Beef Industry At a Glance
BEEF PRODUCTION IN THE UNITED STATES

The U.S. beef industry is made up of more than one million businesses, farms and ranches conducting business in
all 50 states.¹

There are approximately 800,000 ranchers and cattlemen in the United States.¹

In January 2006, there were 97.1 million cattle in the United States.¹

The average herd size is 43 head.²

32.8 million cattle were harvested in 2005.¹

In 2005, U.S. cash receipts from cattle and calves was estimated at $49.6 billion, and the forecast for 2006 is $49.1
billion.¹

Cattle are produced in all 50 states and their economic impact contributes to nearly every county in the nation and
they are a significant economic driver in rural communities.¹

Total beef production during 2005 was 24.7 billion pounds.¹
CONSUMER DEMAND, SPENDING, AND CONSUMPTION FOR BEEF

Demand for beef has increased 20 percent since 1998.³

Consumer spending in 2005 was $71.2 billion and has grown $20 billion since 1999.¹

Per capita spending for beef for retail and foodservice increased to $241 in 2005, which is up about $42 from 2001.¹

Beef is the number one protein in America according to USDA consumption data. Yearly per capita beef
consumption in 2005 was 65.9 pounds.¹

Annual retail beef prices averaged $3.65 per pound in 2005.¹
BEEF EXPORTS AND IMPORTS

While the United States has less than 10 percent of the world's cattle inventory, it produces nearly 25 percent of the
world's beef supply.¹

The United States is the largest beef importer in the world, importing over 1.6 million metric tons in 2005. The
U.S. is historically among the top three largest beef exporters, along with Brazil and Australia.¹

Beef and beef variety meat exports were worth over $3.6 billion during 2003 and only $1.37 billion in 2005.¹

Trade disruption since December 2003 has cost U.S. beef cattle producers more than $175 per head and has
exceeded $4.5 billion in cumulative income losses.4

Of the 119 countries to which the United States exported beef and beef products prior to the discovery of BSE in
2003, 73 are currently open. Since the start of the year, the U.S. had six major markets reopen - South Korea,
Taiwan, Singapore, Costa Rica, Thailand, and Malaysia. Both Colombia and Peru are currently in FTA negotiations
with the U.S. and have announced they will open their markets in the next few months.2
TODAY’S CONSUMER

Steak is the single most popular beef dish in-home, eaten more than once a month by the average person.
Hamburgers are the second most popular in-home beef item.5

Nearly nine out of ten U.S. consumers (88% of individuals) will eat beef at home in the next two weeks—that’s 262
million people.5

Ground beef accounts for 60% of all fresh beef served in-home. Steaks and roasts account for most of the
remaining fresh beef servings.5

There were 11.8 billion beef servings vs. 10.1 billion chicken servings in commercial restaurants in 2005.6

Burgers account for almost half of all restaurant sandwiches consumed throughout the country. 6
NUTRITION

A three-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 nine essential nutrients.7, 8

Beef is the number one food source for protein, vitamin B12, and Zinc. It is the number three food source of iron
behind fortified cereal and grains.9

There are at least 29 cuts of beef that are leaner than a skinless chicken thigh and meet the USDA Labeling
Guidelines for lean.10

To get the same amount of zinc found in a 3-ounce serving of beef, you need to eat 15 (3-ounce) servings of
salmon. To get the same amount of vitamin B12 found in a 3-ounce serving of beef, you would need to eat 7 (3ounce) skinless chicken breasts.11
Resources:
¹ Cattle-Fax, January 2006
² USDA, January 2006
³ Cattlemen’s Beef Board, 2006
4
National Cattlemen’s Beef Association, March 2005
5
The NPD Group, National Eating Trends (NET) Research, 2005
6
NPD Foodworld CREST Research, December 2005
7
U.S. Department of Agriculture, Agricultural Research Service, 2004. USDA Nutrient Database for Standard Reference, Release 17. • 3 oz. beef, composite of
trimmed retail cuts, separable lean only, trimmed to 0" fat, all grades, cooked. (NDB No: 13012)
8
Code of Federal Regulations and Drugs, Title 21, Part 101.9, Nutrition labeling of food
9
American Dietetic Association
10
U.S. Department of Agriculture, Agricultural Research Service, 2005
11
U.S. Department of Agriculture, Agricultural Research Service, 2004
Funded by the
Beef Checkoff Program through
the Cattlemen’s Beef Board
Managed by the
National Cattlemen’s Beef Association