What's Going On Wednesday: September 30, 2015

Your ACA staff is preparing for one busy month kicking off TOMORROW. That's right- October Beef Month is rolling back into town, and we are excited for all the beefy happenings that comes with it. Stay tuned for weekly updates on what's happening this #OctBeefMonth and check out today's #WhatsHappeningWednesday for an update on this week's business at the Cattlemen's building.

Beef Month Kickoff

You heard it from us! October Beef Month kicks off tomorrow! Call us today if your county is interested in participating in Cowboys in the Classroom, an elementary school program where our Cattlemen visit classes to teach students about the farm. Also, call us if your county needs promotional items for county fairs. We are here to help, and can't wait for all the beefy events to take place during this exciting time of year!

If you need a press release for events happening in your county contact Erin or Kayla. They want to hear about it!

Breakin' Bread Food Festival

The ACA group at the Breakin' Beef
Food Festival in Birmingham.

Jim and Kay Akin, several Auburn University Collegiate Cattlemen and CattleWomen, Erin, Selina and Curt promoted beef at the Breakin' Bread Food Festival this past Sunday at the Sloss Furnaces in Birmingham, Ala. The group served beef sundaes, handed out October Beef Month promotional items and sponsored the Iron Chef Competition at the event. 

Jim Akin poses with Chef Joe Resha
and his Culinard apprentices.

Chef Joe Resha from JoJo’s on Broadway in Birmingham won the Iron Chef Competition. He survived two heats of competition to stake his claim as winner.

Get Moving Alabama

Today, we are kicking off the #GetMovingAL challenge with the Alabama Obesity Task Force and the Alabama Department of Education FCCLA (Family, Career and Community Leaders of America). Family and Consumer Science classes are tasked with submitting a video of how

they are getting involved with the 30-day protein challenge, funded by the National Beef Checkoff, as a way to "Get Moving!"  Stay tuned on our Facebook page for video submissions made by classes across the state!

#BeefUpYourTailgate

Speaking of Facebook, it wouldn't be fall without football. It wouldn't be football with tailgating. We want to see your tailgates! Our first-ever #BeefUpYourTailgate contest kicks off tomorrow and invites football fans and tailgate activists across the state of Alabama to post a picture on our Facebook page featuring your tailgate set up, football fans and of course, your favorite tailgate food- BEEF! 

On November 1, a winner will be selected and will receive a $250 prize package. The package comes with a Weber Smoky Joe Premium grill, a grilling utensil set, $100 beef gift card, 2 ACA 24-oz. Tervis Tumblers and a Ready.Set.Sizzle. apron for grilling! 

Contest rules and guidelines will be up on the Facebook tomorrow! Get grillin' and get postin'! #BeefUpYourTailgate

BEEF 101

Thursday, October 1 not only hosts the first day of #OctBeefMonth, but it brings another BEEF 101 course at the Lambert-Powell Meats Lab in Auburn. Erin, Curt and local cattlemen will be educating 35 students and teachers from Robertsdale High School Family and Consumer Science program about the beef industry and product. 

Chambers County Meeting

Curt will be visiting the Chambers County Cattlemen's Association meeting Thursday evening. Be prepared to meet with him and ask him your questions. If you're interested in having ACA state staff at your county meeting, give us a call at (334) 265-1867. 

Ag Round-Up

The Auburn University Ag Round-Up is taking place as part of their Homecoming tradition this Saturday, October 3 at the ALFA Pavilion from 10 a.m. until 2 p.m. Commodities from around the state will be there with food, and AU ag clubs will provide games and entertainment. Stop by and see us at the Beef tent! 

Tasty Tuesday: Autumn Pot Roast

Pot roast- a warm, nostalgic dinner that's as easy to prepare as it is to eat! A good pot roast is simply good for the soul. With the onset of Fall in the past week, we thought this Autumn Pot Roast with Root Veggies recipe would make for the perfect #TastyTuesday. Grab the recipe here or at Beef It's What's For Dinner. 

Autumn Pot Roast with Root Vegetables

Total Recipe Time: 3.5 hours
Makes 6-8 servings

Ingredients

• 1 beef Shoulder Roast, Arm Chuck Roast Boneless or Blade Chuck Roast Boneless (3 to 3-1/2 pounds)
• 1 tablespoon vegetable oil
• 8 small red-skinned potatoes, halved
• 2 large carrots, cut into 2-1/2 x 1/2-inch pieces
• 2 large parsnips, cut into 2-1/2 x 1/2-inch pieces
• 1 small leek, cut into 1-1/2 inch pieces
• 1-1/2 tablespoons cornstarch dissolved in 3 tablespoons water
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• 1/2 teaspoon each salt and lemon pepper

Instructions

1. Combine seasoning ingredients; press onto beef pot roast. Heat oil in stock pot over medium heat until hot. Brown pot roast. Pour off drippings.
2. Add 3/4 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep warm.
3. Skim fat from cooking liquid. Measure and return 2 cups cooking liquid to stock pot. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.

For recipe tips and nutrition information, visit www.BeefItsWhatsForDinner.com 

Movie Monday: Cattle Handling Tips From a Master

Dr. Temple Grandin’s unique mind due to her autism allows her to think visually. Matched with her passion for animals, particularly cattle, this drives Dr. Grandin to find the best practices, facilities and environments to handle livestock in a low-stress manner. She is a genius in the field of livestock handling mo matter whether it's dealing with people, facilities or the surrounding environment. She truly can see through the eyes of livestock, and she has devoted her life to sharing what she sees with American cattle producers.

Here are just a few of Dr. Grandin's tips to help our cattlemen out while working cattle this Fall. This #MovieMonday might even have you rebuilding your working facilities and rethinking some of your handling practices. Let Dr. Grandin show you what's the best practices...in the eyes of the livestock.

Beef Fact Friday: Cattle and Football

It might be a bold statement to make, 

but football fans all over can thank cows for the game of football. That’s right; you heard us correctly! The most important part of a football game, the football, is made from cowhide! The leather used to make footballs is just one of the many byproducts of beef production. 

If you live for Saturdays in the fall, start searching down a cow to thank. Fortunately in Alabama, they’re not hard to find! Keep this fun #BeefFactFriday in mind next time you watch your favorite team toss the “pig”skin across the turf:

Throwback Thursday: 1987

This week’s #ThrowbackThursday throws back to 1987 and some early beef checkoff action! After members of the Southeast Cattle Marketing Association decided there was more to beef than production and marketing, they decided to give more than just lip service to beef promotion. During the association’s 1987 special sale hosted in Montgomery, each producer donated $1 per head in the sale to the ACA. Pictured is 1987 SCMA President Mose Tucker (left) as he presents ACA representative Cecil Lane (right) with a $3400 check to use in beef promotion efforts.

Today, the Beef Checkoff is still continuing the legacy of beef promotion! 

What's Going On Wednesday: September 23, 2015

Happy Fall, y'all! Fall means all kinds of wonderful things. It means football, cooler temperatures that make farm labor much more tolerable, calving season for our Fall calvers out there and, of course, October Beef Month! 

We've got all kinds of exciting things going on at the Cattlemen's. We are staying so busy in the office that we can't find dates on the calendar to fit in all the meetings and events we need to have! That's a good problem to have, though, because we love working for our cattlemen. Check out #WhatsGoingOn this week at the ACA.

AJCA Growth Plan

ACA staffer Curt Berry has been working to establish a plan to increase numbers and activity in the Alabama Junior Cattlemen's Association. County presidents be on the lookout for a letter regarding advisory nominations for prospective chapters in the state! If you've got ideas or questions, call or email Curt. 

SLE Rodeo Planning is Underway

On Tuesday, the Southeastern Livestock Exposition hosted its members at the annual business and membership meeting with SLE President Thomas Ellis presiding. Following the committee and business meetings, the SLE was treated to a steak dinner in the building and fun and fellowship was had by all. Members were encouraged to seek out new members, get the groundwork moving on their committees and start thinking about sponsorships for the 2016 SLE Rodeo. ACA/SLE staffers also gave updates on their plans of action regarding the Junior Beef Expo, advertising, financials and the Cowboy Cookoff. 

The 2016 rodeo will be held March 17-19, 2016 at Garrett Coliseum in Montgomery. Stay tuned on the SLE Rodeo Facebook and SLE Rodeo website for updates and ticket sales. 

Thomas Ellis and Dr. Billy Powell will be heading to Omaha, Nebraska for the rest of this week for the Global Rodeo Conference.

October Beef Month Proclamation

As of 2 p.m. this Wednesday afternoon, October will officially be proclaimed Beef Month in Alabama. The ACA officer team and ACA staffers will join the Governor in his office as he makes it official with his proclamation and signature. The ACA officers will present Gov. Bentley with a platter of ribeye steaks in honor of the occasion. The first October Beef Month proclamation occurred in 1964 at the desk of Gov. George Wallace. 

Speaking of October Beef Month...

ACA Membership Coordinator Selina Knight will be working throughout Wednesday to put together requested October Beef Month boxes for counties. If your county chapter plans to have a booth at a county fair during October or would like to participate in Cowboys in the Classroom, call or email Selina to get promotional items! 

Social Media Spotlight

We'd just like to take a quick second to announce that the ACA Facebook page has reached over 5,000 likes! We are very excited about this, and on October 1, we will be announcing on the page, who won the beautiful steak knife set! 

Be on the lookout for exciting things during #OctBeefMonth and get ready to share, share, share the word about BEEF!

Checkoff Corner

The Beef Girl Heads South

Erin will be at a beef seminar for Associated Wholesale Grocers Thursday in Mobile. Over 30 meat market managers in South Alabama and Mississippi will meet to learn about current trends in the retail market, and ACA will present relevant market information and new consumer trends related to beef.

The Beef Girl Heads East

After a day spent in Mobil with the Associated Wholesale Grocers, Erin will spend Friday at the Lambert-Powell Meats Lab in Auburn along with AU faculty and local producers putting on an educational BEEF 101 session for the Sysco Central Alabama sales team. Lastly...

The Beef Girl Heads North

Erin stays busy working to promote our favorite product, beef...even on the weekends. This Sunday, Erin will head to Birmingham to the Breaking Bread Food Festival to promoting beef as an early event for October Beef Month. The Birmingham Originals is a group of 35 independently-owned restaurants in the area that produce this festival. The ACA sponsors an iron chef competition featuring four of their chefs and unique beef cuts. If you're interested in the Breaking Bread Food Festival, you can get more info here.  

Tasty Tuesday: Cowboy Beef Stew

In celebration of the first day of the Fall season tomorrow, we've decided to help you start building up your cold weather recipe repertoire! This [kind of] cooler weather that's come through the state in the past couple of weeks has us itching for chili, soup and, you guessed it, beef stew! We just couldn't wait to pass on this recipe to you, so here's your #TastyTuesday recipe for Cowboy Beef Stew from Beef, It's What's For Dinner.  

Cowboy Beef Stew

Recipe Time: 2.5-3 hours

Makes 6 servings

Ingredients 

• 2-1/2 pounds beef Stew Meat, cut into 1-inch pieces
• 1 package (12 to 14 ounces) dried bean soup mix with seasoning packet (not quick cooking)
• 2 cans (14-1/2 ounces each) diced tomatoes with green peppers and onion
• 2 tablespoons vegetable oil
• 1 can (14 to 14-1/2 ounces) beef broth
• 3 cups frozen diced or hash-brown potatoes (optional)
• Salt and pepper

Instructions

1. Soak beans in water overnight in refrigerator according to package directions. Reserve seasoning packet.
2. Coat beef with seasoning from reserved packet. Heat 1 tablespoon oil in large stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining oil and beef, adding additional oil as needed.
3. Pour off drippings; return beef to stockpot. Drain beans; discard water. Add beans, tomatoes and beef broth to stockpot. Bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours, or until beef is fork tender.
4. Stir in potatoes, if desired; bring to a boil. Reduce heat; continue simmering, uncovered, 5 to 7 minutes or until potatoes are tender, stirring occasionally. Season with salt and pepper, as desired.

Movie Monday: Moving Cattle on Horseback

Just like we promised, here's part three to wrap up the low-stress cattle handling trio. This #MovieMonday video from NCBA’s Cattlemen to Cattlemen about effectively moving cattle while on horseback covers the basis on what to and not to do with your cattle from the back of a horse. To view videos on low-stress handling on foot and ATVs, just scroll down our blog posts and look for the “#MovieMonday” hashtag! This is key information in practicing good animal husbandry, and in Alabama, we're all about that. Check it out:

Beef Fact Friday: Bull Buying Tips

Bull buying season is about to start up full throttle, and your Cattlemen’s staff wants to make sure Alabama cattlemen are prepared before heading out to the sales. Buying a bull comes with no small price tag (as we are sure you already know!), and the best way to ensure you get the best bang for your buck is to increase your buyer preparedness. 

View the BEEF Magazine article below for some in-depth information on following these four basic bull buying tips!

(The below information is directly quoted from BEEF Magazine.)

______________________________________________________
Step 1: Don’t buy a new disease. While I’ve never had a producer intentionally bring a new cattle disease onto the premises, in reality this is how most new diseases enter a herd. Be sure the bull is a virgin or is tested for trichomoniasis if you live in a “trich” area. Bear in mind that trich is a devastating disease that is spreading into areas where it once was either absent or rare.

What about Johne’s disease, persistent infection with bovine viral diarrhea (BVD) and campylobacter? Ask the supplier if he’s ever had a positive diagnosis and, most importantly, get permission for your herd health veterinarian to call the seller’s veterinarian to discuss the health of the seller’s herd.

Be sure to ask specific questions about diseases you want to avoid buying. If the seller doesn’t allow this communication, I’d look elsewhere for genetics.


Step 2: Buy genetics that fit your herd goals. If you’re using bulls on virgin heifers, calving ease is a high priority. Using across-breed EPDs (Angus base), select a bull below +1 for BW EPD for a high likelihood of unassisted calvings.

For bulls to be used on cows, you should buy a bull with growth, maternal and carcass traits that fit your goals. I see many producers still looking primarily at calving ease when selecting a bull for cows. This is counterproductive as you’re likely limiting the growth of the calves and decreasing pounds sold.

As a general rule, low-birthweight EPD bulls tend to be lower in weaning and yearling EPD. Buy a bull for cows that will improve hybrid vigor (which improves health), growth and carcass.

We all want cattle that will thrive in their given environment; a calf with poor vigor at birth starts life with a huge black mark. Calves should be born quickly and stand to nurse on their own within 30 minutes. Anything less isn’t acceptable, and such calves have a greater chance of morbidity, which can be a tremendous labor issue. Ask about calf vigor before you buy.


Step 3: Quarantine for 30 days. Every farm or ranch has pathogen exposure and most animals never show clinical signs of sickness. Their immune system fights off the disease and you never even know they were exposed.

However, take that “normal” animal, stress him, and put him right in with your cows with their normal pathogen load and the new bull gets sick. Thus, 30 days of quarantine is a small price to pay for improved health.

Your herd health veterinarian will likely recommend a vaccination and parasite-control protocol during quarantine based on the bull’s health history and diseases common in your locale. Call your herd health veterinarian to get advice on these preventive health procedures.

Step 4: Breeding Soundness Examination (BSE). If you’re purchasing bulls, they should have all passed a BSE before sale day. If you have other bulls in your battery, they all need to be tested before turn-out.

The cost-effectiveness of doing a BSE on every bull before every breeding season has never been higher. Nationally, about 10% of bulls fail their BSE; in my 28 years of being a beef herd health veterinarian, I’ve yet to go a year without seeing the devastating effect of having a sterile or sub-fertile bull in the herd where a BSE was not performed prior to the breeding season.

Throwback Thursday: 1986

Who remembers the drought of 1986 that so harshly threatened Alabama cattlemen’s ability to feed their cattle that it brought about national attention and aid?

The drought called the attention of the Emergency Cattle Feed Task Force which met in the ACA building to discuss ways of helping cattlemen meet immediate and long-term needs. Colorado, Wisconsin, Minnesota, Louisiana and Californian ranchers sent hay via Air Force carriers, 100+ rail cars and truckloads to meet the needs of Alabama’s cattle industry.

This just goes to show that the beauty of the American beef industry is that we take care of one another; we have each other's backs. We will stop at nothing to put the care of livestock as a top priority, no matter if it's ours, our neighbors' or a complete strangers'. Animal husbandry is our trade.

What's Going On Wednesday: September 16, 2015

Who's loving the Fall weather this week brought along with it? Your ACA staff sure is because we know the Fall season brings some exciting things through our office- namely, October Beef Month and Fall calving season! We are staying busy, and we know the Alabama Cattlemen are as well with new babies hitting the ground left and right! 

Here's #WhatsGoingOn with what your ACA staff is doing for you this week:

Social Media Posts

Speaking of new babies hitting the ground during the calving season, we want to see! Post your new calf pictures on the Alabama Cattlemen's Association Facebook page so we and the rest of our followers can watch together as the Alabama beef industry grows! We can't wait to see all the pictures!

Junior Beef Expo

It's an exciting day because the Junior Beef Expo rules are now available to view on the website! The JBE will be held March 18-20, 2016 at the Garrett Coliseum in Montgomery in correspondence with the SLE Rodeo.

Some notable deadlines are:
October 15: Deadline for EID tagging is Steers & Market Heifers
October 30: Deadline for Market registration
January 1: Deadline for breeding heifer entries

Visit the link above for more details, and if you come upon a question not already covered in the rules, contact Curt Berry. 

Congressman Luncheon

Congressman Mike Rogers stopped by the ACA building Monday for a luncheon hosted by the ACA. A group of 30 were able to visit and hear from the Congressman while enjoying some delicious beef! 

Protein Panel in Huntsville

Erin Bealsey spent all day Tuesday in Huntsville as she and other Limestone and Madison counties producers represented the ACA in a large consumer show hosted by the Von Braun Center. Mickey Childers, Donna Jo Curtis, Ray Hilburn and Erin (all pictured left) discussed and took consumer questions about how beef, dairy, poultry and eggs are produced in America during a Protein Panel discussion. Erin and the producers also hosted a booth in the show where the steer trailer showed the main primal cuts of a beef animal, and Erin performed a "tailgating with beef" cooking segment for the show's large crowd. 

Burger Bash

This first-time event will hit Montgomery Thursday evening for a night full of good beef! The Alabama Cattlemen's Association is sponsoring the beef product for this event, and Erin, Selina, Kayla and Curt  along with a few Montgomery County cattle producers will be making Cattlemen's sliders to serve at the ACA booth. 

During the Burger Bash, 12 River Region restaurants will compete for the winning, tastiest burger to represent Montgomery at the World Food Championship.

BEEF 101

If it's not obvious that the Fall is Erin's busiest time of year already, it's about to be. Erin will be leading a BEEF 101 program with Jeff State Culinary and Shelby County Career Tech Culinary at the Lambert-Powell Meats Lab in Auburn Friday, September 18. 

The group will hear the "Pasture to Plate" story, participate in a live animal evaluation with local producers and AU cattle, tour the packing facility and view a carcass fabrication. All the while, asking questions about our industry and having them answered by industry professionals. 

World Champion Auctioneer in Montgomery

ACA's Billy Powell visits with
Brandon Neely and Autauga County
producer Wayne Thorn

Brandon Neely stopped by the Montgomery Stockyards Monday, September 14 to provide his talents at the market's bred heifer sale. Neely, a Southside, Ala. native, is the first ever Alabamian to bring the world title back to his home state. Jerry Etheredge and other stockyard staff were excited to have him by to help sell the day's 1,300 cattle. Visit the ACA Facebook, Twitter or Instagram pages to hear his chant! While you're there, follow us! 

Tasty Tuesday: BBQ "Nachos"

Dinnertime should be fun- at least we think so! What's so unique

Picture from
BeefItsWhatsForDinner.com

about beef is that it's such a versatile centerpiece! It can be served at a black tie affair in the form of a filet mignon or bone-in ribeye or at the ballgame as a hotdog or burger. No matter how fancy or casual, beef is always delicious and nutritious.

This week's #TastyTuesday recipe falls more in line with the casual style of beef as it comes covered in baked beans, barbecue sauce, mozzarella cheese, green onions and sour cream! That's right- on our menu this week is BBQ "Nachos!" Serving beef up this way is sure to make a fun meal your family can't get enough of! Cook it for dinner or your tailgate, and no matter what, you're sure to get the win!

For recipe tips and nutrition information, visit Beef, It's What's for Dinner. 

BBQ "Nachos"

Time: 35-40 minutes

Makes 10-12 servings

INGREDIENTS

• 1 pound cooked beef pot roast or brisket
• 1 package (20 to 24 ounces) frozen waffle fries
• 1 can (16 ounces) baked beans, drained
• 1/2 cup barbecue sauce
• 1 cup reduced-fat shredded mozzarella cheese
• 1/2 cup reduced-fat sour cream (optional)
• 1 green onion, chopped

INSTRUCTIONS

1. Prepare waffle fries according to package directions. Shred beef pot roast with two forks.
2. Meanwhile, combine beef and barbecue sauce in a medium saucepan. Heat beef mixture over medium heat 8 to 10 minutes or until beef is heated through, stirring occasionally. 
3. Reduce oven temperature to 350°F. Top waffle fries with beef mixture, beans and cheese. Bake in 350°F oven 5 to 7 minutes or until mixture is heated through and cheese is melted.
4. Top mixture with sour cream, if desired. Sprinkle with green onions.

Movie Monday: Moving Cattle with ATVs

Just like we promised last week, this week’s #MovieMonday will continue the trio of videos for effectively handling cattle in a low-stress manner while herding and sorting. Just as a refresher, last week’s was all about handling cattle on foot- a common practice in our great state- but this week’s focuses on using ATV’s as a means for moving your cattle.

It’s easy to learn what to and not to do on an ATV when you’re with your herd. Just watch below, and let Curt Pate and Dr. Temple Grandin show you the ropes: 

Beef Fact Friday: Tailgating Food Safety

That's right. It's time for Saturday's down South...almost!

What does that mean? Football, obnoxious outfits, marching bands, cheerleaders and of course, TAILGATING.

At the Alabama Cattlemen's Association, we encourage our state's dedicated tailgaters to #BeefUpYourTailgate and make beef the star of your tailgating menu! It's an easy, nutritious way to charge up for the big game! Not to mention, it's a favorite across all ages!

In Alabama's hot summers and cold winters, however, it's important to keep food safety a ^top^ priority at your tailgate so you can enjoy those delicious meals and stay healthy for the game later! A lot of questions arise from concern for food safety, and that's why today's #BeefFactFriday is all about how to safely handle your beef while preparing, cooking and storing up for your tailgate. 

Keep in mind that the "danger zone" for beef is 40-140 degrees Fahrenheit. ACA's Erin Beasley said, "Tailgate food in the danger zone has the potential for ready-to-eat microorganisms to grow at an exponential rate. A good example of this is a dip made with beef probably contains some kind of dairy product like mayo, cream cheese, etc. This is a great place for listeria to grow in the danger zone."

Here's a great Q&A to answer your questions about how to safely tailgate with beef:

(The information provided below is Food Safety Information provided by the United States Department of Agriculture Food Safety and Inspection Service. The Alabama Cattlemen's Association does not claim ownership of the information in the proceeding Q&A.)

Q. Several of us are planning a tailgate party.
How can we handle the foods safely?

A. Keeping food at a safe temperature between home, a store or restaurant, and the tailgate location helps prevent foodborne illness. Follow these tips from the U.S. Department of Agriculture (USDA) to ensure that your food stays safe.

· Carry cold perishable food like raw hamburger patties, sausages, and chicken in an insulated cooler packed with several inches of ice, frozen gel packs, or containers of ice.

· Place an appliance thermometer in the cooler so you can check to be sure the food stays at 40 °F or below.

· When packing the cooler for an outing, be sure raw meat and poultry are wrapped securely to prevent their juices from cross-contaminating ready-to-eat food.

· To keep food like soup, chili, and stew hot, use an insulated container. Fill the container with boiling water, let it stand for a few minutes, empty, and then put in the piping hot food. If you keep the insulated container closed, the food should stay hot (140 °F or above) for several hours.

· If you can’t keep hot food hot during the drive to your tailgate, plan ahead and chill the food in the refrigerator before packing it in a cooler. Reheat the food to 165 °F as measured with a food thermometer.

Q. How do you handle marinated meat for tailgate
cooking?

A. Some recipes state to marinate meat and poultry for several hours or days, either to tenderize or add flavor. Acid in the marinade breaks down connective tissue in meats.

Always marinate food in the refrigerator, not on the counter. If some of the marinade is to be used for basting during smoking or as a sauce on the cooked food, reserve a portion of the marinade. Don’t put raw meat and poultry in it. Don’t reuse the marinade
from raw meat or poultry on cooked food unless it’s boiled first to destroy any harmful bacteria. 

Transport marinated meat and any reserved marinade in a cooler, and keep it cold until grilling it.

Q. Can you partially cook food at home so it grills faster at the tailgate gathering?

A. No. Partially cooking meat or poultry ahead of time should only be done if the food goes immediately from the microwave or stove to the hot grill. Partial cooking of food without cooking it to a safe temperature allows harmful bacteria to survive and multiply. Once meat or poultry starts cooking, continue cooking until it reaches a safe temperature as determined with a food thermometer.

Q. What are the safe temperatures for cooking meat and poultry?

A. Cook food to a safe minimum internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached the temperatures recommended below.

Cook all raw beef, pork, lamb and veal steaks,
chops, and roasts to a minimum internal
temperature of 145°F as measured with a food
thermometer before removing meat from the heat
source. For safety and quality, allow meat to rest for
at least three minutes before carving or consuming.
For reasons of personal preference, consumers may
choose to cook meat to higher temperatures.

Cook all raw ground beef, pork, lamb, and veal to an
internal temperature of 160°F as measured with a
food thermometer.

Q. How do you avoid cross-contamination?

A. When taking food off the grill, use a clean platter. Don’t put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food. In hot weather (above 90 °F), food should
never sit out for more than 1 hour.

Q. Are leftovers from a tailgate party safe to eat later?

A. Some people have so much fun at tailgate gatherings, they never actually watch the sporting event. But that doesn’t mean it’s safe for the food to stay unrefrigerated before, during, and after the event. Holding food at an unsafe temperature is a prime cause of foodborne illness. Store perishable food in the cooler except for brief times when serving. Cook only the amount of food that will be eaten to avoid the challenge of keeping leftovers at a safe temperature.

Discard any leftovers that are not ice cold (40 °F or below) after the game. Food should not be left out of the cooler or off the grill more than 2 hours (1 hour when the outside temperature is above 90 °F).

Throwback Thursday: 1985

#ThrowbackThursday to September of 1985 in Coffee County. The Coffee County Cattlemen’s Association hosted a large crowd that enjoyed a cookout, farm tours and cattle judging during their summer field day. The meeting was hosted by N&N Ranch near Enterprise.

Pictured L-R are officers Bob Helms, R.O. Nichols, Ben Moates and F.O. Nichols along with Dan Presley, Coffee County Extension Agent. 

What's Going On Wednesday: September 9, 2015

If you thought August escaped us fast, then what do you call what September is doing to us? Wow! We sure hope every one of our members had a relaxing,beefy and football-filled Labor Day weekend!

As usual things are busy around the Cattlemen's building! The staff members are hitting the ground running as we are gearing up for the exciting months ahead.

See #WhatsGoingOn around the ACA building this week and stay updated on what your ACA staff is doing for you! Check it out:

BEEF 101

Thursday, September 10th will host more than 80 young industry professionals and influencers as a multi-faceted group merges together for BEEF 101 at the Lambert-Powell Meats Lab in Auburn. Drake State and University of North Alabama Culinary Schools will enter into the world of beef cattle production to learn about the "Pasture to Plate" process to better understand the beef industry and product. During the session, they will hear from ACA staffers Dr. Billy Powell and Erin Beasley about an overview of the process, and following, Dr. Misty and Jason Edmundson and ACA President Jim Akin will host breakout sessions  during a live animal evaluation on cattle management, terminology and beef cuts. 

Following a beef lunch, the groups will tour the packing plant and learn about the slaughter and fabrication process. Erin Beasley and Dr. Bratcher of Auburn's Department of Animal Sciences will even fabricate a carcass right in front of them! This program is an excellent way to teach the beef industry influencers about the beef product and how it goes from pasture to plate! 

Also joining in on the BEEF 101 program is the...

Youth Cattlemen's Leadership Program

The 18 emerging leaders of the YCLP Class II led by Dr. Don Mulvaney will join in on the BEEF 101 program fun to refresh and educate on the "Pasture to Plate" process. Preceding and following the live animal evaluation and the packing plant tour, the group will delve into some leadership concepts and training discussions and exercises. 

Alabama Legislature

On Tuesday, September 8, the second Special Session of the Alabama Legislature came to order to seek out ways to fill the $200 million gap in the state's General Fund. ACA Lobbyist Dr. Billy Powell ACA is monitoring the session, and here are some facts he's laid out to help you follow what's happening on the Hill!

• The House Weighs and Means Committee is passing some revenue enhancement bills that will now face the full House for voting.
• A proposal to increase property taxes was killed in the House Weighs and Means Committee this morning.
• Word on the street is that it's unlikely that many of these revenue enhancement bills will pass the full House and Senate. If this prediction holds true, the $200 million gap will not be filled and significant cuts in the state government will be made. 
• As of today, the budget for the Department of Agriculture and Related Industries looks promising. 

There's a quick legislative update. Don't hesitate to call with questions!

Sell the Sizzle

This coming Friday will host the kick off of the October Beef month “Sell the Sizzle” promotion with Sysco Gulf Coast.  As an incentive for this promotion, the top two beef salesmen will receive a cash prize for selling the most beef over their base levels for the month! The overall goal is to generate a $30,000 to $40,000 increase in beef sales during October Beef Month because we think everyone should #EatBeef. 

Junior Beef Expo

Planning and rule-making for the 2016 Junior Beef Expo is underway following last week's Alabama Youth Livestock Show Association! Save the date because the JBE will be held March 18-20, 2016 at Garrett Coliseum in Montgomery during the SLE Rodeo!

Be on the lookout for information regarding the JBE. Entry deadline will be October 30, 2015! Entry information will be sent to agriscience teachers and County Extension Agents on deadlines and how to attain EID tags for show livestock.

The MOOseum Renovation

Weekly meetings between ACA's Billy Powell, Erin Beasley, Curt Berry and Kayla Sellers are held, and the staff are working daily on the back-end projects associated with The MOOseum renovation! Be on the lookout for exciting changes in the future.

As for now, The MOOseum is up-and-running and just waiting for your class to visit! Book a tour now by calling (334) 265-1867 or by emailing Jessica Kennedy. 

Staff Out and About

ACA staffer Curt Berry will be on the road this Friday as he joins ACA Vice President Richard Meadows in Houston County for a farm tour of Meadows Creek Farm. South Carolina-native Curt is taking as many opportunities as possible to explore the state and meet our cattlemen, and Friday will be his first adventure since his start on July 15. If you're interested in having Curt stop in for a visit, email him or call (334) 265-1867. 

Tasty Tuesday: Hearty Shepherd Pot Roast Pie

It's hard to find someone who would not agree that shepherd's pie is simply good for the soul. It's filling qualities and nostalgic taste are a perfect combination to create a full and happy family! 

At the very heart of this meal...besides the mashed potatoes, of course...is the ever-tasty, always-nutritious beef! This means you can serve your family a meal they're sure to love that's packed with vitamins and nutrients to help support growth in the kiddos and will keep you focused and energized! 

Not to mention, this recipe is so easy that you're sure to save it in your recipe repertoire! Hey, and if you have leftover Labor Day brisket, substitute that for the pot roast and crown yourself Queen or King of the Kitchen!

Here's today's #TastyTuesday recipe:

Hearty Shepherd's Pot Roast Pie

Total Recipe Time: 50-55 minutes

Servings: 4

Ingredients

• 1 package (17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy or au jus
• 1 package (24 ounces) refrigerated mashed potatoes
• 1/2 teaspoon dried thyme leaves, crushed
• 1-1/2 cups shredded Italian cheese blend
• 2 cups frozen mixed vegetables

Instructions

1. Heat oven to 450°F. Heat mashed potatoes according to package directions.
2. Meanwhile remove beef pot roast from container; reserve gravy or au jus for another use. Shred pot roast in medium bowl with 2 forks; stir in thyme.
3. Spray 8 x 8-inch glass baking dish with cooking spray. Spread 1/2 of potatoes over bottom of dish; sprinkle with 1/2 cup cheese. Top evenly with shredded beef and vegetables; sprinkle with 1/2 cup cheese. Spread remaining potatoes over the top; sprinkle with remaining 1/2 cup cheese.
4. Bake, covered, in 450°F oven 15 minutes. Uncover; continue baking 10 to 12 minutes or until heated through and edges begin to brown. Let stand, loosely covered, 10 minutes before serving.

Beef Fact Friday: Bovine Trichomoniasis

Bovine Trichomoniasis- it's no joke.

This highly-contagious STD in cattle can have devastating effects on a herd’s reproductive abilities if infected. And because it’s bull buying season, you need to make sure you know the trick to preventing “Trich.” 

Learn about the signs, preventative measures and science behind this bovine disease this #BeefFactFriday by visiting here. 

Throwback Thursday: 1984

This week's #ThrowbackThursday throws back all the way to 1984! This was a big year for the ACA because not only was it celebrating its 40th birthday, but it was also named the largest state Cattlemen's Association in the United States...again...with 16,700 members submitted to nationals. That's a lot to celebrate!

Pictured are leaders from several counties that had the largest member increases that year. L-R Sam Hill, Tuscaloosa County; Fred Rayfield, Coosa County; Joe Huie and Herbert brothers, Blount County; Burton Pearson, Pickens County and Bill Johnson, Montgomery County.