Beefalo has Less Total Monounsaturated 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

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

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

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

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

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

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

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

More Ussery Beefalo Cattle SOLD!

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

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!

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

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

Ground Beefalo with Avocado

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

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

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

Good News! Beefalo is for Dinner!

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!

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

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

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!

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

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

Repeat Customers, Our Favorite Kind!

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

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

Tiajauna Goes to the Fair... AGAIN!

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

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

New Beefalo Farmers!

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

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!

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

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

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

HEIFERS & STEERS FOR SALE

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)

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

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

Beefalo has More Iron

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

Beefalo Roast

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!

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

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

Mexican Beefalo Supper

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!

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

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

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

Beefalo Pot Roast (in the Hungarian Style)

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

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

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'.