We’re starting off this month’s Women in Ag feature with Robin Lufkin, a rancher from Leadore, Idaho. She is currently the Chair of the Idaho CattleWomen Council, having served in such capacity since 2013. Robin and her husband Carl (who currently serves as the President of the Idaho Cattle Association), have 3 kids and 4 grandsons.

How are you involved in agriculture today? For the past 16 years, my husband has managed a registered/commercial ranch; however, we just moved to our own ranch where we’ll be running a registered herd and having spring bull sales. The new ranch has kept us busy this year, as we’ve been building new corrals, fixing fence, and getting a calving shed built.

How has your life been shaped by agriculture? I would say that my life has been more than shaped by agriculture—it’s the way many generations of my family, and my husband’s family, have made a living. We’ve been in the cow business for 36 years, and now our kids are too! It seems like every day revolves around what needs done with either crops or animals.

Who inspires you or serves as a mentor? My mom—who’s almost 80 years old—but looks closer to 60! She has cooked lunch every day, her entire married life, for whomever works on the ranch. She doesn’t expect a lot of fuss over doing it, but she knows it’s a big thing for everyone who eats at her table. I think her cooking meals has also helped all of our family members get along better, because they have a time and a place to discuss what needs done on a daily basis. I really admire her fortitude.

Photo Credit: Kathy Gines Hunt

How do you provide encouragement to others? I ranch with family and sometimes I think people just want to be heard, appreciated and included. By lending an ear, or an encouraging word, I think people can easily work out a lot of their own frustrations.

If given the chance, what message about agriculture or the beef industry would you share with a large group of people? That we are good people, trying to provide a great product, that is beneficial for everyone.

What are you most thankful for? That I really do have the opportunity to live a simple, wonderful life. I don’t always take the opportunity to do so, but I can make my life pretty simple and enjoyable if I choose. We live in a beautiful place, do what we love, go to bed tired, eat great food, have darling grandkids and have raised really nice kids. Some people never have it so good!

What is your favorite meal to cook yourself or for others? Probably meatballs and au gratin potatoes. That’s what I get the most compliments on, but I’m a baker at heart. I love to make anything with dough!

What is your favorite childhood memory? Just simple things like riding on the motorcycle with my dad to change water in the evenings, or him singing us silly songs. We were very poor, so we didn’t take big vacations or spend a lot of money. Our fun came from everyday things, eating together, talking at the supper table, helping hay, or moving cows.

Photo Credit: Joyce Caywood Photography

What are your guilty pleasures in life? A new purse, a new cookbook, and a little bit of time to myself occasionally.

What are some of your favorite pastimes and/or hobbies? I love to read and knit.

With the season of Thanksgiving approaching quickly, the Idaho CattleWomen are taking this opportunity to show our appreciation to our fellow women in the beef industry.

Come put a face and name to Idaho agriculture! Stay tuned for our 30-day Idaho Women in Ag Blog Series. Every day in November, we’ll feature a different women every day.

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Grilled Tri-Tip, right off the barbeque! Seasoned with a dry rub of kosher salt, fresh ground pepper, dried chipotle, cumin, garlic powder and onion powder. An easy and economical cut of beef!

Can you believe Memorial Day weekend came that fast? It doesn’t seem like we can be that far through the month of May, let alone 2015, but here we are! It probably doesn’t come as much surprise that Memorial Day kicked off the summer grilling season. I just love the thought of burgers and steaks flying off backyard grills all across America. But something I don’t love is the fact that a lot of people forgo grilling because they feel intimidated when buying beef. I completely understand that feeling, because even as a beef producer, I’ve been there. But, let me be the first to tell you, anyone can learn more about how to buy beef.

The town closest to where we live is lucky enough to have two of the best locally-owned grocery stores—and when it comes to meat, there’s no one I trust more than our hometown butchers. Last week I sat down with meat cutter/grocery store owner, Brock Lenz, and asked him to give his insight on all things buying beef. Here’s what he had to say:

If you’re planning on buying a steak, the first thing to do is pick out the cut you want. Muscles that don’t get used by the animal make the best steaks. Those include your Tenderloin, T-Bone, Ribeye, and New York steaks—to name a few. Any muscles that the animal uses to move, (known as motor muscles), are going to be your tougher cuts. However, there are a lot of delicious cuts hidden within those motor muscles, such as the Flat Iron, that are just as good as those that come from the top and back of the animal.

This print from Chasing Delicious is one of my absolute favorites! If I had enough room, I’d love to have one hanging in my kitchen! -Jessie

Once you’ve decided on a cut, the next thing to look for is what’s called “marbling.” Marbling refers to the white flecks of fat that is found inside a cut of red meat. The more marbling a cut has, the more flavor it’ll have and the more tender it’ll be.

A lot of people think that a steak has to be expensive to be good. You can’t really go wrong with cuts like the tenderloin, ribeye, etc., which tend to be higher priced; however, there are many other cuts that provide a great eating experience. And they are more economical. When it comes to value, I think Sirloin is your best bet. A Top Sirloin or the Sirloin Tip steak are middle of the road cuts when it comes to price, and the taste is hard to beat. (Note: Even though both cuts have sirloin in the name, they are different. Check out top sirloin vs. sirloin tip to get more info on how to prepare each.)

In my opinion, one of the most versatile cuts is the Tri-Tip. It’s great for grilling and can be used for groups, big and small. It can be tricky to cut if you’ve never done it before, but that shouldn’t keep you from putting one on the grill. Idaho ranchers work hard every day to produce beef that provides a consistent, tender and high-quality eating experience every time!

I love all the selections at my hometown grocery store. A great resource when buying beef is the butcher behind the meat counter.

The worst mistake you can make with beef is overcooking it. Beef can be consumed at a lower internal temperature (145 degrees) than any other animal protein. And keep in mind that your steaks will continue to cook internally for up to ½ hour after they’re taken off the grill (when resting), so don’t cook them until they’re crisp; otherwise you’ll be losing a lot of taste.

Many thanks to Brock for all his tips on how to buy beef!

The Idaho Cattlewomen hope you have lots of beef on your barbeque this summer. Feel free to ask questions in the comments section if you want to know about buying or cooking beef. We are happy to answer!

~ Jessie

Every ranch has “projects.” Some are high priority, like fixing the fence where the heifers got out last night. Some are medium priority and seasonal, like fixing all the broken boards in the feedlot before the next feeding season. Some are low priority, like fixing the gate to the stack yard. These low priority projects can become permanently established as “when we get time.” They become annoyances that we live with understanding “it’s been like that since I was a kid.”

The gate to the stack yard was a very heavy, 16 foot metal gate with a wooden panel stretched to the fence line tie. They configured this entrance because of the double wagons of small bales they brought into the yard to be hand stacked. The gate had to be angled so the wagons didn’t take out the fence every time they pulled into the yard. However, there hasn’t been a small bale hand-stacked here in 30 years! The stack yard gate became just another winter aggravation to complain about.

The stories this panel could tell!

Last fall, my husband and the crew were working on their project list and the stack yard gate made it to the top of the list. I was so excited, I headed to the stack yard with my camera to document the historic ranch event.

Every day this winter, I’ve opened this smooth-swinging, nicely fitting, attractive stack yard gate and thought of this year’s “Ranch Project!”

~ Julie

It’s been a while since I’ve had the chance to sit down and write about all the happenings on the Rafter T. This is by far our busiest time of year, so my free time has been very limited. Since I’ve failed to keep up on my writing, let’s play catch up!

Sale Day- A couple weeks into February, we sold our calves; a process that happens through a local sale yard. For those of you who have been to an estate sale, or watch Storage Wars, it’s pretty much the same concept. People (cattle buyers) show up, and bid on the cattle they’re interested in purchasing. Some are buying for themselves, while others are buying for “orders.” Those orders usually come from bigger feeders, such as JBS, Simplot, etc. If quite a few buyers show up and the market is hot, you’re golden. However, if only a couple buyers are bidding, it doesn’t matter what the market is doing—they’ll only bid against one another for so long. I won’t lie, it’s a bit defeating to know that your annual pay day depends on someone else; but that’s just part of the cattle business.

Girl Scouts-The week after we sold our calves, a Girl Scout troop from Glenns Ferry came to the ranch for an afternoon tour. They got a chance to see a few newborn calves, feed some soon-to-be mamas, and grain our horses. Those girls had more fun doing chores than I could ever dream of having! I love getting a chance to talk to people about where their food comes from, especially the younger generation. At the end of their adventure they received a fun coloring book and brochure, courtesy of the Idaho Beef Council.

Bottle Calves-The Chinese might consider this to be the Year of the Ram, but around here it’s been the year of the bottle calf. In total I’ve had six little bundles of joy, but am currently down to four. Hallelujah! While we don’t name every cow and calf we own, bottle calves always end up with a moniker of their own. Currently, we have Nola Dakota, Jumbo, Marvin and Peanut. While it’s a bit of a pain to feed them three times a day, their personalities make up for the inconvenience.

Branding-Awwww, branding. The true definition of “March Madness.” We usually have four groups to brand—two groups at home that typically occur around the 15^th, and two out on the desert that happen at the end of the month. The last two take a lot of planning since they happen quite a few miles from home. One pickup is dedicated to packing all of the necessary branding supplies: propane, firewood, branding irons, vaccines, ear tags, etc., and another is dedicated specifically for bringing the food. When it’s all said and done, branding is a pretty big ordeal. Thankfully, we’re blessed with some pretty handy friends and neighbors who are always willing to lend a helping hand.

Turn Out-Our cows go back onto our public lands allotments April 1, which is why it’s imperative that all of our branding and sorting takes place before then. This year was an exciting year for Justin and me, as we turned out our own set of cattle. Personally this is my favorite part of the work season, since it represents the end of one chapter and the beginning of another.

Irrigation-Usually the first 10 days of April are pretty relaxing around here; all the cows are out and our irrigation water isn’t in the canal yet. We very rarely take time for vacations, but when we do, this is when we go. I honestly look forward to April 1-10 like a kid looks forward to the last day of school. Until now. This winter/spring season has been extremely dry, so the irrigation company chose to let the water in a few days early. While I’m happy to see things start to green up, I’m still a bit bent out of shape about my “down time” being almost nonexistent. For the next six months you’ll find me shoveling mud and dodging snakes in the pasture! Until next time!

J.

Jessie has returned to her roots on her family’s commercial cattle ranch in southern Idaho after college and working on behalf of the state’s cattle producers. She’s passionate about agriculture and the western way of life. When she isn’t doing ranch work or writing, Jessie enjoys baking, golfing and drinking coffee. As a newlywed, she’s also turning a little cabin on the ranch into a home.