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Beef Chat

Aug212014

Learning Never Ends

Published by Robin Kleine at 10:39 AM under Agriculture | General

My Grandma Paula used to tell me that that day you stop learning is the day you die. A life long learner and educator, she taught me to enjoy reading, to bake a darn delicious pie and that family was the most important thing.

A picture from my grandparents’ farm in the 90s.


Although she died six years ago, I think of her often. My love of learning stems from my grandmother, and now as we enter fall, I’m reminded of her often.

While I might not be in school anymore, I still think of the end of August and the start of school as a time to start new. When I was a student (although I told my friends otherwise) I always looked forward to the start of school and absorbing as much knowledge as possible.

I’m doing my best to make use of my animal science degree, helping my family raise cattle on our farm. Contrary to popular belief … beef producers have to be proactive and open to learning new methods and/or technologies. Thanks to new advances in genetics, nutrition, vaccines, etc., we are always researching ways to raise our cattle better.

Websites such as Beef Magazine http://beefmagazine.com/ and association publications such as The Angus Journal http://www.angusjournal.com/ or the Kansas Stockman http://www.kla.org/kansasstockman.aspx all provide content about the latest technology and research in the beef industry. Some of the most informative and interesting pieces are stories from ranches and farms similar to ours, where the owners discuss how they are thinking outside the box to meet the consumers’ demands.

Often we begin utilizing these new technologies, products or feed additives in the fall after we wean the calves. On our farm, we’re weaning our spring born calves right now. This means we take the 4-6 month calves away from their mothers, and the calves begin eating grain thus starting their journey to the feedlot or the replacement heifer pen. 

 

Cows in the pasture at RJ Show Cattle


So, you could say that we as cattlemen also get to start new in August. This is a chance to use what we learn from fellow cattle producers in a constructive manner.

One of the things I love most about the agriculture industry is that we’re always willing to share and help other succeed. My grandmother was also entirely selfless, so I think that she would be proud that we are continuing to learn and grow our business. Maybe one day we’ll even venture into Herefords, like she and Grandpa raised.

What does August and the start of school mean to you?

Best,
Robin



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Aug062014

Excuses, Excuses

Published by Heath Larson at 9:47 AM under Agriculture | Beef Team | General | Nutrition

As a longtime runner, I've heard plenty of excuses and smart remarks when others find out about my distance running hobby.  One of the classics I've heard multiple times is:  "I only run if someone is chasing me."  Oh really?  Well, consider the following situations:

 

It's early spring.  On the ranch, that means it's time to round up the cattle from the feedlot and take them to pasture.  While the "take them to pasture" part is the near-celebratory end to a winter of feeding and calving in brutal weather conditions like we had last winter, the "round up" part never fails to create excitement.  There are gates to open, vehicles of all types to drive, and at the end of it, hopefully some 80+ cow/calf pairs and their calves end up in the loading pen for preventive medication before being hauled to pasture for the next 4-5 months.  During our last roundup, we had several cows with no desire of going where they needed to be.  At one point, after an hour of fruitless attempts to bring them into the loading pen, we were close to completing the task.  Then, without warning, the "crazy one" turned around and bolted for the open pasture, with 10 more cows trailing behind.  There was no time to jump in a pickup, turn it around, and give chase.  There was only time to run.  I may not have set a world record for "fastest 3/8 mile across a rutted pasture in jeans and work shoes," but I like to think I came close.  I barely beat the leader to the open gate on the other side of the pasture, and we managed to get the job done shortly thereafter. 

 

I travel for my career, and frequently have tight connections between flights.  Most of the time, I am able to get to my gate in plenty of time by utilizing a brisk walking pace.  However, when I'm trying to catch the last flight home that day and I have 20 minutes to get to the train, go up and down 6 different escalators, and walk at least 1/2 mile with my carry on in tow...well, it's not really a walk anymore.  While I haven't always "made it," I know my family is appreciative when I do get home on time.

 

When it comes to helping out on the ranch or getting home to see my family, there's no time for flimsy excuses.  Do I enjoy training for my next race?  Not usually, because it takes a lot of time and effort to stay in shape!  But I often fall back on my training when life calls for a little extra speed, endurance, or adventure, and that is invaluable to me.

 

Along the same lines, flimsy excuses have no place in your nutritional plan.  I hear how unhealthy "red meat" is from my colleagues frequently...but what is their basis for this?  And have they considered how using beef as a lean source of protein compares with other animal and plant protein sources?  Nothing else comes close!  I also hear "I don't eat red meat because of the hormones they put in it."  First off, if hormones are a problem for you, you can find plenty of non-hormone beef out there.  Second, the hormones in a typical serving of beef are far, far less than are found in many common vegetables that make up a huge part of healthy diets nowadays...not to mention the elevated amount of hormones found in many human medications taken daily!

 

Find the truth.  Ditch the excuses.  Then, go outrun everyone that still thinks you're crazy, and celebrate your victory by refueling with lean beef!



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Aug012014

A Summer at Monsanto

Published by Kassie Curran at 8:20 AM under Agriculture | Coffee Shop Talk | General

Have you ever taken an opportunity to step out of your comfort zone? I can think of many times where I have taken opportunities like this, and they’ve always ended up being significant growth experiences with lasting benefits. I remember the first time I went to a livestock judging contest when I was 7 years old – I was terrified because I wasn’t fully prepared for what I was getting into, but after 12 years of livestock judging I had countless experiences that taught me critical thinking, confidence, hard work, and a love for challenge. The skills I learned back then continue to serve me well as I continue through college and into the workplace. I had a similar experience this summer in my internship as a regulatory food/feed composition and nutrition intern at Monsanto in St. Louis, MO.

 

Although I have a strong agriculture background, it is primarily in livestock so I knew very little about crops before working at Monsanto. As the time came for me to move to St. Louis, I was excited to learn more about crops and biotechnology and learn more about how a company works from the inside, but to say the least, it was out of my comfort zone. Because Monsanto is a large company I was nervous about my contributions, what I would learn about Monsanto, and how people would see me after having worked for Monsanto, a company that some equate to evil. Regardless of your own views on biotechnology, I’m happy to say that I have been impressed by the integrity of Monsanto since day one.

 

In the two-day orientation, I learned that Monsanto utilizes breeding and biotechnology along with agronomic solutions to develop products that help farmers throughout the world produce more while using less land, water, and pesticides. After orientation I was soon assigned projects to work on throughout the summer. Although my projects were a huge part of my time spent with the company, I learned so much more away from my desk.  

 

You know the idea that “agriculture feeds the world?” While my generation of agriculturalists has gravitated towards that mantra, the majority of farmers don’t really set out to feed the world when they wake up each morning. They love farming and seek to provide for their families. Since the global food system is so complex, individual agriculturalists aren’t the ones strategizing how they can “feed the world.” Luckily, there are people who want to support farmers in their efforts and can work together to facilitate increased agriculture production so that we can benefit society by feeding more mouths around the world in a responsible way.

 

I view Monsanto as one of the team players in this effort to help agriculture feed the world and their commitment to this effort has been the most impressive thing I’ve gained from my time with them. They have the ability to organize science, technology, business and communication experts in a way that supports farmers in producing food more efficiently, while ultimately benefitting society.

 

While I was continually reminded of this commitment in conversations with people throughout the company and tours of the facilities, I realized the tangible outcomes of this commitment when I attended the Sustainability Yield Pledge Awards one morning. The ceremony recognized contributions made by Monsanto employees around the world to support communities where Monsanto is involved. Efforts that were highlighted included helping farmers increase their yields in Hungary; re-establishing underground water levels in Peru; helping a community in India improve their quality of life by providing better nutrition and nutrition education in their schools, hosting education programs for farmers, and getting clean water for families; making sure farmers in the U.S. have the right tools to better manage tough weeds; enhancing technology in rural America’s schools; and collaborating with others to provide solutions for honey bee health. I was completely blown away by this snapshot of the ways Monsanto employees were contributing to their communities around the world to support the overall goal of sustainable agriculture.

 

This experience really made me think about the teamwork that must exist within and outside of the agriculture industry for us to move forward in feeding our growing population in a responsible manner. From consumer to farmers and ranchers and everyone in between, we must all be on this team together. Not a single person or even a single company can achieve the feat of feeding the world – no, we must work together and respect the work that each teammate contributes.

 

During my time with Monsanto, I worked on projects that analyze and explain nutrient composition of genetically modified crops, including sweet corn. I attended the farmer’s market on Monsanto’s campus where farmers who grow Monsanto products, including genetically modified sweet corn come to sell their vegetables. Every time I went, there were so many people waiting in line to get these delicious items. I had the very best tomato I’ve ever had and the tastiest sweet corn too!

 

I could go on and on about the awesome work going on throughout the various teams at Monsanto, it’s an impressive organization. After my experience, I am confident that my experience with this agriculture company will continue to yield benefits for many years to come. It was a privilege to contribute to their vision through my projects and I am proud that I was able to work for a company dedicated to progressing sustainable agriculture through its commitment to producing more, conserving more, and improving lives while maintaining integrity and stewardship with its practices.

 

I hope that we can all work together to continue making improvements to agriculture and learn to appreciate the diversity that each team member brings to the table whether from seed production to livestock or anywhere in between that supports them.

 

Go Team Agriculture!

Kassie



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Jul182014

Building a Base

Published by Katie Sawyer at 2:30 AM under Agriculture | Beef Team | General

For most runners, summer is spent on long runs, tough track workouts and sweat sessions that build character and stamina. It’s the time of year you build your mileage base, expand your CO2 capacity and simply become a better, strong runner. It’s also the season to clean up your diet by enjoying more fresh fruits, vegetable and lean proteins – hot off the grill. Hard work and dedication in the summer pays off on race days in the fall.

 

We see the summer as much the same for our cattle. No, they’re not running laps in the pasture or really doing much of any type of workout, but they are building their base and lean muscle mass through the consumption of nutrient-rich grasses in the Kansas Flint Hills. Many of our cows become pregnant in the spring, which means they spend their all-important first trimester out at pasture. The grasses provide enough calories to allow both the new calf and the mother to thrive and grow. We supplement the grass with minerals essential to a growing baby and mother and ensure the animals always have access to fresh water.

 

Allowing our cattle to graze throughout the spring and summer months pays big dividends in the winter. Our mother cows are healthy and strong enough to care for a newborn calf. And the calves that have spent their first summer with their mothers in the pastures are healthy, strong and ready to be weaned. 

 

The summer grazing season is an essential part of our cattle’s lifecycle and our feed regimen. And the summer running season is vital to feeling confident on race day each fall.



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Jul102014

Summer Slowdown?

Published by Robin Kleine at 3:59 AM under Agriculture | Coffee Shop Talk | General

For some people, summer is a slower time. They might get to sleep in and stay up late, enjoy a few hours in the pool every day, eat tremendous amounts of cotton candy and watermelon and relax. 

 

At our house, we do a little bit of those things --- but not very often.  

 

Here’s 3 reasons why farmers and ranchers are so busy during the summer –

 

  1. We’ve got to make hay. Because cows are ruminants (their stomachs have four parts), they need to eat forage (like hay) to keep it functioning properly. Hay also provides valuable nutrients and protein to their diet. But, hay is finicky and depends on the weather. We have to have a few day window from when you mow it, to when you bale it without any rain to ensure that the hay is dry and won’t mold easily.

    IMG_1341.JPG
    Image courtesy of www.freerepublic.com

  2. Cows and calves need our attention. After all the cows are done calving in the spring, we take the cows and their babies to a different pasture for the summer along with a few bulls to breed the cows. Every day, we visit the pasture to make sure everything is in place – all the fences are still in tact, do a quick head count, and check over the herd for sickness or injuries. Also, we will run all the cows in to give them a de-wormer and treat for flies – two major problems in the summer – as well as do a pregnancy check to make sure the bulls are doing their job.

    IMG_7416.jpg
    Cow and calf on pasture. Picture taken at my farm.

  3. We’re celebrating our hard work at fairs and cattle shows. For some of us, we show our cattle and other livestock at our county fair or other shows on a state or national level. We work all year for this moment, when we get to present our animals to the judge and spend some time socializing with all our friends too.

    RKK_2896.JPG
    This picture was taken at the National Junior Shorthorn Show in Louisville, KY.

 

While, the summer might not be slow moving on our farm. We still enjoy the time we get to spend together, working as a family and preparing our farm for the winter, when we can’t grow feed for the cows and get to start calving season again! Farming is a cycle, and we’re happy to keep it going!

 

Until next time,
Robin



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Jun182014

Just Ask!

Published by Kassie Curran at 11:10 AM under Agriculture | General

I grew up in a part of Kansas where most of the land was pasture rather than cropland. My family raises beef cattle, meat goats and some fruits and vegetables in our garden so I didn’t know as much about row crop farms until I came to college. By taking more agriculture classes and asking my friends who grew up on row crop farms, I am always learning new things about the various crops and how they are planted, cared for, and harvested. Throughout my college career, I have been exposed to the complexity of the food system and continue to learn the importance of collaboration and cooperation within the agriculture industry. For example, the beef industry must maintain close relationships with the corn industry since much of the field corn crop is used for cattle feed. 

 

This summer I have the opportunity to intern at Monsanto Company in St. Louis, MO, where I get to work on analyzing nutrient composition of genetically modified crops. During my time with the company I have learned so much about plant breeding, crop production, the testing and safety assessments completed before commercializing products, and the commitment Monsanto has to educate consumers about technology used in seed production. I have been extremely impressed with Monsanto’s pledge to work with farmers to produce more food, conserve more resources, and improve lives around the world. By reaching out to various people throughout the company and asking questions, I feel much more confident in my knowledge about crops and their uses in foods and feeds. I also feel confident in the work the company does and their products.

 

In today’s marketplace, there is so much noise when it comes to food purchases. It can be difficult to know what is right, what is wrong, what is relevant, and what the best thing is for you and your family. Many times the media shares incorrect information about food production, because they know it will make for “entertaining TV.” This happens at the expense of the consumers and the people actually doing the work to produce the food, without considering the science.

 

I always encourage people to ask questions and learn more about their food, to learn the science behind the product on the shelf. This does take time, which is why most consumers don’t do so, but regardless of what your food preferences are it is important to understand that all food production methods have their place and can help to produce enough food for our growing population. Having an interest in food science, marketing, and policy, as well as consumer demand and education, I am thoroughly enjoying this internship experience and would love to answer any questions!!

 

Just Ask!!

Kassie Curran



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Jun052014

Grass-fed vs Grain-fed

Published by Katie Sawyer at 10:18 AM under Agriculture | Coffee Shop Talk | Nutrition

It’s officially grilling season which means Americans are on the hunt for quality beef cuts and possibly a fact or two about where their meat came from. During a recent interaction with consumers, I found myself explaining to more than one person grass-fed versus grain-fed beef.

 

We fed our cattle both grass and grain. About eight months of the year, our cows grazing in pastures, enjoying green grasses in the Kansas Flint Hills. The other four months – during the winter – our animals are on our farm and enjoy a diet of corn silage, dry distillers grain and hay. This is also the time they are calving so nutrition is vital for both mother and baby. By industry standards, this makes our cattle grain fed.

 

To be classified as grass-fed, cattle must only consume grasses. That means no grains, ever. Many people assume that grass-fed cattle produce healthier beef. This has been proven untrue.

 

A recent article outlines two studies comparing the nutritional component of grass-fed beef to grain-fed beef. The results showed a slight different in fats but no significant nutritional difference.

 

Ground beef from grass-fed cattle naturally contains more omega-3 fatty acids than from grain-fed cattle (three times as much), but is higher in saturated and transfat. At the other end of the spectrum is premium ground beef, such as from conventionally produced Certified Angus Beef or cattle with Japanese genetics (available as Wagyu or Akaushi ground beef). Ground beef from these cattle is very high in oleic acid, and also much lower in saturated and transfat, than ground beef from grass-fed cattle.” - Grass-Fed Vs. Grain-Fed Ground Beef -- No Difference In Healthfulness by Stephen B. Smith, Texas A&M University

 

Read the entire article at http://beefmagazine.com/beef-quality/grass-fed-vs-grain-fed-ground-beef-no-difference-healthfulness

 

Consumers must also be aware that grass-fed does not mean anti-biotic-free or hormone-free. Producers of both types of cattle can use both resources to help treat sick cattle.

 

Some consumers believe there is a noticeable taste and texture difference between grass and grain-fed beef and therefore chose one over the other. For those that don’t have a previous bias or favorite, selecting a type of beef based on nutritional components means both are great options. And with both grass and grain fed, you will find 29 lean cuts to enjoy this summer grilling season.



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May282014

2 Ways we “Came Together” for May Beef Month

Published by Robin Kleine at 6:49 AM under Agriculture | Coffee Shop Talk | Recipe

I recently came across this quote from Helen Keller –

 

“Alone we can do so little; together we can do so much.”

 

Immediately I thought about our tight knit agricultural community. Every day, we work on our farm or ranch, working to produce the best beef possible … ultimately something that betters the entire industry. But, in just this past month, we’ve come together to celebrate National Beef Month and promote this awesome protein in two additional ways.

 

1. Sharing beef facts or recipes via social media.

 

My newsfeed as been filled with awesome beef infographics, recipes and factoids about beef … there’s nothing I like more!

 

Today, May 28th in National Hamburger Day! Here’s a collection of 25 gourmet recipes to help you concoct the best burger for your family tonight from Examiner.com - http://www.examiner.com/article/celebrate-national-hamburger-day-free-burgers-and-25-gourmet-burger-recipes

 

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Picture courtesy of Robbie Owen Wahl.

 

2. Educating adults about beef and those that raise it

 

On May 1st, foodies and chefs gathered in Kansas City for “Zest and Zing: A Foodie & Farmer Event” hosted by the Kansas Farm Bureau. The event was a competition for chefs with delicious appetizers drinks and a bag of kitchen goods for all attendees.

 

10313598_654148721300145_4513386929977603976_n.jpg

 Picture courtesy of the Drovers CattleNetwork Facebook page.

 

Singularly, the Kansas Beef Council will continue to promote beef. However, events and celebrations like National Beef Month are a great way to join forces and invite news outlets, schools, consumers and other organizations to learn from ranchers about how beef is raised and the innumerable benefits of beef.

 

Don’t worry, there’s still a few days left in May … go grab a pound of hamburger, a pack of buns and light the grill!

 

Until next time,
Robin



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May232014

Celebrate Beef Month

Published by Kiley Stinson at 3:55 AM under Agriculture | General

cel·e·brate  [sel-uh-breyt]

verb (used with object), cel·e·brat·ed, cel·e·brat·ing.

1. To observe (a day) or commemorate (an event) with ceremonies or festivities

2. To make known publicly; proclaim

 

May is a busy time of year filled with holidays and special occasions just waiting to be celebrated! Making it a perfect time of year to proclaim May as Beef Month! In reality, once I flip my calendar to May there is usually already a list from here to Timbuktu penciling out all the wonderful, fun-filled spring time traditions Americans celebrate.  In my mind there is no better way to celebrate special occasions than by sharing my love affair of BEEF with friends and family. Beef is such a versatile protein source for any meal and regardless of your cooking style; there are countless ways to prepare it. For a few recipe ideas, I recommend BEEF It’s What’s For Dinner.

But before I go any further – I must share why I am proud to celebrate the beef community.

  • 97 percent of beef farms or ranches are family-owned. Working side-by-side my family every day to raise a high quality, wholesome food product to share with my neighbors next door and across the world; that is what my passion for beef is all about and something I’m most proud of!

  • 54 percent of these farms and ranches have been in the same family for three generations or more.  It’s a Stinson Tradition! I’m humbled to be the sixth generation to farm the same land that my ancestors pioneered nearly two centuries ago.

  • 64 percent of cattle farmers and ranchers say that they hope to continue the tradition by passing down their farm or ranch to their children. I know my parents have always shared this vision and it’s one that I’ll always hold onto as I embark on my journey to feed the mouths of a growing population in our great nation. 

Raising beef is a family tradition and with a calendar full of special occasions this month, each one has been celebrated in a traditional fashion:  Featuring beef as the main attraction!

Dad shares his wisdom of ranching with me as we check on a set of heifers together.

 

Cheers to BEEF and celebrating traditions,

Kiley



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May152014

This One is Ours

Published by Heath Larson at 10:04 AM under

 

It's the time of year that every cattle rancher has been dreaming about all winter.  It's time to take the cattle to pasture for the summer!  "Going to grass" is the unofficial first day of summer to me.  Before going to grass, each cow, calf, and steer is vaccinated to prevent disease, tagged and poured to prevent nuisance flies and pests, and given one final checkup before being hauled to pasture.  This year, I was responsible for branding the steers.  Brands, for being little more than a simple mark on an animal, are surprisingly complex.  Each owner has a unique brand, registered with the government, that may be placed on one specific location of their cattle.  But, considering the wandering nature of cattle and the ever present threat of rustling, a permanent brand is the best way for one to look at a wayward steer and say definitively, "This one is mine."

 

 

Another unofficial sign that winter is over is the running of the Boston Marathon.  As the world's longest continuously run marathon, Boston is truly Mecca for marathoners, and I was fortunate enough to run it for the second time a few weeks ago.  No matter how many races I run, turning onto Boylston Street with the crowds screaming "Go Team Beef!" and seeing the finish line after 26 miles is a memory I will never forget.  Running up Heartbreak Hill, the most famous and difficult hill on the course, is a "gut check" moment unparalleled by any road race.  While I've been to a fun college tailgate party or two in my time, there's few that truly hold a candle to the rowdiness of college students watching the race at Boston College, Tufts, and of course, Wellesley, where the screams from the all-female campus can be heard 1/2 mile away.

 

 

Marathon Monday, with all its tradition and history, has also made its mark on the city of Boston...literally.  The finish line on Boylston is permanently painted across the street and remains there year round.  Marathon day is the first day of spring break in Boston, and it seems nearly every front yard becomes a cross between an aid station and a party, offering everything from oranges and bananas to donuts for runners.  Then there are the signs.  From funny ("Hurry up, the Kenyans are drinking your beer") to inspirational ("Chuck Norris never ran a marathon") to geeky (Darth Vader holding a sign saying "May the course be with you"), these folks have really taken the time to get creative with their support.  But perhaps the most prevalent sign from this year's race was a simple declaration stating "This is OUR marathon."  Boston forever bears the "brand" of the race that has come to define the resilience of their city, and as runners, we forever carry our memories from this iconic race.  This is our marathon.  May it always be so.

 

 



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