Dexter's Did You Know? Genetics

About a month ago, I made an infographic on my Facebook page, MAD Cattle Company, stating that U.S. cattle producers produce 20 percent of the world’s beef with only seven percent of the world’s cattle. My first blog post also talked about this topic.

 

The next day in discussion with my biology teacher, we began to wonder how this could be and how our operations could help make the percent of beef produced by the U.S. even higher.  We came up with only one answer.  Genetics.  We can control what genetics our herds include.  We also looked at what types of cattle third world countries are raising and found that they are still picking for survivability and work while the US ranchers usually select from growth or carcass traits to improve your eating experience and to keep costs low for the consumer.

 

Next, we looked at how our own operations could influence the U.S. gene pool.  Now, some of you might be wondering how genetics from two extremely small operations could influence something so large.  Our answer would be simply to improve our cattle and help provide extremely good replacements to grow the U.S. beef supply.  

Did you know that genetic improvement in one herd is going to eventually affect everyone who buys cattle from them either for slaughter or replacements?  Genetics tend to spread like wildfire especially if they work.  Through artificial insemination, smaller producers can affect even those who buy their cattle for replacements and beyond.  

I assumed the U.S. cattle industry is emphasizing the importance of genetic improvement and selection.  How many more percent of the total beef supply could we control if more people improved their genetic bases and stopped buying and keeping the cheapest animals at the sale barn?  I was surprised at how few people utilized genetic technology such as A.I. (Artificial Insemination) to improve their herd’s genetics. I investigated how few people looked at Expected Progeny Differences (a selection tool that predicts how well an animal could perform) as a serious factor in bull selection and found not many do.  I have begun to wonder how much higher the U.S.’s beef supply would be if individual herds started using the technology already at their fingertips.

U.S. feedlots tend to use more specialized personnel than other countries such as nutritionists who formulate balanced rations based on what is locally available as well as supplements to improve feed efficiency.  I plan to talk more about feeds next time.-  Dexter

Enchilada Lasagna

1/2 cup onion
2 tablespoons butter
2 pounds lean ground beef
2 tablespoons flour
3 tablespoons chili powder
1 cup water
1 (10 oz) can tomato soup
2 cups shredded cheddar cheese
1.5 cups light cream
1/2 cup chopped onion
1 teaspoon salt
12 corn tortillas

Saute 1/2 cup onion in butter in skillet.  Add ground beef.  Cook until brown and crumbly.  Stir in flour and chili powder.  Cook five minutes longer.  Add water. Cook until thickened stirring constantly.  Combine soup, cheese, cream, 1/2 cup onion and salt in bowl; mix well.  Slice tortillas into strips.  Layer tortillas, ground beef mixture and soup mixture 1/2 at a time in buttered 9x13 baking dish.  Bake at 325*F for 30 minutes.  Yield:12 servings.

Dexter is my oldest son and is working on a new 4-H project this year.  He is a 16 year old sophomore in high school.  He talks about cattle way too much, enjoys wrestling, likes to eat A LOT and I am making him cook, too.  He is involved in 4-H, FFA, as well as the church and school choirs.  He manages a Facebook page called MAD Cattle Company (Maddix & Dexter...because I wouldn't let them name it DAM Cattle Company ;) )

Did You Know by Dexter & Italian Meatballs

My oldest son is working on a new 4-H project this year.  I am encouraging him to write an article for the local newpaper once a month and I am planning to share it here as well.  Let me introduce Dexter. He is a 16 year old sophomore in high school.  He talks about cattle way too much, enjoys wrestling, likes to eat A LOT and I am making him cook, too.  He is involved in 4-H, FFA, as well as the church and school choirs.  He manages a Facebook page called MAD Cattle Company (Maddix & Dexter...because I wouldn't let them name it DAM Cattle Company ;) )


If you like the recipe or the facts he shares, please share with your friends and follow MAD Cattle Company.  We are going to track how many people see these for part of the project so please share!  As he gets more views, he is motivate to work on the next online project.  If you have questions about beef as a consumer, leave them in the comments and he will try to answer them in future posts.  Thanks! A Kansas Farm Mom

Did you know that a serving of beef is 3 ounces? Do you know how big that is?  Well to answer the second question a three-ounce serving of beef is about the size of a standard deck of playing cards (not a Uno deck of cards).

Yes, you read that right a serving of beef is that small.  Last Sunday after wrestling the day before, I wondered what I could do nutritionally so I wouldn’t be so stiff and sore after each tournament.  So of course, since I raise cattle, I began to look at the nutrients and their amounts in a three-ounce serving of beef.  I found out that beef contains 25 grams of protein.  I also found that protein from a meat source is more readily available than a plant source and protein is needed for the repairing of all muscles.  

                Did you know that the United States produces 20 percent of the world’s beef with only seven percent of the world’s cattle?   

Much of the reason has to do with the time and effort progressive cattlemen spend utilizing resources and genetic improvement that pushes for higher quality and heavier weight calves.  Many of you may be confused on how this might affect you.  The way that this affects every person in the U.S. is that 90 percent of U.S. beef is consumed in the U.S.  Furthermore, I found that America has been importing more lean trimmings of beef for hamburger and stew meat and exporting the fatter trimmings.  So, I think that as U.S cattle producers start to dial in on the perfect blend of quality and lean less foreign beef will be served in the U.S.

We recently tried this new recipe this is extremely good with spaghetti or as meatball subs.  Enjoy!

Italian Meatballs

1 egg

1 pound ground beef

½ cup bread crumbs or 2 slices of bread, torn into tiny pieces (you can use seasoned bread crumbs)

½ cup canned spaghetti sauce

1 teaspoon onion flakes

½ teaspoon salt

DIRECTIONS

Preheat the oven to 400 degrees.  Break egg into a large mixing bowl and beat lightly with a fork.  Add ground beef, bread crumbs, spaghetti sauce, onion flakes, and salt.  Mix everything together with your hands.  Shape mixture into 1 inch meatballs.  Arrange them next to each other in a 9x13 baking pan.  Bake 20 Minutes.

W4DW-Stuffed Rolls (Guest Post)

Are you looking for What's 4 Dinner this Wednesday?  These stuffed rolls look absolutely amazing!  I was thinking these would be perfect for someone to bring to me while I am in the field this fall or a great to go meal to a soccer game or even a tailgate party.  This recipe is brought to you by Lindsay Chichester.

I met +Lindsay Chichester  at the +AgChat Conference in August.  First of all let me say that she is a blast to hang out with and next: she is an amazing resource of information.   Dr. Lindsay works for the University of Nebraska Lincoln and has been focusing on cultivating engagement among farmers, ranchers and consumers. 

Stuffed Rolls (From the kitchen of Lindsay Chichester)

Ingredients

1 pound ground beef                                            

1 small can minced olives                        

4 hard boiled eggs – chopped                              

2 cans (8 oz.) diced green chilies

16 ounces (2 cups) salsa                                       

1 bunch green onions – sliced thinly

½ pound sharp cheddar cheese – grated             

2 dozen hot dog buns (bratwurst buns work too)

2 cloves minced garlic                                          

Jalapenos (optional)

Directions

1. Heat oven to 200 degree Fahrenheit. In large skillet, brown ground beef, pour off drippings.   
2. Add all other ingredients, mix well. Stuff rolls with approximately ¼ filling. Wrap in foil.  
3. Warm in oven for 1 hour. You can put in hotter oven for less time.  
4. Use caution when opening foil, the steam and roll with be hot.
5.  Reheat in foil in the oven, or remove from foil and reheat in microwave.

You can find Dr. Lindsay all over the internet:

Blog: agriculturalwithdrlindsay.com

Website: food.unl.edu/ag-and-food

Twitter: agwithdrlindsay

Facebook: https://www.facebook.com/agwithdrlindsay

Pinterest: http://www.pinterest.com/lchichester/

Wheat Chili

It is National Agriculture Week and in case you missed my thank you to you the consumers it can be found here.   My What's for Dinner Wednesday I had planned took a change in direction with the cooler temperatures this week.

I was going to share some quick and easy fudge this week or a more Spring like recipe, but then it decided to snow on Monday and I thought I better not test Mother Nature any further.  I found this recipe in the wonderful cookbook that (my movie star friend) Tracy sent me for the Christmas in the Country Gift Exchange.

It was both easy and yummy.  I made it along with my Mom's Disappearing Beef Stew for the 4-H Soup Supper Fundraiser and I actually had someone track me down to tell me how good it was.  It definitely is a way to add whole grains to your kids plates bowls. I usually don't have wheat laying around the house, but the boys had exhibited some at the County Fair and it was still in the house.

Speaking of County Fairs, have you checked out this week's Country Fair Blog Party?  Head over today and tomorrow to vote for your favorite post.  There are some super cute DIY projects, a recipe post complete with TEN meals and some fun posts about the farms across the country. 

Wheat Chili

3 cups cooked wheat

4 cups water

1 pound ground beef

1 large onion

2 cloves garlic

1 green pepper, chopped

1 teaspoon salt

1 tablespoon chili powder

1/8 teaspoon cayenne pepper

1/8 teaspoon black pepper

1 (8 ounce) can tomato sauce

1 (15 ounce) jar picante sauce or salsa

4 cups beef broth (or 4 bouillon cubes & 4 cups water)

1 (15 ounce) can kidney beans

Drain cooked wheat and rinse in cool water. 

Brown beef, pepper and onion together in large skillet.  Drain off fat.  Stir in remaining ingredients. 

Simmer uncovered, 1 hour or until desired consistency is reached. 

OR

The soup can also be heated in a crock pot.  Reduce the beef broth to 3 cups if using crockpot.

We like it served with corn chips, shredded cheese and even a little sour cream.  

From the U.S. Custom Harvesters, Inc 20^th Anniversary Edition Cookbook

-A Kansas Farm Mom