CattleFax - Weekly Recap

The fed cattle market was mostly $2.00 higher last week. In the north cattle sold primarily at $143 to $144 live and $227 to $229 dressed. For the south, the bulk of the trade was collected at $142 to some $142.50 late. Boxed beef moved sharply higher again last week as short bought buyers were faced with high asking values and had little choice but to pay up to secure the limited offerings. Both the cash and beef prices once again recorded new all-time highs during the week. Feeder cattle values were steady to $2.00 higher last week while calves were $2 to as much as $10.00 higher. Demand was stout for all classes of replacement cattle due to the higher fed cattle prices and profitability in the feedlot sector. Slaughter cows were $1 to $3.00 higher amid tight supplies and higher trimming prices. Corn ended the week lower after an early week rally following last week's USDA crop report that was considered bullish. Check out today's Chart of the Day. For recent market news and analysis, visit CattleFax.com.

Beef Producers Stay Educated to Stay Profitable

Beef & Beyond workshop offers an educational opportunity for beef producers to learn tips for staying profitable in an ever-changing cattle industry and to gain a better understanding of the link between the pasture, feedlot and the consumer's plate.

Academic and industry professionals will put cattle producers through their paces at the Beef & Beyond workshop March 21-22. Sponsored by the Illinois Beef Association (IBA) and the University of Illinois (U of I), this interactive educational program offers insight into all aspects of the cattle industry and management tips that can help producers stay profitable. The program will take place at the U of I in Urbana-Champaign.

Hands-on activities will offer participants a chance to learn new skills and sharpen existing ones related to genetic selection, feed efficiency, carcass quality, and general cattle management. Speakers will focus on creating value through improved management techniques.

“We are excited to bring this educational opportunity to Illinois cattlemen,” said Shelia Stannard, IBA director of industry programs. “Beef & Beyond is designed for all producers, and the subjects covered are vital for success in today’s industry. The workshop will also give producers the opportunity to share ideas with one another.”

Skill-building at the Beef Research Unit

A carcass grading selection skills lab will be held Friday morning to allow producers to roll up their sleeves and evaluate live cattle to determine quality and yield grades. Participants will also view various units used to conduct beef research at U of I including the ultrasound station, GrowSafe system, and metabolism lab.

Friday afternoon breakout sessions will allow producers to learn more about genetic selection for carcass improvement, beef’s impact in a global economy, and feed efficiency and research findings at the U of I.

Saturday morning brings exciting hands-on demonstrations related to meat safety, carcass fabrication and new beef cuts, and determining quality and yield grades on the rail.

A cattle handling demonstration will be held Saturday afternoon.

Reinvest in the industry

It’s no secret that the nation’s cattle inventory and consumers are feeling pinched. And as consumers’ purse strings continue to tighten it could affect what they are willing to pay for beef.

As the industry is chasing “Choice” and looking for more meat yield there are premiums to be earned on how cattle grade on the rail. It’s important for producers gain an understanding of how herd and feedlot management impacts their bottom line and the meat case.

“Rare is the opportunity for cattlemen to see beyond the farm gate and experience how handled and evaluated at each step in the beef production chain. Beef & Beyond will afford producers that opportunity to witness our industry from multiple perspectives,” said Reid Blossom, IBA executive vice president. “Right now, the beef industry is seeing record bids for feeder calves and fat cattle. Knowledge is the best tool you can have to put your operation in a position to capitalize on those high prices.”

Beef producers interested in expanding their knowledge of the total beef industry should register by March 7. A $75 registration fee covers the cost of meals and educational materials. Download the registration form at www.illinoisbeef.com and contact Shelia Stannard at 217-787-4280 with questions.

Hotel rooms are available at the Holiday Inn Urbana. To reserve a room, call 217-328-7900 and ask for the IBA Beef & Beyond special rate.

A schedule follows:

Friday, March 21 

8 – 8:30 a.m.                       Registration

8:30 a.m.                              Bus to U of I Beef Research Unit

9 a.m.                                    Welcome – Dr. Doug Parrett

9:15 a.m.                              Determining Quality & Yield Grades on live cattle

9:45 a.m.                              You be the grader – live animal evaluation                                           10:45 a.m.                            Tour farm research units:  ultrasound station, GrowSafe system,

                                               metabolism lab

12:30 p.m.                            Lunch

1:30 p.m.                              Genetics for carcass improvement – Dr. Jon Beever

2:30 p.m.                              Beef in a global economy – John Hinners, USMEF

3:30 p.m.                              Break

3:45 p.m.                              Feed efficiency and research findings at U of I – Dr. Dan Shike

5 p.m.                                   Social

6 p.m.                                   Beef production panel – Doug Parrett, Jon Beever, Dan Shike, 

                                              Tara Felix, Travis Meteer, Dustin Boler, Anna Dilger       

 7 p.m.                                   Dinner

Saturday, March 22 – U of I Meats Lab

8 a.m.                                    Arrive on campus

8:15 a.m.                              Breakout sessions

• ·         Meat Safety – what are the real concerns & how to prevent them
• ·         Cutting demo with focus on new beef cuts – Bridget Wasser, NCBA
• ·         Determining Quality & Yield Grades on the Rail

10:15 a.m.                           Break

10:30 a.m.                           Final rotation

11:30                                    Wrap up and Q & A

Noon                                     Lunch

1:15 p.m.                              Cattle handling demonstration at U of I Beef Research Unit

3:30 p.m.                              Return to hotel & dismiss

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.