beef – Arizona Beef Blog

“BEEF. IT’S WHAT’S FOR DINNER.” with Andie, an Intuitive Eating Dietitian

February 5, 2024Tiffany

Andie Ovard, an intuitive eating dietitian, wrote this blog post about including beef in a healthy diet. Andie has been a registered dietitian nutritionist for 11 years. After working for 8 years at the University of Utah hospital as a clinical dietitian in the cardiac ICU she moved to AZ with her husband and started her own business virtually coaching women to learn how to stop dieting and heal their relationships with food through sustainable healthy habits. She loves being a dietitian and in her free time loves to ride her horses, hunt, camp and go to team roping jackpots with her husband. Give her a follow on Instagram by clicking HERE.

Well, it is now…but it wasn’t, for too many years of my life.

I used to think beef was unhealthy. I felt like it was too high in fat and calories so I avoided it, and, unfortunately, I missed out on a lot of the benefits of beef because of it.

As a registered dietitian, I have a passion for helping people understand how to eat and maintain a healthy diet and lifestyle, and eating beef can and should be a part of a healthy diet. Let’s talk about why.

When we think of the benefits of beef, we usually only think about protein. While yes, beef is high in protein, there are so many other benefits to eating beef. Not only is beef packed with protein but it is an excellent source of iron, zinc, and B vitamins, all of which are so important for our health.

Let’s dive into a few of the benefits of beef and its nutrients. First up, iron. Iron is essential for helping your body get enough oxygen and maintaining your energy levels. When you don’t get enough iron, you risk becoming anemic which causes fatigue, headaches, and more. As someone who used to struggle with anemia, I’ve noticed a big difference in my energy levels since I’ve started including beef regularly in my diet.

There are also significant amounts of zinc and B vitamins in beef. Zinc is important for supporting your immune system, wound healing as well as improving your metabolism, while B vitamins have endless benefits like working as antioxidants (B2), maintaining heart health and metabolism (B3) and even improving mood and brain health (B6).

How many other foods can you think of that have so many benefits? I don’t like using the word “superfood” but if I did, beef would be one of them.

The other great thing about beef is how versatile it is. From ground beef for spaghetti and burgers to steak, to ribs to brisket for salads and tacos, you really can’t ever get sick of it.

So what’s one thing you can do to improve your health in 2024? Start including beef in your diet regularly! Beef…it SHOULD be what’s for dinner.

Meet Your Arizona Ranch Family: The Barnards

February 24, 2023March 1, 2023Tiffany

How does a dream come true? We all know it’s different from the movies and typically involves a lot more work than Hollywood would ever waste screen time on. But the Barnard family, who lives far from the silver screen, knows how. This whole #azbeef family knows that dreams come true through goal setting, hard work, and some serious perseverance.

Jason and Candice Barnard are Arizona ranchers and farmers in Cochise County, with agricultural roots from both sides of the family. Candice, an Arizona native, grew up in a farming family where white corn was grown and sent to California to be made into tortilla chips. Jason grew up in Texas and had family here in Arizona who farmed. As a kid, he would make the trek out every summer to spend time with his grandparents and help on the farm. After Jason graduated from college, he was fortunate to get into farming like his grandparents and came to Arizona for good. The Barnards are blessed with three children, Haidyn, 12; Hannah, 11; and Ethan, 3. The family has been at their current location in Portal, Arizona for 11 years and has built the business into something they had dreamed about.

Going back to how to achieve a dream, you could look at this family as a case study to answer that question. This dream really belongs to Jason, and as Candice and I talked, she mentioned a few times that it had always been Jason’s dream to incorporate cattle into their farming business. As with most plans, there were many naysayers who shared that farming and cattle just don’t mix, but Jason and Candice didn’t let that stop them.

Their opportunity to get into the cattle business really started back in 2009 when a small feed yard became available to lease. They jumped on the chance and started feeding weaned calves (calves that have recently been separated from the cows) hay from the farm that had been rained on. A feed crop that had been rained on typically loses value but can be fed to cattle. This provided a chance to get into the cattle business while also feeding hay to the calves, which didn’t hold much value elsewhere, allowing them to convert that into high-quality and nutritious beef.

Since these humble beginnings, the feed yard side of the farm has grown and blossomed. Not only do they feed their own weaned calves, which they raise on some leased grazing land nearby, but now they also can take customers’ cattle to do custom feeding. They also work with larger companies to supply animals for harvest and are proud to say they are doing a direct-to-customer business.

Many technologies and innovations help the Barnards to do their job in the best way possible. One of those is the feeding program they use, which allows them to properly mix the feed rations (the mixture of grains, hay, and other nutrients fed to their cattle) so cattle are getting all the minerals and nutrients they need to help them grow and stay healthy. This program does more than that, though! With a few inputs of information by the user, this app allows them to know how much to mix and how much to give to each cattle pen. It doesn’t stop there. When the actual feeding is happening using a feed truck, it weighs out how much each pen of cattle needs. Not only does this help to make the job more efficient, but it also ensures less waste.

Another item that Candice says is very helpful for their business is the RFID tags, which stand for radio-frequency identification tags. These ear tags are put into a calf’s ear, much like an earring is put into a human. But unlike an earring that we might wear, this RFID tag contains a tiny radio transponder, which can be activated with a reader. This allows the Barnards to scan the ear tag with a quick swish of a wand (not actual magic, the wand contains a radio receiver), which brings up an individual number assigned to that particular animal. The information can be entered into a computer program about that animal. Every aspect of the animal’s life is recorded, including any change in feed ration, if it is given medicine, and when regular health protocols take place, notes are made with the unique number attached. This level of record keeping and transparency is increasingly important to beef consumers and also aids in food safety.

The Barnard children are no strangers to dreams and goals. The two oldest children have a unique, fun, and educational book that they helped write and complete called Farm Kids, Growing Up WhiteBarn. This book takes readers through a day in the life of these hard-working kids and all they do to help their family raise healthy and delicious beef.

So, what have we learned from this tenacious family, and how to achieve our dream? Set goals, keep going, and use the tools you have but don’t be afraid to invest in new ones, and don’t give up. Thanks to the Barnard family for this valuable lesson and for raising delicious and nutritious Arizona beef.

Feature photo by Hannah Whaley Photography.

Celebrate the Kickoff of Football Season with Chef-Approved Beef Recipes

August 26, 2022Tiffany

It’s that time of the year: when we patiently wait for the Arizona temps to drop, pumpkin spice is now in every coffee cup, and the Friday night lights kick on along with our favorite teams competing on Sundays. Whether you’re at the stadium tailgating or entertaining at home, nothing brings people together like a little party with a lot of beef. Check out some of our favorite Beef. It’s What’s for Dinner. recipes for tailgating season.

Country-Fried Strip Steak Bites with Hot Sauce White Gravy

Celebrity chef Hugh Acheson shares one of his favorite snacks, perfect for an at home tailgate, with this “as seen on GoodMorningAmerica.com” recipe that pairs chicken-fried Strip Steak with a hot sauce gravy.

Check out the full recipe HERE.

Cheesehead Sliders

Thrill your tailgate crowd with these Wisconsin-inspired winning beer-infused Cheesehead Sliders.

Check out the full recipe HERE.

Aloha Beef Sliders

Ground Beef, pineapple, barbecue sauce and red bell pepper create a meal from the islands.

Check out the full recipe HERE.

Nacho Beef Dip

Ground Beef, salsa and cheese dip meet in the skillet for a family favorite recipe. Try this dip with tortilla chips or veggie strips.

Check out the full recipe HERE.

Big Game Fritos® Pie

Wow your Big Game fans with this perfect on-the-go recipe. Ground Beef chili served in a bag of FRITOS® Corn Chips.

Click here for the full recipe HERE.

Celebrate National Fajita Day with these Tasty Beef Recipes

August 12, 2022August 14, 2022Tiffany

National Fajita Day is August 18th this year, but in reality, any day is a good day for fajitas! They are easy, convenient, and oh so delicious. We didn’t even talk about their versatility! To help you celebrate this important day (or any other day), we’ve put together a collection of beef fajita recipes sure to satisfy any craving. This recipe collection has everything from quick and easy to traditional to boundary-pushing! Check it out, save the link for later, and enjoy!

Quick Beef Fajitas with Pico de Gallo

Do a little bit of prep and tomorrow’s dinner is basically ready to go. Marinate Flank Steak overnight in lime juice and garlic, then chop up a zesty pico de gallo while the beef is on the grill. Be sure to slice steak against the grain for max tenderness.

For the full recipe, click HERE.

Classic Fajitas

Got a hankering for just classic beef fajitas? This recipe is every bit as easy as ordering from a restaurant. Marinate and grill beef Flank or Skirt steak, serve with peppers and onions. Easy as that.

For the full recipe, click HERE.

Hawaiian Beef Fajita Bowl

Looking for a flavorful lunch on the go? Try this steak and brown rice bowl with peppers and pineapple salsa. Top it off with coconut flakes for a complete island experience.

For the recipe, click HERE.

Beef Fajita Salad with Salsa Verde

While beef fajitas are already packed with loads of nutrients, if you want to up your veggie intake just a little more, this is the recipe for you! All the flavors of Flank Steak fajitas served on a crunchy bed of greens make for a colorful and peppery salad.

For the full recipe, click HERE.

Arizona Cattleman Awarded for Commitment to Excellence

October 22, 2021Tiffany

By Morgan Boecker

Enjoy this write up from Certified Angus Beef (CAB) of Arizona rancher Ross Humphreys who was recently given the Commitment to Excellence award from CAB. Special thank you to Morgan Boecker and CAB for allowing us to reshare their work here.

Ross Humphreys walks like a cowboy and talks like one, too. His adept gaits tells of many days in and out of the saddle on his ranch just south of Patagonia, Ariz.

He wears many hats, but his black felt wide brim fits most naturally, shading him from the sun at San Rafael Cattle Company. Off the ranch, you can find him in Tucson managing stocks and his publishing company.

Grit in every venture makes him a successful businessman, and his unrattled spirit makes the best of challenges. However, it’s his relentless drive for raising high-quality beef that earned him the Certified Angus Beef (CAB) 2021 Commercial Commitment to Excellence Award. 

A different background 

Humphreys grew up an army brat, frequently moving throughout his childhood. He earned a degree in chemistry and worked as a metallurgical engineer for a bit before going back to school for a Master of Business Administration. That sent him on a new route.

He’s held a lot of job titles in his 72 years, from strategic business advisor to book publisher and CEO of multiple companies, just to name a few.

In 1999 at 50-years-old, never having owned cattle or managed a ranch, he bought San Rafael Cattle Company. Admittedly, he took an unusual path to the cattle business. 

“I stood on one of the hills with my older daughter and said, ‘Anybody could run a cow on this place because you can see her wherever she is,’” he says. “So that’s how we got started.”

Consistent little changes

With no agricultural background, Humphreys went straight to the University of Arizona and bought a Ranching 101 textbook. 

Always curious, his questions led to new acquaintances, and Mark Gardiner, of Gardiner Angus Ranch in Kansas, became his teacher and connector.

“I’ve hardly ever spent any physical time with Gardiners,” Humphreys admits, “But if I called them up, they’d spend two hours on the phone with me answering questions.” 

Humphreys leaned on good information and sound science. No ranch decision is made without running some math and looking at a spreadsheet. 

By genetic testing his herd, he saw steady progress by buying a little better bull than the year before. He focuses his selection to ensure balanced cows that can raise replacement females and a calf crop that produces the best beef.

Humphreys confirms his plan works with results at the feedyard. Loads of his fed cattle have improved from 20% Prime in 2013 to 95% CAB or higher, including nearly 85% Prime today.

“My goal is to try to produce the best carcass I can,” he says. “So, I keep trying to nudge up my cow herd so that the calves will be even better the next time.”

Preserving today for tomorrow

Conservation is as much part of the San Rafael story as the cattle. Named after the San Rafael Valley, the ranch is nestled in Arizona’s high desert country bordering Mexico. It’s the north end of a rich ecological site that looks like the Great Plains and is home to various plants and animals, many on the endangered species list. 

“Ninety-five percent of this ranch is perennial native grasses,” Humphreys says. “We are the last shortgrass prairie in Arizona.”

Collaboration with conservation groups ensures the ranching operation, endangered wildlife and habitat are protected from housing or industrial development. The easements with Arizona State Parks and the Nature Conservancy led to work with U.S. Fish and Wildlife and Natural Resources Conservation Service (NRCS).

The most important habitats on the ranch are water sources, including the Santa Cruz River, several springs and stock tanks. The endangered Sonoran Tiger Salamander is only found in stock tanks in the San Rafael Valley. Humphreys developed water sources with support from NRCS grants, creating a mutual benefit for the cattle and wildlife.

Looking ahead

Environmental investment is key to Humphreys’ long-term goal of sustaining the land.

Even with intensive management, the land still needs water and the current Southwestern drought continues to challenge his resources. As a result, Humphreys sold roughly 65% of his cow herd this year.

Unsure if he will ever get back to pre-drought herd numbers, he remains committed to this final career as a rancher. 

“I want to come home to a beautiful place,” he says. “I started doing this when I was 50, but I like the work. I like the cows.” 

Ever the student, he meets each new challenge with a thirst for knowledge, determined to sustain, and focused on raising the best, one step at a time. 

How Agricultural Education & the FFA Support the Agriculture Community

October 8, 2021Tiffany

This summer were thrilled to have Kailee Zimmerman as our summer intern. A past Arizona Beef Ambassador and Arizona FFA State Officer, Kailee shares about her FFA experience, and how important FFA is for the agriculture community.

We each probably have a few key childhood memories that stick out. Maybe these memories consist of visiting a favorite place, spending time with family, or experiencing new things. Some of my earliest childhood memories are of playing in my dad’s agriculture classroom during evening FFA chapter meetings and going to the county fair to watch his students show their animals. I can remember how kind the students were to me and I remember how much fun it was to sit in the bleachers and watch the “big kids” show. Family gatherings were also always filled with my aunts, uncles, grandparents, and parents sharing story upon story of their time as FFA members and all of the fun memories they had. From a very young age, I began a countdown to the day when I could be an FFA member and have a blue corduroy jacket of my own.

The National FFA Organization is the largest youth leadership organization in the country with over 735,000 members across all 50 states and over 10,000 FFA members here in Arizona. More than anything, I wanted to be one of these students!

When the time came for me to enter high school and finally have the opportunity to be an FFA member, I was faced with one of the most difficult decisions I ever had to make. I was going to a school that I loved, but it did not have an FFA chapter. I had to decide if I would stay at my school and miss out on FFA or move schools to one with an agriculture program. After lots of consideration and talking to many people, another option was presented! With the help of our principal, my school was able to get an FFA chapter chartered in 2016 when I was a sophomore. This decision and the forethought of my principal truly changed the course of my life.

The first photo of the Trivium FFA Chapter

Because I attended a small charter high school that focused on classical education, my experience in ag class did not look like I had always imagined it would. We did not have a big facility with a large greenhouse, I was the only student in my chapter that had grown up around livestock, and many of my friends had never even heard about the FFA until they joined ag class. Looking back, I am very grateful that my experience was different than I expected it to be because it allowed me to have a unique perspective on the importance of agricultural education.

My parents and me at the Trivium FFA senior banquet.

Most people entered the class having no idea where their food came from and some even had some negative views about agriculture as a whole. However, these were the students that soaked up the lessons and gained the most out of their experience as an FFA member and an agricultural education student. I learned that there is no “one-size-fits-all” description of who should be involved in agriculture and who should be telling our story. We need everyone – no matter their background – to spread the truth about agriculture and to be better consumers. I believe that agricultural education and the FFA play a major role in doing that. My time as a member of the Trivium FFA chapter taught me that everyone has a place in advocating and working in agriculture, we just simply have to help them find it.

Beef Enchiladas with Kailee Zimmerman

September 24, 2021Tiffany

As a fifth generation Arizonan, I love life in the desert and am captivated with the culture of the Southwest. The cactus dotted landscape, beautiful sunsets and mountains create a landscape that is like none other. It feels that the last bit of the “Old West” is preserved here.

Not only do I love the landscape and tradition of the Southwest, but I also love the food! Much of the food is shaped by hispanic culture and my family grew up eating a lot of that food. One of my favorite meals is beef enchiladas. They are a staple at my house, but they also remind me of
one of my favorite traditions. We have enchiladas and celebrate “Feliz Navidad” every Christmas Eve with all of my extended family.

Our favorite enchilada recipe is from The Pioneer Woman. I’ll share some tips that we learned from making these enchiladas, but make sure to check out the full recipe at the bottom of this post!

One of the most important parts of the enchiladas is the red sauce.

The base of the sauce is a canned red enchilada sauce, and flour, canola oil, salt, pepper, garlic powder, chicken broth, and cilantro is also added to it. All of these ingredients are mixed together and heated till they come to a boil. When the ingredients are boiling, turn down the heat and let the sauce simmer for 30-45 minutes.

Now it’s time for the star of the show! The yummy, beef filling!

Cook the Ground Beef in a skillet until it is about halfway done. When it is halfway done, add in a chopped onion, green chiles, cilantro, salt and pepper. Mix this all together and cook until the Ground Beef is browned all of the way through. Ground Beef should be cooked to a safe and savory 160ºF.

Next, it’s time to cook the tortillas. These enchiladas are wrapped in corn tortillas, but I love flour tortillas and usually use those. Choose whichever you prefer!

Time to assemble the enchiladas! Put some spoonfuls of red sauce in the bottom of a casserole dish and spread evenly on the bottom. Using tongs, dip both sides of the tortilla into the red sauce. Put the beef filling and grated cheese in the tortilla, wrap and place in your casserole dish.

Repeat until your dish is full.

Top with extra red sauce, plenty of cheese and some cilantro.

Cook at 350 degrees for about 25 minutes, until the cheese is melted.

While I love this recipe, it’s the tradition and memories behind it that mean even more to me. Food has a way of bringing people together and it is even better when beef is the star of the show!

Check out the full recipe and read a fun story by The Pioneer Woman, Ree Drummond, here: Simple Perfect Enchiladas.

Beef: The Ultimate Meat Substitute

September 10, 2021Tiffany

Beef is the king of protein because it’s chock-full of zinc, iron, protein, and B vitamins plus 6 other essential nutrients, making it the ultimate “meat substitute.” Beef. It’s What’s for Dinner. put their creative juices to work along with celebrity chefs and came up with some recipes to make beef the substitute of popular “other” dishes. Think Beef in a Blanket, Beef Parmesan, and Cowlamari. Explore these recipes and more below and then try them at home!

Beef in a Blanket with Chef Brooke Williamson

Chef Brooke Williamson offers a beefy twist on the tailgating classic, Pigs in a Blanket, with Beef in a Blanket featuring Braised Beef Short Ribs and a Gochujang Honey Mustard Dipping Sauce.

Link to video HERE.

Beef Parmesan WITH CHEF CARRIE BAIRD

Chef Carrie Baird beefs up a tried-and-true crowd pleaser turning Chicken Parmesan into Beef Parmesan.

Link to video HERE.

Cowlarmari with Chef Lamar Moore

Lamar Moore is one of Chicago’s favorite chefs, but he knows that squid isn’t always so popular. Watch him replace surf with turf and turn Calamari into Cowlamari.

Link to video HERE.

Maple-Mustard Glazed Ribeye Roast with CHEF HUGH ACHESON

Chef Hugh Acheson uses maple syrup to put a Canadian twist on Glazed Ham for a juicy maple-mustard glazed Ribeye Roast.

Link to video HERE.

All photos and videos courtesy of Beef. It’s What’s for Dinner.

Meet Your Rancher: Tim Petersen

August 27, 2021August 27, 2021Tiffany

While Tim Petersen is a first-generation rancher, ranching wasn’t his first career path. He was raised in Arizona, spending most of his life outdoors hunting, fishing, and camping with his father, who did work as a carpenter on several ranches, and taught his son a love for the outdoors. This love for the land and the outdoors gave Tim a genuine appreciation for those who managed and cared for the landscapes, leading him to his eventual career as a rancher and owner of Arizona Grass Raised Beef Co.

Tim’s career path varied and has included stints in mule training and real estate appraisal, which eventually led him to real estate development. When the great recession hit in 2008, he was at the top of the real estate game with custom home features in high-end magazines across the state of Arizona. However, 2008 would disrupt that success, as it did for many across the country. While this was a crushing blow to many, Tim used it as an opportunity to pivot, learn and grow, deciding he would do something different, which would pull from his diverse background and heritage. His father worked on ranches in northern Arizona, and his grandfather owned three butcher shops in Chicago, meaning the ranching and meat business made sense for Tim.

The ranching and meat businesses are not easy ones to break into, and Tim knew that. He came into the game with the financial knowledge on managing a successful ranch from his appraisal days. To fill in knowledge gaps, Tim took time to work on a friend’s ranch and even worked at the local Bashas’ meat department, where he learned the basics of cleaning the saw blades and other essential equipment care to the more complex requirements. These jobs may seem menial and unimpressive to some, but Tim had a greater goal in mind, and he took it all as a learning experience. The ranch he was working on at the time was leased, and he eventually took over that lease, where he was able to kick off his ranch and beef business. From there, it’s a tale of hard work and ingenuity.

What started out as a small business that relied on a United States Department of Agriculture (USDA) inspected harvesting facility over 100 miles away has resulted in a more integrated company built piece by piece, from hard work and creative thinking. When Tim started selling his beef directly to consumers, he would haul cattle to the University of Arizona Food Product and Safety Lab. Not long into this business, he located a harvesting facility in Chino Valley, which was ready to sell and, with his business partner, Tim purchased it. This was the best business decision as it allowed him to control the quality of the end beef product and the flow of that product. This harvesting plant is also UDSA inspected, meaning all the beef produced there can be sold anywhere in the USA.

Cattle produce about 60% edible beef, and the rest is bones, fat, tendons, etc. Tim doesn’t like to see anything go to waste, as many harvesting plants don’t, so he was keen on figuring out what to do with all the extra byproducts. His business partner is health-conscious and suggested they start producing bone broth. Bone broth is nutrient-dense, providing vitamins, minerals, and collagen. Those who are focused on their physical health find it very beneficial. Tim found a commercial kitchen to execute this idea where they eventually started to also make beef and other animal tallow (fat) which is used by restaurants. Pet treats are made from the lungs and other organs. Beef jerky is made from cuts that might not have the marbling needed for a steak or roast but is a better product in jerky form. Ground beef is a popular product, but as anyone who has raised a steer for harvest knows, there is always a lot of ground beef. So, Tim is currently developing a beef jerky that uses ground beef, ensuring that the product is used and not wasted.

Timing seems to be Tim’s best skill, as they launched an aggressive online business about two years ago, right before the COVID pandemic hit. When consumers were unsure about the reliability of their food supply, Tim and his company could keep harvesting cattle, producing beef, and selling it to people around the country. Tim reports that about 80% of his business is now done online. His product is also distributed by well-known foodservice companies such as Shamrock, Sysco, Peddler’s Son, and Custom Foods.

Tim supports the entire beef community and says, “American ranchers and feeders are raising some of the healthiest beef we’ve ever raised.” He’s found a niche in the grass-finished world of beef, and he has done everything he can to ensure the entire animal is used to the best and highest use. Grass-finished beef is a small portion of the overall beef product in the US, but there is a demand for it, and Tim is happy to fill it. Overall, Tim is a businessman who cares about what he sells to his customers. He is always willing to find a solution to a problem and find a niche to fulfill. Tim often says, “The market never lies,” and he’s proven that time and again with his current business and career path.

Advocating in Our Own Way

August 6, 2021August 4, 2021Tiffany

This summer we are thrilled to have Kailee Zimmerman as our summer intern. A past Arizona Beef Ambassador and Arizona FFA State Officer, Kailee shares about her roots, and how she continues to share about the beef community.

A recent study by the American Farm Bureau Federation showed that the average American is now at least three generations removed from production agriculture. Rapid population increase and urbanization has left just two percent of United States citizens actively involved in raising, growing, and producing food. We find ourselves in the middle of a reality that we have never faced before – the fact that American farmers & ranchers and consumers are divided by a large gap of knowledge and understanding.

Whew! Now is the time when we can take a deep breath! While these statistics may seem daunting, there is great hope! We also live in a world where many people are more interested than ever about their food and where it comes from. We see foods marketed as “farm to table” and “locally grown” becoming more popular. In order to bridge the knowledge gap between food producers and food consumers, it is so important for agriculturalists to share their story!

Picture of the Weathersby Ranch where my Nana grew up. This photo was used in the Arizona Highways magazine in 1957.

I believe that the story of American agriculture (especially, the beef community!) is one of triumph and inspiration. Why wouldn’t we want to share it? I am blessed to come from a family with ranching roots. My Nana grew up on a ranch in Southeastern Arizona in the Aravaipa Canyon. As a little kid, I loved hearing stories about the ranch and the adventures my family would have there. However, as I have gotten older, through these stories and experiences, I have also grown a deep appreciation for the work that goes into raising cattle that will produce nutritious, sustainable protein. I am also grateful for the example of hard work, integrity and perseverance that my Nana and other family members on the ranch set for me.

2T Ranch Show Team at 2019 Maricopa County Fair

While I did not grow up on a ranch like my Nana, I am grateful to have experienced a small degree of what it is like to raise cattle and provide food for families by raising and exhibiting show cattle. I have raised market steers since I was 11 years old and have shown them at countless jackpot shows and fairs across Arizona. It is hard for me to list all of the lessons that I learned from raising livestock and showing cattle, but one of the most important things I learned was how important it is to be a good representative of the agricultural community. When we first started showing, my parents taught my brothers and me about the importance of being advocates for agriculture as we interacted with community members and visitors at the fairs we attended. Though it was routine for us to care for our cattle and get them ready to show, this was very foreign to many people who attended the fairs.

My Nana’s Younger Brother, Jake, on the ranch.

Throughout my time exhibiting cattle, I was able to have many conversations with people who were unfamiliar with agriculture and knew very little about where their food came from. I loved getting to talk to them and help give a little more understanding about what farmers and ranchers do to provide us with a safe, healthy and abundant food supply.

Kailee & Steer, “Switch”, and the Maricopa County Fair.

These experiences taught me that we each play an important role in advocating for agriculture – even if it feels like our part is small. I hope that the conversations I had left an impact on the people I spoke with. We each just have to be willing to share our story with those around us. As we share our experiences with kindness, people are more likely to listen and respect what we are sharing and, in turn, we are better able to understand their perspectives and experiences.

“Nana” (Mary Smith) Showing Polled Herefords from the ranch.

Though there are challenges facing the agriculture community today, there are also great successes and innovations like we have never seen before. The future is so bright! We each just have to do our part and share our story when we are given the opportunity.