Brady Ellison: Talented USA Archer with Arizona Beef Roots

Brady Ellison is probably best known for his numerous world and Olympic titles in archery. Still, the fun fact we are excited to share is his background in the Arizona ranching community. Brady was born in Globe, Arizona, to a family from a long line of ranchers who work hard to raise high-quality beef. The connection between ranching and archery is the story we are here to share.

Brady’s love for archery started from deep family roots in hunting, a practical skill. Not only is hunting a beloved pastime, but it is also a way to spend quality time with his family members. Brady’s dad and uncle were archery sportsmen, and Brady followed suit showing a real talent for the sport. Brady started competing in 3D tournaments, in which archers are tasked with hitting targets that are 3D replicas of game animals, like deer and elk. Brady thoroughly enjoyed these competitions and started to travel farther away from home, eventually rising to the national level. His talent, hard work, and dedication to the sport eventually earned him his first shot at the Olympics.

Photo from USA Archery News.

Brady’s list of achievements is a long one, so we’ll just touch on the highlights. He has made four Olympic teams and has three Olympic medals (two silvers and a bronze). He has ranked top seven in the world since 2010, including being named number one twice in that time frame, which is where he is currently ranked. He’s won five World Cup Finals and has the unique distinction of being the only person to use a recurve bow to shoot a 900 score in the Vegas tournament, which is a perfect score. This achievement was made even more exciting by an ESPN sports analyst explaining that this is harder to do than pitching a perfect game. The list continues with over 100 international medals and 40 national titles. Needless to say, Brady is incredibly accomplished in the sport of archery.

Photo from Archery 360.

Ranching may not be what Brady does day-to-day now, but raising cattle is in his heritage. His family came to Arizona in the 1800s and started ranching in the Payson and Globe area. He did help on his family’s ranches growing up, often with gathering cows and branding, to which Brady gives some credit for his success. Ranching is hard work, and learning that lesson as a kid helped him put in the time and effort needed to be successful in archery competitions. Another aspect of ranching that has helped him achieve this level of success is knowing how to be adaptable. Brady explains, “There are so many things that are out of your control, like if it rains, if enough feed is growing, etc. Being adaptable and doing whatever you have to do to get things done are some of the things that I have taken away from our ranching family and heritage and applied to this sport.”

Maintaining a healthy diet and lifestyle is a top priority to achieve peak performance. With Brady’s background in raising cattle, he and his family include beef in their healthy diet. It’s an excellent protein source that helps Brady perform at his best during his competitions. Among the robust package of 10 essential nutrients, beef is known for, protein may be one of the most notable. In fact, one 3 oz cooked serving of beef provides 50% of your Daily Value (25 grams) of this vital nutrient—making it an excellent source! That protein ensures Brady can perform to his full capability.

Photo from the Instagram of Toja Ellison, Brady’s wife.

Brady isn’t on the ranch all too often anymore, but he is a massive supporter of farmers and ranchers. He knows the hard work that goes into raising food and wants others to know it. It’s a job that requires skill and dedication along with a tremendous passion for the lifestyle, and he hopes to see more young people step up and enter this field in the future. He acknowledges that the skills he learned on the ranch helped to ensure his success and hopes others can have the same experience.

Best Big Game Beef Appetizers

The big football game is coming up and we want you to bring the best dish to the party! We’ve listed a few of our favorite appetizers here so they’re easy to find. Make sure you make your shopping list and take home the big win, for the best appetizer that is.

Beef in a Blanket

Chef Brooke Williamson offers a beefy twist on the tailgating classic, Pigs in a Blanket, with Beef in a Blanket featuring Braised Beef Short Ribs and a Gochujang Honey Mustard Dipping Sauce.

Bite-Size Sweet and Spicy Beef Ribs

Impress your party guests with these sweet and spicy bite-size beef ribs. Using Country-Style Ribs, chili garlic sauce and brown sugar, this recipe will be a big hit!

Nacho Beef Dip

Ground Beef, salsa and cheese dip meet in the skillet for a family favorite recipe. Try this dip with tortilla chips or veggie strips.

Flaky Beef-Stuffed Pinwheels

Wow your friends with this delicious beef appetizer. Fully-cooked beef Pot Roast from your grocery store is mixed with cheese and wrapped in puff pastry. Even though you take a short cut, you can take all the credit.

If you use one of these delicious recipes be sure to take a photo and share it on social media. Tag us so we can see what you created!

Instagram: @arizonabeef

Facebook: @arizonabeef

For more recipes like these, check out BeefItsWhatsforDinner.com.

Top Ten Most-Read Arizona Beef Blog Posts of 2021

It’s the beginning of a new year, full of possibilities, but we can’t just forget about 2021. It was a year of ups and downs but the Arizona Beef blog continued to share the story of Arizona beef. Check out our annual round-up of the Arizona Beef Blog’s top ten most-read posts. This year was all about collaboration and that is heavily reflected in this list and all the partners it took to get here. We also visited with ranchers from across the state to bring you more information on how beef is raised, along with delicious beef recipes, and more! Enjoy!

10th Most Read Blog Post

Beef and Chorizo Burger, Flavors of Arizona by Chiles and Smoke

A delicious partnership between Arizona Beef and Brad Prose of Chiles and Smoke to celebrate National Beef Burger Day. The holiday may have passed but that doesn’t make this recipe any less delicious! Try it out today if you haven’t already.

9th Most Read Blog Post

Arizona Cattleman Awarded for Commitment to Excellence 

This was an article written by Morgan Boecker for Certified Angus Beef to recognize their award winner, Arizona rancher Ross Humphreys of the San Rafael Cattle Company. Another thanks to CAB for allowing us to reshare this write-up.

8th Most Read Blog Post

Advocating in Our Own Way

This summer we were thrilled to have Kailee Zimmerman as our summer intern. A past Arizona Beef Ambassador and Arizona FFA State Officer, Kailee shares about her roots, and how she continues to share about the beef community.

7th Most Read Blog Post

Beef Sustainability

Not only is beef delicious and nutritious, but it’s also a highly sustainable food source. Numerous proven sustainability practices are utilized throughout each and every step of the “pasture-to-plate” process that contribute to the way beef is responsibly raised today.

6th Most Read Blog Post

Paradise Valley Burger Company – A Burger Joint with a Unique Flair

Paradise Valley Burger Company (PVBC), located in Paradise Valley, Arizona, sits in an unassuming strip mall across the street from Paradise Valley High School. This restaurant may be small in square footage, but it does not lack in big, unique flavors, bringing customers back to try the new weekly special or just to enjoy their usual menu favorite again and again.

5th Most Read Blog Post

Beef in the Early Years with the Selchow Family

Life with a toddler is hectic, to say the least. Their little brains are working harder than they literally ever will (fun fact: from birth to age three, children’s brains are learning something every second resulting in a million neural connections per second). And do they ever stop moving? Tiffany Selchow, Director of Social Marketing and Consumer Outreach at the Arizona Beef Council, shares in this blog how her family includes beef in their busy lifestyle, made only that much sweeter (and crazy) by their young daughter, to help ensure all nutrient needs are met.

4th Most Read Blog Post

Beef and Dairy Farmers are Committed to the Environment

This was a blog written by Arizona dairyman and Arizona Beef Council board member, Clint Gladden where he covers beef, dairy and sustainability.

3rd Most Read Blog Post

Meet Your Rancher: Tim Petersen

While Tim Petersen is a first-generation rancher, ranching wasn’t his first career path. He was raised in Arizona, spending most of his life outdoors hunting, fishing, and camping with his father, who did work as a carpenter on several ranches, and taught his son a love for the outdoors. This love for the land and the outdoors gave Tim a genuine appreciation for those who managed and cared for the landscapes, leading him to his eventual career as a rancher and owner of Arizona Grass Raised Beef Co.

2nd Most Read Blog Post

Meet Your Ranchers: The Layton Family (Rokelle Reeve)

A question and answer blog post with the Layton family who ranch and raise cattle on the Arizona Strip. Read this post to learn about how this family is committed to always improving how they care for their cattle and the land they use.

The Most Read Blog Post of 2021

Meet Your Cattleman: Job Luque

Meet Job Luque! Job is the general manager of Five Rivers Cattle Company Feed Yard in Wellton, Arizona. In this Q&A, Job shares his history in the cattle community and his role at the feed yard where he shares their focus and dedication to raising high-quality, sustainable beef.

Arizona Cattleman Awarded for Commitment to Excellence 

By Morgan Boecker

Enjoy this write up from Certified Angus Beef (CAB) of Arizona rancher Ross Humphreys who was recently given the Commitment to Excellence award from CAB. Special thank you to Morgan Boecker and CAB for allowing us to reshare their work here.


Ross Humphreys walks like a cowboy and talks like one, too. His adept gaits tells of many days in and out of the saddle on his ranch just south of Patagonia, Ariz.

He wears many hats, but his black felt wide brim fits most naturally, shading him from the sun at San Rafael Cattle Company. Off the ranch, you can find him in Tucson managing stocks and his publishing company. 

Grit in every venture makes him a successful businessman, and his unrattled spirit makes the best of challenges. However, it’s his relentless drive for raising high-quality beef that earned him the Certified Angus Beef (CAB) 2021 Commercial Commitment to Excellence Award.  

A different background  

Humphreys grew up an army brat, frequently moving throughout his childhood. He earned a degree in chemistry and worked as a metallurgical engineer for a bit before going back to school for a Master of Business Administration. That sent him on a new route.  

He’s held a lot of job titles in his 72 years, from strategic business advisor to book publisher and CEO of multiple companies, just to name a few.  

In 1999 at 50-years-old, never having owned cattle or managed a ranch, he bought San Rafael Cattle Company. Admittedly, he took an unusual path to the cattle business.  

“I stood on one of the hills with my older daughter and said, ‘Anybody could run a cow on this place because you can see her wherever she is,’” he says. “So that’s how we got started.” 

Consistent little changes 

With no agricultural background, Humphreys went straight to the University of Arizona and bought a Ranching 101 textbook.  

Always curious, his questions led to new acquaintances, and Mark Gardiner, of Gardiner Angus Ranch in Kansas, became his teacher and connector.  

“I’ve hardly ever spent any physical time with Gardiners,” Humphreys admits, “But if I called them up, they’d spend two hours on the phone with me answering questions.”  

Humphreys leaned on good information and sound science. No ranch decision is made without running some math and looking at a spreadsheet.  

By genetic testing his herd, he saw steady progress by buying a little better bull than the year before. He focuses his selection to ensure balanced cows that can raise replacement females and a calf crop that produces the best beef. 

Humphreys confirms his plan works with results at the feedyard. Loads of his fed cattle have improved from 20% Prime in 2013 to 95% CAB or higher, including nearly 85% Prime today. 

“My goal is to try to produce the best carcass I can,” he says. “So, I keep trying to nudge up my cow herd so that the calves will be even better the next time.” 

Preserving today for tomorrow 

Conservation is as much part of the San Rafael story as the cattle. Named after the San Rafael Valley, the ranch is nestled in Arizona’s high desert country bordering Mexico. It’s the north end of a rich ecological site that looks like the Great Plains and is home to various plants and animals, many on the endangered species list.  

“Ninety-five percent of this ranch is perennial native grasses,” Humphreys says. “We are the last shortgrass prairie in Arizona.” 

Collaboration with conservation groups ensures the ranching operation, endangered wildlife and habitat are protected from housing or industrial development. The easements with Arizona State Parks and the Nature Conservancy led to work with U.S. Fish and Wildlife and Natural Resources Conservation Service (NRCS).  

The most important habitats on the ranch are water sources, including the Santa Cruz River, several springs and stock tanks. The endangered Sonoran Tiger Salamander is only found in stock tanks in the San Rafael Valley. Humphreys developed water sources with support from NRCS grants, creating a mutual benefit for the cattle and wildlife.  

  

Looking ahead 

Environmental investment is key to Humphreys’ long-term goal of sustaining the land.  

Even with intensive management, the land still needs water and the current Southwestern drought continues to challenge his resources. As a result, Humphreys sold roughly 65% of his cow herd this year. 

Unsure if he will ever get back to pre-drought herd numbers, he remains committed to this final career as a rancher.  

“I want to come home to a beautiful place,” he says. “I started doing this when I was 50, but I like the work. I like the cows.”  

Ever the student, he meets each new challenge with a thirst for knowledge, determined to sustain, and focused on raising the best, one step at a time.  

How Agricultural Education & the FFA Support the Agriculture Community

This summer were thrilled to have Kailee Zimmerman as our summer intern. A past Arizona Beef Ambassador and Arizona FFA State Officer, Kailee shares about her FFA experience, and how important FFA is for the agriculture community.


We each probably have a few key childhood memories that stick out. Maybe these memories consist of visiting a favorite place, spending time with family, or experiencing new things. Some of my earliest childhood memories are of playing in my dad’s agriculture classroom during evening FFA chapter meetings and going to the county fair to watch his students show their animals. I can remember how kind the students were to me and I remember how much fun it was to sit in the bleachers and watch the “big kids” show. Family gatherings were also always filled with my aunts, uncles, grandparents, and parents sharing story upon story of their time as FFA members and all of the fun memories they had. From a very young age, I began a countdown to the day when I could be an FFA member and have a blue corduroy jacket of my own.

The National FFA Organization is the largest youth leadership organization in the country with over 735,000 members across all 50 states and over 10,000 FFA members here in Arizona. More than anything, I wanted to be one of these students!


When the time came for me to enter high school and finally have the opportunity to be an FFA member, I was faced with one of the most difficult decisions I ever had to make. I was going to a school that I loved, but it did not have an FFA chapter. I had to decide if I would stay at my school and miss out on FFA or move schools to one with an agriculture program. After lots of consideration and talking to many people, another option was presented! With the help of our principal, my school was able to get an FFA chapter chartered in 2016 when I was a sophomore. This decision and the forethought of my principal truly changed the course of my life.

The first photo of the Trivium FFA Chapter


Because I attended a small charter high school that focused on classical education, my experience in ag class did not look like I had always imagined it would. We did not have a big facility with a large greenhouse, I was the only student in my chapter that had grown up around livestock, and many of my friends had never even heard about the FFA until they joined ag class. Looking back, I am very grateful that my experience was different than I expected it to be because it allowed me to have a unique perspective on the importance of agricultural education.

My parents and me at the Trivium FFA senior banquet.


Most people entered the class having no idea where their food came from and some even had some negative views about agriculture as a whole. However, these were the students that soaked up the lessons and gained the most out of their experience as an FFA member and an agricultural education student. I learned that there is no “one-size-fits-all” description of who should be involved in agriculture and who should be telling our story. We need everyone – no matter their background – to spread the truth about agriculture and to be better consumers. I believe that agricultural education and the FFA play a major role in doing that. My time as a member of the Trivium FFA chapter taught me that everyone has a place in advocating and working in agriculture, we just simply have to help them find it.

My Arizona FFA State Officer team.

Beef Enchiladas with Kailee Zimmerman

As a fifth generation Arizonan, I love life in the desert and am captivated with the culture of the Southwest. The cactus dotted landscape, beautiful sunsets and mountains create a landscape that is like none other. It feels that the last bit of the “Old West” is preserved here.


Not only do I love the landscape and tradition of the Southwest, but I also love the food! Much of the food is shaped by hispanic culture and my family grew up eating a lot of that food. One of my favorite meals is beef enchiladas. They are a staple at my house, but they also remind me of
one of my favorite traditions. We have enchiladas and celebrate “Feliz Navidad” every Christmas Eve with all of my extended family.


Our favorite enchilada recipe is from The Pioneer Woman. I’ll share some tips that we learned from making these enchiladas, but make sure to check out the full recipe at the bottom of this post!


One of the most important parts of the enchiladas is the red sauce.

The base of the sauce is a canned red enchilada sauce, and flour, canola oil, salt, pepper, garlic powder, chicken broth, and cilantro is also added to it. All of these ingredients are mixed together and heated till they come to a boil. When the ingredients are boiling, turn down the heat and let the sauce simmer for 30-45 minutes.


Now it’s time for the star of the show! The yummy, beef filling!

Cook the Ground Beef in a skillet until it is about halfway done. When it is halfway done, add in a chopped onion, green chiles, cilantro, salt and pepper. Mix this all together and cook until the Ground Beef is browned all of the way through. Ground Beef should be cooked to a safe and savory 160ºF.


Next, it’s time to cook the tortillas. These enchiladas are wrapped in corn tortillas, but I love flour tortillas and usually use those. Choose whichever you prefer!


Time to assemble the enchiladas! Put some spoonfuls of red sauce in the bottom of a casserole dish and spread evenly on the bottom. Using tongs, dip both sides of the tortilla into the red sauce. Put the beef filling and grated cheese in the tortilla, wrap and place in your casserole dish.


Repeat until your dish is full.


Top with extra red sauce, plenty of cheese and some cilantro.


Cook at 350 degrees for about 25 minutes, until the cheese is melted.


While I love this recipe, it’s the tradition and memories behind it that mean even more to me. Food has a way of bringing people together and it is even better when beef is the star of the show!


Check out the full recipe and read a fun story by The Pioneer Woman, Ree Drummond, here: Simple Perfect Enchiladas.

Beef: The Ultimate Meat Substitute

Beef is the king of protein because it’s chock-full of zinc, iron, protein, and B vitamins plus 6 other essential nutrients, making it the ultimate “meat substitute.” Beef. It’s What’s for Dinner. put their creative juices to work along with celebrity chefs and came up with some recipes to make beef the substitute of popular “other” dishes. Think Beef in a Blanket, Beef Parmesan, and Cowlamari. Explore these recipes and more below and then try them at home!

Beef in a Blanket with Chef Brooke Williamson

Chef Brooke Williamson offers a beefy twist on the tailgating classic, Pigs in a Blanket, with Beef in a Blanket featuring Braised Beef Short Ribs and a Gochujang Honey Mustard Dipping Sauce.

Link to video HERE.

Beef Parmesan WITH CHEF CARRIE BAIRD

Chef Carrie Baird beefs up a tried-and-true crowd pleaser turning Chicken Parmesan into Beef Parmesan.

Link to video HERE.

Cowlarmari with Chef Lamar Moore

Lamar Moore is one of Chicago’s favorite chefs, but he knows that squid isn’t always so popular. Watch him replace surf with turf and turn Calamari into Cowlamari.

Link to video HERE.

Maple-Mustard Glazed Ribeye Roast with CHEF HUGH ACHESON

Chef Hugh Acheson uses maple syrup to put a Canadian twist on Glazed Ham for a juicy maple-mustard glazed Ribeye Roast.

Link to video HERE.

All photos and videos courtesy of Beef. It’s What’s for Dinner.

Meet Your Rancher: Tim Petersen

While Tim Petersen is a first-generation rancher, ranching wasn’t his first career path. He was raised in Arizona, spending most of his life outdoors hunting, fishing, and camping with his father, who did work as a carpenter on several ranches, and taught his son a love for the outdoors. This love for the land and the outdoors gave Tim a genuine appreciation for those who managed and cared for the landscapes, leading him to his eventual career as a rancher and owner of Arizona Grass Raised Beef Co.

Tim’s career path varied and has included stints in mule training and real estate appraisal, which eventually led him to real estate development. When the great recession hit in 2008, he was at the top of the real estate game with custom home features in high-end magazines across the state of Arizona. However, 2008 would disrupt that success, as it did for many across the country. While this was a crushing blow to many, Tim used it as an opportunity to pivot, learn and grow, deciding he would do something different, which would pull from his diverse background and heritage. His father worked on ranches in northern Arizona, and his grandfather owned three butcher shops in Chicago, meaning the ranching and meat business made sense for Tim.

The ranching and meat businesses are not easy ones to break into, and Tim knew that. He came into the game with the financial knowledge on managing a successful ranch from his appraisal days. To fill in knowledge gaps, Tim took time to work on a friend’s ranch and even worked at the local Bashas’ meat department, where he learned the basics of cleaning the saw blades and other essential equipment care to the more complex requirements. These jobs may seem menial and unimpressive to some, but Tim had a greater goal in mind, and he took it all as a learning experience. The ranch he was working on at the time was leased, and he eventually took over that lease, where he was able to kick off his ranch and beef business. From there, it’s a tale of hard work and ingenuity.

Photo by Hazel Lights Photography.

What started out as a small business that relied on a United States Department of Agriculture (USDA) inspected harvesting facility over 100 miles away has resulted in a more integrated company built piece by piece, from hard work and creative thinking. When Tim started selling his beef directly to consumers, he would haul cattle to the University of Arizona Food Product and Safety Lab. Not long into this business, he located a harvesting facility in Chino Valley, which was ready to sell and, with his business partner, Tim purchased it. This was the best business decision as it allowed him to control the quality of the end beef product and the flow of that product. This harvesting plant is also UDSA inspected, meaning all the beef produced there can be sold anywhere in the USA.

Cattle produce about 60% edible beef, and the rest is bones, fat, tendons, etc. Tim doesn’t like to see anything go to waste, as many harvesting plants don’t, so he was keen on figuring out what to do with all the extra byproducts. His business partner is health-conscious and suggested they start producing bone broth. Bone broth is nutrient-dense, providing vitamins, minerals, and collagen. Those who are focused on their physical health find it very beneficial. Tim found a commercial kitchen to execute this idea where they eventually started to also make beef and other animal tallow (fat) which is used by restaurants. Pet treats are made from the lungs and other organs. Beef jerky is made from cuts that might not have the marbling needed for a steak or roast but is a better product in jerky form. Ground beef is a popular product, but as anyone who has raised a steer for harvest knows, there is always a lot of ground beef. So, Tim is currently developing a beef jerky that uses ground beef, ensuring that the product is used and not wasted.

Timing seems to be Tim’s best skill, as they launched an aggressive online business about two years ago, right before the COVID pandemic hit. When consumers were unsure about the reliability of their food supply, Tim and his company could keep harvesting cattle, producing beef, and selling it to people around the country. Tim reports that about 80% of his business is now done online. His product is also distributed by well-known foodservice companies such as Shamrock, Sysco, Peddler’s Son, and Custom Foods.

Tim supports the entire beef community and says, “American ranchers and feeders are raising some of the healthiest beef we’ve ever raised.” He’s found a niche in the grass-finished world of beef, and he has done everything he can to ensure the entire animal is used to the best and highest use. Grass-finished beef is a small portion of the overall beef product in the US, but there is a demand for it, and Tim is happy to fill it. Overall, Tim is a businessman who cares about what he sells to his customers. He is always willing to find a solution to a problem and find a niche to fulfill. Tim often says, “The market never lies,” and he’s proven that time and again with his current business and career path.

Photo by Hazel Lights Photography.

Advocating in Our Own Way

This summer we are thrilled to have Kailee Zimmerman as our summer intern. A past Arizona Beef Ambassador and Arizona FFA State Officer, Kailee shares about her roots, and how she continues to share about the beef community.


A recent study by the American Farm Bureau Federation showed that the average American is now at least three generations removed from production agriculture.  Rapid population increase and urbanization has left just two percent of United States citizens actively involved in raising, growing, and producing food.  We find ourselves in the middle of a reality that we have never faced before – the fact that American farmers & ranchers and consumers are divided by a large gap of knowledge and understanding. 

Whew!  Now is the time when we can take a deep breath!  While these statistics may seem daunting, there is great hope!  We also live in a world where many people are more interested than ever about their food and where it comes from.  We see foods marketed as “farm to table” and “locally grown” becoming more popular.  In order to bridge the knowledge gap between food producers and food consumers, it is so important for agriculturalists to share their story!

Picture of the Weathersby Ranch where my Nana grew up. This photo was used in the Arizona Highways magazine in 1957.

I believe that the story of American agriculture (especially, the beef community!) is one of triumph and inspiration.  Why wouldn’t we want to share it?  I am blessed to come from a family with ranching roots.  My Nana grew up on a ranch in Southeastern Arizona in the Aravaipa Canyon.  As a little kid, I loved hearing stories about the ranch and the adventures my family would have there.  However, as I have gotten older, through these stories and experiences, I have also grown a deep appreciation for the work that goes into raising cattle that will produce nutritious, sustainable protein.  I am also grateful for the example of hard work, integrity and perseverance that my Nana and other family members on the ranch set for me.


2T Ranch Show Team at 2019 Maricopa County Fair

While I did not grow up on a ranch like my Nana, I am grateful to have experienced a small degree of what it is like to raise cattle and provide food for families by raising and exhibiting show cattle.  I have raised market steers since I was 11 years old and have shown them at countless jackpot shows and fairs across Arizona.  It is hard for me to list all of the lessons that I learned from raising livestock and showing cattle, but one of the most important things I learned was how important it is to be a good representative of the agricultural community.  When we first started showing, my parents taught my brothers and me about the importance of being advocates for agriculture as we interacted with community members and visitors at the fairs we attended.  Though it was routine for us to care for our cattle and get them ready to show, this was very foreign to many people who attended the fairs.

My Nana’s Younger Brother, Jake, on the ranch.

Throughout my time exhibiting cattle, I was able to have many conversations with people who were unfamiliar with agriculture and knew very little about where their food came from.  I loved getting to talk to them and help give a little more understanding about what farmers and ranchers do to provide us with a safe, healthy and abundant food supply.


Kailee & Steer, “Switch”, and the Maricopa County Fair.

These experiences taught me that we each play an important role in advocating for agriculture – even if it feels like our part is small.  I hope that the conversations I had left an impact on the people I spoke with.  We each just have to be willing to share our story with those around us.  As we share our experiences with kindness, people are more likely to listen and respect what we are sharing and, in turn, we are better able to understand their perspectives and experiences.

“Nana” (Mary Smith) Showing Polled Herefords from the ranch.

Though there are challenges facing the agriculture community today, there are also great successes and innovations like we have never seen before.  The future is so bright!  We each just have to do our part and share our story when we are given the opportunity. 

Summer Beef Recipe Round Up

Summertime is the perfect opportunity to try something new and delicious in the kitchen or on the grill. Here is a round up of some of our favorites from www.BeefItsWhatsforDinner.com.

Hawaiian Ribeye Steaks with Grilled Pineapple Salad

Pretend you’re in a tropical location and put this on the grill. Ribeye Steaks are spiced up with cilantro, cumin and ground red pepper and served with a simple salad of pineapple, red pepper and lime. Link here.

Grilled Top Round Steak with Parmesan Asparagus

Try out a cut often overlooked with this recipe. After soaking in a tasty vinegar-garlic marinade, this Top Round Steak is grilled alongside fresh asparagus. Link here.

Salad Shakers

Trying to keep it on the healthier side this summer? Shake up your lunch and dinner routine. Mix your favorite salad ingredients with Ground Beef on top. Link here.

Mediterranean Beef and Salad Pita

Traditional ingredients like feta, olives and pita bread give this salad a Mediterranean twist. The addition of Ground Beef gives it a boost of power-packed protein. Link here.

Barbecue Chipotle Burgers

Burgers are always a safe bet for a family cookout, but try this recipe to shake up the same ole’ same ole’. Whip up your own beer-based barbecue sauce, then slather it on a perfectly prepared Ground Beef patty. Serve it all up in a “bun” of delicious Texas Toast. Link here.

St. Louis Burgers

There’s a new burger in town! Try our St. Louis burger, featuring Ground Beef, cheese ravioli, marinara sauce and ricotta cheese. Link here.

Classic Smoked Beef Brisket

Do you have a smoker sitting at home but not quite sure what to do with it? Check this out. Sliced or shredded, this smoked Brisket is great on its own or in a variety of applications. Link here.

Smoked Tri-Tip Street Tacos

Now you know how to use the smoker, here’s an idea for the end product. Smoked and roasted Tri-Tip is unexpected in a street taco. Try this flavorful version with your favorite toppings for a satisfying meal. Link here.

For even more recipe ideas, check out www.BeefItsWhatsforDinner.com.