Off to college

... or at least that's how we explained it to my niece when she asked why we had to separate the Mama's from the Babies.  As I mentioned earlier, this is my least favorite part of ranching simply because I'm generally over emotional and empathetic in too many situations.  But! by about the 48 hour mark, the Moms have ventured out to their huge pasture and the babies have gone to find water and better grass and everyone seems to have moved on.

Many question why weaning is necessary. Some say its cruel, some say its premature, I say its easy to think those things but when you consider those calves have been on the teet for 6 months (almost as long as most children and when you put it in relation to their life span they are about 12 in human years) they need to be forced to learn to eat grass and survive on their own.  Not to mention those Cows are already pregnant and need to concentrate on growing another healthy calf so they cannot be nursing, pregnant AND trying to take care of themselves!!  ( Our cows are good, but not that good!! )

So here's how it goes down.  We gather all the pairs in all three pastures and bring them up to the pens.  We then sort off all the calves from the moms and move them as quickly and calmly as we safely can  back to their weaning pasture.  Once they're on their side then we work the cows by vaccinating and preg checking them.

Once all the cows are worked then we just let them wander out to check on their babies through the fence.  Some of our veteran cows just head on out to the big pasture happy for the break while a few of the new mama's hang around to console their calves ( and hopefully their utters)  You see, I like to believe that it's an emotional reaction that these cows are having that their calves are missing but the reality and biology of it all is that they are bagged up and they want their baby to help them out with that.  After about 48 hours the cow will stop producing that milk and the pressure subsides as does the fence sitting. 

They will spend the next two weeks out there settling back down and making sure everyone is good and weaned and then we'll bring the babies home to the feed lot where they'll be on grass and a feed ration to start preparing them for the inevitably long winter ahead!

 Isn't he so handsome? Sorry, I couldn't resist!!

Pulled beef Sammies and all the sides

If there is one thing I've learned from my freezer full of beef its this; you cannot screw up a roast if you cook it for 8 hours low and slow.  I've experimented with every cut we have; sirloin tip, rump roast, arm roast, chuck roast, brisket and more and I've found the results to vary a little but all be ridiculously moist and delicious. 

I've started these roasts from frozen solid and completely defrosted. *you'll want to be sure you have the full 8 hours to dedicate to the frozen roasts whereas the defrosted ones can get by in 6 hours no problem*

The base for most of my roasts is the same.  Pat dry the roast, sprinkle with Joes Stuff ( What would I do without Joes Stuff, seriously. It's in almost everything! ) sear on all sides in your cast iron pan. Remove, add one whole chopped onion, four - six cracked cloves of garlic and sautee for 8 minutes on low.  Once those are cooked through add 2 cups of beef stock and scrape up all the yummy bits, add the roast back in the pot, cover with a can of fire roasted tomatoes and pop it in a 250 oven for up to 8 hours. 

Once we get into the cooler months I'll exchange some of that broth for wine, add in rosemary and potatoes and carrots but for tonight's BBQ party we're doing sammies so I'll be shooting for a homemade BBQ sauce to get it all mixed in.

 

Once your roast has cooked and your house smells like Heaven in Arthur Bryants, Remove the roast to a cutting board with a big dip to catch all the juices or just shred it in another large pot.  Place your drippings on the stove top on med high to get that reducing. You're trying to condense all those amazing flavors. 

Here's where we get creative.  This all depends on how you like your sauce.  Sweet and Savory? Smokey? Rich and Heavy with a little spice? Hoag and I are split between sweet and heavy so it makes for a good challenge. 

Ketchup, brown sugar, Worcestershire, stone ground mustard, a dash of A-1, a dash of yellow mustard, and keep on condensing. This is supposed to be fun people! Just keep tasting. The base you started out with might just be enough for some but I like to have a little bit more to hold my meat together.

Shred your meat, put it back into the pot that the sauce is condensing in and cook a bit longer.

Add some delicious sides , Brittanie's famous baked beans, Mrs. B's  wonderful green apple, goat cheese oober goodness salad, some bbq slaw I whipped up, Great food, good wine. What more could you ask for!?    Bon Appetite!!