Behind the Beef: Get to Know California's Cattle Ranchers
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Beef is one of those grocery items you might feel in-the-dark about when it comes to how exactly it gets from pasture to plate. After all, most of us come in at the end of the production cycle ― buying it at the store and grilling it up at home, or eating it at our favorite restaurant. Other than the occasional glimpse of a herd of cattle from the highway, we’re unfamiliar with much of the process. So how does a steak make its way to your dinner table and who are some of California’s ranchers behind the beef?
Before we jump into the entirety of the beef life cycle process, let’s talk about the place where it all begins ― the ranch. Virtually all of California’s 11,000 or so ranches are family-owned operations. We’re talking about individuals who are dedicated to the work they do and the communities they’re a part of. People like Karen Stone, Celeste Settrini and Mike Williams.
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“Cattle ranching is a passion. … You don’t work 24/7 as hard as we work for the little monetary value that you get out of it,” Stone says. “It really is a passion.”
The Stone family operates Yolo Land & Cattle Co. As Stone’s children grew up, she arranged for their classmates to be brought to the family ranch on field trips. The profound impact it had on those students prompted her to invite other classes from other schools to also enjoy the experience.
“We do water quality testing with the kids, … we do soil testing, … we run the cattle through the chute to teach them about working cattle and what we do here. And then they usually will come and do some sort of planting project for us,” Stone says.
For families like the Stones, ranching is as much about caring for the animals as it is about being stewards of the land.
Casey, Karen and Scott Stone, Yolo Land and Cattle Co. Courtesy of NCBA/Baxter Communications
“We’re responsible for this incredible landscape that people look at every day,” Stone says. “When they’re driving up [Highway] 505 and they look off to the west, or the people in town that look at the beautiful sunset, … they’re looking at this ranch. So it’s our responsibility to take care of this as well as all the animals that live here.”
Celeste Settrini is another rancher who loves educating others about the industry. As she and her brother run Settrini Ranch in the Salinas Valley, she always has her phone handy to snap a picture. She’s found social media to be a great tool for connecting with people both inside and outside the industry. Her Instagram is filled with photos that offer a glimpse into her life as a rancher. She’s a frequent traveler too, always eager to give talks to organizations, fellow ranchers and consumers about her work.
“I have always believed that we have a voice and that we need to use that voice for the betterment of whatever we’re doing. For me, I am extremely passionate about ranching and the beef industry,” says Settrini.
A passion for the work is certainly something California ranchers have in common. Mike Williams of the Diamond W Cattle Company loves nothing more than his animals and the great outdoors.
“I love the horses and working on my horsemanship. I love the cattle and working on my stockmanship. I love being out in this country, you know, all day long and maybe not even see another person.”
He’s also somebody who might surprise you. While Williams spends a great deal of his time ranching, he’s also got a knack for cowboy poetry. Listen to him recite his poem “Worry” in the video below.
Now that you’re an expert, why not educate your friends and family over a “punny” new beef recipe like “Cowlamari,” “Korean Fried Beef,” or “Peking Chuck”? Hit this link for professional chef tutorials on how to make these beef substitute dishes.
To learn more about California’s ranchers and the beef life cycle, visit calbeef.org, calcattlecouncil.org and beefitswhatsfordinner.com.
A cowboy poet, a social media enthusiast and an impromptu educator; these are the kinds of committed, thoughtful and diverse people you’ll find raising California’s roughly 600,000 beef cattle across the state. So, if they’re the first step in the beef life cycle, what comes next? How does a cow on their ranch make its way to your plate? Use your cursor to explore all the steps in the process in the interactive graphic below:
PRESENTED BY:
Click here for our California Local Beef Directory
Looking for locally-sourced beef?
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Kevin Kester, Bear Valley Ranch, Courtesy of BeefItsWhatsForDinner.com
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“I have always believed that we have a voice and that we need to use that voice for the betterment of whatever we’re doing. For me, I am extremely passionate about ranching and the beef industry,” says Settrini.
A passion for the work is certainly something California ranchers have in common. Mike Williams of the Diamond W Cattle Company loves nothing more than his animals and the great outdoors.
“I love the horses and working on my horsemanship. I love the cattle and working on my stockmanship. I love being out in this country, you know, all day long and maybe not even see another person.”
He’s also somebody who might surprise you. While Williams spends a great deal of his time ranching, he’s also got a knack for cowboy poetry. Listen to him recite his poem “Worry” in the video below.