Checking on the babies

We have enjoyed some unseason-like warm weather which is great not only for the cows but for the cow- watchers (Derek and his father).

Derek used the warm weather- and a free Sunday afternoon- to travel to Dexter to check on our 100 mother cows spending the winter in south central Kansas. It sounds like all is going well there as well.

As of Sunday, we have had about 50 calves born. That means we are about a third of the way done. Hopefully the weather will hold- cows and humans alike enjoy warm, sunny days- but we’re not holding our breath.

On Tuesday, Derek will travel to Nebraska to purchase a couple new bulls. A young bull can “fertilize” about 30 heifers while an older bull can impregnate around 50 cows. When bulls get too large, they are sold. The bulls are sold at auction. This is the second year we will purchase bulls from this Nebraska breeder.

We currently have about a dozen bulls on our farm. They are interesting to watch. My dog enjoys trying to herd the bulls and both can quickly get into a game of chicken. But many of the bulls are too busy chewing their cud to worry about playing games. 

I’ve been sick for the past couple of days so haven’t gotten around to posting new beef recipes. Here are a few new recipes with an ethnic flare.

Chipotle-Marinated Beef Flank Steak

U.S. Beef Council (


  1. 1 beef flank steak (about 1-1/2 to 2 pounds) or beef top round steak, cut 1 inch thick (about 1-3/4 pounds)
  2. Salt
  1. 1/3 cup fresh lime juice
  2. 1/4 cup chopped fresh cilantro
  3. 1 tablespoon packed brown sugar
  4. 2 teaspoons minced chipotle chilies in adobo sauce
  5. 2 tablespoons adobo sauce (from chilies)
  6. 2 cloves garlic, minced
  7. 1 teaspoon freshly grated lime peel


  1. Combine marinade ingredients in small bowl; mix well. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
  2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness (top round steak 16 to 18 minutes for medium rare doneness; do not overcook), turning occasionally. Carve steak across the grain into thin slices. Season with salt, as desired.

Monster Mash Meatball Soup

U.S. Beef Council (


  1. 1 package (16 ounces) frozen fully-cooked beef meatballs
  2. 1 cup frozen vegetable mixture, such as broccoli, cauliflower and carrots
  3. 2 cups water
  4. 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
  5. 1 can (14-1/2 ounces) diced tomatoes with roasted garlic
  6. 3/4 cup uncooked Halloween pasta shapes
    Spooky Decorations:
  1. Dairy sour cream full moon
  2. Black olive bats
  3. Parmesan cheese ghosts
  4. creepy croutons


  1. Combine frozen vegetables, water, broth, tomatoes and pasta in large saucepan; bring to a boil. Reduce heat; simmer 8 minutes or until pasta is just tender.
  2. Meanwhile microwave meatballs according to package directions. Add meatballs to soup; simmer 3 minutes or until meatballs are heated through. Garnish with spooky decorations, as desired (see Cook’s Notes).

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