So, What’s the Deal?

Sustainable beef production has as its focus the long-term health of the environment, while maintaining the economic viability of the farm and addressing consumer concerns about the beef they eat.

Sustainable beef production optimizes the use of pasture while reducing the dependence on grain and harvested forage. Forage-based production utilizes a feed source not directly available to humans, often on land not suitable for cropping. Cattle, as ruminant herbivores, may be thought of as "solar-powered grass combines," having the ability to convert plant material into high-quality beef for human consumption. Raising grain to feed ruminants requires higher fertilizer and pesticide inputs and consequently, is more energy-intensive and possibly more expensive than pasture. Land that is too erodible for annual cropping can be maintained as permanent sod.

On land suitable for row crops, pasture is sometimes included in a crop rotation plan. Pasture, when properly managed, interrupts the life cycles of annual weeds and other crop pests and builds the soil by adding organic matter. Manure disposal problems are reduced on pasture, since nutrients are naturally spread on the soil and recycled as fertilizer.

Sustainable beef production is economically viable. With pasture-based production, costs for chemical inputs (fertilizers, pesticides, and herbicides) are reduced. Since pastured livestock harvest the feed themselves, inputs of machinery and energy are reduced because there is less need to harvest mechanically. Less capital is needed, since pasture, animals, fences, water, and management are the main inputs.

Sustainable beef production emphasizes alternative health practices to keep animals healthy and costs low. Preventative methods are used to reduce pest, parasite, and stress problems. A livestock component diversifies a grain farm, while manure and forages can reduce input costs and soil erosion in cropping systems.

Alternative Marketing

Alternative marketing can increase the economic viability of the beef operation. For example, by marketing a value-added beef product directly to customers, profits go to the producer instead of a middleman. Swings in market prices will not affect a producer who direct-markets as much as one who markets beef conventionally. Value-added markets, such as organic, natural, and grass-fed, are potentially attractive to customers, many of whom are interested in meat products that have been raised in environmentally sound ways and without the routine use of medications and growth hormones.

There is potential to improve the regional economy by processing the beef that is produced locally instead of sending it out of state. Many consumers will, therefore, support locally grown beef.

Sustainable beef production addresses social concerns about food safety and environmental degradation. Many consumers want "lean, clean beef." The "war" on fat is a major focus in the beef industry and has resulted in leaner beef products. Many consumers fear that livestock feed additives such as hormone implants and routine use of antibiotics could adversely affect their health. Some even want certified organic beef raised with no pesticides in feed and no synthetic parasiticides. Other consumers want to buy products they believe have been raised in an environmentally sound way.

Sustainable beef production uses a whole-farm systems approach of land, water, energy, labor, technology, and capital management to meet the goals of the farm or ranch and develop diversity and resiliency. In an integrated system, animals and plants are adapted to the site and operation goals, records are kept to measure progress, and marketing fits with the skills and interests of the ranch.

Note: Text excerpted (without permission, sorry) from National Sustainable Agriculture Information Service website, Sustainable Beef Production article by Anne Fanatico, Ron Morrow, & Ann Wells. Visit the site here.