Tag Archives: beef

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On the road
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The Kansas coincidence

The basics of quality beef production know no borders

Driving from Kansas to Ohio, farmland stretches out to the north and south of Interstate 70. Rolling hills that remind me of home soon begin to climb higher, and trees grow thicker alongside streams. “And people say this isn’t scenic?” I say aloud behind the wheel of my neatly-packed Nissan headed east last week. It […]

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Mythbusters, The Meat Market
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Three steps for dry-aged beef

A lot of flowery adjectives get tossed around when the topic of dry-aged beef comes up. Some food writers call the process “artisanal.” To others, it’s “old-world” and “earthy.” Those descriptors may be enough to entice intrigued diners to make the leap — and spend the extra $$$ for a dry-aged option — but they fail to […]

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Following the Calves, On the ranch, On the road
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Maternal instincts, predictable cattle

Following the calves: It’s a two-way street

Some may take offense to comparing a herd of kids to fresh calves or a mom’s eye to maternal instincts, but I don’t think it’s out of line to say ‘fetal programming’ had a role in how each Loseke kid is developing a passion for the beef business. All four were riding feedlot pens in […]

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On the ranch, On the road
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That is adaptability

Adaptable (adjective): able to adjust oneself readily to various conditions On Monday evening a few weeks ago, I began my internship with the Black Ink team. I was nervous. While it’s exciting, the unknown terrifies me, and the possibility of making mistakes and the nagging thought of being in over my head weighed heavily on […]

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Plating
Hot topics
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Making your beef shine

Conference celebrates successes, showcases beef

Maybe it’s because I have five kids (7 and under), and supper time at the Reiman house can be a slightly chaotic event. Maybe it’s because I spend so much time wishing that consumers understood how much effort and passion goes into raising beef. Or maybe it’s just the simple, unedited “like you were there” feel of this […]

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