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.