Everyone knows dairy cows produce milk, but they are also utilized for beef production. See my blog Bessie Provides Milk and Beef. In fact, 20% of the U.S. beef supply is dairy beef. Of the dairy cattle harvested, 50% of the meat is made into ground beef and 50% are beef cuts such as steak or roast.
The speaker shared another interesting fact. The concept of dark cutting and how dairy and beef producers impact meat coloring. Dark cutting beef refers to muscle tissue that fails to turn the typical cherry red when exposed to air. Dark cutting beef is most often associated with pre-harvest stress. The darker meat has the same nutritional quality, but consumers are not willing to buy dark beef therefore the product value is reduced. As a consumer, I’m glad to know it’s in the best interest of dairy and beef producers, and the cattle’s well-being, to minimize the stress of the animal.
One of my family’s favorite meals is cheeseburgers with french-fried potatoes. I like burgers, but am always looking for new recipes to serve my beef-loving family. The speaker shared that the flat iron steak is rising in popularity. Once thought of as a lesser-quality cut of meat, this flavorful and relatively inexpensive steak is now a hot commodity due to an innovative cutting method. I plan on purchasing a package next time I go to the grocery store. Looking for a tasty beef recipe? Check out Beef It’s What’s for Dinner.
|Flat Iron Steak|
These websites provide a variety of beef information:
Beef Nutrition Resources
My Beef Check Off Consumer Information
Ohio Beef Council
Enjoy nutrient-rich dairy and beef as part of a well-balanced and healthy diet!