How a Farm Tour Changed Future Dietitians' Perspectives on Beef Production
Tiffany Selchow | May 15, 2025
When nutrition undergraduate students arrived at Heiden Land and Cattle on the brisk morning of April 9, 2025, many had never set foot on a working cattle operation. Most participants had limited or no direct experience with agriculture, with only a handful reporting family connections to farming or ranching. Their perceptions about beef production—influenced by media, classroom education, and popular discourse—were about to undergo a significant transformation. The day began at 7:00 am with a comprehensive presentation on the beef cattle lifecycle delivered by Lauren Maehling and Tiffany Selchow from the Arizona Beef Council. The presentation methodically walked students through each stage of beef production: calving, weaning, auction markets, stocker operations, feedyards, harvesting and fabrication, and finally, distribution through retail, food service, and export channels.
"Many students come in with only a fragmented understanding of how beef gets from farm to plate," explained Selchow. "Our goal was to provide the complete picture before they experienced it firsthand."
Pre-tour surveys revealed that most participants consumed beef 2-3 times per week but had mixed perceptions about production practices. Their initial ratings of cow-calf operations and feedyards on sustainability, animal welfare, and resource management generally fell in the B to C range, indicating significant room for improvement in industry perception.
Following the presentation, Paul Heiden, owner and manager of Heiden Land and Cattle, led students through his operation. For many participants, this was their first opportunity to witness cattle feeding practices, and the day-to-day management decisions that go into raising cattle for beef.
"I didn't expect the cattle to be so well cared for," remarked one student in the post-tour survey. "The animals seemed content and had plenty of space, which contradicts some of what I've seen in movies about livestock production."
After touring the ranch and enjoying lunch, students received a presentation on beef sustainability from Dr. Mandy Carr Johnson with the National Cattlemen's Beef Association. This session addressed one of the most common concerns expressed in pre-tour surveys: the environmental impact of beef production.
Dr. Carr Johnson presented research on how the beef industry has improved its environmental footprint over decades and discussed ongoing initiatives to further reduce greenhouse gas emissions, conserve water, and promote biodiversity. For many participants, this information directly challenged preconceptions.
"The beef industry is doing a lot to combat the effects of climate change and it's better for the environment than people have made it seem," reflected one student afterward.
Another added: "People care about how cattle are raised, and I didn't realize how much scientific research goes into making the process more sustainable."
The impact of the tour is evident in the post-tour survey results. Overall perception of beef improved substantially, with most participants rating beef a 4 or 5 on the scale (up from mostly 3-4 ratings before the tour). Moreover, several participants indicated they would recommend beef "more often than other proteins" after the tour—a significant shift from pre-tour responses.
Agreement levels regarding cattle welfare, environmental practices, and sustainability increased dramatically across nearly all survey questions. While pre-tour responses showed considerable uncertainty (many "Neither Agree nor Disagree" responses), post-tour results skewed heavily toward "Completely Agree" on statements about proper animal treatment, responsible environmental stewardship, and commitment to quality food production.
As these students continue their education toward becoming registered dietitians, the perspectives gained during the tour will inform their professional practice. The Arizona Beef Council's investment in education extends beyond the one-day experience, potentially influencing how these future nutrition professionals will counsel patients for decades to come.
"What we're really doing is building agricultural literacy," noted Maehling. "When dietitians understand the complete story of beef production—not just nutrition facts but how that food is actually produced—they can provide more informed guidance to their future clients."
After touring the ranch and enjoying lunch, students received a presentation on beef sustainability from Dr. Mandy Carr Johnson with the National Cattlemen's Beef Association. This session addressed one of the most common concerns expressed in pre-tour surveys: the environmental impact of beef production.
Dr. Carr Johnson presented research on how the beef industry has improved its environmental footprint over decades and discussed ongoing initiatives to further reduce greenhouse gas emissions, conserve water, and promote biodiversity. For many participants, this information directly challenged preconceptions.
"The beef industry is doing a lot to combat the effects of climate change and it's better for the environment than people have made it seem," reflected one student afterward.
Another added: "People care about how cattle are raised, and I didn't realize how much scientific research goes into making the process more sustainable."
The impact of the tour is evident in the post-tour survey results. Overall perception of beef improved substantially, with most participants rating beef a 4 or 5 on the scale (up from mostly 3-4 ratings before the tour). Moreover, several participants indicated they would recommend beef "more often than other proteins" after the tour—a significant shift from pre-tour responses.
Agreement levels regarding cattle welfare, environmental practices, and sustainability increased dramatically across nearly all survey questions. While pre-tour responses showed considerable uncertainty (many "Neither Agree nor Disagree" responses), post-tour results skewed heavily toward "Completely Agree" on statements about proper animal treatment, responsible environmental stewardship, and commitment to quality food production.
As these students continue their education toward becoming registered dietitians, the perspectives gained during the tour will inform their professional practice. The Arizona Beef Council's investment in education extends beyond the one-day experience, potentially influencing how these future nutrition professionals will counsel patients for decades to come.
"What we're really doing is building agricultural literacy," noted Maehling. "When dietitians understand the complete story of beef production—not just nutrition facts but how that food is actually produced—they can provide more informed guidance to their future clients."
###
About the Arizona Beef Council
The Arizona Beef Council is a non-profit organization served by a nine-member board of directors representing cattle growers, cattle feeders, and dairy farmers, and are appointed by the Governor of Arizona. These volunteers oversee the Beef Checkoff and Checkoff-funded programs.
About the Iowa Beef Industry Council
The Iowa Beef Industry Council is funded by the $1-per-head national Beef Checkoff Program and the $0.50-per-head Iowa State Beef Checkoff. Checkoff dollars are invested in beef promotion, consumer information, research, industry information and foreign market development, all with the purpose of strengthening beef demand. For more information, visit iabeef.org.
About the Beef Checkoff Program
The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States may retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA Approval. For more information, visit BeefBoard.org.