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September 5, 2013 Golden Valley News Page 5
ma
What makes a premium calf?
There are six steps to placing pre-
mium calves that excel on the• mar-
ket: superior genetics, sound
management, preconditioning, tag
identification and certification, plus
a good marketing strategy. The order
of the steps is not as important as
doing the steps.
The first point is superior genet-
ics. Calves are a product of a pro-
ducer's genetic program. The days
have long passed when producers
simply eyeball and guess what the
genetic package is. The appropriate
mix of growth and carcass genes that
are achieved through proven sires is
critical. A calf only will be what its
genes allow it to be.
In the current world, fast-gr0wing
calves that have the genes to grade
Choice and offer the feedlot some
flexibility in marketing a very lean,
heavy carcass would be very desir-
able.
The second point is sound man-
agement. As a buyer who is about to
write a check for $900 calves, there is
an expectation that these calves have
been under the care of a good man-
ager. It's not in the bold print; it's the
fine print that acknowledges the pres-
ence of a good manager. A manager
is someone who conducts business in
a professional manner, pays attention
to detail, has a broad grasp of the in-
dustry, has positive people skills,
guides those who are supervised, and
knows how to document and sell a
program.
The third point is to have the
calves preconditioned. Precondi-
tioned calves are products of a com-
plete health management program
designed to minimize risk as the
calves leave the home ranch to travel
through the marketing channels and
arrive at a backgrounder or feedlot.
These calves must be accustomed to
water troughs, feed bunks and timely
vaccinations using recommended
Beef Talk
By Kris Ringwall
Beef Specialist
NDSU Extension
Service
vaccines, treated for applicable para-
sites and fully processed (castration
and dehorning).
The fourth point is tag identifica-
tion. Calves need to be identified by
a tag or a similar form of identifica-
tion to allow for the proper acknowl-
edgment of who that calf is. Not all
calves are the same, and all calves do
not measure up to standards. Those
that do must be identified or, once
unloaded into a pen of similar-col-
ored calves, they all become average.
The fifth point is very much tied
to the fourth point. Cattle that are
seeking a premium must be certified
and acknowledged as to who they
are. The challenge is not a simple
one. As the market gets more techni-
cal, the challenge becomes even
greater. However, the difficulty does
not remove the need to certify who
the calf is. Call it the difference be-
tween generic versus name- brand
marketing. The difference is in the
name.
Point six is a good marketing
strategy. Many would put this point
as No. 1. However, endurance in a
good marketing strategy depends on
having a calf that has superior ge-
netics, represents sound manage-
ment practices and is
preconditioned, tag identified and
certified. The process of getting
calves ready for market and captur-
ing the available market dollars is
not simple. In days past, calves usu-
ally were not handled or worked
prior to shipping in the fall. Instead,
they were gathered, sorted and
hauled directly to the auction barn.
m
ium" If Try protein-rich quinoa on your menu
Quinoa is a type
of seed similar to
millet and a botani-
cal cousin of
spinach and tum-
bleweed. Often
called the "mother
grain," quinoa has
been used for food
for at least 5,000
years. It especially
was valued by the
Incas of South
America.
compound that can have laxative
effects if it is not removed prop-
erly. In nature, the bitter compound
detracts birds and insects from eat-
ing it during cultivation.
Most packaged quinoa has been
processed to remove the saponin
compound, so it only requires a
simple rinsing step in a fine-
meshed strainer. If the coating has
not been removed, the directions
might recommend that you meas-
ure quinoa into a container of
water and rub it in your palms to
scour off the bitter coating.
On the menu, quinoa can be
used as a substitute for rice or
couscous (a granular pastalike
product made from durum wheat).
Because we had ripe tomatoes, cu-
cumbers and parsley waiting to be
picked from our backyard garden,
my daughters and I harvested our
Calves would not be separated from While at a nutrition conference,
their mothers prior to the sale, so the I tasted a delicious salad made with
bawling of freshly weaned calves a grainlike food called quinoa (pro-
echoed from the local sale barns, nounced "keen-wah") mixed with
These calves did well, and many re- fresh vegetables. I decided to make
turned to the countryside for a more a similar salad at home. Making
leisurely feeding period in smaller the recipe, however, required a bit
lots or pastures, of a scavenger hunt at the grocery
Today, the table has turned. Many store, and the ingredients became a
calves compete to go directly to conversation piece.
backgrounder lots or feed yards that "Where do you suppose I'd find
are aggressively searching for feeder the quinoa?" I asked my husband
calves. In many ways, this final step as we meandered around a grocery
is the culmination of genetic selec- store on our weekly grocery shop-
t/on for growth and associated prof- ping mission. I was in the aisle
/table carcass traits, the management where they sell rice, couscous and
needed to bring together the calves other grain products. I didn't find
and crops produced, and the skills to any quinoa.
gauge the availability of reasonably "I'll see if I can find it," he said
priced feed grains in sufficient quan- with determination. I think he was
t/ties that facilitate the operation of relieved I didn't give him a coupon
large feed yards, to find a specific brand of food, as
The demand is there. However, to I often do.
stand at the entrance of a larger feed- I proceeded to look for canned
lot, with the constant flow of semi- chickpeas, another ingredient in
trucks loaded with feed or loaded my recipe. Usually I find chickpeas
with calves, and be able to say that I with the canned beans because
got my calves marketed right is they also are known as "garbanzo
tough. However, it can be done, as •beans." I couldn't find them, e/-
buyers have a few select orders that ther.
would offer a premium to fill a load Technically, chickpeas are
or two of similar types of calves that "pulses," along with split peas and
truly are indicative of a premium, lentils. Chickpeas can be used in-
Go for it because it can be done. terchangeably with canned beans
Do not give into the mediocre. In- in recipes. These fiber-rich foods
stead, aggressively market your pre- are blended with tahini (a sesame
mium calves that excel through seed paste) andother ingredients to
superior genetics and sound man- • make a delicious Mediterranean
agement, and arepreconditioned, tag dip known as hummus.
identified and certified to be the best I finally located cans of chick-
there is. You can do it. peas in the Mexican food aisle be-
May you find all your ear tags. cause many Mexican-style recipes
For more information, contact include chickpeas.
Ringwallatl041StateAve.,Dickin- I continued to look for the
son, ND 58601, or go to quinoa and my husband, who had
http://www.ag.ndsu.edu/news/colum vanished from view. Hadhe given
ns/beeftalk/, up and retreated to our air-condi-
(Ringwall is a North Dakota State tioned vehicle?
University Extension Service live- I glanced up when I saw a man
stock specialist and the Dickinson waving at me from a distant aisle.
Research Extension Center director.) Yes, it was my husband. He had lo-
cated the quinoa in the organic
made with bulgur, which is a grain
product. Tabbouleh is particularly
popular in the Middle East.
My family pronounced this
salad "refreshing and light." I also
thought it was colorful and nutri-
tious.
Tabbouleh Salad (with quinoa)
3 c. cooked quinoa (1 c. dry
quinoa makes 3 c. cooked)
1/2 c. fresh lemon juice (about
2 medium lemons)
2 Tbsp. olive oil
1/4 c. chopped parsley
1/2 tsp. minced garlic (if de-
sired)
1/4 tsp. salt
Black pepper (freshly ground if
available) to taste
1 (14.5-ounce) can chickpeas,
drained and rinsed
1 large tomato, diced
1 medium cucumber, diced
Prepare quinoa following the di-
rections on the package. This is the
typical procedure: Rinse 1 cup of
quinoa in a fine-meshed strainer
under cold running water; drain
well. If desired, toast quinoa in a
skillet (without oil) before cooking
to impart a roasted flavor. Heat2
cups of water to boiling and then
add 1 cup of quinoa. Reduce heat
and simmer for 15 minutes or until
water is absorbed and grains are
translucent. Rinse and then
squeeze the lemons. Mix lemon
juice with olive oil, chopped pars-
ley, garlic (if desired), salt and
pepper. Combine all ingredients in
a bowl and toss. Refrigerate for at
least two hours to allow flavors to
meld.
Makes eight servings. Each
serving has 160 calories, 5 grams
(g) of fat, 5 g of protein, 24 g of
carbohydrate, 3 g of fiber and 190
milligrams of sodium.
(Julie Garden-Robinson, Ph.D.,
R.D., L.R.D., is a North Dakota
State University Extension Service
food and nutrition specialist and
North Dakota developing its own "Fort McMurray"
Hello,
I was glancing through some old
articles this morning and came
across this article about Fort Mc-
Murray in Alberta. That's north of
here if you don't know your geogra-
phy! Shirley, as a legislator had been
invited to a meeting in Edmonton
and a tour of the sands by the A1-
Hat Tips
By Dean Meyer
I let out a scream and was trying
to put out that fire, hold the pickup
on the road, and swear all at the
same time!!! When I got the pickup
stopped we were hanging over the
edge of Suicide. That piece of sul-
phur had melted into my lip and
even the dogs were wanting out of
food section. I found several
brands of quinoa.
As I set all of my groceries on
the conveyor belt, the customer in
front of me noted the quinoa.
"How do you cook that, anyway?"
he asked. I quickly described the
process and the final product for
him.
Later that afternoon, while
preparing to cook quinoa at home,
miles. Reclamation, although pro-
gressing is far behind.
One of the first things you notice
when flying into the project is the
sulphur. This is a by-product of the
mining process. They melt it, pour it the pickup! my younger daughter studied the
berta parliament. I found it interest ..... into huge BloCks, a-rid staek-itqil 6! i Grandpa, who ne' er got too ex- bag. She aSked me how r6Z
ing nowi as North Dakota has kind farmer stacks bales. If he has 10ts of cited about anything, justlooked up nounce quinoa. '
of developed their own "Fort Mc- bales. It looks like they are going to and said, "Let's smoke when we get After hearing the pronunciation,
Murrays" to recall my impression of past this curve."
build pyramids overlooking Canada. she thought the name sounded like
this Canadian city. And this trip was That got me to recalling. Man, you don't know how manysome sort of martial art. She began
before the debate on a pipeline Now, I used to smoke. Haven't matches I broke trying to light the squawking "quinoa" like a parrot
crossing the States carrying in this for years. But when I was a cool, darn things on my leg after that. and doing karate moves around the
oil. I thought it was kind of interest- young Marlboro Man I was a Anyway, back at the oil sands. It kitchen.
ing. I hope you do. smoker. You've watched those cow- is the second largest oil deposit in I need to bring more novel
When Shirley and I were in boy shows on TV. Where the cool the world. Behind only Saudi Ara- foods into the house, I thought to
Canada we had a chance to tour the guy just reaches down and strikes a bia. It is an expensive, labor-inten- myself. She definitely will remem-
"oil sands" of Fort McMurray. Now, match on his leg. Clint Eastwood. sive project. Lots of people and lots ber how to pronounce it, though.
Fort McMurray is not a place you Then light that little cigar. Think Pall of machinery. It is costing over Quinoa is a type of seed similar
would want to spend a lot of time in. Mall. I was cooler than that. twenty dollars a barrel to produce to millet and a botanical cousin of
It is a city that exploded from a hunt- Grandpa Herb and I were driving the bitumen that is then further spinach and tumbleweed. Often
ing, trapping, and fishing village of a to the river with a pickup load of processed into synthetic crude to called the "mother grain," quinoa
thousand people, to a booming m/n- feed to cake cows. On the way to the ship to us. Bitumen is valued at has been used for food for at least
ing city of 75,000 people, with an- river we had to go around a curve about sixty per cent of oil. So, at 5,000 years. It especially was val-
other 20,000 workers living in around this steep butte. The trail was eighty or ninety dollar oil, it looks ued by the Incas of South America.
company camps. They are a city that carved into the side of the butte. It like they are going to be mining oil Quinoa is gluten-free and high in
is struggling to keep up with their in- was called"Suicide"! Anyway, I was for quite a while, fiber and high-quality protein.
frastructure of schools, hospitals, a cool Pall Mall smoker. One morn- It was a great trip. I learned a lot. Quinoa also provides vitamins and
roads, and housing. The mining of And I don't learn stuffreal easy any-
ing, just as we started around "sui- minerals, including iron and mag-
the oil sands pays a high wage. And c/de" I went to light a cigarette. But more. If I remember, I'm going to nesium.
it takes a high wage to live. The av- being cool, I just flicked that big old take you into the hold 'em game in Quinoa naturally has a bitter
erage cost of a small, two-bedroom farmer match off my teeth. Edmonton next week. And maybe coating called saponin, which re-
house (twelve hundred square feet) Well,what makes a match light is swing out to Shane Franklin's ranch quires a processing step at the
is over $600,000! that chunk of sulphur on the end of at Bonnyville and look at some manufacturer or a soaking process
The oil is mined pretty much the that stick. And when I struck that bucking horses! at home. Saponin is a soaplike
same as North Dakota's lignite coal. match, I used a little too much force. Later, Dean
Draglines, scrapers, huge trucks And that burning sulphur broke off
(three stories high), conveyors, and and fell down behind my lip. Like a
slurry lines. But the footprint is im-
mense. The mines go for miles and good chew of Norwegian snooze.
HELP WANTED
dealership, is now hiring a highly organized and 1
self-motivated individual to fill the Service Adminis- IN¢,
trator position at our Beach Location. Duties will /
consist of generating and closing service repair or-
ders along with assisting the service manager with scheduling and
customer service. Applicant must be proficient in Microsoft Office
applications. Employer paid benefit package complete with 401 k.
To apply call John Huizinga at 701-225-8123 or email
johnhdakfarm @ hotmail.com.
Dakota Farm Equipment is an equal opportunity employer.
Have something that may be newswor-
thy that you'd like to share or submit to
the Golden Valley News or the Billings
County Pioneer?
We won't know about it unless you tell
us, and we welcome submitted news
items!
It's easy. Just give us a call, e-mail your
item and a phone number, or mail a
photo and the text that goes along with
it.
Golden Valley News/Billings County Pi-
oneer:
P.O. Box 156, Beach, ND 58621
(701) 872-3755;
goldenandbillings@gmail.com
STATE OF SOUTH DAKOTA SURPLUS
VEHICLE PROPERTY PUBLIC AUCTIONS
4 big days statewide - Selling vehicles, heavy equipment, shop, misc.
Monday, September 9, 2013 9 AM CDT - Aberdeen, SD
Tuesday, September 10, 2013 9 AM CDT - Mitchell, SD
Wednesday, September 11, 2013 9 AM CDT - Ft. Pierre, SD
Friday, September 13, 2013 9 AM MDT - Sturgis, SD
Info, photos at www.sdsurplusproperty.com or ph. 605-773-4935
IR, dL, IglZEINr
605-673-2629
AUCTIONEERS/BROKER: RON BRADEEN. JEFF STORM
wWW.bradeenauc~lon.com brearecc~gwtc.net
Beach Trap Club
Located two blocks north of West Plains Inc. lots
North of Hwy 10 on 2nd Ave. NE (road just west of
Liquor Store)
Open House
8- 1-4 p.m.
Free Brats
Come see our new facility and
experience the thrill of trap shooting
5 free shots for anyone who hasn't shot before
Guns and shells available or bring your own
vegetables and used them to make
a Mediterranean-style salad called
tabbouleh. This salad typically is
professor in the Department oJ
Health, Nutrition and Exercise Sci-
ences.)
2012 NORTH DAKOTA
EXPORTER OF THE YEAR
YOUR
TODAY
The deadline for submitted copy
and stories and all ad orders is
noon on Fridays.
Call 872-3755 or e-mail
goldenandbillings@gmail.com.
IMPORTANT NOTICE TO
LONE TREE SCHOOL
DISTRICT #6 TAXPAYERS
A public hearing to consider
increasing the 2013-14 Lone Tree
School District #6 property tax
levy will be held at the Golva
School, 301 Terrell Ave., Golva,
ND 58632 on Wednesday,
September 11, 2013 at 7:30 p.m.
Citizens will have an opportunity
to present oral or written
comments regarding the property
tax levy.
Due to higher education costs, the
general fund levy would increase
approximately 12%
(approximately $6,472) in the
proposed 2013-14 budget.
Please contact the school if you
have any questions, 701-872-3674.