At the Cattle Industry Summer Business Meeting in San Diego, Senior farm and ranch broadcaster Ron Hays spoke with the executive director of nutrition research for NCBA, Dr. Shalene McNeil. Our Coverage from San Diego is powered by Farm Data Services of Stillwater.
Dr. Shalene McNeill, Executive Director of Nutrition Research for the National Cattlemen’s Beef Association (NCBA), spoke with Ron Hays about the growing interest in nutrition and its implications for the beef industry. As public attention shifts to health, partly driven by Robert F. Kennedy Jr.’s “Make America Healthy Again” initiative, Dr. McNeill sees this moment as both a challenge and a unique opportunity. “In my career as a dietitian, I have never seen nutrition interest as high as it is today,” she said, pointing out that people are frustrated by rising rates of obesity and chronic disease despite efforts to eat better.
Dr. McNeill emphasized the foundational role diet plays in health, advocating for a return to basic nutrition principles. “It comes down to getting adequate nutrition, getting enough of the nutrients that you need, getting enough protein in your diet so you’re satisfied,” she said. Beef can play a central role in helping families achieve a balanced diet, describing it as a “foundational food” that supports overall health and well-being.
When discussing the integrity of beef nutrition research, Dr. McNeill stressed the scientific rigor behind Beef Checkoff-funded studies. “We always do take the high road with scientific evidence,” she noted, adding that research is conducted by respected scientists and published regardless of the results. This commitment to transparency and quality has built credibility over time, making beef science more acceptable to health professionals and institutions that influence dietary guidelines.
Addressing concerns over the scientific grounding of the “Make America Healthy Again” conversation, Dr. McNeill distinguished it from the robust body of research supporting beef consumption. “There will be controversies over the scientific rigor of any report, but what I can assure you is that the scientific evidence on beef is very strong,” she stated. Having reviewed a vast amount of beef-related studies, she reaffirmed that beef consistently shows benefits when included in a healthy, balanced diet.
Closing out the conversation, Dr. McNeill highlighted what she sees as beef’s most compelling selling point: its combination of taste and nutrition. “Beef has craveability and deliciousness in a nutrient-rich package that you really don’t find in many other foods,” she said. A three-ounce serving of beef provides half of the daily recommended protein and over ten essential nutrients, making it a convenient and enjoyable way to maintain a nutritious diet.
