By CELESTE BAUMGARTNER
Ohio Correspondent

HAMILTON, Ohio — How long does it take to produce a steak? That was the question Laura Nelson with Certified Angus Beef, LLC (CAB) posed to Cincinnati-area restaurateurs, chefs, dieticians and media representatives at Pedro’s Angus Farm, where they were invited to get a day’s inside look at a high-quality beef cattle production.

The Ohio Beef Council (OBC) and CAB partnered to present the day at Bill and Bev Roe’s farm. The reason is the state’s population is getting farther removed from their farming roots, said Elizabeth Harsh, executive director of the OBC. “Today there’s a big void between consumers and agriculture,” she said.
“Events like this help to bridge that information gap. We tried to target people that are influencers, folks that can reach a lot of other consumers. We’ve got a really diverse group – what that does is amplify our message.”

It takes about two years to produce a steak, Nelson told the group as she gave them an overview of the beef industry. That’s approximately 523 days with the cow/calf producer, 100 days backgrounding – stockers who grow steers and heifers before they enter a feedlot – and then 140 days in the feedlot, she said. There are about 350,000 registered American Angus cattle.
“Feedlots can be considered a market shock absorber,” Nelson said. “They can hold the animals on grazing land and distribute them gradually.” She also emphasized they typically have at least one animal nutritionist and one veterinarian on-site.

Next, everyone climbed onto hay wagons for a tour of the farm. The Roes talked about the environmental stewardship practices they use. They also said the cruel practices seen in YouTube videos don’t happen on their farm.
“Electric shock doesn’t happen here,” Bev said. “We don’t use feedlots that use electric shock.”

The hay wagon group had a look at the geotextile-lined paddocks and the geothermal watering systems (every paddock has shade and water). They saw the hay feeders that, Bill explained, ensure less hay is wasted. The wagons also passed the manure storage barn where the manure is composted – doing that is a money saver and good for the environment.

Dr. Henry Zerby, Ohio State University meat science extension specialist, talked about consumer beef choices – that consumers today desire a high-quality eating experience every time. Concerning obesity, he said “the dose determines the poison,” meaning a plate-filling steak is okay sometimes, but that is bigger than the recommended three-ounce serving of meat.

“Meat gives you ZIP: zinc, iron and protein,” he said. Zerby’s presentation included a beef taste test, and then it was off to lunch at Jag’s, a nearby steakhouse.

“This was a great opportunity to educate about the beef industry and about the great work that our cattle producers are doing specifically here in Hamilton, Ohio, but as a representation of the beef industry in general,” said Melissa Brewer, spokesperson for CAB.