Tag Archives: nutrition

Intentional Beef Producer

Robert Wells, Livestock Consultant with the Noble Research Institute offers his idea of 8 characteristics successful, intentional producers share.

For the full article go to: Do You Possess the 8 Characteristics of an Intentional Beef Producer? as published in the January 2020 issue of Noble News and Views.

To keep me focused, i like to reduce the lengthy description of characteristics to 8 bullet points.

  1. Understand the importance of recordkeeping. The key is to keep records that are meaningful and that you will use to make management decisions. Identify key production and economic metrics you can use to monitor your operation.
  2. Know animal nutrition management can make or break an operation. The feeding program can account for 40% to 60% of the total annual cost of maintaining a cow in most operations. Match the cow’s time of highest nutrient requirements – early lactation or around 2 months of calf age – to the time of year when the pastures supply the highest-quality and quantity forage of the year.
  3. Know when and how to market calves. Determine the type of animal you will sell and when you will sell it. No matter how large your outfit is, it can still benefit from selling in a market that has more cattle similar to yours.
  4. Have a defined outcome for the ranch breeding program. Make sure the calving season is as tight as possible, ideally 60 days or less. If you are a commercial producer, consider the value of heterosis and the advantages built into a well-defined and thought-out crossbreeding program. Identify which individuals which will help reach your goals.
  5. Have a comprehensive herd health program. Work with your veterinarian to develop a comprehensive vaccination and herd health program. If you do not have documentation, you cannot prove how your cattle were immunized.
  6. Optimize stocking rate and pasture management. Forages in various paddocks need appropriate rest periods. A cost effective grazing principle is to use standing dormant forages instead of hay during the dormant season.
  7. Develop a ranch management calendar. The management calendar should include the following dates: bull turn-in and pickup (hence subsequent calving dates), weaning and marketing dates, when to work calves for vaccinations, when to conduct breeding soundness evaluations (for bulls, cows, and heifers). Evaluate and plan the grazing program, knowing that changes will be necessary as the year progresses.
  8. Remain flexible. Above all else, an intentional producer will learn to be flexible, since so many variables are out of one’s control. Having a plan, working the plan, but pivoting as needed.

Don’t Let ’em Out!!!

It’s SO tempting to start grazing those tender grass plants since we are exhausted from feeding hay and, by golly, those cows would really be your friends if you’d let them have at it, but long term, they’ll come up short of forage as the season progresses due to sward quality reduction.  Instant gratification doesn’t work in grazing.

Spring Flush

Woody Lane, author of this article in Progressive Forage, is a certified forage and grassland professional with AFGC and teaches forage/grazing and nutrition courses in Oregon, with an affiliate appointment with the crop and soil science department at Oregon State.  His book, From the the Feed Trough:  Essays and Insights on Livestock Nutrition in a Complex World, is available through www.woodylane.com.

Sirloin Roast Week of Menus

On Sunday afternoon, i threw a thawed 4 ish lb sirloin roast into a small electric roaster.  I must admit, i use this little roast unrelentingly, yet only paid $5 for the thing!  It was at a church fundraising bazaar and that is the price marked on it.  I did not like the noisy little fan on the air roaster, so it was simply removed and the holecovered with tape.  Done and done.

Roast

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Once finished cooking, the result is a lovely tender sirloin roast, a bit over 2 cups of rich beef broth, and a small amount of nutrient rich clean fat – all of which will be used for cooking.

Day 1:  Sliced roast with smashed sweet potato and fresh salad.  Not much more to say, very delicious, simple, and filling.  Pictured here is one small smashed sweet potato and about 3.5 ounces of beef roast and a ubiquitous power salad.

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Day 2 – Beef & Vegetable Soup – was planning something else, but my husband came up croupy and sick with a cold, so switched gears to make a cold buster soup.  Mix the broth created when the roast was cooking with the cooking water from the sweet potato preparation for a nutritionally powerful base for adding sliced carrots, diced scrubbed potatoes with skins, finely chopped onion, minced garlic, sliced celery, then salt and pepper to taste.  The broth is strong, but i added 2-3 oz of roast chopped into small pieces to this dish.  All in all this yielded about 5 cups of deliciousness.  Bring to slight boil, then simmer 20 minutes, but longer doesn’t hurt, just mind keeping on the lid so the moisture doesn’t get away.  Feel free to add water for a thinner soup.

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One complaint i have about buying the organic celery stalks is they trim the leafy tops.  Why is that!?!  Surely they are putting them to good use.  Nevertheless, i slice off the very tip small ends, the chop of the fat end just so the stalks will separate.  Wash the lot, then bundle it back and slice off several inches of the small ends, then open up the bundle to reveal the leafy and lighter green pieces – slice them up  – all goes into the soup.  The remaining short stalks should serve well as snacks or stuffing with peanut butter for dessert.  The little bit cut off can be easily composted or as in my case i feed to my pasture chooks.

Day 3:  Crumbled roast in Scrambled eggs  (Egg Frittata)

This is my go to when i’m short on time for anything – don’t even need meat.  Saute a finely chopped small onion in the saved fat drippings from cooking the roast.  After a couple minutes, cut or chop fresh spinach into the skillet, stir those around until softened, then add as much crumbled roast as you want, then add eggs.  This is one of the recipes where you can add as much or as little as you need to make the meal.  Plus, dress it up even more with sliced fresh mushrooms, sliced black olives, shredded cheese.  Or exchange the spinach with any leftover greens you have in the frig.

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Day 4:  Cubed roast beef with smashed potatoes and white sauce, steamed broccoli

Since i used all the broth for the sick day soup, white gravy made with milk will be a great substitute.  Onions are for healing, so finely chopped and sauteed in the beef fat before adding flour and milk creates more robust and healthful gravy.

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Chipped roast, smashed potatoes, white sauce with onions dressed on side with steamed broccoli. Still working on that roast prepared Sunday afternoon.

Day 5 – Roast Beef Salad – an old fashioned favourite

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Plate 5-since I had time whilst the potatoes cooked (meal 4), went ahead and finished off the little bit of roast left. Grind the meat, hard cooked eggs, chopped pickles if you like. Stir in mayo, mustard. Serve with crackers or veggies. Alternatively, make sandwiches.

To squeeze out another power soup, use the cooking water from potatoes and steamed broccoli – chop onions, carrots, and the stems of the broccoli – add to the water and bring to a boil.  Season with salt, pepper, and even parsley, sage, rosemary, and thyme to boost flavour if you like.  Although i seldom use rosemary or thyme simply because i don’t like them!

 

So, there’s a small example of roast flexibility, whatever it’s worth!

Cheers

tauna