Movie Monday: Pasture to Plate

Ever wondered how beef goes from pasture to plate? This week's #MovieMonday provides a quick overview of how that steak landed on your plate. With so many middlemen, each segment of the beef process is just part of a well-oiled machine. Check it out:

(Video from Facts About Beef)

(Step 1)
Cow-Calf Operation: A method of raising beef cattle in which a permanent herd of cows is kept by a farmer or rancher to produce calves for later sale.

(Step 2)
Livestock Auction Market: Usually when the calves reach six to 12 months of age, they are taken to a livestock auction where they are sold. With today's modernization of the beef industry, livestock auction markets are not only in sale barns, but virtually through the television and Internet.

(Step 3)
Feedyard: Once the cattle are bought in the livestock auction market, they are usually hauled to a feedyard (or feedlot) where they stay for four to six months and are a fed large portions of a scientifically-balanced diet aimed at increasing carcass weight.

(Step 4)
Packing Plant/Harvesting Facility: From the feedyard, cattle who have reached optimal weight are taken to a packing plant (or harvesting facility). There they are harvested and processed, and meat products are distributed to retailers and the restaurant sector. Harvesting happens in the most humane way possible and every step of meat processing is heavily monitored by the United States Department of Agriculture (USDA) to ensure animal welfare and food safety standards are met.

From there, beef is enjoyed by you and your family. Years of hard work, manual labor and a lot of economics go into the beef cattle life cycle, so the next time you sit down to enjoy a steak or hamburger, keep in mind that it didn't just come from the grocery store!

As always- Eat More Beef.

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