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