A Product with a Purpose.

Producers should be encouraged by the value of beef, especially when giving consideration to the difference red meat makes in the world. Consumers continue to demand beef as a diet essential.

By Charlyn Fargo-Ware

Raising cattle has always been a tough job – ranchers battle the weather, the markets and even whether beef should be part of a healthy diet.

How does a producer keep from getting discouraged?

Rick Dean of LeRoy keeps his focus on the “why.”

“This is my heritage,” says Dean. “It is hard work, but it is enjoyable, and there is a reward in hard work, in the independent lifestyle and in producing a high-quality product.”

He operates a cow-calf operation, raising corn and soybeans as well, and supplies beef to both packers and local clientele.

“My kids grew up showing in 4-H,” adds Dean. “The whole family has a love for raising cattle. We take pride in caring for the animals – providing them a dry place to lay, good feed and good care. We have improved our operation so it is more environmentally friendly." For instance, using manure in the fields is a common practice.

Dean believes it is easier to be a beef producer now than when his father raised cattle because there is less mud. Plus, he is not worried about whether headlines say consumers should not eat red meat or tell them it is now okay to eat red meat. There are a vairiety of opinions but beef consumers are pretty consistent for a variety of reasons.

“Beef is an excellent source of protein, and I feel we have turned the corner on the anti-beef information in the last few years," Rick says.

"Demand for beef is up –that would not be happening if people were not still loving a good steak.”

In a study published online October 1, 2019, in the Annals of Internal Medicine journal, an international team of researchers conducted five systematic reviews looking at the effects of red meat and processed meat on multiple health issues such as heart disease, cancer, diabetes and premature death. The researchers found “low” evidence that either red meat or processed meat is harmful. Their advice — there is no need to reduce your regular red meat and processed meat intake for health reasons.

Not everyone agrees.

The backlash from the science community was sharp and swift. Harvard’s T.H. Chan School of Public Health issued a statement that the new advice could potentially harm people’s health. Dr. Frank Hu, chair of Harvard’s Department of Nutrition, criticized the authors’ methodology, noting it was a method applied to randomized clinical trials for drugs and devices but not feasible in nutritional studies.

Hu says there is a clear link between “high” intake of red and processed meats and a higher risk for heart disease, cancer, diabetes and premature death. However, he acknowledges the key word is “high.” Exact amounts for safely consuming red meat are open to debate. He suggests considering red meat as a luxury rather than an everyday food.

The benefits of red meat are without controversy – high amounts of protein, which helps promote muscle growth, vitamin B12 to make red blood cells, a good source of zinc, which can help the body produce testosterone and selenium, and a powerful antioxidant. Plus, red meat is rich in iron. The iron in beef helps your body produce hemoglobin, a protein that helps your blood carry oxygen from the lungs to the rest of the body.

Beef producer Lyle Hopkins of Polo, just north of Dixon, takes pride in producing beef.

“I have always enjoyed working with cattle,” he says. “Sure, it has its ups and downs with the weather and markets, but it is a wonderful family business.”

He has a cow-calf and finishing operation as well as raises corn, soybeans, wheat, hay and alfalfa. While his father did not farm, he started a business of buying milk from local farmers, then became a minister, later loaning Lyle and his brother enough money to start farming. The two started with milk cows, then began building a beef herd.

“My sons are involved, and all the grandkids help,” says Lyle. “My wife and I have been married 60 years, and it has been a wonderful life. Beef has kept me going and the family together.”

And his favorite foods?

“Anything made with beef.”