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

DOES EATING BEEFALO GROW HEALTHY,HEARTY, (HUSKY) BABIES?

As you know, our blogger Gena (a petite young thing), has been expecting her second child.  "Little" Tecumseh Ussery made his debut in early November, measuring 22 inches long and weighing in at 10 lbs. and 1 Oz.  That was quite a bit more weight than anyone had expected or wanted.

Mom and son are both doing fine for which we are all most grateful and thankful.  All the best to both of them.

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.