Beef Month Q&A with Lia Biondo

 Registered Lobbyist, Lia Biondo, knows beef — that’s the best way I can sum it up.

She manages the day-to-day operations for the Western Skies Strategies Washington, D.C. office.  Biondo’s clients include the United States Cattlemen’s Association and Society for Range Management, among others, and her role is to help these associations and individuals successfully navigate Capitol Hill and build relationships with key Administration officials and industry leaders. 

As lobbyist, she works with a grassroots network of producers to deliver a message to decisionmakers that informs and activates policy changes.

As I stated before, Biondo knows beef, but she knows how to FIGHT for the industry even better.

Q: How did you begin your career within the beef industry?

A: Surprisingly, my background is not in agriculture – in fact, I grew up in the suburbs of Detroit! But, I’ve always had a keen interest in food production so I followed that passion to Michigan State University and immersed myself in everything the College of Agriculture and Natural Resources had to offer. Through my involvement with Sigma Alpha, a professional agricultural sorority, I had the opportunity to attend a “fly-in” in Washington, D.C. on a scholarship with the American Agri-Women. After days of meetings on Capitol Hill with some incredible women in agriculture, I was hooked on the policymaking process – and the rest is history, as they say!  

Q: How has your specific beef journey changed since you began?

A: Since joining the Western Skies Strategies team in 2015, I’ve learned SO MUCH from our producers and industry leaders about not only beef and cattle production, but also the rules and regulations governing the industry. 

The challenges producers face today are concerning. As more and more operations are forced out of business due to burdensome regulations, increasing consolidation and foreign ownership in the meatpacking sector, and pressure from environmentalists and animal rights activists – my goal is to maintain the safety and security of our nation’s food supply by strengthening the bottom line of U.S. producers.

Q: What is the biggest issue facing the beef industry right now?

A: Along with a depressed cattle market (caused by a number of factors), the increasing threat on producers’ livelihoods from activist groups is a growing issue. There are groups out there who, not so subtly, want to end animal agriculture altogether and will do anything – illegal, immoral, or otherwise – to attempt to accomplish their goal. 

For example, groups in Colorado and Oregon are pushing ballot measures that would criminalize common animal husbandry methods. The CEO of a plant-based products company publicly said he wants to end the consumption of meat.  And recently, an animal rights activist impersonated the CEO of a meatpacking company on national TV to disparage animal agriculture.

While we need to be cognizant of these attacks, I don’t think the industry should focus its energy on these extremists. Rather, we need to be thinking about building a stand-out offense. How will we shine a spotlight on the beef and cattle industry in a way that will make our consumers our best advocates?

Q: How are you working to combat said issue?

A: Through education of both producers and consumers. In addition to my work on policy and legislation, I am thankful to also have a platform where I can be a part of the conversations and projects that will change the current public narrative surrounding the cattle and beef industry. 

I just wrapped up recording an episode of What the Farm podcast focused on this exact issue – and also recorded a livestream interview this week with members of the “carnivore community”. I’ve given several presentations over the past year on How to Be an Effective Agent for Change, teaching people how to engage their lawmakers and local communities on the issues that matter to them. Any opportunity I am afforded to get in front of an audience and educate individuals on the changemaking process, I take it! Knowledge truly is power when it comes to combating false information – but you also need to know how to frame your story so it resonates best with your audience. 

Q: In your own words, how does beef help the environment?

A: In so many ways! First, ruminant animals convert grasses, forage, and waste products from other industries that are not palatable to humans into nutrient-dense, high protein meat products. This “upcycling” is an important component of the entire agricultural system. Historically, humans have kept livestock nearby to help clean up scraps from the kitchen – this is happening just on a larger scale now.

While those cattle graze on grasslands across the U.S., they are also assisting in the management of large swaths of land that are unsuitable for much else. This nonarable land is perfect to host grazing cattle – keeping carbon securely stored in the soil and holding the topsoil layer in place through the grasses’ extensive roots network. Closely managed rotational grazing can also prevent the establishment of invasive species and reduce the fuels available for wildfires to take hold. 

Grazing animals also preserve open space! One of the things that makes America so unique is the seemingly endless horizon throughout much of the West. Without the economic incentive of raising cattle, the conversion of open space into developmental property begins to sound like a promising deal for private landowners looking to profit off of their properties. 

Q: Explain how you believe beef factors into a healthy diet?

A: On the most basic level, our diets are made up of 3 macronutrients – carbs, proteins, and fat – and many micronutrients – iron, calcium, and the alphabet vitamins and minerals. 

Of the three macronutrients, protein serves as the building block of life. Protein is made up of a chain of amino acids that are used in every cell of the human body. Obtaining a more complete amino acid profile can be accomplished through the consumption of animal products. 

In particular, beef provides 22 grams of protein per 3 ounce serving, including micronutrients such as iron, zinc and B vitamins that cannot be found in plant-based foods. These nutrients are essential for the cognitive health and brain function of the U.S. population and red meat serves as the optimal source for each.

However nearly half of the adult population in the U.S. do not consume enough protein in their daily diet, according to research published in The Journal of Nutrition, Health & Aging. In the same study, participants whose protein intake was lower than the recommended level had a poorer diet overall, as well as “significantly more functional limitations.”

We also know that millions of people in the U.S. also suffer from B-12 deficiency. If left untreated, this deficiency could lead to permanent neurological damage and even death.

Beef, meat, and other animal products are an essential part of a healthy diet. Humans are meant to function as omnivores – we have the physiological characteristics as well as the biological need for the consumption of animal protein.  

Q: What’s your opinion on alternative protein?

A: While plant-based “patties”, “sausages”, and more have been around for decades, the replication of muscle cells in a petri dish for human consumption is a brand-new concept. In 2018, the U.S. Cattlemen’s Association filed a petition for rulemaking to ensure these products cannot ride on the coattails of beef by utilizing our namesake. Food and Drug Administration officials claimed this was the “catalyst” that elevated the conversation around the labeling and regulation of alternative protein products. 

Our work is far from over on this topic though - these efforts will continue through the next decade. While the U.S. Department of Agriculture and the Food and Drug Administration continue to work together on a joint regulatory framework for petri-dish protein, the FDA has already moved forward with a public comment period on what to call seafood products produced using cell-cultured technology. 

Interestingly, cultured foods companies agreed with the use of a qualifier on their products to differentiate them in the marketplace. For instance, “cell-cultured tuna steak” to describe a tuna steak that was grown in a lab. I think this is a huge win for the beef and meat industries, as it sets a precedent that these products are NOT similar to the traditional meat products they attempt to imitate. These qualifiers set the products apart in the grocery store – it will then be up to the beef industry to compete on its own merits in the meat case. Which, if you ask me, beef wins that competition each and every time!  

Q: What are some ways ranchers can advocate for the beef industry?

A: Ultimately, the past ten years represented not one or two big moments that altered the course of the U.S. livestock industry, but many small wins that put U.S. cattle producers back on the path towards a sustainable and profitable future. 

Those small steps – the ones that don’t come with flashy headlines but are won after countless hours of calls, emails, meetings, brainstorming, fundraising, and compromises – are the moments that matter. Add those victories up, and you’ll see a net positive improvement for the U.S. cattle industry. 

But the work isn’t finished, and the next win isn’t guaranteed. We need producers to step up and put in the hours to ensure the success of the industry in the next decade. It doesn’t take ANY experience! Just a willingness to roll up your sleeves and get involved. 

Q: Lastly, what’s your advice to someone wanting to break-into the beef industry?  

A: Stay current on industry news, read books with meaning, find a mentor, and never stop learning.