Beef On A Budget.com

Good afternoon!

I hope you’re Friday is going great! I really don’t know where my week went – seems like it should still be Wednesday, yet it’s not! My sisters were planning on posting today, however, with my brother Griffin (19) in surgery right now as I type, it has kind of through a ‘kink’ of sorts in our plan.

Griffin is having stretched ligaments reattached in his left shoulder due to a hunting injury that happened this winter. The doctor was hoping that he’d not have to have surgery, but it refuses to heal, so Dr. Smith is working on a 3^rd Brown guy in the last 4 years. I guess you could say we’re pretty good customers, but as ranch guys – I guess that just comes with the territory of what we do. We appreciate all of your prayers, I know many of you will lift Griffin up in prayer after you read this, and that is so encouraging to me! I have such awesome, wonderful friends and followers here on BeefonaBudget.com

This semester, I am in Animal Science 2253 Meat Animal and Carcass class taught by Dr. Gretchen Hilton, a Texan here at OSU from Archer City. After I told my mom who my professor was, she reminded me that my sisters have competed with her niece at Jr. Rodeo’s many years ago, and my mom remembers her barrel horses years ago while they were in college. Agriculture truly is such a small world!

Alas, the point of my story – last week’s presentation was on Meat in the Diet. It was a great presentation, and I felt many of my followers would find this information helpful, and encouraging about the benefits of beef  in their quest of a healthy diet. To view the power point click here: Meat in the Diet

I encourage you to look through this powerpoint, and hopefully be encouraged to consume more dark green vegetables, and more ZIP rich BEEF!

The one slide that I really wanted to talk about was that and I quote: “The US Centers for Disease Control Estimates that approximately 700,000 toddlers and 7.8 million woman in the US have iron deficiencies.

Y’all, that is so sad! 700,000 precious toddlers are not getting enough iron!

According to this link: Centers of Disease and Prevention

What is iron deficiency and why is it a concern?

Iron deficiency is a condition resulting from too little iron in the body. Iron deficiency is the most common nutritional deficiency and the leading cause of anemia in the United States.¹

The terms anemia, iron deficiency, and iron deficiency anemia often are used interchangeably but equivalent. Iron deficiency ranges from depleted iron stores without functional or health impairment to iron deficiency with anemia, which affects the functioning of several organ systems.²

Iron deficiency is a concern because it can:

• Iron deficiency can delay normal infant motor function (normal activity and movement) or mental function (normal thinking and processing skills).
• Iron deficiency anemia during pregnancy can increase risk for small or early (preterm) babies. Small or early babies are more likely to have health problems or die in the first year of life than infants who are born full term and are not small.
• Iron deficiency can cause fatigue that impairs the ability to do physical work in adults. Iron deficiency may also affect memory or other mental function in teens.

As you can see, iron is very vital and needed to be healthy, happy person. Back to Dr. Hilton’s slide, Iron from beef (which is heme iron) is more easily used by the body than iron from plants.

Look at these figures:

I don’t know about y’all, but that’s a lot of veggies! I am wanting to do more research about this, and see what I can do to help young moms, and woman across America learn how to eat healthier and consume more meat, so they can have the happy lifestyle they are wanting!

I hope you’ve enjoyed this change of pace for this beautiful Friday! Let me know what you think and if y’all would like more information like this posted at a more scheduled time, please let me know!

God Bless You,

Amy

Y’all I just love San Antonio! It is the place for memories, and boy do I have a lotta good memories there! Last year my brother RA met his the love of his life  along the river walk, and there is always awesome food, fun music and streets steeped in rich Texas History!

It was so good to listen to sessions pertaining to my favorite topic of ranching. I think it is the sign of wisdom and knowledge when you realize you really don’t know it all! I hope I never stop enjoying learning – because well, I just simply have too much fun at it. I also loved spending time with good friends I’d not seen in a long time. After being at the convention all day on Saturday, attending great sessions like:

How We’ll Feed the World
Dennis Avery, Hudson Institute
“Populations with increasing incomes want more and better protein. We face the challenge of feeding a lot more and a lot richer people without taking a lot of land from nature.” The United Nations (U.N.) projects world propulation will reach more than 9 billion by 2050, and will require 100 percent more food than we now produce. Avery, senior fellow and director for the Hudson Institute Center for Global Food Issues, Churchville, Va., will discuss these and other complcating factors of how we’ll feed the world.

and my favorite by the talented Mrs. McAdams!

What Are Scientists Thinking About,
Hosted by the Agricultural Research Committee
Branding and product expert Dr. Molly McAdams, formerly v.p. of Own Brand for H-E-B stores, will explore how economic trends and consumer preferences drive new product development and merchandising innovations in meat sales.

I went back to the historic Menger hotel changed and went out on the town to the Cattle Raisers Dance at the Buckhorn Saloon and Museum for a night of fun, and homemade tortilla’s and carne gusada! Oh y’all, I was in heaven! I stood by the table, watched these hardworking and expert cooks as they prepared probably my all-time favorite Mexican dish. My Uncle Jody and I, we just didn’t want to move – but savored every bite of the rich, delicate flavors of true-blue way to eat BEEF and Green Chilies!!!

I really couldn’t believe my luck, that the dish I’d prepared at home during spring break was being prepared for me! I do hope that you’ve tried this before, but if not – well, indulge, you won’t regret a single bite!

Carne Gusada

Please do forgive the awful pictures, they were taken by yours truly, with my mom’s point in shoot camera that apparently I don’t know how to focus properly! Aggravating! don’t let terrible photo’s keep you from testing this recipe out!!

You’ll need:

I can’t believe I only have 40+ days left of college. I’m so ready to be done, but know I’ll be a little sad to see this portion of my life come to a close. However, I can’t wait for the next portion of my life. I’m looking forward to keeping you informed about my next adventure!

Good afternoon from San Antonio, Texas and the 2011 Texas and Southwestern Cattle Raisers Convention.

It truly is a honor and a privilege to be in the same place with hundreds of cattlemen who represents 2 + million Texas beef that are feeding a hungry world.

These men and woman invest their life to producing highest quality protein in the meat case. When others go home at the end of work at 5 o’clock, have work-free weekends and enjoy vacations and snow days. These men and woman stay active in their never ending quest of being the first true environmentalist, caretakers of animals and the backbone of the world keeping millions of people the ability to walk into a grocery store and have the opportunity to have stocked shelves.

Today, Texas Beef Council President Richard Wortham’s presentation on beef promotion at the TSCRA directors meeting is highlighting this site and Anna-Lisa and I’s desire to encourage beef consumption.

I have to say it is very humbling. I am truly just following my passions – doing nothing special, other than telling my story.

I encourage all of you to do the same. To follow your passion and tell your personal story. We all have a special story, because we are all unique, one-of-a-kind individuals with our own way of life and personal experiences.

I apologize that this week has been recipe-free. This week truly, y’all, has been so very hectic! But I promise we’ll get back in the swing soon and get you some beef ideas to try soon!

If you’d like to know more about TSCRA, please visit: http://www.tscra.org

And the convention link: http://www.tscra.org/convention/

Have a blessed weekend! Talk to you next week, (and in the mean time I’m soaking up being in a Yellow Rose city and staying at the historic Menger Hotel across the street from The Alamo. For a proud Texan and a lover of history I’m in heaven!

Amy