What’s the science between cow burps and methane?

Farmers and ranchers often find themselves defending the industry, especially when it comes to cattle’s impact on environmental sustainability. Air quality specialists are taking a closer look at the farm and say one area separates cow emissions from the rest.

“Methane from livestock is not just produced, it’s also destroyed at almost the same rate,” said renowned livestock researcher Frank Mitloehner. “And this is something that is not currently being appreciated in public policy or in the public discussion of livestock’s impact on the environment.”

Mitloehner also explained why he believes the impact of methane on the climate is overstated.

“Methane has a lifespan of 10 years, and CO2 has a lifespan of 1,000 years,” Mitloehner said. “So, methane that’s in the atmosphere is not just produced, it’s also destroyed. And that’s why the lifespan of methane is only 10 years.”

As far as the cattle producers go, he says they are always doing their part to lessen the impact on the environment.

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The key to success when cooking ribs is the low temperature and several hours of cooking time. However, this beef primal cut also contains popular tender, juicy cuts of meat like Ribeye Roast and Ribeye Steaks.
The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
The brisket comes from the cattle’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.

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