Derek and I made a productive, yet pricy trip to Walco today to pick up vaccine and ear tags for our cattle. Just like humans, cattle fall victim to viruses and infections that can quickly spread from animal to animal and from mother to baby. When an animal gets sick, it can’t tell us what’s wrong, which makes if difficult to treat. Therefore, it is in our best interest to do everything we can to prevent sickness and disease.

Just as the government urges residents to take a flu vaccine each year, animal health experts urge cattle owners to vaccinate their animals to prevent disease. We vaccinate our cattle twice a year, once when they are young and again before we send them to graze for the summer. The vaccines work the same in cattle as they do humans, by providing immunity to a specific strand of a disease, such as pink eye or black leg. Vaccinating the animals requires us to run them through the chute, which also allows us to tag the animal so we can better identify it and also check its overall health and well-being. Parents don’t like sick children and ranchers don’t like sick cattle. By vaccinating our animals, we help keep them safe and healthy and they, in turn, provide us a healthy and affordable source of food.

For today’s beef recipe, I’m going to borrow from the Beef, It’s What’s For Dinner website again. And I just read that you can access recipes from your cell phone at Perfect for that last-minute family dinner.

Flat Iron Steaks with Peanut Sauce


  1. 2 beef shoulder top blade (flat iron) steaks
  2. 1/4 teaspoon ground red pepper
  3. 1/4 teaspoon black pepper
  4. 1 package (16 ounces) frozen Asian vegetable blend
  5. 1/4 cup water
  6. 3 cups hot cooked thin noodles (such as vermicelli, Chinese noodles, rice noodles)
  7. 3/4 cup prepared peanut sauce
  8. Salt
  9. 1/4 cup roasted peanuts, chopped (optional)


  1. Combine red and black peppers; press evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove to platter; keep warm.
  2. Add frozen vegetables and water to skillet; bring to a boil. Reduce heat to medium; cover and cook 5 to 7 minutes or until crisp-tender. Add noodles and peanut sauce; toss to coat. Cook until heated through, stirring occasionally.
  3. Carve steaks into slices and season with salt, as desired. Serve over noodle mixture. Top with peanuts, if desired.

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