Kansas

Maybe you haven’t heard of the “fluffy cow” phenomenon that hit mainstream news last week. But, I have been reading about it for almost two weeks now.

As the social media manager for a livestock marketing agency, I have seen the #fluffycows headline blowing up every newsfeed I have – Twitter, Facebook, blogs, Yahoo! News, The Today Show, you name it.

The craze started here with one post like this - http://abcnews.go.com/blogs/headlines/2013/06/fluffy-cows-set-internet-hearts-aflutter/.

Part of me is annoyed, because I know that the beef industry and cattle in general offer so much more than fluff. Yes, show cattle have glossy coats, but they are a relatively small part of our industry. Yes, I grew up showing cattle. Yes, my paycheck comes from the producers of these “teddy bear-esque” animals. But, even I know that a steer doesn’t have to have 6 inches of hair to make a good steak or a delicious hamburger.

The other part of me thinks it is AWESOME, because finally the industry and hobby that I have enjoyed for years is being recognized. Some others in the beef industry have similar feelings. Read Amanda Radke’s opinion from BEEF Magazine here, http://beefmagazine.com/blog/fluffycow-trend-good-industry.

I think that Matt Lautner, whose bulls were featured in the posts as the “poster children” for fluffy cows deserves some credit as well. They have also been featuring producers of fluffy cows on their blog (http://www.mattlautnercattle.com/). They created this infographic to inform the consumers about cattle showing, telling them that it’s about more than growing hair and sculpting it into these idyllic cow forms. It’s about responsibility and dedication and stewardship … and AND and – I could go on and on, because I know from experience!

So tell me, beef connoisseurs, do you think the fluffy cow craze has impacted our industry’s image? Do you think fluffy cows are the cutest things under the sun? But, most importantly, are you still going to have steak fajitas for supper tonight? Or maybe an all beef hotdog?

Check out this depiction of the beef cuts over Texas Tornado, whose picture gathered lots of Fluffy Cow attention. Courtesy of Matt Lautner Cattle (http://www.mattlautnercattle.com/?p=59752).

My love and adoration for fluffy cows certainly isn’t going to affect my decision to eat beef.

Until next time,
Robin

Tags: Animal Welfare, Beef, Cattle, Food Production, Kansas, Ranch

May is Beef Month! This is exciting for me as a cattle producer, but then again I don’t really need a holiday to eat beef.

I thought today we would visit about a great May “holiday” – the Kentucky Derby! I love the idea of Southern proper ladies in fancy dresses, wearing large hats and sipping on mint juleps, as well as gentlemen in seersucker suits drinking bourbon and water and smoking cigars.

Photo Courtesy of www.heartofahorse.org

If you’ve never been to Churchhill Downs, the grounds themselves are beautiful, and watching the horses race is truly exhilarating. This is an American tradition, and in my opinion a great excuse to invite over your friends, put on a big hat and grill some beef!

The race is set for Saturday, May 4^th at approximately 6:24 pm EST.

Here’s a healthy way to incorporate beef into your party – kabobs! Krissy at The Dainty Chef shares a great recipe for pineapple beef kabobs on her blog here, http://dainty-chef.com/2011/05/pineapple-beef-kabobs.html

Pineapple Beef Kabobs

Ingredients:
For the marinade:
1 cup teriyaki
1/2 cup brown sugar
1 6 oz. can pineapple juice
6 cloves garlic
1/8 tsp. pepper
1 tsp. lemon juice
1 tbsp. worchestire sauce
beef tenderloin or your favorite type of steak (how much depends on how many kabobs you want)

For the kabobs:
Cut the red onion, red pepper and pineapple into chunks.

Instructions:
Combine all your marinade ingredients into a bowl and whisk together. Cut your choice of meat into chunks and drop into marinade. Cover & refrigerate for 1-4 hours. When ready to cook, preheat grill to medium high. Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread the beef, pineapple, peppers and onion. Grill, covered, over medium-hot heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.

Photo courtesy of dainty-chef.com

Remember May is Beef Month. How else can you celebrate? It’s easy to incorporate beef into your diet, especially with warmer temperatures and grilling season officially here to stay.

Cheers,

Robin

Tags:

Chipotle Beef Wrap

 

Ingredients
2 teaspoons olive oil
1 6- to 8-ounce lean steak (like the flat iron, tenderloin, etc.)
1 tablespoon canned chipotle in adobe, chopped
4 tablespoons fresh cilantro
2 large whole wheat tortillas
2 tablespoons light mayonnaise
Lettuce and tomato

 

Make It
Rub olive oil in a heavy skillet. Saute steak over high heat until medium rare to medium, turning once (7 to 10 minutes). Set aside until cool; slice thinly. Stir together chipotle in adobe and mayonnaise; spread on tortillas. Add 2 tablespoons fresh cilantro to each; top with beef and lettuce and tomato. Roll up.

 

Until next time,

Robin

Tags: Beef, healthy lifestyle, lean beef, Kansas, Nutrition, recipe, Steak

 

This commercial hit me hard, and I’m certainly not one to be influenced by commercials on during a sporting event. But, Paul Harvey holds a special place in my heart, as my family listened to him on the radio every morning and every lunch hour. During these lunches we weren’t allowed to speak, as my dad needed to know what was happening in agriculture (the markets, the weather, the bean crop in Argentina, etc.) But, I was probably too busy eating my peanut butter and jelly sandwich with the crusts cut off to even notice then.

 

Now, I watch my dad work hard everyday - finishing his 40-hour week during planting and harvest on Tuesday.

 

I am applauding Dodge, and I am mostly applauding the American public for welcoming this message – without anything degrading, vulgar or sarcastic in the dialogue. We, the American farmers are very hard working, and thank you Dodge for acknowledging that with a $4 million dollar commercial.

 

On top of it, the imagery used in the commercial is beautiful.

 

This blog from NPR encourages conversation on the commercial, and I have read some of the comments. http://www.npr.org/blogs/thesalt/2013/02/04/171056911/-god-made-a-farmer-and-the-super-bowl-made-him-a-star Here is your chance to stand up to agriculture, again.

 

Until next time,

Robin

Tags: Beef, Cattle, Cowboy, Family Farms, Farmers, Food Production, Kansas, Ranch

 

While this picture was clearly taken in the summer months, we hope to have more happy, healthy calves like this born this winter!

 

Snow is on its way to Kansas, so please say a little prayer that all the farmers, ranchers and livestock survive the holiday season, as well as you on your travels to places near and far.

 

Cheers,

Robin

Tags: Beef, Cattle, Family Farms, Food Production, Kansas, Ranch, Animal Welfare

October is National Farm to School Month and the Beef Checkoff is partnering with the initiative to celebrate “Explore Beef” theme day on October 30.

 

The Farm to School Network connects school-age children (5-18) with local farms to talk about healthy cafeteria meals, agriculture education opportunities and support for local/regional farmers.

On October 30, the Beef Checkoff encourages farmers and ranchers to speak to classrooms, or direct teachers to the Beef. It’s What’s for Dinner website or the Cow-Chow interactive game to teach them about what cattle eat.

 Kansas rancher Debbie Lyons-Blythe was quoted in a recent press release, “It’s a great way to answer specific questions about how cattle are raised, explain how cattlemen and women care for the environment, and connect those who are interested in learning more about the families who raise beef.”

 

For more information please contact the Farm to School Network Kansas liaison, Barb Depew,
785-456-7388 or
bdepew@ksde.org.

So here cattle lovers, here’s your chance to give back to your local community.

Best,
Robin

Tags: Beef, Cattle, Family Farms, Farmers, Food Production, Kansas, Ranch

If any of you are active on Facebook, you’ve probably heard about this video created by the Peterson brothers from Saline County. “I’m Farming and I Grow It” is a parody to the popular “I’m Sexy and I Know It” by LMFAO.

These three Kansas farm boys – Greg, Nathan and Kendal – are passionate about agriculture. I am fortunate enough to know Greg, as we are both Ag Communications & Journalism students at K-State and work together through the Ag Communicators of Tomorrow (ACT) club. I think we’re lucky to have a member as creative and as excited about our industry as Greg.

Here’s a link to a article in the Kansas City Star about the video that has gone viral: http://www.kansascity.com/2012/06/27/3679943/saline-county-brothers-parody.html

Link to video

http://www.youtube.com/watch?v=48H7zOQrX3U

Enjoy!

Robin

P.S. – Be sure to check them out on Facebook too! http://www.facebook.com/PetersonFarmBros

Tags: Beef, Cattle, Cowboy, Family Farms, Farmers, Food Production, Kansas, Ranch

   It’s breeding season! About 45-60 days after baby calves are born, farmers and ranchers start breeding their cows back for next year’s calf crop. A cow’s gestation length is about 285 days, or 9 months, similar to humans.

   This heifer calf was born at the beginning of April, and her mom will be bred soon using artificial insemination (AI), so that she can have another calf next spring.

   On today’s farms and ranches, we use artificial insemination (AI) to impregnate our cows. This practice, which first began in the 1930s, uses frozen bull semen collected by professionals at a specialized facility. These bulls are selected for their outstanding traits, like muscling and growth, as well as docility, birth weight and calving ease. Then, farmers/ranchers/AI technicians breed the cows by hand --- with the help of some tools.

   AI is a good way to get superior genetics for a fraction of the cost. At RJ Show Cattle, my brother and I cannot afford to go out and spend thousands of dollars on a bull, when we only breed about 10 cows/year. But for $25-50, we can buy a dose of semen from the bull we want to use. Because we do the breeding ourselves, we keep very detailed records of when each cow was bred, so we can be prepared for her to calve in the spring. We can also select bulls that have more muscling, more growth, and better calving ease than our cows. This will help with genetic improvement in our herd! Because I am now comfortable AI-ing our cows, this is also an added savings for our operation.
During AI School, the instructors, Dr. David Grieger and Dr. David Nichols stressed proper semen handling techniques, and heat detection methods. They stressed over and over how important it was to do proper preparation work to ensure a pregnancy in our cows.

   In April this year, I was fortunate enough to take an AI class offered through the K-State Department of Animal Sciences & Industry. Here are a few of the students practicing with cows owned by university.

   While AI is not a glamorous process, it really is a valuable skill for a beef producer to have. I am excited to be helping at home with the AI of our cows, and to be saving us the time and money it takes to manage a bull as well.

Cheers!
Robin

Tags: Beef, Cattle, Family Farms, Farmers, Food Production, Kansas, Ranch

I really admire Ms. Burkholder’s blog because she addresses “hot topics” in the industry, where she quite literally grabs the bull by the horns. She calls on her industry friends to provide an expert opinion and also fully understands why those in the urban setting can get the wrong impression of what happens on a farm/ranch. Check out her thoughts on Lean Finely Textured Beef here: http://feedyardfoodie.wordpress.com/2012/03/15/looking-for-good-answers-to-hard-questions/.

According to the blog, “Feed Yard Foodie is a site where people can come to read about the real story of beef, written by someone who actually gets their hands dirty.”

Blog on girlfriend!

Cheers,
Robin

Tags: Beef, Cattle, Family Farms, Food Production, Ranch

 

 

The dark spot there is where the wound healed thanks to our local veterinarian.

 

After this accident, Reckless was a little behind all of the other calves her age. She couldn’t get out and play as well, and wasn’t as excited about eating as her friends.

 

But, Reckless made a miraculous comeback! She went to her first show in September, the World Beef Expo in Milwaukee, Wisconsin. And now, she is a spoiled member of the RJ Show Cattle show string!

This past weekend, I got to show Reckless at the Purdue AGR Preview Show in Lafayette, Indiana. She won her class, and we will continue to show her until she has her first calf next spring!

 Reckless looks like a professional in the show ring!

 

The moral of this story is simple, beef producers such as myself will do anything to keep our animals alive and well. And even though Reckless was a little more work than any other calf, we worked hard to make sure she recovered from her injuries and disadvantages.

 

 

Cheers,

Robin

 

 

 

 

Tags: Beef, Cattle, Family Farms, Ranch