I beloved beefiness. I beloved the cattle industry that beef represents, and I love Arizona beef!

Arizona's beef industry has been hard hit on several levels including indelible supply disruptions and poor on-the-hoof prices for beefiness during the pandemic, statewide droughts, subsequent flooding when rain did come this summer and more. Despite all this, my Arizona ranchers possess an endearing and enduring quality: perseverance.

To celebrate their perseverance, I decided to list the top reasons I honey beef!

  1. Arizona beef farmers and ranchers produce enough beef to feed more than 8 million Americans every year.
  2. Arizona beefiness ranks peak when it comes to quality and taste!
  3. Non only is raising beef cattle one of Arizona'south largest agriculture commodities, just it is too the largest area of all American agriculture.
  4. A iii-ounce serving of lean beef is an splendid source of poly peptide, supplying more than half of the protein most people demand each day.
  5. Beefiness is a complete, high-quality protein, which ways it supplies all the essential amino acids or edifice blocks of protein, the body needs to build, maintain and repair torso tissue.
  6. To become the same amount of protein found in a 3 oz. serving of lean beef at 150 calories, y'all would need to eat 1 ¼ cups (236 calories) of raw soy tofu cubes, one ½ cups (374 calories) of blackness beans, or 7 tablespoons (670 calories) of peanut butter.
  7. Beef is a nutritional powerhouse. It would take 8 ounces of chicken breast to get the same amount of iron as 3 ounces of beef, and information technology would take close to seven times the corporeality of chicken to get the same amount of zinc as a serving of beef.
  8. The U.S. is a leader in efficient and sustainable beef production, providing 18 percent of the world'south beefiness, with only 6 percent of the world'southward cattle.
  9. A steer of effectually 1,150 pounds bears approximately 500 pounds. of beef. Most of the remaining weight is salvaged as by-products, enabling us to use around 99% of the animate being.
  10. Many of America's favorite cuts are lean, including Peak Sirloin, Flank Steak, and 93% lean Footing Beef. If looking for a lean cut, look for "circular" or "loin" in the name.
  11. According to BeefItsWhatsForDinner.com and the USDA, to be lean the beef cut has to take less than x grams total fatty, less than 95 mg of cholesterol per 100 grams (3.five oz.) of meat, and have less than or equal to four.5 grams of saturated fatty.
  12. To ensure a rubber and delicious eating experience, yous should cook all Basis Beef to an internal temperature of 160 degrees F. An instant-read thermometer is i of your all-time tools in the kitchen.
  13. There are at least 50 breeds of beef cattle, but fewer than 10 make up nearly cattle produced. Some major breeds are Angus, Hereford, and Brahman.
  14. There is more than fat marbling in USDA Prime beef, which makes it the almost flavorful and tender. It also means that information technology is college in fat content. Most of the beef sold in supermarkets are graded USDA Select or USDA Choice. Regardless of grade, the mineral, poly peptide and vitamin content are like.
  15. Beef is considered carmine meat because of the amount of myoglobin (a protein in meat that holds oxygen in the muscle) that it contains. Other "red" meats are lamb, pork, and veal. (In that location is less myoglobin in "white" meats such equally fish and chicken.)

These facts come from my ranchers, the Arizona Beef Council, and my nutrition friends. If you lot're a beef fan like me, go to Fill Your Plate'southward recipe section and also the Beefiness Quango'due south recipes at Beef. It'south What'south for Dinner.com.

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