U.S. ranchers have spent decades investing in ways to provide safe, affordable beef that meets consumer demands. Their efforts include antibiotic stewardship and sustainability standards, and they’re not alone.
Beef producers across the world work to raise cattle in differing environments.
“When it comes to sustainability, there’s no one size fits all,” Ruaraidh Petre, executive director of the Global Roundtable for Sustainable Beef (GRSB), noted. “There are lots of different beef production systems around the world and lots of environments. You can produce beef on the edge of the Sahara Desert, and you can produce it on the edge of the Arctic circle.”