Simmered Smoked Beefalo Tongue

1 smoked beefalo tongue, 3 to 3 1/2 pounds
1 onion, sliced
1 celery stalk
1 bay leaf
1/2 tsp. black peppercorns

Put tongue in kettle and cover with water. Add remaining ingredients and bring to boil. Cover and simmer 3 to 3 1/2 hours, or until tongue is tender. Remove tongue, pull off skin, trim and remove bones. Chill in the broth (can be done to the point the day before); cut into thin slices.

Ozark Empire Fair 2012

The Fair has come and gone and for Beefalo it was another successful showing.  A few animals were scratched at the last moment for a variety of reasons, but we had exhibitors from Kentucky, Oklahoma, and Arkansas as well as Missouri.  It was hot, very hot, but we (animals and exhibitors) all fared rather well.  The Show was held on a Thursday this year instead of Saturday and that depressed the size of the audience.  That didn't stop one exhibitor from telling me he thought this was the best Show in Springfield. 

 

We showed four animals this year;  I say "we" because my son-in-law, Cleveland Williamson assisted me in washing and prepping the animals as well as personally leading two of the animals in the Show.  We were pleased with the results.  Our Winter bull calf and and senior heifer calf each placed first in their class, and our junior heifer calf and Winter yearling heifer each placed second.  Just as gratifying as their results was their behavior.  Two weeks before the Show they thought I was the only human in the world;  then my son,his wife, and their two children came to see them and they went nuts, but after twenty four hours of people and noise at the Fair they had adjusted quite well.

 

We enjoyed our time at the Fair this year and now we are planning for the Ozark Fall Farmfest which is October 4-7.  We hope to see you there.

Fair Time

It is Ozark Fair time again.  Wednesday Aug 1, is the day Beefalo arrive at the Fair.  We have less than twenty four hours to be ready to show our animals.  Show time is 1 P.M. Thursday Aug 2nd.

 

We are taking four animals this year; we have a young bull and a heifer that were both born this past February.  We are also showing a heifer born last Fall and a yearling heifer born in February of 2011.

 

We always look forward to re-establishing contact with our fellow Beefalo producers and working with them to make the Show a success.  As a group we aren't quite as personally competitive  with each other as some of the other breeds and that makes the time at the Fair more relaxing and enjoyable. 

 

Speaking of enjoyment we hope to see many of our bloggers at the Fair and the Beefalo Show.  Hope to see you there.

For more information, click here: http://www.ozarkempirefair.com/

Beef Barbeque

1 Chuck or round beefalo pot roast
1 tsp. salt
2 lg. onoions, sliced
1 c. catsup
1 can (6 oz.) tomato juice
1 1/3 Tbsp. Worcestersire sauce
1 Tbsp. dry mustard
1 Tbsp. Vinegar
1/2 tsp. chili powder
1/2 tsp. paprika
1 clove garlic, minced

Remove any excess fat from meat. Brown meat slowly over hot coals for 20 minutes.
Combine remaining ingredients in a 2-cup measure.
Fold a five-foot length of heavy duty aluminum foil double. Spoon half of sauce in center of foil; place meat on top; cover with remaining sauce. Seal foil and cook over slow coals, seam side up, for 2 hours or until meat is very tender. Slice thinly to serve

Seasoned Sausage

2 lbs. ground beefalo
1 lb. pork sausage
1 tsp. mustard seed
1 tsp. coarse ground black pepper
3 Tbsp. curing salt
1 tsp. garlic powder
1 tsp. liquid smoke or hickory smoked powder
1/4 tsp. red pepper
1 c. water

Combine ingredients. Form three rolls or lengths and wrap with aluminum foil. Refridgerate overnight. Puncture foil. Bake on broiler pan at 325 degrees for 1 hour and 15 minutes.

RAIN RAIN RAIN

Right now as I am wrinting this we are getting a good rain.  We received a good rain about two weeks ago at a time we were very dry and it was a big help, but by today we were getting dry again.  Ozark rocks don't hold moisture very long.

Despite the lower quality pasture due to the heat and dry weather the beefalo are still looking nice.  I guess it is the bison blood that helps them to not only survive, but thrive on sub-quality forage.  If the early warm, dry weather persists they could be tested this summer.

We sold some more ground beef to one of our repeat customers, Dave and Traci Hanson, this past week.  It is now the grilling season and we want to remind our readers we currently have a good supply of ground beef and some steaks available for sale.  In addition we have just sold a "half" of a live steer to be harvested next month.  If anyone is interested in the second "half" notify us as soon as possible.

 

Until the next posting here is wishing you all the best.

Beefalo Sausage

1 lb. ground beefalo
1 1/2 tsp. sausage seasoning, mild or hot
1/4 c. fresh dried sage, crushed, or 2 tsp. canned ground sage

Mix well. Shape into sausage-size patties. Fry as you would hamburger, but shorter time. Remember beefalo cooks in 1/3 to 1/2 the time of regular beef.