Raising beef is a complex process, but throughout the entire journey, one thing remains constant – the shared commitment to raising cattle in a safe, humane and environmentally sustainable way by using the latest technology and resources.
New York is home to over 1 million head of cattle and you can find beef production in nearly every county. New York's beef industry is made up of a diverse base of operations.
Cattle farmers throughout the United States care for their cattle and land. From individual farms to industry wide standards the beef industry is continuously working towards a sustainable future.
Beef is extremely unique in that it is raised in every region of the country and there is no one way to raise and finish a beef animal! Learn more about different production practices and beef labels.
The process of raising beef is among the most complex of any food. Across this journey, one primary thing remains constant – the beef community’s shared commitment to raising cattle in a safe and environmentally sustainable way.
From farm to fork, everyone plays an important role in beef safety. Safety plays an essential function across the beef lifecycle journey – from the cattle ranches across the U.S., to the meat processing plants, to your kitchen table.
Beef farmers have many tools to keep the animals in their care healthy and safe, including nutrition programs, veterinary care and good management practices that are science-based, regulated and, above all, good for the animal and the consumer.
Erin Hull operates Lucky 13 All Natural Red Angus Beef in Tully, NY
Robert Groom operates Tullyfergus Angus in Lyons, NY.
Warren and Brenda Bippert operate WBB Farms in Alden, NY
Gerry and Laura Boone, and son Jake operating Golden Acres Charolais.