Raising beef is a complex process, but throughout the entire journey, one thing remains constant – the shared commitment to raising cattle in a safe, humane and environmentally sustainable way by using the latest technology and resources.
Much has changed since the days of cowboys, cattle drives and the Old West. Today, it's more about drones, apps and computers. Join us as we travel across the country talking to real, modern ranchers about how they care for the cattle, what inspires them and why they work so hard day after day.
Registered Dietitian and New York native, Nicole Rodriguez has always had a passion for the agriculture community and sharing her experience with her nutrition clients. Join her through a journey of the beef lifecycle as she meets with Pennsylvania beef farmers to learn a little more about producing beef.
Nicole joins Beef Producer Scotty of Masonic Villages on the cow-calf operation he manages.
Nicole joins Bernard and Darwin of Nissley Brothers Feedlot in Mount Joy, to learn about their beef feedlot.
Nicole joins Amy Hess, owner of Bow Creek farm in Hershey, PA chatting about their Red Angus herd and marketing beef to their local consumers. Chef Matt Lett of Troegs Brewery also talks about his favorite beef cuts at use in their restaurant.
The journey of raising beef is among the most complex of any food. Due in part to their changing nutritional needs throughout their lifetime, beef cattle often times will change hands and ownership up to three or four times, over the course of two to three years, as they move through their various life stages.