Beef cattle production is one of the strongest agricultural industries within the United States and throughout the world. From the farmers and ranchers to the processors, thousands of people play an integral role in the journey of beef from the field to the market. We celebrate all those involved in the process throughout May with National Beef Month. Let’s sink our teeth into some juicy beef facts:


  • Texas is the top producer of beef in the U.S., followed by Nebraska, Missouri, Oklahoma and South Dakota.
  • Cattle are ruminants, which means they have four chambers in their stomach.
  • There are more than 94 million head of beef cattle being produced by 1 million beef producers in the U.S. Of these operations, 97 percent are family-owned.

SEE MORE: Beef Cattle Ranks First in Tennessee Agriculture

Meat Processing and Sourcing

  • There are 50 breeds of beef cattle in the U.S. The most popular are Hereford, Angus, Brahman and Charolais.
  • The basic cuts of beef are the chuck, loin, rib and round. Names for the cuts of meat can vary from region to region.
  • One serving of beef is 3 ounces and provides more than half of your required protein for the day. It is also a source of all the necessary amino acids.

SEE MORE: Happy Animals: Beef Cattle Need a Healthy Diet and Good Care

  • The U.S. provides 25 percent of the world’s beef, but only has 10 percent of the world’s cattle.
  • In 2009, the average annual per capita consumption of beef was 61.1 pounds.

SEE MORE: Beef Industry Dominates Ag Economy

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Photographer NOTES!!! more the better!

Related Recipes:

Apple Butter Beef Brisket
Argentinean Beef Sliders
Cheesesteak Pizza
Slow Cooker Vegetable Beef Stew
Tamale Pie
Italian Roast



  1. Would I be able to use some of your beef facts in our upcoming Beef insert here at the Harlan County Journal?


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