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< Back Beef Manicotti Ingredients 4 tsp olive oil 1 medium onion, coarsely chopped 1 lb(s) ground beef Salt and freshly ground black pepper 14 (8-oz pkg) manicotti 1 (15-oz) container whole milk ricotta 3 cups shredded mozzarella 1 cup grated Parmesan 2 Tbsp Italian parsley leaves, chopped 2 cloves garlic, minced 3 cups marinara sauce 2 Tbsp butter, cut into pieces Steps 1. Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Sauté until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool. 2. Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool. 3. Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture. 4. Preheat the oven to 350ºF. 5. Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheesemeat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over. 6. Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve. Previous Next

< Back Not Your Momma’s Meatloaf Ingredients: 1 cup crushed cheezits or bread crumbs 1 onion chopped 2 lbs lean hamburger 1/2 cup milk 1 tsp salt 1 tsp pepper 1 tbsp Worcestershire sauce 1 tbsp Dijon mustard 1 tbsp tomato paste 2 tsp minced garlic 1 tsp garlic powder SAUCE 1/2 cup ketchup 2 tbsp brown sugar 1 tbsp Worcestershire sauce Instructions: 1. Preheat oven to 400 degrees. Spray a large loaf pan with nonstick spray. 2. Place all of the meatloaf ingredients in a large bowl 3. Mix with spoons or hands until fully combined. 4. Shape into a loaf and place into a well-greased loaf pan 5. Combine the ingredients for the sauce in a small saucepan and bring to a boil and simmer for 2 to 3 minutes. 6. Pour the sauce over the meatloaf. 7. Place pan in the oven and bake for 45 minutes to 1 hour or until meatloaf reaches 160 degrees 8. Remove from the oven and let it rest a bit before slicing. Keys to Success • Don’t OVER work the meat. When mixing it together be gentle and only work it until it’s mixed together • This is a version of meatloaf you can totally mix and match your own flair!!! Add cheese or chopped up bacon!!! • Don’t OVER think it... Meatloaf is supposed to be simple! The Simplest recipes are the BEST!!! • Use your favorite LOCAL BBQ sauce instead of this sauce for an extra spin on it! • Leftover meatloaf is the BOMB!!! Let it cool and slice it into thick slices and fry them up quickly on the stove for fried meatloaf sandwiches!! Previous Next

< Back 2014-212 Validating the Stage of Maturity At Harvest for Oat and Barley for Swath Grazing Researcher: Bart Lardner Funded: $9,000 Project Description: Number of years: 3 The goal of this research was to undertake field-scale studies to evaluate the effects of delaying barley, oat and triticale maturity-at-harvest on digestible nutrient yield, forage utilization and subsequent animal performance over multiple years Results: Three 16 hectare fields were seeded to either barley, oat, or triticale. Each forage was cut at an early stage and a late stage. Forage yield, crude protein, and total digestible nutrients were measured for each of the harvested crops. One hundred and twenty Angus cows were separated into one of 6 replicated treatments to measure their growth and the related feed cost. The cost ranged from $1.16/cow/d for late harvest triticale to $2.43/cow/d for early harvest oat. There was a 14% increase in Dry Matter Intake (DMI) on barley hard dough. Grazing triticale hard dough forage resulted in a 54% increase in animal grazing days compared to grazing barley soft dough paddocks. ows managed in hard dough triticale (second lowest cost) system paddocks had two-fold lower (P = 0.05) system costs ($1.50 vs $4.55/cow/d), compared to cows grazing the barley hard dough crop (highest cost). Research Courtney O'Keefe noted that "The results of this study suggest that harvesting whole crop annuals at a later harvest maturity may improve yield and reduce costs without negative effects on animal performance." For more information, please visit: https://www.youtube.com/watch?v=U4a-_YxrFcE

< Back 2020-110: Collaborative testing and development of forage barley varieties for western Canada Researcher: Yadeta Kabeta ​ Project Description: Dr. Yadeta Kabeta and his team have already developed 6 new varieties that have improved forage biomass yield and forage quality in the past 5 years, compared to Cowboy and Maverick. However, they still have a goal to address lodging and the 25% of the plant biomass that is indigestible by livestock. They intend to provide newer varieties with higher forage yield and fodder quality. Evaluation of barley lines will be evaluated in different soil zones across Western Canada with 5 common check cultivars. They will assess the forage and yield quality of all of these lines, as well as their nutritive value, to determine the average daily gain a backgrounding animal would achieve. This research team hopes to release one or more of its best lines for commercial cultivation. Results: Waiting for research results.

< Back 2019-123: Development of forage wheat lines with high biomass yield and high quality Researcher: Bill Biligetu Funding: $30,000 Project Description: Until recently, annual forage wheat was subject to a different regulatory procedure than barley, oats, and triticale. Now that this has changed, there is greater interest in forage wheat varieties as it is more drought resistant than barley and could be more applicable in drier areas of Saskatchewan. This research will evaluate advanced breeding lines based on work recently funded by the Alberta Beef Producers. Dr. Biligetu and his team will compare the new crosses to forage oats and barley, and then note its silage production potential. Results: Waiting for research results.

< Back 2020-114: Identifying new diversity and developing genomic resources for bromegrass (Bromus spp.) forage crop breeding Researcher: Andrew Sharpe Funding: $40,000 Project Description: Bromegrass plays a large role in the grasslands spread throughout Saskatchewan and North America. It produces high forage yields in short growing seasons that are idea for grass and haying. While researchers such as Bruce Coulman and others throughout Canada and the US have bred various types of bromegrass, there is a lot of genetic complexity in the type of plant that has made breeding complex and slowed additional work. Dr. Sharpe and Dr. Biligetu are working together to use the Oxford Nanopore Technology to provide plant breeding advancements that have assisted canola, barley, and durum crops. They will use seeds from the U of S as well as the USDA to better understand and characterize genetics and the cellular structures of bromegrass. They will then create a foundational high-quality reference genomic resource for future bromegrass breeding. This will then help them develop more breeding populations by creating novel crosses to widen the genetic diversity of breeding material. This, in turn, will enable future bromegrass breeders across the world to focus on breeding that will tolerate more stresses, such as drought or saline conditions, while also increasing yields. Results: Waiting for research results.

< Back 2020-108: Identifying mycorrhizal fungi to enhance field crop and forage salinity tolerance Researcher: Jonathan Bennett Funding; $20,000 Project Description: Mycorrizal fungi allows for better nutrient uptake in plants, through a symbiotic relationship with plant roots that takes advantage of the larger reach of fungi within the soil. While you might have purchased soil that contained mycorrizal fungi, it's important to note mycorrhizal fungi have unique ecologies adapted to regional conditions, and much more varied that those on the market. As some mycorrizal fungi could have adapted in saline soil conditions, Dr. Jon Bennett will mycorrhizal fungi that increase salinity tolerance in plants. He will collect soil samples from saline areas in different soil zones to isolate and culture, then create conditions to create more mycorrhizal fungi spores and growth. Finally, mycorrhizal fungi in saline soils will be compared to marketed fungi. Various crops will be tested to evaluated whether they grow better with the collected mycorrizal fungi than commercial mycorrhizal inoculants in saline soils. Results: Waiting for research results.

< Back Smoked & Braised Pulled Beef Sandwiches Today’s recipe is one of my favorites. Smoked & braised pulled beef sandwiches. Ingredients Ingredients: 4-5 pound chuck roast trimmed 2 tablespoons olive oil 1/4 cup of beef rub seasoning Wine Braise: 1 ½ cups fruity red wine (We recommend Zinfandel or Malbec) ¼ cup brown sugar 2 tablespoons Worcestershire sauce 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon red chili pepper flakes Preparation -Let’s get the smoker fired up to 275 degrees. -Let’s make our braise by combining red wine, brown sugar, Worcestershire sauce, Dijon mustard, balsamic vinegar, & red chili pepper flakes. Set aside. -Coat chuck roast with olive oil and season every nook and cranny with your favorite rub seasoning. -Place the seasoned Chuck Roast onto the smoker. Close the lid and smoke until internal temperature of the roast is 165-170 degrees. -Once internal temperature of the roast is 165-170 degrees. This will take roughly 4 – 5 hours. -Remove from the smoker and place into a disposable aluminum pan. In the pan add the braising ingredients. Cover tightly with foil and put back into the smoker until internal temperature of the chuck roast is 200-210 degrees. This can take 2 – 3 additional hours. -Remove aluminum pan with the braising liquid and Chuck Roast, let rest for 30 minutes covered. -Pull the beef in the braising liquid with forks or claws. -Next place pulled beef onto a bun, then top with the banana peppers, bbq sauce, and some coleslaw. Guess what, it’s eatin time! Previous Next

< Back 2011-088 Developing indices for early selection of profitable beef cow herds Researcher: Bart Lardner Funding: $45,000 Residual Feed Intake (RFI), which is the difference between actual feed intake and the expected feed requirements, has been proposed as an accurate measure of feed utilization as it accounts for differences in body size and growth rate. This project will explore factors which influence RFI so that it can be used as a tool to select breeding stock. Results This project sought to find an easier way to determine whether a beef animal had lower residual feed intake. That is, could temperature be a predictor of lower feed intake but similar or higher weight gain than other animals? The researchers in this project used eye and cheek temperatures on sixty bulls for 14-16 days in the two years of the study. Average temperatures did not differ much across the low, medium, and high residual feed intake categories these bulls were placed in. However, the ambient temperature and the health of the animals could have affected these results. Results from similar projects, such as a 2015 project evaluating Bos Indicus cattle, did not a correlation between internal temperature and RFI.

< Back 2019-114: A screen for drugs that reveal Mycoplasma bovis to the bovine immune system Researcher: Antonio Ruzzini Funding: $24,200 A successful treatment for Mycoplasma Bovis has evaded us for some time. This novel research, led by Dr. Tony Ruzzini, will study proteins released from the bacterial membrane of this disease, and use available drugs to determine if they can disrupt them, essentially removing the "cloak" that makes its treatment so difficult. Results Waiting for research results.

< Back 2018-098: Barley Forage Co-op at Melfort Researcher: Pat Juskiw Funding: $17,250 Project Description: Feeding cattle is the most cost-intensive part of raising cattle in Saskatchewan. Therefore, methods to reduce this cost are of great importance. This research will determine the barley carrying capacity, average daily gain for backgrounding calves, disease resistance, yield, and quality for the Western Canada Forage Barley Registration Trail. Forage barley researchers hope to reduce costs by $0.18/day, increase carrying capacity by 432 cow-days per hectare and increase ADG by 1 lb per calf per day, among other goals. Results: Waiting for research results.

< Back 2020-113: Evaluation of animal variability in fibre digestion and strategies to improve forage use in beef cattle Researcher: Gabriel Rib Funding: $30,000 Increasing fiber digestibility can help reduce costs and increase beef sustainability. Even in feedlots, forages still account for 80% of the total feed. Earlier research projects have shown that cattle which had the highest ability to digest fibre also ate more, which could then in turn increase their average daily gain. This research project, led by the Beef Industry Research Chair Dr. Gabriel Riberio, will compare the growth performance of weaned cales with a higher ability to digest fibre. Calves with the highest and lowest fibre digestibility will be compared by evaluating their rumens. They will attempt to find biological markers, before confirming their hypothesis with a larger study. Results: Waiting for research results.