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Delicious Beef with Environmentally Sustainable Practices

by National Cattlemen’s Beef Association

Posted on Sunday April 25, 2021, 4:04 pm

As families and communities prepare for summer grilling season and celebratory gatherings again, U.S. cattle farmers and ranchers continue to work tirelessly to provide the best care for their cattle and land. Consumers should feel good about the beef on their grills, knowing that U.S. cattle production is the most environmentally sustainable in the world.

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As the farm to table revolution has swept America, it is no surprise that people want to know more about where their food comes from – and it's good news for beef. According to the U.S. Environmental Protection Agency, greenhouse gas from beef cattle only represents 2% of emissions in the U.S.1 This is in large part due to decades of improvement and innovation by cattle ranchers like Jim Strickland of Blackbeard's Ranch in Southwest Florida, the 2019 Environmental Stewardship Award winner.

"By caring for cattle, we not only produce high-quality protein, we have the opportunity to maintain open space and natural ecosystems, allowing the native environment to thrive," said Strickland. "Whether it's the wetlands we maintain so that clean water can run down stream or managing invasive species that allows our native habitat to be restored, cattle ranchers play a significant role in sustainability and that benefits communities near and far."

Not only do cattle ranchers care for the land, cattle themselves also help in the sustainability effort. Cattle, thanks to their unique digestive systems, can graze on forage and consume plant leftovers and byproducts that would otherwise go to waste – upcycling it into high-quality protein. In fact, 90% of what cattle is inedible for humans, and thus, they enhance natural ecosystems while creating high-quality protein.2 3

While cattle help the land and reduce food waste, they can also be an important part of a healthy, sustainable diet. A 3-ounce serving of lean Beef provides 10 essential nutrients in about 170 calories, including high-quality protein, zinc, iron and B vitamins: No other protein source offers the same nutrient mix.4

James Beard Award winner, restauranter, and author Chef Hugh Acheson partnered with the experts at the Beef. It's What's For Dinner. brand to showcase beef with two delicious recipes sure to kick off grilling season with a sizzle. His Grilled Beef Tri-Tip steaks with grilled romaine lettuce and salsa rossa brings a blast of color and flavor to any event. The red sauce brings smokiness and a blast of color to this summer grilling favorite. And Chef Acheson's Grilled Beef Tenderloin with sweet onion, corn, and tomato salad features a perfect crust, while making those around hungry to dig in.

"When you're cooking from scratch and using amazing beef, it's easy to put a crowd-pleaser on the table – something that's not only delicious, it's nourishing, too," said Chef Hugh Acheson. "The success of these two recipes comes down to two simple things: Resting your meat so that is the perfectly prepared star of the show and pairing it with delicious fresh produce."

For Chef Acheson's featured Beef recipes and more information on how U.S. cattle are raised, go to