May 24, 2021
May is National Beef Month and each week this month we are going to be highlighting the unique beef and cattle practices that happen here at WT in the Department of Agricultural Sciences.
Tune in each week to learn something new!
Beef Recipes from the Dean's Team!
Dr. Pond's Recipe for Prime Rib
Ingredients
  • Ribeye Roast
  • Salt
  • Butter
  • Garlic
  • Rosemary
  • Thyme
  • Pepper
  • Flour
  • Beef Stock

*Cook's Note:
Your cook times will vary depending on the size of your prime rib roast. Multiply the exact weight of the
Preparation
  1. Place rib on a plate and bring to room temperature, about 4 hours. This is very important for proper and even cooking.
  2. To determine time of cooking, multiply the roast's weight (in pounds) by 5. For example, a 4 pound roast would be cooked for 20 min. (4x5=20)
  3. Preheat the oven to 500 degrees.
  4. In a medium bowl, combine softened butter with garlic, rosemary, thyme and pepper. Mix until well blended. Spread butter mixture evenly over entire roast. Then generously add salt to the butter mix over the entire roast.
  5. Place the prepared roast on a pan and cook in the oven for calculated time. When the cooking time is done, turn the oven off and leave the roast in the oven with the door closed for 2 hours.
  6. Remove roast form the oven, slice and serve.
Dr. Almas' Certified Angus Beef Prime Ribeye Steak

The recipe is a family secret...shhhhhh
Rebekah Bachman's
Perini Ranch Spice-Rubbed Beef Tenderloin
Photo courtesy of Perini Ranch
Ingredients
Spice rub:
  • 3 teaspoons kosher salt
  • 1 3/4 teaspoons coarsely ground pepper
  • 1/2 teaspoons granulated garlic
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon granulated onion
  • 1/4 teaspoon beef bouillon powder
For beef tenderloin roast:
  • One 2 1/2lb beef tenderloin, silverskin and surface fat trimmed and removed
  • Olive oil
Yield: 6
Preparation:
  1. In a small bowl, combine all the rub ingredients. Brush the tenderloin lightly with a couple of teaspoons olive oil. Completely coat the tenderloin with all of the rub, pushing it into every little nook.
  2. Rub a roasting rack with a teaspoon of oil to keep the meat and rub from sticking. Arrange the tenderloin on the rack and place in the roasting pan. Insert a meat thermometer into the thickest part of the tenderloin.
  3. Place the tenderloin in the oven and taost for 10 min. Reduce the heat t0 425 degrees and continue roasting for 20-25 min. more, until the thermometer registers 130 degrees for medium-rare. Transfer the meat to a cutting board and rest for 10 min. before slicing.
Deanna Moore's Favorite Barbacoa Spice Mix

"Use the sauce pack as instructed with a roast beef in the crock pot and you have a yummy, yummy beef barbacoa meal," Moore says.
Ellis Vidmar's Perfect Hamburger
Ingredients
·        1 1/2 pounds of Hay Hook Cattle Co. ground beef
·        1 teaspoon seasoning salt
·        1 Tablespoon minced garlic
·        1 teaspoon ground black pepper
·        1 slice of sharp cheddar cheese
·        Fresh leaf lettuce, red onion slices, tomato, (4) Nate’s homemade pickles, Nate’s pickled Jalapeño(2)
·        Mayo, Ketchup Mustard (optional)
Instructions
1. Preheat the grill to 375 degrees F (medium-high).
2. In a large bowl, add the beef. Sprinkle evenly with the seasoning salt, garlic and pepper. Use your hands to mix the ingredients until they are just combined.
3. Divide the meat mixture into fourths. Take 1/4 of the meat mixture and use your hands to press it into the shape of a hamburger patty that is about 3/4 inch thick. Make an indention in the middle of the patty to prevent bulging in the center of the hamburger as it cooks. Repeat with the remaining meat mixture, making 4 hamburgers.
4. Place the burgers on the grill. Cook 4 minutes on the first side. Flip the burgers over and cook an additional 4 minutes, until the burgers have reached the desired doneness.*
5. If adding cheese, lay a slice of cheese on each burger patty about 1 minute before taking the burgers off the grill, so the cheese has a chance to melt.
6. Serve the burgers on hamburger buns with hamburger toppings.
Emily Merrill's Hobo Pack
Instructions
  1. Fire up the grill!
  2. Form ground beef into patty and smush flat into foil
  3. Season patty with spices
  4. Add your preferred vegetables
  5. Add your preferred sauces
  6. Fold hobo pack into a flat, tight square
  7. Place hobo pack on the grill with opening side up
  8. After 8 min. open the pack and stir meat and vegetables
  9. Continue stirring until the meat is brown
  10. Once the pack is done cooking, take it off the grill
  11. Add cheese (optional) or any more sauces/spices if needed
  12. Enjoy!
Ingredients
  • 1lb ground beef
  • 3 small potatoes peeled and sliced
  • 3 carrots
  • 2 bell peppers
  • 1 onions
  • 1 jalapenos
  • seasoned salt (to taste)
  • garlic powder (to taste)
  • worcheshire (to taste)
  • A-1 sauce (to taste)
  • cheese
*All vegetables, spices and sauces are optional or to your preference, make it your own creation!
WT Equestrian Hunt Seat Team
The WT Equestrian Hunt Seat Team competed in two post-season competitions: Tournament of Champions and Collegiate Equitation Celebration.

The team placed 9th at Tournament of Champions in Savannah, GA!

Their outstanding work earned Reserve Champion Team at Collegiate Equitation Celebration! Well done, Buffs!
Alyson Cantu Ries: Director of Advising Services
B.S. Biology 2008
BB: Do you feel as if your degree has helped you in your current position?

AR: Absolutely! Aside from being confident in advising LEES students in course and career options, the competencies I gained from the WHOLE degree helps me work with all students. Communication, in all delivery modes, is essential in my day-to-day tasks. Developing communication skills extended beyond the communication requirement, and into all courses. Communication with peers, presentations, or providing concise lab results all differ, but are important methods to provide full, concise information to various audiences. In addition to the required core, some elective options helped me really appreciate the value of areas outside of my major content. So when students grumble about core courses, I LOVE to help students see the broader scope of unfamiliar content and help them connect core competencies to their major. 
Part of my job requires programming assessment and improvement recommendations. The patience and precision used in lab courses reminds me to be methodical in the process. My general approach as a student has the same results as a professional. If I have to attend a meeting/conference on a certain topic/theory with which I’m unfamiliar, I try to read ahead to have some context. Learning new software requires regular application and practice much like learning to solve math or chemistry equations. Being attentive and taking notes also proves to a be positive practice
in my position, too.

BB: What advice would you give to current students?

AR: Approach EVERY class/opportunity with an open mind and you will be surprised by what you do learn. You may learn something new about the specific content, the people you get to interact with, or yourself as a student and individual.

Ries is a recipient of the WTAMU 2021 Staff Excellence Award and a wonderful representation of the amazing students, past and present, of the
Paul Engler College of Agriculture and Natural Sciences.
West Texas A&M University hosted the Area 1 FFA Convention on May 13 and 14. Over 800 students participated from the 93 schools in the
 Area 1 FFA Association!

Speaking events included: Jr. Prepared, Animal Science, Ag. Tech/Comm., Ag.Policy, Natural Resources, Plant Science, Ag. Business, Soil Stewardship, Extemporaneous and Spanish Creed.

We were happy to have Area 1 FFA Association on campus!
“Yesterday is history, tomorrow is a mystery,
 today is a gift of God, which is why we call it the present.”
~Bil Keane