5 Reasons I Trust the Safety of U.S. Beef

Food safety is no laughing matter. I’ve talked before about why I take it seriously but I don’t think I’ve ever addressed why I am confident about the safety of our beef supply. Today I break down 5 Reasons I Trust the Safety of U.S. Beef.

Healthy animals yield safe beef. Our commitment to high quality care is a top priority. We work closely with a veterinarian to make sure we are giving our cows the best care possible. We follow a vet’s guidance if a cow or calf gets sick and needs antibiotics and we make sure to follow the label directions. We also implement Beef Quality Assurance practices to ensure that our livestock are cared for properly and in the least stressful way possible. We do all these things because we know that healthy, unstressed animals yield healthy and safe beef.

These cows are being fed a balanced diet formulated by a livestock nutritionist to ensure they are meeting all of their daily nutritional requirements.

I know that all beef in the grocery store, foreign and domestic, goes through exact same safety reviews and inspection protocols. I don’t have concerns about the safety of imported beef because I know that FSIS and USDA have very stringent guidelines and inspection standards. To read more about those specifics, check out the FSIS website. 

The beef community is committed to continuously improving the safety of beef every year. Did you know that every year beef producers and other beef industry partners invest $550 million to improve beef safety? We mean business when it comes to food safety – we talk the talk and walk the walk.

The Ninja and our veterinarian castrating a calf according to BQA guidelines

Because I follow proper food safety procedures at home. As a rancher I do everything I can do to provide your family and mine with safe and wholesome beef. But all the work I do in the pasture, and all the work done by FSIS, doesn’t mean diddly if you aren’t taking proper food safety precautions at home. That means cooking beef to the proper temperature (160 for ground beef; 145 for steaks and roasts), not cross-contaminating by using the same utensils for raw meats and veggies, storing leftovers properly, and keeping beef at the proper temperature before you cook it. All of these practices ensure that you and I can enjoy our food, not regret it. You can learn more about these procedures at foodsafety.gov.

I produce the beef on your table and mine. I wouldn’t do anything to compromise the safety of our beef because 1 – I care about all beef lovers and consumers and 2 – I eat the same beef you eat. Doesn’t it make sense for me to produce it as safely as possible?

So there you have it – five reasons NOT to worry about the safety of your beef. Now go throw some steaks on the grill and enjoy!

Until next time,
~ Buzzard ~


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