Thursday, May 19, 2011
McCook Daily Gazette
The Gazette’s Annual Salute to the Beef Industry
Prime Cuts 2011
U.S. beef producers issue first social responsibility report PRIME CUTS
2 – McCook Daily Gazette
‘Cattlemen’s Stewardship Review’ chronicles U.S. beef history, outlines industry challenges and offers future goals NATIONAL CATTLEMEN'S BEEF ASSOCIATION
DENVER, Colorado – On April 1, U.S. cattlemen released of “The Cattlemen’s Stewardship Review: Connecting Our Vision and Values,” which is a first-of-its-kind inside look at cattlemen’s influence on the nation’s communities, the economy, public health and the environment. “Our jobs as cattlemen are complex and it takes an entire community of people to responsibly bring beef from our pastures to your plate,” said Richard Gebhart, Oklahoma cattleman, University of Tulsa professor and vice-chair of the beef industry’s Joint Issues Management Subcommittee. “After reading this, people might be
pleasantly surprised to learn that they have more in common with the values and vision of cattlemen than they previously thought.” The “Cattlemen’s Stewardship Review” comes at a critical point in time when people are more disconnected from agriculture and food production, yet there is an increasing interest in knowing more about who raises food. In fact, nearly three-out-of-four people say that they want to know more about how beef is raised and who raises it, according to research conducted by The Beef Checkoff. Built on a statement of seven fundamental principles adopted by U.S. cattle farmer and rancher leaders at the Annual Cattle Industry Convention in February 2011, the Review details cattlemen’s commitment to preserving the environment, raising healthy cattle, providing quality food, enhancing food safety, investing in communities, embracing innovation and creating a sustainable future for generations to come. *** The Review is broken into five key
Thursday, May 19, 2011
Metro Creative Connection
A new social responsibilty report, the Cattlemenʼs Stewardship Review, details U.S. beef history while outlining current challenges to the industry and offering future goals.
sections, which showcase key accomplishments of U.S cattle farmers and ranchers, including: • U.S. cattlemen provide 20 percent of the world’s beef with only 7 percent
of the world’s cattle, meaning that they are helping provide valuable nutrients to a growing population both in the United States and abroad. See BEEF REPORT Page 23
We Salute Beef Producers Locally and Across America.
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Beef Checkoff funding relief in Japan PRIME CUTS
McCook Daily Gazette
Beef Board and state beef councils dedicate $200,000 to emergency food efforts in region rattled by quakes CATTLEMEN'S BEEF BOARD
CENTENNIAL, Colorado – In a combined effort of the Cattlemen’s Beef Board and the Federation of State Beef Councils, the Beef Checkoff Program is investing a total of $200,000 to help feed consumers in Japan who were injured, misplaced and left homeless and hungry by the devastating earthquake and tsunamis there. The Beef Promotion Operating Committee recently ap-
proved an amended 2011 foreign-marketing proposal – or “Authorization Request” – that added $100,000 from the Beef Board budget to help fund a Japan Relief Program established through the U.S. Meat Export Federation (USMEF), a contractor to the Beef Checkoff Program. Federation Chairman David Dick of Missouri said the Federation voted to send an additional $100,000 from its budget, for a combined checkoff investment of $200,000. “It’s just about impossible to imagine the challenges those folks in Japan are facing right now,” said Beef Board Chairman Tom Jones, who also chairs the Operating Committee. “As human beings, we all feel a deep sense of sympathy for them and have that heart-
felt desire to be able to help out in some small way. As producers, we want to provide some critical nutrition that the folks in Japan absolutely need to help them get through. And thanks to our checkoff program, we are going to be able to accomplish that.” Jones said the funding for the CBB portion of the relief fund will come from money released from Fiscal Year 2010 projects that were completed under-budget. At a recent meeting in Denver, USDA Marketing Specialist Craig Shackelford assured Operating Committee members that the measure would be in line with checkoff expenditures allowed through the Beef Act and Order, as long as it remains tied to the existing approved promotion program
Thursday, May 19, 2011 – 3
in Japan. The checkoff-funded foreign-marketing program for Japan in Fiscal Year 2011 includes investment in the “Trust” campaign, which also receives funding from the USDA Market Access Program. As part of that program, USMEF headed up establishment of a “Japan Relief Program” that is pooling resources from a wide range of commodity organizations, including the beef and pork checkoffs and private companies throughout the distribution chain. The beef checkoff investments will help provide U.S. beef and beef products to help with the food shortages in Japan, which are expected to continue on well into the year. The relief program involves
pooling resources to source beef in the U.S., ship it to Japan, and then use existing distribution channels and key accounts in foodservice and retail to develop meals for delivery to displaced consumers. “Those of us who sit on the Operating Committee believe producers and importers who invest in the checkoff nationwide would support us in this important humanitarian effort,” Jones said. “Most important, this program will deal with the immediate needs in Japan, at the same time strengthening ties with those folks by delivering the nutritious sustenance that we know our U.S. beef provides. For more about beef checkoff investments, visit www.MyBeefCheckoff.com.
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U.S. beef exports continue setting records PRIME CUTS
4 – McCook Daily Gazette
CATTLEMENʼS BEEF BOARD
CENTENNIAL, Colorado – Total exports of U.S. beef continued on a record-setting pace in March, posting a 65 percent gain in value versus year-ago levels, according to statistics compiled by the U.S. Meat Export Federation (USMEF), a contractor of the Beef Checkoff Program. On a per-head basis, beef exports achieved record value levels. The beef industry exported 15 percent of total production, with an export value-per-head of fed slaughter reaching $205.40. For the first three months of 2011, year-on-year beef exports were up 32 percent in volume and 53 percent in value. “We are seeing rebounding global demand for high-quality U.S. red meat products, particularly as consumer trust recovers
in key markets like Japan and South Korea,” said Philip Seng, USMEF president and CEO. “Certainly, we still are facing obstacles in the international marketplace, such as China’s ban on U.S. beef … technical issues in Taiwan and age restrictions on beef exports to Japan, but even without the resolution of any significant access issues, we’re finding increased opportunities to expand market share for U.S. red meat products.”
Record-High Volume and Value For the full first quarter of the calendar year, exports were up 53 percent in value and 32 percent in volume, totaling $1.2 billion and 653.7 million pounds. On a value basis, exports have exceeded 2003 levels for each of the last five months, and export volume has exceeded 2003 in three of those months, as well.
Thursday, May 19, 2011
For the first quarter of 2011, beef exports equated to 13.4 percent of U.S. beef production, with value at $186.58 per head of fed slaughter.
South Korea Sets The Pace The top growth market for beef was South Korea, with firstquarter exports up 181 percent to more than 116 million pounds and value up 190 percent to $226.4 million. This put Korea narrowly behind Mexico for the top spot among U.S. beef export destinations. Total March beef exports of nearly 54 million pounds, surged above March 2003 volume (when Korea was the No. 3 export market for U.S. beef) and were three times larger than March 2010 exports. The U.S. accounted for 38 percent of Korea’s first-quarter beef imports, up from a 30.5 percent market share one year ago. See EXPORTS Page 20
Metro Creative Connection
Exports of U.S. beef continued to grow in March 2011, up 65 percent versus last year at the same time.
Kearney restaurant takes ‘Best Burger’ title PRIME CUTS
McCook Daily Gazette
The Cellar Bar & Grill’s Western Burger judged best over numerous nominees from across Nebraska NEBRASKA BEEF COUNCIL
KEARNEY, Nebraska –The Nebraska Beef Council has announced The Cellar Bar & Grill in Kearney as the winner of the “Nebraska’s Best Burger” contest. The contest, sponsored by The Beef Checkoff, ran from Feb. 15 – Mar. 31, 2011, resulting in over 3,100 online nominations. The Cellar Bar & Grill’s Western Burger was one of the top five nominees and was
awarded the best burger by a panel of judges who conducted an anonymous taste test. The Western Burger is a fresh, hand-made Certified Angus Beef® ground chuck patty prepared on an open grill with Ameri-Swiss cheese, bacon, barbeque sauce and topped with a home-made onion ring. “The Cellar Bar & Grill is certainly a worthy recipient of this award” said Adam Wegner, Director of Marketing for the Nebraska Beef Council. “All of the top nominated restaurants showed a passion for great tasting, high quality hamburgers.” “We are very honored to be selected as the winner in the Nebraska Beef Council’s “Best Burger” contest said Stacey Plautz, Director of Operations at The Cellar Bar & Grill. “There’s no doubt the
Western Burger has been a customer favorite at The Cellar for many years. With a mouthwatering menu, innovative promotions and a dedication to satisfying guests, The Cellar Bar & Grill has remained a place where tradition has outlasted the trendy.” The Cellar Bar & Grill will be awarded the first place plaque, a feature article on www.nebeef.org and a $2,000 beef promotion courtesy of the Nebraska Beef Council. *** The top 5 in the 2011 “Nebraska’s Best Burger” competition were: WINNER: The Western Burger/The Cellar Bar & Grill, 3901 2nd Ave., Kearney Congratulations to The Cellar Bar & Grill, winner
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of the 2011 “Nebraska’s Best Burger” contest! The Western Burger was the year’s top nominated burger; it found its spot on the menu in the early 1980s. Prepared on an open chargrill, this burger is certified Angus ground chuck hand pattied fresh every day. The Western Burger is served on a bun with Ameriswiss cheese, bacon barbeque sauce and topped with the Cellar’s famous home-made onion ring. Opened in 1978, The Cellar Bar & Grill is owned by Mike Hendrickson; Stacey Plautz is the Director of Operations. The phone number is 308236-6541; the restaurant can be found on the Web at www.cellarbarandgrill.com. SECOND: The Stella Burger/Stella’s Bar and
Grill, 106 Galvin Rd South, Bellevue The Stella Burger has been a staple on the menu as long as the restaurant has been in business and is named after the founder of the business, Estelle Francois Sullivan Tobler, Bellevue's first tavern owner. The Stella Burger is made from never frozen 81 percent ground beef formed into patties that are cooked on a flattop cast-iron grill. The burger is served on a fresh baked bun with your choice of toppings including fresh vegetables, swiss mushrooms, a fried egg or even peanut butter! Stella’s, opened in its current location in 1949, is now owned by Stephanie Francois. The restaurant can be reached at 402-291-6088. See BEST BURGER Page 22
Cow fertility research may have implications for women PRIME CUTS
6 – McCook Daily Gazette
Study of heifers could help scientists in their efforts toward helping women suffering with low fertility DAN MOSER IANR NEWS
LINCOLN, Nebraska – Animal scientists are trying to identify genes that predict fertility and reproductive longevity to help cow-calf producers develop only those heifers that will be profitable. Their research may have implications for lowfertility women, too. The collaboration among reproductive physiologists from the University of Nebraska-Lincoln and the U.S. Meat Animal Research Center focuses on determining
the differences between cows culled early from the herd due to pregnancy failures and those that remain in the herd for six years or longer. There are some indicators that can help predict reproductive longevity, including the number of antral follicles on the ovary, ovarian size and reproductive tract scores, but so far there are no conclusive genetic or phenotypic markers of reproductive fertility in beef cattle. "We are hoping we may be able to develop tools to select females at weaning so cowcalf producers will only develop heifers that will remain in the herd over five years," said UNL reproductive physiologist Andrea Cupp. It takes five years of reproduction for producers to recover heifer development costs, she said. So far, the scientists have found that heifers that do not
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get pregnant after 21 days of artificial insemination and 60 days with clean-up bulls have elevated androgens – four times the androstenedione of females that remain in the herd at least six years. Interestingly, Cupp said, women who suffer from polycystic ovarian syndrome, a common endocrine disorder and leading cause of low fertility, also have elevated androgen levels compared to women with normal fertility. Women with PCOS have gene expression profiles that are altered within the cumulusoocyte complex, which is the egg and the cells that surround it. This condition seems to reduce the likelihood of a fertile egg becoming a viable embryo. "Cows are really good models for women," Cupp said. They have similar reproductive systems, including similar size ovaries and
Thursday, May 19, 2011
endocrine profiles of reproductive hormones. Also, both cows and women are monoovulators with similar embryo development. As scientists started looking at gene expression profiles in the cells surrounding the egg in the heifers that failed to get pregnant, they discovered gene alterations that are similar to those in women with PCOS. Scientists have set out to determine whether low-fertility heifers also have Single Nucleotide Polymorphisms, known as SNPs, near the genes that were elevated. If so, these SNPs potentially could be used to identify females predisposed to low reproductive longevity. "This would give the cowcalf producer a tool to more accurately select heifers that would remain in the herd for a longer reproductive lifespan," Cupp said. "Our team
has a lead on several genes that might fit these criteria as SNP markers, and they are being tested now." "We hope to develop some methods using the gene data to enhance fertility in women with PCOS," Cupp added. Other scientists involved in the research are reproductive physiologist Jennifer Wood, like Cupp a part of UNL's Animal Science Department, and Robert Cushman, research physiologist at the U.S. Meat Animal Research Center. This research is funded by federal USDA Hatch Funds to the State of Nebraska, USDA Agricultural Research Service, a portion of a National Institute of Health grant and UNL's Agricultural Research Division.
Returning to the homestead PRIME CUTS
McCook Daily Gazette
Program reaches out to veterans to continue their farming tradition SEANICA REINEKE IANR NEWS
LINCOLN, Nebraska – Soldiers are trading their military gear for farming gear in a program developed about a year ago by the University of Nebraska's College of Technical Agriculture and the U.S. Department of Defense. The Combat Boots for Cowboy Boots program (CB2CB), which began in February 2010, combines three programs offered at NCTA: 100 Acre Advantage, 100 Cow Advantage and the Business Builder program. CB2CB was created not
only to increase enrollment at NCTA, but also to help rebuild rural America. The program currently serves six veterans from different states, all interested in returning to their roots: rural communities. This is important, said NCTA dean Weldon Sleight. "We are coming close to a time when we'll have a real shortage of those we need to own farms and ranches," said Sleight. When that time comes, he said, it will be important to have these younger generations taking care of the family farms and ranches, even if they aren't their own family farms. One ex-Marine who graduated from NCTA as an agriculture production major returned to his family ranch after graduation to work with his father. Garrett Dwyer enrolled in
NCTA because of the college's 100 Cow Advantage program with the intent of returning to his home. He said the program made him aware of the need for farmers and ranchers in the U.S., to counter such trends as urban sprawl, government regulations and urban migration of the younger generation. "Before leaving to serve my country, my family came upon hard times and had to sell most of our cow herd," said Dwyer. "Having heard what NCTA was doing, I saw an opportunity to come back to the ranch and begin to rebuild. I saw this program and it gave me the tools to get me established on my family ranch." Sleight said the major challenge for CB2CB is marketing the program to military veterans, getting the word out so
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they see how they can benefit from the program once they return home. To do this, NCTA wants to develop more courses specifically for veterans. Sleight said these courses would help veterans re-acclimate to higher education and help them find the home they are looking for. Seventeen percent of the U.S. population comes from rural areas, but 45 percent of veterans come from rural areas. Sleight said young people from these rural communities have "a great affinity for protecting this country," likely because of their connection to the land and those rural communities. "It's much easier to get a job in a city when they return than to get back to rural communities," said Sleight. "Our role is
to teach them how to go home and how to have agriculture operations in those areas." Getting young people interested in taking over the farms of older generations is another challenge. Sleight said older have convinced farmers younger generations that it's not financially possible. However, the U.S. Department of Agriculture provides low-interest loans to students allowing them to purchase 100 cows from a rancher who is wanting to gradually decrease his own herd. Then, after putting replacement heifers into a herd after years of being in business, Sleight said those students can get loans they may need from the bank by using their cattle as collateral to expand their business. See RETURNING Page 21
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PRIME CUTS
KSU offering training that helps caregivers manage ‘downed’ cattle 8 – McCook Daily Gazette
Bilingual non-ambulatory cattle management training program with certification now offered; program available online for dairy and beef cattle caregivers KANSAS STATE RESEARCH AND EXTENSION
MANHATTAN, Kansas – Beef and dairy producers, veterinarians and other people involved with animal agriculture condemn willful acts of animal abuse. A key component to preventing this type of cruelty is the education of animal caregivers on downed animal care and humane euthanasia techniques. An online non-ambulatory cattle management training program that allows tracking of the people who have completed the training is now available in English and Spanish for animal caregivers on beef and dairy
operations cattle (www.animalcaretraining.org). The Animal Care Training Program, managed by the Beef Cattle Institute at Kansas State University, was developed by beef and dairy cattle veterinarians, animal scientists, farmers and ranchers to aid the beef and dairy industries and provide 24hour relevant training for animal caregivers. The online modules outline how to care and treat downed animals. There also are modules available to help producers gain knowledge on how to make the difficult decision on when to euthanize an animal. The modules recommended methods of how to euthanize animals are described and illustrated in accordance of the American Association of Bovine Practitioners (AABP) and the American Veterinary Medical Association (AVMA). “Animal abuse is not tolerated in our industry, protecting our animals from abuse starts with proper training of those caring for the animals,” says Dr. Dan Thomson, Jones Pro-
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fessor of Production Medicine and Director of the Beef Cattle Institute at Kansas State University College of Veterinary Medicine. “Care for downed animals and humane euthanasia are not pleasant. However, it is our responsibility to care for these animals and relieve their suffering in a professional manner with dignity for the animals that provide for us. “Proper training of individuals caring for these animals is the responsibility of the farm or ranch,” he says. “The ability to verify or track the training is important to show that individuals received a standard or level of training to care for the animals. Also, if animal abuse occurs, the person was trained appropriately, but independently chose to act inappropriately.” The American Association of Bovine Practitioners recently reported on the animal abuse incident in Hart, Texas. The AABP stated that the people who performed the willing acts of animal abuse on the calf ranch should be prosecuted and pro-
cedures need to be put in place to prevent these types of acts from happening in the future. The incident was captured by undercover video and released to the public by a group called Mercy for Animals. This group is calling for stricter legislation to prevent people from abusing animals. According to the Mercy For Animals website, animal welfare expert Temple Grandin, says, "It is obvious that both the management and the employees have no regard for animal welfare." Mercy for Animals filed a legal complaint against the cattle ranch in a Texas county law enforcement agency. “Proper euthanasia is a very important issue that we face in the livestock industry. If an animal is euthanized it needs to be done in a rapid efficient manner that follows one of the three AVMA recognized methods,” says Dr. Jan Shearer, professor of Vet Diagnostic and Production Animal Medicine at Iowa State College of Veterinary Medicine. See TRAINING Page 18
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Scientists seeking answers about bovine respiratory disease PRIME CUTS
McCook Daily Gazette
Illness costs industry $3B each year; UNL virologists studying bovine herpes to find better strategies to combat the ailment SANDI ALSWAGER KARSTENS IANR NEWS
LINCOLN, Nebraska – Bovine respiratory disease costs the cattle industry as much as $3 billion annually. Several viruses and bacteria are known to induce this life-threatening pneumonia. To combat the disease, University of Nebraska-Lincoln scientists are studying bovine herpes (BHV-1), one of the viruses that can trigger bovine respira-
tory disease, and trying to find better strategies for a live vaccine against it. Scientists hope a better understanding of bovine herpes and its host interactions will help reduce bovine respiratory disease, said Clint Jones, an Institute of Agriculture and Natural Resources virologist in the School of Veterinary Medicine and Biomedical Sciences. Jones' research is focusing on just how the bovine herpes virus remains latent but then emerges when cattle are stressed, which also can lead to bovine respiratory disease. Bovine respiratory disease often occurs in cattle during transport, in part due to stress. The disease makes cattle lose their appetite and they can develop conjunctivitis and other upper respiratory disorders. Stress also allows the bovine
Thursday, May 19, 2011 – 9
herpes virus to come out of latency, which worsens the disease. Bovine respiratory disease also can lead to even more serious diseases like life-threatening pneumonia. "When cattle are stressed, such as during a 400-mile shipping trip, the latent virus pops out," he said. "So, we are trying to understand how the virus gets out of latency because that is a real problem in the field now." Bovine herpes is a latent virus that most cattle are infected with as it spreads easily. The virus affects the animal's nose and eyes and then enters the peripheral nervous system. BHV1 is a close cousin to herpes simplex in humans, which causes cold sores, recurrent eye diseases, genital herpes and other symptoms.
Bovine herpes also is carried in semen and can cause cows to abort their fetuses. Most cattle are artificially inseminated so the infection can be avoided. So far, this long-term study has identified a region of the bovine herpes genome that is expressed during latency. Scientists have tested a mutated version of the virus and found it grows efficiently in the nose, but not the eyes. They've also found that genes expressed during latency help keep neurons alive. If neurons that have the virus don't stay alive, then the virus doesn't have a home. Scientists also have been able to show the viral gene made in latency helps shut the virus off or at least limits it, and they've identified two genes that are necessary for inhibiting immune responses. Those are po-
tential targets for a vaccine. Scientists also are studying why a bovine herpes outbreak even further suppresses the immune system, making the animal weaker and causing bacterial pathogens to induce pneumonia. "The real problem is the bacterial pathogens that explode and cause pneumonia," he said. Scientists hope to be better able to understand how the virus suppresses the immune system and how it gets out of latency and sheds. They also are looking at how they could play a role in designing a better vaccine, or even using the virus to not only vaccinate against BHV-1, but other pathogens. This IANR Agricultural Research Division research receives funding from the USDA.
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Study: Restaurant patrons will pay extra for Nebraska beef PRIME CUTS
10 – McCook Daily Gazette
DAN MOSER IANR NEWS
Connecticut and Arizona. Most participants said they consumed beef at least weekly. Most preferred filet mignon when dining out, but ribeye and New York steaks also were favorites. In addition to the cut of beef, respondents also used price, USDA grade and whether there was a tenderness guarantee in choosing a steak. Roughly 76 percent of survey participants were interested in knowing the origin of their beef. Sixty percent said they'd be willing to pay a premium for that information. UNL and NDA next took this research from gauging attitudes to measuring actual behavior. Taste testing was conducted at two restaurants in Connecticut and one in Arizona. About 200 survey participants were given a coupon for $25 or $30 (depending on their state) that entitled them
LINCOLN, Nebraska – Patrons of fine-dining restaurants are willing to pay a premium for steak labeled as from Nebraska, even from a specific farm, indicating a potentially lucrative new maropportunity for keting source-verified beef, according to research by the University of Nebraska-Lincoln and Nebraska Department of Agriculture. The research included online surveys and in-restaurant taste testing at restaurants on the East Coast and in the Southwest, said UNL meat scientist Chris Calkins. "Our objective was to determine the value of sourceverified beef in fine-dining restaurants," Calkins said. The online survey was promoted to patrons of six restaurants – three each in
to a free steak dinner, or they could choose to pay more for a steak purported to be source-verified. On a special menu, they were given four choices – a steak with no source cited; and ones whose sources were identified as Midwest, Nebraska, and a specific farm in Nebraska. Prices were randomized on the menus, so that differently labeled steaks carried different prices from menu to menu. The 14 ounce New York steaks all came from Nebraska. Thirty-seven percent of the taste-testing participants ordered the steak that named farm of origin, and 31 percent ordered the one that listed state of origin. The state-oforigin and farm-of-origin steaks were most ordered regardless of price. "So, about two-thirds of the participants chose steaks with a more specific source
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verification in the description and were willing to pay extra for them," Calkins said. Working with an economist, the researchers found that participants were willing to pay $4.74 more for a steak with the state-of-origin description and $8.75 more for a farm-of-origin description. "That is huge," Calkins said. "They were literally willing to reach into their wallets and pay more for those steaks." "They view Nebraska as a great source of quality beef," he added. In fact, after the steak tasting, 35 percent of respondents picked Nebraska as the source of the best beef, better than Texas and Iowa, 12 percent each. These findings should be of interest to both restaurants and producers, Calkins said. "There is a push for traceability. A lot of producers don't see a reason for doing
that," he said. "But this should show Nebraska producers that the rest of the nation recognizes that Nebraska produces high-quality beef, and that can pay off." Lynn Gordon, livestock promotion coordinator with the Nebraska Department of Agriculture, said this research fits well with NDA's goal of developing new marketing opportunities for Nebraska products. "This tells producers a little bit about the demand out there for information" about their products, Gordon said. These results should help overcome doubts about whether a source-verification system is economically viable, she added. The research was supported by the U.S. Department of Agriculture, NDA and UNL's Agricultural Research Division.
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Managing the postpartum interval to maximize profitability PRIME CUTS
McCook Daily Gazette
Producers can make beef cattle operations more profitable by making good management decisions during the critical times before and after calving, says expert SANDI ALSWAGER KARSTENS IANR NEWS
LINCOLN, Nebraska – Properly managing the postpartum interval will help beef cattle producers receive more money for their calves. Managing cow costs, weaning weights and percent calf crop are all important factors in managing a beef cattle operation, said Rick Funston, beef cattle reproductive physiologist at the West Central
Research and Extension Center at North Platte. The most critical time to influence these factors is just before and after calving. Management decisions made during these periods will greatly influence profitability of beef cattle operations, Funston said. "This period from calving until the cow conceives is the most critical period in a cow's production cycle and minimizing this time period is important for several reasons," he said. Cows that cycle early in the breeding season have higher conception rates than cows that cycle later for several reasons. "One of the most important is that the cow that cycles earlier has more chances of getting pregnant during a limited breeding season," he said. Keeping other factors con-
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stant, such as genetics, dam age and nutrition means cows conceiving early in the breeding season will have older calves that will have heavier weaning weights. A breeding season's length will influence calf uniformity. This influences calves' value at weaning. To have a short breeding season, it is vital cattle cycle early in the breeding season. "Previous data from the Integrated Resource Management program evaluated characteristics of a profitable beef cow/calf operation and found that ranches with a high percent of calves born early in the operation's calving period were more profitable. This doesn't mean calving early in the year, necessarily, but at whatever time a producer has chosen for calving, those who have a higher percent born early in their calving period are more
Thursday, May 19, 2011 – 11
profitable." This influences the heifer, steer and back into breeding. Funston said factors that influence how soon a cow cycles after calving include nutrition, body condition, ionophore feed additives, calf removal, estrus synchronization and bull presence. Nutrition is the easiest way to shorten the postpartum period, Funston said. "Nutrition demands increase greatly in late gestation and even more in early lactation," he said. "Reproduction is of very low priority when nutrient partitioning is considered and that is why
cows in thin body condition often don't rebreed." Energy appears to be the nutrient that most affects reproductive performance and increasing the diet's energy density can enhance reproductive performance. Some research shows supplemental fat may have such an effect because it is a concentrated energy source. Most benefit in fat supplementation has been shown prior to calving and should only be considered when it is of comparable cost on a unit of protein and energy basis as other supplements. See INTERVAL Page 19
The lone grazer
In the shadow of the majestic hills and bluffs of Nebraska始s Fort Robinson State Park, a single longhorn dines on the park始s tall spring grass. Jeremy Blomstedt/McCook Daily Gazette
Grill great with these tips PRIME CUTS
14 – McCook Daily Gazette
NEBRASKA BEEF COUNCIL
May is Beef Month in Nebraska and it’s a great time to fire up the grill! There are so many options when cooking with beef whether it is kabobs, steaks, marinated roasts or everyone’s favorite, the burger. With grilling season upon us, the Nebraska Beef Council encourages you to follow these tips for perfect cooking every time.
Keep beef refrigerated. Grilling times are based on beef being taken directly from the refrigerator to the grill – not at room temperature. Shape burgers in advance, cover and refrigerate until the grill is ready.
Trim, if necessary. Remove visible fat from meat and poultry before grilling to help prevent flare-ups and excess smoke formation.
Marinating mantra. Always marinate in the refrigerator. Tender beef cuts can be marinated for 15 minutes to 2 hours for flavor. Less tender beef cuts should be marinated at least 6 hours – but no more than 24 hours– in a mixture containing an acidic ingredient or a natural tenderizing enzyme. Pat beef dry after removing from marinade to promote even browning and prevent steaming. Do not save marinade for reuse. If a marinade has been in contact with uncooked beef, it must be brought to a full rolling boil before it can be eaten as
a sauce.
Grilling temperature matters. Grilling over medium heat ensures even cooking and flavorful, juicy meat. If beef is grilled over too high heat, the exterior can become overcooked or charred before the interior reaches the desired doneness. Charring meat, poultry or fish is not recommended.
Watch the charcoal. Never grill while the coals are still flaming. Wait until the coals are covered with gray ash (approximately 30 minutes), spread in single layer. To check cooking temperature, cautiously hold the palm of your hand above the coals at cooking height.
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Thursday, May 19, 2011
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Grilling season is here, so itʼs time to brush up on your skills.
Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; approximately 4 seconds for medium heat. Know your gas grill.
Since gas grill brands vary greatly, consult the owner’s manual for information about preparing the grill for medium heat. See GRILL TIPS Page 17
Put a little beef in your breakfast PRIME CUTS
McCook Daily Gazette
NEBRASKA BEEF COUNCIL
KEARNEY, Nebraska – Breakfast has long been called the most important meal of the day and a study suggests that including protein like lean beef at breakfast promotes satiety, which can curb hunger when trying to maintain or lose weight1. What’s more, a new study finds that balancing protein intake across three meals by increasing protein intake at breakfast and lunch protects muscle when losing weight2. “People tend to consume about 65 percent of their protein in one sitting at dinnertime, not realizing all the benefits of spreading protein intake throughout the day,” said Kaiti Roeder, RD, LMNT and Director of Nutrition and Education at the Nebraska Beef Council. “It is especially important to
think outside ‘the cereal box’ when it comes to breakfast because high-quality protein foods like lean beef can be an important, simple and delicious addition to the morning routine.” According to Roeder, there are many advantages to beefing up your breakfast and incorporating the right balance of protein, nutrients, and flavor.
Why Beef Up Breakfast? Breakfast is Easy: Breakfast doesn’t have to be time-consuming. There are many simple, creative and delicious ways to include lean protein in your breakfast routine. Visit www.nebeef.org for six beefy new breakfast ideas – from grab-and-go weekday wonders to gourmet ways to beef up your weekend brunch. It’s a Nutrient Powerhouse: Lean beef is a naturally rich
source of 10 essential nutrients, and a perfect partner for your everyday breakfast favorites like whole grains, fruits, vegetables and low-fat dairy products, making it simpler to start your day in a balanced way. A Little Beef Goes A Long Way: Just one three-ounce serving of lean beef provides nearly 50 percent of the Daily Value for protein4. From folding 95 percent lean Ground Beef into a breakfast burrito to using last night’s leftover pot roast in a beefy sweet potato hash, beef makes it easy to incorporate more protein into your daily breakfast schedule. Help Shed Those Pounds: Including protein at breakfast promotes satiety, which can curb hunger when trying to maintain or lose weight5. What’s more, choosing lean beef
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Thursday, May 19, 2011 – 15
The Beef Checkoff
Looking for a nutritious breakfast thatʼs also a delicious change of pace? Try these Beef and Cream Cheese Bagelwiches, one of six recipes available at www.nebeef.org.
as a source of high-quality protein is actually a calorie-saver. A 3-oz serving of lean beef is, on average, about 154 calories. You would have to eat more than 7 tablespoons (680 calories) of peanut butter to get the same
amount of protein1. For more information on recipes, nutrition information and to learn more about how to include nutrient-rich lean beef in your daily breakfast routine, visit www.nebeef.org.
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Don’t miss out on beef’s healthful benefits PRIME CUTS
16 – McCook Daily Gazette
NEBRASKA BEEF COUNCIL
LINCOLN, Nebraska – Americans are increasingly overfed yet undernourished, so it’s essential that we get the most nutritional value from the foods and beverages we enjoy. In fact, the 2010 Dietary Guidelines for Americans and U.S. Department of Agriculture’s Beef Chili Carnivale
Total Time: 1-1/2 to 1-3/4 hours Serves 8
2 pounds ground beef (95% lean) 1 can (28 ounces) crushed tomatoes, undrained 1 can (14-1/2 ounces) diced tomatoes with mild green chilies 1 can (14 to 14-1/2 ounces) regular or reduced-sodium beef broth 1 bottle (12 ounces) regular or light beer 1 medium yellow onion, diced
(USDA) MyPyramid encourage people to “get more nutrition from their calories” by choosing nutrient-rich foods first, within and among all food groups, including colorful fruits and vegetables, whole grains, low- and nonfat dairy, and lean meats. The Meat & Beans group includes many nutrient-rich foods that provide essential vitamins, minerals and protein needed
2 medium green, red, yellow or orange bell peppers, diced 1 can (6 ounces) tomato paste 1/3 cup chili powder 1 large jalapeño pepper, seeded, finely chopped 2 tablespoons minced garlic 1 tablespoon ground cumin 1 teaspoon dried oregano leaves 2 cans (15 ounces each) black beans, rinsed, drained Lime wedges and baked tortillas chips (optional) Toppings:
throughout the lifecycle; however, a common myth is that people are eating too much from the Meat & Beans group. In fact, many Americans are not meeting the recommended servings from the Meat group each day, based on caloric intake, placing them at risk for nutritional deficiencies. In particular, more than 70 percent of females age 20 and older and Sliced cherry tomatoes, sliced green onions, sliced serranos or jalapeños, chopped onion
1. Heat stockpot over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove drippings. 2. Add tomatoes, beef broth, beer, onions, bell peppers, tomato paste, chili powder, jalapeño pepper, garlic, cumin and oregano to stockpot, stir-
Thursday, May 19, 2011
more than 80 percent of girls ages 2-11 are not eating the recommended servings from the Meat group each day. In addition, nearly 80 percent of boys ages 2-11 are not eating the recommended servings from the Meat group each day. Kaiti Roeder, a Registered Dietitian and Director of Nutrition and Education at the Nebraska Beef Council said,
ring to combine. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally. 3. Stir in black beans and continue to simmer 15 minutes or until thickened to desired consistency, stirring occasionally. 4. Season with salt and black pepper, as desired. Garnish with Toppings, as desired. Serve with lime wedges and baked tortilla chips, if desired. Cook's Tip: Cooking times are for fresh or thoroughly thawed
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“Lean beef is a naturally nutrient-rich source of several essential vitamins and minerals we need to live well and prevent chronic disease. A threeounce serving of lean beef is an excellent source of protein, zinc, vitamin B12, selenium and phosphorus; and a good source of niacin, vitamin B6, iron and riboflavin.”
ground beef.
Nutrition information per serving: 318 calories; 7 g fat (3 g saturated fat; 3 g monounsaturated fat); 76 mg cholesterol; 955 mg sodium; 28 g carbohydrate; 7.5 g fiber; 32 g protein; 7.8 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 6.4 mg iron; 19.8 mcg selenium; 6.2 mg zinc; 96.0 mg choline. – Nebraska Beef Council
Grill tips
PRIME CUTS
McCook Daily Gazette
Turn properly. Use long-handled tongs for turning steaks; spatulas for burgers. A fork will pierce the beef causing loss of flavorful juices. And don’t be tempted to press down on burgers – it only releases the juices and creates flare-ups. Use a thermometer. The best way to determine doneness of burgers and steaks is to use an instant-read T-Bones with Sweet & Savory Steak Sauce
Total Time: 45 to 50 minutes Serves 4
2 beef T-bone steaks, cut 1 inch thick (about 16 ounces each) 1/2 pound small carrots with tops, trimmed 2 tablespoons water 2 medium zucchini and/or yellow squash, cut in 1/2-inch slices 1 teaspoon olive oil 2 teaspoons coarse grind black pepper
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meat thermometer, inserted horizontally from the side to penetrate the center of the meat. Allow 10 to 15 seconds for the thermometer to register the internal temperature. Internal temperature matters. Cook burgers to at least 160°F. The color of cooked ground beef is not a reliable indicator of doneness. Cook steaks to at least 145°F (medium rare
Sweet & Savory Steak Sauce: 1 can (8 ounces) tomato sauce 1/3 cup chopped pitted dates 1/4 cup chopped onion 3 tablespoons balsamic vinegar 1 tablespoon molasses 1 tablespoon Worcestershire sauce 1 teaspoon minced garlic 1/2 teaspoon salt
1. Combine sauce ingredients in small saucepan over medium heat; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to blend flavors,
Practice food safety. Keep raw meat separate from other foods both in the refrigerator and during preparation. Wash hands, all utensils and surfaces in hot soapy water after contact
2. Place carrots and 2 tablespoons water in large nonstick skillet. Cover; cook 8 to 10 minutes or until water has evaporated; add squash. Drizzle with oil; toss to coat evenly. Continue to cook, uncovered, 6
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doneness). The color will be very pink in the center and slightly brown toward the exterior.
stirring occasionally. Place sauce in blender or food processor container. Cover; pulse on and off for slightly chunky texture. (For a thinner sauce, stir in additional 1 to 2 teaspoons water.) Return sauce to saucepan; keep warm until ready to serve.
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Continued from Page 14
with raw meat. Never place cooked meat on platters that held raw meat. Use clean serving platters and utensils. Serve cooked food promptly and refrigerate immediately after serving (within two hours after cooking). For more grilling tips or questions log on to www.beefitswhatsfordinner.com.
to 8 minutes or until vegetables are crisp-tender and beginning to brown, stirring occasionally. Season with salt, as desired.
3. Meanwhile, press pepper evenly onto beef steaks. Place steaks on grid over medium, ashcovered coals. Grill steaks, uncovered, 14 to 16 minutes (over medium heat on preheated gas grill, covered, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 4. Remove bones; carve steaks
crosswise into slices. Season steak salt, as desired. Serve with sauce and vegetables.
Nutrition information per serving: 354 calories; 12 g fat (4 g saturated fat; 6 g monounsaturated fat); 61 mg cholesterol; 792 mg sodium; 30 g carbohydrate; 4.9 g fiber; 32 g protein; 6.7 mg niacin; 0.8 mg vitamin B6; 2.4 mcg vitamin B12; 5.8 mg iron; 12.3 mcg selenium; 6.0 mg zinc; 22.0 mg choline. – Nebraska Beef Council
Saluting Area Beef Producers for All They Do! Marc Willis (308) 832-1715 2350 N. Brown Ave. Minden, NE
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Training
PRIME CUTS
18 – McCook Daily Gazette
“It is absolutely critical and essential for those individuals that euthanize animals to be properly trained, whether they are owners, managers or employees. Many employees on large dairy operations and feedlots are Spanish speaking and the online training modules allow those employees to be properly trained in non-ambulatory cattle management. The modules increase awareness of euthanasia, understanding of eu-
thanasia and educate animal caretakers how to properly do their job.” The effectiveness of online training has been documented in a peer-reviewed journal by animal science and veterinary faculty to improve farm, ranch or dairy employee knowledge base in areas such as downed animal care and euthanasia, regardless of language preference or experience. Ryan Ruppert, senior director, Beef
Thursday, May 19, 2011
Quality Assurance, National Cattlemen's Beef Association, says, “As the largest association of cattle producers, NCBA works to create total quality management and continuous improvement through our Beef Quality Assurance (BQA) program. The animal abuse avoidance and euthanasia certification on the Animal Care Training program are valuable tools to advance your operation and continue to implement BQA.
Continued from Page 8
The proper ways to euthanize and handle distressed animals are based on AVMA standards. Certifying your employees in proper euthanasia and animal abuse avoidance shows your commitment to the best care you can provide for the cattle that you care for everyday.” For more information about Animal Care Training, visit www.animalcaretraining.org or www.beefcattleinstitute.org.
June meeting will address past, present and future of DNA technology in beef cattle IANR NEWS
LINCOLN, Nebraska — The use of DNA technology -past, present and future -- in beef cattle will be addressed at a June 21 conference at the U.S. Meat Animal Research Center in Clay Center. Attendees will learn about recent advances in the application of DNA technology as it
relates to making selection decisions in beef cattle, said Matt Spangler, UNL Extension beef genetics specialist. This will include the impacts on accuracy of EPDs, novel discovery work in female reproduction, use of genomic information across breeds, economic considerations of using genomic information, results from the MARC 2,000
Bull Project and research updates regarding issues that the scientific community is currently working on. All cattle producers, educators and affiliated industry personnel who have a vested interest in the genetic improvement of cattle are encouraged to attend, Spangler said. Speakers at the meeting in-
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clude Spangler; Alison Van Eenennaam, animal genomics and biotechnology extension specialist at the University of California-Davis; Bob Weaber, extension beef genetics specialist at the University of Missouri; Mark Thallman, research scientist from U.S. MARC, Tara McDonald from U.S. MARC, and other UNL and MARC scientists.
The meeting will begin at 11:30 a.m. with lunch and end at 5:30 p.m. Registration is $10 to cover handouts, lunch and snacks. For more information, contact Spangler at (402) 472-6489, mspangler2@unl.edu. To RSVP for the lunch, contact Terri Behl at (402) 472-6411, tbehl1@unl.edu by June 10.
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Interval
PRIME CUTS
McCook Daily Gazette
"However, caution should be used with feeding excesses of other nutrients at this time," he said. Protein is a good example. Several scientists have shown excess protein can be detrimental to reproductive performance in cattle because of increased urea content in the reproductive tract which appears to be detrimental to embryonic development, Funston said. Body condition can be related to several reproductive events such as postpartum interval, services per conception,
calving interval, milk production, weaning weight, calving difficulty and calf survival. Feeding the entire herd to increase cow condition can prove very ineffective and costly. Cows should be sorted by condition score and fed accordingly to maintain a moderate body condition of 5-6 on a scale of 1-9. Ionophore feed additives such as Rumensin and Bovatec also have been shown to influence reproductive performance during the postpartum period. Cows and first-calf heifers fed an
ionophore exhibit a shorter postpartum interval provided adequate energy is supplied in the diet. This effect appears to be more evident in less intensely managed herds that generally have moderate 60 to 85 days or longer postpartum intervals. Scientists also have demonstrated heifers fed an ionophore reach puberty at an earlier age and a lighter weight. Calf removal, either temporary or permanent, can increase the number of cows that return to estrus during
Thursday, May 19, 2011 – 19
the breeding season. However, the response can be variable and management of this option can be difficult. Estrus synchronization with progestins can bring cows into heat but will not solve fertility problems. These products may shorten the postpartum interval provided all other management practices such as nutrition and body condition are optimum. Bull presence postcalving has been shown to cause cows to cycle earlier. This may be accomplished with an
The Nebraska Beef Cattle Industry
Continued from Page 11
altered bull that isn't capable of breeding if this practice is used prior to the breeding season. The first thing to ensure is proper nutrition before calving and through the breeding season and managing for optimum body conditions. "While all these management practices can assist in shortening the postpartum interval, none will take the place of good overall management beginning with a sound herd health program and proper nutrition," Funston said.
Itʼs the stateʼs single largest industry – the engine that powers Nebraskaʼs economy. The multiplied impact of the $6.5 billion in cattle sales each year is $12.1 billion. Cattle-related employment means income for businesses up and down Main Street in towns and cities across the state. In short, the beef cattle industry has an unmistakable impact on other economies in Nebraska.
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Exports
PRIME CUTS
20 – McCook Daily Gazette
Other beef exports Japan – Exports to Japan surged in the first quarter, up 73 percent to 70.5 million pounds and up 85 percent in value to $176.4 million. March exports of 25.6 million pounds were up 70 percent and 91.2 percent in value ($70.2 million) from March 2010. Weekly beef export data indicates that shipments to Japan have maintained this strong pace, even following the devastating March 11 earthquake. Japan currently is the No. 4 market for U.S. beef, following Mexico, Korea and Canada. Mexico – March exports
showed reason for continued optimism, up 24 percent to about 51.4 million pounds and up 44.4 percent in value to $87.8 million. First-quarter exports are up 10 percent in volume to 140.8 million pounds and up 30 percent in value to $239.4 million. Canada – U.S. beef exports to Canada were up 15 percent in volume (70 million pounds) and 35 percent in value ($187.7 million) for the quarter, and on a similar pace in March. Canadian cattle slaughter was down 10.6 percent through April of 2011 as years of herd liquidation have limited beef produc-
tion. Middle East – Despite unrest in the region, the Middle East continues to be a booming market for U.S. beef. First quarter totals are up 35 percent in volume (70 million pounds) and 63 percent in value ($71.5 million). In March, year-overyear increases of 33.6 percent in volume and 42.6 percent in value were achieved. Russia – Continued growth in exports to Russia – up 9 percent in volume (391 million pounds) and 12 percent in value ($32.4 million) for the quarter. Exports should gain further momentum in the coming
Thursday, May 19, 2011
months to fill the U.S. tariff rate quota of 83.6 million pounds (more than double that last year). ASEAN – First-quarter exports to this region were down 19 percent in volume (35.6 million pounds) and 14 percent in value ($61.3 million), due to a 43 percent volume decline to Vietnam. However, exports to Indonesia doubled in volume, reaching 8.9 million pounds valued at $6.2 million, while exports to the Philippines increased 21 percent to 5.9 million pounds valued at $9.2 million, a 30-percent value hike. Hong Kong – Beef exports
Nebraska Has the Top Cow Counties in the Nation
Continued from Page 7
jumped 72 percent in volume (26.2 million pounds) and 107 percent in value ($59.7 million) for the quarter. In March, volumes were up 46 percent over year-ago levels while values doubled. Taiwan – Reflecting market access challenges, first-quarter beef exports to Taiwan were down 20 percent in volume (13.6 million pounds) and 13 percent in value ($39.2 million), but March totals showed some rebound, up 4.4 percent in volume and 9.9 percent in value. Taiwan’s weekly import data for April also indicates improvement.
Nebraska has the top three beef cow counties in the U.S., including the nationʼs No. 1 cow county – Cherry County, with nearly 166,000 cows. Custer County is No. 2 (100,000) and Holt County is No. 3 (99,000). Also among the top counties in the nation is Lincoln County at No. 12 (69,000). Statewide, cattle outnumber people in Nebraska by nearly 4 to 1.
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PRIME CUTS
McCook Daily Gazette
"Our programs are designed to help them be immediately building collateral the first day they are out there on the farm," said Sleight. This aspect was a major benefit for Dwyer. Throughout the program, he said students build their own business plans, have opportunities to work with the Farm Service Agency on a Beginning Farmer Rancher Farm Loan, learn about different tax credits they might be eligible for and also how to improve their operations.
Succulent Filet in a Field of Greens
Total Time: 20 to 25 minutes Serves 4
4 beef tenderloin (filet) steaks, cut 1 inch thick
Sleight mentioned two key components to success for students in this program: care and thought. He said people take better care of what they own and foster more growth with their own livestock and equipment among other things. Also, he said he wants the students to begin thinking non-traditionally in regard to agriculture. "To succeed in agriculture, we can't do it the way we did 100 years ago or even 10 years ago," said Sleight."We must use the latest UNL research and then use in1 tablespoon olive oil 3 teaspoons minced garlic, divided 1 teaspoon chopped fresh thyme 3 cups assorted wild mushrooms (such as cremini, oyster, shiitake, enoki and morel) 2 cups red and/or yellow cherry tomatoes, cut in half 2 tablespoons champagne or white
Thursday, May 19, 2011 – 21
novative thoughts about the business of agriculture." Access to the latest information and technology is important, and through a relationship with the University of NebraskaLincoln, the Nebraska Legislature and USDA, the program is providing that information and technology for its students, Sleight said. This partnership with UNL provides 13,000 acres and 550 research cows for students to work with and research to become more successful when they exit the program.
"It takes that partnership approach in order to make something great," Sleight said, "and that's what we have in these programs." Dwyer encourages veterans whoareinterested infarmingand ranching, but don't have the land or equipment, to enroll at NCTA. He said NCTA can help those veterans find a partner and introduce them into their operation. "Having the military experience I think automatically puts you one step ahead by having the motivation, discipline and lead-
wine vinaigrette Salt and pepper 1/2 cup mixed baby salad greens
browned. Remove to medium bowl; cool slightly. 2. Meanwhile, combine remaining 2 teaspoons garlic and thyme. Press evenly onto beef steaks. Place steaks in same skillet over medium heat; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occa-
1. Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 teaspoon garlic; cook and stir 2 to 4 minutes or until mushrooms are tender and
Continued from Page 7
ership skills to do what it takes to become successful," said Dwyer. "Having served your country honorably, why not continue to serve America honorably in agriculture?" Sleight said veterans interested in the program can become involved by contacting NCTA or visiting their website at http://NCTA.unl.edu. "We just want to help these veterans who have served our country so well get home and keep our rural communities sustained." sionally. Remove to platter. 3. Add tomatoes, salad greens and vinaigrette to mushrooms; toss lightly to coat. 4. Season steaks with salt and pepper, as desired. Serve with salad.
– Nebraska Beef Council
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Best burger 22 – McCook Daily Gazette
THIRD: The Haystack Burger/Dinker’s Bar and Grill, 2368 S. 29th Street, Omaha The Haystack Burger was Dinker’s top nominated burger – a favorite that’s been on the menu for over 20 years. The burger is made to order and includes American cheese, honey smoked ham, grilled onions, and a fried egg (fresh from a farm in Decatur, Nebraska) all served on a Kaiser bun. Prepared on a flat top grill, Dinker’s burgers are made from fresh, never frozen 80 percent ground beef patties. Located just off the Martha Street Sumptuous Steak Stir-Fry Total Time: 20 to 30 minutes Serves 4
1 pound beef top round steak, cut 1-inch thick 1 small yellow bell pepper, cut into thin strips 1 cup broccoli florets 2 medium carrots, sliced
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exit in Omaha, Dinkers has been in business since 1963, and is owned by Joyce and Bob Synowiecki. The phone number is 402-3429742; the restaurant’s website is www.dinkersbar.com.
HONORABLE MENTION: Ole’s Classic Burger/Ole’s Big Game Steakhouse and Lounge, 123 N. Oak St., Paxton Ole’s Classic Burger received the most nominations and has been on the menu since the restaurant started serving food in 1933.
1/2 cup fresh snow peas, trimmed 1 stalk celery, sliced 1/2 cup frozen shelled edamame, defrosted 2 cloves garlic, minced, divided 1/4 cup water Salt 1/3 cup sesame-ginger stir-fry sauce 1/4 to 1/2 teaspoon crushed red
Thursday, May 19, 2011
The burger is made with steak trimmings from local beef resulting in 85 percent ground beef patties and is prepared on a flat top griddle. The burgers are made to order and can include the customer’s choice of toppings. Ole’s, owned by Tim and Deb Holzfaster since 1988, can be reached at 308-239-4500; the restaurant’s website is www.olesbiggame.com. HONORABLE MENTION: Cowboy Up Burger/Chute #3, 2302 Frontage Rd. (in Monument
pepper 3 cups hot cooked brown or white regular rice, prepared without butter or salt
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Remove from skillet; season with salt, as desired. Keep warm. Repeat with remaining beef mixture. 4. Return all beef and vegetables to skillet. Add stir-fry sauce and crushed red pepper, as desired; cook and stir 1 to 2 minutes or until heated through. Serve over rice. – Nebraska Beef Council
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McCook Daily Gazette
Mall), Scottsbluff Chute #3 opened in 2009 and made a name for themselves with their Cowboy Up burger. This burger is 1/3 pound of 80% ground beef from the local Panhandle Co-op and features all local ingredients. Topped with chipotle sauce, pepper jack cheese, fresh fire roasted jalapeño peppers and a secret blend of seasoning, this burger has some kick! The restaurant is owned by Deb and Steve Trebilcozk. The phone number is 308-633-8026.
vegetables; keep warm. 2. Meanwhile, cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine with remaining 1/2 of garlic. 3. Heat same skillet over medium-high heat until hot. Add 1/2 of beef mixture; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.)
1. Combine vegetables, 1/2 of garlic and water in large nonstick skillet; cover and cook over medium heat 3 to 5 minutes or until crisp-tender, adding additional water if pan becomes dry. Remove
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Custom Slaughtering Processing & Curing Retail Beef & Pork
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Beef report McCook Daily Gazette
• Since 1993, cattlemen have invested $30 million of their beef checkoff dollars in safety improvements. Collaborative beefindustry efforts have helped reduce the incidence of foodborne illnesses, including E. coli O157:H7, which now affects less than one person in 100,000 people. • More than 90 percent of feedyard cattle raised in the U.S. today are influenced by Beef Quality Assurance (BQA), a checkoff-funded program that sets guidelines for animal care and handling. • Between 1977 and 2007 the “carbon footprint” of beef shrank 18 percent as farmers and ranchers raised 13 percent more beef with 13 percent fewer cattle. When compared to 1977, each pound of
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Thursday, May 19, 2011 – 23
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beef raised in 2007 used 20 percent less feed, 30 percent less land, 14 percent less water and 9 percent less fossil-fuel energy. • Environmental efforts by cattle farmers and ranchers help manage and protect more than 500 million acres of permanent grassland and a variety of wildlife and endangered species. • Nearly one-half of cattle farmers and ranchers volunteer with youth organizations and more than one-third donate their time to other civic organizations, compared to a national average of 7 percent of all Americans. *** Most important, the Review identifies
opportunities for farmers, ranchers and checkoff-funded programs to continue to grow and improve down the road. Visions for the future include: • Responsibly conducting and sharing research about beef and healthy diets, pathogens and food safety and animal health and nutrition; • Continuing to expand and refine quality-assurance programs to encourage broader adoption of beef quality-assurance standards; • Conducting a multi-phase, multiyear lifecycle assessment that details the environmental footprint of U.S. beef; and • Identifying more consistent and
complete ways to quantify the beef industry’s contribution to the community and the country’s economic stability. “This Review showcases the many roles cattlemen play and celebrates some of our successes to-date,” said Gebhart. “This is a starting point though, for further discussion and discovery about the beef industry’s role in raising good food, healthy animals, healthy environments and strong communities. In essence, it is our roadmap for the future.” The Review is available at www.ExploreBeef.org, along with short videos of stakeholder interviews discussing the beef industry’s accomplishments.
toxicity issues, summer herd health, plant identification, value added marketing opportunities, pasture monitoring, pasture design, grazing stalks, mineral supplementation, feeding and storing distillers grains, third trimester cow health, body condition scoring, production costs and budgets, leasing, pasture revitalization, cover crops, calving, and understanding EPDs. All of these components are part of a systems approach with a connection between production, economics and forage management. Registration for the June 2 program is requested by May 26, registration for the Nov. 16 program is requested by Nov. 9 and registration for the Jan. 25, 2012 program is requested Jan. 18. Registration is $60 per session or $160 for all three sessions, which covers educational materials, noon meals and breaks. The Mid-Plains BEEF Educational Series is an effort by a team of southeastern
Nebraska Extension educators. To register or obtain more information, contact them at: Lindsay Chichester, Richardson County, (402) 245-4324; Sara Ellicott, Saunders County, (402) 6248030; Jessica Jones, Johnson County,
(402) 335-3669; Darci McGee, Nuckolls/Thayer Counties, (402) 768-7212 or (402) 225-2381; Monte Stauffer, Douglas/Sarpy counties, (402) 444-7804; or Steve Tonn, Washington County, (402)426-9455.
UNL Extension offers Mid-Plains BEEF Practicum beginning this June IANR NEWS
LINCOLN, Nebraska — University of Nebraska-Lincoln Extension's Mid-Plains BEEF Educational Series begins in June at the UNL Agricultural Research and Development Center near Mead. The series will draw on the expertise of extension educators and specialists from across Nebraska. The program is designed for producers, veterinarians, college students or others involved in the beef industry. Participants will learn more about the systems approach to beef cattle production through these multi-session, hands-on learning experiences in beef production, economics and forage management. The multi-session program begins June 2 and continues Nov. 16 and Jan. 25, 2012. Participants may choose to attend one or all three sessions. Participants will learn about grazing
S Saluting aluting O Our ur B Beef eef Producers! Producers! Specializing in Agricultural Risk Management 308-882-5801 • 866-WE HEDGE PO Box 425 • Imperial, NE 69033 www.goagwest.com
“Serving your Risk Management needs for 12 years and counting.”
Schmick’s Market Salutes the Beef Producers of our region. Schmick’s is proud to feature Nebraska beef in our Meat Department.
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Westview Plaza • McCook, NE 308-345-7711 www.schmicksmarket.com “Family Owned, Family Operated Schmick’s Market The Family Food Store That Cares”
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A lazy afternoon
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A longhorn bull lays near the fence and catches some sun in a pasture at Fort Robinson State Park, west of Crawford, Nebraska. Jeremy Blomstedt/McCook Daily Gazette
Thursday, May 19, 2011