in the same calf crop must be sired by registered Red Angus bulls averaging in the top 50 percent of the breed for the HerdBuilder index (HB) or registered Santa Gertrudis bulls averaging in the top 50 percent of the SGBI Balanced Index. ЇЇ Breed percentages on qualified cattle will range from 25 to 75 percent Red Angus and 25 to 75 percent Santa Gertrudis, with a small allowance for other breeds. Most qualified cattle will be red. However, color is not an exclusionary requirement. Groups of cattle do not need to be fully redhided to qualify. ЇЇ Dams of qualifiable calves must contain at least 50 percent of the reciprocal breed, meaning 50 percent or more Santa Gertrudis when the calves are sired by Red Angus sires, or 50 percent or more Red Angus when calves are sired by Santa Gertrudis bulls. To verify dam-side genetics, qualifiable herds will sign a verification form stating that at least 50 percent of the genetic makeup of the dams of calves to be qualified is from the reciprocal breed. ЇЇ The tag used for this program will be a unique, American Red-labeled tag issued by the Red Angus Association of America. Tagging options include dangle tags or EID/panel tag combination-nested sets. Calves must be tagged on the ranch of origin. Enrollments in the program will began in February 2020. The program requires a yearly $50 enrollment fee to offset the cost of program management and a $1.25 fee for each tag. Producers with questions about the program should contact Chessie Mitchell, RAAA tag program coordinator, at chessie@ redangus.org or visit www.americanred. org. More information about American Red will be released in the coming months.
securely and marinate in the refrigerator for 30 minutes to 2 hours. Remove steak from bag; discard marinade. Slice steak into strips, approximately 4 inches wide. Remove the stem and seeds from the peppers, keeping pepper whole. Stuff peppers with cheese. Wrap the steak around each pepper and secure with two toothpicks. Continue this process until all peppers are wrapped. Place poppers on grill over medium, ash-covered coals; grill uncovered 6 to 8 minutes (over medium heat on preheated gas grill, covered 10 to 12 minutes) or until internal temperature reaches 160°F and cheese is melted. Serve with barbecue sauce.
Sirloin Wrapped Jalapeño Poppers Recipe courtesy of: Chef Tiffany Collins Blackmon, www.tiffanycblackmon.com
8 Ingredients Makes 8 Servings 20 Minutes
Ingredients 1 package beef Top Sirloin steaks (Milanesa), thinly sliced to 1/8 – 1/4-inch ½ cup Italian dressing Nutrition information per serving: 239.1 Calories; ¼ cup fresh lime juice 123.43 Calories from fat; 13.7 g Total Fat (6.6 g Saturated Fat; 0 g Trans Fat; 1.3 g Polyunsaturated 1 Tbsp. honey Fat; 1.9 g Monounsaturated Fat;) 69.4 mg Cholesterol; 1 ½ tsp. ground cumin 334.8 mg Sodium; 4.5 g Total Carbohydrate; 0.5 g 8 jalapeño peppers Dietary Fiber; 22.8 g Protein; 1.2 mg Iron; 263.1 mg Potassium; 6.8 mg Niacin; 0.4 mg Vitamin B6; 0.9 8 oz. smoked Gouda, shredded mcg Vitamin B12; 3.1 mg Zinc; 19.6 mcg Selenium; Barbecue sauce (optional) Preparation Combine Italian dressing, lime juice, honey, and cumin in a food-safe plastic bag; add steak, turning steak to coat. Close bag
64.71 mg Choline. This recipe is an excellent source of Protein, Vitamin B6, Vitamin B12, Zinc, Selenium, and a good source of Choline.
Williams BEST PRICING GUARANTEED
▫
williamswindmill @live.com
Windmill • • • • • • • • • • • • • •
▫
Exit 156 • Frontage Rd., Lemitar, NM
575/835-1630
Aermotor Windmills & Parts Sun Pump & Grundfos Solar Pumps Photovoltaic Panels and Trackers Webtrol Pumps & Water Systems Water Tanks & Septic Systems Complete Line of Plumbing Supplies Fencing Supplies 12VDC Stock Tank Bubbler De-Icers Structural Pipe & Steel Poly, PVC & Galvanized Pipe Welding Supplies and Gas Portable Corral Panels & Gates Stock Tank Floats & Valves NRCS NSF Approved Poly Storage Tanks • Rubber Tire Troughs
MARCH 2020
53
