As one of 52,000 cattle producers in western Canada, Erik Butters is part of the foundation beneath the beef industry pyramid.
And from the pinnacle of his ranch in the Alberta foothills, Butters gazes at a changing world that is far different from when his father started ranching near Cochrane in 1937.
It is a world where the profit margins are thinner, environmental pressures lurk and the changing economy makes him wonder what the future holds for people on the land.
The family owned operation raises 200 mostly Red Angus based cows and it is one of the last commercial working ranches in the region. Land is priced above its agricultural value and it is selling to hobby ranchers with well-paying jobs in Calgary who run smaller herds. But there will always be beef producers.
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“People like to raise cattle and I suspect in Alberta we are going to raise cattle for a long time to come,” Butters said.
It is possible to make a living raising cows but it has required flexibility in Butters’ business decisions.
“I think those of us between 50 cows and 350 cows are kind of endangered. Fifty and less are lifestyle cows and 350 and up provide economies of scale.”
Butters worries about Canada’s ability to compete with the United States and other beef producing nations. Veterinary drug approval takes years longer, packing plants have higher costs and there is a tighter regulatory system here.
“We can’t eat those costs all the time and stay in business,” he said.
Other cattle industry changes have saved him money and time.
He does not cultivate the land and does not attempt to put up all his own feed like his father did, because of the high cost of machinery, fuel and labour.
“The number of cows that he could run was determined by the amount of feed he could put up,” said Butters. “Now, I pick up the phone and the semi drives into the yard with round bales on it.”
In a normal year, cows can graze until January on hillsides of native grasses. His cows can get through the winter on about one tonne of supplemental feed.
Butters also markets differently. His father ran steers on grass until they were two and a half years old. Now he sends most of his calves to a local feedlot in the fall.
The cost of grain may provoke another change.
“Maybe they’ll have to eat hay and grass until they are 900 pounds and eat a lot less barley.”
Caring for the land is another preoccupation. Butters has completed an environmental farm plan and has developed a greater awareness of conservation. He has taken steps to clean up creek banks, restore trees and maintain the native grasslands.
The changes have not all been bad and he is satisfied with life.
“Right now things are tough, with cull cows cheap and calves going down every day because of the rocketing of grain prices,” he said.
“It could be very challenging, but on the other hand we have had a good life here. I live in a comfortable home, I drive a reliable car and I could afford to put my kids though school. What else do you need?”
Roast Beef
PRIME RIB ROAST
1 ONION, SLICED
BLACK PEPPER
ONION POWDER
garlic POWDER
WORCESTERSHIRE SAUCE
Place roast fat side up in a roasting pan. Add enough water to cover bottom of roaster. Add a few dashes of Worcestershire sauce. Sprinkle with onions and spices. Bake at 325 F using 20 minutes per pound as a guide.
Spicy moroccan ground beef stir fry
Spices you probably already have in your cupboard turn ground beef into an interesting supper dish with exotic North African flavours.
Spoon the Moroccan ground beef over hot couscous or rice to serve.
1 lb (500 g) extra lean or lean ground beef
1 onion, chopped
2 carrots, cut into matchstick pieces
1/2 sweet red pepper, cut into
matchstick pieces
2 cloves garlic, minced
1 tbsp (15 mL) paprika
1 tsp (5 mL) each, ground ginger, cumin and cinnamon
1/4 tsp (1 mL) each, salt, pepper and hot chili pepper flakes
1 can (28 oz/796 mL) diced tomatoes
3/4 cup (175 mL) sliced green olives
Toasted pine nuts and chopped fresh coriander
Cook ground beef, onion, carrots and sweet pepper in large skillet over medium-high heat, breaking beef into small chunks with back of spoon, for eight to 10 minutes or until beef is completely cooked and vegetables are tender-crisp.
Stir in garlic and seasonings; cook, stirring, for one minute. Stir in tomatoes; bring to boil. Reduce heat to low; simmer, covered, for five to 10 minutes or until vegetables are tender. Stir in olives; heat through. Season with more salt and pepper if desired.
Garnish with pine nuts and coriander to serve. Makes 4 to 6 servings.
Source: www.beefinfo.org.
Roast beef cooking tips
Use a shallow pan, large enough to allow heat to circulate around the roast. Don’t cover, as you want the meat to roast, not stew. Improve heat circulation by setting your roast on a rack or on a bed of cut vegetables – carrots, onions and celery.
* Cook, uncovered, in 325 F (160 C) oven to desired doneness. Roasting times are based on minimum roast weights of four lb. (two kg). Sometimes a roast that appears defrosted may still have a frozen core. Test by inserting a small skewer into the roast and if the centre is still solid, add extra time.
* Remove the roast from the oven when the temperature is 5 F (3 C) below the desired final internal temperature. The internal temperature will rise during the standing period.
* Carve using a sharp knife and a gentle sawing action across the grain. Unless you want to serve bone-on thick slabs, remove the ribs first, then cut slices parallel to the twine.
Source: www.beefinfo.org.
