Category Archives: Beef

Fall means harvest, moving cattle & pheasant season in South Dakota

October is a busy month for all Midwest farmers, but it’s an especially eventful time for the Eich family of Canova, South Dakota.

The Eichs graciously made time for my visit on Saturday, Oct. 15, although they were in the midst of corn harvest and had a yard full of guests – all of whom were eagerly awaiting the noon opening of pheasant season. (NOTE: It didn’t take me long to realize that the opening of pheasant hunting season is virtually a state holiday in South Dakota. Combines shut down and harvest practically comes to a halt statwide. Until I witnessed it first hand, I thought such tales were only tall.)

When I pulled into the yard that morning, everyone was busy. The husband-wife team of Cory and Leanne run the combine and the grain cart respectively. Their nephew, Kelly Endorf, hauls the crop. All three play a role in the family’s cattle operation, as well.

In addition to growing row crops and selling Latham® Hi-Tech Seeds, the Eichs run a cow-calf operation that keeps them busy year round. The summer months are spent stock piling feed for the feedlot and winter months. After harvest, the calves are weaned and fed-to-finish for 7 months; the cows are moved to cornstalks for winter forage, weather permitting.

It’s no wonder that the Eichs are so passionate about promoting the product they produce. Cory serves as President of the McCook-Miner-Lake-County Cattlemen’s Association and is 2nd Vice President of the South Dakota Cattlemen’s Association.

“We never have to worry about what we’re going to do because there’s always something that needs to be done,” says Leanne. “We enjoy working together and charting our course. We enjoy operating our own business and the independence that comes along with farming and raising cattle.”

“Beef, it’s what’s for dinner!” isn’t just a slogan, it’s a way of life for the Eichs.

“Our main meal for the day is dinner (at noon),” says Leanne, who keeps her freezer stocked with beef and homemade bars and cookies. “Home-raised beef is our favorite, so most of our sit-down meals consist of roast beef, grilled steaks or hamburger.

A family favorite of the Eich’s two grown daughters, Rachel and Leslie, is Country Beef Roll-Up. Give the Eich’s recipe a try and complement your meal with one of my favorite autumn dessert recipes for Pumpkin Tarts.

Recipe Details: Fall means harvest, moving cattle & pheasant season in South Dakota

Prep Time: 
Total Time: -
Yield: 
Ingredients: 2 beaten eggs
1/3 c. tomato sauce
½ c. chopped onion
1 tsp. dried oregano
½ tsp. salt
½ tsp. pepper
1/3 c. crushed saltine crackers
1½ pound lean ground beef
2 c. Mozzarella cheese (do not mix in)
Directions: Mix the above ingredients (except the cheese). On a piece of wax paper, pat meat mixture into an 11×8-inch rectangle that’s about 3/4” thick. Sprinkle with 1 3/4 c. Mozzarella cheese. Starting from a long side, use the waxed paper to help roll up the meat into a spiral. Pinch edges and ends to seal.

Bake uncovered in a loaf pan seam side down, for 50 minutes. Spoon remaining tomato sauce over top and sprinkle with remaining cheese. Then bake for an additional 10 minutes.

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Beef is Your Ticket to a Tailgate Party

Guest blog by Michelle Baumhover, Director of Consumer Marketing, Iowa Beef Industry Council

Calling all Cyclone, Hawkeye and Panther tailgaters! Beef on the grill is your ticket to getting your tailgate party featured on the JumboTron during this season’s home football games.

The Iowa Beef Industry Council (IBIC) is sponsoring “Tailgate Fan Cams” at home football games for Iowa State University, University of Iowa and University of Northern Iowa. Video crews are scouring the parking lots and tailgating areas this fall in search of proud beef-grilling fans.

Beef fans can flag the down the video crew if they see them. You may also e-mail michelle@iabeef.org with your tailgate location, and the video crew will come to you!

Whether you’re planning for your next tailgate or a weekday meal, make it quick and easy with beef. Look for fully cooked beef products – including fully

Fully cooked beef products take only minutes to prepare but are satisfying and delicious. During the Latham Hi-Tech Seeds / WHO Radio Crop Tour, we’ve taste-tested beef brisket and meatball sandwiches. Fully cooked beef makes for a perfect fall harvest field lunch!

cooked beef pot roast, meatballs, beef brisket, beef tips and gravy, and barbeque shredded beef – in your grocer’s refrigerator section. Fully cooked beef meatballs and burgers can be found in the freezer section. Simple, but hearty, meals like shredded BBQ beef or brisket sandwiches, spaghetti and meatballs, or meatball sandwiches are a snap when using fully cooked beef products.

Hot Beef Sundaes is another simple, but hearty, meals that is sure to become a family favorite. The recipe calls for fully cooked beef tips and gravy, so you serve this meal in less than 15 minutes!

Even if harvest keeps you away from Saturday’s Homecoming game in Ames, you can hear the play-by-play action from a local station on the Cyclone Radio Network. Remember to stay tuned following the game coverage for the Latham Hi-Tech Seeds Locker Room Show, where analysts, players and coaches share their thoughts after the day’s game.
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Recipe Details: Beef is Your Ticket to a Tailgate Party

Prep Time: 
Total Time: 15 minutes
Yield: 4 servings
Ingredients: • 1 package (17 ounces) fully-cooked Beef Tips and Gravy
• 1 package prepared refrigerated mashed potatoes (or instant potatoes) to serve 4
• 1 cup shredded Cheddar cheese and 4 cherry tomatoes
Directions: Heat Beef Tips and Gravy in microwave according to package directions (4 minutes). Prepare mashed potatoes according to package directions. To serve, place scoops of mashed potatoes in bowl. Top with Beef Tips and Gravy. Sprinkle with cheese and top with tomato. Enjoy!

A homemade version? Yes, you can make Hot “Beef” Sundaes from scratch! Use leftover roast beef. Just chop or shred it, add some beef gravy, and serve over mashed potatoes.

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Stuffed Pumpkin: Is it art or science?

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What started out as a grand experiment with food more has turned into a combination of science and art for my parents, who joined a gourmet food club more than 15 years ago.

My dad says cooking is “science” because you take whatever is in season and mix it with spices and liquids to make something exciting for the taste buds. My mom says cooking is “art” because it’s all about presentation and eye appeal.

I believe their recipe for Stuffed Pumpkin is a perfect union of science and art! Picture your table colorfully decorated with a bounty of gourds, pumpkins, bittersweet and acorns as the centerpiece; glasses of your favorite red, white or golden yellow beverage; napkins and silverware tied together with twine next to a solitary plate holding the main course, a pumpkin stuffed with a delicious blend of savory and crunch.

My parents agree that cooking gourmet doesn’t have to be difficult. The most difficult thing about this recipe is cutting the top off of the pumpkin. The rest is easy – especially the clean up as you just throw the shell away or toss into your compost pile.

Whether you make this fun dish for friends or family, be prepared for the “oohs” and “ahhs” as they experience both the presentation (art) and taste (science).

Name: “Mini Stuffed Pumpkins”
Serves: 4

Ingredients:

  • 4 small pumpkins (approx 4”-5” high)
  • 1 onion, chopped
  • 2 Tbsp Vegetable Oil
  • 1 lb. Hamburger
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Brown Sugar
  • 4 oz can mushrooms
  • 1 can cream of mushroom soup
  • 1.5 Cups Cooked Rice
  • 4 oz Can Chopped Water Chestnuts

Directions:

  • Cut off tops of pumpkins and clean out seeds.
  • Sautee onions in oil until tender.
  • Add hamburger, soy sauce, brown sugar, mushrooms, and soup.
  • Simmer 10 minutes.
  • Add cooked rice and water chestnuts.
  • Fill pumpkins and place on a foil lined cookie sheet.
  • Put tops on pumpkins.
  • Bake 1 hour at 350 degrees.