Check out Kansaslivingmagazine.com for great beef recipes and preparation tips
My husband and I raise Angus cattle on our fourth-generation family farm in Central Kansas. We believe in the humane treatment of all of our animals and therefore use antibiotics in our animals on an as-needed basis to cure an illness and help the animal return to full health.
Antibiotics are not our first line of defense against sickness in our animals but they do allow us a resource to help the animal overcome illness, fatigue and stress.
Without the ability to use antibiotics, we would be forced to watch innocent animals die from basic, treatable conditions.
We keep records of all uses of antibiotics to ensure the withdraw period has passed before the animal enters the food system. However, most of our animals remain on our farm long after the antibiotics are administered.
What most consumers don’t realize is that all beef sold in grocery stores and used in restaurants is antibiotic free and tested, by the USDA, for antibiotic residue before leaving the processing plant.
The standards are strict and farmers and ranchers do everything they can to ensure the beef enjoyed by consumers is healthy and safe.
Everything we do is to protect and support the health and welfare of our animals. We don’t want to have to doctor sick animals so we do everything we can to ensure their health and well being. But when we do find one of our animals is not feeling well, it is our duty to return them to health. That’s part of being good stewards of our animals and your food.
New To The Farm 
Katie, this, and your article in new “Summer Living”, are both very informative. They are to the point and not full of scientific lingo. I hope that you would consider getting them published in areas where consumers need the information. So many time we in ag “preach to the choir” and don’t spread the word where it most needs to be heard.
Thanks, and keep up the good work.