Tag Archives: beef

Zucchini Lunch

Continuing my collection of zucchini recipes, i post this one.  I’t s really so easy it can hardly be considered a recipe.

INGREDIENTS:

  • Zucchini – spiralized or sliced thinly with mandolin
  • Onion – sliced
  • Garlic – minced or chopped
  • Sea Salt
  • Pepper
  • Option toppings can include any kind of meat chopped up, shredded cheese,

DIRECTIONS:

  • Spiralize or thinly slice zucchinis into a skillet and saute until moisture is lessened
  • Meanwhile, slice onion  and mince garlic then add to skillet
  • Add cooked meat and warm through.
  • Top with sliced hard cooked eggs, cheese if desired.
Zucchini, Cheese, Eggs, Meat
This tasty dish will replace my daily lettuce salad until fall greens crop come along.  My dish today has leftover corned beef.

Already Dead

Already Dead –

By Kit Pharo

Henry Ford once said, “The man who is too set to change is dead already.   The funeral is a mere detail.”   I had to read that quote a couple of times before I fully understood how powerful it is – and how appropriate it is to the current beef industry.   You may have to do the same thing.

I want you to think back to the drastic changes that were taking place when Henry Ford made this bold statement.   The horse and buggy were being replaced by automobiles.   Draft horses were being replaced by tractors.   For many people, these changes were beyond comprehension.   If you and I lived during that time period, there is an excellent chance we would have been extremely reluctant to accept those changes.

People hate change!   Nowhere is this more prevalent than in the cow-calf sector of the beef industry.   It often takes two or three decades for cow-calf producers to make simple changes – even though they know the change will be for their own good.   Some changes are not possible until one generation gives way to the next.   As stated in the leadoff article of our Summer 2020 Newsletter, many family businesses advance one funeral at a time.   If you don’t think this is true, you are living in la-la land.

Cow-calf producers who think they can continue to do things the way they have always done them need to WAKE UP and smell the coffee.   As Henry Ford said, “Those who are too set to change are already dead.   The funeral is a mere detail.”   Are you already dead?   I hope not.   It’s not too late to make the necessary changes in your program and genetics – but time is of the essence.   Nothing stays the same.   It’s Time to Change Horses!

Corriente Cows

As you know from reading my blog, i really like Corriente cows.  I’m nearly out of the purebred ones, but most of my replacements have a percentage of Corriente in them and that adds to the cross.  It’s a slim profit raising Corrientes unless you can find a niche market.  Also, they will not ‘finish’ like a beef cow, so are far too lean with next to no fat cover to make it profitable to butcher them.  (However, the meat is absolutely outstanding and that is pretty much all we butcher for ourselves.) So they remain relegated to entertainment (rodeo).

Anyway, a short article came out in the most recent edition of Working Ranch and I’d like to share it with you.

Shabbat Shalom!

tauna

 

 

8_44_19_scan82626943
Enter a caption

8_59_55_scan85012583

9_09_02_scan9640458

Beef, Tuna, Chicken Salad

A recipe i learnt from my Grandma Falconer is Beef Salad.  This mixture makes great take-to-the-field sandwiches, yet easily fits onto a bed of lettuce, use as a dip with crackers or chips, or eat by itself.

The starting point for the meat is about 1/2 lb of ground cooked roast, ground cooked chicken, or 1 6 oz can of tuna.  I’ve tried this with lamb roast and turkey, and for whatever reason, it just doesn’t taste quite right.  Personal taste – i love lamb.

  • 6 hard cooked eggs
  • 1 tablespoon mustard
  • 1 tablespoon chopped pickles or pickle relish, optional
  • 5-6 tablespoons mayonnaise
  • pinch of salt and pepper, if desired

Peel and chop the eggs, either by hand or in a food processor.  Place them in a medium sized bowl, then add the meat and other ingredients.  Stir and mix thoroughly.

Voila!  already ready to serve.  This recipe if fully adjustable to your own tastes.  Perhaps you prefer more meat to eggs or vice versa.  Or a spicier mustard or more mayo.

b611d9ec-3575-4a8d-b6ee-0e7f2a3c95f6-3012-0000060f04bf7c20_file

Friday Night Homemade Pizza

A tradition in my family growing up was to have pizza on Friday night.  I’ve carried that through to my family and seldom do we miss having home made pizza on Friday evening, even though the children are adults now and two live away from here.

Growing up, home made pizza was Chef Boyardee from a box.  No matter; Mom doctored up so it was great!.

Here’s my recipe.

For the dough be sure to allow at least 2 hours. (this makes two large crusts, so before the second rise, i stick 1/2 into a Ziplock Freezer bag and pop it into the freezer. Just bring it out of the bag enough time ahead for it to thaw – don’t leave it in the bag because it will rise as it thaws)

Pizza Dough - Wall Street Journal

PIZZA DOUGH

THE INGREDIENTS:

  • 2 cups all purpose or bread flour
  • 2 cups whole wheat flour
  • 2 teaspoons honey
  • 2 teaspoon sea or Real salt
  • 2 tablespoons olive oil
  • 1 tablespoon active dry yeast
  • 1 1/3 cups warm water

THE STEPS

Add flours, honey, yeast, and salt to the bowl of a food processor or electric mixer and process to combine  (i just put it in the bowl of my Kitchenaid Artisan bowl and mix by hand briefly).  Add water and 2 tablespoons olive oil and continue to process until dough forms a ball.  If dough is sticky, add more flour, 1 tablespoon at a time.  If dough is too dry, add water 1 tablespoon at a time.

Scrape the dough onto a lightly floured surface and knead until you have a smooth elastic ball, about 5 minutes.  I use my Kitchenaid Artisan mixer.

Form dough into a smooth ball and place in a large bowl greased with olive oil. Cover bowl with plastic wrap and set aside until dough doubles in size, about 1 hour.  Cut risen dough in half.  Knead each half briefly and then shape into a ball.  Place the two balls on a lightly floured surface and cover loosely with a clean towel or plastic wrap.  Let rest 1 hour at room temperature or in the refrigerator up to 24 hours.  If refrigerated, let dough come to room temperature before continuing.

Use a rolling pin to roll out and your hands to stretch each ball into a circle or whatever size your pizza pan.  If dough becomes too elastic, place it in the refrigerator for about 10 minutes to relax before continuing.

Preheat oven to 350° F.  Assemble pizza with toppings and bake about 25 minutes if using a metal pan and 30-35 minutes if using a baking stone.

The toppings:

That’s wide open and just your favorites.

If you want stuffed crust – Usually, but not always, i roll out the dough large enough that i can place thin slices of cheese along the edge of the pan and cover with dough for stuffed crust.

I top the dough with home made pizza sauce (still perfecting it, but it’s pretty good) or whatever commercial product you like.

Top with Parmesan or Parmesan mix shredded cheese.  I use 4C Homestyle Brand Parmesan or Parmesan/Romano Mix both of which i buy at Wal-Mart.

Next on is previous cooked, drained, and cooled 1 lb of our home raised ground beef (or i plan ahead and turn it into beef sausage – i don’t eat pig).

Thick sliced Portabella (Babybella) mushrooms and sliced natural olives.

Shredded whole milk mozzarella cheese, but often i add Cabot Extra Sharp White Cheddar in the 2 lbs package which is also available at Wal-Mart. 

Enjoy and Shabbat Shalom!

tauna

Profitable Ranch Strategies

Although Jim’s article in On Pasture is specifically geared towards livestock/pasture management, the principles can easily be applied to any business.

Kick the Hay Habit – Jim Gerrish’s Tips for Getting Started

By   /  September 17, 2018  /  No Comments

    Print       Email

This week’s Classic by NatGLC is from Jim Gerrish. Jim will be speaking about Grazing Lands Economics at the National Grazing Lands Conference in Reno in December, so we thought you’d like to have an idea of what he might cover. Jim is one of over over 50 producers who will be part of the conference talking about innovative grazing management. We hope you’ll join us! Register before October 16 to get the reduced rate of $395, and bring a friend or spouse with you for just $175 more.

Hay feeding still ranks as one of the top costs of being in the cow-calf business in the U.S. The good news is we do see more and more livestock producers ‘Kicking the Hay Habit’ with each passing year. There is much more to kicking the habit than just deciding one day that you’re not going to feed any more hay. It usually takes several management changes to get there.

Here are what I am seeing as the top five moves for getting out of the hay feeding rut.

1. Have a plan for year-around grazing.

This doesn’t mean just hoping you have some grass left over in the fall to use during winter. It means making a critical evaluation of all of your forage resources and mapping out when they can be used most optimally. Develop a calendar of when your stock are going to have their highest and lowest demands. As an industry we have given a lot of lip service to matching forage and animal resources, but the majority of ranchers still do a pretty poor job of implementing a sound plan.

2. Change your calving season to a less demanding time of year.

It is much easier to graze a dry, pregnant cow through the winter than a lactating mama. For many of today’s moderate to high milk producing beef cows, daily forage demand at peak lactation is 50-80% higher than when she is at dry, pregnant maintenance. Late spring or early summer calving seasons work well in a lot of ranch country once you change your mind about a few things. I’ve met very few ranchers who switched to later calving who ever went back to winter calving.

3. Make sure your cattle match your environment and climatic conditions.

You really want your cattle to survive and thrive on the native resources of your ranch. The more petroleum and iron you put between the sun’s solar energy and your cow’s belly, the less profitable you are likely to be. Cattle should be able to earn their own living. You shouldn’t have to earn it for them. Consider every head of cattle on your place to be a ranch employee. Your primary job as manager is to create a working environment for your employees to do their job.

4. Manage all of your pasture and rangeland more intensively.

CP snow grazing Oct 26This does not mean graze it more intensively, this means manage it more intensively. If you do, you will get more forage production and greater carrying capacity from your land. Simply rationing out what you are already growing is one of the easiest places to pick up more grazing days from every acre. One of the strongest arguments I can make for Management-intensive Grazing (MiG) in the summertime is to create more winter pasture opportunities.

5. Change range use from summer grazing to winter grazing.

In most environments with degraded rangeland, switching to predominantly winter use is a great strategy for improving range condition. Many public lands offices are very willing to work with ranchers on this kind of positive change. We do see some agency offices and employees who drag their feet on making any kind of change, but most are willing to work with you if you have a grazing plan that will help them meet their conservation goals.

IMG_9954You may not need to make all these changes in your operation. It depends on where you are right now and where you want to end up being. While some operations go cold turkey and try to make the entire shift in a single year, it may be easier to make the transition over 3 or 4 years. You will take some learning and adjustments to get comfortable with the new approach. Your livestock will also need to adapt to the new management regime.

Most beef herds in the US and Canada are made up of cows that are too big and have too much milking ability to live within the resource capability of the land base. Winter grazing is a lot easier with the proper type of cow on your place. Making the switch in calving season might be as easy as just holding the bulls out for a couple extra months. Changing cow type to a more moderate framed and lower milk producing animal will take quite a bit longer.

The key point is to have a plan for making the transition with a clear target of where you want to go.

Thanks to the On Pasture readers providing financial support.

Can you chip in? To be sustainable, we need a $15,000 match from readers to make our grant happen this year. If it’s an option for you, consider becoming an “Ongoing Supporter” at just $5/month. Being able to show that kind of support is especially helpful when we’re approaching outside funders.

    Print       Email

ABOUT THE AUTHOR

Jim Gerrish is the author of “Management-Intensive Grazing: The Grassroots of Grass Farming” and “Kick the Hay Habit: A Practical Guide to Year-around Grazing” and is a popular speaker at conferences around the world. His company, American GrazingLands Services LLC is dedicated to improving the health and sustainable productivity of grazing lands around the world through the use of Management-intensive Grazing practices. They work with small farms, large ranches, government agencies and NGO’s to promote economically and environmentally sustainable grazing operations and believe healthy farms and ranches are the basis of healthy communities and healthy consumers. Visit their website to find out more about their consulting services and grazing management tools, including electric fencing, stock water systems, forage seed, and other management tools.

Grazing Management Primer – Part 3

Here’s a primer for managed grazing, Part III

A few more thoughts on grass regrowth, animal production and timing.

Alan Newport | Dec 08, 2017

In the first two stories of this series we covered some terms used in managed grazing, provided their definitions, and explained why the terminology and the ideas they represent matter.

In this third and final article of our managed grazing primer, we’ll cover some important concepts that aren’t based in terminology.

Plants: Taller and deeper is better

Early in the days of managed grazing there was a huge and largely mistaken emphasis on grazing plants in Phase II, or vegetative state.

Pushed to its logical end, this resulted in what then grazing consultant Burt Smith once commented about New Zealanders: “They’re so afraid of Phase III growth they never let their plants get out of Phase I.”

Young forage is high in nitrogen/protein and low in energy, while older forage is higher in energy and better balanced in a ratio of nitrogen/protein, although it has higher indigestible content.

This older attitude foiled the greatest advantages of managed grazing. It never let the plants work with soil life to build soil. It never let the grazier build much forage reserve for winter or for drought.

Last but not least, we were told for years the quality of taller, older forages was so poor that cattle could not perform on it. That is not necessarily true of properly managed, multi-species pasture where soil health is on an increasing plane and cattle are harvesting forage for themselves. It’s all in the management.

Balance animal needs with grass management

One of the most important concepts to managing livestock well on forage is to recognize livestock production and nutritional needs and graze accordingly.

If you have dry cows or are dry wintering cattle, you might ask them to eat more of the plants.

Remember the highest quality in mature, fully recovered forage is near the top of the plants and the outer parts of newer or longer leaves

Again depending on livestock class and forage conditions, an affordable and well-designed supplement program can let you graze more severely, also.

Erratic grazing breeds success

Nature is chaotic and constantly changing, so your grazing management needs to be also.

If you graze the same areas the same way and same time each year, you will develop plants you may not want because they will try to fill the voids you are creating and you may hurt plants you desire because they will become grazed down and weakened, perhaps at critical times.

If you move those grazing times and even change animal densities and perhaps also add other grazing species, you will create more diverse plant life and soil life.

Remember, too, that your livestock don’t need to eat everything in the pasture to do a good job grazing.

Cattle legs are for walking

Water is always a limiting factor for managed graziers, but the low-cost solution in many cases is to make cattle walk back to water.

Certainly you can eat up thousands of dollars of profit by installing excessive water systems and numerous permanent water points.

This can be overcome to some degree with temporary fencing back to water and using existing water sources.

Read Part I or Part II.