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.

Jazzy Beefalo Bites

1/2 lb. beefalo burger
1 Tbsp. Catsup
1 tsp. prepared mustard
1/2 tsp salt
1/4 c. fine bread crumbs
salad oil
1 tsp. prepared horseradish
1/2 tsp minced onion
cheddar cheese cut in 1/4 cubes

Combine catsup, horseradish, mustard, onion, salt and dash of pepper. Let stand 10 minutes. Combine meat and bread crumbs, stir in catsup mixture. Shape meat around cheese cubes, making 3/4 inch balls. Broil or fondue.

Another New Sale

This week we sold a young bull, but not one of the two we have pictured on this blog (they are still available).  Laszlo and Kathy Nemeti of Rogersville, Mo. wanted a red bull and we had a younger one.  When we delivered the calf we saw why they wanted red;  they have some beautiful, great looking red animals.  This is the second bull the Nemeti's have purchased from us;  the first was probably about eight years ago.  We say "thanks" and wish them continued success.

Ussery Beefalo Update

My daughter-in-law, Gena, who posts this blog for me asked some time ago if I didn't think it was time to make another posting; I agreed, but am just now getting the information to her.

 

We are certainly enjoying the nice Spring weather and eagerly looking forward to the coming of lush green grass.  We now have over 20 new calves who should be ready to take off on the new grass.

 

We sold five cows to Roger and Kathy Cady of Ozark, Mo. last month.  They located the cows at Greenfield, Mo. and already have some new additions.

 

Cattle are still selling quite well at the sale barns and we sold thirteen last week.  Also, we delivered one animal to our local processing plant (Forrest Meat Processing) earlier this week.  That animal was purchased by John Waddell of Springfield, Mo.  For anyone interested in purchasing a beef we have a steer ready for harvest as of this writing.  He will probably weigh approximately 950 lbs.  In addition we have some younger males ready to turn out on grass and some young heifers  we would be willing to sell.

Finally, we have two young virgin bulls we feel would make good herd sires.  They are pictured at the end of this posting.  We will try to be less tardy in the future.

Yellow Jacket--DOB: 2-16-11,  37.09 % bison

Yuri--DOB: 2-24-11, 37.16 % bison