bringing cattle home

On Saturday, November 1st, we brought the cattle home from the summer pastures. The fall weather has been very warm and we were able to keep the cattle on the pastures longer than usual. Our children were involved. Each of them spread out across the fields to create a human fence to help direct the cattle into the corrals. We then loaded them into the stock trailers and hauled them to the ranch. Now they are back to the home ranch. Here they will stay for the winter.

The calves look very good. We plan to have 20 ready for sale next summer. Now is a good time to place your orders for next year. You can place your order by clicking here.

No meeting was held last Monday as Dad was not feeling well.

I have missed reporting on the last 3 meetings so I will up date the farm activity.

Crops

• it was too dry to plow,  will have to wait for a lot of moisture or do it in the spring.
• sold 20 bales of straw
• most people want small baled straw
• Dad cut the south field and got 7 bales of third crop hay
• Jared cleared off about 10 acres and Matt has the range drill to plant the pasture seed.  He has the drill until the 28th.

Cows

• we lost the two cows we had here at the ranch
• one came back but have not been able to find the other
• we will need to bring the cows home on Saturday, Nov 1 and ween the calves
• talk of buying 5 more short horns
• got 2 steers from Mickel’s pasture and sent last 4 steers for processing
• talk of buying a new milk cow as this one we have now will not breed up

Thanks to Chad, Milo, Matt and Travis for help on the shed roof.  It looks great.  Thanks to Chad
for help in all the little jobs I have around here, gathering wheel line hoses, taking down the
trampoline.

The corral is finished except for two gates to be hung.  I finished all the poles and Nate cemented the
chute in.  Now I want Matt to come with his power tools and hang the two other gates.

Last job is the back of the east shed and the big barn roof.  All the other fall jobs have been checked
off the list.  Thanks so much for the help.

Ingredients
1 1/2 cups uncooked corkscrew pasta
1 pound Pleasant Valley Beef Top Round, 1/8″ – 1/4″ inch thick
2 cloves garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon water
2 cups (8 ounces) frozen cut green beans
1/2 cup jarred beef gravy

Directions

1. Cook pasta according to package directions. Drain. Keep warm.
2. Cut meat lengthwise in half, the crosswise into 1-ince wide strips.
3. Spray large nonstick skillet with cooking spray. Heat overmedium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining beef and garlic. Season with salt and pepper.
4. Heat water in same skillet until hot. Add beans; cook 4 to 5 minutes or until tender, stirring occasionally. Stir in gravy, then pasta; heat through. Return beef to skillet; toss to combine.

Makes 4 servings.

This recipe compliments of the National Cattlemen’s Beef Association.

Ingredients
1 pound Pleasant Valley Beef Ribeye Steak (May substitute strip, sirloin or shell)
1 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 green bell pepper
1 red bell pepper
1 medium-hot Poblano pepper (dark green and triangular)
1 medium yellow onion
8 fat-free flour tortillas
tomatoes, optional

Directions

1. At least two hours before dinner, dust a 1-pound Pleasant Valley Beef ribeye steak with freshly ground black pepper, cumin, and chili powder. Let sit in refrigerator so spice flavors can penetrate the meat.
2. Cut the peppers into large segments, discarding the ribs and seeds. Next, cut onion into thick slices, making sure not to pull onion rings apart.
3. Prepare grill and adjust heat accordingly.
4. Place peppers and onion slices on grill and cover. Roast peppers by turning frequently until they are covered with dark spots, but not burnt. Cook onion slices until brown, being sure not to char.
5. Remove peppers and onion slices from grill. After allowing the peppers to cool 3-4 minutes, pull off the waxy-papery skins. Slice the peppers crosswise into strips. Next, take the onion slices and break into rings. Mix the peppers and onions in a serving bowl.
6. Place Pleasant Valley Beef ribeye on grill, turning frequently.
7. Warm eight fat-free tortillas on the edge of the grill, keeping them away from direct heat, so they warm and soften but don’t dry out or turn crisp.
8. After cooking, remove steak from grill and cut diagonally into thin slices. Roll several slices of steak and a share of the peppers and onions into tortillas and serve.

Makes 4 servings

Cooking Tip: It is important to let the dry rub of spices penetrate the meat. It not only tenderizes the meat, but also adds extra flavor. For a short cut, peppers don’t have to be peeled.

Cooking Tip: To help keep the meat moist when grilling, use the cover on your grill during part or all of the cook time to help lock in flavorful juices. If your grill doesn’t have a cover, improvise by putting a large, disposable foil roasting pan over the food.