Springfield Hy-Vee shoppers have a go-to person with their food questions. Charlyn Fargo Ware, registered dietician with Hy-Vee, says she’s often asked “What are the benefits of grass-fed meat?” or “Is the meat organic? Does the meat have antibiotics in it?”

How does Ware handle those questions?

“I tell them my dad’s a farmer, I know how we raised our beef,” Ware says. “Farmers take great care of their animals because they’re very valuable to them. They only give animals antibiotics if they need them, if at all. And it (the antibiotic) always clears their system before they’re slaughtered.”

“I think the more a producer can share about their operation – and how much they care about their animals – the better consumers feel about buying meat,” says Charlyn Fargo Ware, nutritionist at the Springfield Hy-Vee.

Ware says that’s enough information to ease some consumers’ minds, but notes “I talk to a lot of different people.”

Different people have different needs, Ware explains. Hy-Vee also carries grass-fed beef and buffalo. “Our goal is to have what consumers want. If they want something we don’t carry, we may order it in for them,” Ware notes.

Consumers are also interested in beef’s nutrient content. “A lot of people don’t understand 85/15 or 93/7,” Ware explains. “That’s a huge question, ‘What’s the difference’? And I explain to them, if 15% is fat that you drain off, is it really cheaper?”

Understanding what consumers want to know, what’s her advice for cattle producers?

“I would say, be willing to share your story about how you raise your cattle and why it’s rewarding. I’d try to stay away from being defensive,” Ware says. “Most consumers really want to know how beef is raised and where it comes from. Sourcing local has become more and more important to consumers. I think the more a producer can share about their operation – and how much they care about their animals – the better consumers feel about buying meat.”

Ware was raised on a cattle farm near Rochester. She has a master’s degree in dietetics from Eastern Illinois University and two bachelor’s degrees from the University of Illinois in food and agricultural communications. Illinois cattle farmers met Ware during the 2016 Summer Beef Conference tour.