Certified Angus Beef ® Brand Update 2021

CLEARING UP THE CONFUSION
A
re cows actually more significant polluters
than cars? If we all ate less meat, would it help
stop climate change? What are farmers and
ranchers doing to help solve these problems?
Questions and conversations around beef production
came to food bloggers as comments on recipes and
direct messages on Instagram. Unsure how to respond,
several asked Certified Angus Beef, which earned them
an invite to see for themselves.
A group of five food influencers and bloggers visited
Debbie Lyons-Blythe, a fourth-generation cattle
rancher at Blythe Family Farms and founding member
of the U.S. Roundtable for Sustainable Beef. She
showed guests how the grasslands she stewards
sequester carbon from the air into the soil and how
she’s converting lands that can’t produce crops to
pasture that raises delicious beef.
“Our role is connecting people,” says Nicole Erceg,
director of communications for the brand. “We had
a great group of people with a platform, who are
very passionate about beef as a food, as a meal, as
a canvas to cook with. If they’re interested in where
their food comes from, we have a responsibility to
help connect them to that source and connect them
to good information.”
They left with examples and stories to tell their
audiences, like how the many generations of Debbie’s
family who’ve tended and cared for the land is an
example of sustainability in itself.
“Experiences like these solidify that our beef comes
from real people and real ranches,” Erceg says.
“These folks have a lot of people online who trust
what they say. For those gals to be able to say, ‘I have
put boots on the ground. I have been there. Let me
introduce you to my friend Debbie,’ that’s powerful.”
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