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"Beef: The Real Health Food", Peter Ballerstedt

Forage Symposium at the Kentucky Cattlemen’s Convention

The 2010 Dietary Guidelines for Americans recommends restricting our intake of saturated fat to less than 7 percent of calories, and our cholesterol intake to less than 300 mg per day (less than two eggs). They promote the use of low-fat milk and lean meat, and the use of “meat substitutes” in school lunches. These recommendations are consistent with the official dietary policy that began in 1977 with the release of the first Dietary Goals for the United States by the United States Senate Select Committee on Nutrition and Human Needs. These guidelines were not justified by the then-available science. …

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Pasture Finishing Beef Opportunities In Kentucky, Greg S. Halich

Forage Symposium at the Kentucky Cattlemen’s Convention

Beef cattle were routinely finished locally in Kentucky before the 1950’s, primarily on pasture with some grain and by-products from distilleries. Cattle were typically born, raised, and finished on the same farm, sent to a local butcher, and the meat sold in nearby communities and cities. This all changed after the Second World War as grain and transportation costs decreased dramatically in conjunction with the establishment of supermarket chains that required a large, steady supply channel. The combined effect of these changes made finishing in large centralized locations more economical. Over the next couple of decades the finishing industry consolidated, …

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