Oklahoma Agriculture Blog

Oklahoma’s Official Agricultural Information Site

  • Welcome!

    Terry Peach, Oklahoma Secretary of Agriculture

    As agriculturists our jobs haven’t changed much from generation to generation but the way we do them sure has! Our roles as providers of the nation’s food and fiber and stewards of the land remain the same but just as we rely on new technologies to become more efficient as producers, we find we now need to find new ways to use them to communicate with each other.

    That’s why we have created this blog. Almost 60 percent of the population now depends on the internet for news and other information. The daily and weekly newspapers are still out there (and we still depend on them to reach thousands of Oklahomans) but for all of you who prefer the speed and convenience of electronic communications, this blog is for you.

    Let us know what you think and please interact on this site with your thoughts and comments. We are counting on you to let us know what you think and suggest things and ideas that will improve this site and provide you with the information you are looking for.

    Terry Peach, Oklahoma Secretary of Agriculture

  • Pages

  •  

    June 2009
    M T W T F S S
    « May   Jul »
    1234567
    891011121314
    15161718192021
    22232425262728
    2930  

  • Archives

  • Meta

Archive for June 24th, 2009

New Beef Value Cuts Come to Oklahoma

Posted by carson4575 on June 24, 2009

The Oklahoma Beef Council kicked-off a sales promotion with the Ben E. Keith foodservice company in June focusing on the checkoff-developed, beef value cuts including the Flatiron, Ranch, Delmonico and Denver steaks.

The Denver and Delmonico steaks are a part of the second generation of beef value cuts to be developed from the chuck, specifically the chuck roll. The flatiron and ranch steaks from the chuck shoulder clod have been available in Oklahoma the past several years, but this is the first time a foodservice company has distributed the Denver and Delmonico steaks.

The Oklahoma Beef Council is extremely excited Ben E. Keith has chosen to be the first company to sell the Denver and the Delmonico steaks in Oklahoma. It is also important to point out that the Robert M. Kerr Food and Agriculture Product Center at Oklahoma State University has played a key role in the development of this latest group of beef value cuts.

What does this all mean to the beef producer? Through the work of the beef checkoff-funded muscle-profiling project, researchers identified more steak options from the chuck creating more value for beef producers.

Cattle-Fax estimates that the first group of value cuts, led by the Flat Iron and the Petite Tender, added $50 to $60 a head to the value of the chuck, so we know from experience how popular products can affect our bottom line. The beef checkoff has the same hope for the new Denver and Delmonico steaks.
–Heather Buckmaster, Oklahoma Beef Council

Posted in Beef Council | Leave a Comment »

Swine Show Exhibitors Must Have Premise Identification as of August 1

Posted by carson4575 on June 24, 2009

Participants in swine shows and exhibits will be required to have an official premise identification card issued by the Oklahoma Department of Agriculture, Food, and Forestry effective August 1. Officials say the rule will protect both economic and social interests.

“This is a very proactive step that lets Oklahomans decide how best to protect the health of our citizens, our livestock industry and our livestock show industry,” said Governor Brad Henry. “Suggestions were made earlier by the Centers for Disease Control and some commercial producers to eliminate swine shows completely, but this is a much better alternative that lets our 4-H and FFA members compete in livestock shows.”

Even though the Novel Influenza A-H1N1 is not known to exist in any U.S. swine herd, it is possible that a person with an influenza virus could transmit the disease to swine. State Secretary of Agriculture, Terry Peach, said if an influenza outbreak were to occur, rapid tracking of infected animals and animals they could have been in contact with would be critical to containing the disease.

“This is a tool we will need if an outbreak of influenza were to strike our state,” he said. “We are simply preparing ourselves in advance.”

A large percentage of show swine are kept on school farms, Peach said. In those cases the school farm will have its own premise identification and the exhibitors will not need additional identification.

“If the animal is always kept at the school, no other premise identification is required,” he said. “Also, if an exhibitor shows up at a livestock show without premise identification the new rule does not refuse them to show if they fill out the required identification form immediately.”

There is no charge for premise identification and all information is strictly confidential and cannot be released. No other livestock species brought for exhibition are required to have the premise identification at this time.

The State Board of Agriculture voted unanimously to approve the measure at its monthly board meeting Wednesday.

Premise identification is already required at many swine shows including the Fall Classic held in Duncan annually. Arizona, Colorado and Ohio also require premise identification for participants.

Posted in Animal Industry, Swine | 37 Comments »

Artist That Created SASDA Sculpture Featured in Today’s Journal Record

Posted by carson4575 on June 24, 2009

Ice Sculpture At Last Week's OCA SASDA Reception

Ice Sculpture At Last Week's OCA SASDA Reception


One of the highlights of last week’s Southern Association of State Departments of Agriculture conference was the reception hosted by the Oklahoma Cattlemen’s Association. Scott Dewald and his crew really pulled out all the stops to give the southern commissioners and secretaries of agriculture a real treat with excellent foods and beverages.

One of the nicest things was an ice sculpture of a cowboy hat perched atop a pair of boots. Everyone attending took pictures with their cameras or camera phones…I don’t think any single item was photographed more all week!

Today’s Journal Record features a great story by Brian Brus on the artist who created that sculpture and tells a little more about the trade. Click here for the full story.
–Jack Carson

Posted in Ag Events | Leave a Comment »

MIO Recipe Roundup Contest 2009 Grand Prize Winner! Stacked Steak Salad

Posted by carson4575 on June 24, 2009

MIOGrandPrizewinner
Stacked Steak Salad
Roz Keimig – Guymon, OK

Ms. Keimig won a $7,000 KitchenAid makeover for winning this year’s contest and a nice, fancy new grill from Chef’s Requested for the best recipe using one of their products.

Click here for the MIO Coaltion press release!

CROUTONS:
4 tbsp. Hiland Butter
1 (6 oz.) pkg. Shawnee Mills Yellow Buttermilk Cornbread Mix
2 tsp. garlic and herb seasoning
1 tbsp. dried parsley
1 egg
2/3 cup Braum’s Whole Milk
4 tbsp. Hiland Butter, melted

DRESSING:
½ cup Hiland Sour Cream
½ cup Garden Club Salad Dressing
1 (4 oz.) can chopped green chiles
1 tsp. garlic salt
1 tbsp. dried parsley
1 tbsp. lemon juice
½ cup cotija queso seco crumbles (feta cheese can be substituted)

SALAD:
4 (5 oz.) Chef’s Requested Bacon Wrapped Steak
3 tsp. Head Country Seasoning
3 cups mixed baby greens
1 (15 oz.) can white kidney beans, rinsed and drained
1 cup grape tomatoes, halved
1 cup sliced red onion
1 avocado, peeled and chopped
1/3 cup sliced black olives
3 slices bacon, cooked crisp and crumbled

Croutons:
Preheat oven to 425 degrees. Place butter in 8”x8” baking dish. Place in oven to melt butter and preheat pan, about 5 minutes. Empty mix in medium mixing bowl. Stir in garlic and herb seasoning, egg and milk. Stir until smooth. Pour mixture into heated dish. Bake for 15-20 minutes or until golden. Remove from oven and cool until easy to handle.

Slice cornbread into 9 squares. Split squares lengthwise. Cut each half into 6 squares. Place squares on baking sheet. Drizzle with melted butter. Bake for 10 minutes, turn croutons every 2 minutes until very golden and crispy. Remove from oven and cool.

Dressing:
Combine all ingredients in quart jar. Stir until combined. Cover and refrigerate until ready to use.

Salad:
Season steaks with 2 teaspoons of Head Country Seasoning. Grill steaks over medium high heat about 7 minutes on each side. Remove from heat and let rest 20 minutes. Remove picks and slice very thin. Season slices with additional teaspoon of seasoning. Chill meat until ready to assemble salad.

Salad:
In a 4 qt. Salad bowl, place baby greens. Top greens with beans. Layer beans with tomatoes. Next place sliced steak. Top steak with sliced onion. Top onion with croutons. Next layer avocado. Top with 1 cup dressing. Garnish with olives and bacon.

Serves 6.

Extra dressing can be used as desired.

Posted in MIO Recipe | Leave a Comment »

June Dairy Month Recipe of the Week: Salad on a Stick with Two Dressing Choices

Posted by carson4575 on June 24, 2009

Looks Great!

Looks Great!

This week’s recipe from Dairy Max’s Susan Allen offers a great way to handle salad for an outdoor dinner or party. This recipe serves eight and can be prepared in as little as 20 minutes! Enjoy!

Ingredients

Salad:
1/2 cup fresh vegetables, cut into 1-inch chunks (suggestions: bell peppers, cucumbers, zucchini, tomato (cherry or grape), radish and mushrooms)
1 – 1 1/2 ounces of lowfat Cheddar cheese cut into cubes
Honey Mustard Yogurt Dressing:
1 cup plain, fat free or low fat yogurt
3 tablespoons sweet honey deli-style mustard
2 teaspoons honey
1 teaspoon salt
1 teaspoon sugar
Cilantro Lime Yogurt Dressing:
1 cup plain, fat free or low fat yogurt
1 tablespoons minced cilantro
2 tablespoon minced scallion
2 tablespoon fresh lime juice
salt to taste
Salad:
Alternate vegetables and cheese cubes on skewer. To create the salad, use leaf lettuce or spinach leaves and ribbon around vegetables.
Honey Mustard Dressing:
Stir all ingredients together until well blended. Store in refrigerator until ready to serve. Dip and enjoy!

Cilantro Lime Dressing:
In a small bowl, combine the yogurt, cilantro, scallions and lime juice. Add salt to taste.
Set aside for at least an hour to allow flavors to meld. Will keep 3 to 4 days in refrigerator.
Nutritional Facts per serving for individual food recipe:
Per Serving (of Salad only):
Calories: 90
Fat: 3 g
Saturated Fat: 2 g
Cholesterol: 10 mg
Sodium: 260 mg
Calcium: 20% Daily Value
Protein: 11 g
Carbohydrates: 4 g

Per Serving (of Honey Mustard Dressing only):
Calories: 30
Fat: 1 g
Saturated Fat: 0 g
Cholesterol: .5 mg
Sodium: 240 mg
Calcium: 4% Daily Value
Protein: 1 g
Carbohydrates: 4 g

Per Serving (of Cilantro Lime Dressing only):
Calories: 16
Fat: 0 g
Saturated Fat: 0 g
Cholesterol: .5 mg
Sodium: 70 mg
Calcium: 5% Daily Value
Protein: 1 g
Carbohydrates: 2 g

Posted in MIO Recipe | Leave a Comment »