It was not just about taste. It was about knowing where your food comes from and why it matters.
Nebraska Extension and Visit North Platte hosted the Here’s the Beef Tour on June 19, allowing consumers to get a closer look at what makes high-quality beef.
The tour welcomed attendees who came hungry for steak and had an interest in learning how factors like yield grade, quality grade, and muscle type influence tenderness, value, and taste.
Throughout the tour, participants tasted five different cuts of beef prepared by Bunkhouse Creations to understand the unique textures and flavors of each cut. The opportunity allowed participants to learn more about the grading system and tie it directly to their dining experience.
Following the tour, one attendee found that they were now able to understand the difference between corn-fed and grass-fed beef. At the same time, another felt more knowledgeable about the beef grading system.
The tour discussed antibiotic use in livestock and its impact on consumer trust. Livestock Systems Extension Educator, Randy Saner, said strict withdrawal periods and programs like Beef Quality Assurance (BQA) hold producers to a national standard for care and management.
“I hope that people walk away with a better understanding of how beef is produced in Nebraska,” Saner said.
The Here’s the Beef tour resulted in 96% of attendees having a better understanding of the food system and 93% feeling more confident in our food system.
The tour will welcome more consumers to learn about the beef industry on July 26 at the West Central Research, Extension and Education Center.
For more information on the beef industry and the Here’s the Beef Tour, contact Randy Saner at randy.saner@unl.edu or 308-696-6784.
