Beefalo Vegetable Soup

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

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

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

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

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

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

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

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. 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. 2. Start Beefalo in a hot pan or oven, turn to low and finish cooking.
3. 3. After searing on all sides and edges, cover for oven cooking.
4. 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?

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)?

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!

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?

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?

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?

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

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

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

Goodbye Woody

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

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!