Oct 01, 13
By Julie Vrazel
If you’re like me, you buy your beef based on taste, price and nutrition. But where did that meat come from?
Growing up on a cow-calf operation and showing cattle across the Lone Star State, I actively participated in all aspects of beef production.
From pasture to plate, I was involved in genetic selection, nutritional management and animal care and handling. This firsthand experience in agriculture taught me quite a bit about the beef on my plate.
Aug 20, 13
By Amanda Hill
I read last week that Chipotle is considering changing its stance on serving beef treated with antibiotics in its restaurants. Part of the company’s marketing plan has been to sell “naturally raised meat” that’s been raised “the right way,” so its statement really turned some heads.
Hey, Chipotle, I think treating animals when they are sick is the right way. Ranchers give their cattle antibiotics when they are sick, just like I give my son medicine when he is sick. I’ll do anything I can to help my little boy get better, and ranchers feel the same about their animals.
Feb 22, 13
By Justin Dauer
I’m often puzzled by the notion that livestock are abused in pursuit of the almighty dollar.
I know some of that sentiment is generated by images seen on television or the internet of animal mistreatment. Just to set the record straight, I think anyone who abuses livestock should be out of the business. I do not condone abuse of any animal for any reason. Neither do the other farmers and ranchers I know.
But I can tell you about the welfare of my livestock.
Nov 13, 12
By Amanda Hill
Nothing makes my mouth water more than a steak—cooked medium, perfectly light pink in the center—for dinner. When I was approached to attend the Texas Beef Council‘s Farm to Fork event in Fort Worth a few weeks ago, I figured we’d be eating a lot of steak. My mouth was watering just thinking about it. Naturally, in the name of reporting, I agreed to attend.
I was right—we had delicious beef meals throughout the event. But we also learned a lot about the nutritional benefits of the 29 cuts of lean beef.
May 08, 12
By Nathan Smith
Last Saturday, I found myself in Llano, Texas. When driving through Llano, it’s almost a sin for a devout Texas barbecue disciple to drive past Cooper’s Old Time Pit barbecue without paying homage to the great, above-ground smoking pits.
I stopped and was not disappointed.
While enjoying the delicious brisket, red beans and spicy sauce, I started wondering how Texans’ love affair with barbecue began. So I did a little digging.
The origins of Texas barbecue, like many things about the state, were influenced by European immigrants.