What's Going On Wednesday: June 22, 2016

It's officially summertime in Alabama. 

Even though it's felt like it for two months now, the pop-up thunderstorms, high humidity and ridiculous heat indexes have verified its arrival. We hope our cattlemen are staying cool out in the hay fields and while keeping up with everyday tasks on the farm. We urge you to remember to dangers of the Sun and high heat, so don't push it out there! Grad your cowboy hat, water cooler and take a quick breather while you find out what's going on this week at the ACA. 

Executive Committee and ACF Joint Meeting

Tuesday was an eventful day for the ACA staff, Executive Committee and Alabama Cattlemen's Foundation board as they met to discuss ACA/ACF programs Tuesday. The group gathered at Sysco Central Alabama located in Calera to meet, learn and enjoy a delicious, beefy meal prepared by Sysco's Chef James.

While at Sysco, the group of 18 ACA leaders toured the loading docks and were floored at the organization of a distribution system that is firmly dedicated to three major branches of food safety- traceability, sustainability and cold storage integrity. A system of codes and wearable technology used by Sysco ensures proper handling to guarantee safe, quality food upon delivery. As cattlemen, we appreciate the highest level of integrity used in handling our prized product. Thanks, Sysco! 

This was an important meeting as the group disucussed a few major topics relating to the ACA and ACF. The discussion points of the day were:

• Alabama Cattlemen's Foundation scholarships
• Cowboy Tag Sales
• Increasing AJCA Chapters in the state
• How to Increase Private Treaty Sale Checkoff payment
• and Membership, including the new Associate Membership

Good discussion and brainstorming will leave the ACA staff busy as we begin to take that feedback and develop programs of work. Some of those new programs of work will be announced at the August Board Meeting. 

Alabama Cattlemen's Foundation Scholarships 

One of the topics was scholarships at yesterday's meeting, and the ACF Board is proud to announce the creation of three new scholarships for the upcoming school year. Stay tuned for more information! 

The ACF Board also reflected over the past 20 years of scholarship funding by Cowboy Tag sales and voted to honor two men who helped get this tradition started. The ACF Board is pleased to say that at the 2017 Scholarship Banquet, two "Tagged for Greatness" scholarships will be given under the names of Representative Curtis Smith (Colbert County) and Senator Bobby Denton (Chilton County), the Alabama leaders who were instrumental in getting the Cowboy Tag passed into law, in appreciation of their service. 

Be on the lookout for scholarship applications to come out in October! 

AJCA Round-Up

The 10th annual AJCA Round-Up will be here before you know it! Just think, one month from today, we'll all be enjoying the events and contests at Garrett Coliseum. 

All the information you need for this year's show is available on our website, including links to registration! Don't forget, you must be a paid AJCA member in order to compete in the Round-Up. Join Today

Learn more, sign up and get ready for the 10th annual AJCA Round-Up to be held July 21-24 at Garrett Coliseum in Montgomery. We can't wait to see all our favorite Juniors, and they'll want to be there because Round-Up Coordinator Madison Tew has ordered some amazing prizes and it working daily on all the details associated with this year's show! 

BamaBeef.org - Under Construction!

The new BamaBeef.org is OFFICIALLY under construction with a completion date set for August 11. 

Get excited as this new streamlined website will offer all the user-friendly functions of a modern site with a good, old-fashioned look! The plan is for it to become your #1 resource to anything related to Alabama's Beef Cattle Industry. 

While ACA's newest webmaster Kayla Greer has been busy in online training and generating the website's content, the website design team has been working on completing the overall look of the site. We are excited to see what they've come up with as we are expecting those to hit our inbox any second. Stay tuned as training continues and we get closer to our launch date! 

Western Supermarket Meets the Beef Girl

On Thursday, ACA's Erin Beasley will be judging all seven of the Western Supermarkets stores in the Birmingham area for a current summer grilling promotion. Each store will be judged on decoration, meat case display and safety/cleanliness in the cutting room. At the end of the promotion, tonnage increase for each store will be factored into the overall winner of the promotion.

The MOOseum

The MOOseum is buzzing with activity from summer camps and day cares! We've got groups coming by to learn and play daily. 

Learn about beef cattle, sit on saddles, play in Cowboy Slim's kitchen and dress up like a rough-and-tumble cowboy for the afternoon. 

Book a tour for groups or just walk on in for individual families. We are located at 201 S. Bainbridge Street Montgomery, AL 36104. Got questions? Call 265-1867 or email Jessica.

Speaking of The MOOseum, big plans are in the works for renovation, and we mean it! Dr. Billy Powell, Erin Beasley and Kayla Greer are working this week to make renovation plans and edits. Get ready for the same, great children's center with a fresh face! 

Membership Report

The membership number of the day is 11,052 members of the ACA! We reached 11,000, and plans for 2017 Membership promotion were discussed at Tuesday's Executive Committee meeting. These plans included county officer training from the state staff at regional meetings to be held in the fall, so wait to hear more from that! We're here to help. Call us if you need anything! 

Also, Don't forget our John Deere Gator drawing sponsored by John Deere, SunSouth, Tri-Green Equipment and Snead Ag. For every new member you recruit, your name and the new member's name will go in the drawing. ACA members also have the opportunity to purchase more chances to win by calling ACA at 334-265-1867.

Junior Beef Expo

Thursday will bring a meeting to finalize plans for the 2017 Junior Beef Expo. Attending this meeting will be represenatives from the Southeastern Livestock Exposition, the Alabama Farmers Federation, Alabama FFA and Auburn University. 

Stay tuned and get excited for next year's state show! 

Tasty Tuesday: Grilled Steak and Vegetable Salad

Do you have leftovers from Valentine’s Day that you don’t know what to do with? If so, this #TastyTuesday recipe is just what you need. Say “so long” to leftovers and “hello” to a healthy, family meal. Easy, delicious, beef, it's what's for dinner. 

Grilled Steak and Vegetable Salad

Total Recipe Time: 30 to 35 minutes
Makes 4 servings

Ingredients

• 2 beef Strip Steaks Boneless, cut 3/4 inch thick (about 8oz each)
• 1 medium sweet potato, cut into 1/2-inch thick slices
• 3 different vegetables such as zucchini, yellow squash, asparagus, eggplant, red onion, red and yellow bell pepper or Romaine lettuce, cut lengthwise into quarters
• 1/2 cup reduced-fat dressing or vinaigrette, such as Italian, noncreamy Caesar or red wine vinegar, divided
• 2 cloves garlic, minced
• 1/4 teaspoon pepper

Instructions

1. Toss potato and vegetables with 1/4 cup dressing; set aside. Rub beef Steaks with garlic and pepper. 
2. Place steaks on grid over medium, ash-covered coals. Arrange vegetables around steaks. Grill steaks, covered, 7 to 10 minutes (over medium heat on preheated gas grill time remains the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill lettuce and asparagus 2 to 4 minutes; grill other vegetables 11 to 15 minutes or until crisp-tender, turning occasionally.
3. Carve steaks and vegetables into bite-sized pieces. Combine beef, vegetables and remaining 1/4 cup dressing in large bowl; toss to coat. Season with salt and pepper, as desired.

Beef Fact Friday: Current Cattle Markets

Today’s #BeefFactFriday is all about the markets!

Learn more about the current beef cattle markets with nationally-recognized Extension Ag Economist Dr. Derrell Peel at the 73^rd annual ACA Convention and Trade Show. Register for Convention today by clicking here.

---Disclaimer:The below article and picture is from Drovers Cow/Calf---

CattleFax predicts market shock is nearly over, turbulence still ahead

Insights about the recent market price shocks and potential for future turbulence were discussed today with more than 2,000 beef producers at the CattleFax Outlook Session held during the 2016 Cattle Industry Convention and NCBA Trade Show.

The downward spiral from the late 2014 and early 2015 record-high cattle prices has been tough for many in the business, but CattleFax CEO Randy Blach said the steepest portion of the market correction has passed. He explained that tighter protein supplies and stronger exports created the ‘perfect storm’ for the cattle market to reach the extreme highs. Animal health challenges limited poultry and pork production in 2014 – creating the tightest per capita U.S. net protein supply in the last 20 years.
“We are coming off historic highs in the cattle market, created by unique conditions in both the global and domestic protein markets,” said Blach. “Dynamics, specifically larger protein supplies, led to a significant correction in price in 2015. A large portion of the market down trend is over now. However, the cycle shows prices continuing to trend lower in 2016, 2017 and 2018.”

Analysts predicted the cattle feeder – after losing about $200 per head in 2015 – will be slightly profitable this year. Stocker operators will experience tighter margins, and cow/calf producers will remain profitable. The team of economists expect fed cattle prices will average $130 to $135/cwt. in 2016.

“Cow/calf producers will still be profitable, but at substantially lower levels than the past two years,” said Kevin Good, Senior Analyst and Fed Cattle Market Specialist, CattleFax. “We predict the cattle feeder will have tight margins for the year with potential for profitability by mid-year.”

A two-year El Nino weather pattern has replenished moisture conditions across the country, specifically the West coast, which saw some relief recently. The weather outlook appears favorable, especially moisture conditions for grasslands, according to the weather outlook from Art Douglas, Ph.D., Professor Emeritus at Creighton University.

“As we head into 2016, a split jet stream pattern will favor above-normal precipitation from California to the Southern Plains and the Southeast through March,” said Douglas. “In the Corn Belt, spring will be wetter-than-normal, which will be accompanied by slower spring warming. Delays in fieldwork and planting dates are likely to result.”

Analysts predicted $294 per head added value from exports for 2016 – a $66 drop per head from 2014 values. This decrease in export potential is caused by a combination of a stronger U.S. dollar, slowdown in global markets and challenges with market access. China and other global markets are still the biggest opportunities for U.S. beef, but trade restrictions will continue to limit potential in the year ahead.

Beef imports are predicted to be down 8 percent due to the combination of lower trim prices and increasing domestic cow slaughter. The United States is in a rebuilding stage and females are being held back for the cowherd. Analysts predict the U.S. cowherd will grow another 600,000 head in 2016 following a 1.1 million head increase in 2015.

Tasty Tuesday: Filet Mignon with Herb-Butter Sauce and Mushrooms

Valentine's Day is this Sunday. There's nothing that says "I love you" like Filet Mignon! You and your Valentine can fall in love over #BEEF with this #TastyTuesday recipe for Filet Mignon with Herb-Butter Sauce and Mushrooms! Everyone loves tenderloin, so share it with the one you love! Not to mention a home-cooked meal...how romantic! Be sure to half the recipe for a meal for two!

Get more information on this recipe at Beef, It's What's For Dinner. 

Filet Mignon with Herb-Butter Sauce and Mushrooms

Total Recipe Time: 30 to 35 minutes
Makes 4 servings

Ingredients:

• 4 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
• 1 tablespoon butter
• 1-1/2 cups assorted mushrooms (shiitake, enoki, straw, cremini, button or chanterelle), whole or cut in half if large
• 1/4 cup minced shallots
• 1-1/2 cups beef broth
• 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
• 1 tablespoon cornstarch
• 1 tablespoon water

Instructions

1. Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter, season with salt and pepper, as desired. Keep warm.
2. Heat butter in same skillet over medium heat until melted. Add mushrooms and shallots; cook and stir 3 to 5 minutes or until mushrooms are tender and browned. Add beef broth and thyme to skillet, stirring until browned bits attached to bottom of pan are dissolved; bring to a boil. Combine cornstarch and water in small bowl; stir into mushroom mixture. Cook 2 minutes or until sauce thickens, stirring occasionally. Season with salt and pepper, as desired.
3. Serve steaks with sauce.

Happy Valentine's Day!

Tasty Tuesday: Ribeye Steaks with Sauteed Grape Tomatoes and Brie

We’ve got a love affair with #BEEF this month! As you begin to plan the perfect date for your Valentine, keep in mind that nothing says “I love you,” like a juicy steak! Impress your special someone with a home-cooked dinner for two with this #TastyTuesday recipe. Find it and more like it at www.beefitswhatsfordinner.com

Ribeye Steaks with Sauteed Grape Tomatoes and Brie

Total Recipe Time: 25 to 30 minutes
Makes 2 to 4 servings

Ingredients

• 2 beef Ribeye Steaks Boneless, cut 1-inch thick (about 12 ounces each)
• 2 cups grape tomato halves (about 10 ounces)
• 3 tablespoons water
• 3 teaspoons minced prepared roasted garlic, divided
• 4 ounces Brie cheese, shredded
• 2 tablespoons thinly sliced fresh basil
• Fresh basil (optional)

Instructions

1. Combine tomatoes, water and 1 teaspoon garlic in large nonstick skillet. Cook, covered, over medium heat 4 to 5 minutes or until tomatoes are tender, stirring often. Season with salt and pepper, as desired. Remove from skillet; keep warm. Carefully wipe out skillet with paper towels.
2. Press remaining 2 teaspoons garlic evenly onto beef steaks. Place steaks in skillet over medium heat; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Carve steaks into slices; season with salt and pepper, as desired. Add cheese and basil to tomatoes; stir until well combined. Serve immediately with beef. Garnish with additional basil, if desired.

Movie Monday: A Special Convention Invite for Young Cattlemen

Are you a junior or millennial-aged cattlemen? We would love to see you at the 73^rd annual ACA Convention and Trade Show! ACA Director of Industry Relations and Youth Activities has a special invitation just for you for this week’s #MovieMonday. 

Beef Fact Friday: How Farmers and Ranchers Are Becoming More Sustainable

Farmers and ranchers across the nation have taken drastic measures to improve the sustainability of the food you eat. Learn more with today’s #BeefFactFriday.

----------The below article and photo is from Facts About Beef -----------

When it comes to questions about sustainability, U.S. agriculture sometimes gets a bad rap. We know you might have questions about the sustainability of the food you eat and want to know what farmers have done (and what they are continuing to do) to be more sustainable. Of course, the best people to answer questions about sustainability in agriculture are the farmers and ranchers living it every day. On US News & World Report, Registered Dietitian Toby Amidor interviews five different types of farmers, including Kansas rancher Debbie Lyons-Blythe, to share some of the environmentally-friendly changes in their methods of raising and growing food. 

Debbie Lyons-Blythe,
Kansas cattle rancher

“I live in the Kansas Flint Hills, one of the last remaining natural tallgrass prairies in the world. To protect the prairie, we work hard to maintain the water and water quality in our ponds. The water comes from rainfall on the surrounding hills and is filtered through the grass as it runs into the ponds, providing access to clean, fresh water for cattle and wildlife alike. According to recent studies, up to 75 percent of wildlife in the U.S. lives on farms and ranches. We manage for the entire ecosystem and diversity is the goal – both in wildlife and grasses. That makes for a healthier grassland and healthier cattle.” – Debbie Lyons-Blythe, Blythe Ranch, Kansas.

Read the rest of the article. 

Tasty Tuesday- Greek Bowl

Greek food has taken the United States by storm. In the past five years, it's popularity has increased exponentially, and that's because a Greek diet goes hand-in-hand with a a healthy diet. Conveniently for those of you who enjoy beef in your lifestyle, one of the prime ingredients in Greek food is red meat. 

Bowls With Balance- Greek

Today's #Tasty Tuesday features both Greek food and our favorite protein, beef. Nestled in a balanced, Greek-inspired bowl is a great lean cut of beef, Strip Steak. Get this recipe and more like it at Beef, It's What's For Dinner. 

Bowls With Balance- Greek

Total Recipe Time: 25 minutes

Makes 4 servings

Ingredients

• 2 beef Strip Steak Boneless, 1 inch thick (about 8 ounces each)
• 2 medium zucchini, cut lengthwise in half
• 2 medium red bell pepper, cut into quarters
• 1/2 cup non fat Greek yogurt
• 1/4 cup diced cucumber
• 1/4 cup lemon juice, divided
• 1/4 teaspoon salt
• 2 cups cooked quinoa
• 2 tablespoons chopped fresh parsley
• 1/2 cup reduced fat feta cheese
• 1/3 cup sliced olives

Instructions

1. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11-14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally.
2. Place zucchini and peppers on the grill. Grill Zucchini covered for 7 to 10 minutes and peppers covered for 11 to 14 minutes.
3. While steaks and vegetables are cooking, combine Greek yogurt, cucumber, 1 tablespoon lemon juice, and salt to make Tzatziki sauce. Dress quinoa with the remaining lemon juice and parsley. Divide quinoa equally among four bowls.
4. Slice steaks into thin slices. Chop zucchini and peppers into bite-sized pieces. Divide steak and vegetables evenly over the quinoa in each of the bowls. Garnish with olives and feta and finish with a dollop of Tzatziki. Season with salt and pepper as desired.

Beef Fact Friday: One Powerful Protein

Did you know that it would take 7.5 servings of skinless chicken breast (with 1,050 calories) to get the same amount of Vitamin B12 as is in a 3-ounce serving of lean beef with 154 calories?

Or how about 13.5 servings of salmon (with 2,363 calories) to get the zinc content that's in 3 ounces of lean beef?

And then try 6.5 cups of raw spinach (with 46 calories) to get the amount of vitamin B6 in 3 ounces of lean beef?

It’s true. Beef is not only delicious but also naturally nutrient rich! SHARE the news!

ThrowbackThursday: 1959

#ThrowbackThursday to 1959 with the Tallapoosa County Cattlemen’s Association stood a BEEF sign on Highway 230 between Dadeville and Alex City. Pictured are H.L. Johnson, Mitchell Webster, Tallapoosa County president at the time, W.C. White and Edwin Davis. 

Tasty Tuesday: Mediterranean Beef Pitas with Yogurt-Cucumber Sauce

Get your lean beef, veggies and Mediterranean fix with this

#TastyTuesday recipe for Mediterranean Beef Pitas with Yogurt-Cucumber Sauce. It’s a light, delicious way to follow your New Year resolutions and #LiveAFlavorfulLife. This recipe not only would make a delicious dinnertime meal, but it's lightness would go great for your lunch hour, too! That's a win-win. Get additional information and nutrition facts at Beef It's What's For Dinner. 

Mediterranean Beef Pitas with Yogurt-Cucumber Sauce

Makes 6 servings

Ingredients

• 1-1/2 pounds Top Round Steak, cut 1 inch thick
• 1-1/2 cups nonfat plain Greek or regular yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced garlic
• 1 medium cucumber
• Salt and pepper
• 6 white or whole wheat pita breads
• 3/4 cup plain or seasoned hummus
• 10 cherry tomatoes, quartered or 1 cup grape tomatoes, halved
• 1/3 cup halved Kalamata olives
• 3 tablespoons crumbled feta cheese

Instructions

1. Combine yogurt, lemon juice and garlic in medium bowl. Place beef steak and 3/4 cup yogurt mixture in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
2. Meanwhile, cut cucumber in half lengthwise; cut one half crosswise into 1/4-inch slices and reserve. Chop remaining cucumber half into 1/4-inch pieces. Add chopped cucumber to remaining yogurt mixture; season with salt, as desired. Cover and refrigerate.
3. Remove steaks from marinade; discard marinade. Place steak on rack of broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for medium rare (145°F) doneness, turning once. (Do not overcook.) Carve steak into thin slices. Season with salt and pepper, as desired.
4. Spread pitas with hummus. Evenly top with sliced cucumbers, tomatoes and steak slices. Sprinkle with olives and feta cheese. Serve with reserved yogurt mixture.

Beef Fact Friday: 30-Day Protein Challenge

Lean beef is part of a healthy lifestyle, and today’s #BeefFactFriday offers a great way for you to power up on protein and incorporate lean beef into your meal plans. The 30-Day Protein Challenge offers daily motivation to follow the fun, step-by-step plan to help you get the maximum amount of protein in your diet. Join the challenge today and learn about how adding protein to your meals can help you lose and/or maintain a healthy weight, support a healthy metabolism and age more vibrantly by consuming the high-quality protein that lean beef offers! 

Click Here to Learn More About the 30-Day Protein Challenge

Tasty Tuesday: The Perfect New Year Appetizer

Let's bring in 2016 with beef! 

Are you planning a fun party to bring in the New Year? Make #BEEF the highlight of the night with this #TastyTuesday recipe! It's versatile, delicious and nutritious. Be careful, it may even become the life of the party!

Check out this recipe from Beef It's What's For Dinner

Picadillo-Stuffed Jalapeno Peppers    

Total Recipe Time: about 1-1/2 hours
Makes 24 appetizers

Ingredients

• 8 ounces Ground Beef
• 1/2 cup finely chopped white onion
• 1/2 teaspoon salt
• 1/2 cup drained canned diced tomatoes
• 1/3 cup finely chopped carrots
• 1/3 cup raisins
• 1/4 cup coarsely chopped toasted blanched almonds
• 1 cup shredded Chihuahua cheese
• 24 large jalapeño peppers (1 to 1-1/2 ounces each)
• Dairy sour cream (optional)
• Lime wedges (optional)

Instructions

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and onion; cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally. Pour off drippings; season with salt.
2. Stir in tomatoes, carrots, raisins and almonds. Cover and cook 8 to 10 minutes or until carrots are tender, stirring occasionally. Remove from heat; cool slightly. Stir in 1/2 cup cheese. Set aside.
3. Heat oven to 350°F. Cut slit lengthwise down 1 side of each jalapeño to create pocket, leaving stem and tip intact. Make another small crosswise cut just below the stem to form T-shaped opening. Remove and discard seeds and membranes, if desired, being careful to keep peppers intact. Spoon generous 1 tablespoon beef mixture into pocket of each jalapeño. Place on metal baking sheet. Top each evenly with remaining 1/2 cup cheese.
4. Bake in 350°F oven 30 to 35 minutes or until peppers are tender and cheese begins to brown. Garnish with sour cream and lime wedges, if desired.

Movie Monday: COOL repealed

In the latest government action, Congress passed the omnibus appropriations bill, which included a provision to drop mandatory origin labeling. Find out why this is a good thing for the beef industry with today’s #MovieMonday from 

NCBA’s Cattlemen to Cattlemen. 

Movie Monday: Holiday Roasting Questions Answered

It's almost D-Day! All the roasting recipes, tips and tricks we've shared are just about ready to be put into practice for Christmas dinner. We've given you recipes from Beef It's What's For Dinner, offered you roasting temperature guidelines and showed you videos throughout December. Well, lucky for you we've got one more #MovieMonday that will give you an overview and answer some of those lingering questions. Impress your family this Christmas season and roast that beef like it's going out of style! Get those oven and pot roasting questions answered here: 

Beef Fact Friday: Raising Cattle is Good for the Earth

We always say that raising cattle is good for the Earth and those living on it, but would you believe it a little more if you heard from the Wall Street Journal? If you answered yes, then you’re in luck! Today’s #MeatyMonday WSJ writer says “cattle are key to the world’s most promising strategy to counter global warming: restoring carbon to the soil.”

The below article is contributed by the Wall Street Journal

By: Nicolette Hahn Niman

People who advocate eating less beef often argue that producing it hurts the environment. Cattle, we are told, have an outsize ecological footprint: They guzzle water, trample plants and soils, and consume precious grains that should be nourishing hungry

humans. Lately, critics have blamed bovine burps, flatulence and even breath for climate change.

As a longtime vegetarian and environmental lawyer, I once bought into these claims. But now, after more than a decade of living and working in the business—my husband, Bill, founded Niman Ranch but left the company in 2007, and we now have a grass-fed beef company—I’ve come to the opposite view. It isn’t just that the alarm over the environmental effects of beef are overstated. It’s that raising beef cattle, especially on grass, is an environmental gain for the planet.

Let’s start with climate change. According to the Environmental Protection Agency, all of U.S. agriculture accounts for just 8% of our greenhouse emissions, with by far the largest share owing to soil management—that is, crop farming. A Union of Concerned Scientists report concluded that about 2% of U.S. greenhouse gases can be linked to cattle and that good management would diminish it further. The primary concern is methane, a potent greenhouse gas.

But methane from cattle, now under vigorous study by agricultural colleges around the world, can be mitigated in several ways. Australian research shows that certain nutritional supplements can cut methane from cattle by half. Things as intuitive as good pasture management and as obscure as robust dung beetle populations have all been shown to reduce methane.

At the same time, cattle are key to the world’s most promising strategy to counter global warming: restoring carbon to the soil. One-tenth of all human-caused carbon emissions since 1850 have come from soil, according to ecologist Richard Houghton of the Woods Hole Research Center. This is due to tillage, which releases carbon and strips the earth of protective vegetation, and to farming practices that fail to return nutrients and organic matter to the earth. Plant-covered land that is never plowed is ideal for recapturing carbon through photosynthesis and for holding it in stable forms.

Tasty Tuesday: Tenderloin and Garlic-Roasted Vegetables

While the weather has been what's roasting here lately in the great state of Alabama, December weather is finally poking its head out just in time for the Christmas season. Speaking of roasting, this week’s #TastyTuesday not only roasts tenderloin but the vegetables to go with it, too! Warm up in this cooler (finally!) weather and serve this for your family's Christmas meal. Get the additional information and nutritional facts at Beef, It's What's For Dinner. 

Tenderloin and Garlic-Roasted Vegetables

Total Recipe Time: 1-1/2 to 2 hours
Makes 15 to 20

Ingredients

• 1 beef Tenderloin Roast (4 to 5 pounds)
• 1 large head garlic
• 2 tablespoons plus 1 teaspoon olive oil
• 2-1/4 pounds potatoes (such as fingerling, russet or red potatoes), quartered if large
• 4 small onions, halved
• 6 small plum tomatoes, halved
• 2 medium zucchini, sliced
• 2 teaspoons dried Italian seasoning, divided
• 1 teaspoon cracked black pepper, divided
• 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
• Salt

Instructions

1. Preheat oven to 425°F. Cut about 1/4 inch off top of garlic head, exposing cloves. Remove outer papery skin, leaving head intact. Place in center of 12-inch square heavy-duty aluminum foil; drizzle with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open ends to seal. Combine remaining vegetables, remaining 2 tablespoons oil, 1 teaspoon Italian seasoning and 1/2 teaspoon black pepper in large bowl; toss to coat.
2. Combine remaining teaspoon Italian seasoning and 1/2 teaspoon pepper; press evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Place garlic, potatoes and onions on rimmed baking sheet. Roast tenderloin in 425°F oven 45 to 55 minutes for medium rare; 55 to 65 minutes for medium doneness. Roast garlic, potatoes and onions 30 minutes. Add tomatoes and zucchini to pan; continue to roast 15 minutes or until vegetables are tender.
3. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
4. Squeeze garlic pulp over vegetables; stir to combine. Sprinkle with 1/4 cup cheese and salt, as desired. Carve roast; sprinkle with remaining 2 tablespoons cheese. Season with salt, as desired. Serve with vegetables.

Movie Monday: To Marinade or To Rub?

The next two weeks are bound to be full of preparing meals for Christmas! What, with family in town, feasts to be prepared and cooler weather keeping folks inside, tasty meals are important. They are also the perfect environment for catching up with family and reminiscing of years past and hoping for the year ahead.

 When it comes to preparing beef, do you know when to marinade versus when to rub? If not, then this #MovieMonday is just for you! Be sure to prepare a meal so good, your family will talk about it for years to come! Check it out: 

Tasty Tuesday: Walnut-Crusted Roast with Blue Cheese Mashed Potatoes

Just like we promised, this month is all about holiday roasting! Here’s a great #TastyTuesday recipe for Walnut-Crusted Roast with Blue Cheese Mashed Potatoes. Try this recipe to make your Christmas merry and New Year bright! Not to mention, it's a sure way to impress your family who have come home for the holidays! 

Share your favorite roast recipe with us on our Facebook page for a chance to win a holiday roasting package sure to prepare the perfect Christmas roast!

Get more information and nutritional content for this recipe at 

Beef, It's What's For Dinner. 

Walnut-Crusted Roast & Blue Cheese Mashed Potatoes

------------------------------------------------------------------------
Total Recipe Time: 1-3/4 to 2 hours
Makes 8 to 10 servings

Ingredients

• 1 beef Eye of Round Roast (2 to 3 pounds)
• 4 cups prepared mashed potatoes, warmed
• 1/2 cup crumbled blue cheese

Walnut Crust:

• 1/2 cup finely chopped walnuts
• 3 tablespoons finely chopped green onion
• 1/2 teaspoon pepper

Instructions

1. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare doneness. (Do not overcook.)
3. Remove roast when meat thermometer registers 135°F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
4. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
5. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.

------Enjoy!------

Movie Monday- Antibiotic Free Labels

All beef is antibiotic free! 

American farmers and ranchers take the use of antibiotics very seriously. They are minimalists when it comes to antibiotic use in cattle, and they believe that using antibiotics should be done in a manner that harvests good animal husbandry and welfare. America is home to the world's safest, most wholesome and nutritious beef supply in the world! ALL meat you buy and eat in the U.S. is already antibiotic-free! Understand why with today’s #MovieMonday. 

"By strategically using these drugs, farmers ensure that only meat from healthy animals eventually makes it to your plate. In fact, there's no scientific evidence that the meat labeled 'antibiotic free' is any healthier." 

- Dr. Joseph Perrone