At the plant, we’re going to hear a report from CattleFax…
This tickles me.
At the plant, we’re going to hear a report from CattleFax…
This tickles me.
We just left Winfield Livestock Auction. Great info, nice people, and I got a hat. Good times.
Let’s see– important takeaways from the auction house or “sale barn”:
1. Seriously, Justin Brazle was a heckuva nice guy. (Yep, I said heckuva. Deal with it.) He was definitely motivated to make money, but didn’t have the corporate business man feel. Good times.
2. He puts his auctions on the Internet for real time bidding. Take that eBay!
3. His job is to help the beef industry reduce risk.
Sadly, buying cattle is expensive (cattle are bought and sold in 50,000 pound lots.) That means that a lot of money is tied up in a shipment and a lot of money can be lost on a herd. To make matters worse, right now the market is high. If it takes a downturn, a lot of people could lose a lot of money.
Not so good times.
Now… On the way to witness a “harvest.” It’s time to watch a cow die. 🙁
We had to be up at 6:15 this morning to have our bags stowed so we could be on the bus at 7:00 so we could then sit for 15 minutes. Grrr.
Not the it comes up much, but I am not a morning person. At least the restaurant serves Tazo Awake tea. Through it, I am barely functional.. Although, according to some, that makes a commie (thanks Jennifer! :))
I’ll do more of an indepth recap later, but suffice it to say we won the entree round last night (boo yeah!!!!… does anyone say boo yeah anymore?) Our dish was seared terris major steak over red wine risotto with a red wine buerre blanc with sauted vegetables finished with Tasteful Olive cinnamon pear balsamic. I think we could have given the dish a sexier name. Love steak or tender steak well done. Something…
Anyway, the important takeaway is that I made the risotto. Because I am awesome.
Today’s itenerary is very full. We’re headed to a livestock auction and then to a processing plant. Yep, today I get to see them kill a cow.
I had a light breakfast…
Okay, that’s all for now. Enjoy!
So, I went to my first Concentrated Animal Feed Operation and I have to say I am a bit underwhelmed. In a good way.
Muich like California, Pratt Feeders lot seems filled with happy cows. They all had space, food was plentiful, and they had access to water. There wasn’t much shade, but the breeze was nice.
I don’t know maybe I’m just tired, but that seems like the biggest takeaway. The CAFO seemed like a pretty okay place for a cow to be.
Something that stuck with me during the tour… We had a backgrounder on the tour bus talking about what he does. (I had no idea but a backgrounder is, conceptually, an intermediate feedlot. Cows are taken to a backgrounder and fed a cheaper feed to add size.)
I found his comment interesting. After coming from hearing Gordon Stucky talk about the importance of weaning calves in a stress-free environment, we heard the backgrounder mention some of the calves who come to him are weaned on the semi from the Southeast to his ranch. Not exactly stress-free… At least the calves have a backgrounder to look after them.
Hopefully, they are a nice as some of the guys we’ve met.
Now leaving Stucky Ranch. Had a great lunch (courtesy of Fence Post Catering)! Guess what? It was beef! It was really good BBQ beef, beans, spicy chips, and ranch pasta salad with veggies.
During lunch, Gordon Stucky spoke about calf weaning (getting a calf off milk) and how to do it as stress-free as possible. It’s kind of touchy subject because it sounds kind of cruel, but at the same, every calf has to be weaned. For his part, Gordon does everything to make it as stress free as possible and to be as considerate of the calf as possible. He is about as far from the evil villian rancher as you can get. He’s much closer to the “Aw shucks” good ‘ol boy cowboy you might find in a romance novel. Not that he’ll ever talk to me again for saying so. And I’m kind of going off general impression here…can’t say I’ve ever read a cowboy romance novel…
But I digress.
Dr. Dan Thomson also gave a very forceful talk on the public impression of agriculture. As a vet and a policymaker, he feels criticized by certain groups and responded to some of the arguments. Without going point by point, his response generally can be summed with two of his statements.
Do cows get mistreated in the beef industry? Yes.
Is it common? No.
He was very clear that no one gets sicker over videos of cattle abuse than the industry. In general, he feels that perceptions of the industry overall is driven by the actions of a small few. He points to numerous standards, laws, and training that has come from the industry to prevent poor animal welfare.
It was a good presentation that supplied food for thought.
Okay, so I am going to try live blogging my Pasture to Plate trip. So far, things have gotten off to a great start. If by great, I mean further revealing that I have a lot of maturing to do.
First off, everyone is really nice. The Kansas Beef folks have rolled out the red carpet and we’re even staying near about the prettiest spot in Wichita, which is not well know for it’s “pretty.”
So, thanks for that.
Also, thanks to the McCurry Bros (and wives and grandchildren.) Your land was beauitful and your knowledge of cattle production was amazing. The amount of science that goes into what you do is pretty astounding.
Which is why I hope that I was able to keep my giggling to a minimum during the conversation on cow artificial insemination and semen extraction in bulls. Those who know me will be proud of my restraint…
More later! Enjoy!
So, I’ve been gearing up for the cooking competition (technically I think it’s just a showcase, but I bet there will be judging or others eating…so I call it a competition) which lay ahead (the one I’m being sponsored to compete in by the Missouri Beef Council that I mentioned in an earlier post.) I’ve been doing a lot of cooking with different cuts of beef (mmm…rib eye), but mainly I’ve been thinking.
Amongst the major proteins, red meat, and steak in particular, has one unique property that I have to account for in the competition: it tastes good by itself. You can take a steak, sprinkle it with salt and pepper, let heat do its thing for 2-3 minutes per side plus 6-8 minutes in the oven and you have a masterpiece…and you didn’t have to fuss one second . With a good steak, the best thing you can do is get out of its way.
I keep seeing the judges’ face (who look a lot like Tom Colicchio in my mind’s eye) as they examine my perfectly cooked steak and giving me the “all you did was add salt and pepper to this steak? Please pack your knives and go” look. No, wait, Padma’s there, too. Which starts Mrs. WellDone yelling at me because I’m spending time with that woman and suddenly, this imagining is getting me into a lot of trouble…
Anyway, until Sunday, my thought was that this competition will live and die on the sides I prepare. Which is why I have been cooking sides. Lots of sides. And maybe a sauce. So I’ve been cooking sauces.
But then it occurs to me…I could choose spice rubs other than salt and pepper. Theywouldn’t need to be as aggressive as the rub I’d put on BBQ or chicken or slow cooked Mexican pork because they would tend to hide the flavor of the steak. But, a little rub might be just the trick.
Here’s three rubs I am seriously considering.
There are some teas that make you run–not walk– to the kitchen to get more hot water. There are some teas that make you happy to be awake. And there are some teas that make you say “What the [insert favorite expletive here]…”
So I ran across this particular gem that a coworker brought (or perhaps an ex-coworker left, I’m not really sure…) It was nestled amongst some taro candy and something gelantinous that I’m not entirely sure what was (coconut I think.) To be honest, I don’t really know anything about that the tea, except that no one else was drinking it. So I, of course, had to.
And really, that’s how I get myself into trouble. I’m the Mikey of my generation… I’ll try anything. Sometimes, like my first experience with pig’s salad, everything goes okay. Other times, I end up drinking ginseng artichoke tea.
All I can say is that it was an experience I shan’t soon forget. From the weird way drops of water fell off the teabag into my mug, diffusing in a way that looked a little too much like blood to the taste of fried foot odor, ginseng artichoke tea is not a memory I’ll be able to destroy any time soon.
And with that, we go to the breakdown.
I have no idea. I am assuming ginseng or artificial ginseng flavoring and artichoke or artificial artichoke flavoring. And tea.
Not awful, actually. The smell was very savory, but a little sweet, kind of like fried artichokes with a side of mayo. The smell of the ginseng, an odor I associate with awful, was completely masked under the pleasant smell of artichoke.
In fact, the aroma gave me high hopes. They were soon to be dashed.
Above I described the taste as being akin to fried foot odor. I stand by that.
Well…let’s see…people laughed at me. Does that count?
All in all, for a tea that is supposed to have ginseng, the overall effect was pretty weak. I got a little bit of a boost, but that could have been from the rush of folk laughing at me.
Surprise surprise..1 cup out of 5. I was just not a fan, but nonetheless…enjoy!
So we’re back. Not sure what happened last week. I looked up one day and it was Wednesday and I hadn’t done a Tea-sty Tuesday post, which is really too bad. The following post is one I’ve been wanting to do for a long time. So, here goes.
Why have I been wanting to write about Himalayan Apple Spice tea for so long? Well, there are a number of reasons: it’s great taste, it’s wonderful aroma and the fact it’s a gateway tea.
A gateway tea? You ask.
A gateway tea.
See, there are a few unfortunate souls out there who don’t love tea. You may know one. These people believe that tea isn’t good and don’t try to drink at least a cup a day. These are sad, sad individuals who are to be pitied for the teabag-shaped hole in their lives..
But, not all hope is lost. People can learn to love tea, but they’re not going to do it with generic store-brand tea bags you can buy in boxes of 1,000. No, they need something like the slightly apple-y, cardamom-y goodness of Himalayan Apple Spice tea. Once they learn to love its flavor, they will begin to experiment with other forms of tea and soon, they will be hooked.
And with that, we go to the breakdown.
It’s Yogi tea, so the name pretty much says it all. In addition to apple and organic black tea leaf, this tea contains spice in the form of organic cinnamon bark, caradamom, and clove. There’s even some pear thrown in for extra tea goodness. Also, because it’s Yogi, you can be sure that everything is organic and safe and is probably some ancient blend that has additional medicinal benefits.
In other words, feel good drinking Yogi tea. It’s good for you.
If Heaven smelled of apple pie, this tea would smell like Heaven. Which is an awfully reflexive way of saying that the tea smells really good. In fact, that’s one of the draws that makes it a great gateway tea. Even before the tea touches the lips, the aroma wafts into the nose and promises a sweet and savory experience.
Okay, I’ll stop. But seriously, Yogi has this warm apple smell, like mulled cider. It promises so much that the tea (almost) delivers. I say almost because the tea smells of cider and pie and since I take my tea unsweeted, I am always a little surprised at how un-sweet the tea is. Not that it’s a problem, just something I noticed.
Still, I give the aroma two nostrils up.
I think that if I poured a few packets of Stevia into my tea, Yogi Himalayan Apple Spice tea would taste exactly like mulled cider. But, I am trying to lay off sweetener, so I can taste the tea for itself, which I still like. Himalayan Apple Spice is an interesting mixture of sweet from the apple and pear and savory/bitter from the tea itself. It starts of sweet and slightly spicy (mainly cardamom and cinnamon), but then the tea starts to taste very strongly of the Assam black tea.
In some teas, I would find that transition to be jarring, but there’s just enough of the sweetness from the fruit (and the Stevia in the bag) left over so that the tea’s well…tea taste… is softened. The result is a tea that is just a little fruity and very nice to drink.
People start drinking tea. What more effect do you need to know? (Seriously, I made someone into a tea drinker with this tea.)
Also, the combination of cardamom, cinnamon and clove is, apparently, an Ayurvedic mixture that promotes cleansing of the body. I don’t know about that. I drink Himalayan Apple spice for the flavor.
So, Himalayan Apple Spice gets… 4.5 cups out of 5. Of all the non-crack teas, it comes as close to perfect as any I’ve had. Plus, it’s way cheaper and I don’t have to order it online.
Really, I can’t recommend it enough. Get some and try it ASAP.
Thanks to psd for the picture.