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
Buy tickets from a local cattlewoman or on our website.
E-mail us for more information.
Congratulations to our
2015 Cattleman and CattleWoman of the Year . . .
Keith Grant and Julie Barnett
Thank you for your dedication to our community and to our industry.
Attention Students :
Apply for the 2015 Ruth Smoot-French Memorial Scholarship
The Kern County Cattle Women are currently offering several Ruth Smoot-French Memorial Scholarships to graduating high school seniors, and current college and university students whose primary residence is in Kern County. Students must have a minimum overall GPA of 2.5 or better.Applicants must also fit in at least one of the following categories: Ag Major, KCCW Relative, Previous Recipient.
Application due by: February 20th, 2015.
Apply for the 2015 Beef Ambassador Contest
The Beef Ambassador Contest is a contest that is aimed at educating the public about the beef industry. Contestants will write a response to a published article (provided) to demonstrate their knowledge of the cattle industry. This contest is not limited to students who have a ranching background or are interested in entering the cattle industry. The contest is open to all youth who want to further their leadership skills and speaking. The state and national winners will have the opportunity to network with today’s agriculture leaders! Winners of the Kern County Contest will go on to compete at the state level. State winners compete in the national contest.
Junior Division: age 12-16 Must be 12, but not over 16 by September 1, 2015.
Senior Division: age 17-20 Must be 17, but not over 20 by September 1, 2015.
January 30th – Issues Response Essay Due
February 6th –Interview
February 7th – Winners Notified
RECIPE OF THE MONTH
- 1 pound Ground Beef (93% lean or leaner)
- 1 can (15-1/2 ounces) black beans, rinsed and drained
- 1 can (14 to 14-1/2-ounce) reduced-sodium or regular beef broth
- 1 can (14-1/2 ounces) diced tomatoes with green chiles
- 2 tablespoons chili powder
Shredded Cheddar cheese, chopped fresh cilantro, minced green onion (optional)
- Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
- Stir in beans, broth, tomatoes and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Garnish with Toppings, as desired.
Moroccan Variation: Prepare recipe as directed above, adding 1/4 teaspoon pumpkin pie spice and 1/4 cup chopped pitted dates or golden raisins with ingredients in step 2. Serve over hot cooked couscous. Garnish with toasted sliced almonds, chopped fresh mint and Greek yogurt, as desired.
Mexican Variation: Prepare recipe as directed above, adding 1 tablespoon cocoa powder with ingredients in step 2. Garnish with chopped fresh cilantro, pepitas (pumpkin seeds) and corn tortilla chips, as desired. Serve with corn tortillas.
Italian Variation: Prepare recipe as directed above, adding 1-1/2 teaspoons fennel seed with ingredients in step 2. Before removing from heat, stir in 3 cups fresh baby spinach. Cover; turn off heat and let stand 3 to 5 minutes or until spinach is just wilted. Serve over hot cooked orecchiette or cavatappi, if desired. Garnish with grated Parmesan cheese and pine nuts, as desired.
Cincinnati Variation: Prepare recipe as directed above, adding 3 tablespoons white vinegar and 1 teaspoon ground cinnamon with ingredients in step 2. Serve over hot cooked elbow macaroni. Garnish with chopped white onion, sour cream and shredded Cheddar cheese, as desired.
- Test Kitchen Tips
- Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
This and other easy fix beef recipes are available at www.beefitswhatsfordinner.com