MEDINA, N.Y. — Thirty dietetic interns learned how beef is sustainably raised during two separate farm-to-fork tours, at the Maple Acres Farm and SK Herefords Farms in McGraw and Medina, N.Y. Sept 3rd and 17th, respectively. The farm tours were hosted by Betsy Hicks and the Keppler family and presented by New York Beef Council (NYBC).
The attendees included dietetic interns from Syracuse University and D’Youville College. The farmers led the attendees on a tour of the farm and discussed the daily practices of caring for the cattle, the land and water. They discussed rotation grazing, how cattle improve soil health, and Beef Quality Assurance training. They explored beef sustainability and learned that cattle are unique in our food system because they upcycle inedible grass and plants into high-quality protein that families enjoy. Interns were also educated about the nutrition of beef by dietitian consultant Michelle Barber.
The attendees were very engaging and had a strong desire to know about cattle care and the environmental impact of beef production. Survey results of participants showed a very positive shift in their view of the environmental impact of beef farming. Those who are concerned about cattle farming practices dropped from 85% to 14% after the tours.  After the tours, those who would recommend beef consumption 3 to 4 times a week increased from 20% percent to 67% percent. “The experience was VERY insightful to the practices, the production, and the overall operation of where beef actually comes from. Knowing more about the cows themselves and the nutritional benefits I found all to be very insightful,” wrote an attendee.
NYBC’s nutrition program is financially supported by the Kansas and Nebraska Beef Councils. For more information on the event, contact Jean O’Toole at jotoole@nybeef.org.
