I am a farmer’s daughter, and I am proud to see the food in the grocery store that my family, friends, and fellow Wisconsinites work hard to produce all year long. Growing up on my parents’ beef cattle farm, you could often find me in the barn with my family, regardless of the time of year. For as long as I can remember, our days often concluded with my dad firing up the grill and serving beef fresh from our farm.

My family is just one of nearly 14,000 beef producers in Wisconsin who work hard year-round to provide nutritious, wholesome and delicious products for consumers to enjoy. Since the late 1800s, Wisconsin's livestock and meat industries have played a key role in our state's economy. They directly employ more than 43,000 people and, with warehousing and distribution included, they contribute $34 billion to our state’s economy. 

Wisconsin farmers and ranchers are passionate, love what they do, and are great stewards of the animals, land and natural resources they care for.

Wisconsin beef

Wisconsin is fortunate to have a wide variety of beef products to choose from. All cuts and varieties are inspected for wholesomeness and graded for quality and palatability. Beef is classified into one of eight different grades, with Prime, Choice and Select being the most common on grocery store shelves. Prime cuts are highly marbled with fat and known for their flavor. Choice cuts contain moderate amounts of marbling and are the most widely available grade. Select cuts contain minimal marbling, making them a leaner option. With more than 30 lean cuts of beef available, there are many options to choose from in the grocery store.

Beef can also develop additional flavors through wet and dry aging. Wet aged steak is aged up to 21 days in a refrigerated environment — a common method of aging for a traditional beef flavor. Steaks can also be dry aged for up to 28 days uncovered in a refrigerated environment, producing a distinctive, brown-roasted, beefy flavor.

Regardless of how it is raised, aged or processed, beef is part of a healthy diet. One 3-ounce serving of lean beef contains just 150 calories, and naturally nutrient-rich foods such as lean beef help people get more essential nutrients in fewer calories. A 3-ounce serving of lean beef contributes less than 10% of calories to a 2,000-calorie diet, yet it supplies more than 10% of the daily value for 10 essential nutrients. Those 10 essential nutrients include protein, iron, choline, selenium, B-vitamins, zinc, phosphorus, niacin and riboflavin.

In my first few months as the 75th Alice in Dairyland, I have logged thousands of miles across the state. Beef is just one way that I continue to fuel up while I travel throughout Wisconsin and is much more than what’s for dinner. For more beef tips and ways to “beef up” your next cookout, visit beeftips.com.

Schaefer is the 75th Alice in Dairyland.