Welcome to Kern County CattleWomen

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The beef that you eat comes from our families to yours.  More than 97% of cattle ranches in the United States are family owned and operated.  The families that raise beef are dedicated to caring for their animals, land, and continuing the traditions that generations before them began.  Cattle harvest the grass on the hillside and convert it into a nutrient dense food source for us to enjoy.  More than two-thirds of land used for grazing in the United States is not suitable for raising crops, however, cattle are able to graze the grass and provide us with beef.

For more information on how cattle are raised and the people who raise them visit www.explorebeef.org

 

Cattlewoman & Cattleman of the Year Dinner

Honoring Jane Sill & Dr. Paul Ansolabehere

Friday, February 1st

Seven Oaks Country Club

Cocktails 5:30 – Dinner 6:30


Number of Tickets




Cowbelle Ball

Saturday, March 9th

Kern Ag Pavilion

Cocktails 5:30 – Dinner 6:30

 

Click here to buy tickets.

Featured Recipe

 

Choose Beef for the Holidays

Porcini-Dusted Tenderloin with

Porcini-Wine Sauce

 

Ingredients:

  • 1 beef Tenderloin Roast Center-Cut (2 to 3 pounds)
  • 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
  • 1 cup dried porcini mushrooms, divided
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon pepper
  • 3 cups finely diced fresh tomatoes
  • 1 cup dry red wine
  • Salt and pepper

Directions:

  1. Bring broth to a boil in medium saucepan; remove from heat. Stir in 3/4 cup mushrooms; let stand 10 to 15 minutes or until mushrooms are softened.
  2. Meanwhile, heat oven to 425°F. Place remaining 1/4 cup mushrooms in food processor container. Cover; process until finely ground. Combine ground mushrooms, cheese and pepper; press evenly onto all surfaces of beef roast.
  3. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness.
  4. Meanwhile, add tomatoes and wine to mushroom mixture; bring to a boil. Reduce heat; simmer 30 to 45 minutes or until sauce is reduced to 2-1/2 cups and turned a rich, brown color, stirring occasionally. Season with salt and pepper, as desired.
  5. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
  6. Carve roast into slices. Season with salt, as desired. Serve with Porcini-Wine Sauce.

Recipe from: www.beefitswhatsfordinner.com/recipes

Become a member of Kern County CattleWomen!

Contact us for more information or download an Membership-Application.

To learn more about the California CattleWomen visit www.cattlewomen.org.

To learn more about the American National CattleWomen visit www.ancw.org.