Best of 2016… Agriculture to art

My blogging took a backseat this year after moving from Nebraska to Nevada and getting settled in out west. Resettling took more time than I thought, but that is a post for next year 🙂

I look forward to getting back on track and bringing great stuff to you in 2017. Until then, I wanted to share some of the best posts of 2016, as well as some all-time favorites.

Top 5 posts written in 2016…

  1. Does freezing meat make it more tender?
  2. Meat: To wash or not wash?
  3. Robot butchers? Technology coming to your table
  4. Grain Silo Art
  5. Clay pot cooking: Cornish Game Hens

Reader all-time favorites…

  1. Is the beef industry sustainable: A look at grass-fed, hormones, growth promotants, and more
  2. No added hormones & no antibiotics – meat labeling terms (3)
  3. Chicken ears – the better to hear you with…
  4. Why is there a hole in that steer?… Fistulated Fun Fact Friday
  5. Organic vs. Natural Programs – meat labeling terms (2)
  6. Processed meats and cancer: Fearmongering or true concern?

And because I just like these…

  1. Growing up a rich rancher’s kid
  2. Poop patty… Is there fecal material in your hamburger?
  3. Caring for livestock in cold temperatures
  4. Dark cutting beef… Fun Fact Friday
  5. Butchers, are you talking to yours? 21 conversations you should be having (if you are not already)

I hope you have a happy and healthy New Year!


Dr. Lindsay can also be found on:

– Twitter/Instagram (agwithdrlindsay)
Facebook
Pinterest

 

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Top 10 in 2015… Don’t miss these!

Well the 2015 “tops” countdowns have begun…

Today I bring you the Top 10 most read blogposts from 2015 (insert drumroll here).

10. 10 things you may not about GMOs

9. Growing up a rich rancher’s kid

8. Poop Patty… Is there fecal material in your hamburger?

7. Butchers, are you talking to yours? 21 conversations you should be having (if you are not already)

6. Chicken ears – the better to hear you with…

5. Cold temps cause frozen ears…

4. Do you know where your food comes from? Take the quiz. 

3. Processed meats and cancer: Fearmongering or true concern? 

2. Meat labeling: no added hormones and no antibiotics

1. Is the beef industry sustainable: A look at grass-fed, hormones, growth promotants, and more 

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And for fun, these posts were some of the tops in 2014…

Dumping Discover

Meat labeling: Grain-fed and grass-fed

Meat labeling: Organic and natural programs

Gluten free myths

Jello, lipstick, and marshmallows –  oh my! 

I hope all of you have a great New Year full of blessings and prosperity. See you in 2016!

Dr. Lindsay Chichester

Dr. Lindsay can also be found on:

– Twitter/Instagram (agwithdrlindsay)
Facebook
Pinterest

Meat labels: What do they mean?

A blast from the past… These meat labeling posts are ones people continue to visit, and since there are some new friends and followers here 🙂 I wanted to share these once again.

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Agricultural with Dr. Lindsay

Today I wanted to come back to meat labels. A couple of months ago I did a series on what meat labels mean. For full details check them out at: Grain-fed and Grass-fed, Organic and Natural programs, no added hormones and no antibiotics, Humanely raised, and a quick reference guide on interpreting the labels.

The University of Nebraska’s Market Journal followed up with me to do a video segment on what the labels mean – check it out.

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Is the beef industry sustainable: A look at grass-fed, hormones, growth promotants, and more

Recently, several of my colleagues and I hosted a Sensitive Issues: Media and Communication Training, we worked on developing and improving our communication skills around agriculture and agricultural topics. One of the topics we received more information on was sustainability.

Dr. Jude Capper, a livestock sustainability consultant, was our first speaker. I want to share with some of the messages about sustainability shared by Dr. Capper.

Capper– Sustainability is defined as “able to last or continue for a long time.” Many livestock farmers and ranchers are sustainable – whether they raise 10 head or 1,000 head. If you have never heard of the Century Farms Program, you should check it out. The American Farm Bureau Foundation recognizes farms or ranches by state that have been in a family for 100+ years! That is sustainable.

– There are essentially three things that need to be considered to be sustainable: 1) the economic viability, 2) the environmental response, and 3) the social acceptance. I think you would agree that no matter the type of agriculture system, these are all important to livestock farmers and ranchers.

– Every farmer and rancher can be sustainable! Sustainability is seen in all types of agriculture — conventional, organic, grass-fed, grain-fed, small, and large. Size of the agricultural enterprise is NOT a determinant of sustainability. Sustainability does not just apply to niche agricultural products.

– Animal agriculture’s U.S. carbon footprint is small! According tot he U.S. Environmental Protection Agency (EPA) meat production accounts for 2.1% of total greenhouse gas emissions.

– If everybody in the U.S. went meatless every Monday for an entire year… The National carbon footprint would only decrease by less than 1/3 of 1 percent!

– If animal agriculture did not exist, what would be the carbon cost of sourcing product ingredients that currently come from agricultural byproducts? Think about all of the products we use daily (i.e. cosmetics, gelatin based foods, paints, etc.), medications, and even food for our pets. Animal agriculture helps keep the carbon footprint low!

– Meat and dairy can be replaced with vegetable proteins, but humans produce methane too!

– In 1977, it took five animals to produce the same amount of beef as four animals in 2007. Raising beef has become more efficient. 

– In 1977 it took 609 days to get them to a harvest (slaughter) weight, in 2007 it took 485 days.  This equates to 3,045 animal days in 1977 and 1,940 animal days in 2007. Raising beef has become more sustainable, and is reducing resources.

– If we converted our current cattle feeding system entirely to a grass-fed system:

– We would need 64.6 million more cattle for a grass-fed system. These cattle average a 615 pound hot carcass weight (the weight after the animal has been harvested, hide, hooves, and intestines/variety meats removed), and it would take approximately 679 days to get them to a desirable harvest (slaughter) weight.

– In comparison, a conventional (or grain-fed beef animal) has an approximate 800 pound hot carcass weight and takes approximately 444 days to get to desirable harvest weight. 

*** All cattle farming/ranching systems are needed and valued, whether it is grain-fed, grass-fed, organic, or natural — one is not better than another, they are just different.

– If, the entire beef industry converted entirely to grass-fed beef we would need an additional 131 million acres of land, 468 billion gallons of water, and 131 million tones of carbon!

– Hormones in food are considered unacceptable, but lifestyle hormones are acceptable.

– One 8 ounce steak from a non-implanted beef animal contains 3.5 ng of estrogen, from an implanted beef animal (a beef animal given additional hormones) it is 5.1 ng of estrogen. One birth control pill delivers 35,000 ng of estrogen. In comparison, a woman would have to eat 3,000 pounds of beef daily to get the same amount of hormones through meat that is found in birth control!

– Growth enhancing technologies (i.e. growth hormones) reduce the environmental impact of beef by 10.7%! More specifically, 4.2 tonnes of feed, 1 acre of land, and 22,722 gallons of water per 800 pound carcass and reduced if growth enhancement technologies are used.

– The extra beef produced as a result of using beta-agonists and implants on a single carcass with supply seven children with school lunches for an entire year!

All foods and food systems can be sustainable. Sustainability is best achieved by optimizing efficiency across the entire food and agriculture chain. Technology has allowed beef farmers/ranchers to produce more beef using less resources.

What other questions do you have about sustainability? I have also written about it here.

cow-calf pairs

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Dr. Lindsay can also be found on:

– Website (http://food.unl.edu/ag-and-food)
– Twitter/Instagram (agwithdrlindsay)
– Facebook (https://www.facebook.com/agwithdrlindsay)
– Pinterest (Lindsay Chichester-Medahunsi)

The top 10 of 2014…

I have completed my first full year of blogging! While I was not the most diligent blogger, I learned a lot, met some great people, and had some great conversations. My social media goals and expectations were exceeded! Many thanks to you, my readers for your interest. I have new ideas for blog posts and delivery methods in 2015, so stay tuned!

My top 10 blog posts of the year are as follows:

10. Jello, lipstick, and marshmallows – oh my! – learn more about the animal byproducts in the things we use daily!

9. Cold temps cause frozen ears – cute baby calf picture warning, and a useful product too!

8. Toothless Grins…Fun Fact Friday – because who doesn’t want to know random information about animals?!

7. Gluten Free Myths – a guest blog by my friend Dawn Earnesty, MS, RDN.

6. Caring for Livestock in Cold Temperatures – livestock receive the best care they can, even when temperatures plummet.

5. Organic and Natural Programs – part of the meat labeling series on why these terms are not interchangeable.

4. No added hormones and no antibiotics – part of the meat labeling series to help clear up confusion.

3. Growing up a Rich Rancher’s Kid – a fun post for me to write about perception of wealth.

2. Grain-fed and Grass-fed – part of a series on meat labeling terms, and better understanding what they really mean.

1. Dumping Discover – where I explain why I will be finding a new credit card company.

Cheers
Thanks for stopping by. Happy New Year. May it be full of health, wealth, and happiness! Cheers.

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Dr. Lindsay can also be found on:

– Website (http://food.unl.edu/ag-and-food)
– Twitter/Instagram (agwithdrlindsay)
– Facebook (https://www.facebook.com/agwithdrlindsay)
– Pinterest (Lindsay Chichester-Medahunsi)

MEAT Facts…Fun Fact Friday

It has been awhile since I have done a Fun Fact Friday post. I saw this list pop up on BuzzFeed yesterday, and I thought it was great.

The American Meat Institute put together a list of 15 common myths about meat and meat production and provides the FACTS to disprove these myths. They are honest and TRUE! If you would like more resources or information about any of the facts presented, please let me know – I would be more than happy to visit with you!

15 Common Meat Myths That Need to be Crushed for Good

Note: you can click on the headers in each section for additional supporting information.

Have a great weekend!

Quick reference guide on meat labeling terms

Meat labeling terms can be confusing and daunting to understand. Over the last few days I have provided information on grain-fed vs grass- fed, organic vs natural programsno added hormones or antibiotics, and humane certification programs.  I also wanted to wrap-up the meat labeling series with a user-friendly chart for you.

Quick reference guide on meat label type and attributes

This chart is designed to provide you with information needed to make the best decisions for you and your family.

Do you have questions or need more information/clarification on any of these meat labeling terms?

No-added hormones & no antibiotics – meat labeling terms (3)

Hello from windy Nebraska! Today, in part three of the great Meat Labeling Terms series, we will discuss the ins-and-outs of no-added hormones and no antibiotics.

In case you missed it, we have discussed the differences between grain-fed and grass-fed as well as organic and natural programs over the last couple of days. Check it out!

The talk of antibiotics and additional hormones (and I say additional, because hormones exist naturally – yes they are naturally occurring in you and me, in plants and animals, in our pets and in our food production animals) always seems to be a conversation that people are passionate about. This post will help you better understand the labeling terms. The use of antibiotics and additional growth hormones by the industry will be posts for another day.

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Cooking up some flat iron steaks on the grill!

No-added hormones: All cellular organisms contain hormones, they are naturally occurring – there is no such thing as hormone free! When something is labeled “hormone free” or “no hormones”, it is a misnomer (as they are naturally occurring). The correct wording should be “no-added hormones”, “raised without added hormones”, “no hormones administered”, or “no synthetic hormones” (Labels that tell you a little, n.d.).

Hormones are NOT allowed in hog, poultry, or bison production. Yes, that is correct, no additional hormones are given to pigs, poultry, or bison!!

The statement “no hormones added” CANNOT be used on any packaging for pork, poultry, and/or bison items, unless it is followed by a statement that says “Federal regulations prohibit the use of hormones in poultry/pork/bison” (Meat and poultry labeling terms, 2011; Labels that tell you a little, n.d.), so as not to mislead consumers into believing that these meat protein products were grown with additional hormones.

For other meat production animals, the term “no hormones administered” may be approved for use on the label if there is sufficient documentation indicating the producer has raised the animal without additional hormones (Meat and poultry labeling terms, 2011).

Labels indicating that no additional hormones were used can be used in any of the previously mentioned systems – organic, all-natural, naturally raised, grass-fed, grain-fed (organic and naturally raised are the only systems do not allow for the use of additional hormones). The no-added hormone labels do not account for the diet of the animal, access to pasture, or how the meat was processed.

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On this package of ground bison, the label indicates that it was raised without antibiotics or additional hormones. It also has the Federal statement on the label saying the use of hormones is prohibited in bison.

No antibiotics: Is also referred to as “raised without antibiotics” or “no antibiotics administered”. The term “no antibiotics added” may be used on labels for meat and/or poultry products if the producer can provide sufficient documentation indicating the animal was raised without antibiotics (Meat and poultry labeling terms, 2011; Labels that tell you a little, n.d.). This indicates that no antibiotics were used on the animal in its lifetime. Antibiotics are used to prevent and treat disease in animals – just like in humans. If an animal does have to be treated with an antibiotic for illness, the meat, milk, and/or eggs cannot be sold in an organic or naturally raised system and cannot have a label with the wording “raised without antibiotics” (Meat and poultry labeling terms, 2011).

Labels indicating that no antibiotics were used can be used in any of the previously mentioned systems – organic, all-natural, naturally raised, grass-fed, grain-fed (organic and naturally raised are the only systems do not allow for the use of additional hormones). The no antibiotic labels do not account for the diet of the animal, access to pasture, or how the meat was processed.

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The label indicates this beef was grown with no added antibiotics – which is a requirement of the organic and naturally raised programs.

When trying to decide which meat option is best for you, it is important to purchase meats that support your values and beliefs, as well as meats that fit into your budget. Shopping around is always advisable too. You have many options when it comes to purchasing meat, you may be able to purchase meat directly from a producer, a small or local butcher shop, your local retailer, a Farmer’s Market, or a bulk retailer. Finally, you may decide you prefer the taste of one of the meat types over another, and purchase based on taste and family preference.

Other meat labeling posts you may be interested in include: grain-fed and grass-fed, organic and natural programs, and humanely raised.