Kansas

Beef Chat

May202015

How Do You Celebrate Beef Month?

Published by Kassie Curran at 7:54 AM under Agriculture | Coffee Shop Talk | General

May is full of reasons to celebrate – finishing school, graduations, weddings, and rain. May is also Beef Month so there is even more to celebrate! I’ll share some of the ways I like to celebrate Beef Month and I hope you will celebrate it too.

 

Grill Out – Throw some burgers or steak on the grill, enjoy the beautiful weather and time with family and friends. There are plenty of great recipes here and here.

Enjoy the Scenery – Take a drive out to the country and take in the beautiful scenery. In Kansas, we’ve got lots of green grass at this time of year so I love to go out and enjoy the sights of cattle on grass.

Learn More About Beef – There is always more to learn about everything and many ways to do so. I like to ask questions of people who are more experienced than me in the beef industry. The Beef Council would be happy to get you connected to a rancher who you can talk to about raising beef or even going out to see how and where they raise beef. Another way to learn more about beef is by watching videos on the internet (from trusted sources of course!). This website has a great video on how beef gets from pasture to plate, as well as lots of other educational materials about beef.  

 

These are just a few ways I like to celebrate Beef Month, but there are so many more. I hope you enjoy these and will find your own ways to celebrate Beef Month. Feel free to share them with us in the comments below.

 

Happy Beef Month!

 

Kassie



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May072015

Beef: A Mom’s Secret Weapon

Published by Katie Sawyer at 2:58 AM under Agriculture | Coffee Shop Talk | General | Nutrition

By Katie Sawyer

I’m a runner, a professional, an advocate and a wife. But most importantly, I’m a mother. I have a two-year-old son and he keeps me on my toes. In any given day I balance work, graduate school assignments, household duties, mom responsibilities and other odds-and-ends. I need energy to keep me going and meal options that keep me full without expanding my waistline.  

This Sunday, I will celebrate my mom and all of the moms who carry the weight of their kids, spouses and jobs on their shoulders; women who hit the ground running and don’t stop until the work is done and find the time and energy to fit 25 hours of work into a 24 hour day. For those mothers, time is at a premium and nutrition is everything.

In addition to celebrating mothers this weekend, the entire month of May is dedicated to celebrating beef. So it only makes sense to treat mom to a great, lean cut of beef.  Beef is a great protein source for busy mothers and the variety of cuts and preparation options means there is a beef option for every taste and budget. 

The Cattlemen’s Beef Board provides a guide to 29 cuts of beef classified as lean, meaning a single serving has less than 10 grams of fat and 4.5 grams of saturated fat. That’s important for those moms watching their waistlines.

And for those moms who need energy, all day every day, quality, low-calorie protein is essential. Every single cut of beef is loaded with protein. A single, three-ounce serving contributes less than 10 percent of calories but more than half of the daily value of protein and more than 10 percent of eight additional vitamins and minerals. Protein is vital to staying full and satisfied throughout the day and providing the energy moms need to tackle those tough, and sticky, jobs.

Beef is packed with 10 essential vitamins and nutrients and research shows that about 50 percent of women aged 20 years and older are not meeting their daily recommended intake of iron or protein. Sounds like it should be steaks for all. Women are often so busy taking care of others they forget to care for themselves and quick nutrient boost and well-rounded diet can go a long way in improving women’s health and well-being.

Every mom has one eye on the clock and the other on the family budget which means food choices must be efficient and cost-effective. Beef offers a variety of options, from steaks, to hamburger to roasts and ribs. The variety allows for beef at every meal and for any occasion.

Enjoy your mother this Mother’s Day, treat her to a quality beef meal and let her know how much you appreciate all she does.

101613Nutrient Power Fact Sheet.pdf (524.71 kb)



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Apr302015

The Babysitter Cow

Published by Robin Kleine at 10:49 AM under Agriculture | Coffee Shop Talk | General

Right now on our farm, the calves (born earlier this spring) are in a really fun stage. They are still totally dependent on their moms for milk (their food source), but they are discovering new things every day.

 

Right now, I can sit in my home office and watch the calves alternately sleeping under a shade tree and running, playing and bucking with their buddies all across the pasture. Don’t worry though, the cows band together in order to keep a watchful eye over them.

 

I read an article from Northern Ag News (http://northernag.net/AGNews/AgNewsStories/TabId/657/ArtMID/2927/ArticleID/4382/The-%E2%80%9CBabysitter-Cow%E2%80%9D-Theory.aspx) recently about a theory that farmers and ranchers have – the babysitter cow. This event is one that I’ve witnessed many times. One cow is left to “babysit” the calves as the rest of the cows head to get water or mineral, leaving the babysitter cow is watch over the rest of the calves.

 

 

One Montana rancher, Nancy Okerman weighs in on the subject, ““It just seems like the last one left there nursing her calf, just by default is the one that ends up being the babysitter cow.”  Okerman has spent several decades observing the phenomena.

 

Some believe it is the cow’s natural instinct to not leave their offspring vulnerable to predators, so the last one left in the area will serve as the babysitter.

 

Whatever the theory, I think this one of the many amazing things about cattle. It seems that every farm or ranch also includes a calf daycare as well!

 

Best,

Robin



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Mar262015

Myths - Get the Facts

Published by Katie Sawyer at 10:33 AM under Agriculture | Coffee Shop Talk | General

We help more than 500 mother cows deliver baby calves every year. It’s not a quick or easy job but it’s what my husband loves to do and a part of farm life I’ve grown to enjoy.  Raising cattle is a big deal in our family and making sure those animals are safe and well taken care of is a top priority.

 

Lately the issue of antibiotics in livestock has dominated headlines. Many of the articles contain little accuracy and a lot of finger pointing. But if the authors were to look at the facts, they would see a different story. Here are few antibiotic myths, debunked:

 

Myth: All farms give antibiotics to all animals, all the time

Truth: Most farmers use antibiotics on a very limited basis. Some choose to never use antibiotics at all. On our farm, we practice limited and as-needed use of antibiotics. They are administered only to sick cows and calves as part of a well-rounded rehabilitation process. We have several other options for helping them regain their health so many times antibiotics aren’t even necessary.

 

Myth: Antibiotics given to animals is found in the meat humans consume

Fact: Farmers and veterinarians are required to log all uses of antibiotics and keep animals with antibiotics out of the food system. On our farm, any animal that is given a dose of antibiotics is tracked and kept out of the herd until the antibiotic has passed through their system. The United States Department of Agriculture checks beef for antibiotic reside, ensuring that the beef sold to consumers is safe and antibiotic free.

 

Myth: Antibiotics can be spread from animals to humans through soil and water run-off

Fact: Farms, like any business, are regulated by state and federal agencies. Run-off of water and soil is monitored and tracked and is never allowed to interact with water used for human consumption. The Environmental Protection Agency monitors all bodies of water and is notified if a potentially hazardous situation is occurring on or near a farm.

 

Myth: Animals and humans are prescribed the same antibiotics

Fact: About 75% of the antibiotics given to animals are never or rarely used in humans. There are different families of antibiotics – some are used primarily in humans while others are used mostly in livestock.

 

Myth: Farmers should never be allowed to use antibiotics in livestock

Fact: Farmers and ranchers are responsible for the health and livelihood of their animals. Removing antibiotics would deprive them of an important tool for helping their animals return to health. No rancher wants to watch a calf perish from a completely treatable disease. That’s not human animal care. Antibiotics have a place in responsible animal care.


 

For more information about cattle care or myths, get more information at http://factsaboutbeef.com/.



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Mar232015

What Happens at a Bull Sale

Published by Robin Kleine at 7:00 AM under Agriculture | Coffee Shop Talk

Cattlemen attend cattle sales throughout the year. Here they spend time analyzing the animals, visiting with their friends who traveled from near and far to the sale and ultimately planning for future generations of cattle on their farms or ranches.

 

When beef producers like my family attend these sales, we want to purchase new animals that will help add value to our herds. These animals could have the potential to producer calves with lighter birth weights or heavier weaning weights, better structure or maternal strength, for example. Every operation wants to make some small improvement in the next generation of cattle born on their ranch.

 

What happens at a cattle sale?? Today, I’m taking you inside a cattle sale – Lee’s Cattle Co. 11th Annual Bull Sale held on March 18th, 2015.

 

First, the cattle are put into pens. Cattle sales can be held at the ranch, or another facility. This sale was held at a sale barn, where weekly auctions are held.

 

 

­­Second, the cattle are on display for the cattlemen to analyze and look at live and in the flesh, rather than the pictures and videos available prior to the sale.

 

 

 

 

Finally, it’s sale time! The ringmen (standing outside the sale ring) take bids from the crowd and tell the auctioneer when people are ready to buy a bull!

 

 

 

 

Below is a video of the action from the sale. Please note that at this specific sale, the cattle were shown on video, rather than being run through sale ring.

 https://instagram.com/p/0YaQdmMAGx/?taken-by=focusmarketinggroup

 

Welcome to the life of a cattlemen!

 

-Robin

 

 

 



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Mar162015

Bull Buying Basics

Published by Kiley DeDonder at 3:09 AM under Agriculture | Coffee Shop Talk | General | Nutrition

Bull sales are in full swing, and my kitchen table is filled with all sorts of different sale catalogs, fliers and various promotions marketing different beef breeds. My family usually purchases several different bulls each year during the month of March. It is really important that we do our homework at home before we step foot in an auction or log in to an online sale.

There is so much to consider when our family looks at buying a new bull – expected progeny differences (EPDs) help to provide insight on the genetic potential of that animal, genomic data, rate of gain, genetic defects, previous history, etc. It can sometimes be difficult to navigate all the data in front of me. It is important to me that I know and understand the family behind the business I’m possibly buying a new animal from. We all know that it takes two-to-tango, but my family places a big focus on the selection of an outstanding bull to sire our calves that we raise.

 Key questions we ask ourselves before we buy an animal for our ranch are:

 

What values do they have? What guarantees do they offer on the bull after the sale is over? The big one though, is what our goals for our farm are this year, and will we have a market for the type of bull we are purchasing? It sounds a lot like what you might ask yourself before you buy a new pair of shoes. What do I know about the brand, what is their reputation? If something happens, what are the chances they will replace or help find a solution to my problem? Does this shoe coordinate with any of the clothes I have at home?

Why is bull selection important to our ranch?

Bull or sire selection, on average, has a greater impact on the genetic improvement of our cattle herd because the sire is more likely to produce a higher number of calves in his lifetime compared to a cow, a sire has the potential to contribute a larger portion of the genes to the herd.

Why is bull selection important to you?

Our goal is to raise nutritious and great tasting beef for families to enjoy for years to come. When the bull we purchase sires cattle that are able to efficiently perform on our ranch we raise healthy and quality cattle that are able to provide the great tasting and nutritious food that your family deserves!

Until next time,

Kiley

 



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Feb122015

Made to Be Mothers

Published by Katie Sawyer at 8:41 AM under Agriculture | Coffee Shop Talk | General

I have a love-hate relationship with winter. It’s my favorite season on our farm because it brings a new crop of baby calves and proud mother cows. But it also creates long, sleepless nights for my farmer hubby and the occasional sad news of a calf that just didn’t make it.

But as I soak up the joy that is new calves playing in our backyard, anti-animal-agriculture groups continue to criticize animal owners like my husband and I for breeding our cows each year. They consider it abuse for our animals to be continually pregnant and instead advocate for cattle to spend their days mindlessly munching on green grass and carrying a calf every few years.

 

But I disagree. Our cows are born to be mothers. Not just in the literal sense of reproductive organs and hormones, but in their behaviors and temperaments. It’s their genetic make up and natural calling to carry a calf.

 

Our cows deliver a calf each winter and nurse it through the spring and summer months. In late April and early June they are usually impregnated again. All the while receiving the proper feed and nutrition – which varies according to their stage of pregnancy. We work to ensure all of our cows get pregnant around the time same so that we know when to expect calves.

 

The mothers provide all of their calf’s nutritional needs. She protects it from wildlife and the weather and watch over it as it runs, plays, grows and explores.  Mothers lick their newborns warm and dry and clean a dirty behind with a quick pass of the tongue. Mother cows and calves communicate with moo’s and bellows and pair up each night and throughout the day for food and protection. It’s a relationship not unlike that of my son and I’s and as I hear for the mothers call to their calves at the end of each day I know that motherhood is in their DNA.

 

We treat our cows with respect and a gentle hand and they, in return, allow us to participate in raising their calves. A cow’s job is to raise calves. That is her mission and purpose in life. Cows allow us to grow our herd and continue our dream of handing this farm and way of life to our children. Motherhood is not abuse, it’s a continuing of the life cycle we all depend on for food and fuel and it’s what our cows love to do.



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Feb042015

A Beef-y Vacation

Published by Robin Kleine at 7:42 AM under

Every year during the first week of February, thousands of cattlemen flock the Cattle Industry Convention & National Cattlemen’s Beef Association (NCBA) Tradeshow. The location changes every year, but this year’s convention – going on now – is in San Antonio, TX at the Henry B. Gonzales Convention Center

 

This event serves as a learning opportunity for cattlemen with any size cattle operation, and those with 20 cows at home can often be found socializing with owners of 50,000 head feed yards.

 

Furthermore, the Cattle Industry Convention serves as a meeting place for five different organizations within the beef industry –

  National Cattlemen's Beef Association www.beef.org

  Cattlemen's Beef Promotion & Research Board  www.beefboard.org

  American National CattleWomen, Inc.  www.ancw.org  

  CattleFax  www.cattlefax.com

  National Cattlemen's Foundation  www.nationalcattlemensfoundation.org

 

There’s more than just socializing at these events. Beef producers have endless learning opportunities, including the Cattlemen’s College. Various sessions take place during each day of the convention, including information about bovine reproduction, ranch management, beef cooking, estate planning, grazing and more! These sessions serve as a way for cattlemen to gather new information to take back home to our farms or ranches, as well as ask follow-up questions to the professionals delivering the information.

Image courtesy of @ChanMulvaney on Twitter

 

Additionally, the NCBA Tradeshow is always a highlight of the event. With hundreds of booths from breed associations and retailers, all highlighting new products and services, there are even more reasons to attend the event.

This event might sound like a bore to some of our audience … but for many, the Cattle Industry Convention is a highlight of our year. It’s a time to meet up with old friends, many of whom live across the country, and to make new friends, all while learning about our livelihood and favorite protein source – beef!

Because we are so passionate about beef cattle production, we’re always trying to learn new ways to do it better. Better might mean more economical practices, safer handling for us and the cattle, healthier end product or even insurance that ranchers will be able to pass on their operations to the next generation.

Until next time,

Robin


P.S. – Who says farmers aren’t hip? Check out the #beefmeet hashtag on Twitter to follow along with what’s happening in San Antonio! [https://twitter.com/hashtag/beefmeet]



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Jan282015

Super Simple Soup

Published by Kiley DeDonder at 3:38 AM under Agriculture | General | Recipe

Last night I knew that my husband (I’ve been married a month and it still feels strange to say that!) and I would not have much time for supper in between finishing evening chores and leaving for a community school board meeting. Knowing that it would be late before we made it back home I had to have something quick and easy and still hearty enough to satisfy our hard-working farming appetites. Luckily, even in a rush we were able to sit down and enjoy a big bowl of hamburger soup together!

Hamburger Soup

Prep time: 15 minutes                   Cook Time: 30 minutes                  Difficulty: Easy                   Servings: 12

Ingredients:

                2 ½ pounds ground chuck

                1 whole large onion, diced

                2 stalks of celery, diced

                3 cloves of garlic, minced

                1 can (14.5 oz.) whole tomatoes (diced tomatoes work great if that’s all you have in your pantry)

                3 cups of beef stock of beef broth, plus more as needed

                1 whole yellow bell pepper, seeded and diced

                1 whole green bell pepper, seeded and diced

                1 whole red bell pepper, seeded and diced

                4 whole carrots, peeled and sliced on the diagonal

                5 whole red potatoes cut into chunks

                3 tablespoons tomato paste

                ½ teaspoon kosher salt

                ½ teaspoon black pepper, more to taste

                2 teaspoons dried parsley flakes

                ½ teaspoon ground oregano

                ¼ teaspoon cayenne pepper, more if you like the heat

 

Preparation Instructions:

               

In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)

 

Return the pot to the heat and add the rest of the ingredients. Stir to combine, and then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy.

 

Soup should be somewhat thick, but if you’d like it to be more “soupy” add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed. I’m heading out of town for a few days for work and knew several items in my refrigerator would go bad before the weekend, so I actually threw in a variety of things such as leftover brown rice, mushrooms and yellow squash in addition to the ingredients listed above AND since this makes a big batch of soup, into the freezer majority of it went.

 

Don’t forget to serve with crusty bread or crackers!

 

Good Eats, EAT BEEF!

-Kiley



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Jan152015

Ranching – a Full Time Job

Published by Kassie Curran at 4:29 AM under Agriculture | General

As a college student, I feel extremely blessed to be able to get the “best of both worlds.” I have opportunities to learn about topics I’m interested in from experts in the field of food and agriculture, but when I get tired of the “big city” of Manhattan, KS I can go home and enjoy the rural lifestyle. When I’m at home I get to help work and feed cattle, care for newborn calves, and take lots of pictures of the scenery to remind me of home when I go back to school.

Something that I’ve been reminded of lately in these frigid temperatures is that while I get to relish the joys of being a rancher whenever I choose (which is usually when I have time and when the weather is nice), there are thousands of ranchers across the country who don’t get to go inside when it gets a little too cold for their liking. Nope – these guys and gals are sacrificing their own comfort for the sake of the cattle. Just as cattlemen and cattlewomen suffer in the heat of summer to care for their cattle, they also suffer in the chill of winter to make sure that cattle are well taken care of, have feed, shelter, and most importantly access to water. Ranching is not something that can be done at your leisure or when it’s most convenient, it’s a full time job – 365 days a year, 24 hours a day, 7 days a week.

My brothers chopping ice to make sure the cows have access to water.

One could wonder why someone would want to put themselves through this kind of torment and discomfort. It’s a valid question, and a big reason why so many people don’t return to their family farms and ranches in exchange for an 8 to 5 job – usually one that’s inside. This is also one of the reasons why we’ve seen the number of farms and ranches shrink, while the size of them grow. Consequently, farmers and ranchers have needed to adopt innovative technologies that help them be more efficient with less man power. Like most industries, the beef industry has evolved to fit the times and we now see a more technologically advanced industry with fewer than 2% of the population raising the food we eat while 10% of jobs in the U.S. are directly related to agriculture. However, in my opinion nearly any job can be related to agriculture if you think about it.  

Me and my siblings bundled up and feeding cattle.

Regardless of your occupation, let us be grateful to those who are willing to do the job we aren’t so that we can enjoy the fruits of their labor. Next time you take a bite into that juicy steak or savory burger, remember the hard work and sacrifice that ranchers put in to it that allow you to enjoy that delicious and nutritious protein in a nice, warm place.

Thank you to all farmers and ranchers that work every day of the year – rain or shine, heat or cold, wind or snow – to provide food for others throughout the world!

As always, eat beef!

Kassie



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