CONVERSATIONS | From the Editor
Published by Texas and Southwestern Cattle Raisers Association
The Steak Is Ready
By Ellen H. Brisendine
ehbrisendine@tscra.org
I
F YOU’RE READING THIS ON THE FIRST THURSDAY IN JULY, THEN YOU CAN BE ASSURED there is a steak cooking on my grill as part of our Independence Day festivities. When my urban friends ask about my favorite cut of beef,
my answer is usually, “The one on the plate in front of me.” Not very original, but very true. Actually, this year, we’ll be grilling fl at iron steaks, rare, sliced thin
against the grain and carefully placed on a bed of grilled red peppers, on- ions and squash and topped with a sprinkling of pink Hawaiian sea salt. After the photos are taken and sent to our British friends Glyn and
Jackie (with just a bit of gloating about the meaning of Independence Day), the carefully sliced beef and sides will go on the plate in front of me — happiness to follow. Several of our Facebook friends shared their July 4th menu ideas with
us. Turn to the back of the magazine or The Cattleman Plus tablet app to read their ideas. Or, visit us at
facebook.com/tscra to read all the com- ments. While you’re there, if you haven’t “liked” TSCRA, I hope you will add us to your Facebook community. This month’s issue focuses on the livestock auction markets in Texas
and Oklahoma. Jesse Carver, Livestock Marketing Association of Texas, and Terry Chapman, Oklahoma Livestock Marketing Association, are kind to provide us with a list of LMA member markets in these states. I hope you’ll patronize those markets and those that advertise in this issue, and thank them for their support. We feature LMA member Wayne Geistweidt, Gillespie Livestock Com-
pany, Fredericksburg, this month. He is a member of the national LMA board and is an active supporter of the state organization. Check out the gorgeous photos provided by Erin Worrell, Harper, which accompany the article. If you’re reading this column after July 4th, never fear. Any day is a
good day for a beef meal from the grill, stove, oven, smoker or skillet. If you need a beef recipe hint, be sure to read the Thursday issues of The Cattleman Update, our daily emailed newsletter, special for members of Texas and Southwestern Cattle Raisers Association.
8 The Cattleman July 2013
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ELLEN H. BRISENDINE Executive Director, Communications Services
KRISTIN HAWKINS Web Content Manager/The Cattleman Update Editor
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