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. Currently, more than 90% of U.S. farms and ranches are family-owned and operated. Learn more about the people who are invested in raising high-quality, sustainable beef for generations to come.
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.
Hear from Amy Hess, owner of Bow Creek Farm in Hershey, PA about their Red Angus herd.
Hear from Scotty Miller of Masonic Villages on the feedlot he manages in Lancaster County, PA.
Rob and Amy Hess, owners of Bow Creek Farm in Hershey, PA share about the diversity in their marketing plan.
Learn more about the Beef Quality Assurance program and how it related back to beef quality.
We are lucky to have lots of great choices of safe, nutritious and delicious beef! No matter your preference, there is a tasty and nutritious beef option for you! We will break down your options.
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.
To the beef community, sustainability involves more than environmental considerations. A sustainable food supply balances efficient production with environmental, social and economic impacts with Beef Quality Assurance protocols.
Beef producers have many tools to keep the animals in their care healthy and safe, including nutrition programs, veterinary care and good management practices that are science-based, regulated and, above all, good for the animal and the consumer.
From farm to fork, everyone plays an important role in beef safety. Safety plays an essential function across the beef lifecycle journey – from the cattle ranches across the U.S., to the meat processing plants, to your kitchen table.
Interested in buying beef directly from local producers? Meet the farms and the people behind beef that are located near you!