There are more than half a million cattle farms and ranches in the United States. Each is as unique as the family who runs it. They share a common commitment: thoughtfully raising cattle to provide consumers with tender, delicious, nutritious beef.

America's farmers and ranchers strive to provide safe, high-quality beef for conumers at an affordable price while sustaining and improving resources under their care. Beef production methods have evolved to achieve this goal, resulting in new management protocols and technologies that help producers meet consumer demand. Today's family farmers and ranchers combine scientific advances with time-honored family traditions to provide consumers with safe and nutritious beef.

Inspection and Grading 

The U.S. Department of Agriculture (USDA) implements a series of safeguards to protect against foodborne diseases and illness. Veterinary inspectors check all livestock visually before harvest, examining more than 100 million food animals each year. Government personnel have a continuous presence at all federally inspected harvest facilities with inspection personnel stationed at various points throughout the harvest and processing operation. Meat companies are required by federal law to create and institute Hazard Analysis and Critical Control Point (HACCP) plans on site to further protect our food supply.

Beef Safety

The safety of U.S. beef is ensured through the combined efforts of government and industry to maintain multiple safeguards throughout the beef production chain. The beef industry collectively invests millions of dollars towards beef safety measures every year. Representatives from each segment of the industry come together to share and develop industry-wide, science-based strategies to improve the safety of beef through the Beef Industry Food Safety Council (BIFSCo) each year.