At the Cattle Industry Summer Business Meeting in San Diego, Senior farm and ranch broadcaster Ron Hays spoke with the Executive Director for Nutrition, Health, and Wellness at the National Cattlemen’s Beef Association, Dr. Shalene McNeil. Our Coverage from San Diego is powered by Farm Data Services of Stillwater.
Dr. Shalene McNeill expressed anticipation over the forthcoming dietary guidelines, which are currently being finalized. “We’re anxiously awaiting the release of the 2025 to 2030 Dietary Guidelines for Americans,” she said, noting that the process began under the Biden administration and will wrap up under the Trump administration. McNeill highlighted a sense of optimism despite concerns from earlier drafts, stating, “From all accounts, I think we’re expecting potentially to see some maybe big changes in that report that we’re optimistic about.”
One major concern raised by the advisory committee’s initial recommendations was the suggestion to replace beef with plant-based proteins like beans, peas, and lentils. McNeill pushed back on that logic, emphasizing the nutritional distinctions: “From a nutrition standpoint, that was really concerning we know that beef isn’t interchangeable with beans, peas, and lentils.” She added, “They’re great sources of fiber and other nutrients, but they don’t replace that high-quality protein in beef.” In response, the Beef Checkoff has worked diligently to contribute scientific research supporting the health benefits of beef consumption.
McNeill also described how the new administration appears more receptive to data showing beef’s nutritional value. “We actually saw in the Make America Healthy Again initial report that some of our Beef Checkoff research was actually cited,” she noted. This shift suggests a renewed focus on science, with agencies pledging to do “a line-by-line review of what the advisory committee recommended.” McNeill emphasized the consistency of evidence showing beef’s role in a healthy diet: “Research over the last decade or two has really consistently started to show there’s such great benefits of increasing the amount of protein in your diet.”
Looking ahead, McNeill suggested that the next set of guidelines might align more closely with public interest in whole, fresh foods. “We’ve heard that it’ll be a shorter report,” she shared, while also noting a “revisiting this idea of coming back to real, whole foods, fresh foods, single-ingredient foods like beef.” She believes this change fits growing consumer preferences: “Beef is just a wholesome, nutritious food that supports a balanced diet,” adding that more families, especially moms, are looking to “get back to the basics with healthy eating.”
Finally, McNeill underscored why these guidelines matter so much to beef producers and consumers alike. “If it’s not in the dietary guidelines, it’s not going to be on the school lunch program, it’s not going to be in our military feeding program,” she explained. Beyond federal programs, the guidelines shape how health professionals view and recommend food. “It’s really critical that we ensure that beef is recognized and acknowledged,” McNeill concluded, reaffirming her commitment to making sure “beef is recommended as part of a wholesome and balanced diet.”
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