AUGUST 2011 VOLUME 57 NUMBER 8 THE UTAH CATTLEMAN The official monthly publication of the Utah Cattlemen’s Association and the Utah Beef Council NON-PROFIT ORGANIZATION U.S. POSTAGE PAID SALT LAKE CITY, UT PERMIT NO. 3933 UTAH CATTLEMEN’S ASSOCIATION 150 S 600 E #10-B SLC, UT 84102-1961 801-355-5748 WWW.UTAHCATTLEMEN.ORG Change Service Requested Public Lands Council 2011 Annual Meeng September 6-9 in Park City, Utah Registraon Deadline is August 22, 2011 - All calemen are welcome to aend! Hotel accomodaons will be at the All Seasons “Lodge at Mountain Village”. Rates vary based upon room or condo selected. To make reservaons, call 888-754-3279 Mark your calendars for the PLC Annual Meeng and join us in beauful Park City. We will kick off the meengs with a welcome event on the evening of September 6th, followed by two days of issues discussion, PLC business and a ban- quet. On the third day, September 9th, everyone is invited on a range tour hosted by the Utah Calemen’s Associaon. Registraon Form - 2011 PLC Annual Meeng ***DEADLINE: August 22, 2011*** Name_____________________________________________________ Spouse*___________________________________________________ *Registraon fee sll applies Address___________________________________________________ City/State/Zip______________________________________________ Phone________________ E-mail______________________________ Event Date/Time Cost No. People Total Due Registraon 9/6 $75.00 __________ _________ Welcome BBQ 9/6, 6:00 pm FREE __________ _________ Banquet 9/7, 6:30 pm $25.00 __________ _________ Range Tour 9/9 $30 __________ _________ Grand Total _________ Form of Payment Check Visa MasterCard Am. Express Credit Card Number__________________________________________ Name on Card_______________________________________________ Signature___________________________________________________ Please complete form and return with payment to: NCBA, PO Box 3469, Englewood, CO 80155 or [email protected]If you have quesons about your registraon contact NCBA at 303-694-0305 or e-mail at [email protected]
Transcript
1 THE UTAH CATTLEMAN AUGUST 2011 1 THE UTAH CATTLEMAN AUGUST 2011 VOLUME 57 NUMBER 8
The UTah
CaTTlemanThe official monthly publication of the Utah Cattlemen’s Association and the Utah Beef Council
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ervice Requested
Public Lands Council 2011 Annual MeetingSeptember 6-9 in Park City, Utah
Registration Deadline is August 22, 2011 - All cattlemen are welcome to attend!
Hotel accomodations will be at the All Seasons “Lodge at Mountain Village”. Rates vary based upon room or condo selected.
To make reservations, call 888-754-3279
Mark your calendars for the PLC Annual Meeting and join us in beautiful Park City. We will kick off the meetings with a welcome event on the evening of September 6th, followed by two days of issues discussion, PLC business and a ban-quet. On the third day, September 9th, everyone is invited on a range tour hosted by the Utah Cattlemen’s Association.
Registration Form - 2011 PLC Annual Meeting ***DEADLINE: August 22, 2011***
Form of Payment Check Visa MasterCard Am. ExpressCredit Card Number__________________________________________Name on Card_______________________________________________Signature___________________________________________________
Please complete form and return with payment to:NCBA, PO Box 3469, Englewood, CO 80155 or [email protected]
If you have questions about your registration contact NCBA at 303-694-0305 or e-mail at [email protected]
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AUG 1-4 NCBA SUMMER CONVENTION ORLANDO, FLORIDA
AUG 8 AG LAGOON DAY CALL OFFICE FOR TICkETS
SEP 6-9 PLC ANNUAL MTG PARk CITY, UT
SEP 8-18 UTAH STATE FAIR
SEP 16 BEEF FEAST AT STATE FAIR
SEP 24 AG DAY BBQ LOGAN - 3:30 PM
UCA SUMMER CONVENTION REPORT.........................4-5
IN THE NEWS................................................6
UCA MEMBERSHIPAPPLICATION................................................7
UpComing EvEnTs
ConTEnTs
HOT SHOE RED ANGUS FIELD DAYAUGUST 6, 2011
4-7 PMAT THE RANCH - STERLING UTAH
◊ CATTLE VIEWING◊ CLINT BERRY AND MYRON EDELMAN FROM THE RED ANGUS ASSOCIATION◊ 5:00 PM - DINNER IS SERVED◊ 7:00 PM - UTAH RED ANGUS BREEDERS MEET WITH ASSOCIATION REPRESENTATIVES
RSVP
RON 435-851-9594 BRANDY 435-851-4583
AG Lagoon DayMonday, August 8, 2011
Lunch at Canyon TerraceDiscount Tickets Available - $35.16 each
Regular ticket rates are $43.95 each
Contact the UCA office to get your tickets801-355-5748
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As chefs find new and innovative ways to add beef into their menu mix at both breakfast and lunch, beef is moving beyond the center of the plate, and beyond the dinner hour. Operators like me, who are using such premium beef options as Certified Angus
Beef Prime and U.S.D.A. Prime have to be very cost conscious when using these high cost and quality brands. Breakfast and lunch can be excellent outlets to maximize profits by using lesser cuts such as brisket, flank, tri tip, butt tenders—cuts that let you deliver the satisfaction of beef at the lower price points typical of daytime dining. Turning a brisket into house-made corned beef or pastrami can add great flavors and value to a menu while still keeping food costs in line. And once you’ve cre-ated that signature corned beef, it can be the star of anything from a sandwich at lunch to a breakfast hash. Pastrami, too, can double as a food-cost-friendly lunch menu mainstay, and a small-plate, bar-food item, or appetizer at dinner. Even higher-end cuts like beef tenderloin can be cost-effective when portioned and served in creative ways. At RED the Steak-house we have implemented a “send all“ tenderloin program which gives us a myriad of options for using tenderloin tips and
tails. With these by products we have added a family-style menu for our lunch parties allowing us to offer the highest quality Certified Angus Beef Prime tenderloin. It’s all about context and perceived value: at lunch, our customers see those tender tips and tails are seen not as a lesser version of tenderloin but as a affordable indulgence that elevates the lunch menu.
At breakfast/brunch we cut filet medallions and offer right-sized steak and eggs on our menus and buffets. By selling more beef throughout the day, we’re not only adding the val-ue perception of steak, we’re actually able to bring down over-all costs for the filet at dinner. Adding the luxury of tenderloin to breakfast and lunch, while improving our overall food-coast mix is a win-win for both our operation and our customers.
Astute chef’s and operators can add high quality beef items to breakfast and lunch menus with minimal costs and great re-wards: increased guest satisfaction and perceived value; lower overall food costs; and enhanced menu creativity and profit-ability. All it takes is stepping back and looking at the whole day as an opportunity to tap into the popularity and selling power of beef.
Culinary Beef Brief Beef. Sure, it’s what’s for dinner. But dinner is just the beginning.
By Peter A. Vauthy, Executive Chef, Red The Steakhouse, Red Restaurant Group
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UCA Summer Conference A large group of cattlemen from around the state traveled to the far northwestern part of the state to meet for the 2011 UCA Summer conference and tour. "UCA lead-ership likes to move our summer conference and tour around to give our ranchers a chance to see ranch land in different areas of the state," said Brent Tanner, UCA executive vice president. He con-tinued, "we have historically tried to visit the local area of the current president of the association." That is why the group chose to meet in Tremonton, the home town of UCA president David Eliason, for this year's summer conference.Cattlemen in attendance were treated to a number of informative and educational opportunities. To start things off, young cattlemen leader, Toby Hoffman took a group of young producers to tour the JBS packing plant in Hyrum, Utah. After the tour, a JBS manager met with the group and answered questions about JBS and the pack-ing industry. That presentation was followed by a presentation by Pfizer and burgers off the grill cooked by UCA leaders. The following day was all busi-ness. Beginning in the morning, the group met for a general session where J.D. Alexander, president elect of the National Cattlemen's Beef Association addressed the group. J.D. expressed how im-pressed he was with the Utah Cattlemen's Association and the open way we let members en-gage in the meeting process. He thanked UCA members for sup-porting NCBA and encouraged Utah cattlemen to continue to
work hand-in-hand with NCBA on cattlemen's issues. Congressman Rob Bishop was scheduled to join the group but was called back to Washington, DC to address budget issues. He joined the group by conference call and expressed his continued support for the livestock industry and pledged to work hard to represent our issues in congress. UCA president Dave Eliason gave his president's report along with Brandy Christensen giving her cattlewomen's president report. The afternoon was filled with issues discussions as the group participated in presentations led by committee chairmen. After a full day of business, the group then moved to Marble Park where USU Extension Specialist Lyle Holmgren and his family had prepared a nice steak dinner for the group's enjoy-ment. As is the tradition of the UCA sum-mer conference, the area tour after the meetings was a highlight of the event. About seventy UCA mem-bers were treated to a tour of Box Elder County. The group started the tour at the headquarters of Pete and Craig Holmgren's Con-ner Creek Ranch. Pete impressed the group with a great history of the area and the ranch. The group then moved on to Promontory where they stopped at property owned by Robert Adams and his family. He discussed rangeland improvement projects that they have done on the ranch. The tour then moved on to the Golden Spike Monument where the trans-continental railroad joined. The group was treated to a presen-tation of the two steam engine
trains being pulled out and an explanation of the joining of the rails. From there, the tour went on to the ranch headquarters of Tim Munns and his family. In a quick stop, Tim gave the history of his ranch before the group moved on to Snowville for a dutch oven lunch prepared by Rod Arbon and his family. After lunch, the tour continued to Dave Eliason's ranch where he gave a history of the Snowville Valley. That day's tour was completed with a visit to Five Rivers Feedlot in Malta, Idaho. The Five Rivers Feedlot has a capacity of over 50,000 head of cattle. The feedlot manager told the group that the feedlot intends to expand their capacity another 20,000 head in the future giving them a more secure inventory for the Hyrum packing plant. Finally, the "die-hards" of the group stayed around for yet anoth-er day of tours into extreme west-ern Box Elder County. On Thurs-day, a group adventured out to Yost for a tour of the Spencer Land & Livestock Ranch hosted by Mike and Sherry Spencer. After spend-ing an enjoyable morning in Yost, the tour proceeded on to Grouse Creek to visit Della Ranches, the home of the Tanner family. "I think some of the folks didn't believe that we could drive that far and still be in Utah." said Brent Tanner "but they all seemed to enjoy the tour and the opportunity to see different ranching country." Thanks to all who helped in any way with the UCA 2011 Summer Conference. It was a good one!
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ANNoUNCEmENT To ExPAND SAFEty tEStiNg FROM BPiJ.O. “Bo” Reagan, National Cattle-men’s Beef Association (NCBA) Senior Vice President of Research, Education & Innovation, issued the following statement regarding the recent announcement from Beef Products, Inc.,(BPI) that the company will begin testing for an additional six strains of pathogenic E. coli, commonly referred to as non-O157 Shiga-toxin-producing E. coli (STEC). Reagan also serves as chairman of the Beef Industry Food Safety Council (BIFSCo) as well as leader of the industry’s Blue Rib-bon Task Force on beef safety.
“As the oldest and largest national association representing the na-tion’s beef cattle industry, NCBA is committed to producing, deliver-ing and serving safe, wholesome and nutritious beef for consumers in the United States and abroad. Through the Blue Ribbon Task Force and BIFSCo, NCBA is commit-ted to doing our part to ensure the safety of beef and beef products. We support research to determine critical virulence factors of non-O157 STECs associated with human illness and all collaborative food safety research to ensure we have the latest science and knowledge to guide our industry forward.
“NCBA is not alone in its efforts because everyone plays a role in the safety of beef. BPI recently announced it is taking it upon itself as a processor of lean beef to take additional steps to determine whether current interventions and safety process control measures are working against these non-O157 STECs. You can’t test your way to a safe product but you can
test to ensure the process controls in place are working. BPI’s deci-sion to move forward in testing for these pathogens speaks well for BPI’s commitment to the safety of its products.”
COw‐CALF ASSESSMENt NOw AvAiLABLEThe Cow-Calf Assessment can now be downloaded online at www.bqa.org/assessments.aspx. To fur-ther promote total quality manage-ment principles at the productionlevel, the Beef Quality Assurance program has created the checkoff-funded BQA Cow-Calf Assessment with the help and input of many beef industry partners.
The Cow-Calf Assessment is an on-site educational tool for assessing and benchmarking key indicators of animal care and well-being as well as operational conditions. The Cow-Calf Assessment focuses on three main areas – Animals, Re-cords and Best ManagementPractices (BMPs), and Facilities and Equipment. It can be utilized as a self-assessment or conducted by athird-party assessor.
The real key, regardless of who conducts the assessment, is that the assessment be repeated on a periodic basis so comparisons can be made, trends observed, and management actions taken to maximize animal care and well-be-ing and operational efficiency.
UPdAtiNg APPLiEd COOkERy: PAN‐BROiLiNgAs consumer cooking methodsand equipment have changed — as have cattle over the past fifteen years—the Culinary InnovationsTeam (CIT) is revising their
applied cookery information,which requires the scientific de-velopment of cooking times for all beef cuts and cooking methods, a critical determinant of a consistent beef-eating experience.
This newly updated information is used to ensure that all recipes developed by the CIT (past and present) have accurate and up-to-date cooking times so thatconsumers can be assured of a great eating experience, no matter where they live, or the type ofequipment they use.
Recently, the CIT generatedcheckoff-funded test data on skillet cooking, data that has not been updated since the mid-1990’s. Skil-let cooking is a quick stovetop dry-heat cooking method that’s best used with tender beef steaks.
A popular skillet cooking method is known as pan-broiling—a conve-nient and healthy way for consum-ers to cook steaks. In this method, steaks cook quickly over medium heat and no fat is added to the skillet.
Through current research, it’s been noted that many steaks are cook-ing quickly, making this an even more convenient cooking method for beef. For more information on the Culinary Innovations Team, visit www.beefandvealculinary.com
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Cow/Calf Producers: Cattle Owned: Dues 0 to 50 head............$75 51 to 100 head......$105 101 to 200 head....$135 201 to 300 head....$165 301 to 400 head....$195 401 to 500 head....$225 501 to 750 head....$300 750 to 1000 head..$375 Over 1000 head....$100 + .30/hd Feedlot Operators: $150 plus 10 cents/hd one time capacity
National Cattlemen’s Beef Association(National Dues)
Cow/Calf Producers: Cattle Owned: Dues 0 to 100 head..............$100 101 to 250 head.........$200 251 to 500 head.........$300 501 to 1000 head.......$400 + .25/hd 1001 to 1500 head....$550 + .25/hd 1501 & up.....................$750 + .25/hd
