Editor,

Cattle ranchers, like me, are dedicated to caring for our animals and the land every day of the year.

Since 1918, five generations of my family have managed the land our cattle graze. We understand that ranching requires adaptation, which has been a pillar of our management strategy from the beginning. We have seen firsthand the important ecosystem services offered by grazing cattle.

Our ranch is part of the Alameda Creek watershed, which has given us the opportunity to implement important management practices that improve water quality. With the use of conservation agreements, we preserve open space in urban areas that protect wildlife habitats for ground-nesting birds, tiger salamanders and many more. Cattle grazing can even reduce fuel for wildfires.

As a California Certified Rangeland Manager through the International Society for Range Management, I am honored to work with other cattle ranchers to continuously improve upon their already-great management practices. We believe in leaving the land better than we found it, not only to benefit ecosystems, but to preserve it for future generations, all while producing nutrient-rich beef.

My family and my fellow cattle ranchers take great pride in knowing that we are providing our neighbors with high-quality protein in the most sustainable way possible.

Consumers should feel good about eating beef, knowing it is produced on ranches just like ours, by people just like us, all across America.

Tim Koopmann

Sunol

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(13) comments

Terence Y

Mr. Koopmann – thank you for your letter and for continuing to produce needed high-quality protein. Our family gathering Thanksgiving and Christmas holiday dinners just wouldn’t be the same without those giant slabs of prime rib (last year we needed two slabs for each holiday). Also BBQs would not be the same without fat, juicy burgers.

Ray Fowler

Hey, Terence...

Sounds like you might be the moo-oood for some carne asada.

Wilfred Fernandez Jr

As my Violet would say, "GRANDPA ATE IT ALL!".

Terence Y

Ray, I wasn’t but I am now! Maybe I’ll try some with garlic butter since everything goes better with butter. Any udder suggestions?

Wilfred Fernandez Jr

Terence,

What else does a good steak need? Nothing! [beam]

Ray Fowler

Go with the garlic butter... I wouldn't want to steer you wrong.

Tafhdyd

Terence,

Congratulations! This is the first comment you have written in months that actually makes sense.

Terence Y

Taffy, maybe for your first comment you’ve written in months to actually make a contribution, you can recommend another garlic butter brand. I normally prefer Kerrygold. If I have time, maybe I’ll hoof it over to the grocery store. Thanks in advance.

Ray Fowler

Terence... sounds like you've grabbed this topic by the horns...

Tafhdyd

Terence,

Kerrygold is one of the best butters. Do they actually make a garlic butter? I have only seen regular salted or unsalted, but I haven't looked for garlic flavor, I make my own when needed.

Wilfred Fernandez Jr

Ray and Tafhdyd,

Love the wit Ray. Tafhdyd, we are peas in a pod with Kerrygold making garlic butter yourself. For sourdough french bread, we add some freshly grated parmesan cheese and a touch of garlic salt, to unsalted butter.

Terence Y

Taffy, Kerrygold does make a garlic and herb butter. Although maybe I should chuck store-bought and loin a thing or two about making my own garlic butter. It sounds like Wilfred has a well-rounded recipe using ground garlic salt. Hungry now!

Tafhdyd

Wilfred,

I go with about 4-5 cloves of garlic crushed in a garlic press and add it to about a half cup of melted butter, heat it for a minute till it just sizzles, and spread it on the french bread. Then depending on the meal it is on to the grill or wrapped in foil and into the oven.

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