Pasture to Plate

Gilman Family Shares Their Passion for Beef

By Ann Thelen | Photos by Joseph L. Murphy

Good food brings people together. There’s nothing quite like having great conversations over a delicious meal. In the summer – when the days are long, and the sun and stars are bright – grilling is synonymous with warm weather. It creates a smoky richness in the air that is an All- American aromatherapy.

There’s an unfettered joy that comes with tasting that first juicy burger of the season or hearing the searing and sizzling of flames transforming a well-marbled ribeye steak into a mouthwatering delicacy. Beef is often on the list of go-to-favorites for grilling, and it’s likely an Iowa farmer had a hand in bringing the high-quality meat from a pasture to your plate.

For the Gilman family, who are cattle farmers in Adair County, their passion is for bringing good food (specifically beef) to consumers. They’re doing so in a remarkable way that blends several science facets – animal science, food science and nutrition science – with consumer education and appreciation.

Cary and Rochelle Gilman feel fortunate to have raised their kids, Ethan and Leah, on the farm. “Having our kids involved in caring for the livestock has been one of the best teachers for life lessons they can have – responsibility, hard work, patience and perseverance,” Rochelle says. “We’re grateful they continue to be involved with the farm.”

MEET THE FAMILY

The Gilmans are carrying on the tradition of raising cattle on land their ancestors began farming nearly 150 years ago, which is a definition of sustainability in itself. The father and son duo of Cary and Ethan are the fourth and fifth generations to farm the land, which is south of Stuart. Most of the cattle they raise are purebred Shorthorn cattle, which were introduced to the farm in the 1940s by Cary’s dad, Carl Gilman.

Cary and Ethan share the duties of the crop operation, which includes corn, soybeans and hay. Ethan — with the help of each family member — handles much of the daily cattle care, including nutrition and breeding decisions.

The farming roles don’t stop there, and it’s where the farm-to-consumer connection is strengthened.

Rochelle, Kathleen (Ethan’s wife) and Leah have full-time careers off the farm but still play vital roles in the farming operation.

Pictured from left, Leah, Rochelle and Kathleen Gilman.

LEAH GILMAN

Graduated from Iowa State University (ISU) in December with a master’s degree in Food Science & Technology. She works as an assistant scientist at ISU where she specializes in the sensory evaluation of food products and ingredients.

ROCHELLE GILMAN

Was raised on a farm in Hardin County and graduated from ISU. She is a Registered Dietitian and serves as the Director of Nutrition & Health for the Iowa Beef Industry Council. She provides education and new beef nutrition research to health care professionals and consumers.

KATHLEEN GILMAN

Grew up on a ranch in western Nebraska and graduated from California Polytechnic State University with a bachelor’s degree in animal science with a concentration in beef production. After graduation, she worked for the American Shorthorn Association, where she met Ethan. She now works at automed in Huxley, a company providing cutting-edge hardware and software for livestock care.

Rochelle and Kathleen help out with chores.

Rochelle, Kathleen and Leah share about the family's farming operation, what makes beef part of a healthy diet, and tips for selecting and cooking the perfect cut.

Q: HOW DO YOU BLEND YOUR AG BACKGROUND WITH YOUR PROFESSION?

Leah: Consumer education is my passion. I was fortunate to grow up with a livestock producer for a dad and a dietitian for a mom. That truly is a pasture-to-plate connection. I love helping consumers understand what we do as farmers and why we do it. On the flip side, I appreciate being able to share consumers’ concerns with producers like my family. Bridging the gap between the two is essential today.

Many people may not realize that farmers are scientists. My dad, brother and fiancé all have animal science degrees. They are constantly reading, researching and asking questions to learn new things. I want consumers to know that perspective. We have a lot in common — farmers are consumers, too.

Q: HOW ARE THE CATTLE CARED FOR ON YOUR FARM?

Rochelle: Our most important job is taking care of the herd. We take pride in producing a high quality, wholesome and nutritious product. Cattle are checked daily for health and comfort and even more frequently, if needed, due to weather conditions or age. In the winter, we use corn stalks and straw for bedding to keep them warm and dry. Last winter, Cary and Ethan would often spend entire days making sure the cattle were on dry bedding and well fed. Mother Nature can be fierce, but we do as much as possible to prepare and be proactive so that our cattle stay healthy and protected.

Every day, the cattle are given clean water and feed. We use a computer program to track and monitor feed rations so they receive all their nutritional needs, which can vary based on age, gestation, lactation, weather and other factors.

Kathleen: We work closely with the Stuart-Anita Veterinary Clinics for animal health needs. We rely heavily on ultrasound to know when calving will begin. That’s a key element of being prepared so that we know how many heifers and cows will be in the barn at any given time during the winter and spring calving season. When we’re not in the barns with the cattle, cameras in every barn allow us to monitor activities 24/7 via our cell phones and iPads.

Rochelle: We are Beef Quality Assurance (BQA) certified, which is a nationally coordinated, state implemented program to assist cattle operations in operating at the highest standards. It gives consumers trust and confidence in the beef they are purchasing and serving to their families.

Rochelle Gilman (right) and Kathleen Gilman take care of chores on their farm in Adair County.

Q: DESCRIBE DIFFERENT CUTS OF BEEF, AND WHICH ARE YOUR FAVORITE?

All: A ribeye steak cooked on the grill is hard to beat! When selecting a ribeye at the store, look for marbling – the white flecks of fat within the muscle cut. The more marbling, the juicier and more flavorful the steak will be. Shorthorn cattle are known for their wonderful marbling.

Leah: I also love a flank or strip steak because of its versatility.

Kathleen: In the winter, it’s hard to beat a beef roast. In the summer, we love to grill kabobs.

Rochelle: My recent favorite is a flat-iron steak, which is the second most tender cut of beef behind the tenderloin.

Q: WHAT’S THE MAGIC FOR COOKING TENDER BEEF?

All: First, buy a high-quality cut of beef. Next, know the best way to cook the type of cut you have selected. A good resource is the “Beef. It’s What’s for Dinner” website (www.beefitswhatsfordinner.com) under the “Cuts” tab.

There are two types of marinades – one will tenderize the meat and the other is primarily for flavor – so use the type best suited for your beef cut.

Use a meat thermometer. For steak, remove from the heat source 5 to 10 degrees F before it reaches the desired doneness. Let it rest for 3-5 minutes to help the meat reabsorb the flavorful juices. Once cooked, cut against the grain for a more tender eating experience.

NUTRITIONAL BENEFITS OF BEEF

Beef is part of a satisfying heart-healthy lifestyle, and evidence shows lean beef in a heart-healthy diet can help support heart health. One 3-ounce serving of beef offers 25 grams of protein – about half the recommended total daily value – and 10 essential nutrients, including zinc, iron and B vitamins, which fuel a healthy lifestyle and help families thrive.

• Protein can help you stay full and satisfied longer, helping to maintain a healthy body weight.

• Animal proteins such as lean beef are complete, high-quality proteins that contain all the essential amino acids your body needs. Protein kick-starts muscle building in your body.

• You would have to eat 6.5 tablespoons of peanut butter (613 calories) to get the same amount of protein provided by one 3-ounce serving beef (173 calories).

MARINADE QUICK TIPS

Marinades are used to add flavor or tenderize.While the two different types of marinades maycontain similar ingredients, the key is the lengthof marinating time. To add flavor, marinating for15 minutes to 2 hours is adequate. To tenderizecuts, marinate for 6 to 24 hours.

• Always marinate in the refrigerator, never at room temperature.

• Allow ¼ to ½ cup of marinade for every pound of beef.

• Marinate in a food-safe plastic bag or in a non-reactive container, such as glass or plastic. Turn or stir the beef occasionally to allow even exposure to the marinade.

• Before cooking, remove beef from marinade and pat dry with a paper towel to promote even browning and prevent steaming.

• If a marinade is to be used for basting or as a sauce, reserve a portion of it before adding to the beef.

Source: Beef. It’s What’s for Dinner. and Iowa Beef Industry Council.

GREEK BEEF SALAD

SALAD

1 pound beef top sirloin or flank steak, cut ¾-inch thick

6 cups torn romaine lettuce

1 medium cucumber, thinly sliced

½ small red onion, cut into thin slices

2 tablespoons crumbled feta cheese

8 Greek or ripe olives (optional)

2 pita breads, toasted, cut into wedges

MARINADE

2/3 cup fresh lemon juice

2 teaspoons dried oregano

1/3 cup olive oil

½ teaspoon salt

½ teaspoon black pepper

Whisk marinade ingredients in small bowl. Place steak and half of marinade in foodsafe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or overnight, turning occasionally. Reserve remaining marinade.

Remove steak; discard marinade. To grill, place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, covered, 8 to 13 minutes) for medium rare (145 degrees F), turning occasionally. Do not overcook. Remove; let stand 10 minutes. Carve into thin slices.

Combine beef, lettuce, cucumber and onion in large bowl. Add reserved marinade; toss. Sprinkle with cheese and olives. Serve with pita wedges.

31g protein, 450 calories, 25g total fat, 5g saturated fat, 75mg cholesterol, 560mg sodium, 27g total carbohydrate, 2g fiber

Source: www.beefitswhatsfordinner.com

To view the full spread, view this magazine in your internet browser on your phone, tablet or desktop.