World's Best Steak Baste

1 c. soy sauce
2 lg. onions, coarsley chopped
1/4 c. browning-and-seasoning sauce
2 Tbsp. bottled chopped garlic in oil
2 tsp. Beau Monde Seasoning or italian herb seasoning mix

Combine the soy sauce, browing-and-seasoning sauce, garlic and Beau Monde Seasoning or italian herb seasoning mix in a container of electric blender or food processor. Cover; whirl for 1 minute until well blended. Store baste in tightly covered jar in refridgerator.
To use, spread baste on both sides of steak, burgers or chops just before grillings; continue to brush with baste during cooking. Also, use the baste on broiled meats to create a "barbequed" flavor.

Hot Beefalo Sausage Party Rye Appetizers

Fry and crumble 1 lb. beefalo sausage and drain.
Add 2 lbs. cubed velveeta cheese and melt with beefalo sausage.
Spread mixture on party rye, covering to edges.
Place on baking sheet under boiler until brown and bubbly.

SPRINGTIME???

It seems Mother Nature can't make up her mind; one day it is hot, the next day it is cold.  Grass tries to grow, but not as fast as the cows want to eat it.  Maybe next week.

As usual the cattle are ready for Spring and the new lush green grass  that comes with wet and warmer weather.  Baby beefalo start eating forage just days after birth and we have several calves already on the ground with more on the way.  It's also that time of the year when farmers often purchase new stock for the upcoming season.  We have a variety of classes availableat this time:  yearling heifers, bred and open older heifers, and some with calves by their side.  We have older cows as well if that is someone's preference.

In addition we have a two year old scurred, black purebred bull and a one year old scurred, buffalo colored, purebred bull for sale.  Both of these animals are halter broken to lead.  As we have mentioned before the quickest, easiest, and cheapest way to get into beefalo is to use a purebred or fullblood bull;  all of their offspring will qualify to be beefalo.

If any of our readerss are students at MSU, or have children at MSU you are probably aware the the Aguculture Dept. (Darr Agricultural  Center) recently received a donlation of a farm, and a small herd of beefalo, from Dr. Norman Shealy.  These are the beefalo we sold to Dr. Shealy in 2011.  We congratulate and commend Dr. Shealy on his generous gift. You can read more at Ozarks First dot com.

That is about the extent of our information for this posting.  Until the next time everyone take care.

Corned Beef

5 qts. water
2 c. clear pickling salt
1/4 c. or 2 oz. saltpeter
1/4 c. brown sugar
1Tsps. Peppercorn
1 Tbsp. picking spice
8 bay leaves
5 cloves garlic, mashed

Combine the above ingredients and boil 5 minutes. Cool to room temperature. Pour over 10 pound beefalo roast and refridgerate for 2 weeks. Rearrange meat once at half-time. Use pickling crock, stainless steel or enamel-ware container. For top, try a glass pie plate topped with a lidded jar of water.

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.