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Beef - From Pasture to Plate Many Choices, All Nutrient Rich

Beef - From Pasture to Plate Many Choices, All Nutrient Rich. Jennifer Leheska, Ph.D., R.D. Nutrition Research Consultant. Funded by The Beef Checkoff. Outline. Insight on beef production Different choices of beef Beef’s nutrient content

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Beef - From Pasture to Plate Many Choices, All Nutrient Rich

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  1. Beef - From Pasture to PlateMany Choices, All Nutrient Rich Jennifer Leheska, Ph.D., R.D. Nutrition Research Consultant Funded by The Beef Checkoff

  2. Outline • Insight on beef production • Different choices of beef • Beef’s nutrient content • Can beef’s nutrient profile be changed?

  3. Beef Production is a Family Business • More than 800,000 beef producers in the U.S. • Average herd size of 43 head of cattle • 80 % of beef operations have been in the same family for > 25 years • 10% have been in the same family for >100 years

  4. Beef Producers are Committed to: • Safe and Wholesome Beef • Sound Management Practices • Taking Care of the Land and Cattle

  5. How Beef Production Works Cow/CalfStockerFed cattle

  6. Many Choices, One Commitment • Natural • Certified Organic • Grass-finished • Grain-fed

  7. Grain-Fed • High-energy grain diets • Growth and lean muscle • Primarily corn based • Vitamins and minerals • Nutritionally balanced

  8. Grass-fed “Grass (annual and perennial), forbs (legumes, brassicas) browse, forage, or stockpiled forages, and post-harvest crop residue without separated grain shall be at least 99 % of the energy source for the lifetime of the ruminant specie, with the exception of milk consumed prior to weaning”. (USDA-AMS, 2006)

  9. Natural“Minimally processed containing no additives” (USDA-FSIS, 1999) • USDA’s definition of Natural has no relation to animal production • Most all fresh beef is “Natural” by this definition • Beef labeled as Natural typically refers to cattle raised without growth promotants or antibiotics • USDA reviews and approves these labels on a case-by-case basis

  10. Organic Organic Food Production Act, Oct 2002 • 100% organic feed • Vitamins and minerals are permitted • No growth promotants and antibiotics • 3 yrs to qualify for “USDA Certified Organic”

  11. A Beef Choice for Every Consumer

  12. The Beef You Love is Good For You Too!

  13. Today’s Beef is Lean

  14. 29 Ways to Love Lean Beef 14

  15. Beef’s Fat Profile

  16. Diets with Lean Beef Lower Cholesterol and Reduce Heart Disease Risk

  17. Can beef’s nutritional profile be changed?

  18. Fat Profile of Grass-finished and Grain-fed Strip Steaks as Percentage of Total Fat (g/100g) 5.5 x  5.5 x  2 x  Leheska, et al (JAS, 2008)

  19. 1% n-3 0.4% CLA CLA n-3 5% 5% n-6 n-6 45% 45% SFA SFA 46% 46% MUFA MUFA Average Fat Profile of Beef From Various Studies Grass-Finished Grain-Fed

  20. Putting it Into Perspective Comparison of a 3 oz cooked Top Loin Steak Calculations derived using data from Leheska et al., Journal of Animal Science 2008

  21. A Nutrient Rich Powerhouse

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  23. Thank You!

  24. Resources http://beeffrompasturetoplate.org/ http://beefnutrition.org/ http://beefresearch.org/ http://txbeef.org/ http://www.beefitswhatsfordinner.com/

  25. Grass-Fed Beef References French, P., C. Stanton, F. Lawless, E. B. O’Riordan, F. J. Monahan, P. J. Caffrey, A. P. Moloney. 2000. Fatty acid composition, including conjugated linoleic acid, of intramuscular fat from steers offered grazed grass, grass silage, or concentrate-based diets. J. Anim. Sci. 78:2849-2855. Leheska, J. M., L. D. Thompson, J. C. Howe, E. Hentges, J. Boyce, J. C. Brooks, B. Shriver, L. Hoover, and M. F. Miller. 2008. Effects of conventional and grass feeding systems on the nutrient composition of beef. J. Anim. Sci. 86: 3575-3585. Marmer, W. M., R. J. Maxwell, J. E. Williams. 1984. Effects of dietary regimen and tissue site on bovine fatty acid profiles. J. Anim. Sci. 59(1): 109-121. Melton, S. L., M. Amiri, G. W. Davis, W. R. Backus. 1982. Flavor and chemical characteristics of ground beef from grass-, forage-grain and grain-finished steers. J. Anim. Sci. 55:77. Noci, F., F. J. Monahan, P. French, A. P. Moloney. 2005. The fatty acid composition of muscle fat and subcutaneous adipose tissue of pasture-fed beef heifers: Influences of the duration of grazing. J. Anim. Sci. 83:1167-1178 Yang, A., M. C. Lanari, M. Brewster, R. K. Tume. 2002. Lipid stability and meat color of beef from pasture-and grain-fed cattle with or without vitamin E supplement. Meat Science. 60:41-50.

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