Overlooking some of the beautiful mountains in Grangeville, Idaho, Ken and Jill Breugeman farm on a 123-year-old operation that Ken’s great-great-grandfather started. The Idaho Farm Bureau introduces us to this week’s American Farm Family.
“Whether that’s a family folktale or what—but supposedly, he came over with basically nothing from Ireland, and within a period of five or six years, he was able to purchase the original part of the ranch,” Ken explains. “We’ll be fifth generation.”
Today, the Breugmans grow wheat, canola, and hay and raise cattle.
“Agriculture is important, you know?“ Ken continues. “There’s such a bad perception. I want the community to know that we’re here to raise cattle and crops in a healthy way. This ground’s been in our family for over 100 years, so we want to take care of it and be stewards of it. We’re not going to do things that will damage it and harm it, and you know, make it so we can’t pass it down to the next generation. We want the legacy to continue and not end with us. We’re just out here doing what we love every day -- that is always the bottom line to people.”
The Idaho Farm Bureau has over 10,000 member families involved in farming or ranching, just like Ken and Jill.
A spicy sauce made with chili sauce and crushed red pepper flakes gives these Spicy Beef Back Ribs amazing flavor.
The key to success when cooking ribs is the low temperature and several hours of cooking time. However, this beef primal cut also contains popular tender, juicy cuts of meat like Ribeye Roast and Ribeye Steaks.
The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
One skillet, five ingredients and a few minutes are all you need to get this spiced up hash on the table!
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
The brisket comes from the cattle’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.
You’re gonna need a bigger pita. Season thin-sliced Sirloin with lemon pepper and skillet-cook, then pile it into hummus-filled pita pockets and top with your favorite veggies.
“It’s been a very interesting year!”
