Mount Ayr Record-News

Beef Edition
Thursday, May 19, 2011

Featuring a visit with

Mike and Nancy Ford
2 • Mount Ayr Record-News Beef Edition Thursday, May 19, 2011
Forage, cattle play key roles in Ford
BY ALAN SMITH
Having good land to farm, improving his
cattle herd with stock from a number of qual-
ity area livestock producers, having good
neighbors to help each other out and trying to
improve the land so that it is even better for
generations to come -- these are all part of the
farming philosophy of Mike Ford of Tingley.
Mike and Nancy Ford began farming in
1976 and he still partners with his mother,
Margaret Ford, who is 90 years old, on the
farm located south of Tingley. She got out of
the livestock portion of the business this last
year when a group of heifers she and her son
owned together were sold, but they still share
the crop operation.
Ford noted that as far as cattle production
in Ringgold county goes, he’s not one of the
big producers. “There are a lot of herds that
are father and son operations that are expand-
ing rapidly that have much more.”
Of course, Ford notes, how one deter-
mines how big a farmer is can depend on the
definition.
“I heard one onetime that said that a big
farmer is one who has twice as large an op-
eration as you and a small farmer is one who
has half as big an operation as you,” he said.
“It can all be kind of relative as to where you
see yourself.”
“I have focused much of my energy on
row crop work, but I do enjoy the cattle as
well.”
He has a commercial cow-calf operation.
He purchases purebred Angus heifers when
he needs replacements instead of choosing
heifers from his own cattle crop. Currently
he has 81 cows.
He purchases Charolais and Angus bulls
from area producers for his herd. “We have
some excellent livestock producers in the
area from which to purchase heifers and bulls
for our operation,” he noted.
The group of 13 heifers he purchased this
year that recently calved are from the George
Bailey operation near Creston. That’s where
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he got one set of twins that the Fords helped One of the things that Ford does is to take on the cattle. They respond to the horses
bottle feed to get them grown. He had an or- some corn in a bucket to the cattle everyday. but wouldn’t know what to do with a four-
phan calf that also got the bottle treatment to It’s something that his father did before him. wheeler. On the other hand Doyle Richards
get it started. That’s the grey calf that is run- It probably isn’t necessary, but Ford says uses four-wheelers to check on the cattle and
ning with the herd of young heifers which he that it creates a relationship where the cattle they wouldn’t know what to do if someone
keeps on new pasture land he is renting this will come to him when he needs them to be rode in on a horse to check on them.
year. moved or handled -- just by the sight of the One of the challenges of raising cattle is
The new calf crop is born in the spring, bucket and what they know may be in it. that they find their way out of fences.
he weans the calves in the fall around Hal- He notes that cattle get used to how they “I have good neighbors who have experi-
loween time and backgrounds the calves so are handled. He points to the cattle owned by ence with cattle and we can help each other
they are ready to sell to feeders shortly after Jim Werner, where horses are used to check
the first of the year.
This year has been a good year for calving
in his herds.
“Except for 10 days in April, this has
been a good livestock spring,” he said. He
has three herds of cows that are bred so they
calve close together.
The calves have been born beginning in
March and he is down to having two more
cows to deliver this year.
This year he has had two sets of twins and
only lost one calf so he hopes to have 100
percent calf crop or better.
“It doesn’t always go that well,” Ford
said.
He has worked with Hilltop Veterinary
Clinic and Keith Miller and Dan Weddle to
help with the health needs of his cattle herd.
“They have really helped me a lot with ad-
vice and recommendations over the years,”
he noted. ”When I first got started I worked
off the farm a long time so we would have
a steady paycheck, and they would let me
know when they thought I was letting some-
thing slip with my cattle herd.”
“Things like keeping pasture quality up,
keeping fences in good shape and other as-
pects of the operation were sometimes not
where the focus was when I was choring
in the morning, going off to a job, and then
coming home to finish what I could get done
in a day,” he said.
Being able to make the farm a personal
business that he focuses on has been some-
thing he enjoys. Mike Ford feeds bottles to twin calves born this spring while their mother looks on.
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Thursday, May 19, 2011 Mount Ayr Record-News Beef Edition •
family farming
when cattle get out,” he said.
“It always seems that the cattle get out
when you are 100 miles from home and hav-
ing neighbors you can call to help take care
of the problem is a real blessing.”
He noted that he did not replace as many
heifers this year as he has in the past because
he did not want to crowd his pastures too
much. Turning out cattle in hay ground about
state fair time means that some of the best
quality hay of the year is being eaten and he
would rather be baling it and selling it.
Selling hay as a cash crop for others to
feed to livestock has become an important
part of the Ford farming operation.
“I harvest hay in square bales as well as
the large round bales,” Ford noted. “Being
able to get up to four crops from a field versus
one from the corn and soybean ground is a
plus. And growing hay for sale has taught me
a lot about quality forage for my own cattle
operation.”
“Coming up with hay that horse people
will want to purchase is interesting,” Ford
says of one of the markets he grows and har-
vests hay for.
“As I get older and slow down, I think
growing and harvesting hay will be one of
the areas I put more emphasis on,” Ford said.
“As cattle herds expand, I think there will
be a growing demand for good quality hay,”
he said. “Cattlemen in large operations won’t
be able to justify all the land they need for
forage so will be looking to purchase good
hay.”
He noted that as some of his land came
out of the Conservation Reserve Program, he
has seeded it down for pasture or hay produc-
tion. “I fenced it in, had some ponds built and
seeded it down for some good quality pas-
ture,” he noted. “A lot of the things I have
been doing lately have been in anticipation
of improving the land so that it will be good
land to rent to someone else at some point in
the future.”
So far this spring pastures are looking
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good and the hay crop is off to a good start.
“We could use some more heat here pretty
quick, however,” he said. The warm days ear-
lier this spring really got the grass to grow-
ing.”
Altogether with the land he owns with his
mother and rents from other landowners, he
puts in 1,300 acres of corn and beans each
year. He rents some pasture close to his farm
along with owning pasture and hay ground as
well. He cash rents pasture and hay ground
and crop shares on other ground around the
area.
Ford says that he farms some land owned
by absentee landowers from out of state that
he has never met but that he deals with a farm
manager for day-to-day operations.
“I always have tried to farm in a way so
that the land is in better shape for the next
person who will farm it,” he noted. “After all,
we are really just stewards over the land and
we need to be looking to the future knowing
that someone else will be farming this land
someday and we need to keep improving it
so they have something that will be able to
sustain them.”
He hires his brother Tom to help him
with the harvest every year. When Tom was
farming close by, they shared equipment, but
when Tom got out of the farming business, he
still was willing to help at times.
He let some of the land he has rented in
the past go back so some young farmers in
the community would have land to rent.
“When I started farming at 26 or 27, people
gave me an opportunity and I like to see other
people get a start now,” he notes.
He sees farming as being something that
takes people helping people.
He said he received his first paycheck as
a 14-year-old when he rode his bicycle to the
farm of Roger Morrison each day during hay-
ing season to help pick up hay. He said he
____________________________________
Continued on page 4 Mike, Kristen and Nancy Ford are shown on their farm spread south of Tingley.
501 S. Henderson
Mount Ayr, Iowa 50854
Selling 25 to 30 SimAngus
and Simmental bulls annually.
Visit our website at www.HaysLandandCattle.com
Craig and Becky Hays
Diagonal, Iowa 50845
Ph. 641-234-0183 or -0152
craighays@yahoo.com
4 • Mount Ayr Record-News Beef Edition Thursday, May 19, 2011

Much of crops planted in 10-day run

____________________________________
Continued from page 3 Having a good relationship with his seed in April and had to plant in late May, but I Norwalk school district. Daugher Kristen,
customers has been a blessing as well. When don’t remember a full 10-day stretch like we 25, lives at home and takes advantage of the
felt like he was rich when he had a $100 pay he is not available, the customers often come have early this month where most everything many programs from Ringgold County Sup-
day for the work he did. in and pick up their own product. “I’ve never was able to be planted in such of compact portive Services in Mount Ayr. Son Kirk, 21,
He believes that older farmers need to be been shorted a bag of seed in 12 years as a stretch.” is a junior at Simpson College, majoring in
looking toward the next generation and giv- seed dealer,” Ford noted. An added advan- On the land he farms, Ford has all his corn economics and criminal justice.
ing encouragement and the opportunity for tage is that neighbors and customers help in and one third of his beans planted. He and his family attend St. Edwards
others to get started in the business. keep an eye on things around the Ford farm He and his wife, Nancy, have three chil- Catholic Church in Afton, where he has at-
There have been ups and downs over the when they are not there. dren. They have lived on the home farm for tended since he was born. They have been
years, he noted. He remembers wanting to This has been an interesting spring for more years than his parents did before him, members of the Ringgold County Cattle-
purchase land in the land boom of the 1970s getting crops in, he noted. As a seed dealer, he notes. Nancy manages the Heritage Park men’s Association since he began farming
when his father’s advice was that the prices he has a good feel for how the planting sea- Apartments in Mount Ayr, the Tingley Hous- and were active in the Pork Producers when
were getting too high and they’d never be son is going, at least for his customers. ing Apartments in Tingley and two sets of they still raised hogs as part of their opera-
able to pay off the land. The high interest “Based on my seed deliveries we are apartments in Osceola, helping the elderly tion, which they do not do anymore.
prices of that period helped lead to a collapse about 80 percent done,” he said. “There was remain independent in good quality housing. “Farming has been good to me and I can’t
of land prices. a 10-day run from May 1-10, where this Son Kyle, 27, graduated from Simpson see me doing anything else,” he said. “I en-
In 1989 he and his family were photo- year’s planting was able to be done. There College with a degree in education and a fo- joy visiting other places but this is the place I
graphed standing in a puddle that had been have been years when we’ve got a good start cus on special education and teaches in the always come back to.”
a pond for an article from Wallace’s Farmer
telling about how the drought was affecting
farmers in southern Iowa.
When looking at the future of agriculture,
Ford notes that it is only going to become
more capital intensive.
“We have high livestock and high crop
prices right now at the same time, he noted.
The trend over the years is that one or the
other can be high, but they usually don’t both
come in high at the same time,” he said.
With higher prices for livestock and crops,
the cost of food goes up at the grocery store
and people complain, he noted. People need
to remember that most of the increases don’t
make their way back down to the farmer,
however.
With that said, he noted that it was a good
time to be raising corn and beans. On the
other side, inputs are rising quickly as well
in terms of land rent, fertilizer and the like.
With the growth of the input costs, the bot-
tom line isn’t as big as the high commodity
prices might indicate.
Another part of his operation has been the
Garst seed business, which he got into as a
sidelight but keeps him busy every spring. Cows and calves line up against the fence in a rented pasture north of the Mike Ford home place when called up by Ford.

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Thursday, May 19, 2011 Mount Ayr Record-News Beef Edition •
Social responsibility report by beef farmers
Cattlemen across the country are
pleased to announce the release of “The
Cattlemen’s Stewardship Review: Con-
necting Our Vision and Values,” a first-
of-its-kind inside look at cattlemen’s
influence on the nation’s communities,
the economy, public health and the en-
vironment.
The “Cattlemen’s Stewardship Re-
view” comes at a critical point in time
when people are more disconnected
from agriculture and food production,
yet there is an increasing interest in
knowing more about who raises food.
In fact, nearly three-out-of-four people
say that they want to know more about
how beef is raised and who raises it,
5
according to research conducted with
beef checkoff funds.
Built on a statement of seven fun-
damental principles adopted by U.S.
cattle farmer and rancher leaders at
the Annual Cattle Industry Convention
in February 2011, the Review details
cattlemen’s commitment to preserving
the environment, raising healthy cat-
tle, providing quality food, enhancing
food safety, investing in communities,
embracing innovation and creating a
sustainable future for generations to
come.
“Being a cattle farmer is a challenge
these days,” says Elaine Utesch of
Triple U Ranch in Correctionville, IA.
“We don’t cut corners on food safety
nor on the methods used to raise our
cattle. We like the reputation of pro-
viding the most reasonably priced, saf- off dollars in safety improvements. 20 percent less feed, 30 percent less
est, most nutritious food in the world. Collaborative beef-industry efforts land, 14 percent less water and nine
The Cattlemen’s Stewardship Review have helped reduce the incidence of percent less fossil-fuel energy.
proactively provides a great summary foodborne illnesses, including E. coli • Environmental efforts by cattle
for consumers to learn how the beef O157:H7, which now affects less than farmers and ranchers help manage and
they eat is raised.” one person in 100,000 people. protect more than 500 million acres of
The Review is broken into five key • More than 90 percent of feedyard permanent grassland and a variety of
sections, which showcase key accom- cattle raised in the U.S. today are in- wildlife and endangered species.
plishments of U.S cattle farmers and fluenced by Beef Quality Assurance • Nearly one-half of cattle farmers
ranchers, including: (BQA), a checkoff-funded program and ranchers volunteer with youth or-
• U.S. cattlemen provide 20 percent that sets guidelines for animal care and ganizations and more than one-third
of the world’s beef with only seven handling. donate their time to other civic orga-
percent of the world’s cattle, meaning • Between 1977 and 2007 the “car- nizations, compared to a national aver-
that they are helping provide valuable bon footprint” of beef shrank 18 per- age of seven percent of all Americans.
nutrients to a growing population both cent as farmers and ranchers raised The Review is available at www.Ex-
in the United States and abroad. 13 percent more beef with 13 percent ploreBeef.org, along with short videos
• Since 1993, cattlemen have in- fewer cattle. When compared to 1977, of stakeholder interviews discussing
vested $30 million of their beef check- each pound of beef raised in 2007 used the beef industry’s accomplishments.
6 • Mount Ayr Record-News Beef Edition Thursday, May 19, 2011

Iowa beef producers on Meat Mission to Mexico

Dan Cook, New Providence and
Scott Niess, Osage, represented Iowa
beef producers on an Iowa Meat Trade
Mission to Mexico, in mid-February.
Cook, Chair of the Iowa Beef Industry
Council, reports that Mexico is still the
United States’ largest export market
for beef and beef variety meats both in
volume and value.
“Price is still the biggest issue, as
the Mexican economy is also under
stress. Mexican families value meat
in their family meals, and beef is their
preferred protein; we know we will
sell more beef when their economy im-
proves,” says Cook, cow-calf produc-
er. “We export many beef cuts and va-
riety meats that are in less demand by
U.S. consumers. Their most requested
cuts include inside rounds, goosenecks
(bottom round), skirt steaks, chuck
clods, and variety meats such as tripe
(stomach).”
The Iowa trade team met with meat
ward to welcoming them and showing
them an Iowa cattle farm and other
processing facilities.”
The Meat Trade Mission was co-
ordinated by the Iowa Department of
Economic Development International
Division. Other attendees included
members of the Iowa Pork Producers

Iowans interviewed for processors, government agencies, im-

documentary on raising beef
Food production has become one of
the most publicized topics in this de-
cade, yet many consumers don’t know
where to find accurate information
about the people who grow, cultivate
and raise the food they eat. Two Iowa
families took part in a project that al-
lows consumers learn about beef pro-
duction straight from the source - the
people who do it every day.
America’s cattle farmers and ranch-
ers, through beef checkoff funding,
commissioned three student filmmak-
ers to direct and produce videos on
beef farming and ranching. Three 20
minute documentary style films were
produced. They address issues such
as animal care and environmental sus-
tainability while exploring the families
that raise beef. To ensure an objective
view, none of the filmmakers had close
ties to the beef industry or agriculture
in general.
Triple U Ranch located in Wood-
bury county and the Iowa River Ranch
in Hardin county were two of the 30
beef farmers, ranchers and experts in
10 different states that took part in the
project. “We welcomed the opportu-
nity to share our story. We take great
pride in producing safe, wholesome
beef for America’s dinner plates,” said
Elaine Utesch of Triple U Ranch and
Vice Chairman of the Iowa Beef Indus-
try Council. “Caring for the land and
the cattle is our way of life. It is who
we are and what we do. We hope this
film sheds light on the dedication and
passion we have for not only producing
a great food product but for protecting
our environment for the generations to
come.”
Both Iowa families were interviewed
for the video produced by Kevin Smith,
a graduate student at Central Michigan
University in Mt. Pleasant, MI. Smith’s
video discusses the environmental im-
pact of beef farming and ranching. The
three student documentaries can be
viewed on ExploreBeef.org.
porters and meat industry officials in
both Mexico City and Guadalajara and
Association and private Iowa meat
businesses. Partial funding for the mis-
sion was provided by the beef check-
toured meat processing plants and re-
tail supermarkets.
“We have a team of Mexican meat
off.
The Iowa team met with U.S. Meat
Export Federation (USMEF) staff who
buyers coming to Iowa in May to tour is responsible for marketing U.S. beef
our plants. Iowa has been able to de- and pork internationally. They also
velop a relationship with these buyers provide educational programs in meat
over the years because of this kind of preparation, cutting, product safety and
exchange between our countries and handling. The beef checkoff helps fund
our meat industries,” adds Scott Niess, USMEF’s educational and promotional
cattle feeder and treasurer of the Iowa activities.
Beef Industry Council. “We look for-
Scott Niess, cattle-feeder from Osage (left) and Dan Cook, cow-calf producer
from New Providence (right) meet a chef in a Mexican supermarket during a beef
promotion coordinated by the U.S. Meat Export Federation.

At CGI, we
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we offer only
only Black
produced right her in Iowa
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◆ We have a large supply of seed BLACK ANGUS BEEF

Prices effective through Tuesday, May 11, 2004.

beans and corn: produced right here in Iowa.

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We salute Creston and Mount Ayr
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Ph. 641-782-2317 Ph. 641-464-3991
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• Sprayers • Mower Parts • Plow Shares
• Grease and Oils • Paint • Vet Supplies
Diagonal ◆ Ph. 641-734-5315
Ed Allee, Manager WE SALUTE AREA BEEF PRODUCERS!
Thursday, May 19, 2011 Mount Ayr Record-News Beef Edition • 7

Cattle feeder receives Iowa BQA Award

Bill Couser, cattle feeder from Ne-
vada, Iowa, was named the 2011 Iowa
Beef Quality Assurance (BQA) Award
winner for his commitment to beef
quality assurance while operating a
sustainable cattle operation. Couser,
wife Nancy and son Tim operate Cous-
er Cattle Company. They were honored
at the Iowa Cattlemen’s Association
Annual Convention in Ottumwa, Iowa,
on February 25.
“We as Iowa cattlemen have a re-
sponsibility to maintain and uphold
consumer perceptions of beef as one of
the safest and highest quality products
for their family. As livestock produc-
ers we pledge to continue this feeling
of security through BQA programs and
ensure that producers are continuously
educated on sound science production
practices,” said Bill Couser, a fourth
generation cattle feeder.
Couser Cattle Company is a family-
owned feedlot with a 3500 head capac-
ity. Couser and his feedlot manager,
Adrian Meyer, work as a team when
managing the feedlot which has been
updated to improve performance, to
adapt to changing environmental re-
quirements and to enhance animal wel-
fare for the cattle operation.
Couser embraces BQA concepts by
ensuring that his employees are BQA-
trained. A relationship with Iowa State
University veterinarians helps ensure
his health treatment protocols adhere
to BQA guidelines and techniques.
Regularly scheduled visits by con-
sulting nutritionists ensure safety and
quality of feed rations. Employees also
use low-stress handling techniques to
move cattle.
A recent investment in a monoslope
building has allowed cattle more pro-
tection from the elements and a cleaner
and dryer environment adding to their
comfort while adapting to changing
environmental requirements. These ef-
forts have not only enhanced animal
comfort, but have improved perfor-
mance of the cattle.
Couser was nominated by Drs. Ter-
ry Engelken and Renee Dewell of the
Iowa State University College of Vet-
erinary Medicine. Engelken says, “We
appreciate Bill’s willingness to ‘spread
the gospel’ of BQA by sponsoring pub-
lic BQA training sessions at their feed-
lot and allowing veterinary students
access to their facilities and animals for
teaching purposes. His efforts have re-
sulted in more than 100 ISU veterinary
students becoming BQA-certified.”
Beef Quality Assurance is a national
program for beef cattle production that
assures the highest standards of animal
care and treatment. It was developed
with guidance from leading animal
health and well-being experts and out-
lines essential elements for cattle care.
More than 90 percent of all U.S. beef is
raised under the BQA program.

2011 Iowa’s Best Burger winner is named

The Rusty Duck restaurant in Dex-
ter is the home of Iowa’s Best Burger
in 2011.
What started as a field of 275 nomi-
nated Iowa restaurants was whittled
down to a Top Ten round. A secret pan-
el of judges selected the Rusty Duck as
the top location to get a hamburger.
Owner Brad Waldron is also the cook
at this 90-seat bar and grille. Eighty
percent of his cooking time is spent
preparing beef at the restaurant about
30 miles west of West Des Moines.
The secret to his great burgers, Wal-
dron said, is beef. Well, it’s a little more
detailed than that. “It’s fresh-ground,
hand-pattied beef.”
Waldron buys choice boxed beef
and cuts his own steaks. The trim from
the top loin and sirloin goes into the
grinder and becomes the ground beef
for his burgers. Then he hand-patties
the grind into two sizes – 14 ounces,
and eight ounces.
The attention to beef was not lost on
the judges. “We cared about burgers,
plain and simple. Some nominees had
creative garnishing, ranging from fried
eggs to hot peppers to onion strings but
in the final determination, it was the
quality and taste of the beef which held
our attention,” they wrote in their com-
ments.
“The burger is the all–American
classic served in almost every restau-
rant from the local café to the finest
white tablecloth establishment,” said
Dan Cook, a New Providence cattle
farmer who is chairman of the Iowa
Beef Industry Council (IBIC).
IBIC and the Iowa Cattlemen’s As-
sociation sponsored the contest.
Other Top Ten restaurants (in alpha-
betical order) are: Bancroft Drive Inn,
Bancroft; Coon Bowl III, Coon Rapids;
Dublin’s Food & Spirits, Emmetsburg
and The Dugout, Ute.
Also, Farmer’s Kitchen, Atlantic;
Grinnell Steakhouse, Grinnell; The
Irish Shanti, Gunder; Rube’s Steak-
house, Montour; and 61 Chop House,
Mediapolis.
The Rusty Duck received a plaque
and a media package prize that includ-
ed an on-site live radio announcement.
This is the second year IBIC and
ICA have sponsored the contest. Last
year’s winner was the Sac County Cat-
tle Company of Sac City.

Schaefer BILL SCHAEFER

Excavating, Inc. Mount Ayr, Iowa 50854
Ph. 641-464-2419 Diagonal, Iowa
or 641-344-6873 Ph. 641-464-3693
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Thanks to our 2011 and previous customers.

Member
110 W. Madison Street, Mount Ayr • Ph. 641-464-3294
Additional Convenient Locations: Creston, Lenox, Corning
Visitors Always Welcome!!
FDIC
8 • Mount Ayr Record-News Beef Edition Thursday, May 19, 2011

Expert tips for creating the

perfect beef lovers’ experience
Expert tips for creating the perfect
beef lovers’ experience
There are as many ways to prepare
beef, as there are reasons to love beef,
according to the Iowa Beef Industry
Council.
To celebrate May Beef Month, the
council is providing some sizzling ad-
vice from Chef Dave Zino, with the
Beef Culinary Center of the National
Cattlemen’s Beef Association. “It just
might be the inspiration you need to
kick off your summer grilling season
this month,” said Elaine Utesch, cattle
farmer from Correctionville and vice-
chair of the Iowa Beef Industry Coun-
cil.
“The key to that unforgettable beef
meal is to match your steak or roast to
the proper cooking method to ensure
tender results,” adds Utesch.
“The filet mignon, T-Bone and sirloin
taste best when cooked using dry heat,
which is characterized by quick cook-
ing at higher temperatures. That’s why
these cuts work so well when grilled,”
Chef Dave said. “Broiling or cooking
in a skillet are also ways to cook with
dry heat. For less tender cuts, such as
the chuck roast or bottom round roast,
moist heat cooking techniques, such as
braising and stewing, are best.”
Zino had additional tips for lovingly
creating the beef dishes you love:
• Hit the right temperature: insert an
instant-read thermometer horizontally
into the side of a steak to check done-
ness. Aim for a reading between 145°F
(medium rare) to 160°F (medium),
which are the ideal temperatures for
tender, juicy steaks.
• Bring out the best: pair a marinade
or rub with the appropriate cut to bring
out the best in beef. For naturally ten-
der steaks such as flat iron, ribeye, top
sirloin, top loin, tenderloin, porterhouse
and T-bone, apply a simple rub made
with fresh herbs, garlic and spices for
at least 15 minutes but no more than
two hours.
For less-tender steaks such as the
top round, flank or skirt, a marinade
incorporating an acidic ingredient such Beef Queen hands off the reign
as vinegar, wine or citrus juice, will Katelyn Warin is the 2011 Ringgold County Beef Queen. She is the daughter of
tenderize and add flavor. For best re- Joe and Donna Warin of Maloy. She was crowned by last year’s queen Taylen
sults, marinate these cuts at least six Abarr. Katelyn is a junior at Mount Ayr Community High School and is active
hours but no more than 24 hours. in 4-H and County Council, FFA, Student Council, volleyball, basketball and
• Create chemistry: beef develops track. Katelyn enjoys showing heifers and takes an active part in cattle and beef
its desirable flavor and aroma during production on their family farm. Some of her duties include event appearances,
the cooking process, especially when volunteer opportunities and other beef industry promotional activities.
browned. Browning causes beef’s pro-
teins and carbohydrates to caramelize, marry it with other natural sources of serving platters and utensils. Serve
resulting in a burst of intense flavor umami, like mushrooms, tomatoes or cooked food promptly and refrigerate
that’s sure to seduce beef lovers. Use a aged cheese, for a synergistic flavor immediately after serving (within two
medium-heat setting and be sure not to explosion. hours after cooking).
crowd the pan for optimum browning Practice safe serving: keep raw meat For more ideas on creating the ul-
and flavor development. separate from other foods both in the timate beef experience, visit Beef-
• Unleash the power: umami, which refrigerator and during preparation. ItsWhatsForDinner.com and click on
comes from the Japanese word for “de- Wash hands, all utensils and surfaces the “Cooking with Beef” tab for a chart
licious,” is the fifth taste described as in hot, soapy water after contact with that matches cooking methods with
meaty or savory. To amp up the flavor raw meat. Never place cooked meat on various cuts of beef.
intensity of already-delicious beef, platters that held raw meat; use clean

DURING MAY, BEEF MONTH!

Before you buy, check
our competitive prices.
• Bulk Feed
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• Delivery

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Hours: Monday - Friday, 8 a.m. - 5 p.m.; Saturday, 8 a.m. - noon

FOR SALE
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• Genetic defect free • All performance and ultrasound records available
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• Hand fed • Excellent disposition
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1821 190th Street 1424 220th Street
Diagonal, Iowa 50845 Benton, Iowa 50835
Phone 641-734-5038 Phone 641-785-2315 1703 W. South Street, Mount Ayr • Ph. 641-464-3268
Cell 712-779-0134 or -0674 Cell 641-340-3419
 OFICE.W THINKTHA’SHOW
Thursday, May 19, 2011 Mount Ayr Record-News Beef Edition • 9

2010 Cattlewomen Report

Ringgold County Cattlewomen,
Recently at the Ringgold County Cattlemen & Cattlewomens anual meeting, I had an “ah-ha”
moment. As we were thanking everyone for all the help during the year for cattlewomen, I looked
out in the crowd. There sat Becky Werner Hayes. She was a former beef queen for us several years
ago and there she was taking time from her busy life to come to the meeting. Her sister, Bonnie
Werner Larson, is also a past beef queen that is active in the business and also a busy mom. I got to
thinking, Ann Walkup Schlapia had joined cattlewomen that night, and “yep” another beef queen.
We all know how much another beef queen has done through the last few years. Landi McFarland is Beef Quality Assurance
out spreading the word and a great spokeswoman for us. certification in Iowa
I am sure I have missed some after all of these years but it gives you a warm fuzzy feeling see- When families sit down to eat meals
ing these fine young women coming back to their roots of cattlewomen and sticking around. We are together, they expect their food to be
proud of all of you gals and sorry if I missed another one. We have great respect for the former beef safe and wholesome. When choosing
queens who had fullfilled their dreams of going to college in agriculture related majors. We wish beef as a main dish, there’s no doubt
them all the best. Whether it’s big strides or just when they go to the grocery store and maybe tell their expectations will be met. In fact,
that women beside you at the meat counter how great some cut of beef is. You make us proud! caring and responsible beef produc-
This year’s new beef queen is Katelyn Warin, daughter of Joe and Donna Warin. She hit the ers provide these expectations through
ground running being in the St.Patricks’s parade already this year. We know she will be a great queen programs like the Beef Quality As-
and we look forward to working with her. Last year’s queen, Taylen Abarr, did a fantastic job. She surance (BQA) program. According
was a busy gal and it was nice to see her proud to wear the crown at several things. Thanks so much to Matt Deppe, Director of Industry
to her, and to her folks Jim and Sharon for helping her get to everything. Thanks to the officers and Relations at the Iowa Beef Industry
cattlewomen. Thanks to Brenda Willis for doing the queen contest again this year, and Sherry Haid- Council, the BQA program was created
siak for being treasurer and always ready to help out. As long as we keep gaining a few gals each more that 20 years ago by the National
year it gives us a lot of hope. We got through another year and it has helped so much since you all Cattlemen’s Beef Association with the
step up to help do “whatever.” purpose of bringing together beef pro-

YOUCANTEL AGO DLENDR.

I recently lost my mother-in-law, Mildred Bickel. We want to pause and remember all of the ducers with one strong goal: to produce
women through the years like her and my mother. Out milking cows the hard way and working so safe, wholesome beef that provides a
hard. Dale said when he was a kid, they hand-milked (lost art... thank goodness) and she would beat great eating experience every time.
them everytime. They (and many others) were the pioneers of the interest in the beef industry. We In Iowa, the BQA program is spon-
salute them all, and all the other women being proud to stand for our great prouduct. Makes me want sored by the Iowa Beef Industry Coun-
to go thaw out some steaks! cil (IBIC) and is funded through the
Marla Bickel $1-per-head beef checkoff. Nearly
Contact person for 6,400 Iowa beef producers have been
Ringgold County Cattlewomen BQA certified since 1999. “The BQA
program’s mission is to maximize con-
sumer confidence in beef while ex-
ceeding their eating expectations,” said
_____________________________
Continued on page 11

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10 • Mount Ayr Record-News Beef Edition Thursday, May 19, 2011

Beef exports delivering solid returns for producers

U.S. beef exports set a new value re- One way to gauge the impact is to sists of underutilized muscle cuts and About two-thirds of the value of
cord in 2010, topping $4 billion for the calculate the export value per head of variety meat that command a premium U.S. beef exports is derived from our
first time in history. It was also the first fed slaughter, which averaged $153 in the foreign markets. For example, top four mainstay markets – Mexico,
time our beef export value exceeded last year and climbed as high as $183 about 90 percent of the short ribs, short Canada, Japan and South Korea. But
the pre-BSE level of 2003, marking a in December. As the attached chart in- plate and livers from our fed slaughter compare that with 2003 – when these
long climb back from that major set- dicates, per-head export value showed are exported, delivering a far better re- markets accounted for more than 90
back. very impressive gains over 2009 – turn than they could generate domesti- percent of our export value – and you
But how does this export success especially in the final months of the cally. can see that our overseas presence is
story translate to the bottom line of year. Variety meat and underutilized cuts now much broader and more diverse.
cattle producers? What kind of return Though the U.S. beef industry ex- can also serve as entry-level products This is absolutely essential if U.S. beef
are they getting from the beef checkoff ports only about 12 percent of its total for certain destinations that can even- exports are going to continue to grow
dollars invested in foreign marketing? production, much of the volume con- tually be developed into higher-value and contribute to the viability of our
markets. Did you know the United nation’s cattle industry.
E x port v a lue per hea d of States exported more than $260 mil-
U.S . s teers /heifers s la ughtered lion worth of beef to the Middle East
last year? That was a 77 percent in-
crease over 2009 and nearly 10 times
$200 the value we exported there just four
years ago. One of the reasons for this
$180 value growth is that we’ve expanded
$160 our Middle East beyond livers and oth-
er variety meat, to include nearly $160
$140 million in muscle cuts.
$120 Russia offers a similar success story,
as 2010 U.S. beef exports to Russia
$100 doubled in volume but quadrupled in
value in a single year. How did this hap-
$80 pen? In 2009, more than 60 percent of
$60 our export value to Russia was variety
meat – mostly livers. But even though
$40 variety meat exports to Russia nearly
$20 doubled in value last year, muscle ex-
ports exploded by nearly 600 percent
$0 – reaching $106 million for the year.
JAN FEB M A R A PR MAY J UN J UL A UG SEP OC T NO V DE C So while Russia is still an outstanding
market for beef variety meat, it now
2009 2010 makes up only 30 percent of our export
value to Russia.
Thursday, May 19, 2011 Mount Ayr Record-News Beef Edition •
May is Beef Month in Iowa
Each spring as Iowans fire up their
grills, they rekindle their love affair
with beef. Now is a great time to cel-
ebrate May Beef Month, whether it’s
with a thick juicy T-bone or the all-
American hamburger.
Your celebration honors hard-work-
ing cattle farmers and their families.
They are that first step in producing
safe, nutritious beef and they are at
work in all 99 Iowa counties. (Yes,
beef is a local food!)
Again, it is at the farm level that the
economic benefits from beef produc-
tion start. In Iowa, we have 30,000
farm families that raise cattle but
their work needs to be supplemented
by many who make sure that the beef
produced here makes it to your dinner
plate. That includes feed manufacturers
and equipment dealers, truck drivers
and food marketers. Raising cattle also
supports many other Iowa farmers, too.
Cattle eat feed made from millions of
bushels of corn, soybeans and the co-
products of these grains.
Iowa has a unique beef industry
with the resources needed to raise high
quality cattle. We have abundant feed-
stuffs, rolling hills best kept in pasture
and the experienced cow-calf farmers
and cattle feeders to produce some of
the highest quality beef in the country.
Iowa’s cattle farmers are passion-
ate about the environment. We depend
on the land and its resources for our
livelihood so good management of the
environment and our livestock is man-
4 K Family Ltd. Partnership
Warren Angus
Bailey Farms
Terry Barnes
Bentley Farms
Bickel Farms
Randy Bishop
Garry Bjustrom
Brammer Farms
Robert Buck
Martin Cameron
Clearview Partnership Farm
Jerry or Judy Cooper
Dan Coulson - Coulson Charolais
Jim Coulson
Daughton Farms
Diagonal Building Products
Roger Dolecheck
Ringgold County Cattlemen’s Association
11
sumer confidence in purchased beef.
More on beef news
_____________________________
Continued from page 9
He also pointed out that producers
will benefit from the required record-
Deppe, who directs Iowa’s program. keeping. These records can be passed
datory. We’re committed to leaving
According to the IBIC, the BQA pro- on with the cattle from owner to buyer,
the environment in better shape for the
gram is a two-year certification process resulting in more informed business
next generation – our families.
in which anyone directly responsible decisions.
Iowa cattle families have long been
for beef production and the handling or To become BQA certified, contact
honored for their environmental stew-
administration of pesticides, feed addi- Matt Deppe at the Iowa Beef Indus-
ardship which not only conserves, but
tives, pharmaceuticals or vaccines can try Council (515-296-2305) or contact
improves natural resources. Recently
be certified. Deppe says that the BQA your local veterinarian.
honored as the 2011 National Environ-
system works to prevent defects in the ISU Extension short course
mental Stewardship Award winners,
end product by focusing on good pro- Livestock producers with an interest
the Bill and Nancy Couser family of
duction practices at every production in beginning or transitioning grazing
Nevada, share their passion for “doing
segment. practices can sharpen their skills by at-
things right.” Couser Cattle Company
“Beef Quality Assurance empha- tending a series of eastern Iowa Green-
is a third generation feedlot operation
sizes the day-to-day management prac- horn Grazing workshops offered by
located in the fertile lands of Story
tices that influence the production of Iowa State University Extension. This
county in central Iowa.
safe, wholesome beef. The program Greenhorn Grazing short course con-
The Cousers strive to minimize im-
also instructs beef producers on the sists of five different modules taught
pact on the environment and maximize
proper use of animal health products, over the grazing season.
resources. They raise the seed corn that
environmental management, record “Greenhorn Grazing is designed for
produces the grain for ethanol and use
keeping and sampling procedures for graziers interested in a more controlled
the distillers grains from the ethanol to
feed and feed ingredients. In today’s or management-intensive grazing sys-
feed their cattle. They use the manure
environment, all of these elements are tem,” said Denise Schwab, ISU Ex-
from the cattle to fertilize the next crop
extremely important to consumers,” tension livestock specialist. “Produc-
of seed corn so that this natural cycle
said Deppe. ers who want to optimize forage and
can continue.
Deppe also added that the program is livestock production, increase market
Cousers join two other Iowa cattle
continually improved and enhanced. A access and conserve natural resources
families in receiving this national
new component of the BQA program, will find the modules very informa-
award. The Dave Petty family, opera-
according to Deppe, is an increased tive.”
tors of the Iowa River Ranch, Eldora
emphasis on cattle care and handling The workshops will begin promptly
and the Utesch family, Triple U Ranch,
and how low-stress management tech- at 1 p.m. and will last through late af-
Correctionville, received the award in
niques have a positive impact on cattle ternoon. The sessions are scheduled
the recent past.
health and performance. for June 8, July 6, Aug. 4, Aug. 30 and
Iowa cattle producers are proud
Deppe said he is often asked why it early November.
of their role in feeding consumers in
is important for producers to become For more information on specific
Iowa, the U.S. and the world. You can
certified. In answer to that, he says that locations or to register, contact the
let your local cattle farmers know they
state and national industry organiza- Benton County Extension Office, at
are appreciated by enjoying a juicy
tions believe it’s important for beef 319-473-4739. For more details con-
hamburger or thick steak on the grill
producers to maintain and build con- tact Denise Schwab at 319-721-9624
tonight.
or dschwab@iastate.edu.
Thank You
We appreciate the support we have received
from everyone in the area.
Andy Dugan Iowa Angus Association Jerry Stephens
Elliott Farms Kelly James Steve’s Tractor Repair
Todd England Ed Johnston - Johnston Charolais Taygold Cooperative
Lee Faris Klejch Insurance Agency Taylor Farms
Rodney Faris Gary Klejch Tyler Insurance Service, Inc.
Mike Ford Will and Bonnie Larson Vetter Equipment
Garrett Farms Reggie and Marty Lesan Dale Walkup
Glendenning Motor Co. McDonnell Appliance Joseph Warin
Melvin Gray Mount Ayr Record-News Weehler Farms
Great Western Bank Mount Ayr Veterinary Clinic Jim Werner
H & M Akers, Ltd. Lincoln Parrish Craig Willis
George Haidsiak Plum Creek Dude Farm Wm. H. French Agency
Hays Land & Cattle Doyle and Connie Richards Brian Wimer
Hilltop Veterinary Clinic Wayde Ross
Holmes Cattle Co. James Routh
Officers are:
Hoover Angus Farm Henry Russell
District Representative
James Hullinger Shafer Insurance Agency Jim Werner
Hy-Vee Food Store - Mount Ayr Southwest Iowa Rural President - Trent Johnston
Alan and Lois Ibbotson Electric Cooperative Vice-President - Brian Wimer
12 • Mount Ayr Record-News Beef Edition Thursday, May 19, 2011

Fiery Beef Satay Skewers Spicy Cheeseburger Sliders

Total recipe time: 20 minutes; marinade time: 20 minutes; makes 4 servings Total recipe time: 25 to 30 minutes; makes 8 sliders

Ingredients: Ingredients:
1-1/2 pounds boneless beef top sirloin steak, cut 1-1/2 inches thick 1 pound ground beef (96% lean)
5 to 6 green onions, white part only, cut into 1-inch pieces 9 small whole wheat hamburger buns,
split, divided
1 clove garlic, minced
Marinade: 1/2 teaspoon ground chipotle chili
powder
1/2 cup country Dijon-style mustard
1/2 cup soy sauce 2 slices pepper Jack cheese, cut in
1/4 cup honey quarters
2 tablespoons fresh lime juice
4 teaspoons bottled minced or fresh
crushed garlic Toppings:
1 tablespoon ground red pepper Barbecue sauce, lettuce, tomato slices, pickles (optional)

Instructions:
1. In large shallow bowl, combine marinade ingredients; whisk until blended.
Remove and reserve half cup for basting. Trim fat from beef steak; cut into
1-1/2-inch cubes. Add beef to remaining marinade in bowl; toss to coat.
Cover and marinate in refrigerator 20 minutes.
2. Remove beef from marinade; discard marinade. Alternately thread an equal
amount of beef and green onion pieces onto each of four 12-inch metal
skewers.
3. Place skewers on grid over medium, ash-covered coals. Grill, uncovered,
10 to 12 minutes for medium rare (145°F) to medium (160°F) doneness,
basting frequently with reserved half cup marinade and turning occasion-
ally. Serve immediately.
Instructions:
1. Tear one hamburger bun into pieces. Place in food processor or blender
container. Cover; pulse on and off, to form fine crumbs.
2. Combine bread crumbs, beef, garlic and chili powder in medium bowl,
mixing lightly but thoroughly. Lightly shape into eight 1/2-inch thick mini
patties.
3. Place patties on grill over medium. Grill, covered, 8 to 9 minutes (over
medium heat on preheated gas grill, 9 to 10 minutes) until instant-read
thermometer inserted horizontally into center registers 160°F, turning oc-
casionally. Evenly top with cheese during last minute of grilling.
4. Place burgers on bottoms of remaining eight buns. Top with desired Top-
pings. Close sandwiches.

Do You Know Your Beef?

Hamburger, steak, roasts, corned beef, brisket…there are many
choices when it comes to choosing your favorite beef items.
For May Beef Month, the Mount Ayr Record-News will let you
choose your beef favorite with a beef gift certificate which can be
used at area grocery stores or restaurants.
Just sign up by answering the trivia questions and filling out
the registration form. (The answers are in the text of the Beef
Edition.) Mail it back to the Mount Ayr Record-News or drop it
off at the Record-News by the deadline –– Friday, May 27.
The Mount Ayr Record-News will have a drawing for $25 in
beef gift certificates from the entries and announce the winners
in the June 2 issue.

Mount Ayr Record-News Beef Trivia & Beef Certificate Drawing

1) Who is the new 2011 Ringgold County Beef Queen?
2) How many cows does Mike Ford currently have?
3) Where did the U.S. export more than $260 million worth of beef to last year?
4) What restaurant was named the Iowa’s Best Burger of 2011?
5) What does USMEF stand for?
6) How many years has Mike Ford been a seed dealer ?
Name Address
City State Zip Phone

Mail or drop this entry by the Mount Ayr Record-News, 122 W. Madison, P.O. Box 346, Mount Ayr, IA 50854 by Friday, May 27 to be eligible for the drawing.

Record News
Mount Ayr

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