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… Hear more from John Freitag, executive director for the Wisconsin Beef Council, about the dairy industry in Wisconsin
… Dean Strauss, Wisconsin dairy producer, talks about the beef checkoff
Wesley Grau, Weldon Wynn and Kim Brackett Elected CBB Officers
During its final meeting at the 2012 Cattle Industry Convention in Nashville, the Beef Board unanimously elected New Mexico seedstock producer Wesley Grau to serve as 2012 chairman of the Board, Arkansas cow-calf producer Weldon Wynn to serve as vice chairman; and Idaho rancher Kim Brackett to fill the position of Beef Board secretary/treasurer for 2012.
Read more about your officer team, Executive Committee and Operating Committees here.
Dairy Forum Addresses Antibiotics
The beef checkoff's annual Dairy Producer Communications Forum at the 2012 Cattle Industry Convention featured Dr. Mike Apley, veterinarian at Kansas State University, who spoke on the subject of antibiotic residues.
His message focused on concerns about antibiotic resistance and residues in culled dairy cows and veal calves and what can be done to get rid of them. He says that having veterinarians involved can be very helpful to dairy producers, especially in terms of making sure all procedures comply with current laws.
Listen to an interview with Dr. Apley here.
Checkoff’s Dairy BQA Award Winner: Logan Bower, Pleasant View Farms
The dairy operation of Pleasant View Farms comprises 550 milk cows, which produce in excess of 13 million pounds of milk annually. In addition, Pleasant View raises 550 herd replacements to support the milking herd. The forage needs for the 1,100 head of dairy animals includes 750 acres of cropland, of which 150 are owned and 600 are rented. The current crop rotation consists of 450 acres of com for silage, 100 acres of alfalfa hay, 50 acres of small grain and 150 acres in grass and pasture.
As a dairy producer, it has always been Logan's goal to utilize resources as efficiently and as responsibly as possible to produce high quality, wholesome products.
Read more about this year’s award winner.
February Producer Profile: Woody Larson, Florida
The checkoff recently caught up with dairy producer Woody Larson from Okeechobee, Fla., who says Dairy Beef Quality Assurance (DBQA) is an important part of their operation. And, Larson says going through the BQA certification process even helped his operation save money. Listen to an interview on Southeast Ag Net with Larson here and get to know your Beef Quality Assurance program by visiting bqa.org.
More Veal on More Menus
The beef checkoff has announced that five new full-service dining chains have added veal to their menus, including The Palm, IL Fornaio, Macaroni Grill, Maggiano's Italian Village and Bice's Restaurants. This accounts for 374 restaurants nationwide that have added a new veal item to the permanent menu or have offered seasonal veal offerings in response to beef checkoff efforts. For more information visit VealMadeEasy.com.
Veal is for Love
Speaking of veal, if you're looking for a delicious veal dish to prepare for Valentine’s Day, try surprising your special someone with the checkoff’s Veal Piccata recipe.
Veal Cutlet Piccata
- 1 pound veal leg cutlets, cut 1/8 to ¼ inch thick
- ¼ cup all-purpose flour
- ½ tsp salt
- 1/8 tsp sweet paprika
- 1/8 tsp ground white pepper
- 1 Tbsp unsalted butter
- 2/3 cup dry white wine
- 1 Tbsp fresh lemon juice
- 1 Tbsp unsalted butter; at room temperature
- 2 tsp capers
1. Pound veal cutlets to 1/8-inch thickness, if necessary. Combine flour, ½ tsp salt, paprika and white pepper in shallow dish. Lightly coat cutlets with seasoned flour.
2. Heat ½ Tbsp butter in large nonstick skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with ½ Tbsp butter and remaining cutlets.
3. Add wine and lemon juice to skillet; increase heat to medium-high. Cook and stir until browned bits attached to skillet are dissolved and liquid is reduced by half. Remove from heat. Stir in 1 Tbsp room temperature butter and capers. Season with salt as desired. Spoon sauce over cutlets. Serve immediately.