Beef cattle production is Michigan's fourth largest agricultural enterprise. Cattle are raised in every county in Michigan, with Huron County (in Michigan's Thumb) having the largest percentage of the animals.

There were about 73,000 beef cows, 190,000 cattle on feed raised throughout the state on 15,500 cow operations in 2002.

An average 1,000-pound steer (a young, castrated male raised for beef production) yields 615 pounds of meat, which the packer sells to the retailer. The retailer then trims off an average of 165 pounds of fat, bones and waste. (Heifer is the term used for a young female cow, especially one that has not yet given birth to a calf.)

Beef is a nutrient-dense food containing a high percentage of heme iron, which is more easily absorbed by the body and five to ten times more available than non-heme iron from plant sources. In addition, beef is a major source of zinc and five of the B-complex vitamins, including thiamine, riboflavin, niacin, and vitamins B-6 and B-12.

For more information about Michigan beef, contact:

Michigan Beef Industry Commission
Michigan Cattlemen's Association