Membership in the Utah CattleWomen’s Association (UCWA) shall be open for women who are interested in the welfare of the cattle industry. You do not have to own cows or live on a ranch to become a member.
Women whose husband are already members of the Utah Cattlemen's Assocatiation automatically become members of UCWA.
Women whose husband are already members of the Utah Cattlemen's Assocatiation automatically become members of UCWA.
Pay registration dues here:**Note if registration is paid on a credit card there will be an added fee of 3%. (This excludes debit cards or direct bank account transactions)
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For Utah Cattlemen Registration:If you would like to join the Utah Cattlemen’s Association please visit their website at https://www.utahcattlemen.org/membership This will give you a breakdown of their dues as well as the National Cattlemen’s Beef Association dues.
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Need some more information or resources?
Here's a few links: |
Did You Know? |
From "Common Potential Concerns About Today’s Beef Production."1
Most beef raised in the United States comes from grain-finished cattle, which spend most of their lives on pasture eating grass before going to a feedlot for four to six months . . . In the United States, cattle have been fed grain for at least 200 years. Cattle are fed grains like corn because they are nutritious, energy-rich, and can be stored for use throughout the year.
. . . while cattle eat a grain-based diet for approximately four to six months, the majority of their lives is spent foraging on plants and grasses in pastures.
The beef industry continues to invest millions of dollars in developing new technologies with the goal of eliminating foodborne illness.
. . . U.S. beef farmers and ranchers are committed to producing more food using less natural resources, and provide 25 percent of the world’s beef supply with only 10 percent of the world’s cattle.
A 3-ounce serving of lean beef contributes less than 10 percent of calories to a 2,000-calorie diet, yet it supplies more than 10 percent of the Daily Value for ten essential nutrients.
Eating a protein-rich meal or snack like beef also makes you feel full longer, and satisfies cravings faster.
. . . More than 97 percent of U.S. beef cattle farms and ranches are family farms.
From "Antibiotic Use in Cattle Production."2
Withdrawal times are established as part of the approval process to specify the number of days that must pass between the last antibiotic treatment and before the animal can enter the food supply. This ensures that an antibiotic has sufficiently cleared an animal’s system.
Multiple studies have reviewed whether antibiotic use in cattle production causes an increased risk to consumers by developing antibiotic-resistant foodborne or other pathogens, and none have found a connection (Journal of Food Protection, July 2004; Journal of Antimicrobial Chemotherapy, 2003).
The United States government mandates that no beef with antibiotic residues that exceed FDA standards be allowed in the food supply; therefore, all beef sold in the United States is safe from antibiotics.
From "Beef Choices."3
Today’s lean beef is one of the most flavorful and efficient ways to meet the daily value for 10 essential nutrients like iron, zinc and B vitamins. There are 29 different steak, roast and ground beef choices that meet U.S. government guidelines for lean.
Feeding cattle a grain-based ration for a small period of time helps improve meat quality and provide a more tender and juicy product for consumers.
From "Beef Market At A Glance."4
Beef cattle production represents the largest single segment of American agriculture. In 2007, more farms were classified as beef cattle operations (31 percent) than any other type of farm.
In 2007, more than 97 percent of beef cattle farms and ranches in the United States were family farms.
In 2008, the production of meat animals was responsible for more than $66 billion in added value to the U.S. economy, as measured by contribution to the national output.
Total U.S. beef exports were valued at nearly $3.62 billion in 2008.
Consumer spending on beef was $76 billion in 2008 and has grown $26.9 billion since 1999.
More than eight out of 10 individuals consume fresh beef regularly (an average of 1.7 times per week) in-home.
Ground beef is the most popular beef item for consumers preparing meals in their home. In 2008, ground beef was present at 60 percent of all in-home beef servings. Steak is the second most popular in-home beef item.
From "Cattle Industry: Who We Are."5
Cattle operations have long been considered family traditions, handed down from generation to generation. In a survey conducted by the Iowa Beef Center, 60 percent of Iowa beef producers are expected to pass their operation on to their children.
Beef production affects the U.S. economy. According to USDA, producers of meat animals in 2008 were responsible for more than $66 billion in added value to the U.S. economy, as measured by their contribution to the national output.
From "The Efficiency of American Agriculture."6
Through science-based improvements in breeding and animal nutrition, beef production per cow has increased from about 400 pounds in the mid-1960s to 637 pounds in 2008, according to Cattle-Fax industry statistics.
According to NASS, the calf crop has decreased from 1964 (43 million head) to 2008 (36.1 million head), yet the amount of beef produced has increased from 18 billion pounds in 1964 to 26.7 billion pounds in 2008.
Today’s American farmer feeds about 144 people worldwide. In 1960 that number was 25.8, according to the Agriculture Council of America (ACA).
From "Growth Promotant Use in Cattle Production."7
America’s cattle producers use growth promotants to safely produce more of the lean beef that consumers demand while using fewer resources, like land and feed. Sometimes referred to as cattle growth hormones or steroids, these production technologies have been used for nearly 60 years to help cattle efficiently convert their feed into more lean muscle.
More than 500 different studies have been conducted on growth promoting products and submitted as part of this stringent approval process. If approved, these products are then re-evaluated by FDA annually and only remain in the marketplace if they are continually proven safe.
Under the Federal Meat Inspection Act, the Food Safety and Inspection Service (FSIS) tests for residues of growth promoting products at harvest that exceed FDA-established safe levels. FSIS has conducted testing since 1967 and in 2005, the most current year data, reported zero residue violations for growth promotants in cattle (http://www.fsis.usda.gov/science/2005_Red_Book/index.asp).
Most growth promotants are used to supplement existing hormones or compensate for missing hormones in an animal’s body. For example, steers (castrated bulls) implanted with a growth promotant gain weight at about the same rate as a bull. The hormones in growth promotants are metabolized or used by the animal’s body before it goes to harvest.
Improvements in cattle production technologies including the use of growth promotants, have helped provide a growing population with the lean beef they demand while using fewer resources.
From "Modern Beef Production."8
. . . about 85 percent of U.S. grazing lands are unsuitable for producing crops, and grazing animals on this land more than doubles the area that can be used to produce food.
Notes
1. The Beef Checkoff, "Common Potential Concerns About Today’s Beef Production," Utah Beef Council, http://www.utahbeef.org/thebeefstory.aspx.
Click here for the full .PDF file.
2. Cattlemen’s Beef Board and National Cattlemen’s Beef Association, "Antibiotic Use in Cattle Production," Utah Beef Council, http://www.utahbeef.org/thebeefstory.aspx. Click here for the full .PDF file.
3. Cattlemen’s Beef Board and National Cattlemen’s Beef Association, "Beef Choices," Utah Beef Council, http://www.utahbeef.org/thebeefstory.aspx.
Click here for the full .PDF file.
4. Cattlemen’s Beef Board and National Cattlemen’s Beef Association, "Beef Market At A Glance," Utah Beef Council, http://www.utahbeef.org/thebeefstory.aspx. Click here for the full .PDF file.
5. Cattlemen’s Beef Board and National Cattlemen’s Beef Association, "Cattle Industry: Who We Are," Utah Beef Council, http://www.utahbeef.org/thebeefstory.aspx. Click here for the full .PDF file.
6. Cattlemen’s Beef Board and National Cattlemen’s Beef Association, "The Efficiency of American Agriculture," Utah Beef Council, http://www.utahbeef.org/thebeefstory.aspx. Click here for the full .PDF file.
7. Cattlemen’s Beef Board and National Cattlemen’s Beef Association, "Growth Promotant Use in Cattle Production," Utah Beef Council, http://www.utahbeef.org/thebeefstory.aspx. Click here for the full .PDF file.
8. Cattlemen’s Beef Board and National Cattlemen’s Beef Association, "Modern Beef Production," Utah Beef Council, http://www.utahbeef.org/thebeefstory.aspx. Click here for the full .PDF file.
Most beef raised in the United States comes from grain-finished cattle, which spend most of their lives on pasture eating grass before going to a feedlot for four to six months . . . In the United States, cattle have been fed grain for at least 200 years. Cattle are fed grains like corn because they are nutritious, energy-rich, and can be stored for use throughout the year.
. . . while cattle eat a grain-based diet for approximately four to six months, the majority of their lives is spent foraging on plants and grasses in pastures.
The beef industry continues to invest millions of dollars in developing new technologies with the goal of eliminating foodborne illness.
. . . U.S. beef farmers and ranchers are committed to producing more food using less natural resources, and provide 25 percent of the world’s beef supply with only 10 percent of the world’s cattle.
A 3-ounce serving of lean beef contributes less than 10 percent of calories to a 2,000-calorie diet, yet it supplies more than 10 percent of the Daily Value for ten essential nutrients.
Eating a protein-rich meal or snack like beef also makes you feel full longer, and satisfies cravings faster.
. . . More than 97 percent of U.S. beef cattle farms and ranches are family farms.
From "Antibiotic Use in Cattle Production."2
Withdrawal times are established as part of the approval process to specify the number of days that must pass between the last antibiotic treatment and before the animal can enter the food supply. This ensures that an antibiotic has sufficiently cleared an animal’s system.
Multiple studies have reviewed whether antibiotic use in cattle production causes an increased risk to consumers by developing antibiotic-resistant foodborne or other pathogens, and none have found a connection (Journal of Food Protection, July 2004; Journal of Antimicrobial Chemotherapy, 2003).
The United States government mandates that no beef with antibiotic residues that exceed FDA standards be allowed in the food supply; therefore, all beef sold in the United States is safe from antibiotics.
From "Beef Choices."3
Today’s lean beef is one of the most flavorful and efficient ways to meet the daily value for 10 essential nutrients like iron, zinc and B vitamins. There are 29 different steak, roast and ground beef choices that meet U.S. government guidelines for lean.
Feeding cattle a grain-based ration for a small period of time helps improve meat quality and provide a more tender and juicy product for consumers.
From "Beef Market At A Glance."4
Beef cattle production represents the largest single segment of American agriculture. In 2007, more farms were classified as beef cattle operations (31 percent) than any other type of farm.
In 2007, more than 97 percent of beef cattle farms and ranches in the United States were family farms.
In 2008, the production of meat animals was responsible for more than $66 billion in added value to the U.S. economy, as measured by contribution to the national output.
Total U.S. beef exports were valued at nearly $3.62 billion in 2008.
Consumer spending on beef was $76 billion in 2008 and has grown $26.9 billion since 1999.
More than eight out of 10 individuals consume fresh beef regularly (an average of 1.7 times per week) in-home.
Ground beef is the most popular beef item for consumers preparing meals in their home. In 2008, ground beef was present at 60 percent of all in-home beef servings. Steak is the second most popular in-home beef item.
From "Cattle Industry: Who We Are."5
Cattle operations have long been considered family traditions, handed down from generation to generation. In a survey conducted by the Iowa Beef Center, 60 percent of Iowa beef producers are expected to pass their operation on to their children.
Beef production affects the U.S. economy. According to USDA, producers of meat animals in 2008 were responsible for more than $66 billion in added value to the U.S. economy, as measured by their contribution to the national output.
From "The Efficiency of American Agriculture."6
Through science-based improvements in breeding and animal nutrition, beef production per cow has increased from about 400 pounds in the mid-1960s to 637 pounds in 2008, according to Cattle-Fax industry statistics.
According to NASS, the calf crop has decreased from 1964 (43 million head) to 2008 (36.1 million head), yet the amount of beef produced has increased from 18 billion pounds in 1964 to 26.7 billion pounds in 2008.
Today’s American farmer feeds about 144 people worldwide. In 1960 that number was 25.8, according to the Agriculture Council of America (ACA).
From "Growth Promotant Use in Cattle Production."7
America’s cattle producers use growth promotants to safely produce more of the lean beef that consumers demand while using fewer resources, like land and feed. Sometimes referred to as cattle growth hormones or steroids, these production technologies have been used for nearly 60 years to help cattle efficiently convert their feed into more lean muscle.
More than 500 different studies have been conducted on growth promoting products and submitted as part of this stringent approval process. If approved, these products are then re-evaluated by FDA annually and only remain in the marketplace if they are continually proven safe.
Under the Federal Meat Inspection Act, the Food Safety and Inspection Service (FSIS) tests for residues of growth promoting products at harvest that exceed FDA-established safe levels. FSIS has conducted testing since 1967 and in 2005, the most current year data, reported zero residue violations for growth promotants in cattle (http://www.fsis.usda.gov/science/2005_Red_Book/index.asp).
Most growth promotants are used to supplement existing hormones or compensate for missing hormones in an animal’s body. For example, steers (castrated bulls) implanted with a growth promotant gain weight at about the same rate as a bull. The hormones in growth promotants are metabolized or used by the animal’s body before it goes to harvest.
Improvements in cattle production technologies including the use of growth promotants, have helped provide a growing population with the lean beef they demand while using fewer resources.
From "Modern Beef Production."8
. . . about 85 percent of U.S. grazing lands are unsuitable for producing crops, and grazing animals on this land more than doubles the area that can be used to produce food.
Notes
1. The Beef Checkoff, "Common Potential Concerns About Today’s Beef Production," Utah Beef Council, http://www.utahbeef.org/thebeefstory.aspx.
Click here for the full .PDF file.
2. Cattlemen’s Beef Board and National Cattlemen’s Beef Association, "Antibiotic Use in Cattle Production," Utah Beef Council, http://www.utahbeef.org/thebeefstory.aspx. Click here for the full .PDF file.
3. Cattlemen’s Beef Board and National Cattlemen’s Beef Association, "Beef Choices," Utah Beef Council, http://www.utahbeef.org/thebeefstory.aspx.
Click here for the full .PDF file.
4. Cattlemen’s Beef Board and National Cattlemen’s Beef Association, "Beef Market At A Glance," Utah Beef Council, http://www.utahbeef.org/thebeefstory.aspx. Click here for the full .PDF file.
5. Cattlemen’s Beef Board and National Cattlemen’s Beef Association, "Cattle Industry: Who We Are," Utah Beef Council, http://www.utahbeef.org/thebeefstory.aspx. Click here for the full .PDF file.
6. Cattlemen’s Beef Board and National Cattlemen’s Beef Association, "The Efficiency of American Agriculture," Utah Beef Council, http://www.utahbeef.org/thebeefstory.aspx. Click here for the full .PDF file.
7. Cattlemen’s Beef Board and National Cattlemen’s Beef Association, "Growth Promotant Use in Cattle Production," Utah Beef Council, http://www.utahbeef.org/thebeefstory.aspx. Click here for the full .PDF file.
8. Cattlemen’s Beef Board and National Cattlemen’s Beef Association, "Modern Beef Production," Utah Beef Council, http://www.utahbeef.org/thebeefstory.aspx. Click here for the full .PDF file.
