Telling Your Story
It's May. Seed is going into the ground, forage will be cut soon, birds are nesting, gardens planted and spring flowers are blooming.
May is a busy time in rural America. It's the month when outdoor work switches from low to high gear. It's the month when summer officially kicks off. May is also National Beef Month! With all the work in front of us this month, what better way to fuel your personal energy needs than with a delicious meal using beef as the centerpiece?
Cattle in general take way too much heat these days in terms of blame for environmental woes and that blame couldn't be further from the truth because cattle are the ultimate up-cyclers! Compared to 1977, today's beef farmers produce as much beef with 33 percent fewer cattle thanks to better animal health, welfare, nutrition and genetics. U.S farmers and ranchers produce 18 percent of the world's beef with only 8 percent of the world's cattle. Fingers point to cattle as major generators of greenhouse gas emission (GHG). Yet only 2 percent of total U.S. GHG is contributed by cattle; landfills are a close second at 2.2 percent and transportation accounts for 25.3 percent. Corn fed to cattle amounts to 2 percent of U.S. cropland acres and .3 percent of total U.S. land area. Beef cattle consume only 7 percent to 9 percent of total U.S. corn production while 90 percent of a beef animal's diet is forage or byproduct.
The buzzword of the day is sustainability, but sustainability is much more than a carbon footprint. It is also about the social, economic, life-sustaining benefits and the trade-offs between each category for gains and needs met or lost in one category versus another. Relative difference in carbon footprints between animal vs. plant foods don't add up to significant GHG emission difference at the national level.
Beef can be a perfect handheld protein pick-me-up for hungry farmers too busy to stop the tractor for a meal. Wraps with sliced beef, leftover roast or steak or even warmed tacos or fajitas make a quick field meal. Another option is to finely chop an entire cooked roast, add mayonnaise, mustard, A-1 sauce, pimento, a bit of onion and some seasonings to create a beef spread that is filling, delicious and nutrient dense. Sloppy joes, burgers and casseroles using ground beef are simple and perfect for field meals when equipment stops long enough for a hot meal. Why not use beef to make those field meals memorable AND delicious?
With Memorial Day weekend on the horizon, many will dust off the grill for a festive meal with friends and family. Why not make beef the centerpiece? Burgers are simple and everyone can add whatever they like to make the perfect meal. How about some unusual toppings to really spice things up? Avocado, sprouts, blue cheese crumbles, grilled mushrooms and onions, hot peppers, and even peanut butter add a different twist to an old favorite. Of course, don't forget the usuals: tomatoes, onions, bacon, mustard, ketchup, dill pickles and sweet relish and plenty of cheese slice varieties. Some days simple and traditional trumps exotic and unusual. A good steak is always an option or go all out and smoke a brisket for a real showstopper.
We are having a Memorial Day barbecue, and because it is going to be a busy weekend with a special friend's wedding, overnight guests and who knows what else will pile onto those few days, I'm thinking a simple burger spread for the barbecue might be the right choice. Helpful hint: my new favorite burger seasoning is Montreal Steak Seasoning and Montreal Burger Seasoning is a new find this year. (Disclaimer: I am in no way associated with the brand and this is no advertisement!)
Enjoy some beef, friends! It's good for you and it's good for the planet!
Bev Berens is a mom to 4-H and FFA members in Michigan. Do you have a story to share? Email her at uphillfarm494@yahoo.com.