CALF_News_April_May_2021

44 CALF News • April | May 2021 • www.calfnews.net the warming potential of methane is properly accounted for, and current levels of carbon uptake are included in the greenhouse gas profile of beef systems, U.S. beef producers might already be approaching climate neutral production.” “Beef sustainability is a complex subject, but there is a lot to be excited about,” Sawyer added. “Production of beef is not degrading the planet, but rather improving the planet while feed- ing the world.” Closer to the “ranch” and next door west, Colorado Gov. Jared Polis has declared March 20 (the first day of spring) as MeatOut Day. From his “box of tricks” he is asking residents to forego meat for one day. According to his office, the proclamation was intended to educate consumers about the “benefits of a healthful, plant-based diet.” To the state’s 34,000 farmers and ranchers who contribute more than $47 billion annually to the state’s economy, it is noth- ing more than a slap in the face. Livestock account for $6 billion of these agricultural receipts. Compared to its tourism industry that grosses $24 billion annually, it would be unheard of to see a “No Tourism Day,” and may be more of a political ploy to appease the governors’ spouse, First Gentleman Marlon Reis, a vegan and animal rights activist. Applying the research and science by Professor Mitloehner, if Americans eliminated all animal protein from their diets, they would reduce U.S. greenhouse gas emissions by only 2.6 percent. Activists’ promotions, such as Meatless Mondays and MeatOut Day, would have little effect except to further the big lie about cows and climate change. Celebrating the first day of spring and toasting a statement from the National Cattlemen’s Beef Association (NCBA) that “Cattlemen and women are the original climate heroes, preserv- ing natural resources for generations, while producing safe, affordable and abundant protein for the world to enjoy,” I know there will be beef on my grill.  and Grits. Plum Creek Wagyu is headquartered in Seward, Neb., but some of their beef is raised in Hoxie ( www.plumcree- kwagyubeef.com ). This is much different than most Wagyu that you find on restaurant menus in that it is 100 percent pure- blood, while others serve a crossbred product. It is aged 10 to 14 days. As more and more of their customers try the Wagyu delicacy, it is becoming more popular on the menu. The Elephant’s top-selling lunch item is their signature hamburger with house-cut fries and at least some sort of fresh topping or pickled vegetable. Customers are constantly telling them it is the best around. Their dry-aged steaks sell out most weekends. Emily prepares them in a unique way – sous vide – and finishes them moderately over a wood fire so as not to dry them out. Other unique dishes include ahi tuna, scallops and Asian lo mein. EXCEPTIONAL BEEF Continued from page 43 BEYOND THE RANCH GATE Continued from page 40 Betty Jo Gigot bjgigot@calfnews.net In other news, we are pleased to announce an addition to the CALF News website, Calfnews.net . Well-known and respected market analysist Wes Ishmael will present his market report each Tuesday morning in a weekly podcast. Watch for announcements on our social media for the debut of CALF News Price Point, presented by Cattle Current’s Wes Ishmael. Welcome to our world, Wes. And CALF News veteran copy editor and writer Larisa Willrett will soon be sharing her humorous insights into life on their northern Illinois farming and cattle feeding operation in her CALF Tales podcast. I know we are all looking forward to Nashville in August. Can’t wait to see all of you there.  GYPSYWAGON Continued from page 5 Emily is surrounded by an amazing team with eight full- time kitchen staff members and part-time high school students and summer interns, adding up to a kitchen staff of 12 to 15. Growing up in northwest Kansas, you learn how to prepare beef, and when Emily went to culinary school, she was taught the fine techniques of how to prepare proteins and accentuate the flavor. Emily believes the best side dish to go with beef is some sort of starch, and it is essential to add a fresh vegetable or salad of some sort to break up the richness and fat. When serving their dry-aged steaks, Emily features a creamy Chan- tilly potato topped with shaved parmesan. Other options include white wine risotto, aged cheddar grits, house-cut fries and many other substitutes, always offering local if possible and the highest quality vegetables along with a French baguette and herbed butter. A good steak dinner should have a little bit of each element to help enhance the steak itself. I promise you The Elephant Bistro & Bar is truly northwest Kansas’ “Watering Hole,” drawing people from across the state to partake in Emily’s unique and out-of-the-ordinary res- taurant. I hope you find it and enjoy your next great steak or hamburger. 