Welcome to the Ranch!

We have had some excitement on the ranch in the past week. First we have gotten some much needed rain. Storm systems came through dropping good rain for a few days in a row. We have not had flooding like Houston or the tornadoes which occurred in northern Texas yesterday, for which we are very thankful. We still pray that God will continue to bless our land with rain throughout the summer.

Last Sunday a week ago, my youngest son, Andrew, grew ill. We thought he had contracted a stomach virus, but something about it seemed odd. In order to make a long story short as well as spare you the details, early Monday morning it became apparent that he needed medical attention. My husband and I drove to the nearest good medical hospital, which for us is in College Station.

Andrew received excellent care and had to endure an emergency appendectomy. After a total of three days in the hospital, we were released to come home. He is still recovering from the surgery, but is doing much better.

The challenging part will be to keep him from getting hurt for six whole weeks. Boys will be boys and we discussed no wooden sword fights, no trampoline, no wrestling, etc. Instead, we have been entertaining Andrew with playdough, Uno, Legos, go fish, puzzles, etc.

After dinner on one of our first nights home, we went on a slow walk through the pasture after a light rain. We ate our weight in dewberries for dessert. It was such a blissful evening. We delighted in the normal scenery. There were the horses grazing in green pastures. There were the cows in belly high grass. There are fish jumping in the lake. We were home!

We are so thankful for the rain and the health of Andrew. We caught the appendix in time before it ruptured. He is getting better each day. As I researched all there is to know about the appendix, I am also thankful that cows do not have them. That would really put a different spin on herd health management. It was hard enough to get a five-year old to articulate what he was feeling. I cannot even imagine having to monitor appendicitis in cattle.

Please pray for Andrew’s continued recovery and for rain to continue to replenish the soil in all the drought stricken areas of the United States. God does listen.

Learning how to cook grass fed beef takes practice. It really involves understanding time and temperature differences from traditional cooking. Against the advice of many, you do not have to treat grass fed beef with kid gloves nor do you have to marinate everything for 24 hours. We give our customers “6 Cooking Tips for Grass Fed Beef,” which comes from an article on this blog with the same title.

Still, I get questions specifically pertaining to grilling steaks. I found this short video with very simple instructions and ingredients from Whole Foods. I liked it because it was so simple and the video does not spend the whole time extolling all the virtues of eating grass fed beef.

Instead it focuses on the how-to of grilling grass fed steaks, which is what our customers want. They already know why they have purchased the grass fed beef. Take just over one minute to watch a tutorial showing you a simple method of grilling.

Recently I have been fielding many phone calls from customers and potential customers alike about genetically modified organisms(GMOs). These are crops, plants, and/or grasses that scientists have altered in the hopes of making the plant better, more disease resistant, etc. GMOs are relatively recent phenomena.

The first genetically modified crop was tobacco in 1982. In 1994, the United States allowed the sale of a genetically modified tomato. Since then more and more crops were genetically modified and now almost 16.56% of the United States agricultural lands are used producing GM crops.

The top ten most common GM crops today are salmon, animal feed, canola and cottonseed oil, golden rice, squash, tomato, corn, potato, sugar beets. As producers of grass fed beef, we took for granted that our cattle were raised without any GMOs, which fits into our all-natural as God intended philosophy.

To me that is what is worrisome about GMOs. God created everything and called it good. Now people are “improving” on His creation by altering the genetic makeup of plants and crops. There are countless websites on which you can read about the concerns of consuming GMOs. On the other hand, there are others that sing the praises. You have to do the research and decide for yourself. This article is not meant to be exhaustive on the topic.

Unfortunately scientists were not happy genetically altering only plants and crops. They are genetically modifying grasses. Alfalfa is one of top GM grasses as scientists seek to make this type of grass more pest resistant. This fact greatly concerns us and our customers because we do supplement with alfalfa. Alfalfa is so high in protein and nutritious, which is why we use it in our grass fed beef program. It will not grow in our climate; therefore, we buy it dehydrated in cube and pellet forms.

I have contacted the producers of our alfalfa in Colorado. Their alfalfa is non-GMO as are the block of producers in the area. Cross-contamination is a huge problem in keeping your crop pure. The company is diligently seeking ways to keep their alfalfa non-GMO as they know their product goes to natural or organic farms like our own. If their seed was ever compromised, she said they would announce it to their customers.

Then I began thinking about the rye and oats that we plant for winter grazing. I contacted that company as well and received the good news that the varieties we planted are non-GMO. We are relieved at the news.

It just goes to show that you have to stay informed and proactive. I would not have thought that grasses were not safe from genetic alteration or that alfalfa producers were struggling against companies like Monsanto. The introduction of GM alfalfa alone impacts natural or organic milk and/or beef producers as well as the natural or organic honey producers.

Some of you might not care about GMOs. Some of you might care so much about them that you get frustrated at the grocery store trying to make the right choices for your family. You have high ideals and don’t want to compromise them. Regardless of your opinion of GMO products, the fact is that the grass fed beef at Cross Creek Cattle Company is raised on non-GMO grasses.

If there is anything on earth that makes the hardest heart melt, it has to be the sight of baby animals. Regardless of the species, the sight of the very young makes people “oohh” and “ahhh.”

Baby calves are no exception. Our Beefmasters usually have long legs and big ears. They almost all look alike this year. Although, some have very distinct markings. On this Valentine’s Day, I am posting pictures taken of some of our calf crop. They are all about the same age, which is about two months old.

Please enjoy the photographs. And, Happy Valentine’s Day!

Most people would agree that a child’s natural bent is toward laziness. Who does not want to linger in bed for as long as possible? Who would rather sit in the shade than bend their bodies in half weeding a garden? The answer for most of us is obvious. Laziness is something we have to fight.

Developing a desire to fight that which is a natural tendency is really a battle of self. Therefore, the first place to begin is with yourself. As parents of five children, my husband and I share a strong desire to develop within our children, male and female alike, industry and diligence. We also want them to take initiative and not wait to be told what to do. So we try to model industry, diligence, and initiative in our own lives.

I ask my children to be “productive” each day. That does not mean that one must work from sun up to sun down without taking a break, but that one be involved in some work throughout the day. It could be painting a piece of art, baking cookies, cleaning a horse stall, writing a short story, mowing the yard, etc. At the end of the day, you can feel a sense of accomplishment in something you have done.

Living on a ranch lends itself useful in instilling these character traits in children. There is always something to do. A tree has fallen on a fence, a gate latch breaks, the cows need to be fed hay, the float on the water trough malfunctioned, etc. From mechanic work and welding, to plumbing and construction, there are a variety of skills to be honed by just living on a working ranch.

Most of our grass fed customers who travel to Cross Creek Cattle Company in order to pick up their orders remark at least once “how lucky my kids are to be raised on this ranch.” It is true; however, my husband and I are just as fortunate to live in an environment that cultivates the need for hard work and productivity. This in no way means that city kids cannot find ways to be productive; they absolutely can in a variety of ways. The ranch simply furnishes us a ready environment.

Our ancestors’, the pioneers who sailed across the Atlantic Ocean and/or crossed the unsettled plains on their way westward, lives required work for their survival. Even though our lives are not pinned between life and death in such clear cut terms, we want our family to thrive and not just survive. Today, you can survive without working hard. In some ways we are not only fighting our inner selves, but also what have become cultural norms. Success, in many ways, is measured by getting paid the most for doing the least amount possible.

However if you know that working was God’s design from the beginning for mankind, then it changes your perspective (Genesis 2:15). Work requires discipline and denial of self. It makes your body move and sweat. It engages your mind and builds knowledge. It places food on your table and a roof over your head. Work is good, and it is good for your body and soul (Ecclesiastes 3:13).

At Cross Creek Cattle Company, we are hard at work to develop high quality, nutritious grass fed beef. We come from a long line of ranchers in Texas, six generations in fact, but we are also busy training up the next generation by instilling the same characteristics that our ancestors exemplified: industry, diligence, and initiative.

Last Saturday before the break of dawn and with the sky crying misty tears, my family set out with a trailer full of horses and a packed pick-up truck to commence the annual Pony Express Ride, which begins in Bedias, Texas. Grimes County is one of the few counties in Texas that keeps the Old West Pony Express alive by recreating it in an annual event, which we choose to coincide with Go-Texan events in our county. This year the event was held January 26th.

The members of the Grimes County Jr. Deputy Sheriff’s Mounted Posse relay on horseback through Grimes County carrying proclamations inviting citizens from every town to support Go-Texan and the up-coming Houston Livestock Show and Rodeo. In towns like Bedias, Iola, Anderson, and Navasota, our members take turns reading the proclamations to city and county officials.

My daughter, Kyla, serves as President of the Posse this year; therefore, she kicked off the event after a delicious breakfast served by citizens of Bedias. She rode a spirited, Cheyenne, as she completed the first mile leg of the ride. Before she embarked on her ride, Kyla read and presented Bedias Mayor Mackie Bobo with a framed proclamation. Mr. Gary Moriarity representing the Go-Texan committee encouraged the kids with kind words and explained that all of these events was to support the youth of the county in the form of scholarships.

Cross Creek Cattle Company is a proud sponsor of the Grimes County Mounted Posse. It is a great organization for youth promoting horsemanship, leadership, and community service. Since I already mentioned Kyla, I wanted to add that Jake serves as the Treasurer and Lane is the Drillmaster.

I am proud to announce that there were no mishaps, accidents, or injuries to man or beast on this day. It started out cold and wet, but cleared up quickly with the rising of the sun. The day turned into a unseasonably warm one, which did not warrant one complaint.

After a total of 45 miles ridden on horseback, we finished up the ride at the Grimes County Fairgrounds where we joined the Harris County Mounted Posse. They had done a similar ride up to Montgomery and through Richards to Anderson. Then they ended their ride in Navasota. Together they rode in a parade around the fairgrounds full of people for the barbeque cook-off.

A stomach virus has run through my family for the last two weeks. Five of the seven members of our family have come down with it. Even though I was one of the ones affected with illness, I was able to make a nutritious stock to aid my family’s health.

There is a difference between stock and broth even though most people use the terms interchangeably. A simple distinction is that stock is made predominantly from bones and meat. Broth is made from meat only.

The bones impart minerals of bone, cartilage, and marrow. The addition of a little vinegar helps draw out more calcium, magnesium and potassium from the bones. Any vegetables added, like carrots, onions, celery, give the stock electrolytes, which are important to regain balance in your body.

Gelatin, a product from the bones, aids digestion and helps treat intestinal disorders. To tell how much gelatin your stock has in it, chill the stock. The top of your stock should develop a layer of gel or thicken up substantially. This is a great sign. As soon as you heat it up again, all the gelatin will dissolve.

Making beef stock is not difficult. I like to begin it in the evening and let it simmer all night in the crock pot. Soup bones are a standard cut in our grass fed beef quarters. Most half or whole orders choose to receive soup bones also. You can choose to get them meaty or not. I always choose meaty so that my stock will have a combination of both meat and bone, but the bone is the most important aspect.

Beef Stock

1 package of grass fed soup bones
2 Tbsp extra virgin olive oil
4 quarts cold, filtered water
1/2 cup white vinegar
2 onions, cut in sections
3 carrots, chopped
3 stalks of celery, chopped
parsley
sea salt and pepper

Turn your crock pot on high and add the olive oil to the bottom. Place the meaty bones in one layer. Season to your liking with sea salt and freshly ground pepper. Cover with lid. In 45 minutes to one hour, flip the bones to brown on the other side. Cover. After another 45 minutes to one hour, add the water, vinegar, and seasonings. Cover. Allow to cook on low for 12 hours or longer.

I have a huge crock pot that handles this recipe beautifully. It works just as well in a stockpot on the stove, but I would begin it in the morning and keep my eye on the stock all day as it cooks. If undesirable “scum” rises to the top, skim it. This is normal.

Once the stock has cooked, remove the bones. I press out the bone marrow into the liquid mixture. Then I shred or cut the meat in small bites. At this point, I drank several cups a day to keep up my strength through my illness.

The stock can be used as a base for great pinto or red beans. You can add rice or other vegetables to make a soup. There are seemingly limitless possibilities. And, the stock freezes nicely. You can strain it right into freezer containers or freezer bags. Just make sure you label them.

With cold and flu season approaching, it would not be a bad idea to make healthy stock now for when you might need it. Even if you are not ill, the addition of stocks in your diet is a great idea.

A number of horse trailers parked along the rocky road in the front pasture of Cross Creek Cattle Company made for an interesting sight for passersby Sunday afternoon. We were hosting the 2012 Fall Trail Ride for the Grimes County Jr. Deputy Sheriff Mounted Posse.

This is the third consecutive year we have had the pleasure of hosting such a fun day for the youth of our community. We had a wide range of ages and horsemanship abilities. From young beginning riders to older retired cowboys, the trail ride was enjoyed by all.

It was a beautiful, clear day. Our ranch manager, Lane, along with Kyla and Jake, who are also members of the Posse, spent several hours choosing a trail and clearing a path. They wanted to make it challenging and interesting. The trail ride crossed pastures, opened and closed several gates, went through heavily wooded areas, through deep, dry creeks, and up hills. They rode at the home ranch, which is our original place, for two hours.

Once every one dismounted and cared for their horses, we ate turkey legs and corn on the cob. The food was donated and greatly appreciated. Kyla baked four batches of brownies for dessert. Needless to say, nobody went home hungry.

Kenton and Cathey Holliday, the owners of Cross Creek Cattle Company, are proud sponsors of the Grimes County Posse. We are thrilled that our ranch provided a fun and safe day for horses and riders.

I was on a walk through the meadow pasture yesterday and noticed that the rye grass is already coming up. That was fast! I guess three inches of rain works miracles.

As we enjoy really cool mornings and evenings, I begin making soups, chili, and stews. Some of our customers do not order stew meat and some do. The ones who do usually struggle with how many pounds to request. It really depends on how often you want to make stew. Generally customers decide to ask for 6-8 pounds.

I wanted to post a beef stew recipe today that I use. It is grain and starch free, which many of our customers try to minimize in their diets. If you are not one of them, then feel free to add potatoes.

Grass Fed Beef Stew

2 lbs grass fed beef stew meat
2 lbs carrots, coarsely chopped
2 medium onions, coarsely chopped
4 cloves of garlic, pressed
2 tsp sea salt
1/2 tsp black pepper, freshly ground
1/4 tsp thyme
1 lb green peas, frozen

Make sure that the stew meat is cut into bite sized pieces. In a large pot, brown the stew in a little olive oil over medium heat. Add the carrots, onions, garlic, and seasonings. Stir. Then add water to just cover the vegetables. Bring to a boil and then lower the heat to simmer. Cover with the lid slightly ajar. Cook at least three hours. Add the frozen peas 15-20 minutes before you want to serve the stew.

Enjoy with grain free biscuits.

I was flipping through a book of my dad’s today. Someone gave him, Don’t Squat With Yer Spurs On!: A Cowboy’s Guide to Life by Texas Bix Bender. It is a small book packed with funny sayings and cowboy wisdom.

One quote in particular jumped out at me. “Always take a good look at what you’re about to eat. It’s not so important to know what it is, but it’s critical to know what it was” (pg. 80). I re-read it and really chewed on the truth in this statement.

Grass fed beef looks different out of the package. It is lean. The fat is yellowish in color. It is not like its grain fed counterpart proudly displayed in the grocery store refrigerated meat section. You will be able to see the difference; however, according to this saying, that is not what is important.

What is important is knowing from where the beef came. At Cross Creek Cattle Company, our calves are grazing grassy pastures in a herd. Their bodies are free from antibiotics and growth hormones. They have free access to fresh water. When we work them or move them to another pasture, it is done with low-stress methods.

In other words when you purchase grass fed beef from our ranch, the beef comes from animals that were raised the way God intended them to live: on pasture, on grass, and with a herd. As evident in this saying, old cowboys thought knowing from where you food came is critical. If I had to chose, the choice for grass fed beef is an easy decision to make.