Did you read that title with Sam Elliott’s deep baritone in your head? If the answer is yes, then we’re likely from the same generation of beef connoisseurs. I’m not throwing shade at Matthew McConaughey, who followed in Sam’s boots, voicing the same tagline. I’m a big fan of his Texas drawl and movies, but the deep timbre of Elliott’s voice will always have my steak-loving heart.

You might ask, why the walk down beef memory lane? Because May is National Beef Month. This is a great time to highlight the diversity of Missouri Farm Bureau members and the benefits of a properly seared, protein-packed ribeye steak filled with nutrients like iron, zinc, and B-vitamins.

Memorial Day weekend marks the unofficial start of summer grilling season, but honestly, Missourians are known to fire up the grill anytime. That could be due to our mild weather, our love for outdoor cooking, or simply our easy access to beef.

The most recent Census of Agriculture from the U.S. Department of Agriculture (USDA) pegs Missouri’s beef cow herd at more than 1.8 million head in 2022. That places the Show Me state third in the nation for beef cow herd size, trailing behind Texas and Oklahoma. Missouri is second in the nation for the number of farms, with the average size at 308 acres. The diversity of our terrain means you’ll spot cattle just about anywhere — from the Bootheel to the Ozarks and the fertile ground north of I-70. That diversity is echoed in the range of commodities you’ll find on many farms. If you’re not familiar with the agriculture industry, think of it like diversifying a stock portfolio: when one market (like grain) dips, another (like livestock) might prosper. Even ranches known for premium beef genetics often raise crops too. It’s also worth noting: not all farmland is created equal. What works on one field—or in one region—might not be the best choice in another. By managing land through both crop and livestock production, farmers and ranchers are able to apply sustainable practices tailored to their soil and terrain.

Now back to that properly seared ribeye steak. We all know someone who takes extreme pride in their grilling technique. I’m not one of those people. My personal grilling strategy, “here’s the beef, and there’s the grill.” Invite those folks to dinner and get out of their way. I have faith their expertise will far outweigh my impatience, and I’m more than happy to supply some delicious Missouri-raised beef for the effort. After all, when the grill’s going, it’s a great time to enjoy the company of those around you!

If you’re not sure where to find locally raised and harvested beef, check out MOFB’s Meat Producer Directory. We have more than 700 farms and local butchers across the state. Chances are, there’s one near you.