Alloy Cattle

We have been a "cow / calf" farm for decades raising calves that were born on our place for sale into the "commodity" sale barns in our area.  Drought has always been common place in our area but the last 10 years have been such that we needed to change how we did things ...to develop sustainable farming and ranching methods that would work on our place.  This pilgrimage started in 2011 when we bought our first Angus cattle.  Angus cattle are a great breed but with less and less rain we had less and less grass of poorer and poorer quality so we needed a change as our commercial cattle could not do well under these circumstances.  

So it was during this time that started thinning our herd and added our Galloway bulls.  Galloways are smaller in stature giving us smaller cows and calves that require less of the precious grass!  These more efficient calves also require less to "finish" (marble).  Plus Galloway cattle have a distinct genetic advantage in that they do not simply "fatten" by adding back fat but they add inter muscular fat that helps create a better eating meat.  Galloways are also considered to the the "Best Tasting" beef of all cattle breeds.

 In 2012, we purchased two Shorthorn bulls and six Shorthorn heifers.  With the Shorthorn heifers, Angus cows,  plus our Galloway and Shorthorn bulls we began to taylor our herd for grass fed and finished beef.  Our cows currently are an Angus/Galloway hybrid.  We are moving toward what is called an "Alloy" which is an Angus, Shorthorn, Galloway mix.  It is our hope that they will be efficient grazers that raise vigorous calves that finish easily with meat that is well marbled, tender, juicy with a fantastic flavor! 

Our cattle graze on 1,800 acres and are finished on irrigated rye, vetch, hay grazer in the summer and rye grass in the winter.  Basically we are finishing on a grass and legume mix, that is our goal.  We have native and blue stem pastures that our cows and calves graze on.  With drought conditions we have shrunk our herd a bit and fed our calves hay when there is snow on the ground.  In 2013, we built a hydroponics fodder feeder, a system that grows grass without dirt in a temperature controlled environment.  We use this grass to supplement the momma cows as well.  For our finished calves we process and monitor their weight.  Our goal is 3 lbs gained per day.  With the minimum of 1.7 lbs gained per day during the finishing process.  Some of our cattle, have gained 5 lbs per day during the last two months.  In 2014, our first calves were made available to the public.

With all of this being said it is our goal to raise healthy cattle on healthy pastures that insure healthy and clean meat for your families plate.  We don't feed or supplement at any time with grain and we don't use antibiotics, hormones, pesticides nor herbicides.  We truly believe that our meat is BEYOND organic!

Spicy Wild Pastured Pork BBQ Ribs

2 full racks of wild boar ribs 2 1/2 to 3 1/2 lbs

Dry Rub (or your favorite rib rub)

  • 1/2 cup brown sugar
  • 1 table spoon garlic salt
  • 1 tablespoon garlic powder
  • 1 teaspoon red pepper
  • 1 teaspoon black pepper
  • 1 tablespoon crushed rosemary
  • ½ teaspoon red pepper flakes (or dried ground jalapeños) 
  • ¼ teaspoon cayenne pepper
  • To make the dry rub, thoroughly mix the brown sugar, garlic salt, garlic powder, ground red pepper, rosemary, black pepper, red pepper flakes, and cayenne pepper in a small bowl.

BBQ Sauce (your favorite) 2 cups

3 to 4 heaping tablespoons "Don't Be Jelly" Strawberry Habenero jelly (or 1 to 2 tablespoons Sambal Oelek chili paste)

 

Directions:

Preheat oven to 225°

Place the wild boar ribs on a cutting board and remove the thin membrane that lies on the bone side of the ribs. 

Lay out three sheets of tin foil and place a rack on top.

Rinse the meat and then massage each side with light or heavy coating of dry rub (depending on your taste). 

Cover the ribs with three more layers of tin foil, and fold the edges to make a tight seal.

Place tin foil-wrapped ribs (fat side up) in the oven to bake for 3 hours.

Important: Cook until the meat pulls back from the end of the bone about 1/4 of an inch, remove from oven and let rest in foil for 20 minutes.  

Remove the rib racks from the tin foil and slice them between each bone to make individual servings.

Place the individual ribs on a tin foil-lined baking pan and douse the ribs with a generous layer of the barbecue sauce and jelly (or chili paste).

Turn the oven to broil and place the ribs back in the oven on the highest rack for approximately 5 to 7 minutes, or until barbecue sauce begins to caramelize and burn.  Watch carefully, they can burn fast!

Enjoy!

 

Variations:

For the grill:

A grill works equally well for this method. Simply heat the grill to 225 degrees, place the tin-foil-wrapped-ribs right on the grill, and close the lid for about 1 1/2 hours. Then, instead of broiling the ribs, place them directly on the grill after you paint with BBQ mixture to caramelize the sauce.

For the smoker:

Cover the ribs with rub as directed, place fat side up (without foil) directly in the smoker at 190 degrees for about 4 to 5 hours or until the meat has pulled back 1/4 inch from the end of the bone.  Then wrap tightly in foil, place in a microwave or cooler with a towel covering the ribs for 20 minutes. Let them rest.  Open the top of the foil, paint with bbq mixture, place in broiling pan, broil in the oven until sauce is caramelized. Remove and cut apart. 

Marinated Top Round Steak

1 lb Polyface top round steak
1 lemon-juiced
2-3 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
3 sprigs fresh rosemary-stems removed
2 cloves garlic-smashed
Ground pepper to taste
Salt to taste

In a small bowl, whisk together the lemon juice, olive oil, soy sauce, Worcestershire sauce, rosemary, garlic and pepper. Place the top round steak in a large Ziploc bag and pour the marinade over the steak. Seal the bag and place in the refrigerator for 24 hours (can be marinated for less time if need be).

Take the steak out of the refrigerator half an hour before cooking to take the chill off. Preheat a grill or skillet to medium high. Shake any excess marinade off the steak and sprinkle salt on one side. Place the steak on the grill or skillet salt side down and lightly salt the other side of the steak. Cook for 5-8 minutes (depending on how well done you like it). Flip the steak and cook for an additional 5-8 minutes. Remove steak from the grill or skillet and let rest for 10 minutes. Thinly slice steak on an angle and serve.

*PolyFace Farm recipe

Beef Stroganoff

Number of Servings - 6-8

2 lbs Beef Tips

3 T. Butter

1/2 lb mushrooms

1 medium onion, chopped

1/2 clove garlic

1 c. sour cream

1 c. consomme

Salt and Pepper

Preheat skillet to 350 F. Melt butter in skillet; add onion and sauté until clear. Add beef, turning to brown on all sides.  Push to one side of skillet and sauté sliced mushrooms.  Season with salt, petter and garlic.  combine with beef; add cream, consommé, and simmer about 5 minutes and serve.