Beef Heritage

By Charlyn Fargo-Ware

IBA member and cattle producer, Gary Hadden, proves that passing the culture of beef from one generation to the next makes for a successful operation, a well-fed family and a happy life.

Gary Hadden of Jacksonville spends a lot of time taking care of his cattle. It is a family thing. His wife, mother and father all still help, and his sons and daughters do so as well.

“It isn’t work for me – it’s just something you do because you love it,’’ says Hadden, who took a break recently from planting corn to talk about his love for raising cattle. “I grew up raising cattle. My grandparents did it; my parents and now my family.”

He has a 300-head Angus/Simmental cow-calf herd and raises his own bulls and heifers. Between February 20 and now, he’s had 180 calves and currently has 15 left to calve this spring. “On our busiest day, we had 12 in one day, but we average 6-8 a day for about 30 days straight. And that means, we’re checking those mamas 3-4 times a day.”

For him, it is all about the life lessons he learned, and the life lessons his kids have learned.

“You can’t teach any better work ethic and responsibility than raising livestock. You learn you have to be responsible – for everything that animal needs – watering, bedding, nutrition. My kids all showed at the county fairs, and the entire process taught them decision-making skills. They had to figure out when to wash calves, what to feed them and when. The best part was they didn’t even know they were learning those skills.”

Raising cattle has served his family well. His oldest daughter, Lauren, works for Prairieland FS and comes home on weekends to help with the cattle operation. His oldest son, Cody, who majored in animal science and now works for Earlybird, takes care of the family herd’s nutritional needs, analyzing hay samples and corn silage and tweaking rations to make sure they have a balanced diet.

Another son, Luke, helps on the farm as well as with the cattle, and his youngest daughter, Megan, a junior at the University of Illinois, is studying agricultural education.

“I’m happy that all four of our kids are or will be U of I graduates,” says Hadden. “And they all still love to come home and help with the cattle operation.”

He believes the farm life and all it entails has helped his parents stay young.

“Mom and Dad are 81, and they’re still outside every day helping on the farm,” he adds. “I grew up with that. It’s their passion, and they enjoy it.”

Gary and his wife, Lisa, also enjoy grilling and smoking meat from the cattle they have raised. They often sell quarters or beef halves to neighbors and friends.

“It depends on the season, but we love to grill or smoke a brisket, flank steak, T-bones, ribs – all of it,” he says, especially on his prized Weber grill. “In the winter, Lisa will do a roast in the slow cooker or make vegetable soup or chili. We love to find new recipes and new ways to flavor and season beef.”

His operation is grain-finished rather than grass fed. The latter takes a lot longer to be market ready, which can end up costing more.

“I love the flavor and tenderness of beef that’s been grain-finished. It’s a choice. For me, I’ll balance that meal nutritionally with vegetables.”

Beef can be enjoyed as part of a healthy balanced diet – in the right portions. A 3-ounce serving of beef (about the size of an iPhone) provides more than ten essential nutrients including protein, iron, zinc and vitamins B12 and B6. One serving of beef contains about half of the Daily Value for protein for about 170 calories.