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Mount Ayr Record-News

Beef Edition

Featuring a visit withMike and Nancy Ford

Thursday, May 19, 2011

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2 Mount Ayr Record-News Beef Edition Thursday, May 19, 2011

BY ALAN SMITH

Having good land to farm, improving hiscattle herd with stock from a number of qual-ity area livestock producers, having goodneighbors to help each other out and trying toimprove the land so that it is even better forgenerations to come -- these are all part of thefarming philosophy of Mike Ford of Tingley.

Mike and Nancy Ford began farming in1976 and he still partners with his mother,Margaret Ford, who is 90 years old, on thefarm located south of Tingley. She got out ofthe livestock portion of the business this lastyear when a group of heifers she and her sonowned together were sold, but they still sharethe crop operation.

Ford noted that as far as cattle productionin Ringgold county goes, hes not one of thebig producers. There are a lot of herds thatare father and son operations that are expand-ing rapidly that have much more.

Of course, Ford notes, how one deter-mines how big a farmer is can depend on thedenition.

I heard one onetime that said that a bigfarmer is one who has twice as large an op-eration as you and a small farmer is one whohas half as big an operation as you, he said.It can all be kind of relative as to where yousee yourself.

I have focused much of my energy onrow crop work, but I do enjoy the cattle aswell.

He has a commercial cow-calf operation.He purchases purebred Angus heifers whenhe needs replacements instead of choosingheifers from his own cattle crop. Currentlyhe has 81 cows.

He purchases Charolais and Angus bullsfrom area producers for his herd. We havesome excellent livestock producers in thearea from which to purchase heifers and bulls

for our operation, he noted.The group of 13 heifers he purchased thisyear that recently calved are from the GeorgeBailey operation near Creston. Thats where

he got one set of twins that the Fords helped

bottle feed to get them grown. He had an or-phan calf that also got the bottle treatment toget it started. Thats the grey calf that is run-ning with the herd of young heifers which hekeeps on new pasture land he is renting thisyear.

The new calf crop is born in the spring,he weans the calves in the fall around Hal-loween time and backgrounds the calves sothey are ready to sell to feeders shortly afterthe rst of the year.

This year has been a good year for calvingin his herds.

Except for 10 days in April, this hasbeen a good livestock spring, he said. Hehas three herds of cows that are bred so theycalve close together.

The calves have been born beginning inMarch and he is down to having two morecows to deliver this year.

This year he has had two sets of twins andonly lost one calf so he hopes to have 100percent calf crop or better.

It doesnt always go that well, Fordsaid.

He has worked with Hilltop VeterinaryClinic and Keith Miller and Dan Weddle tohelp with the health needs of his cattle herd.They have really helped me a lot with ad-vice and recommendations over the years,he noted. When I rst got started I workedoff the farm a long time so we would havea steady paycheck, and they would let meknow when they thought I was letting some-thing slip with my cattle herd.

Things like keeping pasture quality up,keeping fences in good shape and other as-pects of the operation were sometimes notwhere the focus was when I was choringin the morning, going off to a job, and thencoming home to nish what I could get donein a day, he said.

Being able to make the farm a personalbusiness that he focuses on has been some-thing he enjoys.

One of the things that Ford does is to takesome corn in a bucket to the cattle everyday.Its something that his father did before him.It probably isnt necessary, but Ford saysthat it creates a relationship where the cattlewill come to him when he needs them to bemoved or handled -- just by the sight of thebucket and what they know may be in it.

He notes that cattle get used to how theyare handled. He points to the cattle owned byJim Werner, where horses are used to check

on the cattle. They respond to the horsesbut wouldnt know what to do with a four-wheeler. On the other hand Doyle Richardsuses four-wheelers to check on the cattle andthey wouldnt know what to do if someonerode in on a horse to check on them.

One of the challenges of raising cattle isthat they nd their way out of fences.

I have good neighbors who have experi-ence with cattle and we can help each other

Forage, cattle play key roles in Ford

Mike Ford feeds bottles to twin calves born this spring while their mother looks on.

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Thursday, May 19, 2011 Mount Ayr Record-News Beef Edition 3

when cattle get out, he said.It always seems that the cattle get out

when you are 100 miles from home and hav-ing neighbors you can call to help take careof the problem is a real blessing.

He noted that he did not replace as manyheifers this year as he has in the past becausehe did not want to crowd his pastures toomuch. Turning out cattle in hay ground aboutstate fair time means that some of the bestquality hay of the year is being eaten and hewould rather be baling it and selling it.

Selling hay as a cash crop for others tofeed to livestock has become an importantpart of the Ford farming operation.

I harvest hay in square bales as well asthe large round bales, Ford noted. Beingable to get up to four crops from a eld versusone from the corn and soybean ground is aplus. And growing hay for sale has taught mea lot about quality forage for my own cattleoperation.

Coming up with hay that horse peoplewill want to purchase is interesting, Fordsays of one of the markets he grows and har-vests hay for.

As I get older and slow down, I thinkgrowing and harvesting hay will be one ofthe areas I put more emphasis on, Ford said.

As cattle herds expand, I think there willbe a growing demand for good quality hay,he said. Cattlemen in large operations wontbe able to justify all the land they need forforage so will be looking to purchase goodhay.

He noted that as some of his land cameout of the Conservation Reserve Program, hehas seeded it down for pasture or hay produc-tion. I fenced it in, had some ponds built andseeded it down for some good quality pas-ture, he noted. A lot of the things I havebeen doing lately have been in anticipation

of improving the land so that it will be goodland to rent to someone else at some point inthe future.

So far this spring pastures are looking

good and the hay crop is off to a good start.

We could use some more heat here prettyquick, however, he said. The warm days ear-lier this spring really got the grass to grow-ing.

Altogether with the land he owns with hismother and rents from other landowners, heputs in 1,300 acres of corn and beans eachyear. He rents some pasture close to his farmalong with owning pasture and hay ground aswell. He cash rents pasture and hay groundand crop shares on other ground around thearea.

Ford says that he farms some land ownedby absentee landowers from out of state thathe has never met but that he deals with a farmmanager for day-to-day operations.

I always have tried to farm in a way sothat the land is in better shape for the nextperson who will farm it, he noted. After all,we are really just stewards over the land andwe need to be looking to the future knowingthat someone else will be farming this landsomeday and we need to keep improving itso they have something that will be able tosustain them.

He hires his brother Tom to help himwith the harvest every year. When Tom wasfarming close by, they shared equipment, butwhen Tom got out of the farming business, hestill was willing to help at times.

He let some of the land he has rented inthe past go back so some young farmers inthe community would have land to rent.

When I started farming at 26 or 27, peoplegave me an opportunity and I like to see otherpeople get a start now, he notes.

He sees farming as being something thattakes people helping people.

He said he received his rst paycheck asa 14-year-old when he rode his bicycle to thefarm of Roger Morrison each day during hay-

ing season to help pick up hay. He said he

family farming

Mike, Kristen and Nancy Ford are shown on their farm spread south of Tingley.____________________________________

Continued on page 4

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felt like he was rich when he had a $100 payday for the work he did.

He believes that older farmers need to belooking toward the next generation and giv-ing encouragement and the opportunity forothers to get started in the business.

There have been ups and downs over theyears, he noted. He remembers wanting topurchase land in the land boom of the 1970swhen his fathers advice was that the priceswere getting too high and theyd never beable to pay off the land. The high interestprices of that period helped lead to a collapseof land prices.

In 1989 he and his family were photo-graphed standing in a puddle that had beena pond for an article from Wallaces Farmertelling about how the drought was affectingfarmers in southern Iowa.

When looking at the future of agriculture,Ford notes that it is only going to becomemore capital intensive.

We have high livestock and high cropprices right now at the same time, he noted.The trend over the years is that one or theother can be high, but they usually dont bothcome in high at the same time, he said.

With higher prices for livestock and crops,the cost of food goes up at the grocery storeand people complain, he noted. People needto remember that most of the increases dontmake their way back down to the farmer,however.

With that said, he noted that it was a goodtime to be raising corn and beans. On theother side, inputs are rising quickly as wellin terms of land rent, fertilizer and the like.With the growth of the input costs, the bot-tom line isnt as big as the high commodity

prices might indicate.Another part of his operation has been theGarst seed business, which he got into as asidelight but keeps him busy every spring.

Having a good relationship with his seedcustomers has been a blessing as well. Whenhe is not available, the customers often comein and pick up their own product. Ive neverbeen shorted a bag of seed in 12 years as aseed dealer, Ford noted. An added advan-tage is that neighbors and customers helpkeep an eye on things around the Ford farmwhen they are not there.

This has been an interesting spring forgetting crops in, he noted. As a seed dealer,he has a good feel for how the planting sea-son is going, at least for his customers.

Based on my seed deliveries we areabout 80 percent done, he said. There wasa 10-day run from May 1-10, where thisyears planting was able to be done. Therehave been years when weve got a good start

in April and had to plant in late May, but Idont remember a full 10-day stretch like wehave early this month where most everythingwas able to be planted in such of compactstretch.

On the land he farms, Ford has all his cornin and one third of his beans planted.

He and his wife, Nancy, have three chil-dren. They have lived on the home farm formore years than his parents did before him,he notes. Nancy manages the Heritage ParkApartments in Mount Ayr, the Tingley Hous-ing Apartments in Tingley and two sets ofapartments in Osceola, helping the elderlyremain independent in good quality housing.

Son Kyle, 27, graduated from SimpsonCollege with a degree in education and a fo-cus on special education and teaches in the

Much of crops planted in 10-day run____________________________________Continued from page 3 Norwalk school district. Daugher Kristen,

25, lives at home and takes advantage of themany programs from Ringgold County Sup-portive Services in Mount Ayr. Son Kirk, 21,is a junior at Simpson College, majoring ineconomics and criminal justice.

He and his family attend St. EdwardsCatholic Church in Afton, where he has at-tended since he was born. They have beenmembers of the Ringgold County Cattle-mens Association since he began farmingand were active in the Pork Producers whenthey still raised hogs as part of their opera-tion, which they do not do anymore.

Farming has been good to me and I cantsee me doing anything else, he said. I en-

joy visiting other places but this is the place Ialways come back to.

Cows and calves line up against the fence in a rented pasture north of the Mike Ford home place when called up by Ford.

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Social responsibility report by beef farmersCattlemen across the country are

pleased to announce the release of The

Cattlemens Stewardship Review: Con-necting Our Vision and Values, a rst-of-its-kind inside look at cattlemensinuence on the nations communities,the economy, public health and the en-vironment.

The Cattlemens Stewardship Re-view comes at a critical point in timewhen people are more disconnectedfrom agriculture and food production,yet there is an increasing interest inknowing more about who raises food.In fact, nearly three-out-of-four peoplesay that they want to know more abouthow beef is raised and who raises it,

according to research conducted withbeef checkoff funds.

Built on a statement of seven fun-damental principles adopted by U.S.cattle farmer and rancher leaders atthe Annual Cattle Industry Conventionin February 2011, the Review detailscattlemens commitment to preservingthe environment, raising healthy cat-tle, providing quality food, enhancingfood safety, investing in communities,embracing innovation and creating asustainable future for generations tocome.

Being a cattle farmer is a challengethese days, says Elaine Utesch ofTriple U Ranch in Correctionville, IA.We dont cut corners on food safety

nor on the methods used to raise ourcattle. We like the reputation of pro-viding the most reasonably priced, saf-est, most nutritious food in the world.The Cattlemens Stewardship Reviewproactively provides a great summaryfor consumers to learn how the beefthey eat is raised.

The Review is broken into ve keysections, which showcase key accom-plishments of U.S cattle farmers andranchers, including:

U.S. cattlemen provide 20 percentof the worlds beef with only sevenpercent of the worlds cattle, meaningthat they are helping provide valuablenutrients to a growing population bothin the United States and abroad.

Since 1993, cattlemen have in-vested $30 million of their beef check-

off dollars in safety improvements.Collaborative beef-industry effortshave helped reduce the incidence offoodborne illnesses, including E. coliO157:H7, which now affects less thanone person in 100,000 people.

More than 90 percent of feedyardcattle raised in the U.S. today are in-uenced by Beef Quality Assurance(BQA), a checkoff-funded programthat sets guidelines for animal care andhandling.

Between 1977 and 2007 the car-bon footprint of beef shrank 18 per-cent as farmers and ranchers raised13 percent more beef with 13 percentfewer cattle. When compared to 1977,each pound of beef raised in 2007 used

20 percent less feed, 30 percent lessland, 14 percent less water and ninepercent less fossil-fuel energy.

Environmental efforts by cattlefarmers and ranchers help manage andprotect more than 500 million acres ofpermanent grassland and a variety ofwildlife and endangered species.

Nearly one-half of cattle farmersand ranchers volunteer with youth or-ganizations and more than one-thirddonate their time to other civic orga-nizations, compared to a national aver-age of seven percent of all Americans.

The Review is available at www.Ex-ploreBeef.org, along with short videosof stakeholder interviews discussingthe beef industrys accomplishments.

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Bill Couser, cattle feeder from Ne-vada, Iowa, was named the 2011 Iowa

Beef Quality Assurance (BQA) Awardwinner for his commitment to beefquality assurance while operating asustainable cattle operation. Couser,wife Nancy and son Tim operate Cous-er Cattle Company. They were honoredat the Iowa Cattlemens AssociationAnnual Convention in Ottumwa, Iowa,on February 25.

We as Iowa cattlemen have a re-sponsibility to maintain and upholdconsumer perceptions of beef as one ofthe safest and highest quality productsfor their family. As livestock produc-ers we pledge to continue this feelingof security through BQA programs and

Cattle feeder receives Iowa BQA Awardensure that producers are continuouslyeducated on sound science production

practices, said Bill Couser, a fourthgeneration cattle feeder.

Couser Cattle Company is a family-owned feedlot with a 3500 head capac-ity. Couser and his feedlot manager,Adrian Meyer, work as a team whenmanaging the feedlot which has beenupdated to improve performance, toadapt to changing environmental re-quirements and to enhance animal wel-fare for the cattle operation.

Couser embraces BQA concepts byensuring that his employees are BQA-trained. A relationship with Iowa StateUniversity veterinarians helps ensurehis health treatment protocols adhere

The Rusty Duck restaurant in Dex-ter is the home of Iowas Best Burgerin 2011.

What started as a eld of 275 nomi-nated Iowa restaurants was whittleddown to a Top Ten round. A secret pan-el of judges selected the Rusty Duck asthe top location to get a hamburger.

Owner Brad Waldron is also the cookat this 90-seat bar and grille. Eightypercent of his cooking time is spentpreparing beef at the restaurant about

30 miles west of West Des Moines.The secret to his great burgers, Wal-dron said, is beef. Well, its a little moredetailed than that. Its fresh-ground,

hand-pattied beef.Waldron buys choice boxed beef

and cuts his own steaks. The trim fromthe top loin and sirloin goes into thegrinder and becomes the ground beeffor his burgers. Then he hand-pattiesthe grind into two sizes 14 ounces,and eight ounces.

The attention to beef was not lost onthe judges. We cared about burgers,plain and simple. Some nominees hadcreative garnishing, ranging from fried

eggs to hot peppers to onion strings butin the nal determination, it was thequality and taste of the beef which heldour attention, they wrote in their com-

to BQA guidelines and techniques.Regularly scheduled visits by con-

sulting nutritionists ensure safety andquality of feed rations. Employees alsouse low-stress handling techniques tomove cattle.

A recent investment in a monoslopebuilding has allowed cattle more pro-tection from the elements and a cleanerand dryer environment adding to theircomfort while adapting to changingenvironmental requirements. These ef-forts have not only enhanced animalcomfort, but have improved perfor-mance of the cattle.

Couser was nominated by Drs. Ter-ry Engelken and Renee Dewell of theIowa State University College of Vet-

erinary Medicine. Engelken says, Weappreciate Bills willingness to spread

the gospel of BQA by sponsoring pub-lic BQA training sessions at their feed-lot and allowing veterinary studentsaccess to their facilities and animals forteaching purposes. His efforts have re-sulted in more than 100 ISU veterinarystudents becoming BQA-certied.

Beef Quality Assurance is a nationalprogram for beef cattle production thatassures the highest standards of animalcare and treatment. It was developedwith guidance from leading animalhealth and well-being experts and out-lines essential elements for cattle care.More than 90 percent of all U.S. beef israised under the BQA program.

2011 Iowas Best Burger winner is namedments.

The burger is the allAmericanclassic served in almost every restau-rant from the local caf to the nestwhite tablecloth establishment, saidDan Cook, a New Providence cattlefarmer who is chairman of the IowaBeef Industry Council (IBIC).

IBIC and the Iowa Cattlemens As-sociation sponsored the contest.

Other Top Ten restaurants (in alpha-betical order) are: Bancroft Drive Inn,

Bancroft; Coon Bowl III, Coon Rapids;Dublins Food & Spirits, Emmetsburgand The Dugout, Ute.

Also, Farmers Kitchen, Atlantic;

Grinnell Steakhouse, Grinnell; TheIrish Shanti, Gunder; Rubes Steak-house, Montour; and 61 Chop House,Mediapolis.

The Rusty Duck received a plaqueand a media package prize that includ-ed an on-site live radio announcement.

This is the second year IBIC andICA have sponsored the contest. Lastyears winner was the Sac County Cat-tle Company of Sac City.

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Beef Queen hands off the reignKatelyn Warin is the 2011 Ringgold County Beef Queen. She is the daughter of

Joe and Donna Warin of Maloy. She was crowned by last years queen TaylenAbarr. Katelyn is a junior at Mount Ayr Community High School and is activein 4-H and County Council, FFA, Student Council, volleyball, basketball andtrack. Katelyn enjoys showing heifers and takes an active part in cattle and beef

production on their family farm. Some of her duties include event appearances,volunteer opportunities and other beef industry promotional activities.

Expert tips for creating the perfectbeef lovers experience

There are as many ways to preparebeef, as there are reasons to love beef,according to the Iowa Beef IndustryCouncil.

To celebrate May Beef Month, thecouncil is providing some sizzling ad-vice from Chef Dave Zino, with theBeef Culinary Center of the NationalCattlemens Beef Association. It justmight be the inspiration you need tokick off your summer grilling seasonthis month, said Elaine Utesch, cattlefarmer from Correctionville and vice-chair of the Iowa Beef Industry Coun-

cil.The key to that unforgettable beef

meal is to match your steak or roast tothe proper cooking method to ensuretender results, adds Utesch.

The let mignon, T-Bone and sirlointaste best when cooked using dry heat,which is characterized by quick cook-ing at higher temperatures. Thats whythese cuts work so well when grilled,Chef Dave said. Broiling or cookingin a skillet are also ways to cook withdry heat. For less tender cuts, such asthe chuck roast or bottom round roast,moist heat cooking techniques, such asbraising and stewing, are best.

Zino had additional tips for lovinglycreating the beef dishes you love: Hit the right temperature: insert an

instant-read thermometer horizontally

into the side of a steak to check done-ness. Aim for a reading between 145F(medium rare) to 160F (medium),which are the ideal temperatures fortender, juicy steaks.

Bring out the best: pair a marinadeor rub with the appropriate cut to bringout the best in beef. For naturally ten-der steaks such as at iron, ribeye, topsirloin, top loin, tenderloin, porterhouseand T-bone, apply a simple rub madewith fresh herbs, garlic and spices forat least 15 minutes but no more thantwo hours.

For less-tender steaks such as thetop round, ank or skirt, a marinade

incorporating an acidic ingredient suchas vinegar, wine or citrus juice, willtenderize and add avor. For best re-sults, marinate these cuts at least sixhours but no more than 24 hours.

Create chemistry: beef developsits desirable avor and aroma duringthe cooking process, especially whenbrowned. Browning causes beefs pro-teins and carbohydrates to caramelize,resulting in a burst of intense avorthats sure to seduce beef lovers. Use amedium-heat setting and be sure not tocrowd the pan for optimum browningand avor development.

Unleash the power: umami, which

comes from the Japanese word for de-licious, is the fth taste described asmeaty or savory. To amp up the avorintensity of already-delicious beef,

Expert tips for creating theperfect beef lovers experience

marry it with other natural sources ofumami, like mushrooms, tomatoes oraged cheese, for a synergistic avorexplosion.

Practice safe serving: keep raw meatseparate from other foods both in therefrigerator and during preparation.

Wash hands, all utensils and surfacesin hot, soapy water after contact withraw meat. Never place cooked meat onplatters that held raw meat; use clean

serving platters and utensils. Servecooked food promptly and refrigerateimmediately after serving (within twohours after cooking).

For more ideas on creating the ul-timate beef experience, visit Beef-ItsWhatsForDinner.com and click on

the Cooking with Beef tab for a chartthat matches cooking methods withvarious cuts of beef.

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Beef exports delivering solid returns for producersU.S. beef exports set a new value re-

cord in 2010, topping $4 billion for the

rst time in history. It was also the rsttime our beef export value exceededthe pre-BSE level of 2003, marking along climb back from that major set-back.

But how does this export successstory translate to the bottom line ofcattle producers? What kind of returnare they getting from the beef checkoffdollars invested in foreign marketing?

One way to gauge the impact is tocalculate the export value per head of

fed slaughter, which averaged $153last year and climbed as high as $183in December. As the attached chart in-dicates, per-head export value showedvery impressive gains over 2009 especially in the nal months of theyear.

Though the U.S. beef industry ex-ports only about 12 percent of its totalproduction, much of the volume con-

sists of underutilized muscle cuts andvariety meat that command a premium

in the foreign markets. For example,about 90 percent of the short ribs, shortplate and livers from our fed slaughterare exported, delivering a far better re-turn than they could generate domesti-cally.

Variety meat and underutilized cutscan also serve as entry-level productsfor certain destinations that can even-tually be developed into higher-valuemarkets. Did you know the UnitedStates exported more than $260 mil-lion worth of beef to the Middle Eastlast year? That was a 77 percent in-crease over 2009 and nearly 10 timesthe value we exported there just fouryears ago. One of the reasons for thisvalue growth is that weve expandedour Middle East beyond livers and oth-er variety meat, to include nearly $160million in muscle cuts.

Russia offers a similar success story,as 2010 U.S. beef exports to Russiadoubled in volume but quadrupled invalue in a single year. How did this hap-pen? In 2009, more than 60 percent ofour export value to Russia was varietymeat mostly livers. But even thoughvariety meat exports to Russia nearlydoubled in value last year, muscle ex-ports exploded by nearly 600 percent

reaching $106 million for the year.So while Russia is still an outstanding

market for beef variety meat, it nowmakes up only 30 percent of our exportvalue to Russia.

$0

$2 0

$40

$60

$80

$100

$120

$140

$160$180

$200

J A N F E B M A R A P R M A Y J UN J UL A UG S E P O C T NO V DE C

E xport value per head of

U.S . s teers/heifers s laughtered

2 0 0 9 2 0 1 0

About two-thirds of the value ofU.S. beef exports is derived from our

top four mainstay markets Mexico,Canada, Japan and South Korea. Butcompare that with 2003 when thesemarkets accounted for more than 90percent of our export value and youcan see that our overseas presence isnow much broader and more diverse.This is absolutely essential if U.S. beefexports are going to continue to growand contribute to the viability of ournations cattle industry.

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Deppe, who directs Iowas program.According to the IBIC, the BQA pro-

gram is a two-year certication processin which anyone directly responsiblefor beef production and the handling oradministration of pesticides, feed addi-tives, pharmaceuticals or vaccines canbe certied. Deppe says that the BQAsystem works to prevent defects in theend product by focusing on good pro-duction practices at every productionsegment.

Beef Quality Assurance empha-sizes the day-to-day management prac-tices that inuence the production ofsafe, wholesome beef. The programalso instructs beef producers on theproper use of animal health products,

environmental management, recordkeeping and sampling procedures forfeed and feed ingredients. In todaysenvironment, all of these elements areextremely important to consumers,said Deppe.

Deppe also added that the program iscontinually improved and enhanced. Anew component of the BQA program,according to Deppe, is an increasedemphasis on cattle care and handlingand how low-stress management tech-niques have a positive impact on cattlehealth and performance.

Deppe said he is often asked why itis important for producers to becomecertied. In answer to that, he says that

state and national industry organiza-tions believe its important for beefproducers to maintain and build con-

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Continued from page 9

More on beef news sumer condence in purchased beef.He also pointed out that producerswill benet from the required record-keeping. These records can be passedon with the cattle from owner to buyer,

resulting in more informed businessdecisions.To become BQA certied, contact

Matt Deppe at the Iowa Beef Indus-try Council (515-296-2305) or contactyour local veterinarian.

ISU Extension short courseLivestock producers with an interest

in beginning or transitioning grazingpractices can sharpen their skills by at-tending a series of eastern Iowa Green-horn Grazing workshops offered byIowa State University Extension. ThisGreenhorn Grazing short course con-sists of ve different modules taughtover the grazing season.

Greenhorn Grazing is designed for

graziers interested in a more controlledor management-intensive grazing sys-tem, said Denise Schwab, ISU Ex-tension livestock specialist. Produc-ers who want to optimize forage andlivestock production, increase marketaccess and conserve natural resourceswill nd the modules very informa-tive.

The workshops will begin promptlyat 1 p.m. and will last through late af-ternoon. The sessions are scheduledfor June 8, July 6, Aug. 4, Aug. 30 andearly November.

For more information on speciclocations or to register, contact the

Benton County Extension Ofce, at319-473-4739. For more details con-tact Denise Schwab at 319-721-9624or [email protected].

Each spring as Iowans re up theirgrills, they rekindle their love affair

with beef. Now is a great time to cel-ebrate May Beef Month, whether itswith a thick juicy T-bone or the all-American hamburger.

Your celebration honors hard-work-ing cattle farmers and their families.They are that rst step in producingsafe, nutritious beef and they are atwork in all 99 Iowa counties. (Yes,beef is a local food!)

Again, it is at the farm level that theeconomic benets from beef produc-tion start. In Iowa, we have 30,000farm families that raise cattle buttheir work needs to be supplementedby many who make sure that the beef

produced here makes it to your dinnerplate. That includes feed manufacturersand equipment dealers, truck driversand food marketers. Raising cattle alsosupports many other Iowa farmers, too.Cattle eat feed made from millions ofbushels of corn, soybeans and the co-products of these grains.

Iowa has a unique beef industrywith the resources needed to raise highquality cattle. We have abundant feed-stuffs, rolling hills best kept in pastureand the experienced cow-calf farmersand cattle feeders to produce some ofthe highest quality beef in the country.

Iowas cattle farmers are passion-ate about the environment. We depend

on the land and its resources for ourlivelihood so good management of theenvironment and our livestock is man-

datory. Were committed to leavingthe environment in better shape for the

next generation our families.Iowa cattle families have long been

honored for their environmental stew-ardship which not only conserves, butimproves natural resources. Recentlyhonored as the 2011 National Environ-mental Stewardship Award winners,the Bill and Nancy Couser family ofNevada, share their passion for doingthings right. Couser Cattle Companyis a third generation feedlot operationlocated in the fertile lands of Storycounty in central Iowa.

The Cousers strive to minimize im-pact on the environment and maximizeresources. They raise the seed corn that

produces the grain for ethanol and usethe distillers grains from the ethanol tofeed their cattle. They use the manurefrom the cattle to fertilize the next cropof seed corn so that this natural cyclecan continue.

Cousers join two other Iowa cattlefamilies in receiving this nationalaward. The Dave Petty family, opera-tors of the Iowa River Ranch, Eldoraand the Utesch family, Triple U Ranch,Correctionville, received the award inthe recent past.

Iowa cattle producers are proudof their role in feeding consumers inIowa, the U.S. and the world. You canlet your local cattle farmers know they

are appreciated by enjoying a juicyhamburger or thick steak on the grilltonight.

May is Beef Month in Iowa

Andy DuganElliott Farms

Todd EnglandLee Faris

Rodney FarisMike Ford

Garrett FarmsGlendenning Motor Co.

Melvin GrayGreat Western BankH & M Akers, Ltd.George Haidsiak

Hays Land & CattleHilltop Veterinary Clinic

Holmes Cattle Co.Hoover Angus Farm

James HullingerHy-Vee Food Store - Mount AyrAlan and Lois Ibbotson

Ofcers are:District Representative

Jim WernerPresident - Trent Johnston

Vice-President - Brian Wimer

Ringgold County Cattlemens Association

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

Thank You

Iowa Angus AssociationKelly James

Ed Johnston - Johnston CharolaisKlejch Insurance Agency

Gary KlejchWill and Bonnie LarsonReggie and Marty LesanMcDonnell Appliance

Mount Ayr Record-NewsMount Ayr Veterinary Clinic

Lincoln ParrishPlum Creek Dude Farm

Doyle and Connie RichardsWayde RossJames Routh

Henry Russell

Shafer Insurance AgencySouthwest Iowa RuralElectric Cooperative

Jerry StephensSteves Tractor Repair

Taygold CooperativeTaylor Farms

Tyler Insurance Service, Inc.Vetter Equipment

Dale WalkupJoseph Warin

Weehler FarmsJim WernerCraig Willis

Wm. H. French AgencyBrian Wimer

4 K Family Ltd. Partnership

Warren AngusBailey FarmsTerry Barnes

Bentley FarmsBickel FarmsRandy Bishop

Garry BjustromBrammer Farms

Robert BuckMartin Cameron

Clearview Partnership FarmJerry or Judy Cooper

Dan Coulson - Coulson CharolaisJim Coulson

Daughton FarmsDiagonal Building Products

Roger Dolecheck

8/6/2019 Beef Tab 2011

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Hamburger, steak, roasts, corned beef, brisketthere are manychoices when it comes to choosing your favorite beef items.

For May Beef Month, the Mount Ayr Record-News will let youchoose your beef favorite with a beef gift certicate which can beused at area grocery stores or restaurants.

Just sign up by answering the trivia questions and lling out

Do You Know Your Beef?

Ringgold Countys News and Advertising Source Since 1864

Mount Ayr

Record News

the registration form. (The answers are in the text of the BeefEdition.) Mail it back to the Mount Ayr Record-News or drop itoff at the Record-News by the deadline Friday, May 27.

The Mount Ayr Record-News will have a drawing for $25 inbeef gift certicates from the entries and announce the winnersin the June 2 issue.

Mount Ayr Record-News Beef Trivia & Beef Certificate Drawing

1) Who is the new 2011 Ringgold County Beef Queen?

2) How many cows does Mike Ford currently have?

3) Where did the U.S. export more than $260 million worth of beef to last year?

4) What restaurant was named the Iowas Best Burger of 2011?

5) What does USMEF stand for?

6) How many years has Mike Ford been a seed dealer ?

Name Address

City State Zip Phone

Mail or drop this entry by the Mount Ayr Record-News, 122 W. Madison, P.O. Box 346, Mount Ayr, IA 50854 by Friday, May 27 to be eligible for the drawing.

Ingredients:1-1/2 pounds boneless beef top sirloin steak, cut 1-1/2 inches thick5 to 6 green onions, white part only, cut into 1-inch pieces

Instructions:1. In large shallow bowl, combine marinade ingredients; whisk until blended.Remove and reserve half cup for basting. Trim fat from beef steak; cut into1-1/2-inch cubes. Add beef to remaining marinade in bowl; toss to coat.Cover and marinate in refrigerator 20 minutes.

2. Remove beef from marinade; discard marinade. Alternately thread an equalamount of beef and green onion pieces onto each of four 12-inch metalskewers.

3. Place skewers on grid over medium, ash-covered coals. Grill, uncovered,10 to 12 minutes for medium rare (145F) to medium (160F) doneness,basting frequently with reserved half cup marinade and turning occasion-ally. Serve immediately.

Fiery Beef Satay Skewers

Total recipe time: 20 minutes; marinade time: 20 minutes; makes 4 servings

Marinade:1/2 cup country Dijon-style mustard1/2 cup soy sauce1/4 cup honey

2 tablespoons fresh lime juice4 teaspoons bottled minced or freshcrushed garlic1 tablespoon ground red pepper

Ingredients:1 pound ground beef (96% lean)9 small whole wheat hamburger buns,

split, divided1 clove garlic, minced1/2 teaspoon ground chipotle chili

powder2 slices pepper Jack cheese, cut in

quarters

Instructions:1. Tear one hamburger bun into pieces. Place in food processor or blendercontainer. Cover; pulse on and off, to form ne crumbs.

2. Combine bread crumbs, beef, garlic and chili powder in medium bowl,mixing lightly but thoroughly. Lightly shape into eight 1/2-inch thick minipatties.

3. Place patties on grill over medium. Grill, covered, 8 to 9 minutes (overmedium heat on preheated gas grill, 9 to 10 minutes) until instant-readthermometer inserted horizontally into center registers 160F, turning oc-casionally. Evenly top with cheese during last minute of grilling.

4. Place burgers on bottoms of remaining eight buns. Top with desired Top -pings. Close sandwiches.

Spicy Cheeseburger Sliders

Total recipe time: 25 to 30 minutes; makes 8 sliders

Toppings:Barbecue sauce, lettuce, tomato slices, pickles (optional)

beef tab 2011

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