By John Sachse Director of Industrial Relations Kansas Beef Council
As the weather warms, people fire up their grills, grab their tongs and reach for delicious steaks and real beef burgers to create memories with family and friends. In doing so, they support a beef community that positively contributes to the environmental, economic and nutritional well-being of Kansas. In recognition of the significant importance of the beef community, Gov. Laura Kelly has declared May as Beef Month. Additionally, the governor plans to officially sign the proclamation at Lyons Ranch near Manhattan in the coming weeks.
According to Randall Debler, Chairman of the Executive Committee of the Kansas Beef Council, the value of beef to the state’s economy and social fabric is remarkable. “Kansas ranks third nationally with more than 6.5 million cattle on ranches and feed yards,” says Debler. “That’s more than double the state’s population.” Additionally, Kansas ranked second in the marketing of fed cattle with approximately 6.7 million in 2020. Overall, cattle and calves accounted for 51.4% of Kansas’ farm revenues in 2020, strengthening and improving the purchasing power of local economies statewide.
Not only does the market value of beef have a significant impact on the economy, but the Kansas beef community also has a significant impact on employment. According to the Kansas Department of Labor, meat packaging and the manufacture of prepared meat products in Kansas accounts for the largest portion of the state’s food processing industry. This industry provides employment for over 31,440 people in Kansas (Kansas Department of Labor). This includes jobs in companies that supply goods and services to manufacturers, distributors, and retailers, as well as those that depend on sales to workers in the meat industry.
The beef produced by Kansas cattle farmers and breeders, feeders and processors contributes significantly to human health at every stage of life. Research from gold-standard, randomized, controlled trials, such as a recent study funded by Pennsylvania State University1, shows that lean beef may be the protein of choice in many diets and in people eating about 5.5 ounces of lean fresh beef per day as a portion A healthy diet can reduce risk factors for heart disease, including total LDL cholesterol and blood pressure.
Kansas has about 45.7 million acres of farmland. However, not the entire area can be used for the cultivation of grain. Cattle grazing is an ideal technique for efficiently utilizing grasses and plants that grow on over 15.5 million acres of Kansas pasture and rangeland. Those acres would be wasted unless ruminants like cattle could convert these resources into essential protein and nutrients for humans. In addition, grazing cattle helps conserve grasslands and reduce fuel pollution, which can start destructive wildfires.
“Kansas ranchers and feeders are committed to responsibly and sustainably producing a healthy and nutritious product,” says Debler. “However, beef production, refined over many generations, is only part of the story. Producers also keep in mind the needs and desires of consumers.”
“While all aspects of beef rearing and processing are important, producing delicious, safe, healthy and nutritious beef is ‘mission one’ for our industry,” says Debler. “After all, beef producers are also consumers of the beef they produce. They are proud of their role in providing this product that so many people enjoy.”
Comments are closed.