plate

17. Every day, 76 million Americans eat beef.
18. They consume, on average, 112 pounds of beefiness per yr.
19. In 2018, U.South. consumers purchased 26.vii billion pounds of beef at foodservice and retail locations.
20. seventy% of nutrient service operators say that steak on the card increases traffic.
21. The most popular beef products include footing beef, ribeye steak, strip steak and t-os steak.

23. Beefiness is i of the well-nigh of import dietary sources of iron. You'd have to eat three cups of raw spinach in guild to get the same amount of atomic number 26 in i iii-ounce serving of beef.
24. Information technology'southward too a source for other nutrients our bodies need, including protein, B vitamins, zinc, selenium, niacin, phosphorus, riboflavin and choline.

Information technology'south Non All Steak

25. More than than 98% of a beefiness animal is used.
26. 60% of a beef animal goes to brand products other than meat.
27. One cowhide can make 18 soccer balls or xx footballs.
28. Medical products, like insulin and drugs used to aid the trunk accept organ transplants, are made from cattle.

30. Other products that may be made from cattle include candles, paintbrushes, deodorant, dish soap and toilet papers.

Cows Are Astonishing Creatures

32. All "cows" are female. Before a female has a dogie, she is chosen a heifer. She becomes a moo-cow later on giving nativity. Males are called bulls or steers.
33. The gestation period for a cow, or the corporeality of time she is pregnant, is 9 months — the aforementioned as a man.
34. Calves weigh approximately 80 pounds at birth.
35. A cow can odour odors from upward to 6 miles away.
36. They only take a lesser set of teeth, which helps them eat grass.
37. And they have a rough, sandpaper-like tongue.

Ruminating Grazers

38. All cattle spend virtually of their lives eating grasses and other forages on grazing lands.
39. They tin can eat about 40 pounds of nutrient a day.

41. The ruminant digestive arrangement enables a cow to acquire nutrients from grasses, which humans cannot. Other ruminants include sheep, deer and buffalo.
42. As a ruminant, a cow digests plants by repeatedly regurgitating and chewing it upwards again. A cow "chews its cud" for about eight hours a day.

Beef Through History

43. Cows were starting time domesticated well-nigh 10,000 years ago.
44. The ancestor of domesticated cattle is thought to be the now-extinct auroch, a horned, wild ox that was black and stood 6 anxiety tall at the shoulder.
45. Spaniards brought the offset cattle to the Americas in the late 15th and early 16th centuries.
46. Cattle were first brought to Jamestown, in what is now Virginia, from England in 1611, according to the writings of John Smith.
47. Colonists were raising plenty cattle past the 1630s that they no longer needed to rely on imported cattle from Europe.

Photo Credit: Library of Congress, Geography and Map Division

49. You could buy a hamburger for only 5 cents in 1921 and 12 cents in 1950.

Photo Credit: Ken Wolter / Shutterstock.com

51. Today's beef producers use 33% fewer cattle to produce the same amount of beef that they did in the 1970s. The industry uses natural resources much more efficiently today.

Reducing Environmental Impact

52. U.South. beef represents only ii% of U.South. greenhouse gas emissions, but work continues to be done to improve.
53. Co-ordinate to a study comparing beef production in 1977 to 2007, each pound of beef is produced with twenty% less feedstuffs and 9% less fossil fuel free energy.
54. The carbon footprint of a unit of beef produced decreased past 16% from 1977 to 2007.

56. The U.Due south. beef industry continued to reduce water by three% from 2005 to 2011.

Growing on Grazing Lands

58. Almost 85% of U.South. grazing lands are unsuitable for producing crops.
59. Rangelands naturally evolved with the presence of fire and grazing, making them processes that the land continues to need today.
60. One acre of rangeland or pasture may have nigh 1,000 pounds of standing establish mass and equally much as three,500 pounds of roots below ground, in the top foot of soil.
61. Information technology takes two,000 years for natural processes to make ten centimeters of fertile soil. That's why it's so important to protect the soil from erosion and other deposition.

Building Organic Matter

63. The bawdy odor of a biologically salubrious and active soil is the presence of an organic compound called geosmin.

65. Salubrious soil with high levels of organic affair can store twenty times its weight in water, co-ordinate to the Food and Agriculture Organization.
66. A i% increase in soil organic matter can help the soil concur about twenty,000 gallons of additional water per acre.
67. Increased water-holding capacity reduces the demand to use water for irrigation and improves the land's resiliency in drought.

Capturing Carbon

68. Researchers say more carbon resides in soil (2,500 billion tons) than in the temper (800 billion tons) and all plant/fauna life (560 billion tons) combined.
69. Grazing lands sequester about 30% of Earth's carbon pool, according to a Global Modify Biology
70. Increasing soil organic matter in pastures and rangelands will help reduce atmospheric carbon dioxide. By creating carbon sinks — natural reservoirs that can hold carbon — we tin reduce the greenhouse effect and wearisome atmospheric warming.

A Habitation for Wildlife

73. The most of import considerations when managing the two together are habitat and cattle stocking charge per unit.
74. I California-based written report published in Conservation Biological science institute that cattle grazing plays an of import part in maintaining wetland habitat necessary for some endangered species.

Sources:

• Beef It's What's for Dinner
• Cattlemen'southward Beef Board
• Conservation Biology
• Farm Bureau
• Nutrient and Agriculture Organisation of the United nations
• Kansas Farm Nutrient Connectedness
• National Cattlemen'due south Beef Clan
• South Dakota Land University Extension
• The U.S. Sustainability Brotherhood
• University of California, Davis
• University of Nebraska
• U.South. Department of Agronomics
• U.S. Meat Consign Federation
• U.S. Roundtable for Beef Sustainability
• beef2live.com
• beefmagazine.com/cowcalfweekly/0715-beefs-environmental-sustainablity-improved
• beefmarketcentral.com
• bonappetit.com/entertaining-way/trends-news/slideshow/president-farmers
• britannica.com/animal/aurochs
• clovermeadowsbeef.com/amazing-facts-virtually-cows/
• farmflavor.com
• foodtank.com/news/2016/12/ten-facts-healthy-soil
• history.com/news/foods-of-the-worlds-fairs
• kansas.com/news/local/article1063647.html
• sciencedaily.com/releases/2012/03/120327124243.htm
• worldpopulationreview.com

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Source: https://www.noble.org/blog/75-facts-about-beef/

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