Posts Tagged: Stephanie Larson
The pandemic has brought more people into nearby parks and public lands for hiking, biking and other recreational activities. In areas like the East Bay Regional Parks – a San Francisco Bay Area park system totaling more than 120,000 acres where about 65% of the land is grazed by livestock – visitors might see goats, sheep and, most likely, cattle.
Those encounters with animals (or their manure) represent a prime opportunity for members of the public to learn about agriculture and the ecological benefits of rangelands, according to Larry Forero, a UC Cooperative Extension livestock and natural resources advisor.
As livestock grazing (mostly by beef cattle) constitutes a significant portion of land use across the state, Forero – along with fellow UCCE advisors Sheila Barry and Stephanie Larson – recently authored a UC Agriculture and Natural Resources publication summarizing the mechanics of cattle production.
“Beef Cattle on California Annual Grasslands: Production Cycle and Economics,” published in October and available as a free download on the UC ANR Catalog, describes the seasonal phases of cattle production and the factors that impact ranchers' financial calculations and management decisions.
“This concise publication walks through annual stock flows and calendar of operations and gives tables for estimating costs, return over cash, and gross income under various scenarios,” said Forero.
“Even if only a relatively small percentage of park goers are interested, you still touch a lot of people with a document like this,” Forero explained.
He said he hopes park signage and QR codes will direct visitors to the publication for more information about the cattle and their seasonal movements.
“People often wonder where the cattle go when they leave the park and when they will return,” co-author Sheila Barry said. “The cattle may go to grass or feed yards in other places in California or even out of state.”
But, as this new UC ANR publication explains, the cattle production cycle turns over anew.
“There will be more cattle next fall, I promise,” Barry said.
The review, written by three Chico State professors and UC Cooperative Extension livestock advisors Glenn Nader and Stephanie Larson, says the diet of exclusively grass gives beef a higher amount of Vitamin A and E precursors, boosts cancer-fighting antioxidants and reduces overall fat content.
"However, consumers should be aware that the differences in (fatty acid) content will also give grass-fed beef a distinct grass flavor and unique cooking qualities," the researchers wrote
In addition, the fat from grass-finished beef may have a yellowish appearance from the elevated carotenoid content. However, the slight changes in taste and appearance may be well worth getting used to.
Along with improved nutrients and lower fat in grass-fed beef, the product has a healthier lipid profile than its conventional counterpart. Health professionals worldwide recommend reduced consumption of saturated fat, trans fat and cholesterol. Grass-fed beef helps consumers meet the recommendation.
Raising cattle on the range also results in an improved omega-3/omega-6 fatty acid ratio in the beef, the authors said. A healthy diet should consist of roughly one to four times more omega-6 fatty acids than omega-3 fatty acids. However, the typical American diet tends to contain 11 to 30 times more omega-6 than omega -3, a phenomenon that may be a significant factor in the rising rate of inflammatory disorders in the United States.
Cooking grass-fed beef to perfection requires a few adjustments. For example, because it is low in fat, it should be coated with extra virgin olive oil, truffle oil or another light oil to enhance flavor and improve browning. The high protein and low fat levels mean the beef will usually require 30 percent less cooking time.
More cooking instructions plus information about grass-fed beef's health benefits, niche marketing, labeling and cost of production are available on the Grass-Fed Beef Web page, developed by the UC and Chico State researchers who wrote the research review for Nutrition.