Beef production provides a valuable contribution to human health while also impacting the natural environment. Credit: Brandee Gillham courtesy of the Colorado Department of Agriculture, CC BY

Cowboys guided a herd of longhorn cattle through downtown Denver to celebrate the opening of the annual National Western Stock Show on Jan. 8, 2026. As ranchers bring their best cattle to compete for blue ribbons over the course of this month, it’s a good time to consider whether beef production can be part of a circular economy.

Circularity is an economic model where raw materials are responsibly sourced, waste products are put to best use and the system maximizes ecosystem functioning and human well-being.

As with most human activities, beef production provides a valuable contribution to human health while also impacting the natural environment, sometimes in negative ways.

We are innovators and researchers who live in Colorado and study the beef supply chain. Our work broadly focuses on investigating ways to make beef production more circular and sustainable.

Kim Stackhouse-Lawson and Sara Place are experts in cow burps and technologies to mitigate the methane associated with them. Jennifer Martin is an expert in meat processing and supply chains for byproducts like organ meats. Jordan Kraft Lambert is an expert in commercializing technologies that help farmers and ranchers steward the environment while feeding the world.

Beef is a source of complete protein. It has the full complement of amino acids humans need to build muscle and is a rich source of vitamin B12, which is necessary to ensure nervous system function and red blood cell formation. Beef produced in the U.S. each year meets the total protein needs of 40 million people and provides enough B12 to meet the needs of 137 million people, according to research.

In 2019, U.S. beef cattle production comprised about 3.7% of the country’s greenhouse gas emissions. Beef cattle production is also responsible for approximately 5% of U.S. water withdrawn from surface or groundwater, and 0.7% of the nation’s fossil fuel energy use.

New tech to reduce environmental impact

Cows are able to digest tough, fibrous plant material that humans, pigs and chickens can’t. This makes them an important part of a circular economy because they can digest what would otherwise be considered waste from other industries, like the grain left over from making beer and almond hulls from almond milk. By using these ingredients to feed cattle instead of letting it rot in landfills, U.S. feedlots decreased the amount of human-edible feeds required to produce more beef protein.

When cattle are being fed waste products like almond hulls and spent grain, it’s easy for producers to include feed additives, like herbs and custom-made molecules. These additions may reduce the cows’ methane production by changing how the microbes in their stomachs process carbohydrates.

For the same reason that cows can digest what would otherwise be considered waste, cows are able to eat grass. Grazing is important in dry regions like the mountains and high plains of Colorado. If the grass isn’t removed via grazing, it dries and becomes tinder for wildfire. In addition, many of these mountainous areas are too cold, rocky and steep to grow crops. Grazing can turn land that would otherwise be difficult to farm into food-producing land.

Until now, grazing required physical fences, which are costly to maintain and limit wildlife movement. But new technologies like virtual fencing allow Western Slope ranchers to use their smartphones to set digital boundaries. A collar on the cow beeps and buzzes to tell the cows where to go. Virtual boundaries are easy to change and visible only to the cow; thus, they support more environmentally-friendly grazing practices, protect streams and wildlife habitat and reduce wildfire fuel in dry seasons. While our recent research shows that this technology needs more development, it could be an important tool for beef’s role in a circular economy.

Beyond steak: Organ meats, pet treats and leather

In our experience, many U.S. consumers rarely eat cuts beyond steaks and ground beef — often due to a bad first experience with organ meats, like liver, or unfamiliarity with how to cook lesser-known cuts, like heart.

When customers won’t buy these cuts, Colorado’s beef producers who sell online or at farmers markets have to send them to the landfill. That costs the producer money and wastes the water, land and feed used to make these cuts.

Studies show that these cuts are among the most nutrient-dense parts of the animal, providing high levels of iron, B vitamins, choline and and other micronutrients. Making use of these lesser-known cuts can reduce emissions by using more of the animal and keep edible meat out of landfills, where it would otherwise rot, releasing greenhouse gases.

This does not mean anyone has to suffer through a meal of rubbery liver to save the planet. Many cultures globally value organ dishes, and U.S. tastes are expanding to include foods like lengua tacos made from beef tongue. Meanwhile, cooking tools such as sous vide can improve tenderness and juiciness by holding meat at precise temperatures for longer times.

Pets also benefit from eating organ meats, so these cuts are a key ingredient in pet foods and treats.

Consumer fashion choices matter too. About 270 million bovine hides are produced globally each year, and about 70% are turned into leather. Due to insufficient demand, remaining hides are burned or sent to the landfill, both of which release greenhouse gases.

Rather than letting these hides rot, they can be turned into leather, a durable, breathable and biodegradable high-performance material. When consumers choose to buy genuine leather boots, belts and car seats, they’re engaging in the circular economy.

For these reasons, Colorado State University is hosting Future Cowboy on Jan. 25, 2026, at the National Western Stock Show. It’s an event that lets Colorado foodies, fashionistas and cattle producers come together to explore circularity firsthand. The event will feature a leather fashion show, a ranch technology showcase and an opportunity try chef-prepared bison tongue and beef heart.

This article is republished from The Conversation under a Creative Commons license. Read the original article.

Citation: Colorado ranchers and consumers can team up to make beef supply chains more sustainable (2026, January 19) retrieved 19 January 2026 from https://phys.org/news/2026-01-colorado-ranchers-consumers-team-beef.html

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