Please note the giveaway is now closed but please enjoy the recipe below.
Labor Day is coming up quickly and we want to be ready to tackle the grill confidently and in style! To do that, we’ve partnered with someone who celebrates beef often and creates delicious recipes to bring you a yummy giveaway. Brad Prose is a Phoenix-born family man, professional recipe developer, food writer, and culinary photographer – the force behind Chiles and Smoke™. His combined passion for fine dining and BBQ shines through his presentations and cooking style. Brad uses social media, the website, and his brand to share his passion and story to inspire new ideas. Not only is he helping us with this giveaway but he also put together a taco recipe just for your enjoyment!
Giveaway details first.
What do you get?
Grand Prize receives a United We Steak puzzle, tongs, koozie, apron, lighter, and a $100 Omaha Steak gift card.
2nd Prize receives a United We Steak puzzle, tongs, koozie, apron, lighter, and a $50 Omaha Steak gift card.
3rd Prize receives a United We Steak puzzle, tongs, koozie, apron, lighter, and a $25 Omaha Steak gift card.
You have three chances to win! And the steps to enter are easy.
Here’s what you need to do to be eligible for this giveaway.
Heat up the grill to medium-high heat, around 400-450F.
Mix the rub ingredients together, taste and adjust. Slice the Skirt Steak in half, so you have 2 shorter pieces. This allows you to easily fit both on the grill. Season the Skirt Steaks well and allow the meat to rest while you start the corn.
Grill the corn, turning to char each side if desired. This will take between 6-8 minutes. While the corn is grilling, prepare the other vegetables for the salsa.
Take the corn off the grill and allow them to cool. Place the Skirt Steaks on the grill, do not disturb for 2-3 minutes until it has a nice char. Flip, repeat, and check the temperature for your desired cook. I prefer to grill until 130 for Medium Rare, knowing it will continue to rise as it rests.
The steak is resting, go ahead and cut off the corn kernels. Mix the corn and the other ingredients together, using the Ancho Coffee Rub to season it. You might need more seasoning depending on your taste.
(Optional) Toss the tortillas on the grill for 1 minute each side for an extra char.
Serve in tortillas, with the salsa.
Use a coffee that tastes good to you! I prefer dark roast for grilling, but any kind will work. There’s 1 lime in the recipe, make sure you zest it for the rub, then juice it for the salsa.
Enjoy the recipe, enter the contest and get ready for to unite with close family and friends around the grill!
Near Kingman, Arizona is the Cane Spring Ranch, owned by ranchers and everyday environmentalists Anita Waite and Sherwood Koehn. As with most ranchers, caring for the land on which Anita and Sherwood raise their cattle is of the utmost importance, and Anita’s passion for the land’s natural resources and wildlife was evident as we toured the vast mountains and valleys of this northern Arizona ranch.
Encompassing 70,000 acres, the ranch is comprised of private, state and federal pieces that make up the whole. In Arizona, and in much of the West, it is common that one ranch might include private (deeded) land and long-term leases of land owned by the different state and federal public land agencies. Anita believes that cooperation and working closely with the various governmental agencies and others, including the Arizona Game and Fish Department, is the best way to manage their ranch. Connections and relationships help ensure the area is used correctly and is available for future generations to enjoy.
The ranch is managed using a grazing pattern, which calls for cattle to be moved to one of four different pastures throughout the year. One pasture is always left empty to rest, much like when a person rests to feel rejuvenated and reinvigorated. The same goes for grasses and forages, allowing recharge and re-growth. This also allows for flexibility in having a “spare” pasture in case of drought or other cattle market issues. This resting pasture can hold their cattle for some time to get through until conditions level out.
Cattle have a preference for what they would like to eat. If they are given access to their favorite forage for an extended period, they will eat all of what they like the most and then move on to their next favorite. By rotating pastures and ensuring the pasture is not overgrazed, the ranch can guarantee the variety of forage remains the same or even increases. Various agencies and institutions have recognized Cane Spring Ranch for its wide range of grasses and forage due to the range management practices. The Arizona Botanical Society has made many visits to the ranch and has identified 28 different types of grass. Another factor in the variety of forage is the various elevations of the ranch, which goes from 3,000 to 7,000 feet. The mountain pasture holds an abundance of Pinion pines and the southern pastures at lower elevations have more seasonal forages.
Water development and improvement are a massive part of the success of this ranch. “If you build it, they will come” is a line from a famous baseball movie, and it also holds for water sources: where there is water, cattle and wildlife will go. Cane Spring Ranch had many wells drilled after Anita and Sherwood took ownership in 1993. Drilling wells at various locations around the ranch ensure cattle will travel to many areas to get water, which leads to their grazing patterns being varied. Cattle grazing in the same spot for an extended period of time is not good for the forage, so having water sources spaced out is beneficial for both the cattle and the land. Water sources are spaced out every two to three miles across the entirety of the ranch. The decision for each water source’s location was collaboration between Anita, Sherwood, the Arizona State Land Department, Arizona Game and Fish, and the United States’ Bureau of Land Management (BLM).
Exceptionally diverse, wildlife is an integral component of the Cane Spring Ranch. Mountain lions, deer, javelina, bobcats, black bears, badgers, rabbits, ravens, red-tailed hawks, desert tortoises, and more flourish on the ranch. While the wildlife and cattle mostly pose a symbiotic relationship, there is a need to keep predator and prey populations in balance. Hunting is another component of the ranch management and licensed hunters have access to almost all 70,000 acres. Working with the hunters who enjoy the outdoor lifestyle allows for a mutually beneficial relationship.
Not only do conservation efforts at the ranch find priority in Anita’s life, but she also expands her knowledge and works with fellow ranchers and agency personnel, serving as chairwoman of the Big Sandy Natural Resources Conservation District (NRCD). The NRCD’s were initially formed during the Dustbowl when there was a need to introduce new agricultural processes. Local groups were developed, such as the Big Sandy NRCD, with locally elected officials who would help disseminate information on how to manage ranches and farms in a better way and get funding to put in beneficial projects. A unique trait of the NRCD’s is their ability to do work across all types of land – BLM, state land, and private.
One of the Big Sandy NRCD’s current goals is to increase water augmentation in the surrounding area. Water augmentation means getting water underground to build up the water table, which can be accomplished by slowing the flow of water, giving it more time to seep into the ground, and allowing for less evaporation. If this is achieved, it could put more water in the Colorado River. This is a huge undertaking and involves many agencies, including, Mohave County, Arizona Game and Fish, US Fish and Wildlife, Arizona State Land Trust, the National Resource Conservation Services, and the University of Arizona. While this project will be extremely beneficial to more than just ranchers in this area, the more significant point of this story is what can be accomplished through collaboration and cooperation.
Anita and the Cane Spring Ranch have been the recipients of many awards, acknowledging the conservation efforts, including the Arizona Conservation District Zone 3 – Conservation Rancher of the Year 2000, Arizona Conservation District Zone 5 – Conservation Rancher of the Year 2000, Bureau of Land Management – Recognition for Cane Spring Ranch Land Exchange 2001, Society of Range Management – Range Manager of the Year 2008, Society of Range Management Certificate of Excellence in Range Management in 2010, and Arizona Game and Fish Wildlife Habitat Steward of the Year 2013.
When asked why so much time and effort are put in, Anita answers, “We love the land. We bought the ranch because we fell in love with it and want to do the best possible. And that was always our goal from the day of buying it. We love the cattle, of course, but our focus has been on the land. It comes from our life experiences. You take care of the land, and the land will take care of you.”
The sound of the seasoned auctioneer echoes through the sale barn welcoming the hustle, bustle, and anticipation that comes with sale day. Cattlemen and women watch the sale ring intently as their cattle get sold, or they might be there to buy cattle. Either way, they are most likely sipping on a freshly brewed cup of coffee and visiting fellow ranchers on their “trip to town.”
Ranchers work year-round to raise healthy cattle to produce delicious, nutritious, and safe beef for us to eat. The lifecycle of a beef animal includes several phases (check out this blog post on the beef lifecycle), starting with the rancher whose cows raise a calf each year. Once that calf is old enough, it is weaned from the cow and then sold. The livestock auction is a tried and true way to sell one’s calves. It is a place of camaraderie, jovial interactions with friends and family, and, of course, a little business mixed in. In a sense, it’s like a community center for ranchers.
The Willcox Livestock Auction barn, owned and operated by Sonny and Barbara Kay Shores, is a true family business and that is quickly felt upon walking through the door. Not only do Sonny and Barbara Kay work and run the sale barn, but all their children and their children’s significant others also work or have worked there, and pitch in if more help is needed. This is the kind of place Sonny and Barbara Kay’s grandchildren beg their parents to take them. Lots of activity, friendly people, and wholesome fun are had by the children and adults alike. The sale barn history is lengthy, with this being the oldest sale barn in the state of Arizona. Sonny’s father started as an auctioneer at his father’s (Sonny’s grandfather) sale barn in New Mexico in the 1960s. In the 1970s Sonny’s father came over to Willcox, purchased the Willcox Livestock Auction barn, and continued on the work he was raised to do. Sonny, having grown up in this world, has always known the sale barn life. When he turned eighteen, it just made sense that he continued and bought in on the business too, making him the third generation of sale barn owners and operators.
The sale barn owner’s job is both incredibly complex and eventful, with some stress mixed in. They are the middlemen in layman’s terms between ranchers and the buyers of their cattle, helping to sell their customers’ cattle at the best price possible. They also must take care of the buyer to bring them back year after year. The Shores stand by supporting the beef community in their area because, as they share, it is a matter of good business and just what you do as a good neighbor.
While Barbara Kay holds down the office and all of its particulars, Sonny is most often found talking on his cell phone in the cattle pens. But don’t think that makes him unapproachable. With his open and calm demeanor, he somehow makes a person feel like he has all the time in the world when, in fact, he has many pressing issues to address. He answers his phone for any call and often gets questions from ranchers about the current cattle market and whether it is a good time to bring cattle in to sell. Sonny stays up on the current cattle market and its prices, but he also has to stay up to date with cattle and beef trends, and other goings-on in the beef community. All of these are important to his business and the business of the people he works with at the sale barn.
The Shores family has always looked to the future and continues to find ways to help their local community. Sonny’s father started a bull sale many years ago to support the local ranchers in purchasing good genetics for their herds and to stay up to date with trends and what the consumer was looking for in their beef. This bull sale, and the many that have happened since its inauguration, bring bulls in from all over the country, which would otherwise have been a challenge for local ranchers to purchase. With the help of this sale, ranchers from the surrounding area have increased access to cattle genetics to raise a healthy, well-marbled beef product.
Staying on top of the new technological innovations is integral to the auction business. Buyers can either purchase cattle in-person at the sale barn, or they can buy cattle online. Online sales are good for sellers and buyers as the market is expanded to those who can tune in, especially when people are not able to travel as quickly. Social media is also in use at the Willcox Livestock Auction in the form of a Facebook page. Sonny was hesitant for a long time, but with some coaxing from his daughter, Kayla, he has found it to be a huge asset.
They are tech-savvy in the online world, but they also work hard to keep the physical sale barn up to date. A new scale to weigh cattle right in front of the buyers was recently installed. This helped increase purchases from buyers who need to know the weight of the animals before purchase and allowed online bidders to have more information before buying.
Sonny’s role is to protect and support the job of the rancher. The auction barn works hard to get the best price for the cattle brought here. This is accomplished by expert sorting and putting cattle together as a package to help the rancher earn a fair price. Some buyers might be taking cattle to a feed yard and need to fill a pen, so if Sonny can put together that package of livestock, it makes it easier for the buyer and allows a higher price for every animal in the group.
Spend any time around Sonny and his family, and it becomes blatantly evident that his desire to support ranchers runs far deeper than just the brick and mortar sale barn. The Shores family, much like other ranching families, have a deep passion for this lifestyle and want to see it carry on for generations to come. They care about their neighbors and want to help, as any good neighbor should.
The journey of raising beef is among the most complex of any food. Due in part to their changing nutritional needs throughout their lifetime, beef cattle often times will change hands and ownership up to three or four times, over the course of one and a half to three years, as they move through their various life stages.
Across this process, however, one important thing remains constant – and that’s the beef community’s shared commitment to raising cattle in a safe, humane and environmentally sustainable way. Working together, each segment of the beef lifecycle aims to make the best use of vital natural resources like land, water and energy – not just for today, but also for the future. The result is a delicious and nutritious food you can feel good about serving your family and friends.
Let’s explore how beef gets from pasture to plate in Arizona.
Raising beef begins with ranchers who maintain a herd of cows that give birth to calves once a year. When a calf is born, it typically weighs 60 to 100 pounds. Over the next few months, each calf will live off its mother’s milk and graze on forages from the rangeland. Ranches in Arizona are typically large in land area because of our dry, arid climate. Ranchers are committed to caring for their animals and the land on which they are raised.
Calves are weaned from their mother’s milk at 6 to 10 months of age when they weigh between 450 and 700 pounds. This can be done several ways with one option called fence line weaning. This means the cows are on one side of the fence and the mother cows are on the other side. They aren’t able to nurse but can still be closer to the cow, making it a less stressful situation. These calves continue to graze on pastures and may begin receiving a small amount of supplemental plant-based feed for extra energy and protein to help them grow and thrive.
Stocking and Backgrounders:
After weaning, cattle continue to grow and thrive by grazing on grass, forage and other plants with ranchers providing supplemental feed including vitamins and minerals to meet all of their nutritional needs.
Livestock Auction Markets:
After weaning and/or during the stocker and backgrounder phase, cattle may be sold at livestock auction markets.
Mature cattle are often moved to feedyards. Here cattle typically spend 4 to 6 months. They are free to graze at feed bunks containing a carefully balanced diet made up of roughage (such as hay and grass), grain (such as corn, wheat and soybean meal) and local renewable feed sources. Veterinarians, nutritionists and pen riders work together to provide individual care for each animal.
Once cattle reach market weight (typically 1,200 to 1,400 pounds at 18 to 22 months of age), they are sent to a packing plant (also called a processing facility). United States Department of Agriculture (USDA) inspectors oversee the implementation of safety, animal welfare and quality standards from the time animals enter the plant until the final beef products are shipped to grocery stores and restaurants.
Raising cattle is what we would call an active job. You don’t sit a whole lot, unless you consider riding horses a form of sitting, and on the rare occasion, it sometimes involves unintentional running. But some ranchers choose to run for fun. Yup, we said it: run for fun. It’s a crazy thought, we know, but one that Angie Newbold, Arizona beef rancher, embraces.
An active, healthy lifestyle is one that Angie and her husband Cole have always embraced, and, with their current occupations, this goal has mostly worked itself out. Angie and Cole Newbold are both first generation ranchers, meaning they are the first in their family to work on cattle ranches. This couple currently resides and works on the M-K Ranch owned by Oddonetto Family north of Globe, Arizona, where they help to raise registered Santa Gertrudis (purebred breed of cattle who are recorded in a registry) and commercial (cross bred cattle who are not registered) cattle. Cole is the full-time cowboy at the ranch while Angie works in town during the week and helps on weekends and on other busy days at the ranch.
While ranch life is active, a town job isn’t. As an active child, Angie could be found team roping daily, practicing for swim team, along with any number of other outdoor activities so it only makes sense she picked up another physical activity as an adult when life required more sitting. Running was her activity of choice, outside of ranching, because it’s a free sport that you can basically do anywhere and anytime you choose. With miles of dirt roads surrounding the ranch, it’s a logical option to expend energy she builds up from her office job.
For her husband Cole, living and working on the ranch gives him plenty of opportunities for physical activity as the work is never done. Just like all cattlemen and women, Cole and Angie, and the owners of the M-K Ranch, care about the cattle in their care and about the land they use to raise those animals. Just like how Angie is focused on keeping herself healthy, also of importance is keeping the land healthy. This is done in many ways such as pasture rotation, water development, and picking the right breed of cattle for the land. One example is the implementation of the registered herd of Santa Gertrudis cattle. These animals are known for their hardiness, meaning they can do well in hot, dry climates, such as that around Globe. They require less resources than other breeds might.
While Angie might not run with a local running club like many who live in town, she does have an avid group of running companions. These members of her running club all have four legs and bark more than they speak but are the perfect companions on the back roads as they offer some entertainment and protection. Angie jokes that the president of her running club is Josie, a small Cairn Terrier. These dogs not only run with Angie but also work on the ranch to help with gathering cattle which, in many circumstances, can relieve pressure on the cowboys and horses.
Cole, Angie’s husband, was a runner in high school and helped encourage Angie to start running. “He said, just try a 5k and see if you like it,” reports Angie who then mentions it was all down hill (or uphill, depending on the course) from there. Being a competitive person, Angie couldn’t stop there and has three marathon finishes to date with goals of more. She has recently discovered trail running and is actively competing in races around the state of Arizona. With a busy schedule at work and on the ranch, adding training runs into her schedule can be challenging but Angie states it’s a good mental break. In addition to multiple runs a week, Angie cross trains with weights on a regular basis and tries to stick to a healthy, balanced diet. Her fuel of choice includes lean beef, pinto beans, and fresh veggies and fruit, along with eggs and whole milk.
When asked for her advice on staying active with running, Angie emphasizes cross training, whether that is with weights or ranch work, if you have that option. Angie’s favorite distance to run is 6 miles because it serves as a great way to stay in shape and offers her a mental break from her office job and from recording cattle information such as birthdate, location, health records, progeny reports. The power of rewards is an important part of training too. After every race, Angie always has a good old fashion cheeseburger with all the trimmings and the good cheese. A big side of fries is always welcome! She says that during training her go-to beef meals are fajitas and pasta with meat sauce. Both are easy, filling, and packed full of the nutrients her body needs to get her down the back roads and back home.
This blog post is made possible by the generous support of the Arizona Cattle Industry Research and Education Foundation.
Where are you located: Gisela and Roosevelt Lake, Arizona
Q. Tell us about yourself, your family and about your ranch:
A. I am a first-generation agriculturalist (in other words, I am the first in my family to be a farmer or rancher). I grew up a city kid even though my family had what most would consider a hobby farm. We raised typical backyard farm animals and participated in 4-H and FFA. I showed rabbits, chickens, ducks, geese, pigs, sheep, steers, and horses. I have been riding horses since my mom was pregnant with me, so I like to say before I was born. Growing up, I loved competing with my horses in breed association horse shows, 4-H competitions, and high school rodeos. I always wanted to be a real cowgirl and dreamt of one day marrying a real cowboy.
My dream came true just after high school when I married my husband Jared, a sixth-generation cattle rancher. We have been married for 18 years and have four boys: Elias 14, Haskin 11, Tate 8, and Pratt 5. They all love to ride horses and help at the ranch, and we hope they will carry on our family legacy as 7th generation cattle ranchers. Of course, I started out all my boys on horses the same way my mom did (while they were in my belly), then hanging on behind me, and as soon as my kids can reach the stirrup of a kids saddle, they take the reins and ride their horse all by themselves.
A little more about our ranch: We have a cow-calf cattle ranch on the north shore of Roosevelt Lake in Arizona and co-own and operate an additional ranch with my husband’s parents in Gisela, Arizona. Between the two ranches (Hat Ranch and Bar L Bar Ranch), we run just over 300 head of cattle on over 50,000 acres of public land. We raise commercial Angus-cross cattle (Angus breed because that is what the market desires and a touch of Brahman breed because of its adaptability to the Arizona desert environment our cattle forage in). We sell our calves to the commercial market, which means the beef you buy in the grocery store or eat at your favorite fast-food restaurant starts at a ranch like mine. We also direct-sell beef to consumers by the individual cut or by whole, half, and/or quarter beef. With an increase in people wanting to know where their food comes from (how it was raised and making the connection to their food), we too are growing in the number of beef we raise for consumers from start to finish right on our ranch.
Q. What is the best part about ranch life? What are the struggles?
A. I really have a hard time picking favorite things and best parts, so I will narrow it down to my top favorites. Family makes the top. Getting to be with and work alongside my family every day is one of the best parts. I wouldn’t be honest if I didn’t say there are “those days.” There is a saying in the cattle community, “Sorry for what I said, we were working cattle.” So yes, there are days when you may need to go to town for “groceries,” aka “a minute away,” but we all have those days in every profession. It truly is a blessing to get to help each other out every day, to depend on one another, knowing the inside and out of the work stress of your spouse. The opportunity to be a team in your home life and work life, as one and the same, is irreplaceable. The whole family, kids, and parents, working together toward the same goal and learning together along the way is priceless.
Another favorite of ranch life is the opportunity it provides to teach my children to have a strong work ethic. Animals are depending on us, come rain or shine, school activities, or sports to provide for them. My kids know that even when we have a late-night or a holiday, chores still need to be done. They are taught to work and work hard until the job is done no matter what, something our society is missing these days.
Another great thing about ranch life is the time spent outdoors. Our whole family loves the outdoors, and yes, ranch life offers a lot of that. A long day riding my horse under the big blue sky, as large fluffy clouds dance across the horizon, with my four boys horseback following me, while we gather cattle from the mountain range, is sometimes surreal. I often pinch myself to remember I’m not dreaming. I consider myself so very lucky. I love the opportunity we have to be outdoors, caring for the land and for God’s creations. To watch a calf be born and trying to take his first steps, their cute noses, and soft coat. These top my “best part of ranch life” list too.
Though struggles, there are many. The top would be government regulations and consumer misinformation. As time goes on, these two struggles are getting harder and harder and are forcing many production agriculture operations out of business.
Q. In addition to ranch and mom life, in what other things are you involved?
A. I wear many hats, and I am not just an ordinary mom, I guess (even though I really think I am). Not only do I do routine household chores, but also bake from scratch, garden, and do canning or home food preservation. From my ranch Facebook page, many know I am completely involved in the day to day operations of the ranch from fixing fence and helping calve to being horseback gathering cattle and even hauling calves.
Other activities I give a lot of time to include:
4-H project leader
Volunteer to help youth with projects including livestock, horse, working ranch horse, cooking, sewing, canning, robotics, photography, public speaking, S.T.E.A.M., shooting sports, leadership and more
Cattle community organizations such as my county and state cattle growers’ associations. I’ve served as Gila County Farm Bureau President and served on the Arizona Farm Bureau Federation State board.
Volunteer with the Arizona Farm Bureau Agriculture in the Classroom
Serve on the Northern Gila County Fair board
Young Women’s President of the Tonto Basin Branch of the Church of Jesus Christ of Latter-Day Saints
Q. Why do you commit so many hours to volunteer in your community?
A. I have thought about this question time and time again, and I never feel I have a right answer. I always say, “I don’t know, I just do.” As I have really taken the time to ponder, it is because serving makes me happy! Putting someone else’s needs before my own, helping to make a difference, seeing the joy of others because of the time I was willing to give are the reasons why! As a selfish reason, maybe validation. I absolutely love inspiring youth and advocating for agriculture. The warm fuzzy I get inside when someone says thank you, couldn’t have done this without you, is a fantastic feeling. When someone asks me where I find the time to do what I do, I tell them you make time for the things you love. Investing your time in people is time well spent. And anything worth having takes hard work!
Q. What would you like to share with someone who is not familiar with raising cattle?
A. As cattle ranchers, my family and I truly care for the land and natural resources. John James Audubon once said, “A true conservationist is a man who knows that the world is not given by his father but borrowed from his children.” We want to pass our ranch(es) and our ranching legacy down to future generations, to see our grandchildren and even great-grandchildren and on, productively and sustainably raising cattle on the same land we raised cattle on. We study the land in cooperation with the University of Arizona and the U.S. Forest Service collecting data and analyzing forage trends. We provide water for wildlife. There are significant misconceptions around western cattle ranching and grazing on public lands. It is essential that if people have questions, they ask a real rancher, visit the ranch and get first-hand information. It seems agriculture is always under attack, but don’t fall for the latest headline getting media attention or the product labeling jargon. Know your farmers or ranchers, and you’ll know your food. Stop fighting against agriculture and start making friends in agriculture because without them, who will feed you and your family?
Q. If you could describe in one word the life of a rancher, what would it be?
A. I don’t do good with picking just one, and as I weigh the good days with the stressful days, the words I come up with seem to cross each other out. Things I considered are the beauty of riding under an indescribable Arizona summer sunset and still cattle ranching like the old-time western movies (wide open spaces, riding horseback to gather cattle, working as a family, and homemade meals together at the table). This is then compared to the fall of the cattle market prices, drought-stricken parched land or losing your best mother cow because she was torn to pieces by a reintroduced protected species called a Mexican Gray Wolf (this is reality for many of our ranching family friends Northeast of us). The hard work, blood sweat and tears and, the joy of summer rains, and a good calf crop. The highs are high, but the lows are low, so my one word would be: ineffable!
Q. Lastly and of course, most importantly, what is your favorite cut of beef, and how do you like to prepare it?
A. I am going to pick Lyman Ranches #ranchraisedbeef Rib Steak. Bring steak to room temperature. Heat BBQ grill to high heat, liberally apply (course ground) salt and pepper each side of steak, sear each side, reduce heat to low and cook till internal temp is at least 130⁰ but no more than 145⁰ (needs to be pink still). Garlic butter sauce or melting blue cheese crumble on top to serve!
To learn more about the Lyman family visit their website here.
This blog post is made possible by the generous support of the Arizona Cattle Industry Research and Education Foundation.
For Arizona’s ranching families, the land is not just where they raise cattle; it’s also where they raise their families. They have a personal stake in the quality of their environment – so they are always looking for new ways to improve the air, water and land on and near their property.
In fact, today’s cattlemen are significantly more environmentally sustainable than they were 30 years ago. A study by Washington State University in 2007 found that today’s farmers and ranchers raise 13% more beef from 30% fewer cattle. When compared with beef production in 1977, each pound of beef produced today:
Produces 16% less carbon emissions
Takes 33% less land
Requires 12% less water
Arizonans rely on farming and ranching families to manage and maintain more than 26 million acres of land in Arizona. A healthy aspect of sustainable beef production involves grazing cattle on U.S. rangelands, about 85 percent of which are unsuitable for crops. Raising cattle on this land contributes to the ecosystems by converting forages humans cannot eat into a nutrient-rich food humans can eat — beef.
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!
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.
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.
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.
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.
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.
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.
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.
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.
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.
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!