April 14, 2015 • Page 4
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Join Farmers & Ranchers
Celebrating Earth Day
BROOKINGS, S.D. - Earth Day, held April
22, 2015 is a day when economic growth and
sustainability join hands.
“American farmers and ranchers
have embraced the values of this annual
environmental celebration for generations,”
explained Holly Swee, Director of Nutrition
and Consumer Information for the South
Dakota Beef Industry Council. “In fact, as
long as cattle have been produced on land,
American farm families have been working to
protect and preserve natural resources.”
Swee explained that because farm and
ranch families depend on the environment
for not only their sustenance, but also their
livelihood, they are committed to protecting
it for future generations.
“About two-thirds of cattle farms and
ranches have been in the same family
for two or more generations. A cattle
producer’s legacy includes stewardship of
the Earth’s resources. Cattle producers are
continuing to improve beef production and
sustainability practices,” Swee said. “To
cattlemen, sustainability means balancing
environmental responsibility, social diligence
and economic opportunity while meeting the
growing demand for beef.”
In addition to being a sustainable food
source, Suzanne Stluka, SDSU Extension
Food & Families Program Director pointed to
beef’s nutritional benefits.
“With over 29 cuts of beef to choose from
that meet the government’s definition of lean
or extra lean meat, the beef industry has
made it easy for families to eat healthy and
add lean beef to their weekly menus,” Stluka
said.
How cattle producers protect the Earth
In honor of Earth Day, Swee shares a few
of the many ways raising cattle contribute to
environmental sustainability and provides
a few facts on the important nutrients beef
provides to help us sustain health and wellbeing.
One American farmer feeds about
155 people. Experts estimate global food
production will need to increase 70 percent
by 2050 to feed a growing world population.
Cattlemen are recyclers, raising their
animals on the abundant source of grains
available in this country and turning their
manure into natural fertilizers.
The beef community has improved its
sustainability by 5 percent in just six years
and continues to find ways to raise beef
responsibly.
Beef is both environmentally and
nutritionally efficient - cattle farming requires
less land, water and energy than in the past
and beef provides 10 essential nutrients, for
about 150 calories per 3-ounce serving.
Beef is an excellent source of vitamin
B12, an essential nutrient that is not
naturally available in plant proteins.
Iron deficiency is the most common
nutritional deficiency in the world. Beef
provides the most readily available and
easily absorbed dietary source of iron.
For more information on this topic, visit
the Facts About Beef website.
- See more at: http://igrow.org/news/
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?iGrow
Swee encourages South Dakotans to celebrate Earth
Day by creating these great-tasting Saucy Beef Wraps:
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1 pound Ground Beef (93% lean or leaner)
1/3 cup chopped onion
1/4 cup chopped green bell pepper
1 to 2 cloves garlic, minced
3/4 cup water
1/3 cup tomato paste
2 tablespoons packed brown sugar
1 tablespoon white vinegar
1/2 teaspoon chili powder
1/4 teaspoon salt
1 cup fresh baby spinach
1/3 cup canned black beans, rinsed, drained
1/4 cup shredded carrots
4 medium flour tortillas (8 to 9-inch diameter), warmed
Brown Ground Beef with onion, bell pepper and garlic in large nonstick skillet
over medium heat 8 to 10 minutes, breaking beef up into 1/2-inch crumbles. Pour
off drippings, if necessary.
Stir in water, tomato paste, brown sugar, vinegar, chili powder and salt; bring
to a boil. Reduce heat; simmer 5 minutes or until slightly thickened. Add spinach,
beans and carrots; continue simmering 3 to 4 minutes or until heated through.
Spoon filling evenly in a row across center of each tortilla, leaving 1-1/2-inch
border on right and left sides. Fold right and left sides of tortilla over filling. Fold
bottom edge up over filling and roll up.
Food Safety Tips
Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef
should be cooked to an internal temperature of 160ºF. Color is not a reliable
indicator of Ground Beef doneness.