SMALL-SIZED BEEF PACKS A SAVORY PUNCH

By Arianne Shipley

When people learn my family raises mini Herefords, they ask about their purpose. I enjoy seeing their quizzical look when I mention one of the uses is for beef production.

Whether you’re new to the mini Hereford world or a seasoned breeder, you might not realize that Roy Largent III’s motivation for developing smaller-framed cattle was beef production for the everyday farmer. Roy foresaw the value of breeding more miniature-framed cattle for smaller-sized properties. Although the trend was heading toward “bigger is better,” Roy knew at 14, as the Largent family’s butcher, that processing a 1,000 lb carcass wouldn’t work for him.

Fast forward to 2023, Roy’s vision is spot on, with the trend leaning towards smaller ranchettes and hobby farmers. He probably couldn’t have predicted the increased popularity mini Herefords experienced during the 2020 pandemic and the unbelievable food costs we’re facing in 2023. Whether you raise grass-fed or grain-fed beef, the overall costs to raise and butcher minis are much more affordable for families. Plus, they only require a little freezer space!

Mini Herefords are excellent for producing quality grass-fed, grassfinished beef. Since 2016, our family has made a name for ourselves locally, selling a variety of cuts and ground beef off the farm and at farmer’s markets. Our grass-fed ground beef is typically 95/5 and our number one product, particularly after Kyle grills up sliders and serves samples to customers.

Mini Hereford ground beef makes regular appearances in our family meals. I invite you to try our family’s favorite spaghetti recipe using mini Hereford ground beef!

ONE-POT SPAGHETTI

INGREDIENTS

• 1 lb mini Hereford ground beef

• 1 large onion

• 3 garlic cloves minced

• 2 teaspoons dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 pound pot-sized spaghetti noodles

• 4 cups low-sodium beef stock

• 16 ounces good quality pasta sauce

• Optional: Parmesan cheese for topping

DIRECTIONS

1. Set a large pot or Dutch oven over medium-high heat on the stove. Add the beef, and cook until no longer pink, breaking it apart as it cooks. Drain the fat (if any).

2. Add the onion, garlic, and seasonings. Stir until fragrant.

3. Add the remaining ingredients (dry spaghetti noodles, beef stock, and sauce) and bring to a boil. Reduce the heat to low, and simmer for 16-18 minutes or until noodles are al dente and the sauce has thickened.

Serve warm, topped with Parmesan cheese, if desired.

Store in the fridge for up to two days or in the freezer for up to three months.

Recipe and image courtesy of FoodDolls.com.