Beef by the Numbers — Nutrition, Stewardship, and Supply

Discover How Beef Supports Nutrition and Sustainable Agriculture

Beef is more than just a food item—it supports nutrition, sustainability, and the American agricultural economy.

Arizona plays a key role, producing beef for over 8 million people annually. Nationally, the U.S. produces 25% of global beef, making ranching one of the country’s top industries. Nearly 99% of each animal is used for products beyond food.

Nutritionally, a 3-ounce lean beef serving contains all nine essential amino acids, offering more protein per calorie than most plant sources. It also provides higher levels of iron and zinc than chicken or beans, essential for growth and immunity.

USDA grades beef into Prime, Choice, or Select based on tenderness and fat marbling. Consumers can find 29 lean beef cuts, including sirloin and top round, that are low in fat and high in nutrients.

Beef ranching also promotes sustainability. Arizona ranchers use land-friendly methods such as rotational grazing and wetland protection.

Many rely on solar energy for water access and compost manure for fertilizer. These efforts protect open spaces and wildlife while reducing waste.

Arizona’s YY Ranch reflects this legacy. Owned by Tina Thompson, her family has lived on the land since 1879. Her granddaughter now raises a small herd, continuing the tradition. “I firmly believe in the work we do to protect this land for future generations,” Thompson said.

Beef supports your health, your environment, and your local economy—making it a wise and responsible choice for families everywhere.