Virginians need not wonder "Where's the beef?"

According to the latest industry reports, the number of beef cattle being raised in the state has hit an all-time high of more than three-quarters of a million.

The latest U.S. Cattle Inventory Report estimated the number of beef cattle in the state reached 747,000 head in January, a 6 percent increase from the pervious year.

The state's last recorded peak was in 1997 when the cattle population was at 740,000.

This recent surge in cattle production comes as an encouraging sign for a state that has seen a steady decline in its more traditional agricultural commodities, such as tobacco and dairy.

"When other enterprises have downsized, beef cattle has stayed the same and even prospered," said Bill McKinnon, executive secretary of the Virginia Cattleman's Association. "What it has done is provided some stability for agriculture in the state."

Record high calf prices have helped fuel expansion among beef cattle over the last two to three years.

Although beef cattle prices bottomed out in 1996 -- falling to about 60 cents a pound for an average weight calf -- they've steadily been on the rise over the past decade and today the same calf could fetch as much as $1.20 pound today.

That's about $720 for a 600-pound calf.

Virginia currently ranks 15th in the country in terms of beef numbers and is slightly ahead of California, Colorado and New Mexico.

Texas occupies the number one slot for beef cattle producing states, while Missouri is not far behind at number two.

But Virginia's fertile pastures and rolling hillsides offer many advantages over Western states. While states with arid climates may need anywhere from 20 to 50 acres to accommodate a cow for grazing, Virginia farmers can typically get the job done with two to three acres, said Scott Greiner, an extension beef cattle specialist at Virginia Tech.

He added that Virginia has also escaped some of the long-term droughts affecting other agricultural regions across the country.

The number of beef cattle in Virginia has grown fairly steadily over the past 20 to 30 years, McKinnon said, and coincides with a significant shift taking place after World War II, when many of the state's dairy farmers turned to cattle production.

Raising cattle is also viewed as less labor intensive than dairy farming, where cattle are often milked two times a day. Many farmers find it more conducive to having an off-farm job, McKinnon said.

The beef cattle industry has also seen a modest expansion in traditional tobacco growing regions such as Southwest Virginia, McKinnon said.

"A lot of farmers that grew tobacco also had cattle," he said, adding that many farmers are now sinking labor and capital into beef production.

Most of Virginia's calves are shipped to other states where grain and feed costs are lower.

The beef industry has also made strides over the past few decades, increasing consumer demand for beef, by helping to fund research for new products such as those found in fast food restaurants, Greiner said.

But many industry experts acknowledge that beef cattle production tends to go in 10-year cycles, and right now is at its peak.

For McKinnon this peak is crucial not only in maintaining agriculture as an industry but also adding to the preservation of Virginia's green space.

"It really provides that variety of scenery," McKinnon said of the cattle pastures. "If you ask me, there's nothing prettier than a set of cows on green grass."