Pasture to Plate

(Dan) Hi there, I’m Dr. Dan from K-State and today we’re at the Pasture to Plate Tour. And it was really interesting today to interact with the chefs. This is the seventh year that we’ve done this tour. And every year’s a little bit different. And this year the focus really seemed to be on antibiotics in beef production and steroid hormones in beef production. And talking about the steps that we go to to assure that antibiotics are used judiciously in our beef herds, whether it’s on the ranch or in the feedlot. And we talked about how we prevent antibiotic residues through withdrawal times and withdrawal programs on our farms and feedlots. The other thing we talked about was steroid implants and we talked about the relatively low amount of estrogen that we use to make big improvements in beef, average daily gain and feed efficiency. In the end it’s really important that we understand the one beef concept. And what I mean by that is from the ranch to the feedlot to the packers to the processor to the retailer to the consumer. All of us that own beef represent one beef industry. And the importance of teaching people who are meeting with our consumer of the beef industry so that they have the story to tell. And say hey, I’ve been on their farm or I’ve been at their feedlots, or I’ve been at their packing plant. It’s vitally important to the future and sustainability of our industry. (Sam) So, why don’t you tell me a little bit about the Pasture to Plate Tour? (Sharla) We started out just talking about the idea and how do we get the information of how beef is raised, how beef is sustainable, how do we get that in the hands of the people who are talking to customers every day? And we came up with the Pasture to Plate Tour. And it’s a great opportunity to show first hand, up close the care, the passion that are close that our farmers and ranchers here in Kansas have about the product that they are producing everyday. (Steven) In the industry and raising of beef, the concern for the welfare and the treatment and the health of beef cattle is very sincere. And the people are very focused on doing the best that they can in the process of raising cattle. It was just amazing, I couldn’t get over it, how giving and caring they are – farmers and producers. (Eric) My name is Eric Rose, I’m from Syracuse, New York. I’m a professor at Onondaga Community College and I have a consulting company, where I consult hospitality accounts. What I want to take back with me is I want to share the experience of how the beef is made, and who’s producing it and how much they care about the beef that they produce and how safe it is. And to know that there’s people out there that have our health and our best interest at mind. And they’re working daily to make sure that all that happens. (Dale) My name is Dale Zimmerman I’m from Bismarck, North Dakota. I’m a restaurateur. I own several different restaurants. A couple of the restaurants are focused on beef heavily. One of them is an award winning, nationally recognized by the National Cattleman’s Association as being a Beef Innovator of the Year. The other one focuses on higher-end prime beef that we dry age in house and go through training of our staff and then also we have our customers take tours before they eat. We’re very active in the beef community. We’re not ranchers or anything like that, but we’re very active politically. We were just…actually I just spoke and testified in front of our Senate and our House, just a few months ago on the Beef Backer Bill. It had been presented in North Dakota four different times, it got defeated. And we presented it one more time and it got passed. Only one dissenting vote. And North Dakota is now going to double its beef backing from one dollar to two dollars a head. So, we’re very active in that and we’re gonna use the information that we found here and kind of just infiltrate into the political system that we have up there. We have a lot of contacts with local politicians and we’re gonna use the information that we found here. It’s not a North Dakota issue, it’s a global issue. And with the Internet and with the social media, it’s a big deal. (Anne) I am Anne Babin with NATCO Food Service in New Orleans. I am a third generation company. I am a food service processing facility in Reserve, Louisiana, with my three siblings. We are a processing facility. We have a 90,000 square food building where we further fabricate beef, lamb, veal and pork. We also have a cold storage facility as well as we distribute beef, lamb, veal and pork all over the state of Louisiana, Atlanta, Nashville and Memphis. I think one of the most important things that I’d say we learned-just the people and the passion. So many of the cattleman, as well as some of the rangers we’ve already connected with that we’re able to purchase cattle from and bring back to Louisiana and that was one of our biggest focal points. We were able to go and visit National Beef and it was exciting seeing that. We were invited to go to a couple different ranges. But the biggest piece of this puzzle that we are taking home with us this evening is two cattleman that are going to raise our cattle and we can bring it back to the state of Louisiana and we can call it our Brand Louisiana Legacy Beef. (Sam) So you’ve put together a booklet for them. So, what’s the process of this? (Sharla) Right. We give them so much information in this two and a half days that they’re with us that it’s hard to retain everything. So we put together a little cheat sheet to take home. So we have just an overview of beef’s life cycle, we talk about the different terms that they’ve heard throughout this tour, and we include some additional information that we didn’t even get a chance to talk about such as nutrition and beef’s role in a heart healthy diet. So, this is something that they can take back to their classrooms, to their restaurants, to their grocery stores, and use it as a reference tool once they leave us and go home.

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