Beef is more than just a staple on dinner plates—it’s a nutritional powerhouse, a cornerstone of American agriculture, and a product of sustainable practices that benefit both people and the planet.

On the latest episode of KTAR’s Rosie on the House radio show, our guests were Southern Arizona beef producers: Tina and David Thompson. Theirs is a generational ranch family that dates to the late 1800s. But before we dive into their story, let’s look at the overall beef industry and why it’s so important to Arizona.

From Arizona’s sprawling cattle ranches to your local supermarket, here’s an insightful look at why beef matters, how it’s produced, and what makes it a smart choice for consumers.

The Scale and Significance of Beef Production

In Arizona alone, cattle ranches produce enough beef to feed over 8 million people annually, showcasing the state’s critical role in feeding the nation. Raising beef cattle isn’t just a major agricultural commodity in Arizona—it’s one of the largest sectors of American agriculture, sharing the top spot with the dairy industry in our state. The U.S. supplies 25% of the world’s beef with only 10% of its cattle, a testament to the efficiency and innovation of American ranching.

A single 1,150-pound steer yields about 500 pounds of beef, with nearly 99% of the animal utilized, including by-products like leather, pharmaceuticals, and fertilizers.

Unpacking Beef’s Nutritional Power

Beef stands out as a complete, high-quality protein, providing all nine essential amino acids needed to build, maintain, and repair body tissues. A 3-ounce serving of lean beef delivers more than half the daily protein most people need, all for just 150 calories. Compare that to other protein sources: you’d need 236 calories of raw soy tofu, 374 calories of black beans, or a whopping 670 calories of peanut butter to match the protein in that same serving of beef.

But protein is just the start. Beef is a nutritional dynamo, offering significant amounts of iron and zinc. It takes 8 ounces of chicken breast to equal the iron in 3 ounces of beef, and nearly seven times as much chicken to match beef’s zinc content. These nutrients are vital for immune function, energy production, and overall health, making beef an efficient way to meet your body’s needs.

Quality and Variety: What’s on Your Plate?

Not all beef is created equal, and Arizona beef ranks among the best for quality and taste. The U.S. Department of Agriculture (USDA) grades beef as Prime, Choice, or Select, based on fat marbling, which affects flavor and tenderness. Prime beef, with the most marbling, is the most flavorful but higher in fat. Most supermarket beef is graded Choice or Select, offering a balance of taste and leanness. Regardless of grade, the protein, vitamin, and mineral content remains consistent.

Consumers can choose from 29 cuts of beef classified as lean, meeting strict USDA guidelines: less than 10 grams of total fat, 4.5 grams of saturated fat, and 95 milligrams of cholesterol per 3.5-ounce serving. Popular lean cuts include sirloin, top round, and eye of round, giving you plenty of options for healthy, delicious meals. For ground beef, cook to an internal temperature of 160°F to ensure safety without sacrificing flavor.

Beef’s rich, red color comes from myoglobin, a protein that holds oxygen in muscle tissue. This distinguishes it from “white” meats like chicken or fish and aligns it with other red meats like lamb, pork, and veal. With over 50 breeds of beef cattle worldwide—Angus, Hereford, and Brahman among the most common—producers select breeds to optimize quality and adapt to local environments.

Sustainability: Ranching with a Purpose

Modern beef production goes hand in hand with environmental stewardship, particularly in Arizona, where ranchers are committed to preserving the land for future generations. Through rotational grazing, they improve soil health and protect grasslands, ensuring sustainable pasture use. Ranchers also manage streams and wetlands to prevent erosion, reduce runoff, and enhance fish habitats, creating buffers that support biodiversity.

Arizona ranchers protect open spaces, maintain habitats for endangered species, and harness solar power to supply water for cattle and wildlife. They control invasive weeds and reduce plant fuel buildup to prevent wildfires, preserving ecosystems. Cattle manure is composted into natural fertilizers used on golf courses, athletic fields, and organic farms, closing the loop on waste. By feeding cattle locally grown crops, ranchers minimize transportation emissions, further reducing their environmental footprint.

Why Beef Matters to You

For consumers, choosing beef means supporting a system that delivers high-quality nutrition, exceptional taste, and sustainable practices. Whether you’re grilling a lean sirloin steak or savoring a Choice-grade ribeye, you’re getting a product backed by Arizona’s ranching heritage and America’s agricultural leadership. Beef’s efficiency—delivering more nutrients per calorie than many plant-based alternatives—makes it a smart choice for health-conscious eaters. And with ranchers prioritizing conservation, your purchase supports efforts to protect the land, water, and wildlife that make beef production possible.

Next time you’re at the butcher counter or planning a meal, consider the story behind your beef. It’s not just food—it’s a legacy of quality, nutrition, and care for the planet.

 

Back to the Thompsons and the YY Ranch

Tina Riggs Thompson grew up on the ranch that she and her husband now own and manage full-time. They raised their son on the ranch, and now they delight in their two young granddaughters. Thompson represents the 5th generation to carry on the family’s ranching tradition, with her granddaughters marking the 7th. Already, the oldest granddaughter is starting her small herd. Their son lives and works nearby, assisting with ranch and cattle operations as much as he can.

The ranch is nestled at the foothills of the Chiricahua Mountains in the southeast corner of Arizona. Her great-great-grandparents, Brannick and Mary Riggs, along with their many children, homesteaded the land in 1879.

According to family lore, after spending a few years near Fort Bowie, the family was enroute to the California Gold Rush. However, when they reached this picturesque region, the women in the family insisted on staying. Grateful for their decision, Thompson cherishes the legacy they began. Initially arriving with milk cows, the Riggs family soon transitioned to raising beef cattle, supplying beef to nearby Fort Bowie. During the era of Geronimo and Apache raids, they maintained peaceful relations with the Apaches, earning a reputation as a safe haven amid regional unrest.

Our Rosie on the House interview features more of the Riggs/Thompson ranching story and highlights the hard work it takes to maintain a ranching operation.