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!