Fall Update

We meant to make a posting immediately after the Fall Farmfest, but as you can see immediate is not as fast as you might think.

 

We have been busy selling cows, heifers, and a bull.  Also we have harvested one animal.  Our stock of packaged meat was very low, but starting 10-26-13 we will have an ample supply of hamburger, roasts, and steaks.

 

In addition to packaged meat we have for sale several heifers that have been exposed to a bull all summer, weaned calved and  older cows if that is your desire.

 

The holidays are here and so is winter; we hope we will be ready for them.  Until then, take care.

Fall Farmfest

The Ozark Fall Farmfest will get underway October 4th and run through October 6th.  No admission and free parking on the Ozark Empire Fair grounds are a couple of postives.  In addition there will be an abundance of animal and machinery exhibits and an E-Plex filled with all kinds of goodies.

 

We are planning on being a part of the Beefalo contingent which will probably consist of about twelve animals.  We will be taking four and will be joined by Fowler Beefalo of LaMont, and Circle Z of Bourbon, Mo. 

 

Beefalo had a good Show at the State Fair llast mlonth.  Unfortunately we had to cancel at the last moment due to family health issues.  Hopefully and prayerfully those issues are receding and everyone will be in the pink soon.

 

Back to the Farmfest, it is always a good time to visit and even to educate some of our urbanites who are 1-3 generations removed from the farm and are unaware of the value and importance of agriculture and its individual components.  Beefalo, being a hybrid species, raises lots of questions. Do they reproduce? Do you use a Buffalo bull or Buffalo cows? Are they tame?  How do they taste?  We will do our best to answer those questions and provide a pleasant atmosphere for all who come by our area.  We look forward to seeing you October 4-6.

Here are a couple links for more information about Farmfest:

http://farmtalknewspaper.com/ozarkfallfarmfest/x546173799/Ozark-Fall-Farmfest

http://www.ozarkempirefair.com/events/event-calendar?view=event&event_id=372

http://springfieldmo.org/events?day=2013/10/04&detail=13735

RAIN, RAIN, RAIN

Can you believe all the rain recently?  Just unbelievable.  We had started to get a little dry and then the deluge.  We had gotten a couple of real nice rains when suddenly it was rain about every day.  At this writing we have received 11.35 inches in the last six days.  The only bad thing for me is that I will have to mow the yard again, and again.

The Beefalo are certainly enjoying the benefits of the rain.  Pastures are unusually good for August and hopefully will carry through Fall to Winter.

Next week we will be going to the Missouri State Fair.  The Beefalo National Show has relocated to Sedalia.  Judging of Beefalo will be Saturday August 17th.  We are taking three animals;  two bulls and one heifer.  It is my understanding there will be thirty two Beefalo at the Show.  We hope to see many of you at the Fair and the Show.  It should be a pleasant time.  Until the next time take care.

Summertime

Summer weather has now arrived, hasn't it?  We still have plenty of pasture for the Beefalo, but the heat and lack of moisture is beginning to have an effect.  Personally, I notice the high humidity; it really saps the energy.

 

Our calf crop is not as "bunched" as much as it has been, or as much as I prefer, although it does mean I could have calves to sell the year around.  We are still having calves being born almost weekly and they and their mommies seem to be doing well.

 

It seems that more people are becoming aware of Beefalo.  Recently we were contacted twice about purchasing some of our yearling heifers as well as some steers. In addition, as many of you know Dr. Shealy who purchased ten cows with calves by side from our farm nearly two years ago donated his entire herd and farm to Missouri State University.  Earlier this month I visited briefly with Dr. Anson Elliott, the head of the Universities Agriculture Dept., who is excited about the Beefalo and their possibilities.  He feels they are perfectly suited for the forages common to southern Missouri.  The University already has Hereford cattle, so there is the potential of a "cross breeding" program to demonstrate the value of increasing hybrid vigor, not just between breeds, but species as well.  I believe this will be obvious as more people become aware of, and involved in Beefalo.

 

Switching gears. we are going to take three animals to the State Fair in August.  The National Show for Bedfalo has been moved from the Ozark Empire Fair to the State Fair this year.  The date for the Beefalo judging is August16th.  If you are at the fair August 15-18th please stop by.  Until the next time take care.

Spring???

This past Winter has not been especially hard, but by stretching out until May it has been a long season.  Most of us have been ready for a normal Spring for the last six to eight weeks, but not this year.  Two days of Summer; next two days thirty to forty degrees cooler.  Life in the Ozarks!  But at least we are getting plenty of rain; I've had washed out water gaps and a fence line to show for that.

 

Our cows seem anxious to consume a lot of grass, and it is trying to grow, but temperature fluctuations has slowed its growth.  Region wide (central U. S.) the weather has alternately aided (rain), and retarded growth (cold).  Overall though, because of the good rains the outlook is better than last year.

 

With that thought in mind more heifers are being retained nationally instead of going to slaughter.  There seems to be a tepid effort to rebuild the nations beef herd.  We have several replacement females on hand and are offering twenty (20) open yearlings for sale.  In addition we have fourteen (14) older heifers that may or may not be bred that are also available.  With one exception all thirty four (34) heifers are sired by LNH Rondo who is pictured on this blog.

 

Until the next time everyone take care and best of luck.

World's Best Steak Baste

1 c. soy sauce
2 lg. onions, coarsley chopped
1/4 c. browning-and-seasoning sauce
2 Tbsp. bottled chopped garlic in oil
2 tsp. Beau Monde Seasoning or italian herb seasoning mix

Combine the soy sauce, browing-and-seasoning sauce, garlic and Beau Monde Seasoning or italian herb seasoning mix in a container of electric blender or food processor. Cover; whirl for 1 minute until well blended. Store baste in tightly covered jar in refridgerator.
To use, spread baste on both sides of steak, burgers or chops just before grillings; continue to brush with baste during cooking. Also, use the baste on broiled meats to create a "barbequed" flavor.

Hot Beefalo Sausage Party Rye Appetizers

Fry and crumble 1 lb. beefalo sausage and drain.
Add 2 lbs. cubed velveeta cheese and melt with beefalo sausage.
Spread mixture on party rye, covering to edges.
Place on baking sheet under boiler until brown and bubbly.

SPRINGTIME???

It seems Mother Nature can't make up her mind; one day it is hot, the next day it is cold.  Grass tries to grow, but not as fast as the cows want to eat it.  Maybe next week.

As usual the cattle are ready for Spring and the new lush green grass  that comes with wet and warmer weather.  Baby beefalo start eating forage just days after birth and we have several calves already on the ground with more on the way.  It's also that time of the year when farmers often purchase new stock for the upcoming season.  We have a variety of classes availableat this time:  yearling heifers, bred and open older heifers, and some with calves by their side.  We have older cows as well if that is someone's preference.

In addition we have a two year old scurred, black purebred bull and a one year old scurred, buffalo colored, purebred bull for sale.  Both of these animals are halter broken to lead.  As we have mentioned before the quickest, easiest, and cheapest way to get into beefalo is to use a purebred or fullblood bull;  all of their offspring will qualify to be beefalo.

If any of our readerss are students at MSU, or have children at MSU you are probably aware the the Aguculture Dept. (Darr Agricultural  Center) recently received a donlation of a farm, and a small herd of beefalo, from Dr. Norman Shealy.  These are the beefalo we sold to Dr. Shealy in 2011.  We congratulate and commend Dr. Shealy on his generous gift. You can read more at Ozarks First dot com.

That is about the extent of our information for this posting.  Until the next time everyone take care.

Corned Beef

5 qts. water
2 c. clear pickling salt
1/4 c. or 2 oz. saltpeter
1/4 c. brown sugar
1Tsps. Peppercorn
1 Tbsp. picking spice
8 bay leaves
5 cloves garlic, mashed

Combine the above ingredients and boil 5 minutes. Cool to room temperature. Pour over 10 pound beefalo roast and refridgerate for 2 weeks. Rearrange meat once at half-time. Use pickling crock, stainless steel or enamel-ware container. For top, try a glass pie plate topped with a lidded jar of water.

Creole Rib Steaks

4 strips bacon, coarsly chopped
1 med. onion, thinly sliced
1 med. green pepper, coarsley chopped
2 stalks celerey, cut in 1/2'' peices
2 med. cloves garlic, crushed
1 can (28 oz.) whole tomatoes in puree
1 bay leaf
1/2 tsp. dried thyme leaves
1/4 tsp. hot red pepper sauce
4 (about 8 oz. each) boneless rib beefalo steaks, 1'' thick

In large skillet, cook bacon until crisp. remove bacon; set aside. Discard all but 2  Tbsp. drippings; in drippings, saute pepper, onion, celery and garlic 3 minutes. Add tomatoes and puree, bay leaf, thyme, pepper sauce, 1/2 tsp. salt and reserved bacon. Simmer, uncovered, 10 minutes, or until slightly thickened. Remove and discard bay leaf; cover sauce to keep warm.
Preheat broiler. Sprinkle both sides of steaks with salt and pepper. Place on rack over broiler pan. Broil 5 inches from heat, about 6 minutes per side. Spoon Creole sauce over steaks. Make 4 servings.

Mid Winter News

It has been a mild winter so far and that has been very good for most cattle producers what with the high cost of hay and grain. Beefalo are known for being hardier than conventional breeds and have the ability to survive where other breeds succumb to less than sustainable diet. I don't think any animal does real well on poor quality forage, but beefalo will consume it and maintain body condition better than other breeds. We purchased a load of hay that was supposed to be "pretty good"; it wasn't, but the beefalo are eating it, alonf with rang cubes and are looking quite well.

We are having some new calves and are looking forward to spring. Like new vegatative growth new calves always bring joy and hope for the coming year. Ussery Beefalo wishes each of you all the best in 2013 and if you are a farmer, ample and timely rainfall. Until next time!

Teriyaki

1 1/2 lbs. Beefalo round or chuck, well-trimmed and cut in 1-inch cubes
1Tbsp. grated fresh ginger root or 1 tsp. ground ginger
2 cloves garlic, mashed
2 Tbsp. brown sugar
1/2 c. soy sauce
2 Tbsp. vegetable oil
Freshly ground black pepper to taste
Place meat in deep nonmetal bowl. Combine remaining ingredients in a 1 cup measure; pour over meat and stir to coat well. allow meat to marinate in refrigerator for 24 to 48 hours, turning occasionally.
Place meat on skewers; grill about 4 inches from hot coals, turning and basting frequently with reserved marinade, for 12 to 15 minutes.