beef tab 2009

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Thursday, May 7, 2009

Mount AyrRecord News

Beef Edition

2 • Mount Ayr Record-News Beef Edition Thursday, May 7, 2009

Bedford farmer Paul Ackley checks cattle watering tanks that are part of a new rotational grazing system NRCS designed for his farm. Ackley says he likes rotational grazing because the system allows him to raise the same number of cattle with one-third less land.

Thursday, May 7, 2009 Mount Ayr Record-News Beef Edition • 3

BY DICK TREMAINPublic Affairs SpecialistUSDA-Natural Resources Conservation Service

Rotational grazing is paying off for a Tay-lor county farmer. Paul Ackley, of Bedford, says he can raise the same number of cattle on one-third less land thanks to rotational grazing. He installed fences, cattle watering tanks and lines and methodically moves his 100-head of cattle among 15 paddocks so they always have fresh grass.

US Department of Agriculture’s Natural Resources Conservation Service (NRCS) helped design and fund the building of Ack-ley’s watering systems and fencing in 2006.

Ackley said he’s found a number of benefits to rotational grazing. “The big benefit,” he said, “is needing only two acres per cow in-stead of three. This means we can now devote 120-acres of former pastureland to standing

winter hay.“Another benefit we have found,” he said,

“is that flies tend to stay with manure. The manure helps us two ways. When we move cattle, the flies stay behind. This eliminates our need to spray cattle for flies. The manure also reduces our fertilizer bill by $8,000 per year because our pastures do not need chemi-cal fertilizers.”

Ackley’s use of rotational grazing is a 180-degree turn from five years ago. “I used to think it was silly to fence cattle out of a pond,” he said, “but now I can see that’s the way it should be.”

Cattle are like mini-bulldozers to Ackley. “When they go down to a pond to drink, they push soil into the water, pollute it and fill it,” he said. “Soon I’ve got a major expense to dig it out so cattle can drink from it again.”

“Thanks to rotational grazing,” said Ack-ley, “the ‘bulldozers’ are leaving my stream

banks and ponds alone. That saves me a lot of time I can devote to other things.”

Doug Davenport is the NRCS district con-servationist for Taylor county. He says he sees this conservation practice as just one more the Bedford man uses to save soil. “Paul Ackley is a Conservation Security Program (CSP) par-ticipant which clearly demonstrates his strong belief in conservation,” said Davenport.

It didn’t happen all at once. Ackley has been farming for 40 years. Over much of that time, Ackley and the team of conservationists at the Taylor County Soil and Water Conserva-tion District have worked together planning, finding financial assistance and designing and installing many conservation practices on his 1,100 acres. “NRCS, Iowa Department of Natural Resources (DNR) and Iowa Depart-ment of Agriculture and Land Stewardship (IDALS) have all worked with him on many soil saving practices,” said Davenport. “On his farm you can find filter strips, no-till, ter-races, grassed waterways, wetland construc-tion and riparian buffers. It was a logical next step to suggest Paul apply for Environmental Quality Incentives Program (EQIP) financial assistance to help set up a prescribed grazing system for his cattle.”

Davenport’s team designed a paddock system for Ackley that allows him to use rota-tional grazing and keeps his cattle away from pond and stream banks. Water for the cattle is gravity fed from an erosion control structure and can be piped in from a high pressure water source on Ackley’s farm.

Ackley says this is the way to go. “I am very happy,” he said. “The cows are no longer ruining my ponds and stream banks. Cattle are getting better quality water because they are not loafing in the ponds and streams fouling the water they drink. Rotational grazing forces them to loaf elsewhere and scatter their manure evenly. Cattle end up getting better water and better grass. I like this system. It is a better way to raise cattle on fewer acres of land.”

See your local NRCS office for information on rotational grazing, EQIP or other conserva-tion programs and practices.

Sidebar:

Ackley’s Rotational Grazing Costs • $1,860 - Fencing and posts • $3,700 - Water tanks, lines and backhoe • $1,000 - Dig and install a water line • $5,000- Pond structure for water and

sediment control

Ackley’s Savings • EQIP financial assistance saved Ackley

50 percent of construction costs • NRCS provided design work • $8,000 in pasture fertilizer savings per

year • Eliminated cattle fly control costs • Freed 120 acres of former pastureland for

hay production • Eliminated stream bank and pond recon-

struction costs

Rotational grazing pays for Bedford man

Doug Davenport, NRCS district conservationist for Taylor county

Paul Ackley


It’s Beef Month - Celebrate the crave If you’ve ever craved beef, here are some reasons why. This May, celebrate Beef Month by enjoying the beef meal you crave most – and remember, there’s a lot more go-ing on inside that juicy steak or burger than meets the eye. “When you take a bite of beef, there’s something like a scientific sym-phony going on inside your mouth. You’re immediately aware of taste – as receptors signal the brain that the food is salty, sweet, sour or bitter,” says Nancy Degner, Executive Director of the Iowa Beef Industry Council. “Next there’s a sense of flavor, as

The Iowa Beef Industry Council is pleased to announce that May is Beef Month in Iowa. Governor Chet Cul-ver has signed the May Beef Month proclamation in recognition of the im-portance of Iowa’s beef industry to the state’s economy. The Iowa Beef In-dustry Council is pleased to present the following proclamation. Whereas Iowa is a major beef pro-ducing state with nearly four million head of cattle on January 1, 2009; and Whereas the beef industry contrib-utes greatly to our economy by gener-ating $5.1 billion annually and creating jobs for nearly 40,000 Iowans; and Whereas today's beef is a naturally nutrient-rich food providing protein, iron, zinc and B-vitamins; and Whereas beef producers are the orig-

taste merges with other sensations, such as texture, juiciness, aroma and color, which influence our perception of the food. With all that sensory ac-tion in play, it’s no wonder beef lovers often feel they crave beef and react to eating it with intense satisfaction.” Beef is also rich in three naturally occurring compounds that trigger a person’s sensory receptors for the fifth taste, known as umami (oo-MOM-ee). The term is derived from the Japanese word for “delicious,” and in fact, um-ami is described as meaty, savory or delicious. Tickling the umami receptors may

instantly bring to mind a great steak, but aged cheeses, tomatoes, mush-rooms and spinach are among many foods that send an umami message to the brain. One amazing trait of umami is that a 50-50 mixture of two of its compounds can produce up to eight times the flavor as either of the com-pounds alone. “That’s why steak and mushrooms or beef paired with wine or tomato sauce create the enticing, complex flavors that many diners find irresistible,” adds Degner. To celebrate Beef Month, the Iowa Beef Industry Council recommends you enjoy your favorite cut, while knowing just a little more about the science be-hind the succulence. And pair that dish with just a few of these natural sources

of umami compounds: • fermented foods, such as wine and

soy sauce • aged cheeses, Cheddar, Parmesan

and Blue cheeses • ketchup, tomato paste, canned to-

matoes • peas, corn, potatoes, carrots, red

bell peppers Don’t forget the other good news: a three-ounce serving of lean beef is low in calories and delivers nine essential nutrients, such as protein and zinc, which the body needs throughout life. For more information and great beef meal ideas, contact the Iowa Beef In-dustry Council or visit www.iabeef.org.

inal environmentalists working to con-serve the soil and making optimum use of natural resources; and Whereas Iowa is a leader in the ex-port of value-added agriculture prod-ucts, shipping high-quality Iowa beef to other countries around the world; and Whereas there is an ever-increasing need for better understanding of the benefits that the beef industry provides to all Iowan’s;

Now therefore, I, Chet Culver, Gov-ernor of the State of Iowa, do hereby proclaim the month of May 2009 as Beef Month in Iowa and urge all citi-zens to appreciate the contributions the beef industry continues to provide to our state.

Beef Month proclamation


Dietary protein recommendations traditionally have been based on pre-venting a deficiency of the nutrient, rather than promoting optimal health. Emerging research continues to show

Lean protein can help people live wellhigh-quality protein is important in weight management, muscle develop-ment and maintenance and reducing risk of several diseases including sar-copenia.

Sarcopenia – “sarco” for flesh and “penia” for loss - is a condition asso-ciated with a loss of muscle mass and strength as one ages. “Prevention of this debilitating disease is especially important to ensure that people can continue to live well and independently since loss of muscle can decrease stam-ina, lessen the ability to perform daily tasks and lead to an increased risk of falls and bone fractures,” says Shalene McNeill, Ph.D., Executive Director, Human Nutrition Research for the Na-tional Cattlemen’s Beef Association. While there is no single cause, in-sufficient protein intake may be a key contributor to this condition which can significantly compromise overall qual-ity of life as we age. Given the growing baby boomer population, this condition is becoming an increasingly important public health issue. “According to a Baumgartner RN, et al. study published in the American Journal of Epidemiology, sarcopenia is estimated to affect 30 percent of people older than 60 and may affect more than 50 percent of those older than 80,” adds McNeill. The August 2007 edition of the American Journal of Clinical Nutri-tion reports on a study that examined the ability of a protein-rich food to stimulate muscle protein develop-ment. The study found that consuming four ounces of lean beef can stimulate muscle protein development by 50 per-cent in both young and elderly volun-

teers. These results also suggested that lean beef is an effective and practical source of dietary protein for all healthy adults. Since approximately 20 percent of older adults do not meet the USDA’s recommended dietary allowance of protein, the most practical dietary strat-egy to stimulate muscle growth is to include high-quality protein like beef during each meal. Although muscle is influenced by multiple complex factors, recent Beef Checkoff-funded research demon-strates the important role that lean beef plays in helping stimulate muscle pro-tein development.

Beef Checkoff launches new website

It has a new look, a new feel and it’s coming straight to your home. It’s www.MyBeefCheckoff.com, the new Cattlemen’s Beef Board (CBB) web-site, designed to be the one place to go to find out how national beef check-off dollars are invested and the results of those investments. The new site hit the web with a splash, giving beef and dairy producers across the country new access to information about their checkoff invest-ment. Some highlights of the new site include: • Easy access to CBB members and staff • Expanded state beef council information and access • Monthly e-newsletter sign-up • Producer profiles from across the country • Links to all checkoff-funded consumer and industry sites • Robust newsroom

Visitors to the checkoff-funded www.beefitswhatsfordinner.com website now have the opportunity to review and rate beef recipes, create easy-to-use shopping lists and easily find helpful cooking techniques and tips. The new look and “re-launch” of the website is part of the checkoff’s effort to reach food - and health-involved consumers with new ways to enjoy beef. These new interactive features and updated newsroom help ensure that the website remains the number one consumer resource for beef information online.


A safe and savory burger this summer Research shows most consumers don’t know right temperature for grill-ing Burgers. It finally feels like summer and out-door home chefs are working overtime to grill tasty burgers for their families. But most home chefs are missing the key to a successful burger according to a national consumer study from The Beef Checkoff®, which indicated nearly 90 percent of respondents are unaware that 160° fahrenheit is the cor-

rect internal temperature when cooking ground beef patties and only 15 percent use an instant-read meat thermom-eter to determine the doneness of their burgers. To make the best burger, leave noth-ing to chance. Whether you’re cooking indoors or at the grill, reach for an in-stant-read meat thermometer, the only reliable way to ensure ground beef reaches an internal temperature of 160° fahrenheit.

"In order to serve a world class burger, the right preparation is just as important as the right ingredients," says Nancy Degner, Executive Direc-tor of the Iowa Beef Industry Council. "Remember, the internal temperature for a safe and savory burger is 160° fahrenheit. So every time you fire up the grill to make burgers, remember that your instant-read thermometer is just as important as your favorite tongs or spatula." As backyard cooks head outdoors and fire up their grills, it’s important to keep ground beef safety top of mind: • Always cook ground beef to 160° fahrenheit. This ensures ground beef isn’t under - or over-cooked and any harmful bacteria is destroyed.

• Stop eyeballing the doneness of your burgers. Rather than relying on colors or juices, get an instant-read meat thermometer, which gives an accurate temperature reading much quicker than an oven-proof meat ther-mometer. • Use your instant-read meat ther-mometer properly. Always insert the meat thermometer sideways into the thickest portion of the patty to ensure it has reached 160° fahrenheit. And to make sure you get an accurate reading, hand wash your thermometer instead of using the dishwasher. For more information including how to use an instant-read meat thermome-ter, recipes and video clips, visit www.BeefItsWhatsForDinner.com.

Food for Thought • Beef is a nutrient powerhouse, providing less than 10 percent of calories to a 2,000-calorie diet per three-ounce serving and is an excellent or good source of nine essential nutrients. • The U.S. Dietary Guidelines encourage Americans to first choose nutri-ent-rich foods and beverages from each basic food group. These foods deliver the most nutrients in the fewest calories. • Emerging research suggests that high-quality protein, such as lean beef, plays an increasingly important role in muscle maintenance, weight manage-ment and disease prevention. • Consider that a three-ounce serving of lean beef (179 calories) contains about the same amount of protein as one and a half cups of legumes (an aver-age of 360 calories) but in half the calories.

What is High-Quality Protein?

High-quality proteins provide the right amounts of essential amino acids or “building blocks” the body needs to grow, build and maintain muscle and function properly. But when it comes to choosing protein, it’s important to realize that proteins are not created equal. Animal proteins, like lean beef and pork, skinless poultry, lowfat dairy products and eggs, are complete high-quality proteins that contain all the essential amino acids the body needs to build and maintain muscle mass.


What’s the secret to great grilled beef? • Never grill while the coals are still flaming. Wait until the flames subside and the coals are covered with gray dust. • Use medium coals or the equivalent on a gas or electric grill. • Too high heat can cause charring on the outside of the steak or burger before the inside is cooked properly. Why don’t the steaks I cook at home look and taste the same as those from a restaurant? • One reason is the equipment. The intense heat of a restaurant grill or broiler that sears steaks and gives the surface that flavorful “crusty” finish cannot be duplicated at home. • Also, the grade of beef used in restaurants may be different than what can be purchased in supermarkets. It may be Prime, or a certain grade specification requested by the restaurant. Explain the beef grades. • There are three grades that can usually be purchased at retail – Prime, Choice, Select. The grades are determined by the amount of marbling and the age of the animal which in turn impact tenderness, juiciness and flavor. • Prime has the most marbling. It is available in limited quantities and usually sold to fine-dining restaurants and specialty meat markets. • Choice falls between Prime and Select. • Select has the least amount of marbling, making it leaner but often not as tender, juicy and flavorful as the other two grades. Is charring bad for you? • Charring meat, poultry or fish is not recommended. Trim visible fat from meat and poultry before grilling to help prevent flare-ups. If food is grilled over too high heat, the exterior can become overcooked or charred before the interior reaches the desired doneness. What are some favorite beef choices for grilling? • Ground beef, of course, for burgers. • Steaks – T-Bone or Porterhouse, Rib eye, Top Loin (often called Strip Steak), Tenderloin (often called Filet), Top Sirloin, Shoulder Top Blade (also called Flat Iron) and Beef Shoulder Center Steak (also called Ranch Steak). Plus less tender cuts – Flank, Skirt, Chuck Shoulder and Top Round Steaks – which benefit from marinating six hours or up to 24 in a tenderizing marinade prior to grilling. Speaking of T-Bone and Porterhouse, what’s the difference? • The difference is in the tenderloin. The Porterhouse tenderloin diameter is not less than one and a quarter inches across the center. The T-Bone is not less than half inch.

Summer Grilling Tips GROUND BEEF BAFFLERSWhat's the difference between "hamburger" and "ground beef"? The difference between hamburger and ground beef is that hamburger may have beef fat added to it while no fat may be added to ground beef to create a different fat to lean ratio. In other words, if any fat is asso-ciated with a certain cut or piece of trim, it can be ground and called “ground beef.” If however, just a piece of fat is added to the blend that you are grinding, then that would be called hamburger. Both hamburger and ground beef can have seasonings, but no water, phosphates or other additives may be added. Hamburger and ground beef must be labeled in accordance with Federal Standards and Labeling Policy and marked with a U.S. Department of Agriculture (USDA)-inspected label. Federal label-ing laws on fat versus lean content apply to both products.

How can I ensure food safety when cooking ground beef? Cook ground beef to an internal temperature of 160° fahrenheit (me-dium doneness) until center is no longer pink and the juices show no pink color.

How long can I store ground beef in the refrigerator or freezer? Why is storage time shorter than steaks and roasts? Refrigerate ground beef immediately upon arriving home, in the cold-est part of the refrigerator for up to two days. Repackage ground beef wrapped in transparent film in airtight, heavy-duty foil or plastic freezer bags for up to four months, for best eating quality. Ground beef is more perishable than steaks or roasts. During grinding, any bacteria on the surface of the beef are mixed throughout, resulting in a shorter shelf-life.

Why does uncooked ground beef often have a two-tone color – bright red outside and a darker color inside? Fresh ground beef is naturally a bright cherry-red color. The interior of packaged ground beef may turn a darker purplish-red or brown color if not exposed to oxygen. Once opened and exposed to air, ground beef will turn bright red again. A surface purplish-red color is also typical of vacuum-packaged ground beef.

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Stretch your food dollar at the meat case

4 K Family Ltd. PartnershipAbstract & Title Co.

Warren AngusBailey FarmsTerry BarnesBickel FarmsBrian Bickel

Randy BishopGary Bjustrom

Brammer FarmsRobert Buck

Martin CameronClearview Partnership Farm

Community Grocers, Inc.Jerry or Judy Cooper

Dan Coulson - Coulson CharolaisJim Coulson

Cunning Company, Inc.Diagonal Building Products

Roger Dolecheck

Andy DuganElliott Farms

England Brothers FarmLarry EnglandMike England

Lee FarisRodney Faris

Gerold’s Plumbing & HeatingGlendenning Motors, Co.

Great Western BankH & M Akers, Ltd.George Haidsiak

Hays Land & CattleHilltop Veterinary Clinic

Holmes Cattle Co.Hoover Angus Farm

James HullingerHyVee Food Store - Mount Ayr

Alan and Lois IbbotsonDavid Inloes

Iowa Angus AssociationKelly James

Officers are: District Representative

Jim WernerPresident - Trent Johnston

Vice-President - Brian Wimer

Ringgold County Cattlemen’s Association

We appreciate the support we have receivedfrom everyone in the area.

Thank You

James L. Pedersen, P.C.Dane Johnson, D.O.

Ed Johnston - Johnston CharolaisTrent Johnston-Johnston Charolais

Gary KlejchKenneth Larsen

Will and Bonnie LarsonReggie and Marty Lesan

Lininger FarmsBill Lynch

McDonnell ApplianceMount Ayr Record-News

Mount Ayr Veterinary ClinicEugene Nelson

John OverholtzerPlum Creek Dude Farm

Bill QuickDoyle and Connie Richards

Wayde RossRussell Angus Farm

Schlapia, Inc.Shaha Farms

If you’re trying to stretch your food dollar today, you should look first for nutrient-rich foods that help your fam-ily get more essential nutrients for fewer calories. Lean beef is one of the most nutrient-rich sources of protein in the diet, and also contributes signifi-cant amounts of iron, zinc and B-Vita-mins. It’s also a family favorite when it comes to taste.

There are beef choices for all bud-gets. Planning menus, creating shop-ping lists and knowing what cuts to look for will help shoppers stretch their food dollar. Here are some tips to stretch your

beef dollar: • The most economical cuts of beef come from the chuck and round sub-primals of the beef carcass and have the word chuck or round on the meat label. These “less tender” cuts are best cooked by moist heat cookery methods like braising, stewing and slow cooker. Chuck and round steaks benefit from marinating and cooking to medium doneness or less. • Look for store specials and freeze extra meat – chuck steaks and roasts are often cheapest in the summer when there is more demand for grilling steaks than simmering steaks. Roasts and steaks can be frozen for six to 12

months; ground beef can be frozen for four months. • Cook once and dine twice by dou-bling the recipe or making a protein-packed salad with an extra grilled steak. Or make next-day BBQ sandwiches from a chuck shoulder pot roast. • Ground beef is not only versatile, but easily stretched in chili, pizza and pasta dishes. Look for extra-lean or 95% lean ground beef for reduced fat. Or for ground beef crumbles, buy regu-lar ground beef, crumble and cook, and rinse with hot water to reduce fat. Cook extra ground beef crumbles and freeze for a quick meal. • Compare cost per serving since beef is priced per pound, not per serv-

ing. If you pay $2.79 for one pound of ground beef, you are actually pay-ing 69 cents per serving, because one pound yields four four-ounce portions. • Buy in bulk to realize savings. In-stead of buying pre-cut beef for kabobs, stew or stir-fry, save money by buy-ing steaks or roasts and cutting cubes or strips yourself. Larger family-pack packages are often more economical, but be sure you can use the larger quan-tity or wrap it carefully and freeze it. • Ask your butcher about buying a whole sub-primal. Rib eyes and top loin sub-primals purchased whole can be a bargain. You can slice into steaks at home or some stores will cut and wrap for you.

BEEF EXPORT STATISTICSA brief look at U.S. beef abroad, according to the U.S. Meat Export Federa-tion:• The U.S. beef industry has reached $3.5 billion in worldwide exports for only the third time in history. With strong performance in 2009, the industry could break its record of $3.86 billion, set in 2003, prior to foreign market closures due to the BSE case discovered in the United States. • For the 2008 calendar year, U.S. beef export volumes rose 28 percent (nearly 2.2 billion pounds) while values jumped 38 percent to $3.6 billion. • Mexico is the largest foreign market for U.S. beef, followed by Canada. Ex-ports to Japan have been significant, up 59 percent in volume for the year. • 11.6 percent of U.S. beef production (including variety meats) was exported in 2008, compared to eight percent in 2007 and 13 percent in 2003. • 2008 beef and variety meat exports equated to 94 percent of 2003 export value and 77 percent of 2003 export volume. • Current export premium is estimated to be $135 per-head and could exceed $200 per-head when the United States regains full access to Japan, South Ko-rea and other key markets.

Southwest Iowa Rural Electric Co.Jerry Stephens

Steve’s Tractor RepairTaygold Cooperative

Taylor FarmsTodd England Trucking

Tyler Insurance Service, Inc.U.S. Bank

Vetter Equipment Co.Dale WalkupWarin Farms

Weeda WeldingWeehler Farms

Jim WernerWillis Show Cattle

Wm. H. French AgencyMichael Wimer


Beef Queen hands off the reign2008 Ringgold county beef queen, Tiffany Wimer (right) hands off the reign to Holly England (left) for 2009. England is the daughter of Todd and Julie England of Mount Ayr. Wimer had a busy year, among others attending parades in Ringgold county, served meal at Ringgold County Cattlemen’s quarter at the Iowa state fair and at the Ringgold county fair, held a coloring contest for the kindergarten students at Mount Ayr elementary school with the winner received a beef certificate and also handed out beef snack and sausages to the elementary students.

The cattlewomen and cattlemen were given a boost last year with our beef queen Tiffany Wimer. She is the daughter of Mike and Shelly Wimer of Mount Ayr. Between F.F.A., 4-H and beef queen it was a busy year for her. She is also in band and several sports. Wonder how they keep their schedules straight? Me too! I know she would jump out of her band uniform and on to a four wheeler in parades. Always wondered how she got changed so quickly. Talk about dedication. She was in several parades and had lots of projects to benefit the beef in-dustry. We got lucky! Now we feel we were blessed again with our new queen for this year. Holly England is the daughter of Julie and Todd England. Holly is also a busy junior in Mount Ayr. She is active in school also and is busy a lot of week ends showing cattle. We hope she will enjoy her year and know she will be a big asset to us. It makes you have a lot of hope for our future in beef with young ladies like them taking the time they do. We really want to thank them, and their parents. Had a lot of positive comments about my reference to Roy Rogers Riders Rules last year. This year I will use his number five: Be brave but never take chances. This is the one I use when I am asked to help with bulls or when we move some overly protective cow with her baby. Funny how a few years under your belt make you think a little more before you take that chance. Takes too long to get healed back up. So hope all of our Rinngold County Cattlewomen and Cattlemen are staying safe in this calving season. So watch for our booth at the Ringgold county fair and sign up for a beef certificate. Thanks also to the women who still belong to our group. We keep about the same numbers. If you have any suggestions where we could change something contact me or Sherry Haidsiak. Number eight of Roy’s rules: Eat all your food and never waste any. I’ll bet Roy meant a big steak!! Many Happy Trails from the cattlewomen...

Marla Bickel Contact person for Ringgold County Cattlewomen


Choices of beefWhat’s the difference between

grass-finished and grain-fed beef? Grass-finished beef comes from animals that have been pasture-fed throughout their lives. The majority of grass-finished beef marketed in the U.S. is imported from Australia and New Zealand where grass is in greater abundance than feed corn and can be grown year-round. Grain-fed beef cattle spend most of their lives in range or pasture condi-tions feeding on forage (grass). At 12 to 18 months of age, grain-fed cattle are moved to feed yards where they receive a carefully balanced diet. Corn is the chief ingredient in cattle feed for grain-fed beef cattle. Feed corn (not suitable for human consumption) is grown in abundance in the U.S. and provides a feed source for cattle year-round. Grain-feeding beef assures a year-round supply of high quality beef and helps keep consumer prices down. In addition, corn feeding creates tender beef with the rich flavor most consum-ers prefer.Is there a flavor difference between grain-fed and grass-finished beef?

Many people may not be familiar with the taste of grass-finished beef since it is only a small percentage of beef production. Grass-finished beef has a distinctively different taste, sometimes described as a taste like game meat. Research conducted at

Why is the center of the meatloaf still pink even when my meat thermometer registers 160° fahrenheit? The color of burgers and meatloaves may remain pink even when a 160° fahrenheit internal temperature has been reached. This is due to the natural nitrate content of certain ingredients, such as onions, cel-ery and bell peppers or through the use of red or brown sauces mixed into the ground beef. Always check the internal temperature with a thermometer if these ingredients have been used.

How can I make sure my burgers are juicy and flavorful? Use a gentle touch when shaping patties. Turn with a spatula, with-out flattening or pressing the surface. Cook to reach 160° fahrenheit in doneness but don’t overcook and char the outside.

Are there other ways to reduce fat in ground beef? For burgers, meatloaves or meatballs, simply blot the cooked prod-ucts with plain, white, non-recycled paper towels for fat reduction. Draining and rinsing can be used for ground beef crumbles. Sim-ply drain cooked ground beef on three layers of paper towels, blotting the top with additional paper towels. Transfer crumbles to a strainer or colander and rinse by pouring four cups of hot (not boiling) water over them. Drain five minutes and proceed as recipe directs.

How do you make a great tasting burger with lean ground beef? Health-conscious consumers choosing 90% or 95%-lean ground beef may find hamburgers made for the grill to be dry. Options for making burgers juicier include adding an egg white and a quarter cup of fresh bread crumbs per pound of lean ground beef or adding two tablespoons of quick-cooking oats (crushed to a fine consistency with a rolling pin) and half teaspoon of steak seasoning. Top with lowfat American or Cheddar cheese slices and plenty of lettuce and tomato.

the University of Nebraska, Lincoln in 2003 concluded that grass-finished cattle produce beef that is less tender than beef from grain-fed cattle. In ad-dition, the analysis of existing flavor panel studies also show the overall fla-vor of grain-fed beef as more desirable to consumers than grass-finished.

Is organic beef safer than conven-tionally produced beef?

According to USDA, organically produced food is no safer or more nu-tritious than conventionally produced food. Organic food differs from con-ventionally produced food in the way it is grown, handled and processed according to USDA. Beef, regard-less of type, is one of the most heav-ily regulated and stringently tested of all foods. This conclusion is consistent with that of other organizations such as the American Dietetic Association in its position paper on organic foods and the American Council on Science and Health.

More on ground beef bafflers_________________________________________________Continued from page 7


BBQ BEEF BRISKET

Makes 6 to 8 servings

Ingredients2-1/2 to 3-lb boneless beef brisket 3/4 cup barbecue sauce 1/2 cup dry red wineRub: 2 Tbsp chili powder 1 Tbsp packed brown sugar1-1/2 tsp garlic powder

1. Combine rub ingredients; press onto beef brisket. Place brisket, fat side up, in stockpot.2. Combine barbecue sauce and wine; pour around brisket. Bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until brisket is fork-tender.3. Remove brisket. Skim fat; cook cooking liquid, uncovered, 8 to 10 minutes or until reduced to 1 cup. 4. Carve brisket diagonally across the grain. Serve with sauce.

Community Meat

Ingredients 4 boneless beef chuck eye steaks, cut 3/4” to 1” thick (1-3/4 lb)Marinade:1/4 cup steak sauce 2 Tbsp packed brown sugar 2 Tbsp fresh lime juice1/4 tsp ground red pepper

1. Combine marinade ingredients; reserve 2 Tbsp for basting. Marinate beef steaks in remaining marinade in refrigerator 10 minutes.2. Remove steaks; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 16 to 20 minutes for medium rare to medium doneness, turning occasionally. Brush both sides with reserved marinade during last 2 minutes. Season with salt.

SAVORY BEEF CHUCK STEAKS

Makes 4 servings

SPICY LEMON PESTO FLAT IRON STEAKS

Makes 4 servings

Ingredients 4 beef shoulder top blade steaks (Flat Iron) (6 to 8 oz each) 3 large cloves garlic, mincedPesto:1/3 cup basil pesto sauce 1 Tbsp lemon juice 2 tsp grated lemon peel1/2 tsp crushed red pepper

1. Combine pesto ingredients.2. Press garlic onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. Season with salt. Serve with pesto.


Hamburger, steak, roasts, corned beef, brisket…there are many choices when it comes to choosing your favorite beef items.

For May Beef Month, the Mount Ayr Record-News will let you choose your beef favorite with a beef gift certificate which can be used at area grocery stores or restaurants.

Just sign up by answering the trivia questions and filling out

Do You Know Your Beef?

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Mount AyrRecord News

the registration form. (The answers are in the text of the Beef Edition.) Mail it back to the Mount Ayr Record-News or drop it off at the Record-News by the deadline –– Friday, May 15.

The Mount Ayr Record-News will have a drawing for $25 in beef gift certificates from the entries and announce the winners in the May 21 issue.

Mount Ayr Record-News Beef Trivia & Beef Certificate Drawing1) What rank is state of Iowa for Cattle and Calves on Feed in 2009?

2) What is the big benefit of rotational grazing according to Ackley?

3) What is the correct internal temperature when cooking ground beef patties?

4) What does the term sarcopenia mean?

5) Who was the 2008 Ringgold county beef queen?

6) The majority of grass-finished beef marketed in the U.S. is imported from what countries?

Name Address

City State Zip PhoneMail or drop this entry by the Mount Ayr Record-News, 122 W. Madison, P.O. Box 346, Mount Ayr, IA 50854 by Friday, May 15 to be eligible for the drawing.

Iowa’s Beef Cattle Industry Facts and FiguresTotal Cattle Inventory in Iowa (as of January 1, 2009) ______________ 3,950,000State Rank All Cattle & Calves (January 1, 2009) ___________________ SeventhUSDA Cattle on Feed in Iowa (January 1, 2009) ___________________1,300,000State Rank (Cattle and Calves on Feed – 2009) ______________________FourthYearly Marketing’s (2008) ____________________________________ 1,860,000Percentage of US Grain fed Beef produced in Iowa (2007) _____________ 6.95%Number of Feedlots (2007) ______________________________________ 7,845Number of Cattle Operations (2008) ______________________________ 30,000Number of Farms with Beef Cows (2008) __________________________ 21,000Number of Beef Cows (as of January 1, 2009) _____________________ 925,000State Rank (Number of Beef Cows 2008) ________________________EleventnthNumber of Farms with Dairy Cows (2008) ___________________________ 2,400Number of Dairy Cows (as of January 1, 2008) _____________________ 215,000Cash Receipts from Cattle & Calves (2006) ___________________ $2.676 BillionIowa Jobs Directly Related to the Cattle Industry ____________________ 12,866Iowa Jobs Indirectly Related to the Cattle Industry ___________________ 26,500Corn Used in Beef Production (2006) _______________________148 mil bushels

Iowa’s Cattle Industry Contributes $5.1 Billion in Business Activity to Iowa’s Economy

Sources: Economic Importance of Iowa’s Cattle Industry, prepared for the Iowa Beef Industry Council by Department of Economics, Iowa State University, Iowa Agricultural Statistics, U.S. Department of Agriculture.

The strength protein provides

Emerging research is indicating that increasing daily high-quality protein intake can not only optimize muscle strength and metabolism but can ultimately improve over-all health. A 2006 research review published in the American Journal of Clinical Nutrition indicated that increasing daily high-quality pro-tein intake may optimize muscle strength and metabolism and ulti-mately improve overall health. A growing body of evidence suggests muscle metabolism may also play a role in the prevention of many chronic diseases, such as type-2 diabetes and osteoporosis. Eating at least four ounces of a high-qual-ity protein at each meal may help maintain muscle mass and provide energy to lead an active lifestyle.

BEEF BITES

beef tab 2009

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