Earlier this week, I was invited on a press tour trip around my state of Missouri by the Missouri Beef Council and several of their partners. If you remember, I also participated in a day-long tour of their’s last year, which opened my eyes a lot to farm life and the whole food to plate order of things. During this year’s event, the Missouri Beef Council pulled out all of the stops, as we were given three days to travel around our state and meet farmers and ranchers who are responsible for the beef that we eat.
I have always been a huge fan of beef, but was not fully informed of how the beef goes from being on a ranch to in our market. Missouri Beef Council’s MO Pasture to Plate tour allowed me to see firsthand how our beef supply is cultivated. Despite what you think you may know, or what you have been told by the media, the beef industry is one of the most regulated in the world. And beef farmers are very passionate about what it is they do.
Farming is a profession that isn’t shown much in a positive light, but it should be. We owe a lot of farmers who grow and produce the food that we rely on to sustain ourselves. So being able to get a first hand look at what they do and how they do it has made me appreciate them even more. I am very grateful for what it is they do. And as a beef lover, I am proud to have been able to meet some of these people behind the scenes.
I was educated a lot while on the MO Pasture to Plate Tour, but I wanted to share with you six things things that I learned about beef and farming during the MO Pasture to Plate Tour:
1. Strip Steak Trivia
Just learned that NY Strip & Kansas City Strip are the same cut of beef. Who knew? #MOPasturetoPlate #mobeef
— Danyelle Little (@TheCubicleChick) October 7, 2014
Did you know that? I certainly didn’t. I always thought that NY Strip and Kansas City Strip were two different cuts of beef. But low and behold, they are the same cut. It depends on where you live how you refer to it as. Definitely a light bulb moment for me. I’m not kidding.
2. Just The Right Temperature
The @BeefCouncil thermometer shows the appropriate degree. Helpful for cooking & grilling #mobeef #mopasturetoplate pic.twitter.com/OhMi6wQMmC — Danyelle Little (@TheCubicleChick) October 6, 2014
I prefer my steaks medium to medium well, but I never knew the exact temperatures. The Missouri Beef Council handed out these trusty meat thermometers that I can use whilst cooking, which can help me better gauge the temperatures of my steaks. No more relying on the “color” method.
3. Farming Makes the World Go ‘Round
1% of the U.S. are farmers who provide food to 100% of the population. Food for thought for real. #MOPasturetoPlate #mobeef
— Danyelle Little (@TheCubicleChick) October 6, 2014
WOW! When you look at this figure, you realize the importance of farmers to our lives.
4. Missouri is a Foodie State
Missouri is ranked no. 4 in the number of Farmer’s Markets nationally. We are a #foodie state. #MOPasturetoPlate #mobeef — Danyelle Little (@TheCubicleChick) October 6, 2014
I love me some food, but had no idea Missouri was so ahead of the Farmer’s Market curve. Pretty freaking awesome (and foodie) of us!
5. Missouri is BEEF, Yo!
Missouri is the number 2 most cattle in the U.S behind Texas. Our breeding stock is one of the best in the world #MOPasturetoPlate #mobeef
— Danyelle Little (@TheCubicleChick) October 5, 2014
Talk about MO all you want but if it weren’t for us, you might not be enjoying the delicious cut of meat that is in your future. Think about it 🙂
6. Natural is as natural does
“All natural doesn’t mean totally natural. It means minimally processed.” Bill McLaren @HaueValley #MOPasturetoPlate #mobeef — Danyelle Little (@TheCubicleChick) October 5, 2014
You hear a lot about natural and organic when it comes to food and especially beef. But natural doesn’t mean natural. It means it has been treated more naturally than other meats that haven’t been treated as naturally. In order for the beef to go from farm, to production, to the market, and to our homes and restaurants, certain things must be done to the beef. Beef that has been minimally treated is considered “natural”. More natural than beef that has been treated more. Get it? But remember, all beef sold in stores is safe to eat and is healthy for you (especially if it’s lean).
To learn more about our experience, check out the #MOPasturetoPlate hashtag on Twitter. Also, make sure to follow the Missouri Beef Council on Twitter. They’ve also got some amazing beef recipes on their website. And I will be sharing more about the trip and the amazing food and wine we got to indulge soon right here.
Thank you to Beth, Taylor, Davin, and the crew at Missouri Beef Council. And to the the farmers and ranchers and beef people we met along the way, I sincerely appreciate your hospitality.
Disclaimer: As an invitee of The Missouri Beef Council’s #MOPasturetoPlate tour, I was given an all-expense paid trip around the state of Missouri. I was not paid nor compensated for this post, and all of the opinions expressed belong to me and are not indicative of the brand(s) mentioned.
Never knew those exact temperatures. wow. thanks for sharing.