Farmers outline the benefits of beef

To the editor:

We are no-till farmers with a beef cow/calf herd. Our cattle graze farmland unsuitable for planting, converting grass into human food. They also forage on cover crops, grains and stover left in fields after harvest, reducing crop waste. Their manure returns nutrients back to the land including nitrogen, phosphorus and potassium. Overall, the ag industry accounts for 9 percent of U.S. greenhouse gasses (Transportation contributes 28 percent and utilities, 32).

Researchers are developing potential supplements and vaccines to lower bovine-related methane up to 60 percent. Methane emissions can also be mitigated with less fibrous feeds rich in carbohydrates like grain and oilseeds. Rotational grazing, meanwhile, stimulates grass growth improving carbon sequestration. Beef has 10 nutrients. It takes more than twice the calories of beans, nuts and grains to get the RDA of protein in one 3 ounce serving of lean beef. Sixty-seven percent of beef sold in stores is low in saturated fats. Iron and zinc levels are two and six times higher, respectively, in beef than chicken.

Cattle are also a natural source for hundreds of by-products: from industrial supplies to clothing and medicine. Obviously, dairy cows give us milk. Livestock are not directly subsidized. Today's U.S. cattle numbers mirror those of the 1950s from drought-related culling, thus beef prices remain relatively high. That said, we value consumer choice and appreciate those who choose beef.

Deb and Brent Donohoe

West Branch