Posts Tagged ‘nc angus cattle’

Cattle Complex

Tuesday, March 2nd, 2010

Fund buying and midday wholesale beef price strength lifted CME live cattle. Cattle contracts began the session on relatively solid footing after buying from Monday’s futures advances carried over into Tuesday.

Bullish traders also priced in what that think will be no worse than $90- per-hundredweight cash-cattle prices, based on profitable beef packer margins and Tuesday’s wholesale beef buying interest rush.

Cash-basis cattle bid from packers cropped up at $89 to $90 per hundredweight versus $93 to $94 offers from cattle sellers. Fed cattle last week sold for $91 to mostly $92.

Futures made a bullish statement after spot-April overshot the 10-day moving average resistance target with the help of spreading into the contract out of deferred months. Actively-traded June surpassed recent highs on the way to a nine-month top.

April and June also touched off buy orders what were waiting above the market.

Far cattle months finished positively on spreading into December out of October. Plus, the weak dollar underpinned distant cattle contracts because of the implication for improved beef exports ahead.

April live cattle closed up 105 points, or 1.1%, at 92.77 cents. June ended up 65 points, or 0.7%, at 91.25 cents.

Feeder cattle finished higher on live cattle’s upturn and more buying after futures’ steep run up Monday.

Steady-to-stronger cash feeder cattle prices, and spreaders who bought May and sold March, contributed for market advances that launched all months except March to new contract highs.

Source: www.cattlenetwork.com

www.PerryFarmsGrassFedBeef.com

Fences

Monday, February 22nd, 2010
Perry Farms Fences

Perry Farms Fences

Fences are constructed to confine or restrict. Confinement is good for animals that need protection from the environment or predators. Restriction can provide safety from dangerous entities or habitats that may lead to injury.

I construct physical fences on Perry Farms to provide safety for our livestock. These fences act as barriers or safe-havens from poisonous plants or hazardous highways close to our farm. All of our physical fences have a purpose, just like all faculties on our farm.

Some fences are not visible with the human eye, these fences are not physical, and they are not constructed of wooden posts, barbed wire, and staples. I am referring to the fences we (humans) build that restrict our movement or ability to grow. Mental barriers can become more confining that any amount of steel or wood ever erected. Barriers can limit us from expanding our horizons, enhancing our education or growing to reach full potential.

We always remind ourselves and our children that the only fences on Perry Farms are the physical ones, there are no limitations to potential. Children need positive reinforcement from adults. This guidance and security enables them to grow without restrictions, devise new and better ways to overcome failures and become successful.

In a world full of negatives or fences, it’s critical that Perry Farms exude a positive outlook for our children,while providing a good education with unlimited opportunities to grow and learn.

Perry Farms has fences, but only physical ones; our potential is unrestricted, our prosperity is imminent.

Jeff Davies

www.PerryFarmsGrassFedBeef.com

Marinated Braised Roast Beef

Monday, February 15th, 2010
Braised Roast Beef

Braised Roast Beef

Today’s dinner inspiration comes from, well, the fact that rump roast is on sale. I decided to treat it with a little more respect than just tossing it into a scorching pot for my regular pot roast or with the suffocating sprinkling of seasoning before shoving the poor thing in the oven. It look so impressive, almost brazen laying out there shamelessly on the counter, so I decided to dignify it by getting it good and well intoxicated before sending it to it’s peril. Here’s how I did it. Enjoy!

Ingredients

2 cups dry red wine

3 carrots -chopped

1 medium onion -chopped

1 stalk celery -chopped

2 bay leaves

1 sprig rosemary or 1 teaspoon dried

2 whole cloves

1 -3 to 4 pound bottom round or rump roast of beef

2 tablespoons olive oil

1 cup beef broth

3 tablespoons tomato paste

1 teaspoon salt

1 -8 oz fresh button mushrooms

Make the marinate combining the first 7 ingredients and pouring over the beef. Refrigerate overnight or at least 3 hours turning every so often.

Remove the beef from the marinade and pat dry with paper towels. Reserve the marinade.

In a Dutch oven or casserole, heat the olive oil. Add the beef and brown on all sides. Pour the marinade into the pot with the beef. Add the beef broth and cover. Simmer on low for 2 to 3 hours adding more water or stock if necessary. Stir in the tomato paste and season with salt. Add the mushrooms, sliced if desired, and simmer uncovered an additional 30 minutes.

To serve, slice the beef into thin slices and plate with the mushrooms. Serve with the sauce and your favorite side dish.

Source: www.dricksramblingcafe.blogspot.com/

www.PerryFarmsGrassFedBeef.com