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​ Saskatchewan Cattlemen's Association Research Priorities 2023 The SCA also makes investments in research, development and promotion of the beef cattle industry in Saskatchewan. The Board of Directors, works to ensure that producer check-off money is spent responsibly on effective projects that enhance the competitiveness of all production sectors of the Saskatchewan beef cattle industry. The SCA adheres to and follows The Cattle Development Plan Regulations, The Agri-Food Act, 2004 and its regulations, and all applicable board orders. ​ The next research proposal intake deadline is April 17, 2023 through the Saskatchewan Agriculture Development Fund ​ ​ If you have any questions, please contact Marianne Possberg at production@saskbeef.com ​ ​ ​ ​ ​ Click here for SCAIDF page Click here for Research Priorities Click here for Research Projects Click here for ADOPT programs Research

< Back Smoked & Braised Beef Short Ribs Hey there!!! In today’s feature we’ll discuss Smoked & Braised Beef Short Ribs. Ingredients Ingredients: 4 pounds short ribs ¼ cup extra virgin olive oil ½ cup rub your favorite beef rub, or the one below For the braising liquid: 1 cup dry red wine 1 cup beef broth 1 tablespoon of your favorite rub 2 tablespoons butter Preparation -Let’s get the smoker fired up to 225 degrees. -Coat short ribs w/ olive oil and season every nook and cranny of the short ribs with your favorite rub seasoning. -Place short ribs on smoker for about 3-4 hrs. When the color looks good and meat is pulling back from the bone (internal temp of roughly 165 degrees F), add to a disposable aluminum pan. In the pan add the braising ingredients: wine, beef broth, favorite rub seasoning, and butter. Cover tightly with foil and put back into the smoker. -After one hour, use a meat thermometer to probe short ribs, the ribs are done when you can insert the thermometer and the feel is like inserting into butter. There should not be much resistance, if it’s not like butter it is not quite done yet, and keep cooking until it is. Could be up to two hours in total for the braise. -After you have determined it’s done (roughly 200 – 205 degrees Fahrenheit), remove from smoker and let sit covered for 15 minutes. -Remove from braise bath and serve with your favorite side dishes. Guess what?! It’s eaten time! Previous Next

Belton Johnson Recipes Belton's Smoked Stuffed Meatloaf Belton's Burnt Ends Brisket Crockpot Taco Soup Tamale Casserole Sweet & Sour Meatballs Smoked Queso Smoked Bacon Wrapped Armadillo Eggs Philly Cheesesteak Stuffed Portobello Mushrooms Cheeseburger Casserole Belton’s Italian Wedding Soup Belton's Smoked Prime Rib Roast Belton's Smokin' Beef Ribs Bbq Smoked Meatball Subs Grilled Bacon Wrapped Stuffed Flank Steak Belton's Stuffed Pepper Soup Smoked Pot Roast Smoked & Braised Pulled Beef Sandwiches Belton's Salisbury Steak. Belton’s Oxtail Stew Belton’s Grilled Nachos Belton's Double Stuffed Blue Cheese Burgers Belton's Beef Burger Smoked Mississippi Pot Roast Belton's Famous Taco Pasta Shells Steak Kabobs with Chimichurri Sauce Smoked & Braised Beef Short Ribs Belton's Amazing Reverse Seared Tri Tip Asian Beef Rice Bowls Belton’s Korean Sloppy Joes Grilled Hawaiian Teriyaki Burgers

< Back Belton's Famous Taco Pasta Shells Who doesn’t love tacos and pasta? I know I do. How about we combine the two and have everyone coming back for more. Ingredients Ingredients for Taco Pasta Shells: Filling 2 pounds lean ground beef 1 onion 2 envelopes taco seasoning 14.5 ounces diced tomatoes with juice 1 ½ cups chopped veggies red, yellow or green peppers, corn, zucchini… whatever you have on hand 1 package (8 ounces) cream cheese, cubed 3/4 cups water Other 24 uncooked jumbo pasta shells 2 cups salsa 2 cups cheddar and/or monterey jack cheese, grated Sour cream for serving Preparation -Preheat oven to 350°F. -Cook pasta shells according to package directions. Drain and rinse under cold water. Set aside. -Brown ground beef and onion in a large pan on high heat. Add in undrained tomatoes, taco seasoning, ¾ cup of water, chopped red, yellow, green bell peppers, & corn. Cook 5 minutes or until liquid has evaporated. Stir in cream cheese until melted. -Fill each pasta shell with about 2-3 tablespoons of the beef mixture. Place into a casserole dish. -Top with salsa. Cover with foil and bake 30 minutes. Uncover and sprinkle cheese on top. Bake an additional 10 minutes or until cheese is melted and bubbly. Guess what?! It’s eatin time! Previous Next

PRODUCER TOOLS Beef production is a complicated business. Producers have to wear many hats and have to make many complicated decisions that affect the outcome of their business. ​​ Below are some tools, brought to you by organizations like BCRC and the Saskatchewan Forage Council, that producers can utilize when making some of those decisions. Click on the link below to access tools that can help you make production decisions that suit a specific beef operation. These tools are best viewed and used on a tablet or computer. Interactive Production Tools & Calculators from BeefResearch.ca AHEM - Animal Health Emergency Management The Animal Health Emergency Management (AHEM) project is focused on industry relevant resources to minimize the impacts of serious livestock diseases now and into the future. Handbook link: AHEM_SCA_Handbook.pdf AHEM website: Animal Health Emergency Management (AHEM) project AHEM Livestock Evacuation Documentation Form An interactive forage species selection tool for Western Canada Forage U-Pick is a tool designed to provide users with information for forage selection, forage seeding rates, and weed management. Forage U-Pick Tool — Saskatchewan Forage Council (saskforage.ca) Be sure to check out our new 7 episode video series called "Take your best shot: Keeping your herd healthy." The series will cover topics on vaccine protocols, documentation, syringe cleaning, and much more. Click here to view series. Services provided by the Ministry of Agriculture are available in the office, online and right in the field to ensure that farmers, ranchers and industry have access to research, production and business information, risk management tools and ministry services. Ministry of Agriculture | Ministries | Government of Saskatchewan Animals in transit must be under the care of a designated person responsible for their well-being and welfare. No animal(s) can be left at an auction mart, packing plant or other assembly centre without written documentation of transfer of care. Click here to download the current Transfer of Care documents provided by VBP+

2023 2022 U15A Rebels Gold 2022 Western Canadian Ringette Championships U15A Cubs

< Back 2019-124: Barley Lodging – Getting to the Root of the Problem Researchers: Aaron Beatie & Allan Feutado Funding: $25,000 Project Description: An average of $6.6 million acres has been seeded into barley each year since 2010. However, lodging is still a significant problem with this crop. While seeding rate, seeding date, and nitrogen application has tempered this issue, genetic resistance has not been a great focus. While stem strength is important, the value of the root system architecture is as well. Developing upon international research showing the value of root system architecture in other plants, this project will assess malt and feed barley varieties to associate root structure difference to lodging observed in the field. Results: Waiting for research results.

CONSUMER INFORMATION Looking for some new meal ideas to feed your hungry family? Feel like trying a specialty cut? Look no further. Peruse our recipe section for some amazing recipes. From the classics to meal ideas from our celebrity chefs. This is a one stop shop for amazing beef experiences! Click here for deliciousness! Recipes Introducing the Canadian Beef Information Gateway! SCA, in partnership with Canada Beef, has put together an amazing treasure trove of information about beef production, environmental stewardship, nutrition, recipes, and a whole lot more! Canadian Beef Information Gateway Click here to access the Gateway!

< Back 2017-145: Alternative Trace Mineral Supplementation Strategies for Improved Cow Performance Researcher: Bart Lardner Funding: $30,000 Trace mineral intake can vary when they are available as free-choice to a herd. These minerals can be vitally important in order to prevent a wreck. To determine the value of injectable versions of trace minerals, 200 cows at the new Livestock and Forage Centre of Excellence and 200 cows in Guelph, Ontario will be provided various sources of trace minerals, and measured for their reproductive response. Results Waiting for research results.

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< Back 2017-142: Fungal suppression as a means to increase range health following leafy spurge invasion Researcher: Jonathan Bennett Funding: $57,440 Project Description: Leafy spurge has plagued North America since the 1800’s, though methods to efficiently and effectively eliminate this invasive species has been difficult to find. This weed can reduce the carrying capacity of a pasture to near zero. This new researcher from the University of Saskatchewan proposes the use of a fungicide to attack fungi that are commonly noted alongside leafy spurge, without affecting other beneficial plants. Results: Small experiments were spread across Saskatchewan in Saskatoon, Elbow, North Battleford, and Weyburn, where researchers applied a fungicide to suppress the symbiotic fungi (Senator®) and combined that with herbicide (2,4-D) or mowing. While using fungicide or herbicide alone did yield some improvements, using both reduced spurge by 70% and increased grass by 40%. There are some considerations moving forward. First, using fungicide did reduce the phosphorus content of the grass plants. The researchers applied the fungicide frequently during the growing season, so appropriate levels that are practical for producers need to be identified. The researchers would like to further consider the effects of fungicide in a native prairie ecosystem, as there was a reduction in native species and broadleaf plants, and an increase in tame species. For a technical presentation of this research, click here: https://www.pcap-sk.org/rsu_docs/documents/32-1-bennett-nprw-2020.pdf Also, click on this for a news story on this research: https://agbio.usask.ca/alumni-and-giving/agknowledge_issues/2020/striking-at-the-roots-of-leafy-spurge.php

< Back 2020-111: Enhancing diagnostic methods for rapid and accurate detection of macrolide resistance in Mannheimia haemolytica Researcher: Janelt Hill Funding: $20,000 Antimicrobial resistance is already an issue for beef cattle, and there is evidence of new mechanisms in the Mannheimia bacteria indicating creating additional new resistance. As Mannheimia haemolytica is resistant to the most commonly used antibitoics within the Bovine Respiratory Disease Complex, more analysis to curtail this problem is essential. Dr. Janet Hill and her team will sample 800 calves on arrival into the LFCE feedlot for two years, so that they can sequence the bacteria shown to have resistance. While the application of this research is long-term, understanding antimicrobial resistance in a large scale will generate a much more comprehensive understanding of this problem Results Waiting for research results.