Market Report
Greenville Livestock Auction
May 15, 2026
Total:
Fairview Sale Barn
May 7, 2026
Total: 918 Feeder: 918 (100.0%)
Replacement: 0 (0.0%) Trade: No comparison
United Producers May 12, 2026 Total:
CATTLE CONCEPTS
Seedstock Report
by Devin Bollman
May has been declared National Beef Month, a celebration to kick off the unofficial summer grilling season and of course celebrate eating beef. The month-long festivities promote support of the beef industry and highlight the nutritional benefits of including beef in our diets and its important role on our dinner plates. Share our celebration and check out the newest additions to the Family Recipes Collection from IL Beef!
Maroulosalata with Feta & Dill
What you’ll need (Salad): 2 tbsp lemon juice, 1/3 cup olive oil, 1/2 tsp minced garlic, 1 tsp dijon, 1 cup green onion, 1 cup feta, 2 heads of butter lettuce, 1/2 cup dill, 1/2 cup parsley
What you’ll need (Steak): 2 thinly-sliced ribeye steaks, salt & pepper, 1 tbsp butter, thyme, minced garlic
Directions: Whisk together lemon juice, olive oil, minced garlic, and dijon mustard. Set aside, this will be your dressing. Chop your lettuce, then add 1 cup of diced green onion, feta, chopped dill and chopped parsley. Set salad in the fridge. Season the steaks with salt and pepper on both sides, let sit 10 minutes. Heat some oil in a pan on your stove at medium-high heat. Place one steak in the pan, cooking for two minutes on both sides, then add a 1/2 tbsp of butter, some minced garlic and thyme to the pan, scooping the flavors onto the steak. Remove from pan and let sit for twenty minutes. Repeat this step for the second steak. Mix your salad up and add steak to the top of the salad. Serve and enjoy!
Fresh Pita Pockets with Sirloin Steak
What you’ll need (Steak): 2 Top Sirloin steaks, salt & pepper, 1 tbsp butter, thyme, minced garlic. What you’ll need (Pita) 2 cups diced cherry tomatoes, 5 mini cucumbers, 1 red bell pepper, 1/2 red onion, 1/4 cup parsley, 1 tbsp garlic, 1 tbsp lemon juice 1 tsp oregano, Pita Pockets, Hummus.
Directions: Into a medium-sized bowl mix tomatoes cut into fourths, diced cucumbers, diced red bell pepper, diced red onion, and parsley. To dress this salad, top with garlic, lemon juice, and oregano. Season the steaks with salt and pepper on both sides, let sit 10 minutes. Heat some oil in a pan on your stove at medium-high heat. Place one steak in the pan, cooking for two minutes on both sides, then add a 1/2 tbsp of butter, some minced garlic and thyme to the pan, scooping the flavors onto the steak. Remove from pan and let sit for twenty minutes. Repeat this step for the second steak. Spoon a thin layer of hummus on a pita round, then romaine lettuce and your greek salad. Top with steak slices to enjoy! Bollman Family Grape Leaves
What you’ll need: 1 lb. ground round extra lean, 1 cup white rice, 1/4 stick of butter, salt, pepper & cinnamon, 2 lemons, 30 grape leaves.
Directions: Combine cooked meat and rice with salt, pepper and cinnamon to taste. Mix well. Roll into the grape leaves and stack criss-cross in a pot. Add water to top layer, then add the lemons and more salt and pepper. Cover with an inverted dish. Bring to a boil and cook on low for 35 minutes, until tender. Serve with greek yogurt.
Cook’s Tip: Don’t have grape leaves? This recipe is also great rolled with cabbage or stuffed in bellpeppers!
Beef Tallow Cinnamon Rolls
What you’ll need (Icing): 2 cups powdered sugar, 1/4 tsp orange extract, 3 tablespoons orange juice, 1 tsp vanilla bean paste, Milk to taste.
What you’ll need (Rolls): 1 package of dry yeast, 1/4 cup warm water, 1/4 cup milk, 1/4 cup sugar, 1 tsp & 1/3 cup brown sugar, 2 tsp ground cardamom, divided, 1 egg 3 tablespoons butter, divided, 3 tablespoons tallow, divided, plus more for greasing, 1-1/2 cup & 1/3 cup flour, plus more for dusting, 1 tsp butter extract,Salt & Cinnamon.
Directions: In warm water, dissolve one package of active dry yeast and 1 tsp of brown sugar. Let sit for ten minutes to activate yeast. Scald milk and remove from heat, immediately adding 2 tablespoons of butter, 2 tablespoons of tallow, ¼ cups of sugar and a good pinch of salt. This should make the fats melt and cool the milk. Using a stand mixer, beat one egg. Next add the milk mixture and beat until blended, follow with cup and 1/3 cup of flour, 1/3 cup of brown sugar, and 1 tsp of cardamon spice. Beat again then replace attachment with the dough hook. Add the final cup of flour and scrape down the edges then turn mixer to mediumhigh to incorporate all the flour. Pour onto a floured surface and knead until smooth and prepped. Place in a tallow-greased bowl and let rise for 40 minutes (up to 1.5 hours). While your dough is rising, prepare the filling. Blend 1 tsp butter extract, 1 tsp cardamom, 1/3 brown sugar and cinnamon to taste. *Use your sniffer to get the perfect spice blend, you will know when there is enough cinnamon. Uncover and punch down then roll out on a floured surface to inch thick. Evenly spread one tablespoon of butter and one tablespoon of tallow on the flat dough and then sprinkle the cinnamon sugar mixture on top. Roll the dough and cut into twelve even pieces. Place pieces on their flat side and use a thin cylindric object (maybe a spatula) to press the center and create the butterfly roll shape. Let rise for another hour, preheating the oven to 350 degrees. Once rolls are done rising, bake for ten minutes on a center oven rack. Now make your icing. Combine all ingredients, use the milk to create your preferred texture. Drizzle rolls with icing to enjoy!
sessions and three BQA Continuing Education sessions. Registration is $50 and includes lunch, all of the day’s activities, tradeshow, and a prime rib dinner. Register online at IllinoisBeef.com or call the office at (217) 787-4280 Save the Date - EDGE