BEEFALO SALES!!!!!

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!

Cattle Sale

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.

Getting Ready for Farmfest 2011

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

 

 

 

 

Good Bye, Bulls

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"!

Lost Oppertunity?

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.

For Better Beef, Breed Beefalo

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.

General happenings

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

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.

Reasons to Raise Beefalo

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

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 Polyunsaturated 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

How Bison Genetics Improve Beef Meat

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

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

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. 

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

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.

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