Beef! It's What's for Thanksgiving!

While many homes are preparing for holiday meals you might want to consider plucking the poultry from your menu and roasting tender and savory beef. Try a Classic Beef Ribeye Roast or a Chuck Roast for a hearty holiday meal that won't disappoint. Chef Dave Zino answers your oven and pot roasting questions in the video below.



 According to Chef Dave, there are two different roasting methods:


Dry Heat Roasting 

Great for ribeye roast, rib roast, tenderloin roast, tri-tip roast, round tip roast, and rump roast.

Step 1 – Preheat oven.
Step 2 – Remove roast from refrigerator and place on rack in shallow roasting pan. Insert oven-proof meat thermometer in roast so top is in the thickest part, not resting in far or touching bone.
Step 3 – Roast between 325°F and 425°F depending on the roast.
*Chef’s tip don’t cover or add water.

Moist Head Cooking 
Great less tender cuts like brisket, eye of round steak, bottom round steak, bottom round roast, short ribs, and chuck roast.

Step 1 – Slowly brown beef on all sides in small amount of oil in heavy pan over medium heat. Pour off drippings.
Step 2 – Add beef back in pan and add cooking liquid. Add herbs or seasonings, as desired. Bring to a boil, then reduce heat.
Step 3 – Cover tightly and simmer gently over low heat on top of range or in a preheated 325°F oven, until beef is fork tender.

Beef Quality Assurance Workshops Scheduled

Beef Quality Assurance (BQA) sessions will be held throughout Illinois 
in November and December. These sessions will provide beef producers up-to-date standards and technologies to improve animal welfare and beef quality. 

Meeting dates and locations include: 

Nov. 21 – 6 p.m., American Legion, Lincoln 
Dec. 3 – 6 p.m., Lost in Time, Fairbury 
Dec. 10 – 6 p.m., Head Farms, Blue Mound 

“The Illinois BQA program is a proven education system that teaches sensible management practices that help improve the quality and safety of beef,” said Travis Meteer, University of Illinois Extension beef specialist. “It clearly demonstrates how a producer’s actions on the farm have a huge impact on the final beef product.” 

Beef Quality Assurance is a national program that hopes to raise consumer confidence through offering proper management education and guidelines for the beef industry. 

A $25 fee includes the cost of a meal and training materials. Pre-registration is encouraged. Attendees should RSVP to Shelia Stannard at shelia@illinoisbeef.com or 217-787-4280. 

Beef Producers Promote Positive Image of Agriculture

Moms from the Chicago area toured Larson Farms of Maple Park and learned about the beef industry.

A Chicago-area mom gave beef producers Mike and Lynn Martz the ultimate endorsement after touring their Maple Park farm on Sept. 21. She expressed concerns about hormones in beef, but after a presentation about hormones in food from Mike she said she feels confident about choosing beef for dinner.

Welcome to the second year of Illinois Farm Families (IFF) Field Moms – a program for Chicago-area mothers who have questions about farming and how their food is raised. IFF is a coalition of commodity groups for beef, pork, dairy, corn, soy and the Illinois Farm Bureau.

The Field Moms were able to tour the Martz's cattle handling facility and learned about the process of ultrasounding cattle. They also viewed the cattle in barns while Mike explained the benefits of confinement feeding from an animal welfare standpoint. He also showed the Field Moms a variety of cattle feeds and discussed nutrition.

Moms experience a cattle handling facility.

Before a lunch of roast beef sandwiches, Mike gave a presentation about hormones in food and explained marbling, steak selection, and the USDA beef grading system.

Mike Martz used M&Ms to help Chicago moms visualize the hormone estrogen levels in food. Mike took four jars, enlisting the help of his grandson, and filled each with an M&M to represent each nanogram in the following: (from l to r) 29,400 nanograms (ng) in a single birth control pill, 225 ng in a baked potato, 1.9 ng in a 3 oz.  steak from a steer treated with growth-promotants, and 1.3 ng in a steak from an untreated steer.

Mike pointed out the moms were not the only ones that learned from the experience.

“We get a better idea of our consumers and their thoughts,” he said. “The moms were very open-minded and had great questions. The Field Moms program is a great way to share our story about the beef industry.”

After the tour, the 18 Field Moms in attendance were asked to blog about their experience. Read their thoughts about beef by clicking on the select links below or by visiting www.watchusgrow.org.

Why Consumers Can't Have the iPhone 5, Sprawling Suburbs and the Pitchforked Farmer Too

Amina Nevels, Chicago

“With farmers being charged with feeding more than just their family and their town, and with less space to do it, farmers (although still good stewards of the land) are seeking efficient and effective ways to raise livestock and cultivate the land within the changing times.”

Let’s Talk About Hormones in Meat

Christa Grabske, Mt. Prospect

“After my visit to a cattle farm, I feel even more confident about choosing beef for dinner."

Visiting A CAFO

Katie Grossart, Chicago

“I was amazed at both the amount of work and the amount of technology that goes into farming on Larson Farms.”

CattleFax - Weekly Recap

The fed cattle market was mostly $1/cwt. higher last week. The South traded cattle at $131 to $132/cwt. Live trade in the North was at similar levels, and dressed trade occurred from $207 to $208/cwt. Boxed beef was modestly lower for the week as near-term demand has shifted towards Thanksgiving fare rather than beef. Look for shift back towards beef in the near future. Middle meats are holding their value while end cuts struggle. Feeder cattle prices were mostly steady for the week while calves were primarily steady to $2.00 higher. Supplies of replacement cattle, especially on the yearling side are starting to decrease as we move past the fall run. Slaughter cow prices were steady to $1.00 higher this week. Corn values were sideways to softer for the week, the record crop is nearly all in the bin at this point.

Check out today's Chart of the Day. For recent market news and analysis, visit CattleFax.com.

Chicago Consumers Enjoy Beef

Sara Prescott volunteered to be a good steward of the Beef Checkoff by sharing beef nutrition and beef production stories on behalf of Illinois’ cattle farmers on Oct 28. Shoppers crowded the aisles of the Williams Sonoma store at the Oak Brook Center in Oak Brook, Ill. For those of you not familiar with Williams Sonoma (I wasn’t) it’s an upscale home goods store where the price tag on a wooden spoon is $40 and where you can engage with a good number of Chicago’s “food elite” consumers.

Sara and I made our trek north from Springfield, armed with several pounds of sirloin and ground beef, and dozens of recipe brochures to conduct cooking demonstrations. Our mission was to show consumers that beef can be a nutritional and economical protein source for meals year-round. We all love grilling season, but what about a pot of chili on a brisk fall day? We also hoped for a few one-on-one conversations so Sara could tell people more about herself as an Illinois beef farmer.

The first recipe Sara demoed was Chili Beef Express, a seven-ingredient recipe that’s packed full of ground beef. Sara stood at a cooktop in the center of the store and prepared the recipe from start to finish explaining the process to shoppers, while I distributed more than 120 samples from a pre-made pot.

Sara Prescott prepares sirloin for Szechuan Beef Stir Fry as shoppers ask questions,
sample chili, and pick up recipe flyers and brochures.

The most common response we heard was “Wow! That’s good!” along with:

“It’s so simple!”

“I’m definitely trying this at home.”

“This makes me want to eat more beef.”

Sara also fielded questions about the differences in labels on ground beef packaging, the nutritional value of beef, the best way to prepare certain cuts of beef, and what her kids do on the farm.

An hour later we were ready for our next recipe, Szechuan Beef Stir Fry. Another easy to prepare and lean dish, shoppers expressed their surprise at the flavor and tenderness of the beef.

With more than 160 samples served and the equivalent of recipe flyers distributed (we ran out of recipe flyers, but luckily were able to tell shoppers they could find the recipes at www.beefitswhatsfordinner.com) we were able to reach nearly 200 consumers in a matter of three hours.

Our time in Oak Brook goes to show that nothing gets a person’s attention more than the smell of beef sizzling in a skillet, that most people want to serve a nutritious, affordable and convenient meal to their families and are relieved to find out that beef is a great option, and that a little time talking about the industry that you love can go a long way.

Chili Beef Express and Szechuan Beef Stir Fry were demoed and sampled at the
Williams Sonoma store in Oak Brook on Oct. 28.

One-Dish Beef Stroganoff

Are you looking for something quick and easy for dinner tonight? Try this One-Dish Beef Stroganoff!

One-Dish Beef Stroganoff

Total Recipe Time: 30 to 35 minutes
Makes 4 servings
Ingredients

1 pound Ground Beef (93% lean or leaner)
1/2 pound sliced button or cremini mushrooms
3 cloves garlic, minced
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
2 cups uncooked whole grain wide noodle-style pasta
1 can (14-1/2 ounces) reduced-sodium beef broth
1 cup frozen peas
1/4 cup regular or reduced-fat dairy sour cream plus additional for topping
1 tablespoon regular or coarse-grain Dijon-style mustard
Salt and pepper

Instructions

Heat large nonstick skillet over medium heat until hot. Add Ground Beef, mushrooms, garlic and thyme; cook 8 to 10 minutes, breaking Ground Beef into 3/4-inch crumbles and stirring occasionally.
Stir noodles and broth into beef mixture. Bring to a boil. Cover and cook 9 to 10 minutes or until noodles are tender, stirring twice. Stir in peas; continue cooking, uncovered, 3 to 5 minutes or until peas are heated through, stirring occasionally.
Remove from heat; stir in 1/4 cup sour cream and mustard. Season with salt and pepper, as desired. Garnish with additional sour cream, if desired.

Tips
Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.

Nutritional Information

Nutrition information per serving: 444 calories; 12 g fat (5 g saturated fat; 4 g monounsaturated fat); 86 mg cholesterol; 616 mg sodium; 48 g carbohydrate; 6.6 g fiber; 38 g protein; 14.4 mg niacin; 0.6 mg vitamin B6; 2.4 mcg vitamin B12; 5.7 mg iron; 25.0 mcg selenium; 7.8 mg zinc; 101.2 mg choline.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.

Leading Locally - Heartland Beef Alliance

Do you want to promote the beef industry in your local community, but are not sure how to start? Learn more about Illinois Beef Association affiliate groups and how they're active industry advocates.

Heartland Beef Alliance members take pride in promoting beef in their area and stay active as a volunteer-lead group engaged in cattle industry happenings. Here are five activities that make the Heartland Beef Alliance a successful group and read the article below for details:

1. Conduct regular business and include educational sessions that will help boost member attendance.
2. Host an annual banquet that doubles as an awards ceremony to recognize outstanding members and an auction that will raise funds for future programs.
3. Promote beef in your community by partnering with existing events/festivals and serve beef samples or sell ribeye sandwiches.
4. Organize activities that add value to membership and create fun networking opportunities like hosting a judging contest or reading to elementary school students.
5. Help sponsor your county fair's beef show.

Also be sure to visit the Heartland Beef Association's website and like them on Facebook!

The Heartland Beef Alliance was revived three years ago by Michael and Sara Prescott and Wes and Martha Green, when they were looking for a cattle group to belong to but, couldn’t find one in their area. An informal meeting was held which attracted 10 cattle producers from the area  in support of developing an Illinois Beef Association (IBA) affiliate group. In the past three years, the group has grown to more 150 members and has expanded its area to not only include Logan, Mason and Tazewell counties, but also Menard and Sangamon when they merged with the Lincoln Land Producers in 2011. The group also has a full board to represent them consisting of President Michael Prescott, Vice President Wes Green, Secretary Martha Green, Treasurer Sara Prescott, and board members, Kevin Murphy, Ryan Alberts and Will Tomlinson. In addition to the Heartland Beef Alliance board, the affiliate also has three members who sit on the IBA Board of Directors which not only represents the Heartland Beef Alliance, but the beef industry as a whole. Bill Graff represents District 5 for the Policy Division, Sara Prescott represents District 5 for the Checkoff Division and Larry Martin represents District 6 for the Policy Division.

The Heartland Beef Alliance works hard each year to conduct several business meetings as well as educational sessions of interest to the group. Topics have included pharmaceuticals that fit into your operation, feed programs, cover crops, government affairs, livestock facilities, and livestock marketing opportunities. The affiliate has been very fortunate to have found individuals who are willing to come out and support the group as well as educate them on changes happening in the cattle industry.  

In addition to regular meetings, the Heartland Beef Alliance also hosts an annual banquet the first Saturday in February in Lincoln, Ill. This is the affiliate’s largest event of the year and includes a meal, recognition of Allied Sponsors, scholarship winners, and an auction full of donated items from the community as well as others involved in the cattle industry. The auction is the group’s biggest fundraiser of the year which helps to provide scholarships to high school seniors involved with cattle and provides funds local beef promotion opportunities. The Heartland Beef Alliance members provide truly outstanding support through the auction which plays a large role in the affiliate’s success.

Beef promotion is a true passion of the Heartland Beef Alliance’s members. The summer months offer several beef promotion activities. The affiliate participates in Sangamon County’s, “A Day in the Country”. The event is a platform for the group to engage the public on the cattle industry. It is completely free to the public and has several agricultural sponsors that allow families to come out for the day and experience a little bit of what country life is all about. The Heartland Beef Alliance served more than 300 taco salad cups to the public and brought a cow-calf pair for everyone to see. During this time, affiliate members answered questions about cattle development, feed costs, and beef production. The group found it to be an amazing event and the perfect opportunity to have a conversation with people about an industry we love and work so hard for every day.    

Fair season is a big undertaking for Heartland Beef Alliance members as the affiliate covers five counties. Members are in attendance to represent the affiliate, and the group sponsored a director chair to the winner of the senior showmanship competition at each county fair. The Heartland Beef Alliance also hosted on a large cookout at the Logan County Fair and provided a taco salad cup to more than 200 individuals on show day. The cookout and taco salad cup were both well received by fair goers.     

The Heartland Beef Alliance was looking for ways to remain active throughout the year and offer fun activities that would benefit cattlemen from all sectors of the cattle industry. The affiliate decided to host a youth livestock judging contest in February, and organized a calf obstacle course and identification of feed grains and livestock equipment. Affiliate volunteers also attend local classrooms to talk to kids about raising cattle. In the future, the group hopes to host a fitting clinic for junior members, an industry tour for affiliate members, and offer more classroom education.  

The Heartland Beef Alliance recognizes the importance of communication with members to stay current on affiliate happenings. Thus, the group created its own website, www.heartlandbeefalliance.com, and a Facebook page to update members and followers on events and activities.

This year the IBA awarded the Heartland Beef Alliance with the Largest Total Affiliate Membership Award at the IBA Summer Conference. The IBA supplied the affiliate with tickets to a Cardinals game this fall as a prize. 

The Heartland Beef Alliance has found success has an active affiliate by communicating with members and stressing the importance of volunteer work to promote the cattle industry. They also work closely with IBA staff to gain access to supplies that help make their events effective.

Beltway Beef Audio News with Colin Woodall - the Government Shut Down

Colin Woodall, Vice President of Government Affairs, talks about the government shut down and the effect that will have on the priorities for cattlemen and women.

CattleFax - Weekly Recap

The fed cattle market was not established as went to press, but held a higher undertone. Boxed beef traded sideways to firm for the week. Supplies were manageable but demand was slow to improve as we move into fall.

Feeder cattle values were steady to $3.00 higher on the week while calves were mostly steady to as much as $5.00 lower. Demand continues to be good for all weight of cattle, but best on weaned calves are true yearlings. Supplies of calves are increasing but remain below year ago levels. Slaughter cows were $1.00 to $3.00 lower. Supplies of cows are slowly increasing as weaning picks up.

Corn prices increased modestly for the week, it appears that the harvest will be at record levels this year. 

Check out today's Chart of the Day. For recent market news and analysis, visit CattleFax.com.  

Cattle Fax - Weekly Recap

The fed cattle market was $1.00 higher this week as sales in the south occurred at $124. Live trade has not been established North as we go to press, but the bulk of the North trade dressed was at $195 to $196 dressed. The Boxed Beef cut-out was flat this week although better buyer interest was evident late in the week at current price levels. Feeder cattle ranged from $2.00 higher to $2.00 lower for the week while calves were $3 to $5.00 lower. Warm days and cool evenings are creating health problems especially on freshly weaned calves. Slaughter cows were $3 to $5.00 lower as supplies are starting to increase seasonally. Corn prices drifted lower as what appears to be a record crop is nearing harvest time. An On Feed report was issued by the USDA Friday afternoon. On came in at 93% of a year ago, the trade was expecting 93.5%. Placements were reported at 89%, the average trade estimate was 91.6%. Marketing's were 96%, the average estimate going into the report was 95.5%. 

Check out today's Chart of the Day. For recent market news and analysis, visit CattleFax.com. 

IBA President's Report on Summer Activities

Alan Adams, IBA President

This report takes me from both ends of the state and several places in between. I started the month in Oak Park, Ill., which is a large suburb immediately adjacent to Chicago. I was feeding cattle one Sunday morning when the news came on the tractor radio that Oak Park was passing a “Meatless Monday” proclamation. I called Monday morning and found out that the meetings were televised and recorded so I could review what had happened. The townspeople requesting the resolution made presentations before the village board with terrible accusations about our industry. They said our feedlots were “toxic waste dumps” and that we raised our animals in “cruel and overcrowded confinements”. They also said our beef was unsafe to eat and was “pumped full of antibiotics”.  I’ve been involved in local government for many years and I know when village boards go to training sessions that these kinds of actions are discussed and shared with other attendees. I had visions of several other suburbs passing similar resolutions so I got some help from Jill Johnson, our IBA communications director, and we responded. Jill wrote a nice editorial rebutting the claims and sent it out to several outlets as well as to Oak Park. I asked Oak Park if they would give me time to rebut the claims and they said yes, so I went in to see them personally. I used a little of my time to rebut the claims, but I also invited them out to the DeKalb County Fair at Sandwich in September, and to tour some beef farms while in the area. I really hope some of them take me up on the offer because if you are not familiar with the Sandwich Fair it’s a dandy. There are also plenty of beef farms nearby to visit and show them the truth about how we raise our cattle. I got a call the next day from a reporter from the paper in Oak Park and he said he would like to come out to the fair and write a story. Even if nothing comes of it I’m still glad we made the effort to respond. I think we have to use every opportunity available to tell the truth about what we do.

We had another interesting opportunity to represent beef producers when we were invited to meet with several administrators from the University of Illinois (U of I). It was a nice opportunity to hear about many of the challenges the University faces and to pass on the concerns of beef producers. I really appreciate all the effort Farm Bureau President Philip Nelson put into organizing the meeting. The animal science department is currently the highest ranked research department in the country. I emphasized how important it is to our industry that top research is continued and that important faculty positions in animal science be maintained. One remark that President Bob Easter made has stuck with me and was especially concerning.  He said that “many” graduates of rural schools are not getting the course work in high school that will allow them to be successful at the U of I. I’ve had a number of conversations over the years concerning the very low percentage of veterinary students who are interested in large animal work. I have to believe that most large animal veterinarians brought an interest in animal care from their home life and the thought of our very best rural students possibly held back because of lack of resources in our high schools is very disturbing.

I attended quite a few other meetings this month, but I especially want to thank the members who attended our two regional affiliates meetings in Mt.Vernon, Ill., and Ottawa, Ill. It was a nice opportunity for our staff and affiliate leaders to meet and share their thoughts. I had several opportunities to visit affiliates as vice president and one thing I learned is that when you ask beef producers for their opinion you better be ready for what happens next! The staff went back with lots of notes and many new ideas. I know we will be organizing more in the future, so if you want one in your area start calling the office now with your ideas! I hope to get to visit with many more of you when the meeting season gets going after harvest. JoAnn and I enjoy taking our camper anywhere so if you would like my attendance at a function just call. 

I can’t end this article without saying something about the State Fair. JoAnn and I went down for Ag Day and had a great time. We had several important contacts that will help further our members’ interests, but I think the highlight of the day was seeing how well the beef industry was represented. From the quality of the animals to the pride shown in their care it was a great display of the very best rural Illinois has to offer. 

Beltway Beef Audio News with Colin Woodall

Colin Woodall, NCBA Vice President of Government Affairs, talks about the upcoming House vote on a nutrition bill and the importance of passing a 2013 Farm Bill. 

Beef In the Media

From slow cooker stews to baked rigatoni with meatballs, monthly magazines are preparing their readers for a time-saving and budget-friendly Fall. Every Day with Rachael Ray teaches readers how to prepare "dinners for a deal" with her Slow-Cooker Beef & Potato Stew (for only $2.44 per serving) and also features Warm Pearled Barley & Mushroom Salad with Sliced Flank Steak. The October edition of Family Circle offers a simple recipe for meatballs that can be whipped up on a Sunday for use throughout the week. Cheers to sharing great beef recipes!

Slow-Cooker Beef & Potato Stew

Forget the Chicken - We've Got Steak!

Who needs Popcorn Chicken when you can have Popcorn Steak? These beefy nuggets cooked in the oven are perfect for little hands to dip as they wish.

Popcorn Steak Bites

Total recipe time: 35 to 45 minutes
Makes 4 servings

Ingredients

• 1 pound beef Cubed Steaks, cut 1/2 inch thick
• 6 cups ridged potato chips (any flavor)
• 1/3 cup all-purpose flour
• 1 teaspoon pepper
• 2 large eggs, slightly beaten

Dipping Sauces

• Ranch or Thousand Island dressing, mustard, ketchup or barbecue sauce

Instructions

1. Cut beef steaks into 1x1-inch pieces; set aside.
2. Place chips in bowl of food processor. Cover; pulse on and off to form fine crumbs.
3. Combine pepper and flour in a shallow bowl. Place crushed chips and eggs into two additional shallow bowls. Dip steak pieces in flour, then into egg, then into crushed chips, turning to coat all sides and pressing chips onto steak pieces.
4. Spray rack of broiler pan with nonstick cooking spray. Place beef bites on rack in broiler pan so surface of beef is 6 inches from heat. Broil 8 to 10 minutes or until 160°F. Serve immediately with dipping sauces, as desired.

Nutritional Information

Nutrition information per serving: 435 calories; 22 g fat (5 g saturated fat; 4 g monounsaturated fat); 166 mg cholesterol; 308 mg sodium; 26 g carbohydrate; 1.6 g fiber; 32 g protein; 7.7 mg niacin; 0.4 mg vitamin B6; 2.5 mcg vitamin B12; 3.5 mg iron; 29.4 mcg selenium; 6.2 mg zinc; 171.4 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of choline.

Youth Internship Opportunity

Know someone interested in an internship in the beef industry and policy? The National Cattlemen’s Beef Association’s (NCBA) government affairs office in Washington, D.C., is accepting applications for spring and summer 2014 public policy internships. The deadline to submit an application for these opportunities is Oct. 6, 2013. Check out www.beefusa.org for more details.

Simple Steps for Grilling Beef

Grilling season isn't over yet & grilling is one of the most exciting ways to enjoy beef. Whether cooking on a gas or charcoal grill, in the backyard or at a tailgate, this cooking method provides maximum flavor and optimal tenderness.  

Cooking Demonstration Turned Education Opportunity

Last month, the Illinois Beef Association (IBA) participated in numerous activities at the Illinois State Fair. I (Jill) had the privilege of conducting a cooking demonstration on Wed., Aug. 14, at the Hobby Arts and Crafts building for Lean Beef Day. For you livestock people, the Hobby, Arts, and Crafts Building is on the “other side” of the fairgrounds. I am relatively new to the cooking demonstration arena, but nonetheless packed up my utensils and hoped for the best. I prepared East West Flank Steak Wraps – a simple, delicious, and lean beef dish. I was allotted an hour for the demonstration, however the recipe only takes 35 minutes to prepare. We decided to add a beef trivia session to the end of the cooking demonstration to fill time and encourage audience interaction. What, in my mind, was a simple beef promotion effort turned into a great opportunity and moment of engagement. I was fascinated by the pointed question and answer session this trivia game prompted. I wanted to share with you the top questions I was asked.

What does the word “Choice” mean on a label?

What is the best way to defrost beef?

Should I feel bad about not being able to afford “Natural” beef and why is it labeled “Natural”?

How can I save money when purchasing beef at the grocery store?

How to beef farmers care for their cattle?

Why are cattle fed corn?

How do I choose the appropriate beef cuts?

Where can I find beef recipes?

How can I tell if beef is done cooking?

What I learned from answering these questions is that a vast majority of people are concerned about price, animal welfare, and food safety, and that consumers are genuinely excited and eager to learn more about beef. Having a passion for the beef business, and being open and genuine in dealing with people makes disarming skeptical or uneasy consumers simple.

Interaction with consumers is the only way to make a connection and share our story. I understand that defending your livelihood can be intimidating. But, if people have the opportunity to discover that it is indeed other people that have the same values and concerns as they do producing their beef, negative assumptions about beef production will dwindle.

Beefing up the State Fair Experience

The Illinois Beef Association (IBA) was on hand throughout the Illinois State Fair with new programs to promote beef and youth development along with activities like the favorite tradition the Ribeye Corral. Enjoy the recap of events below and visit our website for a detailed description. 

Cattle Fax - Weekly Recap

The fed cattle market ranged from steady to $1.00 lower last week with the weakness in the North. In the South, cattle traded at $123 with some as high as $123.50. The bulk of the trade North was at $124 live and $195 to $196 on a dressed basis.

Boxed beef was modestly lower last week as demand hit a lull due to hot weather in much of the country, as well as buying for the holiday coming to an end. Feeder cattle values were steady to $3.00 lower while calves traded in a wide range from $3.00 higher to $3.00 lower.

Corn traded sharply higher early in the week which hampered replacement cattle values. Overall volume remained light. Slaughter cows were steady for the week. Trimmings are offering little support to cow prices at this point.

Check out today's Chart of the Day. For recent market news and analysis, visit CattleFax.com. 

IBA Environmental Steward of the Year - Ted Krauskopf

IBA Environmental Steward of the Year - Ted Krauskopf

Hickory Flat Cattle Co. is nestled in the rolling hills of Madison County near Highland, Ill. Ted Krauskopf and his family have been raising cattle on this farm since 1995.

“I worked for the steel mill and when I retired I established a cooperator herd with Andras Stock Farm of Manchester, Ill. My operation allows me to graze around 40 cows on 90 acres of pasture,” Krauskopf said.

Hickory Flat Cattle Co. sits just 30 miles from St. Louis, so urban encroachment has become an issue. Several years ago, the Krauskopf family made a long-term commitment to preserve part of their farm by placing it in a permanent conservation easement, which forever protects the land from development.

“We’re in a beautiful part of the state and urban sprawl is getting closer. We’re using a management strategy to ensure this farm remains in the family for generations and that the land base is preserved,” he said. “I am also a member of the Madison County Soil and Water Conservation District and volunteer to monitor conversation easements.”

Krauskopf worked with United States Department of Agriculture (USDA) Natural Resources Conservation Service (NRCS) to develop a best management practices plan through the Environmental Quality Incentives Program (EQIP). One key aspect of the plan was to put in place systems to protect surface water from access by livestock. This includes installing fencing and more than a mile of water lines.

“There are several environmental challenges in the area that we operate in,” he said. “Our water here falls into the Kaskasia watershed and it’s our responsibility to keep it clean. Our soil is also highly erodible and we’re mindful to improve soil quality.”

The Krauskopf family added new systems for getting water to cattle in pastures where it wasn’t available before. With the new water systems, Hickory Flat Cattle Co. was able to implement a new pasture management program which includes strip grazing.

The operation has, since 2007, significantly upgraded its fencing infrastructure to enable a strip grazing system. This enabled them to make the farm more productive by increasing the grazable land, while growing healthier grasses with stronger roots and improved soil conditions.

“The cattle are grazed on half an acre per day and they don’t spend much time trampling forage because they get fresh grass every day,” he said. “Most people assume strip grazing is time consuming and labor intensive, but it only takes me 20 to 30 minutes a day to take down the fence, give the cattle a new strip of grass, and put the fence back up. My main piece of equipment is a 4-wheeler.”

Krauskopf also credits strip grazing for making it through the summer of 2012 drought without having to feed hay.

The farm’s EQIP plan includes a winter feeding station. This 100 foot long by 35 foot wide structure can hold 60-head of cattle and was initially constructed as a covered facility to feed hay during the winter. Krauskopf said it now serves several purposes including a cattle handling and weaning facility and providing summer shade for cattle comfort.

Dan Steinmann, USDA NRCS district conservationist said, “The Krauskopf’s farm is an excellent example of conservation systems used on pastureland, cropland and flooded bottom land fields. They planned and implemented conservation practices and management tools that go beyond basic resource management.”

Hickory Flat Cattle Co.’s conservation plan has not only helped increase the environmental integrity of the farm, but it also provided a few unintended animal health improvements.

“By keeping cattle out of the pond and by making water more readily available, the overall health of the cows and calves has improved,” Krauskopf said. “We actually pay a water bill for the cows, but the cost is offset by the improved health and higher weaning weights. They aren’t fighting secondary infections picked up by drinking surface water and with cool, fresh water available they drink more during the summer.”

Implementing a conservation plan benefits Krauskopf by cutting down on his work load, inputs, and machinery costs. The cattle have fresh water, green grass and a fence to hold them in – those are their three main objectives.

“We’re very pleased in what we’ve accomplished in the way of our stewardship initiatives,” Krauskopf said. “I view environmental stewardship as both a gift and a responsibility. I look at the farm and have a sense of gratitude and at the same time I feel a huge responsibility to continue its upkeep to ensure the quality of the land for our use and for those around us.”

Krauskopf's main piece of equipment for his operation is an ATV.

Krauskopf strip grazes his 40-head Red Angus cow herd on 90 acres of pasture.

CattleFax - Weekly Recap

The fed cattle market was steady last week as cattle in the South sold for $119, while in the North trade was only thinly tested at $120 live and mostly $193 dressed. Boxed beef prices continued to work lower for the week, hampered by a severe heat wave that encompassed most of the Midwest and East Coast. As the weather moderates, beef demand should at least see some improvement. Feeder cattle and calves were steady to $5.00 higher for the week. Slaughter cows were steady to $1.00 lower.

Corn prices softened last week as the weather forecast moderated as we entered pollination stage.  An On Feed report was issued by the USDA Friday afternoon. On Feed was at 97% of a year ago, matching trade estimates. Placements were reported at 95%, pre-report estimates were 94.9%. Marketings was noted at 96%, the trade was expecting 94.7%

Check out today's Chart of the Day. For recent market news and analysis, visit CattleFax.com.   

House Failure to Pass Farm Bill

Statement from NCBA President Regarding Failure by the House to Pass 2013 Farm Bill

WASHINGTON (June 20, 2013) — The U.S. House of Representatives in a 195-234 vote failed to pass the 2013 Farm Bill (H.R. 1947) today. National Cattlemen’s Beef Association (NCBA) President Scott George, a dairy and beef producer from Cody, Wyo., issued the following statement:

“Passage of a 2013 Farm Bill remains the top priority for NCBA. That is why we are extremely disappointed in the failure of many members of the House for not recognizing the importance of a full five-year farm bill. In the midst of the struggling economy, rural America has been one of the few bright spots. This failure by the House places cattlemen and women behind the curve on having agriculture policy which not only provides certainty for producers nationwide, but also incorporates priorities important to the cattle industry.

“We were very close in this legislation to providing disaster programs for our producers, which would have extended disaster assistance for five years and would have covered losses in 2012 and 2013. These disaster programs are essential to equipping producers with the necessary tools to manage the risks associated with catastrophic weather events. After the historic drought which has plagued the countryside for the last few years, livestock producers needed these programs now more than ever.

“NCBA appreciates the efforts of House Agriculture Committee Chairman Frank Lucas of Oklahoma, and Ranking Member Collin Peterson of Minnesota in attempting to move the 2013 Farm Bill forward. We continue to support passage of this legislation by the House and will work to ensure that producers receive the certainty they deserve. This was not a perfect bill for any industry, but in the end cattlemen and women made sacrifices in order to support this bill. We expected members of the House to do the same.”

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See how your representative voted here: http://clerk.house.gov/evs/2013/roll286.xml

Beef Up Your Memorial Day Meals

Fire up your grills this Memorial Day weekend! These Teriyaki Steak Skewers are perfect for a backyard barbecue with family and friends.

Teriyaki Steak Skewers

Marinade time: 15 minutes to 2 hours

Total recipe time: 30 to 35 minutes

Makes 4 servings

Serving size: 3 skewers per serving

Ingredients

• 1 pound boneless beef top sirloin steak, cut 1 inch thick
• 1 package (5.2 to 6.8 ounces) fried rice blend, prepared according to package directions (optional)
• Thinly sliced green onions

Marinade

• 1/2 cup dry sherry
• 1/3 cup reduced-sodium or regular soy sauce
• 2 tablespoons honey
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger

Instructions

1. Combine marinade ingredients in medium bowl. Cover and refrigerate 1/4 cup marinade. Cut beef steak crosswise into 1/4-inch thick strips. Add beef to remaining marinade in bowl; toss to coat. Cover and refrigerate 15 minutes to 2 hours, turning occasionally.
2. Soak twelve 6-inch bamboo skewers in water 10 minutes; drain. Remove beef from marinade; discard marinade. Thread beef, weaving back and forth, onto each skewer.
3. Place skewers on grid over medium, ash-covered coals. Grill, covered, 5 to 7 minutes (over medium heat on preheated gas grill, 6 to 8 minutes), turning occasionally and brushing with reserved 1/4 cup marinade.
4. Serve skewers with rice, if desired. Garnish with onions.

Nutritional Information

Nutrition information per serving: 198 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 70 mg cholesterol; 638 mg sodium; 8 g carbohydrate; 0 g fiber; 27 g protein; 10.3 mg niacin; 0.6 mg vitamin B6; 1.5 mcg vitamin B12; 1.7 mg iron; 30.6 mcg selenium; 4.9 mg zinc; 99.4 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of choline.

Moms Ask Farmers about Organic, Biotech and Farming

When searching online for information about food, farmers and farming, a consumer can quickly find many contradictory and negative messages about farming. Valerie Johnson, mom of three from Elgin, Ill., was confused by the research she had done, but set out for the spring Field Moms farm tour with Illinois Farm Families last weekend to learn more. She met soybean and corn farmers Paul and Donna Jeschke who talked with the urban and suburban moms about their questions and explained what happens on the farm. 

In her post-tour blog post Valerie writes, “I learned that the same people who I thought a few hours before were out to get our family and myself, are really people like you and I who are trying to make the best use of our country’s land using science and technology. Although, I still don’t believe that GMOs are completely safe for us, I now do understand why farmers choose GMO seed over non-GMO seed. I also understand more about pesticides, crop nutrients and organic foods.” See more from the Field Moms on www.WatchUsGrow.org.
Illinois Farm Families is a coalition supported by the Illinois Corn Marketing Board, Illinois Beef Association, Illinois Pork Producers Association, Illinois Soybean Association, and Illinois Farm Bureau. The coalition is hoping to train more people in a communications model that is designed to support conversations between farmers and consumers. To learn more about Illinois Farm Families activities and how you can be involved, visit their website at www.WatchUsGrow.org.

Keeping Pasture Plentiful

Pasture management is worth the extra effort

This is the time of year we look forward to all winter. For those of us with grazing animals, it means the end of feeding hay. 

While our short growing season makes tilling the soil and planting our annual crops quite urgent, there is another important crop that sometimes receives less attention than it really deserves. Often taken for granted, pasture is an important agricultural resource that many livestock farmers depend on for summer feed.

Roger Staff, Natural Resources Conservation Service (NCRS) grass land specialist, said a well-managed pasture can in fact provide excellent feed to growing livestock with little supplementation. But what is well-managed pasture? A modern view that has developed is that pasture should be seen as a perennial crop that deserves the same care and management as other crops on the farm. Pasture management can be complicated. Few other farming activities involve growing a crop, growing livestock and harvesting the crop all at the same time. Maintaining balance requires close observation and dedicated management. As with all crops, many factors must be planned for to grow and maintain a consistent, high-quality pasture.

Choosing the right grass 
Good management starts with choosing a well-adapted grass for your area. Staff said there are no “silver bullets” when selecting forages, but producers should have an idea of what forage varieties were originally established in the pasture and implement varieties that complement those present forages. 

“The key is to keep the forage in a vegetative state for continued growth and producers should also take grazing heights into account,” Staff said.

He recommends grazing cool season grasses at eight to 10 inches with a minimum of three to four inches. For native warm season grasses, such as big bluestem, indiangrass, and switchgrass, graze at 18 to 20 inches with a minimum of eight to 10 inches.

“If a producer wants to re-seed a pasture, I recommend a mixture of 70 to 75 percent cool season grasses with a 25 to 30 percent warm season component,” he said. “Divide between perennial and warm season grasses and then rotate annuals into the system.”

Strengthen the roots 
Doing a soil test and adjusting fertilizers for ideal soil fertility are equally important steps in good management. Managing the grass so you have a good root system is also an important strategy. 

“How long has it been since you’ve had a soil test? That’s the first question I ask producers,” Staff said. “We don’t often think about it, but what we do on top of the ground is going to affect what is underneath the ground. If we have a continuous grazing system and graze that grass really close to the soil surface, we’re going to make the plant’s root system smaller – with a smaller root system the plant is going to be more susceptible to drought stress.”

Controlling weeds is major challenge in any situation, but especially when forages start to get thin. Strengthening the roots for the forage can go hand in hand with controlling weeds, since they compete for moisture in nutrients. Staff said adding phosphorus to the pasture in the fall will help strengthen plants roots going into winter.

Establish a sacrifice pasture 
According to Staff, pastures need rest and care and using a sacrifice pasture can help with that. 

“If you already have a sacrifice pasture I applaud you. If not, you might want to consider setting one aside,” Staff said. “Instead of grazing every pasture, set aside a sacrifice pasture where hay is fed to minimize severe drought damage.”

He encourages producers to have a 30-day rest cycle with managed grazing and said if you grazed the grass short last year you probably need an even longer rest period.

Dinner in a Pinch!

What's for dinner tonight? Good question! Luckily there are a ton of great beef recipes that take 30 minutes or less to prepare. Check out the "30 Minutes or Less Recipe Search" for lots of quick meal ideas. 

Executive Outlook - Reid Blossom Discusses May Beef Month and IBA Programs

IBA Executive Vice President Reid Blossom discusses May Beef Month, the importance of youth livestock events, and IBA summer programs with Steve Bridge, Neuhoff Media agriculture director.

Listen here: http://podcast.sportsradio1450.com/wfmba2/3995204.mp3

Senate Agriculture Committee Completes Farm Bill Markup

With the Senate Agriculture Committee markup of the 2013 Farm Bill completed today, farmers and ranchers now look toward the House Agriculture Committee markup of its version of the bill, scheduled for May 15, as Congress moves one step closer toward passing a full 2013 Farm Bill, which would set American agriculture policy for the next five years. 

National Cattlemen’s Beef Association (NCBA) President Scott George, a beef and dairy producer from Cody, Wyo., said his organization is pleased with the outcome of the Senate markup, adding that having cattle producers’ top farm bill priorities included in the legislation is paramount to ensuring the viability and sustainability of the beef industry.

“This version of the farm bill incorporates the priorities which NCBA and our membership fought hard for last year. There is not a livestock title, the conservation programs are maintained and the research title is sustained,” said George. “These priorities address the needs of cattle producers while limiting invasive federal oversight and ensure that farmers and ranchers can continue to produce a wholesome, safe and affordable food supply.”

The bill passed by the committee this afternoon did not include the Humane Society of the United States (HSUS) / United Egg Producers (UEP) language. After announcing two weeks ago that it planned to include language in the draft farm bill legislation that would codify an agreement between HSUS and UEP to seek federally mandated production practices for the egg industry, the Senate Agriculture Committee made the decision last week that the proposal would not be included in their markup of the farm bill.

“Including the HSUS/UEP legislation in the farm bill would have created a potential slippery slope to allow the federal government to mandate on-farm production practices for all sectors of the agriculture. Cattlemen and women have worked closely with the committee and leadership over these past years and we are very pleased the Senate used commonsense judgment and decided to not include this proposal in the bill,” said George. “We support this legislation that has come out of committee today and will continue working with both the Senate and House Agriculture Committees to ensure the passage of agriculture policy which will provide certainty to farmers and ranchers.”

Cattle Fax - Weekly Recap

The fed cattle market traded mostly $2 lower live and $3 to $5 lower dressed. The South traded mostly at $126 live. In the North, live sales occurred at $127, while the dressed trade was established primarily at $202 to $204.


Boxed beef was about $3 higher last week on seasonal demand. Choice moved higher than Selects, widening out that spread. Feeder cattle prices were uneven to lower on a very light test in most regions. The calf market was uneven by region as well. Slaughter cows were steady for the week - 90's trim prices continue to be soft on elevated cow kill.

Corn was lower last week as planting fears have somewhat been lessened and the USDA report was very neutral.

Check out today's Chart of the Day. For recent market news and analysis, visit CattleFax.com.