Beef Basics: (iii)

 

Beef Production : future perspectives

 

The third and final instalment in this short series begins with a premise that some will, undoubtedly, find contentious: that beef has a future. Some individuals, many of whom have adopted a first world bias, seem to propose the total banning of beef production and the returning of land so released to its ‘natural state’. This article begins by acknowledging that the natural state, before the impact of organised farming and an expanding world population, included large areas of grassland populated by large ruminants. It is increasingly being recognised that such grazing species have an important impact on the biodiversity of many ecosystems (1).

In addition, the article assumes that beef plays a role as a valuable nutrient component in many human diets, supplying both quality protein and micronutrients such as Vitamin B12, while recognising that consumption, in some countries at least, is undoubtedly larger than necessary for the maintenance of good health.

In adopting this perspective, the focus of this paper is not solely on human nutrition, but recognises the utilisation of beef’s many by-products and acknowledges the positive impact that free roaming large ruminants can have on the ecology of soil and grasslands. An expanding world population will continue to need high quality protein and it is certain beef will continue to be produced and consumed for the foreseeable future.

So what will future beef production systems look like? What changes are required to enable the continued production of meat from bovine species, with a significantly reduced carbon footprint, especially where methane is concerned?

One recent study, that we highlighted on the VetSalus website, simply proposed the relocation of production to a few efficient locations, thereby sparing land utilised in less efficient systems (2).

 

“By redirecting livestock production to more suitable regions and optimising existing cropland for human food production, this paradigm shift could create a more sustainable and equitable global food system.”

 

This contrast between efficient systems (which many hold to be intensive systems) with a heavy reliance on supplementary feed, such as grain and soya bean; and the more extensive, pasture based systems is central to the beef debate. Which are truly greener? How do we compare the increased carbon footprint (but more Kg beef per head/per acre)of intensively reared beef with an extensive grass based system? As the previous article showed there is a case for both.

Deforestation, particularly in the Amazon basin, has attracted much negative publicity against beef, as cattle are usually the first occupants of this cleared land. However they are rapidly followed by soya cultivation and much of this soya ends up being fed to cattle in distant locations. This wanton destruction of a unique and valuable biosystem is rightfully condemned by most parties, but it is not in itself an argument against beef production. Soya is also used for the production of biodiesel. See “Defending Beef: The Ecological and Nutritional Case for Meat,” by Nicolette Hahn Niman for a more complete analysis of this situation (3).

If intensive beef systems are to be retained there will be a requirement for additional protein to be added to the cereals, which provide the energy component of feedlot diets. Of course, much of the grain that is fed to cattle is not of high enough quality to be used by humans but additional protein will always be necessary. Historically, fishmeal has been used as such a protein source, and the lessons following feeding meat and bone meal as a protein source to cattle have surely been learned in this post-BSE (Mad Cow Disease) environment. It has been suggested that farmed insects could provide a very green source of such protein (4). Will the future feedlot beef include an adjacent insect farm, rather than importing expensively relocated soya bean meal?

The role of methane reducing feed additives in suppressing the methane production by ruminants is receiving considerable worldwide attention. Many compounds, including those based on seaweed, have shown promise on a small scale but none appear to have yet been universally adopted. The supplements have to be fed as a daily component of the diet to be effective; a useful review can be found here (5).

The previous article touched on genetic selection for reduced methane output; it seems likely that, in future, methane production can and will be suppressed by a number of methods.

 

 

Does the future of beef involve cell culture in a laboratory? This substitution of beef with a cell cultured product has again received much media attention and research is underway. Cells are harvested from living animals and then cultured, in laboratory conditions, using complex solutions which supply the correct environment for cell growth. After multiplication, the cells are harvested for human consumption. The search is on for an economically viable method, with a significantly reduced carbon footprint, because the energy inputs are considerable. It is conceivable that in future some beef will be produced this way. A useful review of the potential impact of cell culture on British beef production has recently been published (6). More sensationally, George Monbiot, in his book Re-genesis, has advocated substitution of animal protein with bacterial cultures (7). We reviewed that work and the counter argument, “Saying no to a farm free future” (8) on the VetSalus website. It is clear that both culture systems require a lot more research and development before they can seriously challenge international beef production.

While the focus of the media is naturally centred on beef as a nutrient the byproducts cannot be ignored in any life cycle analysis. A full analysis is beyond the scope of this article but over 7 million tonnes of leather are produced annually (9) with most of this originating in cattle. Historically the industry has had serious environmental issues but modern standards include Zero Discharge of Hazardous Chemicals. If leather production were to cease, the only suitable replacements come from plastics and the burning of more fossil fuels.

Finally, is the future simply pasture fed beef? Can pasture systems be modified into more sustainable systems, using regenerative techniques to support increased biodiversity and enhance soil biochemistry? This change is happening as we speak, involving as it does reduced inputs, particularly of nitrogenous fertilisers and the revision of grasslands to include a wider range of pasture species, including herbal leys.

The future may involve little more than returning to a farming methodology our grandfathers knew well, to produce a valued, niche product for which consumers will pay a premium for, so that beef commands a price that will fully reward farmers?

Given the option of ‘test-tube beef’, ‘seaweed tainted beef’ or the natural grass fed product, I know which I will continue to consume!

 

References:

1. Fraser, M. D., Vallin, H. E. and Roberts, B. P. 2022 Animal board invited review: Grassland-based livestock farming and biodiversity. IBERS, Aberystwyth University, Pwllpeiran Upland Research Centre, Cwmystwyth, Aberystwyth SY23 4AB, United Kingdom. https://doi.org/10.1016/j.animal.2022.100671
2. Groundbreaking Study Proposes Global Livestock Redistribution for Sustainable Agriculture | VetSalus
3. Defending Beef: The Ecological and Nutritional Case for Meat, 2nd Edition by Nicolette Hahn Niman reviewed on the Vetsalus website: Vet Salus Book Review: Defending Beef: The Ecological and Nutritional Case for Meat: Nicolette Niman | VetSalus
4. British firms strive to create a buzz around insect farming | Food & drink industry | The Guardian
5. Methane reducing feed additives – the story so far – NFUonline
6. Culture Clash? What cultured meat could mean for UK farming | Royal Agricultural University (rau.ac.uk)
7. VetSalus Book Review. Regenesis: Feeding the World without Devouring the Planet, by George Monbiot | VetSalus
8. Book review: Saying No to a Farm Free Future by Chris Smaje. | VetSalus
9. LN_FactSheet_Ben_Benefits_of_Leather.pdf (leathernaturally.org)

 

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