Let's Talk Food!
From My Table to Yours
 All Industries go through what I call Creative Destruction at one time or another. It is about survival of the fittest. When the going gets rough the tough get innovative. As a cattle producer we are feeling the pain right now. Drastically reduced cattle prices are making for sleepless nights and this volatility is going to be the order of the day for the next year, so what's a cow/calf producer to do?
It is important to realize that most cattle operations in this country consist of fifty head or less. I don't think the average beef consumer understands this. Most of the beef in our pipeline comes from ranchers who have an intimate knowledge of their animals not money-fueled, factory farms. Small operations are closely involved with the care of their animals but they also have a harder time surviving when times get tough. To a certain degree survival is a numbers game but you can look deeper for solutions. The three facets of the cattle business hold hands but are not necessarily successful at the same time. When Cow/Calf producers were pulling in record per pound prices the feeder and finishing operations were under tremendous pressure, now the tables have been turned. So back to my question; What should the Cow/Calf producer do to survive? I will start by talking about what they shouldn't do. Many small rancher's first impulse is to skimp. They may not castrate young bulls, do first shots or background their calves in order to save money. Their thought process is since the market is so low they can't justify the extra expense therefore they will sell the calves straight off the cows and let the next cog in the wheel do the work and bear the expense. WRONG ANSWER. During creative destruction in order to stay in business you must know what your market wants and how to create value. This concept applies to all businesses, it doesn't matter if you sell widgets or walruses. Regardless of geography, in the cattle business there is one universal truth, all buyers want calves that are healthy and ready to gain. This means that the first way a producer can create value is with a good preconditioning program. When everyone else is skimping you can add value by sticking with your program. Vaccinate, castrate your bull calves, wean them for 30-45 days and get them coming to a feed bunk. If you ask any vet or potential buyer they will all agree, a good preconditioning program is number one on their list and there is twenty years of data to prove why it makes a difference. Another option is to hold your calves longer. If your operation is set up to hold your animals longer, selling them at a higher weight is an option to create value but only if you have an economical feed source, otherwise the added gain will not justify the added cost. Preg Check. Feeding open cows during the winter is just wrong. This one faux pas is the biggest money killer there is. If you haven't figured out your pregnancy rate now is the time to do so and if it isn't up to par this is the time to begin tweaking it with better genetics, a different bull, whatever increases your pregnancy rate increases your bottom line. Finally, explore different genetics, F1 crosses and all of the niche markets available to the producer, there are many ways to create value. Try to figure out a niche that can work for your particular operation. One of the biggest advantages that a small operation has is innovation. It is much easier for a smaller operation to switch gears in order to stand out in a tough market. Where capital may be lacking, ingenuity can rein supreme. Cut costs in areas that don't eliminate value. Remember what the buyer wants and while everyone else runs for the exits, stand your ground, be creative and stick with what works. Resilience equals survival. Ranching isn't an easy business, it takes a strong backbone and and a "never give up" attitude. Those who survive know in their hearts this isn't a business... It is a way of life. A Great Life! even during tough times. THINK, BE CREATIVE, ADD VALUE AND DON'T SKIMP ON THE IMPORTANT STUFF! Godspeed!  As a cattle producer I personally feel the pain when it comes to the drastic decline in cattle prices but it is important for the average consumer to understand what that means for their pocket books. The first thing I would like to point out is that there is a supply pipeline that is filled far in advance so price declines in the live and finished markets take time to filter down to the consumer. Today wholesale beef prices are 18% lower than this time last year but not necessarily being reflected at the retail and foodservice sectors. While grocery store prices have declined for 8 consecutive months the price of beef sold at retailers is down 7% from this time last year. On the flip side foodservice hasn't shown a decrease at all, in fact prices have actually increased by 2.3% even though their beef costs have decreased. Why? One reason is that grocery stores deal in predominantly fresh food therefore they move food through the pipeline quicker which allows them to lower costs quicker. Foodservice prices are more difficult to lower because of the present business environment. Rising labor costs in restaurants, rising healthcare costs and higher distribution costs all lead to higher menu prices. As the business environment changes you may see changes in the average restaurant ticket price but not for some time. On the flip side this widening gap bodes well for grocery store chains. Increasing traffic in the grocery store always favors the beef aisle because it is favored among consumers. So if you are looking to enjoy great beef and lower prices...fire up the grill and enjoy your favorite cut of meat!!! It's Grill'n Time   If there is ever a time that a cattle producer ponders the question: "What is the ideal cow?" it has to be during the winter months. With the onset of winter it is critical that your cattle head into the season in optimum body condition, health and vitality in order to come out the other side of winter in good shape, with healthy calves and plenty of vigor to bloom on spring grass. If for whatever reason this isn't the case you will spend the rest of the winter scrambling behind the 8-ball to get them through. Winter is always stressful on cows, calves and the rancher as we worry and fret and feed our way through the tough, cold months. It is also a time for reflection. We have more time on our hands because of the lack of daylight so we have more time to ponder and plan for the coming year.
So...what is the ideal cow? Personally I like Travis Meteer's answer ( University of Illinois, Extension). He recently wrote an article on just this subject. The Ideal cow is... one that makes you money and doesn't try to kill you!!!! Well said Travis, that about sums it up. The long answer is that it depends on your operation. Commercial producers that sell calves at a local auction house may want a lower input cow with a middle-of-the-road frame and milk so they can run more cows per acre yet still turn out a product that cattle buyers like. If you are selling cattle in a niche market like show cattle you would want something completely different. The bottom line is the ideal cow is one that fits your unique operation and your personal business plan. Many times small to mid-size ranchers just shoot from the hip hoping to survive from one year to the next and make a profit. When prices are high this free-wheeling approach may work fine but it doesn't protect your business from tough times like those we are currently experiencing. It is important to decide who you want to be in this business, how to differentiate yourself from everyone else and find a niche that allows your business to excel in good times and in bad. A straightforward business plan not only helps the small rancher achieve his/her goals, it is a blueprint for survival. To come out the other side of trending downward prices we must be willing to ask ourselves the tough questions, be innovative and more than anything else, have a clear definition of who we are and what type of operation we strive to be. In the end the short answer is simple. Cows that make you money and don't try to kill you or your horse! Giddy Yup! I'm ready for spring! Love it, Like it and by all means Share it!  Some people know what they want to do in life right from the start, others like myself move into jobs and careers on an ever-evolving basis. My oldest daughter is one of the former, always knowing that she wanted to be a veterinarian, the decision was easy, getting there not so. Vet school is a tough, grueling, competitive scholastic endeavor but for those who make it, like my daughter, the rewards are great. Unlike the human doctor, the veterinarian champions those who can't speak.
Recently in my favorite health newsletter; Alternatives by Dr. David Williams, he had an article about what we can learn about our own health from animal health and being a cattle producer and into natural health I was intrigued. There are many newsletters on health out there but most are just a disguise for selling some product, Dr. Williams on the otherhand is one that I love because it is packed with useful information based on time, research and experience. As a cattle producer I have learned that in order to be successful our animal's weight is one of the most critical factors in our operation. Our animals weight is about profit, loss and the sheer ability to stay in business. In the cattle business animals are bought and sold on weight and to get the weight that is crucial to profitability we have to look at each animal and decide: Do they require too much food to gain weight? Do our cows mother well and are they fertile? Do they have enough milk and do they produce healthy calves? If not the animal needs to be culled. With tight margins in a business that right now is very challenging due to the extreme drop in cattle prices what does someone like my husband and I do to stay in business? In order to survive we learn to prevent and cure diseases in our herd through nutrition and a good immunization program, it is that simple. The care and treatment of animals is much different than the human. There is no Blue Cross/Blue Shield or second opinions and in a business like the cattle business many times time and money are deciding factors on how animals will get treatment or if you can even save that animal once they reach a critical point. For this key reason it is why Veterinary schools teach more about nutrition and cellular health than any other medical school in any discipline. Veterinarians are also exceptional diagnosticians because they can't ask their patients questions and in many cases have to try and save an animal's life using the most cost-effective means available. Those in the livestock business like myself and veterinarians understand that proper nutrition isn't a maybe, it is an absolute. Animal nutrition is the single most important aspect of our daily business. We know from experience that the best diet produces the healthiest animals and no animal can live up to their genetic potential if they live on a poor diet. Think about that the next time you go to reach for that bag of chips or the fast food drive through. Your choices dictate your health potential, it is just that simple. When assessing human health the saddest fact is that most doctors today never look for nutritional deficiences or even believe they matter when diagnosing humans. We are told so many times that our diets are enough and that taking supplements just creates expensive urine; wrong, wrong, wrong. To prove this wrong all we have to do is look at the early studies on nutritional deficiencies in livestock. This research has proven that specific nutritional deficiencies have a direct cause and effect on health. As we move into a new year and focus again on our health think about nutrition. Do your own research. Tear apart your diet to see where it is good and where it needs improvement. Realize that good supplementation is not wasteful. Exercise and take command of your nutrition in order to reach your highest potential and stay healthy. Learn from those who can't speak and the doctors who care for them. Your health and proper nutrition is your greatest gift! You can learn more about Dr. Williams and his health newsletter at www.drwilliams.com  If you want to see grown men and women cry just visit any livestock auction on a Friday night. The shock and despair is palatable. We all knew cattle prices were going to go through a correction but this is way beyond what most ranchers planned for. No matter how meticulously you adapt your business strategy, these prices are hard to swallow.
We are a tenacious, hard-scrabble, resilient group and we are all used to difficult times and sacrifice but coming off the highs of recent years to the lows of today is downright terrifying. Unknown to most Americans, 97% of the beef in this country is still coming off of family-owned ranches. Every day Americans like you and me working hard to make a living and feed our country. This new extreme in prices is going to hurt a lot of people. I believe many will go out of business. Why has this happened? Several years back when the midwest and the west experienced extreme drought and other catastrophic weather events many ranches sold off a large portion of their herds which in turn created a major glut in the number of cattle available in the United States. During this time cattle numbers were the lowest our industry had seen in fifty years, but when the pendulum swings one way it always swings back and if you're not careful it will cut your head off in the process. This is exactly what we are seeing today. The industry feels cattlemen created their own worst nightmare because when the pendulum swung back it was because we then created the largest herd expansion in fifty years. Too many cattle on the market has now caused prices to implode. That's a hard one to put on your fork and swallow! We are in for a tough time economically in this industry and ranches that took on too much debt during the high prices will be scrambling for survival now, but we all know hindsight is 20/20, casting stones is futile and survival is everything. So how does one survive this market and keep their business in tact? Do what cattle men and women are known for; hunker down, get down to basics and trim the fat off of our organizations. We are used to sacrifice and we are committed to our industry and our ideals, we don't do this to get rich, we do this because we believe so strongly in what we do for a living, no one ever said the cattle industry was easy. Some survival thoughts: 1) Go over your business with a fine-toothed comb and cut out any expenses that are absolutely not necessary. 2) Renegotiate any agreements or pricing tiers you may have. 3) Pare down the herd to focus on superior genetics. The best calves will bring the most and those consistently providing the market with superior calves will survive, the rest may not. 4) If you have debt take a hard look at it and try to lock it down if it isn't before interest rates rise or pay it off if possible. Going forward don't take on any additional debt unless it is absolutely necessary. 5) Take a hard look at what you do best and focus on it, forget the rest. Trying to focus on too many things is a success killer. 6) Think outside of the box and maybe you will discover new markets or new ways of increasing your profits during this challenging time. 7) Sell anything you don't need. More than anything else, remember that we are a scrappy bunch that always survives. We have been through this before and will again. Keep the faith, love your land, your animals and your families and above all else, remember you reap what you sow. Think positive! Best of Luck to all! Godspeed, "The Princess Rancher" I would personally like to thank everyone who took part in the Food Waste Challenge! If we all do our part to be more aware of the food we waste, not only will we save money in our personal budgets, we will make a huge impact on the elimination of waste in our environment. During this final challenge take a new look at your weekly food waste and compare it to the waste you found during your first week of the challenge. Have your habits changed? Are you throwing away less? What can you do to improve further? Asking yourself these questions will help you evaluate your strengths and improve your weaknesses. www.beefitswhatsfordinner.com visit for additional help, ideas, recipes and tools . Add sauces for additional zing to your recipes: SESAME CILANTRO ALMOND PESTO 1-1/2 cups fresh cilantro 3/4 C. raw almonds, slivered or sliced 1/4 C. parmesan cheese 1/4 C. lime juice 1/4 C. vegetable or olive oil 1 Tbsp. Asian sesame oil Combine cilantro, almond and lime juice in a food processor and pulse until finely chopped. Add Cheese and oils and pulse 1-2 minutes until blended. Cover and refrigerate until use. Makes 1-1/8 cups. Use with steak, stir fry, london broil. Be creative, have fun, waste less and save more!  FUN FACT: Did you know that cattle help mitigate food waste by eating beet tops, bruised or misshapen vegetables, stale bread to name a few...
 This week in the great food waste challenge it is time to "Get Your grill on!" show me your grilliance, this is your brilliance on the grill. The above picture is my grilliance! After all of your hard work it is time to reward yourself with a great steak on the grill. Summer may be waning but the grill is just getting it's mojo started. Remember these grilling tips: 1) Bring meat to room temperature 2) Add seasonings but no salt until you pull it off the grill this helps to keep the meat nice and juicy 3) Let it rest before eating to seal in all the amazing flavors and moisture. For leftovers, if there are any, check out the website www.beefitswhatsfordinner.com for ideas and recipes. Breakfast is a great way to use leftover steak. Breakfast sandwiches, steak and eggs and for lunch try a layered beef salad. Get creative! This week do another fridge dive too to look at your expiration labels to see if you have rapidly expiring food. If you do plan your meals around these ingredients so they don't go to waste. Use your freezer as well to extend food that you don't think you will eat in a timely manner. Freeze whatever you can it is much better than wasting it. Fact: 91% of Americans throw food away prematurely due to confusion over food dates. Beef held at 40 degrees is good for 3-5 days. If you are throwing away too many fruits and vegetables, buy less more often and switch to frozen whenever it makes sense. I use frozen fruit to make my morning smoothies. The tropical frozen fruit not only tastes great but because it is frozen I don't have to add ice cubes to get it cold. Take the time to be aware of your food habits and you will save money and the planet by doing your share cutting food waste! COME ON..TAKE THE CHALLENGE..I DARE YOU! A great steak is waiting.  It's time to ramp up the challenge and get creative! By now you should have taken stock of your fridge and pantry and analyzed your food habits. If you can find a pattern to your waste you can begin to change your habits. Maybe you buy too much produce every week and it goes to waste or your week of cooking at home has turned into eating on the run. Whatever happens to be your particular challenge try and address it by shopping more often, freezing meat items when the week turns crazy or buy less. Getting creative is what we are going to do over the next week. Shop the food in your pantry and fridge and come up with recipes using what you have on hand. The surprising benefit of this little exercise is that it will actually get you out of your cooking rut. Search for new recipes using the items you currently have on hand by item type in a search engine like www.beefitswhatsfordinner.com or the food network. Remember the average family will save $2,500.00 annually by cutting down on food waste! Just think of what you can do with that money! Get Creative! Send me a picture of your brilliance on my Facebook page and gear up for the next challenge when we tap into your "Grilliance" in Challenge number 2. Remember #wasteless Live it, Love it, Share it and of course...Grill It!  There isn't anyone that cares more about food waste than the American rancher. We work hard to produce the great beef that the United States is so well known so we are joining in the fight to cut food waste. FACTS: 40% of the food brought home goes uneaten. This waste is enough to fill 90,000 seats in a Rose Bowl Stadium every single day Food Waste costs the average American family $2,500.00 a year. Think what you could do with the extra money in your pocket! JOIN ME IN THE 30-DAY FOOD WASTE CHALLENGE! Where to start: Start by assessing your current food waste during the week. What are your food waste habits? What foods are you wasting and why? Is there a pattern. Next take stock of the current inventory in your fridge and pantry. Look at item, expiration dates and # of items. UNDERSTANDING LABELS: Some of the greatest confusion begins with labeling. Beef can be stored in the fridge at 40' for 3-5 days. FREEZER SHELF LIFE: Raw beef, steak, roasts 6-12 months cooked carrots, spinach 10-12 months milk 3 months bacon 1 month MEANING OF STORE LABELS: See By Date: This tells the store how long they can display the product on their shelf. Best if Used by: This date is the date to use by to get the best/optimum flavor from the product. Use by: This is the last date the manufacturer suggests for peak product quality. WEEK ONE: The first week of the challenge is all about understanding what you waste and how to limit this waste. Small changes create a BIG IMPACT! Everyone can make a difference. LEFTOVERS: A tip for leftover steak, london broil or flat iron steaks. Thinly slice and use on salads or breakfast sandwiches. For more ideas and recipes go to: www.BeefItsWhatsForDinner.com Fun Fact: Beef is the least wasted food of all categories and cattle help cut down on food waste by eating things like beet tops and bruised vegetables. We can all create a more sustainable environment with small changes. Together we are a dynamic force. Join the 30-Day Food waste challenge and be part of a giant movement. Share your success and ideas. #wasteless. Love it, Like it and Share it! I'll be back with more tips on how to meet the challenge.. Kelly   It is grilling season once again. Grab your favorite beef, fire, bacon and a beer and let the grilling games begin!
I love cooking on the grill, in fact I cook on the grill every chance I get regardless of the season. In my mind there is no other activity I enjoy more than closing the day with a great steak on the grill and a glass of wine! Understanding some of the basics is a must for a perfect experience. 1. If at all possible don't buy prepackaged steaks because plastic traps in moisture. Talk to your local butcher, supermarket butchers are just fine. 2. Understand your grades and buy USDA Prime or Certified Black Angus if you can. A less expensive alternative is Choice graded steak. 3. Marbling is the thin white streaks you see throughout the meat this is the fat that adds flavor, juice and tenderness. 4. To ensure that your steak/meat cooks evenly remove from the fridge 20 minutes before cooking to bring to room temperature. 5. Take the time to preheat your grill, a must, you shouldn't be able to hold your hand over the heat for more than 2 or 3 seconds to know you are good to go. 6. Sear a solid crust on your steak before flipping if you move the meat too soon it will stick to the grill. 7. Check for your desired doneness and err on the side of undercooking so you don't ruin a great piece of beef, you can always add time but you can't take it away. 8. Finally, let your steak rest for 5 minutes off the grill before slicing or serving to allow the juices to settle into the meat. Finish with a drizzle of high quality balsamic vinegar. Look for one that is thick, almost like you made a reduction, for great flavor. Add some rosemary butter and you are good to go: Take 1 stick of unsalted butter slightly softened add some salt, I love Maldon regular or smoked, to taste, 2 tsp. crushed black peppercorns, 2 tsp. honey and 2 Tablespoons of chopped fresh rosemary. Mix together until smooth and drop a large dollop on the steak and let the heat of the steak melt the butter over the top. Bon Apetit! Enjoy Look for more summer grilling ideas and meat know-how to come! |
Authorwww.amazon.com/gp/product/1939930561Kelly Gray Williams is the author of a memoir; The Princess Rancher. Food has been at the core of her life for over thirty years. Her travels have taken her all over the world and have created a rich tapestry of food experiences and cultures that have shaped her philosophies on cooking and food production. My book, The Princess Rancher, is available here: www.amazon.com/gp/product/1939930561 Archives
October 2021
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