Fueling the Farm

 Written By: Abbie Parizek; SLU Dietetic Intern

MEET THE FARMER AND HIS HERD  

This is Dan (my super cool Dad), a cattle farmer located in eastern Iowa, and I joined him for a day on the farm to learn all about what goes into fueling and caring for the herd. A vast majority of cow-calf operations are family owned and operated. In this operation, Dan and his father raise a breed of cows known as Angus. These cows are typically red or black and are raised to be harvested for meat. They yield especially tender and flavorful meat due to their natural fat marbling. While every farming operation is unique, here, cows are bred every year, raised until they are around 1200-1500 pounds, and then sold for harvest. “We work very closely with veterinarians to ensure the best possible treatment of animals,” explains Dan, “and we ensure proper withdrawal intervals are followed before an animal is sent for harvest.” There are over 100 cows on his farm and they live and graze over 80 acres of land. 

 

IT’S CALVING SEASON 

When March/April comes around that means it’s calving season, so lots of baby cows (calves) are being born this time of year! This requires around-the-clock check-ins in the early morning and late night hours to ensure the babies are born healthy and no problems occur during the birthing process. I followed alongside my dad as we checked on calves that were born anywhere from 1+ weeks ago to less than 24 hours ago. When a calf is born it’s important to make sure the mother is producing milk and that the calf can find and latch onto the mother. During the first few days after birth, the mother will produce colostrum, a milky fluid that is produced before true milk. Similar to humans, it contains biologically active elements that help boost the immune system and support the growth and development of the baby. Calves will also be orally administered something called an optimizer gel that contains live microorganisms and vitamins to prevent scours (diarrhea). And after all the calves' nutrition and gut health needs are taken care of, they will get an ear tag that matches their mother’s number to keep track of them. As you can see, this little guy’s mom is G3, so if he is ever lost we can help get him back to his mom! 

 

WHAT DO COWS EAT? 

Cows can be grass-fed, grain-fed, or a combination of the two. Grass-fed simply means that the cows are only fed grass. Grain-fed means that the cows are fed a majority of grain and may have access to grass as well. Cows that are grass-fed take long to finish (i.e. reach the weight to be harvested) while those that are grain-fed can be finished more quickly. There are small nutritional differences based on whether a cow is a grass or grain fed. Grass-fed are typically lower in fat and calories, and higher in Omega-3 while grain-fed are typically higher in fat and calories, and lower in Omega-3. Regardless, all beef is nutritious, and it all comes down to taste preference. Beef is high in protein, iron, zinc, and vitamin B12 (Owens, 2021). For more information on beef and its nutritional content please visit the USDA website or the University of Nebraska-Lincoln Institute of Agriculture and Natural Resources.  

 

In Dan’s operation, cows are fed grain and have access to freely graze on grass, salt, and minerals. Specifically, silage, corn stalks, and alfalfa are mixed to fuel his herd. Silage is made up of corn kernels and husks and has a 60-70% moisture content (Beckman & Schick, 2020). My Dad will chop 600 tons of silage each year which gives him around an 8-month supply. Corn stalk is then added as the dry matter, and when ingested allows cows to generate heat. Alfalfa is added last for its high protein content. After these ingredients are mixed they will be distributed into the feeding troughs for consumption. In addition, a sample of the feed will be sent to Midwest Laboratories where they will analyze its contents to provide information to the farmer about the nutrient content of their mixture. 

FARMERS NEED DIETITIANS TOO 

A sample of the silage-corn husk-alfalfa mixture will be sent to Midwest Laboratories where they will analyze its contents to provide information to the farmer about the nutrient content of their mixture. Just like with humans, cows have their own nutrient needs and they may need the help of a dietitian to make sure they are meeting their needs. For humans, dietitians will collect a 24-hour recall and analyze the macro and micronutrient distribution that the patient/client is consuming to make nutrition recommendations and ensure that the individual is meeting their energy needs. And it’s the same for cows! While you can’t ask a cow what they’ve eaten in the last 24 hours, you can control what they eat. A cattle nutritionist or dietitian will make sure cows are receiving proper nutrition by helping the farmers to balance the diets for the herd based on the forages the farm grows/provides. There are even supplements for cows if they need a little nutrient boost. The dietitian can also conduct their own version of a nutrition-focused physical exam by observing body language, habits, surroundings, and physical examination of the cow. How’s that for a nutrition assessment?   

 

THANK A FARMER 

“Cattlemen and women do their best to maintain healthy herds,” says Dan. I’ve grown up on the farm my whole life and I’ve seen the hard work and dedication my father and grandfather put into operating their farm. Farmers play a vital role in feeding and powering our nation. The next time you are in a store buying meat, fruits, vegetables, grains, etc., think of the farmers that worked to get that item on the shelf. And if you eat meat, go grab some beef, it’s what’s for dinner!  

 

Lemon Chicken with Sweet Potatoes and Avocado Goddess Sauce

 Written By: Cassidy Landry; SLU Dietetic Intern

This is one of my favorite recipes to make, Lemon Chicken with Sweet Potatoes and Avocado Goddess Sauce, an explosion of flavors and colors on one plate. Even better, you can make it on one sheet pan. Sheet Pan meals are a staple in my meal prepping because you can prepare double the items in half the time, saving you overall cooking time and more importantly less dishes to be cleaned. When I prep meals for the week as a busy graduate student, I do not want the same old meals repeatedly, adding a different flavored sauce or dressing can liven up a meal. This recipe provides ~40g of protein, the main source in this recipe is the chicken breast. If you would prefer another source of protein, beans, tofu, and turkey could all be good substitutes. The avocado green goddess sauce provides a bright green pop of color to this dish in addition to fresh herbs. Avocados are high in fat with 60% of this being monounsaturated fats, which research suggests helps to protect against heart disease and lower blood pressure. They are also an excellent source of potassium, folate, and fiber, all of which benefit the heart and cardiovascular system. Along with toppings, I love any type of dish that you can add a variety of additions to add color, texture, and flavor to meals. For this recipe, you can add fresh cucumber slices, in just a single cup of cucumber slices, and you will get 14% to 19% of the vitamin K you need for the day which plays a crucial role in blood clotting, bone metabolism and heart health. You get vitamin B, that is important for our metabolism, helps red blood cells form and maintain the CNS. Vitamin C, an antioxidant that promotes healthy teeth and gums. Along with minerals like copper, phosphorus, potassium, and magnesium, they help maintain bone health, heart health, muscle movement and immune system. I also like to add carrot ribbons or slices adding B vitamins and beta-carotene, that protects the body from damaging molecules “aka free radicals”. You can add pumpkin seeds to the top for a lot more than a crunch. They are sources of manganese and vitamin K, both of which are important in helping wounds heal. They also contain zinc, a mineral that helps the immune system fight bacteria and viruses.  

 

The recipe author Half Bake Harvest provides not only delicious recipes but inspires me in my creativity in the kitchen. She provides a wide assortment of meal ideas not only sheet pan or savory but also sweet snacks and desserts. Mixing up recipes and creating new flavor combinations in only half the magic to cooking. It is a way to express one’s creativity and so love to others, food brings people together in extraordinary ways. As someone who is not the best artist or drawer I can show my imaginative side with dishes, ever since I was old enough to sit in a chair I was helping in the kitchen. I urge anyone who is not confident in the kitchen to cook anyways, find recipes you like and experiment. Let yourselves be inventive, the more you cook and create the more confident you will become.