Ussery Beefalo

BEEFALO SALES!!!!!

2011-12-23T20:31:00.002-06:00

Recently we have experienced a small flurry of sales activity. We were pleased to hear from one of our previous meat customers, Dave and Traci Hanson of Aurora, MO. The Hansons, along with Dave's parents, purchased some roasts, steaks, as well as ground beef. In addition the Jerry Bobey family near Diggins, Mo. has made a repeat purchase of meat.

We have sold a few animals as well. David Stromberger of Windsor, Co. bought three weaned heifers and is locating them at the Four Aces Cattle Connection near Osceola, Mo. Today, Dec. 22, Jerry McThompson of Seymour, Mo. purchased two older heifers. It is always gratifying to see new beefalo producers getting into the business and we wish them well next year and every year.

Ussery Beefalo wishes all of our readers and customers a very Merry Christmas and and Happy New Year!

New Beefalo Producer

2011-11-18T22:07:00.000-06:00

Dr. Norm Shealy of Brindabella Farms, west of Fair Grove, Mo. has just purchased ten cows with calves by side from Ussery Beefalo.

Last week Mr. Shealy, his daughter Laurel, and grandaughter Natalie came to our farm to pick out the cows they would purchase. It is always comforting and reassuring to see your cows trust their new owners, but young Miss Natalie had our cows practically sleepwalking. I couldn't believe how so many cows let a complete stranger pet them. We know the cows have a fine new home and we wish Mr. Shealy and his family all the best in the future.

Cattle Sale

2011-10-31T13:52:00.001-05:00

We recently sold some heifers to Donny and Jueanita Booth of Millerton, Oklahoma. They are going to be selling their herd of Black Angus cattle in January of 2012 and want to replace them with Beefalo. Donny says he is looking for bred cows that will freshen from February to May, or heifers due to freshen in that time period. Also, he would interested in cows with calves by their side. January is when he would be able to make the transactions. If anyone reading this blog has what Mr. Booth is looking for, you can reach him at (580) 212-7103.

Weaned Heifers For Sale

2011-10-28T10:29:00.000-05:00

We have now weaned all seventeen (17) heifers born in February and March. They will soon be calfhood vaccinated, wormed, and given their other shots. At that time they will be available for sale. These 17 are all sired by LNH Rondo who is pictured on this blog; they should make fine beefalo cows in the future.
To a picture of Rondo, click here.

Farm Fest 2011

2011-10-13T22:13:00.000-05:00

The 2011 Ozark Fall Farm Fest has been put to rest. The weather was beautiful from start to finish; cool, crisp mornings and pleasant sunshine all day. I thought the crowd was down a little from last year, but still a sizable number. We saw some old friends and hopefully made some new ones.

There are still a lot of questions about beefalo; How do you get a beefalo? What is their meat like? Are they all this gentle? We still have a lot educating to do and if asked will try to answer everyone's questions.

Getting Ready for Farmfest 2011

2011-09-20T10:53:00.000-05:00

The 2011 annual Fall Farmfest will soon be upon us. The public can attend for three days, October 7th, 8th, and 9th all with FREE admission and Free parking. Agri business vendors from all over will be attending to display their wares, as will farmers with their animals; goats, sheep, hogs, horses, mules, and cattle will be on hand; maybe even chickens.

We are taking four February born calves; two bulls and two heifers which are pictured below. We are looking forward to renewing old acquaintances and meeting new folks who want to learn more about Beefalo. See you at the Farmfest.

Yellow Jacket DOB: 2-16-11 37.09% bison

Yoga DOB: 2-15-11 37.09% bison

Youngblood DOB: 2-21-11 37.30% bison

Yuri DOB: 2-24-11 37.16% bison

The Fair is Over!

2011-08-13T17:33:00.000-05:00

From L-R: Yoko, Cleveland Williamson, Yellow Jacket, Gena Ussery, X-Man, Eugene Ussery

We always enjoy taking animals to the fair, but like the other exhibitors we are glad when we get home. As we mentioned on Facebook earlier (Red, White & Blue! Ussery Beefalo brought home one 3rd place, one 2nd place and TWO 1st places from the National Beefalo Show.We had a great time at the Ozark Empire Fair! -Pictures and commentary to come...) each of our four animals recieved a ribbon and we are happy about that!
Our bull, X-Man, never made it home as we transferred him to his new owner, Mark Cox. Mark has been a cattle judge and exhibitor in the past so we might see X-Man, or some of his off-spring at the fair in the future.
It will soon be weaning time time for our February calves and we will be selecting our entries for the 2011 Fall Farm Fest at he Ozark Empire Fairgrounds from that group. The days for the Farm Fest this year will be October 7th-9th, 2011. Remember: No admission or parking fees! We hope you can come!

Good Bye, Bulls

2011-07-29T20:00:00.001-05:00

We have recently sold two of our young bulls. Mark Cox and his family, south of Norwood, near Skyline, have purchased our X-Man bull who will be showing at the Ozark Empire Fair on August 6th.
At the same time we were contacted by Mr. Cox we received a call from Laszlo Nemeti of Rogersville. Laszlo bought a beefalo bull from us a few years ago and now needed another one. He likes to get them young and raise them himself. We say "thanks" and "all the best"!

We Will Be at the Fair!

2011-07-28T15:25:00.000-05:00

It will be Fair time next week and we are taking four animals that we will post for you. Remember the National Beefalo Show is on Saturday August 6th at 10 A.M. in the Noel Boyd Center. Here are photos of the four we are taking.
X-Man, a ten and a half month old bull

Yellow Jacket, a five and a half month old bull

Xcalibar, a yearling heifer

Yoko,a five and a half month old heifer

Hope to see you at the Fair!

New Calves

2011-07-28T15:00:00.001-05:00

A couple months back I said we would try and post some pictures of this years calves; it took longer than I anticipated, but finally we photographed a few, more heifers than bulls. Here they are.

These calves will be weaned about the end of August and could be for sale shortly thereafter.

Ozark Empire Fair July 27th to August 7th, 2011

2011-06-28T14:55:00.000-05:00

Fair time will soon be here and we are planning on taking four animals this year. August 4 is the day that Beefalo will arrive at the Fair and the National Beefalo Show will be August 6, at 10 A.M. at the Noel Boyd center. If you are interested in Beefalo and want to learn more about them, please attend and visit with their exhibitors. See you then!

Lost Oppertunity?

2011-06-22T13:21:00.000-05:00

About two weeks ago we received an email from a farmer named Sam ______ (?) who lives out West. He was interested in some heifers and was enquiring about prices. We were prepared to reply when our computer went down. Now we have been informed that all of our emails have been lost. If Sam _____ (?) reads this blog post please email us again and we will contact you as soon as possible. Thank you.

Porcupine Meatballs

2011-06-15T08:14:00.000-05:00

1 1/2 lbs. ground beefalo
1/2 c. regular rice
1 can tomato soup
1 Tbsp. minced onion
1 tsp. salt
1/2 tsp. pepper
1/2 c. water

Wash rice and drain. Combine with meat, salt, papper and onion. Shape into small balls. Heat tomato soup and water and drop meatballs in mixture and simmer until done.

For Better Beef, Breed Beefalo

2011-06-06T08:30:00.001-05:00

A Washington University Study, (using men, not guinea pigs!) compared Beefalo Beef burgers to regular beef burgers. At the end of a six week consumption test, the average results showed the men's LDL Cholesterol levels, while consuming Beefalo beef, was 15 points lower than when consuming regular beef burgers. No other red meat test has ever lowered the LDL cholesterol level! The same men perferred Beefalo beef burgers over regular beef burgers in taste, tenderness, juiciness and appearance.

Every product we consume has a different genetic makeup- Beef, Chicken, Fish, ect. The Beefalo beef discussed here also has a different genetic makeup, but in appearance and taste, it is the same as a good quality steak you purchase at any local grocery store.

When Beefalo beef was tested by the USDA, it was so nutritionally different, they gave it a separate beef listing. Previously, all beef breeds were in one beef category. The new beef category is Beefalo beef, from Beefalo cattle.

Different gentetics; the development of the Beefalo breed goes back over 150 years, to a point in history where the American Buffalo was in great numbers in the United States. The American Buffalo gives the Beefalo breed its genetic difference with a delicious beef flavor.

The Beefalo breed is a hybrid mix consisting of the following:

• 27% (+/-) 10% - American Buffalo (Bison Species)

• 73% (+/-) 10% - Beef Cow, (Bovine Species)

The New American Breed is now being sought after world wide due to its superior nutritional qualities.

Warning! Beefalo beef is very easy to overcook! It must be cooked at a very little lower temperature and removed from the heat source a little before you think it's done the way you like it. If not, it will be overcooked and dry because it continues to cook after being removed from the heat due to it's low fat content.

Stuffed Cabbage (Goblabki)

2011-05-17T08:01:00.001-05:00

1 lg. cabbage
3 qts. boiling water
2 lbs. ground beefalo
1 med. onion, finely chopped
2 tsp. salt
1/4 tsp. pepper
1 c. uncooked regular rice
2 cups boiling water
3 eggs, well beaten
4 cans condensed tomato soup

Core cabbage; rinse with warm water for easy separation of leaves. Place 16 to 20 medium to large cabbage leaves in the 3 quarts boiling water; simmer gently until leaves are transparent, about 10 minutes. Drain leaves; set aside.
Cook meat and onion in large skillet over medium heat until meat is brown and onion is tender. Add salt and pepper; remove from heat.
Soak rice in 2 cups boiling water 5 minutes. Drain; cool.
Mix rice into beefalo mixture; stir in eggs. Place 1/4 to 1/3 cup beefalo mixture on center of each cabbage leaf. Fold in edges; roll up leaf from stem end. Place rolls seam sides down in Dutch oven or roasting pan. Cover and simmer over low heat on top of range (or bake in 325 degree oven) until rice is tender, about 2 hours.

General happenings

2011-05-06T14:28:00.000-05:00

We don't normally have "bottle" calves with beefalo, but occasionally something happens and we have one. We had a first calf heifer that needed a little assistance in delivering her calf and when it was born she got up and walked away. We had to bottle feed the calf some colostrum and tried for two days to get Momma to accept it, but to no avail. Last Fall during some of our beefalo business we had discussed "bottle" calves and were told "if you ever have one". We remembered, and contacted the Jerry Smeltzer family of Marshfield, Mo. They said "yes" and now have a baby beefalo heifer. Good luck Jerry and family.

So far 2011 has been a heifer year, 27 heifers to 14 bulls. Most of the calves have been sired by Rondo who is pictured below. Those calves born in February will be weaned by about September 1st. For those who would like to purchase some weaned calves at about that time we are taking orders now. Hopefully we can add some pictures of these calves in the near future.

New Beefalo Customers

2011-04-20T12:36:00.000-05:00

We added a new customer to our beefalo list last week. Lori and Randy Gold of Marionville, Missouri purchased two steers. Thanks and all the best to Lori and Randy.

Unfortunately we weren't able to fill the request of Cody Nelson of South Dakota. He was wanting black or black baldy heifers and we didn't have enough of that color, but we are getting several new calves this year that are that black, so maybe next year.

Pot Roast Allalombardo

2011-04-15T11:18:00.001-05:00

Sprinkle a 3 to 4 lb. bottom round beefalo or chuck roast with salt & pepper. In a Dutch oven, brown meat on all sides in 2 Tbsp. heated oil. Add 1 minced garlic clove and 1 sliced onion. Brown lightly. Pour off excess oil. Add one jar ragu' Italian Cooking Sauce. Simmer, covered, for 2 1/2 hours or until tender.

Serves 6 to 8.

Savory Beefalo Ragout

2011-03-15T11:20:00.001-05:00

What you need:
1 1/2 lbs. beefalo chuck or bottom round, cut into 2 inch pieces
2 Tbsp. vegetable oil
1/4 c. all-purpose flour
2 c. water
1 can (8 1/2 oz) stewed tomatoes
3 sprigs parsley
1/2 tsp. dried thyme leaves
2 tsp. salt
1/4 tsp. dried sage leaves
1/4 tsp. pepper
1 bay leaf
1 clove garlic, finely chopped
6 small onion
3 lg. carrots, cut diagonally into 1/2 inch slices
1 pkg. (10 oz.) frozen lima beans, broken apart

Brown beefalo pieces in oil in Dutch oven; remove beefalo. Drain fat from Dutch oven, reserving 2 Tbsp. Return 2 Tbsp. fat to Dutch oven. (If necessary, add enough oil to measure 2 Tbsp.)
Stir in flour. Coor and stir over low heat until smooth and bubbly; remove from heat. Add water. Heat to boiling, stirring contantly. Stir in beefalo, tomatoes, parsley, salt, thyme, sage, pepper, bay leaves and garlic. Heat to boiling; reduce heat. Cover and simmer 1 hour.
Add onions and carrots. Cover and simmer until beefalo and vegetables are tender, 40 to50 minutes. Stir in frozen beans. Cover and simmer until beans are tender, about 10 minutes.
6 servings

Springtime

2011-03-09T23:21:00.003-06:00

Officially Spring isn't far away and it seems everyone is ready for it. Most people I have talked with feel Winter has been extra long this year, hopefully it is about over. With the coming of Spring has been a crop of new calves and the subsequent planning for next year. As of this posting we have twenty five (25) yearling heifers, born from February to June 2010 that are available to sell. The older heifers could be put with a bull by early June; the younger ones I would recommend waiting so they could calve in early Fall 2012. We believe these are fine quality animals that would form good foundation beefalo stock.

In addition to these yearlings we have a number of older heifers due to freshen with their first calves this year. They could start calving by early April.

We also have eight (8) steers that weigh approximately 450 to 600 pounds that we would sell now or keep , if spoken for, until they reach slaughter weight.

Reasons to Raise Beefalo

2011-03-07T07:24:00.000-06:00

Excellent Foraging Ability- Beefalo have the ability to better untilize roughage which results in lower maintenance.
Strong Hybrid Vigor- Bison X Bovine - These benefits are derived from years of natural selesction on the bison side and accumulative years of selective breeding on the domestic side.
Calving Ease- Unassisted calving is an inherited trait from the bison.
Hardiness- Beefalo are adaptable to climatic changes. Due to their ability to perspire, they do well in hot climates; and because they have a dense hair coat for insulation, they thrive equally well in cold climates.
Fertility- Proper balance of bison and bovine genetics creates a fertile animal for both natural service and artificial insemination.
Less Waste When Processing- Beefalo inherit an extremely thin external fat covering which leads to less fat tossed into the barrel by processors.
High Quality Meat- Beefalo produce a meat that is high in protien, yet low in fat, cholesterol and calories. Beefalo meat is as tender as regular beef without marbled fat.

Beefalo has Less Cholesterol

2011-02-20T13:23:00.000-06:00

Data Sources: US Department of Agriculture/ Human Nutrition Information Service/ USDA Handbook AH-8-13 (Rev. May 1990) *Compostition of Foods: Beef Products* /Composite of Cuts, Cooked_ NDB #13361 and USDA Handbook AH-8-17 (Rev. May 1989) * Compostition of Foods: Lamb, Veal, and Game Products* /Composite of Cuts, Cooked_ NDB #17153

Nutritional Comparisons: Beefalo Vs. Beef

2011-02-07T09:36:00.000-06:00

Good bye X-Factor! Hello New Beefalo Farmers!

2011-01-30T20:12:00.000-06:00

We are happy to report that we have sold the young bull X-Factor to the Deer Run Beefalo Farm in Lebanon, Mo. This farm is operated by Tony Flores. Tony is a newcomer to the Beefalo industry, but is very passionate about Beefalo and its health benefits.

Tony is buying a steer from us as well. That steer is ready for harvest and Tony is having him inspected so he will be able to sell the meat. If you live in and around the Lebanon area give him a call if you want to sample some Beefalo.

We say "welcome" to Tony and his family and wish them all the best in their future endeavors.

Beefalo has Less Total Polyunsaturated Fat

2011-01-20T13:22:00.001-06:00

How Bison Genetics Improve Beef Meat

2011-01-10T07:17:00.001-06:00

1. Decrease total fat content
2. Decrease saturated fat content
3. Decrease cholesterol content
4. Decrease calorie content
5. Decrease percentage of calories derived from fat
6. Increase nutrient density
7. Increase ratio of polysaturated fats to saturated fats
8. Improve flavor, tenderness, juiciness
9. Less fat to trim, less shinkage

Bull For Sale!

2011-01-02T18:57:00.000-06:00

We are posting a couple of pictures of a young bull we have for sale. X-Factor is a bull we took to the Fall Farmfest in October. He is 37.03% Bison and his date of birth is 3/02/10. As you can see by his bison percentage his calves from any beef cow will be considered Beefalo. He will soon be a year old and should be ready for service by May. As you can see he is halter broke and quite gentle.

Beefalo has Less Total Monounsaturated Fat

2010-12-20T13:21:00.003-06:00

Beefalo has Less Total Saturated Fat Known to Elevate Serium in Cholesterol

2010-11-27T13:17:00.001-06:00

DOES EATING BEEFALO GROW HEALTHY,HEARTY, (HUSKY) BABIES?

2010-11-24T14:59:00.001-06:00

As you know, our blogger Gena (a petite young thing), has been expecting her second child. "Little" Tecumseh Ussery made his debut in early November, measuring 22 inches long and weighing in at 10 lbs. and 1 Oz. That was quite a bit more weight than anyone had expected or wanted.

Mom and son are both doing fine for which we are all most grateful and thankful. All the best to both of them.

Beefalo Tip A La Bourgogne

2010-11-15T10:43:00.000-06:00

What you need:

3 to 3 1/2 lb. boneless beefalo rump roast
2 large onions, diced
1 3 oz. can sliced mushrooms, drained
1/4 c. olive oil
1 1/2 c. burgundy
2 c. beef broth
1 10 1/2 oz. can tomato puree
12 juniper berries
2 bay leaves
hot cooked noodles
grated nutmeg

Cut rump roast into 1 1/2 inch thick slices. Cook over hot hickory chips and coals for 9 to 10 minutes on each side. Cool slightly and cut into cubes. In large skillet or dutch oven (on range), brown cubes, onions, and sliced mushrooms in olive oil. Add wine and heat to boiling. Cook, uncovered, over medium heat for 15 minutes, stirring occasionally. Stir in beef broth, tomato puree, juniper berries, and bay leaves. Simmer uncovered, for 1 1/4 hours or till meat is tender. Season with a little salt and pepper, if desired; remove bay leaves at serving time. Serve with hot cooked noodles that have been sprinkled with freshly grated nutmeg.
Makes 8 to 10 servings.

FYI, Regular Readers

2010-10-28T14:43:00.001-05:00

This is a pre-alert for our regular readers. The "brains" of our blog (Gena) is about to give birth to our first grandson (2nd grandchild) and I suspect she is going to be extra busy, and won't really feel like doing to much posting for awhile. We will catch you up and keep you informed as soon as events permit.
Thank you,
Eugene

Beefalo has Less Percentage of Calories from Saturated Fat

2010-10-27T13:15:00.000-05:00

More Ussery Beefalo Cattle SOLD!

2010-10-15T14:04:00.000-05:00

This has been another interesting week at Ussery Beefalo. We were contacted by two more people who had gone by our animals at Farmfest. Unfortunately I was not there at the time, our business cards were taken and we were contacted.

Mr. and Mrs. Noel T. Thompson of Seymour were interested in a young bull ready for service next Spring to use on their Red Angus. They acquired our first born calf from last Winter/Spring, a blonde colored bull that should work well on their herd.

Also contacting us were Mark and Sherri Breitenstein of Yellville, Ark. They wanted a two year old heifer that would calve next Spring/Summer.

We wish these two new customers all the best in the future and remind you we have more Spring born calves that we are weaning; these include steers heifers and a few bulls.

We also have several heifers that have been exposed to a bull this past summer.

Notes from Farmfest 2010

2010-10-04T22:21:00.001-05:00

The 2010 Fall Farmfest began for most exhibitors Thursday afternoon, Sept 30th. The gates opened the next morning, and each morning at 9 A.M. for the general public and closed at 5 P.M. each day. It all came to a close Sunday Oct 3rd.

Attendance seemed to be up this year and many visitors passed through the Beefalo area. We met many people who were aware of Beefalo, but also many who were unaware of Beefalo, or their unique characteristics. They were genuinely interested and grateful to learn more about an animal they hadn't known existed. The idea of a healthier red meat interested many who were concerned about heart disease and cholesterol. Those who already owned cattle asked probing questions about disposition, health, gaining ability and type of diet needed for Beefalo.

Other Beefalo exhibitors this year were the Circle Z farm from Bourbon, Mo. and the Fowler Beefalo Farm from Lamont, Mo. We have always enjoyed the helpfulness and camaraderie among Beefalo exhibitors and this year was no exception. One of our number, "Done Rovin" farm of Lincoln, Ar. was unable to bring any animals because of other commitments, but arrived on the last day. We were glad to see Larry and Nelda of course, but Larry made us even happier when he bought one of our heifers Also buying a steer we took to Farmfest was John Waddell who is establishing Waddell's Purebred Beefalo. John's goal is to market packaged meat under that brand. In addition to the two animals we sold we exhibited a weaned bull and a weaned heifer. We also took some orders for our packaged meat.

We thoroughly enjoyed our time at Farmfest this year. We met a lot of new people as well as old friends, talked a lot about Beefalo and had an all around good time.

Fall Farmfest: This Weekend!

2010-09-27T20:09:00.012-05:00

We will be at the Ozark Fall Farmfest this weekend, 9 a.m. to 5 p.m., October 3rd to 5th in Barn 1 at the Ozark Empire Fair Grounds in Springfield, Missouri. Admission and parking are free to all 750 exhibits.
We are bringing one steer, X-Con, two heifers, Xanthippe and Xenia, and one bull, X-Factor with us to Farm Fest. (Look to the right side of this screen for more info or contact Eugene Ussery at c: 417-569-3838, h: 417-746-4217, e: eussery@getgoin.net). All of these animals are for sale and we have several more just like them that are also for sale.
We are looking forward to visiting with with everyone at this 31 year old tradition that is Farmfest!
Follow this link to see pictures and story related to last year's Farmfest with Ussery Beefalo.

Beefalo has Less Total Unsaturated Fat

2010-09-24T20:44:00.000-05:00

Ground Beefalo with Avocado

2010-09-16T10:36:00.000-05:00

What you need:

1 pkg. Spanish Rice-A-Roni
1 lb. can tomatoes
1 lb. ground beefalo
1 avocado- peeled and cut in chunks
5 avocados- cut in half
salt & pepper to taste

Prepare Rice-A-Roni according to package directions, using the can of tomatoes. Brown beefalo plus salt and pepper to taste. Add browned meat and chopped avocado to Rice-A-Roni. Blend and simmer 5 minutes or until heated. Spoon into Avocado halves and top with sour cream... mmmmmm... sounds good!

February/March Calves soon to be Weaned

2010-08-27T19:57:00.000-05:00

As of right now (8/27) we have 14 new males (7 stears, 7 bulls) and 11 females. We plan to have four of these animals at Fall FarmFest this October and hope to market as many as we can this fall.
We also have several yearlings plus females for sale.

Beefalo has Less Total Saturated Fat

2010-08-27T13:13:00.000-05:00

Good News! Beefalo is for Dinner!

2010-08-20T13:52:00.000-05:00

The LEANEST beef has 3/4 the cholesterol of chicken. The LEANEST beef has a 1/5 the fat of regular beef. The LEANEST beef less calories than tuna! The LEANEST beef is... BEEFALO!

Beefalo is good for you, but it tastes just like big, beautiful beef. Beefalo is big, beautiful beef but it is also our natural, native buffalo and that makes it even better. Beefalo is easy to enjoy. It requires 1/2 to 1/3 less cooking time than ordinary beef, and has no fatty waste. Click here for some deliciously outstanding Beefalo recipes.

The 2010 Ozark Empire Fair in the Books!

2010-08-10T09:34:00.001-05:00

Tiajauna, Willie, Xanthippe, and Xylina

The 2010 Ozark Empire Fair is now history. For Beefalo breeders it was another enjoyable occasion. Our number of animals was 51. We had originally thought it would be 68, but apparently some entries had been counted twice. Nonetheless it was a successful show as we had entries from five states: Missouri, Oklahoma, Arkansas, Kentucky, and Ohio.
In our showing, we were assisted by our son, Michael Ussery and his 2 year old daughter, Jacqueline. Our heifers didn't know them, but they handled fairly well. Tiajauna pace second in the mature cow without calf division. Willie placed placed 5th in the senior yearling division. Xanthippe placed 4th in the senior heifer calf division. Xylina placed 3rd in the junior heifer calf division.

Willie, Michael, Jacqueline, and Eugene

Eugene with Xanthippe

Although general attendance seemed to be down this year we met several new visitors as well as some old and close friends. We had pleasant and interesting visits with folks from from Houston, MO, Grove Springs, MO, Springfield, MO, and Northern Arkansas as well as renewing friendships with the Talyors of Ozark, MO, the Stillians of Sarcoxie, MO, and the Kellys of Marshfield, MO.
In addition, we ran into John Waddell who operates the Botanical Tree Trail and Nursery. John has purchased both meat and animals from us and is currently marketing beefalo meat. You can visit John on the web at www.bttnursery.com.
Now we are back and already planning for the Fall FarmFest in October. We will keep you posted on those developments. Here is a link to the latest information on this year's FarmFest: 2010 Ozark Fall FarmFest
Log on to our Facebook page here to see more pictures of Ussery Beefalo at the Ozark Empire Fair.

Results of General Membership Meeting

2010-08-09T20:03:00.000-05:00

In the General Membership meeting the board elected Kyle Skidmore of Kentucky as president, Andrew Hammer of Ohio as vice president, Vernon Zelch of Missouri will return to secretary and Buzz Ide of Washington will remain as treasurer.

American Beefalo Association General Membership Meeting

2010-08-06T13:37:00.000-05:00

The American Beefalo Association General Membership meeting will be held this Saturday night, August 7th, 5:30 pm at the Lamplighter Motor Inn on North Glenstone in Springfield, MO. They will be electing new board members at this time. Unfortunately, no one from Ussery Beefalo will be in attendance.
Don't forget the National Springfield Beefalo Show Saturday morning at 10 am in the Noel Boyd Arena at the Ozark Empire Fair. It will be a great showing. We look forward to seeing you there!
Click here for more even information.

Headed to the Fair!

2010-07-30T15:27:00.000-05:00

We will be headed to the Springfield, Missouri Ozark Empire Fair next week!
Come by and see us next weekend, August 5th-8th. We will be stalled in the Wells East barn. We will be showing Saturday, August 7th in Noel Boyd Arena at 10:00 am.
This year will be the biggest year yet for the Springfield Beefalo Show with 68 animals consigned!
We look forward to visiting with old friends, meeting new friends and answering any questions you might have about Beefalo. See you soon!
Click here for more information on upcoming American Beefalo Association events.

Beefalo has Less Calories

2010-07-27T13:47:00.000-05:00

Repeat Customers, Our Favorite Kind!

2010-07-23T08:47:00.000-05:00

We were pleased to receive a call from Mr. and Mrs. Norman Grable of Warsaw, Missouri. They are repeat customers as it is their third time to order meat from us. They always purchase about a year's supply of beef. They say they only eat beefalo meat.
We are always grateful for repeat customers and wish them all the best in the coming year! We look forward to providing them with more quality beefalo meat in years to come!

Attention Heart Patients and People Who Do Not Want to be Heart Patients

2010-07-20T13:32:00.000-05:00

These figures were taken from the U.S. Dept. of Agriculture Handbook # 8 "Composition of Food"

Tiajauna Goes to the Fair... AGAIN!

2010-07-12T08:21:00.000-05:00

One of the animals we were planning on taking to the fair, Uzi, decided to be uncooperative so we will be taking Tiajauna to the fair instead.
This will be Tiajauna's fourth year at the fair. She turned three last April and is due to become a mother for the second time right around the time of the fair.
We are getting Willie, Xanthippe, and Xylina ready for the Beefalo Show as well and are looking forward to seeing all the other beefalo and visiting with all of our beefalo friends and supporters.
There should be about 40 to 50 beefalo present this year at the Ozark Empire Fair.

Beefalo has Less Total Fat

2010-06-27T13:45:00.000-05:00

New Beefalo Farmers!

2010-06-21T09:44:00.000-05:00

Last week we sold two yearling plus heifers to Pam Cook who is currently serving in the National Guard at Fort Campbell, Kentucky. Pam is originally from Norwood, Missouri and the heifers will be "residing" at her parents' farm. Pam's parents, Earline and the late Edwin Dennis, had a herd of White Park cattle, but purchased a beefalo bull from us a couple of years ago and are now showcasing a crop of young beefalo calves. Pam's brother-in-law, Joe Rogers, is quite pleased with the young calves and is excited about the two new heifers. We look forward to visiting and seeing the young calves. All the best to Pam and her family!

Pictured above are Pam's new heifers.

The Amazing Nutrition Facts of Beefalo

2010-06-20T13:40:00.000-05:00

Beefalo is lower in fat than beef, lower in cholesterol than beef, lower in fat than broiler chicken (skin), lower in cholesterol than broiler chicken (skin or no), lower in cholesterol than cod.

Gearing up for the Fair!

2010-06-14T08:35:00.000-05:00

Ussery Beefalo is gearing up for the Ozark Empire Fair in Springfield, Missouri, August 5th thru the 8th, 2010.
We are taking four females ranging in age from two and half months to two years. They are Uzi, 2 years, Willie, 17 months, Xanthippe, 5 months and Xylina, 2.5 months.
Some of you may remember Tiajauna being at the fair with us for the last three years. Tiajauna is due to become a mother for the second time during the time of the fair and unfortunately there is no longer a birthing center on the fair grounds, so she will remain on the farm this year.
As always, we look forward to the fair, showing our beefalo and visiting with friends and neighbors. We hope to see you there!

Cholesterol In Meat

2010-06-03T16:17:00.000-05:00

We are constantly being cautioned to watch our cholesterol. Bad cholesterol is called LDL cholesterol. I have been frustrated by the meat industry not addressing the issue in past years, but when I decided to investigate the issue, I found some interesting facts.

#1- Cholesterol can not be significantley reduced by just lowering the fat in meat. Cholesterol is in the meat, not just the fat. Although Beefalo is up to 4 times leaner than beef and also has 1/2 the fat inside the cells as beef, the real cholesterol lowering aspect of this wonderful meat is that it is crossed with bison.

#2 Bison, is itself very low in cholesterol, but when crossed with a beef animal, drops to nearly 1/2 of that of bison, according the the USDA. This may be due to the heterosis, which is huge between the two species.

#3. Bison has a study done at the University of Utah, that showed that it did not raise LDL in people, whereas beef did. That is impressive, but Beefalo also has a study done at Central Washington University that showed that it actually lowered LDL in high cholesterol men by 15 points in just 30 days. This was further impressive when you realize that the men were still dropping at the end of the 30 day trial. One wonders just how far they would have dropped?

The next time someone mentions that their beef can have lower cholesterol than Beefalo or just as low, you need simply say. Oh really, show me your USDA figures. They of course will have no such figures to show. Guess what? We do. Beefalo has been tested in at least 20 different USDA or Canadian Government labs and comes out looking great every time.

Mark Merrill

Beefalo Meats

Beefalo has More Niacin

2010-05-27T13:43:00.001-05:00

HEIFERS & STEERS FOR SALE

2010-05-24T08:09:00.001-05:00

We currently have a dozen heifers born during February and March 2009. As of now, May 21st, they are all open but are ready to be put with a bull.

We have another dozen, a little younger and smaller, who are also available.

We sold ten steers two weeks ago and were pleased that prices are better than last fall. We still have another ten that are ready to go to market soon.

At this time we are feeding out a steer for one customer, but have three others that could be ready in a few short months.

Sizzling Beefalo Steak (in the Greek Style)

2010-05-20T09:20:00.000-05:00

A Perfect Summer Recipe
Sizzling Beefalo Steak (in the Greek Style)

Your favorite Beefalo steak sirloin, T-bone ect.
A charcoal grill
juice of 1 lemon
2 t. oregano
1 t. mint leaves
1 clove garlic minced
1/2 t. thyme
salt and pepper

Combine the lemon juice herbs and garlic.
Marinade steak in this mixture for 1/2 hr. to 2 hrs. turning steak at least once. Broil briefly.
Beefalo cooks 1/3 less time.

Beefalo has More Potassium

2010-04-27T13:40:00.001-05:00

Beefalo has More Iron

2010-03-27T13:39:00.001-05:00

Beefalo Roast

2010-03-20T13:04:00.000-05:00

What's for Supper Tonight?
Beefalo Roast

Season any 4 to 5 pound beefalo roast anyway you like. Brown quickly on top of stove. Place in preheated 350 degree oven in covered pan. Leave oven on 12 minutes. Turn oven off and leave roast in oven until oven cools off. About 3 hours. Remove roast from oven reserve juices and cook potatoes, onions and carrots in juice and/ or make gravy.

Arriving Daily!

2010-02-28T21:51:00.000-06:00

We are having an explosion of beefalo calves at the Ussery Beefalo farm! We've had 15 so far this calving season with 12 calves in just the last 8 days. We are pretty evenly divided with 7 heifers and 8 bull calves. So far, all the mommies and babies are doing well.

Beefalo has More Calcium

2010-02-27T13:38:00.001-06:00

Mexican Beefalo Supper

2010-02-20T09:29:00.000-06:00

What's for supper Tonight?
Mexican Beefalo Supper

1 1/2 lbs. ground Beefalo
1 large onion, chopped
1 1/2 tsp. cumin
1 clove garlic, minced
1 tsp. chili powder
3/4 tsp. salt
2 tomatoes, chopped and drained
shredded lettuce
1 c. shredded sharp cheddar cheese
1 (15 oz.) can chili beans
3 c. cooked rice

Brown Beefalo and onion in large skillet. Reduce heat, add spices and beans. Simmer 15 minutes. Serve over rice. Top with tomatoes, lettuce and cheese. Add a dollop of sour cream, also.

Delicious!

A New Arrival!

2010-02-12T19:38:00.001-06:00

Ussery Beefalo welcomed a new arrival this morning, February 12th, 2010. This is our first arrival of 2010. FBF Kindra is the proud mother of a little bull calf. His name is Xpert as this is the year of the "X".
We are expecting new arrivals almost daily for the next week or more.

Annual Meeting Update

2010-02-01T08:36:00.001-06:00

The American Beefalo Association Annual Meeting was held Saturday, January the 16th at Ryans Family Steak House in Jefferson City, Missouri. The Missouri, Oklahoma, and Arkansas Beefalo Associations joined together to form a new organization to be called Mid-America Beefalo Association. The organization remains under the umbrella of the Amarican Beefalo Association. The president of the new organization is John Fowler of Lament, Missouri. The Vice President is Larry Hacker of Lincoln, Arkansas. The Secretary is Marty Greer. The directors are David McCoy and Vernon Zelch.

Mid- America Beefalo Association will continue involvement in the National Beefalo Show and Fall Farm Fest at the Ozark Empire Fair Grounds in Springfield, Missouri.

The meeting concluded with an auction by Vernon Zelch and Lee Horstman.

I believe the new organization will be an asset to promoting Beefalo in this region.

Beefalo has More Protein

2010-01-27T13:45:00.001-06:00

Beefalo Pot Roast (in the Hungarian Style)

2010-01-20T13:04:00.002-06:00

A Superb Winter Time Meal
Beefalo Pot Roast (in the Hungarian Style)

4 lbs. Beefalo chuck or other stew cut
Saute in a lttle olive oil until soft: 2 large onions cut in rings, 1 green pepper chopped, 1or 2 cloves garlic chopped
Add Beefalo, 1 T. caraway seed, 2 bay leaves, 1 T. paprika, 6 cups chopped tomatoes, 2 lbs sauerkraut

Cover and simmer for at least two hours. Add water if needed and pepper and salt to taste. Serve in bowls with a dab of sour cream.

American Beefalo Association Annual Meeting

2010-01-11T08:39:00.000-06:00

The American Beefalo Association Annual Meeting will be held this Saturday, January the 16th at Ryan Family Steak House in Jefferson City, Missouri. The business meeting will be underway after the meal at 1:00 pm.

We will be discussing this years coming events, shows, and exhibitions, as well as, the possible merger of Missouri, Arkansas and Oklahoma Beefalo associations into one regional association.

Anyone interested in Beefalo or learning more about Beefalo are welcome to attend. Remember to check this blog as well as americanbeefalo.org for upcoming events and information.

Beefalo- The Better Beef

2010-01-08T09:14:00.000-06:00

The American Beefalo is truly an American Beef Breed. The only breed developed from a native American animal- the American Bison (Buffalo). The hybrid breed of Beefalo combines the best qualities of bison and beef cattle. Beefalo offers the hardiness of bison with the qaulity beef of cattle that results in the leanest, healthiest, meat consumers can buy- and producers can sell. Unlike well-tendered beef cattle, bison herds have survived for hundreds of years without the benifit of care from herdsmen and veterinarians. Their ability to survive in the face of drought, famine, and other natural threats has produced a breed that is genetically sound and physically superior to traditional beef breeds. Bison gentics give Beefalo a high level of disease resisitance and insect tolerance. Now, modern science offers today's beef producers and consumers the best of both species in the form of the Beefalo breed. The full-blood Beefalo is exactly 3/8 bison and 5/8 bovine, with any of the beef breeds making up the latter part of the equation. For consumers, Beefalo offers a healthier selection of beef. Beefalo is lower in calories, fat and cholesterol than even chicken or fish! USDA tests prove that Beefalo has less cholesterol than chicken, and less fat and more protein than regular beef. Beefalo even meets the dietary recommendations of the American Heart Association. So consumers enjoy all the taste of beef, with added health benefits. Beefalo cattle properly finished have an excellent meat that is tender, tasty, and lean. The exceptional quality of Beefalo meat has been recognized by the United States Department of Agriculture and was acknowledged in 1985, when they approved a 'Roll Stamp' identification of 'Beefalo Beef'.

Beefalo Vegetable Soup

2009-12-22T13:41:00.001-06:00

Relax tonight with some delicious Beefalo Vegetable Soup.

4 tbs. beefalo soup bones with meat
2 Tbsp. salt - 2 quarts water
1 Tbsp. mixed pickling spice
Place above in a 6-quart popt. Tie pickling spice in a bag and add to a pot. Cover, bring to boiling point, reduce heat and simmer 3 hours. Remove sice bag and soup bones.
Strain stock and cool. Refrigerate. Remove and discard solidified fat if any. Trim meat off bone and gristle.
1 cup fresh carrots
1 cup sliced celery
2 cups fresh or canned green beans
3/4 cup fresh or frozen corn (cut from cub)
3 1/2 cups canned tomatoes
2 Tbsp. parsley flakes
1/4 cup chopped onions
Put meat, soup stock and vegetables in kettle, cover and cook slowly until vegetables are tender, about 1/2 hour. If desired, freeze. Yield: about 1 gallon.
Enjoy!

Do you have any great Beefalo recipes? Please share! Email Eugene Ussery at eussery@getgoin.net.

Roast Beefalo Frisco

2009-12-15T13:31:00.002-06:00

What's for Supper Tonight?
Roast Beefalo Frisco

Dredge one 5 lb. chuck roast in a mixture of:
1 pkg. Good Seasonings Italian ?Salad dressing mix
3 Tbsp. flour
Salt an pepper to taste

Using a small amount of oil in a heavy roaster or iron skillet, brown roast on all sides. Cover top side of roast with 5 oz. jar of horseradish. Set aside. In a separate skillet saute until tender:
1/2 lb. bacon (cubed)
1 lb. chopped onion
1 clove garlic

Top browned roast with bacon/ onion mixture. Add one can Golden Mushroom Soup, one can French Onion Soup and one can water. Bake in preheated 375 degree oven until tender.
Mmmmm... Enjoy!

Do you have any good Beefalo Recipes? Please share! Email Eugene Ussery at eussery@getgoin.net.

Ricotta Cheese Beefalo

2009-12-08T13:22:00.001-06:00

What's for supper tonight?
Ricotta Cheese Beefalo

1 1/2 lb. ground beefalo
1 medium onion, diced
1/2 medium bell pepper, diced
1 egg
3/4 cup uncooked oatmeal or bread crumbs
1 Tbsp. Worchestershire Sauce
salt and pepper to taste
(enough prepared spagetti sauce to hold mixture together - @ 1/2 cup)

Combine all ingredients and divide mixture in half. Press half the mixture in bottom of casserole. Top with a 16 oz. container of ricotta cheese which has been mixed with 1 egg.
Top Ricotta cheese with remaining meat mixture. Over all pour approx. 1/2 jar prepared spagetti sauce. Bake in preheated 350 degree oven until done (about 35-40 mins.)
Serve with garlic bread. Enjoy!

Beefalo Sausage

2009-11-30T13:18:00.001-06:00

Sounds good!
Beefalo Sausage

1 lb. ground beefalo
1 1/2 Tsp. sausage seasoning, mild or hot
1/4 cup fresh dried sage (crushed) or 2 tsp, ground sage

Mix well. Shape into sausage-size patties and fry just as you would pork sausage, except Beefalo sausage will cook in MUCH LESS time.

Beefalo Casserole

2009-11-23T13:11:00.001-06:00

What's for Supper Tonight?
Beefalo Casserole

Brown 1 lb. ground beefalo along with one can chopped medium onion. Add 1/2 cup ketchup and 1 can tomato soup. Mix welland pour into casserole dish. Over top of meat mixure, pour one can drained green beans. Over this, spread layer of mashed potatoes (approx. a 1 1/2 - 2 inch layer). Sprinkle with grated cheese and bake until bubbly and cheese melts. Serve with a side of garlic bread. Delicious!

If you have recipe ideas, please share. Email them to Eugene Ussery at eussery@getgoin.net.

SOLD! 4 Heifers and 2 Males

2009-11-19T08:17:00.000-06:00

We sold 4 heifers to Gene Kenyon and Bill Kenyon of Fair Grove, Missouri. One of the three heifers was Waterloo, #15 who was pictured to the side earlier.

The same day, October 30th, we delivered two males, a steer and a bull to John Waddell of Springfield, Missouri. We mentioned in a previous post that Mr. Waddell purchased Woody, a red bull.

Pictured above: (L-R) Eugene Ussery with Gene Kenyon shopping heifers alongside "Beefalo Expert", Jacqueline Ussery at the Ussery Beefalo Farm in Norwood, Missouri.

Beefalo Teriyaki Steak

2009-11-15T13:04:00.001-06:00

What's supper tonight?
Beefalo Teriyaki Steak

1/2 cup soy sauce
1/2 cup water
1 clove garlic, crushed
1 Tsp. fresh ginger, crushed (or 1/2 Tsp. powdered ginger)
4 Tbsp. sherry or rice wine
2 pounds beefalo sirloin steak - cut 1/2 inch thick

Combine ingredients for the sauce. Pour over meat slices and marinate for at least one hour. Broil over charcoal fire. Serves 4.

How to Cook Beefalo

2009-11-10T13:56:00.000-06:00

Beefalo cooks the same the same as beef with two exceptions. First, It should be cooked at a lower temperature because of its low fat content. Also, it continues to cook longer than commercial beef after it has been removed from the source of heat. We suggest that you cook the meat about 1/2 of your normal time for commercial beef based on how well you like the meat. Secondly, it defrosts quicker than western grain fattened beef.
Thank you again for your interest in Beefalo. We hope you will become a steady customer not only for health reasons but because you agree that is superior in all respects with its less calories, fat and cholesterol.

Just Remember:

1. Beefalo cooks from 1/3 to 1/2 the length of the time of other beef. A different fiber structure as well as low fat contribute to this factor. Well done Beefalo is light pink - rare is bright pink during cooking. The pink disappears in a few minutes once removed from the heat.
2. Start Beefalo in a hot pan or oven, turn to low and finish cooking.
3. After searing on all sides and edges, cover for oven cooking.
4. Beefalo continues cooking longer after removed from heat.

DO NOT OVER COOK BEEFALO

Beefalo is very tasty with little or no salt or pepper added.

This way you get the full benefit of a natural flavor.

Why Beefalo Now?

2009-11-01T13:48:00.000-06:00

1. Foreign Market
Registrations from Brazil are up. Exports to China are up. New Zealand and Australia are also getting on board. "World" acceptance of Beefalo is advancing even faster outside the US than inside the US. A boom in the export of Beefalo and Beefalo semen is expected in the near future. Whether you export or not, the export business will increase domestic prices of Pure-bred Beefalo.
2. Acceptance of Beefalo
a.) The rapid increase of new and crossed bloodlines produced by current breeders that have Bison markers (and registered by the ABA) has caused some of the previous skeptics to re-evaluate Beefalo.
b.) ABA's new Bison Marker Beefalo Registry, where all foundation and direct input Beefalo must have Bison markers, will increase the acceptance by the scientific community.
c.) Consumer acceptance of Beefalo is very good where Beefalo meat programs have stable supplies (Michigan and Northeast). These successful Beefalo meat programs provide guidelines for others to start successful Beefalo meat programs.

Why Beefalo... for the Breeder (Cow/ Calf Operator)?

2009-10-29T13:30:00.000-05:00

Most cattlemen (cow/ calf operators) have come to the realization that it's Dollars per cow and not pounds per calf that should be their goal. Those who are looking for those 700 pound weaning weights are probably not maximizing their income. Calving percentage should be number of weaned calves divided by the number of cows bred. A dead calf at birth does not add anything to the bottom line even of he would have been 700 pounds at weaning. If a cattleman weans 80 calves out of 100 bred cows and they average 550 pounds, he has 440 pounds of calf for every cow bred. If he weans 60 calves out of 100 cows bred they average 700 pounds, he has produced 420 pounds of calf for every cow bred. (The average calving percentage for the US is 67%). We know that the gestation period for the first cross (Beefalo X Bovine) varies from a few days less to a week less than Bovine. This causes these calves to have a lower birth weight and fewer calving problems. Heterogeneity in this cross provides very healthy, fast growing calves. As the Beefalo still have a higher calving rate due to fewer calving problems and Beefalo mamma cows produce higher butter fat milk and faster growing calves. In addition, Beefalo cows do well on less grain or expensive supplements than Bovine. Even if a breeder doesn't intend to take avantage of the benifits to feeders, packers, or consumers, he is still better off brereding Beefalo.

Welcome, Rondo!

2009-10-26T08:43:00.002-05:00

As we reported here earlier, we recently purchased a new herd sire from Done Rovin Farm in Lincoln, Arkansas. LNH Rondo, a four year year old bull raised by Larry and Nelda Hacker arrived on our farm October 4th. Larry had weighed Rondo just prior to our acquiring him and he weighed 1,875 pounds, down 200 pounds according to Larry. We are very impressed with Rondo; his stature, length, overall conformation, and especially his docility. We are eagerly awaiting the arrival of some little "Rondos" and "Rondoettes" next July.

Meantime, we still have LNH Pickett FOR SALE (to your right). Pickett who has been our primary herd sire since 2005, has sired many fine calves for us and we feel would make an excellent herd sire for anyone interested in producing quality Beefalo.

Why Beefalo... for the Feeder?

2009-10-23T13:17:00.000-05:00

The experiments conducted by Canada from the early 1900's to the late 1940's all indicate that Bos X Bison had a better conversion of roughage feeds compared to Bovine. This data hasbeen pretty well accepted by cattlemen and scientists alike, but it always has been assumed that Bison and Bovine had similar conversions for grain. However the Koch study cited in this previous post reported that Bos X Bison had higher feed cost for Beefalo even if a normal ration is fed. However, for best results the feeder should feed a higher roughage ration to Beefalo to keep the feed intake up.

Why Beefalo... for the Packer?

2009-10-21T14:23:00.000-05:00

There have been numerous studies by the individuals as well as a large study by Texas A&M (late 1970's) that show an increase in both dressing percentage and retail cut percentage . The Koch study cited in this previous post reported a dressing percentage for Bos Taurus of 60.7% and a retail cut percentage of 65.9% and for Bos X Bison 64.1% and 69.1%. If you work out the math for a 1,000 pound live animal, you find that you get about 44 more pounds of retail meat from a Bos Bison than you would get from a Bos Taurus. This 11% more meat per animal means that the packer makes more money from a beefalo even if he pays a higher price from it live.

Why Beefalo... for Consumers?

2009-10-19T14:20:00.003-05:00

Beefalo has all the great nutrients associated with red meat, is higher in protein, and is lower in fat and cholesterol than other red meats. Beefalo is lower in fat, cholesterol, and calories than chicken (skin on) and similar to chicken (skin off).

In a 1995 study R.M. Koch (Koch, Jung, Crouse, Varel, and Cundif- The Journal of Animal Science, 1995, 73:1271-1281) reported that Bos X Bison meat was slightly more tender judged by a trained panel, had less connective tissue, and had a greater percentage of intermediate and red fibers compared to beef.

Farm Fest Recap

2009-10-06T10:44:00.005-05:00

The Ozark Fall Farm Fest is one of the largest gatherings of agriculturally oriented businesses in this area. There was a multitude of machinery manufacturers and animal producers present. Many urbanites came by as well to view all of the exhibits which were all free.

We met many people, some of whom were just curious as to what beefalo really are and others who were interested in a healthier meat. In addition, there were some cattle producers were interested in adding beefalo to their existing commercial herds. We are always interested in promoting the benefits of beefalo to consumers and producers and the Fall Farm Fest was an excellent opportunity to do so.

In other news we purchased a new beefalo bull from the Done Rovin Farm of Lincoln, Arkansas owned and operated by Larry and Nelda Hacker. Pictures of LNH Rondo will be posted shortly.

Tiajuana with Wisteria asleep and Uzi eating hay on the other side of her.

Beefalo has Less Total Saturated Fat

2009-09-27T13:48:00.000-05:00

Goodbye Woody

2009-09-25T19:36:00.003-05:00

We are selling Woody , a seven month old bull sired by LNH Pickett (pictured right for sale), to John Waddell. John is the owner of Botanical Tree Trail Nursery in Springfield, Mo.

Ozark Fall Farmfest

2009-09-18T21:19:00.001-05:00

We will be in attendance at the Ozark Fall Farmfest on October 2nd, 3rd and 4th in Springfield, Mo at the Ozark Empire Fair Grounds. Click here for more information on Farmfest. We will be displaying Willie, Tiajuana, Uzi, and Wisteria. Willie and Uzi are for sale. Come by Barn 1 to meet us!