160 degrees F is the correct cooking temperature to ensure safe and savory ground beef
Twenty-nine cuts of beef meet government guidelines for lean
Cattle have four parts to their stomach and can detect smells up to six miles away!
Cattle are herbivores so they only have teeth on the bottom
Raising beef cattle is the single largest segment of American agriculture
Beef cattle production is Michigan’s fourth largest agricultural business
Beef is a nutrient-dense food and is the #1 source of protein, vitamin B12 and zinc.
Beef is the #3 source of iron behind fortified cereal and grains
Cattle farmers conserve the land by implementing natural resource management practices that include soil tests, brush and weed control programs, grazing management plans, minimum or no-till systems, and range quality and grass utilization monitoring
A 3-ounce serving of lean beef is an excellent source of protein, supplying more than half of the protein most people need each day
The protein in beef is a complete, high-quality protein, which means it supplies all of the essential amino acids, or building blocks of protein, the body needs to build, maintain and repair body tissue
The U.S. supplies 25% of the world’s beef with 10% of the world’s cattle