The Making of a Steer

January 25
A bull calf stands behind a row of mother cows enjoying dinner in the sun. 

It’s calving season on our farm. The three months of each year we welcome hundreds of new, fun and furry calves to our farm. We typically average half female and half male calves – but they tend to arrive in spurts. Six of the last seven calves born have been males but soon enough the numbers will even out and the females will get their revenge.

For beef cattle, both males and females play a role in the continuation of the herd and beef production. The females grow the cow herd and the bulls make the babies (seriously, they have the easy job). But every farm and ranch is home to a group of animals that aren’t females but aren’t true males – the steers.

We love our male (bull) calves but too many males can be a problem. Therefore, we limit the number of bulls through castration and create males without the ability to reproduce, aka steers.

Whenever possible we castrate our male calves at birth through a technique called banding. A band is placed around the testicles as soon as possible to restrict blood flow. Within a week the testicles will dry up and by two weeks the testicles will have completely fallen off.

(Side note: The process of catching the calf, safely separating it from its very protective mother and getting it in position to get the band on takes speed and nerves of steel – those mommas don’t like us messing with their calves. See mean muggin momma cow below.)

derek banding calf
The bander (the blue took Farmer Derek is holding) is used to apply bands to calves at birth
The bands – small but mighty and all over my house during calving season

Steers are still considered “boys” but have lower testosterone levels than non-castrated males – or bulls. A steer can still produce an impressive, muscular frame but the meat is often more tender and desirable to consumers. And with less testosterone on the farm, everyone and everything is calmer (bulls just like to fight).


Why All the Beef About Beef?

Owen eating cheeseburger
We enjoy beef in all forms – including the $1 cheeseburgers at McDonalds. Don’t be fooled by foodie elites, all beef is safe and nutritious.

I’ve got a beef with today’s view of beef. Too many times – and it happened again yesterday while flipping through a food magazine – I found an article telling me that hamburger from the local butcher is trustworthy and safe, but beef from the grocery story, well, maybe not.

Sure, the local butcher is probably a good guy and takes great care of his cold cuts. But so too are the men and women of Tyson, Cargill, National Beef and others that process millions of pounds of hamburger every year and do so safely and without incident.

We raise beef cows – lots of them actually – and while our end goal is a healthy animal that produces steaks people would pay $1 million for (ok, that may be excessive but we make really, really good steaks), we know that many of our animals will likely end up in your next fast food cheeseburger. And that’s ok. We just want you to enjoy beef.  Our animals are sold to large beef companies that then distribute the beef to restaurants, food service companies and grocery store chains. We keep our animals healthy and trust the companies producing the end products will likewise keep the beef fresh and safe for consumption. How do we know? Because federal inspectors are in processing facilities daily and put their seal of approval on nearly everything that goes out the door to the public.

Likewise, the neighborhood butcher is inspected and overseen by state and/or federal inspectors. What’s the difference? The butcher’s beef stays in house while the other must be transported. But that extra step does not compromise the quality or safety of the beef you pick up from Wal-Mart or Costco or enjoy at Wendy’s and Burger King.

In fact, many fast food restaurants are also getting into the game and keep a close eye on the beef they serve. Yep, even Micky D’s ( As a whole, the beef industry collectively spends more than $550 million each year on testing, interventions and other safety strategies.

Thousands of ranchers, just like us, take pride in our animals and the beef we produce. We trust the companies that package and deliver that beef to your favorite bar or drive-thru and know that your $1 cheeseburger was created with the same quality beef that can be found in the corner meat market. It’s all antibiotic-free, raised on grass and loaded with 10 essential vitamins and minerals.


A Mothers Guide to Calving

Pairs at home
Every year a group of mother cows and their new calves reside in the pasture right outside our front door. It’s pretty neat to wake up and see the mothers eating and babies running and playing with one another.

We are about a month into our 2018 calving season and I am loving all the new faces on the farm. Our first baby calves starting arriving in early January and will continue through March. Everyone understands the basics of pregnancy and birth, but here are a few details on the who calving process I know my fellow mother friends will appreciate.

  1. Cows have the same gestational period as humans. Cows and people carry their unborn for 40 weeks or 9 months. Calves can be born early and easily survive, but if they come too early they will often suffer from undeveloped systems and fragile health. But with a little extra care and a watchful eye, these preemies usually end up just fine. A full-term calf will weigh somewhere around 70 pounds at birth, and that number jumps to about 85 pounds for a calf from a mother who has previously given birth. (Why the increase? Cows usually have their first calf at age two and will continue to grow so that they have a larger frame and more room to carry a larger calf once they hit 3 years of age.)
  2. Calves receive all nutrients from their mother. Be it in the womb or during the first months of their lives, calves subsist exclusively on the nutrients delivered through their mother’s milk. That means we, as the farmers, must provide the mother with a nutrient-dense, well-rounded diet. Because these mothers’ third trimester occurs in the late fall and winter months, when grass is more scarce, we provide supplemental hay, distillers (made from corn during the ethanol production process) and grain pellets to ensure they are receiving enough protein and carbs. We will continue them on this diet through the spring since they will need the extra calories for nursing. Just like humans, a mother cow’s milk is the only food a baby calf needs for the first six months of their life. They can and often do try to eat grass or hay during that time but their digestive systems simply are not mature enough to process those items. By the fall they will have transitioned to a diet of grass supplemented by mother’s milk. P.S. Calves are born with teeth – ouch!
  3. Birthing is a natural process, but a little help is sometimes needed. For centuries humans gave birth with little to no medical assistance. Babies were born at home with a doctor no where to be found. The same is true for cows. However, just like in humans, things don’t always go as planned. Our first time mother cows are called heifers and those ladies require the most oversight. My husband and his father will take turns checking on our heifers every four hours or so around the clock to ensure everyone is doing well. But it’s not uncommon to have to pull a calf from a mother who is struggling or is just worn out, and on the rare occasion a veterinarian will be called out to perform a c-section. A mother cow will then need to begin licking her calf clean and encouraging the calf to stand and drink. This should all happen in the first few hours after birth. If it doesn’t we will intervene.
  4. Daycare is a thing. If you drive by a pasture or field with mother cows and baby calves, you’ll often find one mother with a group of calves. No she didn’t have quadruplets, she’s just the designated babysitter for that day. Mother cows work together to watch over baby calves because the calves will initially spend most of their time sleeping or lounging in the sun. However, just like humans, a baby calf and mother will recognize one another by scent and sound. A baby knows when it’s his or her mother calling for lunch.
  5. Mothers Rock. Most of us humans would earn passing grades on mothering but I’m gonna guess that our mother cows would exceed us in parenting abilities. Remember, mother cows do not have hubbies to lean on when caring for these babies, they are on their own. But they do an amazing job of feeding cleaning and watching over their calves. They will tuck the babies away under shelter or in a hedge row when the weather gets crummy and will stand guard when prey like coyotes or wolves attempt to attack the younger members of the herd. As I noted before, the mother cows work together – that’s where we get the phrase herd mentality – to protect one another and their young. That strong maternal instinct makes our jobs so much easier and allows us to keep watch but not have to be present every moment of the day. In fact, a vast majority of our mother cows will give birth and raise their calf with little to no intervention from us. And that’s the way we prefer it. When selecting bulls and cows for our cow herd, we look for maternal instincts – yes some breeds of cattle are considered more maternal than others – strong udders and well built mother cows.

There is so much more cool stuff I could share about our mother cows but I’ll leave it at this for now. Have a question, shoot me an email or leave your questions in the comments section. I’ll be sure to follow up and address it ASAP.

Behind the Company

As a farm wife I so often hear people talk about their love and support for farm families and local farms. The moms and dads, brothers and sisters growing wheat and hogs is exactly who they want to purchase their food from. But mention Tyson, Cargill or any company name and that love dissipates quickly.

It’s hard to love a big corporation. There’s no face, no cute kids and no great story of multiple generations working together and living on the same farmstead. But the truth is that our story is also the story of any corporate food company. The family farms, like ours, are the one responsible for growing and caring for the livestock, produce, corn and other food products that make their way to your plate via a corporate food company.

We raise beef cattle. From the time they are born until they time they are processed for beef, they are under our ownership and care (with the help of feedlot owners). Once the carcass has been processed and different cuts finalized and frozen, it’s off to the store or restaurant for consumers to enjoy.

You won’t see “Sawyer Beef” on the menu anytime soon but my husband still takes great pride in knowing that the steak at the high-end restaurant or the Big Mac you enjoyed for lunch could have come from one of the dozens of animals roaming our backyard or living somewhere on our farm.

Have faith in your food, it comes from farm families like ours. Their farm may be huge or teenier tiny, but it was very likely ran by family members dedicated to producing food and preserving the land.

Calving season is here!

The tractors are safety stored away in the barn and the cows are munching away on veggies and corn stocks but that hasn’t allowed farmer hubs any downtime. The new year marks the official start of calving season for Sawyer Land & Cattle. Like most years, we’ve had a few momma cows jump the gun and deliver before the new year – but the majority will give birth to new calves between now and early March.

Like all expectant parents, the hubs is extra busy setting up the nursery. We have feeding pens that are partially covered, allowing cows the opportunity to escape from the elements. During the winter months, we use these covered areas to create birthing pens for mother cows and their new calves.

This year, the crew has been busy cleaning out the pens, laying fresh straw – harvested from our wheat fields – and ensuring the fence, lights and gates are all in working order.

This covered area will be broken up into smaller pens that will allow a mother and baby some bonding time and shelter from the elements. 

If we see a cow is in labor, we’ll pull her into a pen so that she delivers in warm, dry conditions. We can also check to be sure the baby is up and nursing after delivery. It’s also important we get each new calf an ear tag bearing the same number and its mother as quickly as possible so that we can be sure mother and baby are sticking together. (This usually happens naturally but is not a guarantee.)

The hubs and his father will take turns checking on the mother cows and calves. Derek often takes the night shift (he’s a night owl by nature) and my father-in-law will take over about 4 p.m. (he’s naturally an early bird). Some nights there’s nothing happening. Other days, we’ll see up to a dozen different babies born – and some very tired farmers.

During this time, the mother cow’s diet is of the up most importance. We create a mix of grains that ensure mothers have the energy and nutrients they need to feed themselves and a growing calf.

Calving season is one of the busiest times on our farm but there is nothing like seeing new babies running, playing and growing. We’ll retain ownership of nearly all of the calves, moving them to fresh, green grass with their mothers in April and returning them to the farm in the fall. By then they will be 500-600 lbs. and full blown teenage cows, ready to leave their mothers. But before we get there, we have to help deliver a couple hundred healthy calves.

Happy 2017! Bring on the babies.

A mom and baby trek through the snow. With the proper diet and nutrition, cows and calves can stay warm in even the coldest conditions. 


Ulster Project Pays a Visit

Ulster Project participants check out a combine and corn field during their visit to our farm Thursday afternoon.

We had a group of young people visit the farm Thursday. This was a unique group as it was comprised of local and Northern Ireland teens, all participants in the Ulster Project and all excited to see a farm up close, although some enthusiasm as dampened by the 100-plus-degree heat. (It rarely gets above 80 degrees F in Northern Ireland, leaving the visits unprepared for the heat and humidity!)

The Ulster Project brings Northern Ireland teens from both Protestant and Catholic homes to the U.S. to see families of both religious faiths live, work and worship side-by-side. Northern Ireland has experienced violence and tension between Catholic and Protestant families and communities for decades and continues to suffer from divisive policies and politics. The teens come to the U.S. for the month of July and live with host families in and around McPherson. Learn more about the Ulster Project HERE.

During their time in Kansas, Ulster teens keep busy touring sites throughout Central Kansas. This was the first time for the group to visit a farm and we were happy to welcome new visitors. This was our opportunity to not only educate local teens but Europeans who have grown up around a different size and type of agriculture. We talked about GMO corn, cow herds and machinery. The Irish students were awed by the size and scale of the farm and took advantage of the opportunity to climb into a combine and walk through a corn field.

I think my three-year-old son, Evan, quit possibly had the most fun of all, showing all of his new “friends” his cows, crops and combines. We sent everyone home with mini John Deere tractors, cow-shaped cookies and beef jerky produced from our cattle. We hope the teens will remember their time on the farm and understand just how hard American farm families work to feed the world.


Generations of Good Genes

June Calf Max for Beef Empire Show
Max is one of my son’s steers. He’s a good looking young man and will represent our farm in the Beef Empire Day steer contest.

When Derek and I were newly married, I accompanied him to the sale barn. He was selling some cow-calf pairs and then a lone calf that has lost its mother. I hated to see the calf sold so I made a deal with Derek that if it didn’t bring more than $200, I was going to buy it from him.

Two hours later, we were headed home with a calf in tow 🙂 Fast forward a few years and this bottle calf is now a mother cow named Jo. She’s a great cow and has produced three calves: two heifers and a steer.

Jo happened to have her first heifer calf the year our oldest son, Evan, was born. We decided this lady would become Evan’s first cow – in what we hoped would become a growing cow herd. The cow, which I named June grew to become another great cow and gave birth to a steer last spring that my son named Max. Max is a good looking young man who is now a full grown steer.

This spring, after my husband and I welcomed our second son, Owen, Jo had another heifer calf. We named her Daisy. Meanwhile Evan welcomed a second heifer to his herd, we settled on the name Sally – after Lightening McQueen’s girlfriend in the movie Cars.

Not only are we teaching our sons about animal car and the responsibility of ownership, we are building them a cow herd that will pay dividends for years to come. Ask Evan about his cows and he’s happy to tell you all about them. Owen’s a little young to understand but we hope that he too will grow to love our cows and way of life.

This year, Derek decided to enter Max in the Beef Empire Days steer show. It’s pretty cool to see one calf make such an impact on our farm and family. Jo will be in our herd for many more years and will, fingers crossed, continue to mother great calves. And with any luck June and Daisy will follow in Jo’s footsteps and help our sons continue to grow their herds.

Farming and ranching is a family business and we doing what we can to make sure our way of life continues onto the 5th generation.


Beef is Always in Style

Sliders (small burgers) are seen backstage before the Herve Leger by Max Azria Fall/Winter 2011 collection show during New York Fashion Week February 15, 2011. REUTERS/Eric Thayer
Sliders (small burgers) are seen backstage before the Herve Leger by Max Azria Fall/Winter 2011 collection show during New York Fashion Week February 15, 2011. REUTERS/Eric Thayer

Recent reporting from Reuters (find the complete article HERE) finds that Americans’ passion for burgers and beef isn’t dwinding – good news for us cattle ranchers – but is shifting from the frozen patties of a Big Mac to the fresh, greasy, finger-lickin beef of a Five Guys cheeseburger (I can almost taste the goodness!) Many, especially millennials, believe that they are eating a healthy version of beef but truth be told, beef is beef is beef, no matter how you slice it.

Let me take a moment to explain how this all works:

  • We raise cattle on our farm – starting from birth. When the steers (male cattle) or cows (female cattle) reach about 900 pounds, they are moved from pasture to the feedlot where they stay for about 100 days and dine on a diet of high-end grains.
  • Representatives from beef packers (Cargill, Tyson, etc) visit the feedlot, personally inspect the cattle and purchase the animals. My husband prides himself on growing really good looking cattle.
  • From there the cattle are processed and given a grade (Premium, Choice, Select) and that determines both the quality grade of the beef (think Applebee’s recent marketing of Choice steaks), and the price cattle owners like us are paid for our animals. The grade only speaks for the marbling and thickness of the steaks. No matter the grade, all steaks and beef processed is antibiotic free and inspected and certified by the USDA before being sold.
  • The grade applies only to the steak cuts not to the hamburger, which is marketed by its fat content or its percent lean but if a steer produces Premium steaks then you better believe the hamburger is going to be extra tasty.
  • From there customers (McDonalds, Shake Shack, Burger King, Ruth’s Chris and everything in between) purchases the beef to prep to their specifications.

What consumers often don’t realize is its the same cattle owners that produce the beef for Big Macs and Premium, high-end steaks. Cattle produce a wonderfully diverse line of beef products that can be used and served in a variety of ways. My husband prides himself of raising animals that are served at white table cloth restaurants but does so in a way that beef is affordable for those wanting to eat beef on a budget.

So if you think the $10 cheeseburger is healthier or somehow better for you than the $2 Big Mac, think again. It’s all nutrient-rich, protein-packed beef sourced from ranchers like us who invest time, money and a whole lotta energy raising healthy, happy cows. The only difference is the preparation method and the special sauce. So find your favorite burger and enjoy and don’t worry about staying trendy – beef is always in style!

No Bull, It’s All Antibiotic-Free



Check out for great beef recipes and preparation tips

My husband and I raise Angus cattle on our fourth-generation family farm in Central Kansas. We believe in the humane treatment of all of our animals and therefore use antibiotics in our animals on an as-needed basis to cure an illness and help the animal return to full health.

Antibiotics are not our first line of defense against sickness in our animals but they do allow us a resource to help the animal overcome illness, fatigue and stress.

Without the ability to use antibiotics, we would be forced to watch innocent animals die from basic, treatable conditions.

We keep records of all uses of antibiotics to ensure the withdraw period has passed before the animal enters the food system. However, most of our animals remain on our farm long after the antibiotics are administered.

What most consumers don’t realize is that all beef sold in grocery stores and used in restaurants is antibiotic free and tested, by the USDA, for antibiotic residue before leaving the processing plant.

The standards are strict and farmers and ranchers do everything they can to ensure the beef enjoyed by consumers is healthy and safe.

Everything we do is to protect and support the health and welfare of our animals. We don’t want to have to doctor sick animals so we do everything we can to ensure their health and well being. But when we do find one of our animals is not feeling well, it is our duty to return them to health. That’s part of being good stewards of our animals and your food.


The hubs keeps a group of mother calves and cows together as fire burns in the background.
The hubs keeps a group of mother calves and cows together as fire burns in the background.

Ranchers Work to Keep Livestock Safe As Fire Rips Through Ranches

We have a few hundred cows, calves and steers on our farm and on pastures across the state. My husband is responsible for the well-being of ALL of them, 365 days a year, rain or shine, holiday or weekday. When snow falls or the rains get too intense, it’s up to my husband and his father to ensure the well being of the animals. That often means giving up time with his own family to do so. It isn’t an 8-to-5 job and there is no overtime pay. But it’s what he loves to do and he wouldn’t change places with anyone in the world.

Outside of the normal feeding, water, and general healthcare for our cows, Mother Nature has presented us with a whole new challenge – fire. My hubby was awaked by a phone call at 2 a.m. this morning notifying him that a massive, two-state fire had spread to the ranch where we have cows and baby calves. He was on the road immediately and has been with his animals ever since.

The fire is far from under control and the winds are expected to change directions this evening, which will present a whole new set of challenges. There is no training for this type of work and no lunch break or nap time. There is only the threat of more destruction, more death and more loss. He left his family and his work to be with his animals and will do everything possible to ensure they are safe.

This is the life of a rancher and part of what my husband and all ranchers to do ensure their animals are cared for and safe. It’s part of our definition of #AnimalCare and it’s what we do to continue to raise healthy cows and produce safe and affordable beef.