In The News
As an economist myself, it is frustrating to see our government using protectionist policies, via sanctions, being used to help the markets in anyway. However, even I have to admit, that there have been a lot of problems with NAFTA as well as other so called free trade agreements. The Chinese discussions seem to be at a dead end right now despite their need for high quality proteins. As farmers we all realize the need for protecting intellectual property rights, it is just frustrating right now having such low commodity prices.
Fake meat is all over the headlines. Companies are growing proteins in laboratories, and doing their best to manufacture products in order to mimic meat. These products seem to be full of all kinds of preservatives and ingredients that make you wonder why anyone even bothered to be against GMO’s and the negative effects red meat may or may not have.
It has certainly been a crazy year for the ranch weather wise. We had a tough spring calving given harsh winter conditions. Spring ended with an excess of moisture that made planting a long drawn out process. Wheat harvest was the best on our record despite being long and drawn out with untimely rain events. The summer started with a drought, crops started to burn up, but now it looks like fall harvest might be good given the recent rains.
The cattle are doing well. The grass has been fabulous, though a bit washy. We started a new vitamin and mineral program and you should see their coats. Our rotational grazing program is really starting to improve the grasses. As you might imagine water has not been a problem, but we have had to repair a few windmills. The bulls came out a little late this year so we are going to have to preg check extra carefully and make sure we know the short breds.
This Week's Recipe
I love to cook. This past Sunday on the way home from Church I decided I wanted to make a more flavorful Quesadilla. So, I did what I always do and searched the web for ideas. I didn’t find anything I particularly liked but, I saw some ingredients that looked good.
- Post Rock Beef Sandwich Steak (any cut will work)
- Tortilla Buns (any, esp. jalapeno cheese wraps)
- ½ Cup Sharp Cheddar
- ½ Cup Pepper Jack Cheese
- The Adobo Sauce that Chipotles come in
- 2 Medium Tomatoes
- ½ Medium Sized White Onion
- Handful of Cilantro
- One Chipotle Chile (canned in adobo sauce)
- ½ Cup of Corn (canned or fresh)
- ½ Cup of Mandarin Oranges (canned or fresh)
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Course Ground Black Pepper
- 1 Small Lime
First make the salsa by chopping up and mixing the tomatoes, onion, chipotle, oranges, and cilantro. Then, finish mixing the rest of the ingredients and refrigerate.
Second, salt and pepper the Post Rock Beef and cook (grilling is always the best but broiling in the oven is what I usually do).
Once the meat is cooked make strips (It is best to under cook the meat some, as you will finish cooking in the tortilla).
Next melt some butter in a skillet on medium heat and add some garlic to taste. While the butter is melting spread some adobo sauce on one side of the tortilla. Place the Tortilla adobo side up in the skillet and add the meat to half of the tortilla. When you see the tortilla start to puff up add the cheese and start melting (be sure to watch the tortilla so as to not burn it).
Just before the cheese is fully melted fold your tortilla and flip every 30 seconds browning each side.
Justin Ringler, 6th generation rancher and co-owner of Post Rock Beef.