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.

A Christmas Note

We at Ussery Beefalo want to wish all our bloggers a very Merry Christmas and the best of New Years, and all of 2013. The tragic events in Connecticut remind us of the invaluable
 importance of family and the need for "Peace On Earth". We urge you to keep those devastated family members, whose lives will never, ever, be the same, in your thoughts and prayers. Take care and all the best.

Ozark Fall Farmfest 2012

Another Fall Farmfest has come and gone.  We in the Beefalo community were very pleased with the way the three days went.  A lot of people came through our barn and those that stopped and chatted with us seemed to enjoy themselves.  As usual some were completely unfamiliar with Beefalo, but seemed to express real interest in what they were learning about the breed.

 

Fowler Beefalo and Circle Z were the other two farms represented this year and we had a total of twelve animals to display.  Vernon Zelch had 4 big bulls; I think he decided after cleaning up each morning that it might not be such a good idea to bring 4 big bulls again.  Fowler Beefalo brought 4 heafers that were born last Spring, and we had 3 heifers of that age plus a young bull of the same age. 

 

We all enjoyed our time at the Farmfest this year and we are interested if any of our readers have any suggestions on how we can do better next year.  Please feel free to let us know.  Until the next time take care. 

FALL ACTIVITIES

Mid September and we are getting ready for the Ozark Fall Farmfest October 5-7.  We will have more information on the Farmfest in our next posting.

 

Right now we are enjoying the recent rains and cooler weather as we prepare to sell some of our Spring calves.  We still have our young bull Yellow Jacket, whom we have pictured before, available for sale.  He is 19 months old now and definitely ready for the Fall breeding season.  The quickest, easiest, and cheapest way way for producers to get into Beefalo, if they already have cattle, is to purchase a purebred or fullblood Beefalo bull.  All of his calves will be more than 17% bison and will be Beefalo.  In addition to Yellow Jacket we also have a number of heifers we would sell; some are senior yearlings as well as just weaned Spring heifers.

 

We will have more information in the next two weeks about the Fall Farmfest.  Until then take care.

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.