It’s the beginning of a new year, full of possibilities, but we can’t just forget about 2018. That was a good year! So here is our annual round up of the Arizona Beef Blog’s top ten most read posts. We visited with ranchers across the state to bring you more information on how beef is raised, delicious beef meals were cooked and shared so you can recreate them at home, and much more. Enjoy!
10th Most Read Blog Post
Coming in at number 10, a blog about how perspective can show much more than we think. This blog is an important reminder to think from all angles before sharing a photo on social media channels. It might look fine to you, but to someone else who may not have the background knowledge you do, it might mean something totally different.
9th Most Read Blog Post
This blog post was reposted from our friends over at the Diablo Trust. It was written by Sheila Carlson who has worked at the Flying M Ranch for the past 10 years. She wrote about how ranchers care for the land they are managing because it’s how they make their living and mistreating the land is simply not an option.
8th Most Read Blog Post
We put these recipes in one spot as a quick read to help with your holiday plans, but in reality, this can be a post you can refer to all year long. There are some delicious appetizers, main courses, and even a dessert recipe! We suggest you save this one to your Pinterest under your “Yummy Food” board.
7th Most Read Blog Post
Amber Morin, who was raised on her family’s ranch, contributed a thought-provoking read in this blog post. The divide between agriculture and urban life is large and is only getting larger but we are all more alike than we think. Amber explains how. If you didn’t read this already, read it now. If you did read it when it came out, read it again anyway. It’s that good.
6th Most Read Blog Post
The iconic photos of western life tend to feature older people who have lived this rough life for many years, and it often shows in the wrinkles caught on film. Seth Joel and Charlie Holland, a photography dynamic duo, set out to show the next generation of the ranching community. We did a question and answer session with these two and shared it on this post, along with a plethora of their beautiful photos and information on how you can order their book.
5th Most Read Blog Post
The writing of the 5th most read blog post was nothing short of an adventure. It took Tiffany, Lauren and Heidi down to the southern end of our state for a visit with the one and only Baxter Black. Stories were told, history was recorded, and there were many belly laughs. In this post we simply introduced (does he really need to be introduced?) Baxter and share some of his history. We also share a little bit about arrows and how Baxter uses those in his life.
4th Most Read Blog Post
The 4th most read blog post of the Arizona Beef Blog is a Meet Your Rancher feature. We were lucky to hear from Ashlee Mortimer and how her family handles things like drought. As many ranching families do, the Mortimer family faces issues that are out of their control but they find innovative ways to keep their cattle well cared for and fed.
3rd Most Read Blog Post
Everyone loves a good list and when it’s life lessons from someone like Baxter Black, do you even need an explanation why this is so high on our list? We don’t think so.
2nd Most Read Blog Post
Brooke from Brooke Appetit shares delicious recipes over on her Instagram and we just couldn’t get enough. So we asked her to come up with something delicious for the Arizona Beef Blog. While she shared this delicious fancy night in dinner, she also showed off her family’s dairy farm and the impeccable care that is given to their cows.
Most Read Blog Post of 2018
The top most read blog post of 2018 is about a family who has been ranching in Arizona for a long time. They might be old hat at the ranching game but this family isn’t stagnant. They are always looking for ways to improve how they raise cattle, how they manage and care for the land, and keep a constant pulse on what the consumer wants. This family truly is the epitome of our slogan, “Arizona beef. Raised by families for families.”
We hope you enjoyed this round up of the most read blog posts on the Arizona Beef Blog of 2018! Cinch up your saddle and get ready for the ride because 2019 is going to be a fun one.
The big day isn’t far away (we won’t remind you of just how few days you have left to shop) and we thought you might be searching for ideas on what to serve your holiday guests. We’ve compiled a list of 12 beef-y recipes, ranging from appetizers to the main course and everything in between! You may not have your Christmas shopping done, but at least you’ll know what’s on the menu!
They’re bite size. They’re delicious. Tooth pick worthy and hungry guest approved.
Okay. Let’s be real here. Who doesn’t love a good taco? Make it tiny, self-contained, and bite-sized and people are going to flip! Shake it up with different toppings such as guacamole, sour cream, and salsa. ¡Feliz Navidad!
Because anything you can serve on a stick is a great idea for appetizers. Well, maybe not anything. But these Teriyaki Steak Skewers – they are definitely a good idea.
Some are trying to stay on track with healthy eating during the holiday season. Not us. But other people. For those folks (and really everyone else), try out these bad boys. They are bite size and low cal disguised as delicious!
This holiday season, impress your guests with this delicious Cranberry Balsamic Roast Beef! A little tangy, a little sweet and a whole lot of mouthwatering. Perfect to feed a crowd!
For Chef Justin Turner’s vision of a Texan beef centerpiece combines a signature low-and-slow braise with a Southern riff on tabbouleh—a bejeweled side dish studded with pomegranates and local pecans and designed around easy entertaining. Yum.
This is what you’ve been waiting for. The center of the plate. The crown jewel of any self respecting Christmas smorgasbord. The prime rib. This one isn’t really a recipe, per say, but it’s a resource to help you ensure your prime rib is perfect and has people day dreaming about it well into the new year.
Here in the Southwest, tamales are a holiday tradition. Some are talented at the construction and execution of making tamales, while the majority of us are at the will and mercy of those talented tamale makers to provide these delicious corn husk wrapped delicacies. When you are in a pinch, and just need that tamale fix, give this one a whirl!
Thinking ahead (i.e. the day after Christmas) you might crave something a little lighter. This salad is fresh, perfect for the leftover roast, and gives you an opportunity to add some greens back into your world.
The holidays are a great time to spend with family and friends. And their germs. Sunny Anderson cooks up this recipe when she starts to feel under the weather because it’s warm, helps to relieve congestion, and is easy to make.
What do you do with all the leftovers?! Make a hash! Costco has a lot of great beef ideas, but this is one of our favorites. No one likes a food waster.
Wait! Before you click out of this blog post because you are looking at the title of this recipe saying, “They’ve finally lost it over there at the beef office,” give this one a chance. These cookies are an excellent way to sneak some extra protein into your diet through an unlikely source.
From all of us to all of you, we wish you a very Merry Christmas and a Happy New Year!
Seth Joel and Charlie Holland have been traveling across the state of Arizona for the past few years. Their goal was to capture life on the ranch, through the eyes of the ranch raised kids. In the ultimate culmination, their photos are being published in a beautiful coffee table book which is set for release on December 3, 2018. It will be available for order on the Arizona Cattle Industry Research and Education Foundation’s website. While you’re waiting, enjoy a sample of their photos while reading through this question and answer interview to learn more about this photography duo and what led them to this project.
Arizona Beef Council: How did you get into photography?
Seth Joel: I grew up in a photo family just outside of New York City in a small village called Croton-On-Hudson. Like Ranch Raised Kids, I was mentored by my father, a staff photographer for Life Magazine. I grew up looking at pictures at the dinner table every night. When we started working with the ranch raised kids, I felt a real connection to the ranchers’ kids right from the start. They also have fathers and uncles and grandfathers that were showing them how to do things and then allowing them to learn from doing. This was very much the way I learned photography. After high school, I moved to New York City proper and began building my career. That’s where I met Charlie, who moved from London to New York to work for a publisher. That publisher sent the two of us to India to do a photo story on the Maharaja, and that’s where the two of us met and fell in love, and the rest is history.
Charlie Holland: My background is a little different. I was brought up in England, and I have a degree in anthropology and African history, believe it or not. But I spent about three years in Africa, so maybe that’s why not much fazes me in the outback of Arizona. Then I started working for a publisher doing photo research. We moved to Los Angeles about 20 years ago when our kids were still young where I had a job at Universal Studios.
ABC: Photography has taken you all over the world. What is your favorite destination?
Seth: I would say India was probably the most unique destination. Being a photographer is like having a passport into special places and opportunities and seeing people’s lives from a different perspective, almost as an observer. Photography’s been very kind to me. It’s allowed me a lot of opportunities and Ranch Raised Kids is no exception to that. When I’m shooting a photo story, I am completely and totally all in. I just live and breathe and think about it all the time. My discipline on a project is really all about being focused on the story that I’m trying to tell. The ranch kids are amazing because they know that both Charlie and I have come a long way to spend the day with them and they really respect that right from the start. They give me all the time I need. They get completely involved with the project. It becomes very spontaneous. At the end of a photo session with them, they really own their photographs.
Charlie: For me, the beauty of pursuing this type of photography is why I like anthropology. I’m incredibly curious about how other people live and think and the more you know about how other people live and think, the more you realize how similar we all are. This has been a fantastic opportunity to learn that about a distinctive culture in America.
ABC: What inspired you to do the Ranch Raised Kids project?
Charlie: It was the kids that inspired us to do the Ranch Raised Kids project. We were out in Arizona taking photographs for magazine stories and some other things. While doing these stories, we met some kids in Arizona who told us we should go to the Cowpunchers Reunion Rodeo. We eventually did go, and we met many more children who were growing up on ranches in Arizona. We talked with their parents and learned so much about how they were being brought up. The simple size of a ranch in Arizona was a piece of knowledge we didn’t know. All the kids we met seemed to share certain traits such as excellent manners. My mother would have loved every ranch kid she ever met. We were blown away by their sense of responsibility and the amount of talent they have with livestock. These kids are definitely more mature than their age.
We were ignorant of the fact that there were so many rancheswe had driven through thinking it was empty country. These kids helped us realize something. The cowboy has been portrayed over the last forty to fifty years as a vanishing breed. But these kids showed us that there was, infact, the next generation in ranching. And they are brilliant kids brought up in almost the same way as generations before but with a smartphone in their back pocket. And they are here and now, and they were going to carry on this extraordinary tradition of raising beef. And that, THAT, was what inspired us to do this project.
ABC: How will this benefit the kids you are profiling?
Seth: Our project puts a family face on the ranching business. It promotes awareness to people that are unfamiliar with the devotion families have to the livestock and the range and the desire to raise the standards to a really high level of excellence. We learned every ranching family has many things in common, but the most powerful one is the focus on excellence. They have a job to do, and they are going to do it really well. We are able to show that through the eyes of the children and the stories of the ranch Raised Kids.
Charlie: Kids learn from other kids twice as fast as they learn from grownups. We want this to be for kids by kids. We hope a school-aged child can pick it up and say, “Wow! That’s what this guy really does? The guy with the cowboy hat on, wow, he really does work at five o’clock in the morning?” The other benefit of telling the story through the eyes of a child is that it removes the need to instruct adults or to correct misperceptions. We are showing just who these kids are, what they are doing, and with any luck, we can weave in some insight on how the community lives.
Seth: We feel so blessed that we’ve been able to go to ranches as far north as the Grand Canyon and as far south as the Mexican border. We saw different operations and different kids and different desires, and I think one thing that really impressed us was the discussion about education. We visited thirty-five to forty ranches, and at each one there was a discussion about continuing education. It was thrilling for us to see this as a common thread, from ranch to ranch.
Charlie: Even at the Cowpunchers Reunion Rodeo we heard announcements about scholarship winners and then at county fairs. I’ve never walked into a community that was so dedicated to the education of the next generation. It was astounding.
ABC: Where do you see this project going?
Charlie: We’d like to be able to pull back to do the Southwest. At that point, we’ll have a national interest, and then we can put everything together into one volume which might appeal to a much broader American audience and possibly German and Chinese audience as well.
ABC: During all of your time spent at ranches across Arizona, what was the one thing that will always stick with you?
Charlie and Seth: The community.
Seth: We’ve been at this for two years now, so we’ve seen and heard about wrecks and the community really pitches in. It’s remarkable! I’ve never seen anything quite like it. Having traveled a lot and seen a lot of different cultures, the ranching community lifestyle really sets the bar up very high. It’s lovely to be a part of it. And we feel lucky to have been welcomed into it. The first six months we never even lifted a camera. We went to cattle auctions and 4-H club meetings. We just started to talk with people and refine our message, and we began to understand how much we didn’t know about the community. We began to learn little by little, and eventually, somebody said, “If you’re really serious about this, I can help you,” and she did, she really did. She began to share us. And once we started photographing, it took off like a house on fire. People just started passing us around.
Charlie: Something that sticks with me is how different each ranch is. There are no two businesses exactly alike. Regarding simple details like when calves are born is entirely different on various ranches. There are thousands of decisions ranchers make, and everyone has a slightly different way of doing it. There isn’t just one generic model on how to run a ranch.
Along with that, these kids are encouraged at very young ages, as early as seven or eight years old, to invest in their own business. The kids save up all of their money and then when they are old enough, they buy a cow. Or their parents might be generous and give them a cow to start their herd. It’s incredible to see that kind of business sense imparted on these young people.
ABC: What is your favorite cut of beef?
Seth: Oh, that’s an easy one! I love Ribeye! Especially when they are three-quarters of an inch thick and are cooked on the grill.
Charlie: I’m a Tri-Tip girl. I know that’s very California of me. I really love a Tri-Tip on the barbecue with a coffee and chipotle rub.
A special thank you to Seth and Charlie for the interview and for capturing these amazing photos of our bright ranching future! Be sure to check the project out online at Ranch Raised Photo.
Snuggled up against the Santa Rita mountain range in southern Arizona is the Santa Rita Ranch which has been in operation for over a hundred years and in the hands of the McGibbon family for coming up on 50 years. To get to the ranch, you must drive through the retirement town of Green Valley, followed by a trek up a long, dusty dirt road, slowly climbing in elevation. At the base of the mountain sits the headquarters of the ranch. As you step out of your car, you’ll be greeted by the ranch dogs first and then by Andrew and Micaela McGibbon and their kids, who are the ranch owners and managers. A family with true ranching heritage coursing through their blood, they welcome scheduled visitors with open arms as it provides a way to share what they do in what seems to be the middle of nowhere.
Arizona Beef Council: What kind of cattle do you raise?
Drew McGibbon: Red Angus cattle, primarily. The red color is a recessive gene within the Angus breed. In 1954, the red Angus cattle broke away from the black Angus cattle and began their own registry. We raise these cattle because we feel they are more docile than their black counterparts. We chose our cattle carefully and only keep those we can walk through without any trouble. As we began planning a family, we felt that it was important to have cattle the kids could be around and help work. They are just gentle, friendly cattle.
ABC: Water is a big deal out here. How do you keep your cattle watered properly?
DM: One of our biggest obstacles is water. To give you an idea, between Sonoita and Green Valley there is not one year-round water supply for wildlife that is natural – meaning no flowing water, which is typical of Arizona. We have built infrastructure to allow water to be spread across our ranch. This is a positive for many reasons. It allows us and our cattle to use the land more efficiently. Cattle tend to stay close to a water source leaving a chance for some areas to be under grazed and the areas around the water source overgrazed. By using fences to create pastures and investing in watering systems, it encourages the cattle to graze in more places. This is also a benefit to wildlife, as we provide about eighty sources of water to wildlife year-round. Even when we don’t have cattle in a pasture, the water tanks are full and provide water. We’re proud of that. It is our responsibility to provide water at every single one of these sources even though cattle may not be in that area as wildlife come to relay and need these water sources. Our furthest line is about 70 miles long which means we are pumping water out to that remote area that didn’t have a previous year-round source of water. There is probably about 3 to 3.5 times that in total water lines we’ve installed. Water is our goal.
ABC: How do you care for the land you use?
DM: Cattle are present in one area, called a pasture, for a certain amount of time. Typically, they are in one pasture for a longer period of time in the winter months. In the summer, we have a plan in place that allows the grass to regrow as we move the cattle out of each pasture. We try to mimic the natural grazing patterns of bison. Bison typically only stay in one area for a short period of time before moving on to graze in another area. During the winter months, the grass is more dormant so there isn’t much growth, meaning cattle can stay a little longer. In the summer, when we hopefully have rain, the grasses will grow very quickly. It will turn green almost overnight. Grasses will go to seed and start the reproductive cycle, in some varieties, as fast as five to six days. We move the cattle in and out of each pasture quickly, so the grasses have a chance to go through the reproductive cycle without damage.
ABC: Arizona is made up of a little bit of private land and lots of federal and state land. How does this affect your ranch?
DM: Federal permits are considered public land. State trust land is private land which belongs to the state trust. Parcels of federal and state land can be leased out for grazing. The grazing fees for state land can go to many things but some parcels go straight into K-8 education. Every ranch and lease are different because there are different state trusts. When we pay a grazing fee on a certain portion on our ranch, it goes straight to education but some of them might be a trust for the state mental hospital, some of it is for prisons, and the list goes on. You can look on a state land map of Arizona to see where grazing fees go. The vast majority of the grazing fees go to K-8 education. Funding for K-8 education comes from a rancher!
Even though our ranch is made up of federal, state, and private lands, it is all treated as one. It’s our responsibility to take care of all the land on our ranch as best as possible.
ABC: How do you care for the health of your cattle?
DM: We have many practices in place to ensure our cattle are treated in the best manner possible which helps to keep our animals healthy. Our cattle receive a vaccination which helps protect them against Bovine Respiratory Disease. The only other routine injection they get that isn’t a vaccine is called Multimin, which is a trace mineral supplement, very similar to what you’d get if you took a multivitamin. We give it to our animals because they are going from different elevations and going from different quality of forages here on our ranch. They could be going from a pasture that is perfectly abundant in about every trace mineral an animal needs, such as selenium and phosphorus, and then they move into a pasture that is lacking a complete mineral package just due to different soil types. In the southern part of the range, we have about three to four pastures that are deficient in copper. When we give them the trace mineral, it will leave a little bump under the skin on their neck. Over about the course of ninety days, it will slowly release into the bloodstream leaving them with a consistent trace mineral. Our ranch goes from 2,900 feet in elevation to 8,200 feet so it’s just a whole different world from one end to the other.
One of the biggest questions we have is, “Are you pumping them full of antibiotics?” The short answer is, no.
We use a product called Draxxin. This is the only antibiotic we have on this entire ranch. This bottle is very expensive, almost $2,000. The point is that this bottle should last years. If we need to give a sick animal an antibiotic to keep an animal alive, we will absolutely give it. It is our responsibility to take care of that animal. Do we give haphazard injections of antibiotics just because? Absolutely not. That’s $2000. I can’t afford to do that. We do want to keep the animals healthy and we don’t want them to suffer.
Draxxin is considered the best there is and that’s the reason we buy it. It works really well. You give it to them once and once only. If the animal does not survive with that then it wasn’t meant to survive. This medication is only given out by a veterinarian and is under strict guidelines as to how it is given. The label is very specific about the dosage that you give. Draxxin is labeled for use in beef cattle including sucking calves, non-lactating dairy cattle, veal calves, and swine. It is very specific.
On the same label, there is a residue warning: “Cattle intended for human consumption must not be slaughtered within 18 days from the last treatment. Do not use this in female dairy cattle 20 months of age or older. Swine intended for human consumption must not be slaughtered within 5 days of the last treatment.”
Micaela McGibbon: All antibiotics have withdrawal times. I’m a 4-H leader and all the kids in 4-H who raise livestock are also taught and follow this. They learn that you have to read your label and you have to write down if your animal is treated, when it was treated and how it was treated with how much. The label goes as far as to call out animal weights and gives the specific dosage for the specific weights. The kids have to go through this because what they are doing is raising an animal for human consumption, just like we are doing as ranchers. When it comes to treating animals, we do what is necessary because it’s not fair for an animal to suffer but we don’t overdo it.
ABC: Veterinarians are an important part of the health protocol decisions for your cattle. How do you work with your veterinarian?
DM: We might not have a veterinarian visit us for every sick animal because it’s hard to find a large animal veterinarian who is available and who works close to our ranch. The veterinarian we use is in Willcox, about two hours away. There are no other veterinarians close by! There isn’t a lot of money in large animal vetting but there is quite the demand and, in our state, there aren’t a whole lot of them. We keep a close eye on our animals and have our vet on speed dial. The close working relationship we have with our vet allows him to keep track of the Draxxin and the Multimin we use. This is important to ensure we have veterinarian oversight at all times.
It’s in our best interest and the consumers’ best interest if we have an animal which is well-tended to. We want a healthy animal. Arizona cattle tend to be very healthy because they are in open areas and the desert is a semi-sterile environment. It’s hot and dry which means not a whole lot is growing in terms of pathogens. Because of that, we could easily go a year without touching the Draxxin. We do everything we can so that when our cattle leave here, they will produce the highest quality beef possible.
ABC: How do you handle your cattle?
DM: Temple Grandin is an amazing animal science professor who also happens to be autistic. She was a good friend of mine and one of my major professors at Colorado State University. She helps to develop devices like the hydraulic chute system we use at our ranch.
Temple Grandin, because she is autistic, experiences things differently so she helped reinvent slaughterhouse facilities. All of the systems on this ranch that we use to handle cattle are based on what she’s taught us. She will go through a facility that handles cattle on her hands and knees. She’ll look around, she’ll sit down and stare down the alleyway. She’ll tell you to move your hat or move that thing or say I need light there and a door open there, and a door closed there. She knows exactly how the animal will respond to different stimulations. When we have animals coming through our chute system, it is very important that we have our large roll-up door open because it’s located at the end of the system and they see light which they will go to. Our lighting needs to be indirect, meaning no spotlights. Just like with humans, it’s not comfortable to have a spotlight in your eyes. When we do our lighting, it needs to be an evenly distributed. There is rhyme and reason to the solid sides on the alleyway. When the animal is standing in the alleyway, waiting to come into the chute, we reduce the risk of the animal being spooked by a person walking by or some other distraction. The animals stand calmly because they don’t see anything around them.
We want to make sure we are doing everything we can to reduce stress and fear. There is a reason for how all of this is put together. A lot of ranchers are following Temple’s principals or adapting them to suit their needs. That’s why we have these facilities here.
I consider myself fortunate to have been raised in the farming and ranching community. Growing up, I’ve watched this group of people that grow and raise our country’s food do so with dedication and passion for the land they care for, the animals they are raising, and the people they are feeding.
My family runs an agritourism farm and cattle ranch called Mortimer Farms and Ranches in Dewey, Arizona. I get to call myself the Marketing Manager for our family’s farm which means I write blog posts, post lots of exciting news, events, and stories on our social media channels, design flyers, billboards, and signs, and handle all public relation topics. I also get to drive tractors, teach kiddos how to pick veggies, plant crops, take pictures, watch baby cows walk for the first time, and work cattle. I seriously have the best job ever! After I graduate from the University of Arizona in December, I hope to work for a non-profit agriculture organization in their marketing and public relations department as well as continuing to work on my family’s farm and ranch. Now let’s talk about the good stuff… cattle!
The past months have been the driest on record for many Northern areas of Arizona. Yavapai County, the area we call home, has received less than 30% of the normal rainfall this year. At one-point, homes in Prescott Valley were even asked to cut water usage, do laundry on scheduled days, and water their lawns and plants on others. The decrease in the rain doesn’t only affect homeowners. The drought has greatly impacted farmers, ranchers and can potentially affect our food supply.
Our farm and ranch are greatly affected by the drought. Our water pumping costs have gone up drastically and our cattle just about ran out of grass to eat.
I remember a Sunday afternoon not too long ago when we went out to check cows. Everything looked dead and the grass was just about all eaten down. It is at this point, in a normal year, we would move the cattle to the next pasture – a pasture filled with tall grasses, new growth, and a filled stock tank from which the cattle could drink. Unfortunately, mother nature foiled our plans and that next pasture, the one we had planned to move cattle to since the beginning of the year, had no water. The stock tank was dry. And the pasture which was next in the rotation for our cattle to graze didn’t look any better.
Due to the drought and lack of grass and water, we were forced to sell 95% of our calf crop from the last 2 years, move a 10,000-gallon portable water storage tank and trough system to the pasture with no water, buy an Army water truck, and found ourselves hauling water day in and day out to the cattle.
The Army water truck driving job was passed from one member of the family to the next. At one point my dad and I were driving down the road and we saw the big truck driving past us, but there was no driver to be seen. We soon realized Kolten, my little brother, was driving the truck and was just short enough that we couldn’t see him over the steering wheel.
It was a daily team effort hauling water and hay, pushing cows into new areas with more feed, and finding the baby calves that were left behind, usually in the dense brush.
I never had much time to plan if I am needed to help move these calves and I somehow always seem to be wearing shorts when I got the call. My job (with the help of my cattle dog – Stella) is to run through the thick bush and push the calves out and back with the herd. Now picture me running through, under, and jumping over dense, pokey, dead brush with shorts on. For weeks my legs looked like I was attacked by a feral cat.
Hauling water, hay, and moving cattle was only a short-term solution to a long-term problem. As each day passed, we watched the grass quality deteriorate and eventually get close to depletion in the pasture the cattle were grazing. Each pasture lasted less time and just when we moved the cattle into a new one it was time to move them somewhere else again. We either needed to figure out a way to provide food and water to our cattle in a more sustainable fashion or we needed to sell them.
My dad, Gary, is a big proponent of using the latest technology and practices in his job as a farmer and a rancher. The challenges the drought brought to our business were no different. He used technology and modern practices to combat the effects the drought had on our cattle and on the bottom line. We implemented a grazing technique, very uncommon in Arizona, called intensive grazing.
This practice puts cattle on small sections of land. The cattle eat all the forages in a short amount of time and then are moved to the next section. We decided to utilize the farmland we were going to grow hay on to implement this type of grazing. We began by planting and growing 30 acres of sorghum-sudangrass. We then, through trial and error, sectioned off one-acre areas by taking a small tractor diagonally across the field with the bucket of the tractor scraping the ground. The tractor pushes down the 15 feet tall grass to make room for a 2-strand temporary electric fence to be put up.
After this is done, it is time for the cattle to eat all this grass! 300 cattle are put on this one-acre section of farm-grown sorghum-sudangrass. The cattle enter the section and in one day the entire acre of 15-foot-tall grass is gone. It is like a buffet for cows! At this point, 15 minutes is taken to move the 2-strand electric fence to make a new one-acre section, the gate is opened, 300 cattle move into the next section, and the process starts all over again.
The cattle know the system now and wait by the gate as we move the fencing around. The whole herd of cattle runs into the next section and for a few hours disappear in the very tall grass. It is really is a site to see!
I asked my dad about the benefits of this type of grazing for the farm and the cattle.
Why did you decide to do this type of grazing, besides the drought impact?
We are able to grow a crop and not have to use labor, resources, or money to harvest this crop. If we had grown hay in these same fields we would have spent lots of resources cutting, baling, hauling, storing, and then ultimately feeding it to the same cattle that are eating it straight from the field now.
Is sorghum sudangrass good for the cattle?
Sorghum-sudangrass is a protein-rich grass for the cattle to eat. It also adds nutrients back into the soil.
Will you only use this grazing practice on sorghum sudangrass?
High-intensity grazing can be done in corn fields, sorghum-sudangrass fields, ditches, sorghum alfalfa blend fields, in native grass pastures, and pretty much everywhere else grasses and grains grow.
How does this gazing affect the farmland?
Intensive grazing not only combats the lack of range grasses my family’s ranch has but it also helps the farmland. Each crop grown in a field takes specific nutrients out of the field and puts specific nutrients back into the soil. Due to this, farmers rotate where they grow certain things (i.e. corn, pumpkin, grasses, etc.). The grass grown for the intensive grazing practice not only added a crop to our rotation but also adds more nutrients back into the soil. It also helps with the fertilization of our farmland. The higher density of cattle paired with short grazing periods allows for even manure distribution and an increase of nitrogen back on the land. The cattle act as a living fertilizing system!
How does this grazing affect the ranch lands?
Higher intensity grazing for a shorter duration allows for a longer rest period for the plant to recover fully which promotes the regrowth and in turn, is beneficial for the environment and for the cattle.
Is there anything negative about this type of grazing method?
Anyone would see this type of grazing method as a different management system. This scares some people away from change because there is so much to learn and implement. Overall, the benefits of this program for the land and the animals outweigh the efforts that would need to be taken to implement the program.
Do you see yourself using this practice after the drought is over and the grasses have grown back on the ranch?
Many ranches in the cattle belt use this type of grazing to increase their herd size which in turn positively affects their bottom line. This type of grazing is definitely something we will continue to work with and add to our long-term plan for our native range grazing and our crop grazing.
Intensive grazing saved our cattle herd and our ranch’s bottom line! This way of grazing and feeding our cattle has allowed us to keep ranching through the drought and continue our efforts to care for and protect our animals and the land we raise them on. This is a job that my family and I love very much, and we consider ourselves extremely fortunate to be able to raise cattle and care for the land.
In June, sixteen culinary experts from across the country got a taste of the beef industry during the Pasture to Plate Beef Tour, sponsored by beef councils in California, Colorado, Arizona, Oklahoma and Texas. Invited to the checkoff-funded event were the culinary chairs responsible for the 28 International Culinary Schools at the Art Institutes across the country. The non-profit Art Institutes operate the largest system of culinary schools in the United States.
The tour featured a visit to a cow-calf ranch, feedlot and the JBS beef processing facility in northern Colorado, along with presentations from beef experts that helped the culinary leaders understand beef’s role in a sustainable food system, and ideas for incorporating sensory and beef umami exercises into their classrooms. Attendees also had an opportunity to participate in a beef cooking competition that demonstrated their culinary talents.The spark for development of this tour was generated last fall during the California Beef Council’s Beef Leadership Summit, according to the CBC’s Christie Van Egmond, director of retail and foodservice marketing, who helped organize the tour. At that time Dave Hendricksen, the national culinary director for the Art Institutes, expressed interest in giving the Institutes’ culinary leaders more backgrounding in the beef industry.
“This is a great way to connect the next generation of chefs with those who produce the food,” Hendricksen said. He said it was “critical” that information this type of event provides gets carried down from the participating culinary leaders to the students in culinary schools studying to be chefs or operation managers.Standing out to those attending the tour was the well-being of animals throughout the process, Hendricksen said. “The constant theme of this event was animal welfare and the care for the environment,” he said. “It was amazing.”
Arizona is home to the Arts Institute of Phoenix that includes a large culinary program. The Arizona Beef Council sponsored Chef Noel Ridsdale, culinary program chair, to attend the national tour. Here is Chef Noel’s feedback about his experience.
I want to express my deepest gratitude to the Arizona Beef Council for sponsorship of my attendance at the beef checkoff-funded Pasture to Plate Beef Tour for the Art Institutes (AI). This experience was very educational and collaborative in the ways that we were able to connect with the beef council professionals, as well as with each of the AI national directors individually.The tour started on a high note with a tour of a Colorado ranch, with some great knowledge shared by the breeders on how the cattle are treated, the process for the birthing and production management. The aspects of feed analysis and herd health were very interesting. We had dinner on the ranch, and the chef turned out to be an alum of AI, and his selection of items and ways to use beef was very good.
The trip to the packing plant was very interesting. I have been in Certified Angus Beef processing facilities before but never in a mainline producer. This was one of the highlights of the tour for me. I was very interested in the sanitation, inspection process and the zero waste production aspects of the tour. I cut meat myself, but my skills do not match the speed and accuracy of the cutters on the floor there. Watching the entire process enlightened me to the accuracy and technical aspects of production but at the same time still marveled at the human element that is still involved in the process.The science of the feedlot was interesting, and it was great to see that the industry is using green technology by utilizing byproducts of other industries, such as the beer industry. This use of their byproducts as opposed to just corn would add more flavor to the beef.
The presentations on the science of beef and the practical cooking aspects were very good, and our recipes will be featured on www.BeefItsWhatsForDinner.com soon. Overall, experiencing these aspects of beef production gave me additional knowledge that I am able to utilize in my classrooms.
Thank you very much for the opportunity!
Noel G. Ridsdale, MBA, CEC, CCA, AAC
Program Chair – AI Phoenix
Editor’s Note: The Art Institute of Phoenix is closing December 28, 2018 due to unfortunate circumstances. The Arizona Beef Council is glad to have met Chef Noel and we look forward to working with him in his next ventures.
Amber Morin was raised on her family’s cattle ranch in Southeastern, AZ. This experience sparked her interest and career path in natural resource management, agricultural policy, and agriculture communications. She has worked with the Arizona Cattle Growers’ Association, Arizona’s Natural Resource Conservation Districts, and continues to promote agriculture through her current position at the Arizona Farm Bureau. Whenever time permits, she is back at the ranch helping her family run their beef business, running trails in preparation for “fun runs,” or writing.
Here are her thoughts on the urban agriculture divide and why we are all more alike than different.
Agriculture has been taking place for the last 10,000 years, and yet, ranchers and farmers are now the minority? What the heck happened?
With agriculture, humans traded the harsh uncertainty of nomadic life for the somewhat more predictable and controllable agrarian lifestyle. An improvement, for sure. In exchange for their time and dedication to caring for plants and animals, humans were afforded more abundant food supplies, health, wealth, leisure, and the ability to trade for goods that could not be grown in their home climates. In short, agricultural abundance improved lives. It still does.
All of this happened because humans are smart, they experiment, they adapt, and find answers to questions, sometimes out of curiosity and most of the time out of necessity. Agriculture changed the way humans live and it wasn’t long before humans all over the world were adapting to agriculture methods on some level. This took place for 10,000 years, and yet, in a mere two centuries, the same curiosity and/or necessity also brought about another rapid change, the movement away from agrarian lifestyles to industrial lifestyles, and now to what pessimists call virtual lifestyles and optimists call entrepreneurial lifestyles.
To break the rapid change down for the readers who love numbers, in 1790, about 90% of the American workforce was related to agriculture. In 1890, that number had dropped to about 43%. In 1990 about 2.6% of the population’s workforce was related to agriculture. Now that number has dropped to about 2%. As people moved out of rural America to pursue an improved lifestyle in urban areas, agricultural advancements have made it possible for 2% of the population to feed the masses.
Why is this important? While about 2% of the population clothes and feeds us, we can do other things with our lives and pursue other careers, and not worry about where our next meal is going to come from. If it were not for ranchers and farmers, most of us would be struggling like the unfortunate souls on the show Naked and Afraid! Although I must admit, there are some very tough people that participate! But, would anyone really want to live that way? Or, go hungry because their backyard garden failed due to a pest infestation? I know what my answer is: an emphatic, no!
Thanks to the ingenuity of agriculturalists, technological advancements and improvements in the industry, and the dedication and care that agriculturalists have for their businesses, we live great lives without a lot of worries. The few feed the many. And, it takes an insurmountable amount of dedication to thrive in the agricultural industry when things like global markets, local markets, weather, genetics, natural resources, financial constraints, and the unpredictability of caring for crops and livestock are just a few of the challenges. Being an agriculturalist requires a high degree of intelligence, resilience, and faith in oneself, in the future, and in the process.
My own dad knew this when he said to both my sister and me, “You can always come back, but you can’t always leave.” This was a gentle but very blatant way of telling us, this path takes grit and serious dedication, so go and experience life before you make the commitment to come back and manage the ranch. And, when you come back, bring what you have learned to make it better. Like all parents, ours wanted the best for my sister and me. They encouraged us to grow, learn, and improve.
So, when I asked the question, what the heck happened? How did Americans get so far removed from agriculture? It’s simple and it’s practical. Like the nomadic lifestyle, the agrarian lifestyle was not easy. It is still not easy, so Americans changed, and the industrial revolution which made promises of wealth and lifestyle improvements spurred that change. It was the anticipation of an improved future that moved most people out of rural America and into urban centers. At the end of the day, no one can be blamed for trying to improve one’s life or that of their loved ones.
Today’s “entrepreneurial revolution” coined by Seth Godin promises an even better future for Americans, as the ability to market goods, build wealth, and have more control of our lives is at our fingertips via smartphones.
This same optimism has spurred the technological advancements and environmental improvements in agriculture. We want to improve, be more precise, waste less and have more controlled data-driven outcomes. In the case of food production, doing our best is a necessity because we are not just feeding our families, and yours, with less labor and inputs, we are also feeding the world. Doing less than our best, with so many people who trust us for a safe and reliable food supply, is simply not an option.
Just as the public has always been looking to improve, agriculturalists have too!
The reality is, we are all working toward the same goal – to do our best!
– Amber Morin
Brooke from Brooke Appetit recently took over our Instagram. She shared a recipe with us and also a little more about the dairy that she and her husband live and work on in Buckeye, Arizona. Her husband, Clint, is a fourth generation farmer at Saddle Mountain Dairy. Clint and his dairy focus on keeping their dairy cows comfortable even during the hottest of months. Special misters are installed in their cow barns which keep it down to a cool 85 degrees Fahrenheit even when it’s 110 degrees outside.
Not only is temperature a focus but proper nutrition also sorts itself to the top of the priority list. A mixture of hay, grains, vitamins, and minerals is fed to their cows to ensure they are healthy while producing healthy milk for us to use. To get the full recap of the day, head over to the Arizona Beef Instagram page and check out our highlights. In the meantime, we wanted to make sure you could make Brooke’s delicious creation at home so here is the recipe!
Fancy Night In: Filet Mignon with a Mushroom Wine Sauce
6 Tbsp butter, divided
4 Tbsp olive oil, divided
16 oz baby bella mushrooms, thickly sliced
1 small or 1/2 medium red onion, finely diced
4 medium garlic cloves, minced
2 Tbsp chopped fresh thyme ( reserve a few sprigs for garnish)
4 Beef Filet Mignon steaks (about 2” thick)
1/2 cup a good Cabernet or Merlot you would drink
1 1/2 cups low sodium beef broth
1/2 cup heavy whipping cream
Salt and Pepper to taste
1. Place a large cast iron pan over medium/high heat and melt 3 Tbsp butter and 2 Tbsp oil. Add mushrooms and cook 3-5 minutes until soft. Stir in onion and cook another 3 minutes. Press in garlic cloves then season with salt, pepper, and freshly chopped thyme. Cook another 2 min, stirring constantly until garlic is fragrant, then transfer mushroom mixture to a plate. Wipe the skillet clean with a wet paper towel.
2. Pat dry steaks with a paper towel and season all over with sea salt and cracked
3. Place the same pan over medium/high heat and add 3 Tbsp butter and 2 Tbsp
oil. When butter is hot and finished foaming, add seasoned steaks to skillet,
turning over once with tongs, about 3-5 min per side for medium-rare. To best determine doneness, use an instant-read thermometer and utilize these helpful tips. If steak is browning too fast, reduce heat to medium. Use tongs to transfer steaks to the
plate with mushrooms. Also, keep in mind thinner steaks will cook faster and thicker steaks can take longer.
4. Add 1/2 cup wine and boil until reduced by half (3 minutes), scraping the bottom
with a wooden spoon to deglaze the pan. Add 1 1/2 cups broth and boil until about 2/3 cup liquid remains (5-6 minutes). Add 1/2 cup of cream and boil until sauce thickens slightly (2 minutes). Return mushrooms and steak to the pan and heat until warmed through (1-2 minutes)
Season sauce to taste with more salt & pepper, if desired. Serve immediately. Plate the steak and sauce over some creamy mashed potatoes and a side of steamed asparagus.
Brooke will be back with us again soon! Stay tuned!
As we promised, here is the next Baxter Black blog in our series. Baxter is a wordsmith, no doubt, and he also offers lots of incredible life lessons. He even went so far as to write a book about it! (Find that book here.) Enjoy these life lessons from Mr. Black and maybe try to put some of them into action soon!
Baxter Life Lesson #1
Sometimes you’ve got to glitz and glam them (to keep ‘em hooked until you can deliver the punch line)!
When Baxter gets on stage he wants to make sure everyone knows he’s the program. A friend named Mary Davis from Dodge City would make him a shirt every year. A Roy Rogers-type shirt. He said about performances, “So I’m walking in and I look like a clown. If they like you, it doesn’t make any difference.” Now he did mention it’s most likely not admiring stares he receives, but more curiosity. But curiosity holds the audience until he can start performing. And then there is nothing but appreciation and entertainment.
Baxter Life Lesson #2
If life crashes and burns, you just get back up.
Life has a way of taking you to places you never imagined you’d go, both good and bad. Baxter instilled upon us that the most important part is to get back up. Don’t sit in the ashes, smoldering. Pick yourself up, dust off your boots (or sandals or whatever footwear you might prefer) and get on with life. There isn’t a whole lot of time to sit around and pout.
Baxter Life Lesson #3
As a young man, Baxter worked on a large feed yard. His new boss walked into his converted office (previously a storage room) two days after he started working at previously mentioned feed yard and handed him a manila folder. It was the rations (feed mixture cattle eat). Baxter had plenty of experience from his time spent at other feed yards, but this had always been a specialist job at those other jobs. This new boss didn’t bother to ask if he’d even taken a class in nutrition, which he had not. He just assumed he could do it. Using this confidence (false or not) to his advantage, Baxter got it done! Point of this story? Lesson #2 from his “Lessons From A Desperado Poet” book, “You will be amazed at how capable people think you are if they don’t know you well. Don’t waste that advantage.”
Baxter Life Lesson #4
How to make decisions? Do it the way you want and see what happens. Even if you’re wrong! The previously mentioned boss taught Baxter not to fear making decisions.
When given the opportunity to decide, Baxter says you should do it. Obviously, use your best judgment and do your research but make that decision. Without the chance to make decisions, you won’t have the opportunity to learn.
Baxter Life Lesson #5
Baxter told us a story about a ranch he went to help work some cows in Utah. He was staying at a house about a mile up this big mountain from where the ranch was keeping their cows. He left in his vet truck to head down to the working area one morning and was about a half mile away from the ranch headquarters on the plain. It was a spectacular morning. As Baxter said, “One you could just steal.” From his point of view he can see everything down below. The cowboys were bringing the cows into the working area. The herd looked like a backwards tear drop. It was a beautiful sight. It was so quiet and peaceful Baxter could hear the cowboys hollering at the cows to move them to the corral gate. Well, as he was watching, the point of the tear drop seemed to hit the gate and the cows splattered back! Baxter said he could hear them a mile away yelling, mooing, some colorful language and over it all, “Git outta the gate you no good sofa ditches I’ma gunnin’ 4 yo shoes a musta linka booda nina tens!”
He said it inspired him to write a poem, one of his first, leanin’ on the hood of his vet truck. Later that morning when they took a break from preg-testing, he read the poem to the cowboys. They all laughed and said, “Yea, I know a guy had a dog like that!”
He discovered right there, that he could pick on cowboys, sheep herders, veterinarians, horse people, farmers, and all the wonderful characters that make up his world because…he is part of it. He’s been there!
He explains that it is the truth in humor that makes it funny…that’s the reason there are no science fiction jokes!
And a bonus from our friend, Baxter, the previously mentioned poem. This poem is part of his column, On the Edge of Common Sense.
THE COWBOY AND HIS DOG
by Baxter Black, DVM
There’s a scene that is really pictorial
That’s been here since time immemorial
The cowboy out riding, his dog right beside him
Somehow it’s almost historical.
They come in all colors and sizes
From dingos all full of surprises
Blue-eyed scene stealers and Queensland blue heelers
And collies that win lots of prizes.
He responds to your love and affection
And waits on his master’s direction
You say, “Put’em in!” and watch with a grin
While he obeys your command to perfection.
And just when you start to go braggin’
On that cow eatin’ wonder, you’re draggin’
The dog you admire, will pee on a tire
Or go lick his nuts in the wagon!
There’s nothin’ that makes me mad quicker
Than a dog in the wrong baliwicker,
You can’t find your niche, you son of a gun!
Go git in the pickup, pot licker!
Have you ever heard of federal grazing permits? Here in Arizona, these are an integral part of most ranching operations. Jeremy D. Krones of the Diablo Trust sat down with two ranchers to gain a better understanding for federal grazing permits and shared the findings with us on the Diablo Trust blog. We are resharing it here as it contains valuable content and learnings. Enjoy!
ASK A RANCHER: HOW ARE GRAZING PERMIT NUMBERS ON FEDERAL LAND CALCULATED?
Bob Prosser from the Bar T Bar and Gary Hase, District Rangeland Management Staff for the Flagstaff Ranger District (and longtime Diablo Trust friend), both helped answer the question, “How are grazing permit numbers on federal land calculated and monitored?”
Of the roughly 500,000 acres that comprise the Bar T Bar and Flying M ranches, nearly half are public lands held in trust for the American public by the US Forest Service.
A BRIEF HISTORY
The USFS was founded in 1905, under President Theodore Roosevelt. Coconino National Forest, our local forest, was created not long after by consolidating other, smaller forests.
Both ranches existed in one way or another before Coconino National Forest, but the Prossers and the Metzgers must now follow Forest Service rules and regulations to continue grazing their cattle on the public land.
“Grazing has occurred on the DT lands since the mid-1800s,” said Bob. The Hash Knife Cattle Company grazed much of the Diablo Trust land area in the late 1870s, alongside homesteaders and pioneers who had claims under the Homestead Act of 1862.
However, due to the lack of water and the small size of homesteads (the Stock-Raising Homestead Act of 1916 allowed new ranching homesteads to be enlarged to 640 acres), most settlers reneged on their title loans to the government.
Bob explained, “It was very common for them to run livestock on non-homesteaded lands (government land) to earn a meager existence. During this time homesteads were failing and bootlegging was the common means of revenue.”
Grazing permits were developed in our region around 1919, to bring structure to the use of the open, public lands of northern Arizona.
Maintaining “commensurate private land” and control of the waters are prerequisites to obtaining a grazing permit. The rights to graze, fence, and manage the waters on a defined area of land can be sold and transferred, as long as the Terms and Conditions of the permit are met by the owner. Permits are renewed every ten years.
“Many of the homesteads applied for and got grazing permits. Some homesteaders sold out to neighboring ranchers when they gave up trying to make a living or were caught bootlegging. These small early permits from Mormon Lake to Red Hill were the start of Flying M and Bar T Bar Ranches today,” Bob said.
WHAT A PERMIT DOES
“There are two important categories when it comes to discussing livestock numbers: permitted numbers and authorized numbers,” explained Gary.
Permitted numbers are the maximum number of AUMs (animal units per month) the grazing permit allows on the established allotment.
Permitted livestock numbers on an allotment are usually established during the NEPA (National Environmental Policy Act of 1969) process and are based on an analysis of historical livestock use, forage production and utilization data, and vegetation condition and trend information. The forage and habitat needs of wildlife and the necessary vegetative cover to protect and enhance soil and watershed properties are also key considerations when establishing permitted livestock numbers.
Authorized numbers are the AUMs the Forest Service authorities actually allow to graze on the allotment each year.
“We meet with permittees each year to determine what livestock numbers will be authorized on the allotment that year given the current and predicted resource conditions. [The number] cannot exceed permitted numbers,” wrote Gary. “We also develop the Annual Operating Instructions (AOI) for the upcoming grazing season during this meeting. The AOI contains instructions for the grazing permittee with regards to authorized livestock numbers and period of use, pasture use dates, forage utilization levels, structural range improvement constructions and maintenance, etc.”
After the meeting, permittees apply for the livestock numbers. The Forest Service reviews, modifies (if necessary), and then approves the application, and sends a bill to the ranch based on the current year’s grazing fee. Once the bill has been paid, the livestock numbers and the grazing period are authorized. The Forest Service allotments of both the Flying M and Bar T Bar are on their “summer country,” so the grazing period is usually June 01 to October 31.
The actual number of livestock on the allotment is largely based on trust between the ranchers and the Forest Service officials. Gary says that, “in the ‘old’ days, FS range folks used to count livestock on and off the allotments; [that’s] simply not the case anymore.”
The Forest Service does have the authority to require the permittee to gather their cattle to double-check numbers, or to require numbered ear tags, but Gary has only had to do that once in his entire career.
Gary said that it’s pretty easy to tell if the herd is significantly larger – or smaller – than it should be.
“It’s not just about livestock numbers,” Gary also said. The grazing period includes the season of use, and individual pastures use periods. Anyone can easily monitor when the herd is on or off a pasture or allotment.
Bob agreed with Gary, saying that the ranches are accountable for the numbers and density they have on their permit. He explained that if either ranch sees a problem one year through their monitoring, they will take that issue into account when deciding on a plan in the next year.
Both ranches monitor their lands regularly. Most Diablo Trusters know about the Forage Resource Study Group (FRSG), which monitors over two dozen sites on the ranches triannually, but FRSG is currently limited to just state and private land.
Much like FRSG and IMfoS (Integrated Monitoring for Sustainability, Diablo Trust’s long-term community and landscape-scale survey project with Northern Arizona University), the monitoring that the Bar T Bar and Flying M do on their Forest permits is collaborative.
The Bar T Bar and Flying M survey their Forest permits using a NEPA’ed monitoring protocol (“to NEPA” is the action of putting a program, like a monitoring study, through the process of review outlined in the 1969 Act).
The utilization surveys performed throughout the grazing period by the ranches and the USFS work to ensure permit and AOI compliance, and monitor resource conditions and forage utilization levels.
Allotment and leases can get more complicated, but at the basic level, this is what happens behind the scenes when you see cattle, sheep, goats, or any other livestock on Federal Land.