Hoffman Bull 12
Sold to Bob and LaVerne Larkin, Vale OR
2003 PNCA 2 year Old Bull
2004 PNCA Mature Bull – 2nd
Reserve Grand Champion Bull

Hoffman Bull 20
Sold to 7 Brothers Ranch, La Grande OR
2003 PNCA Roping Bull – 1st
2004 PNCA Mature Bull – 1st
2006 PNCA Get of Sire – 1st

Hoffman Bull 26
Sold to Chris and Nancy McGlaughlin, Elgin OR
2004 PNCA Mature Bull 2nd

Hoffman Bull 37
Sold to Roger and Pat Schalla, Blue Hills Ranch, Fowler CO
2004 PNCA Roping Bull – 4th
2007 SWCA Mature Bull – 3rd
2007 PACA Mature Bull – 1st
Grand Champion Bull

Hoffman Cow A537
Sold to Jean and Gary Poythress, Ready to Rope Ranch, Hico, TX

Hoffman Cow 437
Sold to Marg Burbank, Burbank Land and Livestock, Battle Mountain NV
2007 SWCA Mature Cow – 3rd
2007 PNCA Mature Cow – 2nd
2007 PNCA Reserve Grand Champion Cow

Hoffman Bull 20
Sold to 7 Brothers Ranch, La Grande OR
2006 PNCA Get of Sire – 1st
2007 PNCA – Get of Sire – 5th

Hoffman Bull 72
Sold to 7 Brothers Ranch – La Grande OR
2008 PNCA Yearling Bull – 3rd
Roping Bull – 2nd

In the early 1800′s, European and other breeds were introduced to the new world, and by the 1900′s many ranchers in the Americas were upgrading their herds with modern beef cattle. Nearly pure descendants of the original Spanish cattle almost disappeared, but some managed to survive with little human care or intervention in remote areas of Central and South America, and in very limited numbers in some areas of the southern U.S.

Today there is evidence of a worldwide growing interest in preserving various strains of these hardy, native cattle. Cattle associations in Spain, South America and Florida are making efforts similar to the N.A.C.A.’s to recognize their attributes, though few actually support registries.

The Name “Corriente”: In Central and South America, the various descendants of the early Spanish cattle are generally referred to as “Criollo.” In parts of northern Mexico, they are often called “Corriente,” although this term is frequently used for any small cattle of indiscriminate breeding and not just for the type of cattle recognized by the N.A.C.A. “Corriente” became the most common term used at the border to refer to the cattle purchased for rodeo use. Consequently, most North American cattlemen, ropers and doggers know this name, and it was chosen by the founders of the N.A.C.A. to be used for this registry.

John E. Rouse, in his book, World Cattle, Vol. III, Cattle of North America, explains the names used in Mexico.

“Descendants of the original Spanish cattle, little influenced by modern breeds, are now seen only in the remote parts of the country. These are generally known as Criollo cattle, although in the state of Sonora the term Corriente is more common, and in Baja California the word Chinampo is used. All these terms, meaning “common cattle” or “cattle of the country” are applied to more or less pure descendants of the Spanish cattle, as well as to the indiscriminate mixtures of these and more recently introduced breeds.

In Florida, the few remaining small, native cattle – cousins of the Mexican Corriente are called Scrub cattle or Cracker cattle, and similar cattle in Louisiana are called Swamp cattle.

Regardless of the name, the N.A.C.A. has made great inroads toward defining, describing and preserving these cattle as a specific breed.

Labels may also indicate the primal cut of beef that has been ground: ground chuck, ground round or ground sirloin.

Base your purchase decision on price, personal preference and type of dish. For example, when browning beef and pouring off drippings, any ground beef is suitable. When stuffing peppers with raw ground beef, use a leaner product.

Beef Steaks
Tender Steaks: Most come from the center (rib and loin sections) of the animal and are usually cooked by dry-heat methods. Tender steaks can be categorized as premium steaks or as more affordable family-priced steaks.

Premium tender steaks include top loin (strip),
T-Bone, Porterhouse, rib-eye, rib and tenderloin.

Family-priced tender steaks include shoulder center, top sirloin, top blade (flat iron), chuck eye and round tip.

Less Tender Steaks: These are primarily from the more heavily exercised fore- and hindquarters and are better suited for moist-heat cooking. Some may be cooked by dry heat after being tenderized in a tenderizing marinade.

Less tender steaks include full-cut round, top round, eye round and bottom round; chuck shoulder, chuck 7-Bone, chuck arm and chuck blade; flank and skirt.

Cubed Steaks: These are mechanically tenderized steaks, usually from the round.

Beef Oven Roasts
A roast is a cut of beef, thicker than two inches, that is suitable for cooking by dry heat on a rack in a shallow open pan in the oven or in a covered grill (indirect heat).

Premium Oven Roasts: These are from the rib and short loin and are more costly. They are perfect for holidays, entertaining and other special occasions. Premium roasts are rib, ribeye and tenderloin.

Family-Priced Oven Roasts: These are from the round and bottom sirloin; they are leaner and more economical. They are more suitable for family fare, casual gatherings and for the health-conscious. Family-priced roasts include tri-tip, round tip, rump, bottom round and eye round.

For holidays or special occasions, it’s advisable to order the type and size of roast you need in advance from your meat retailer. Expect larger appetites at these times and plan on about 6 ounces cooked, trimmed beef per serving.

Boneless roasts are easiest to carve. This is a great benefit when hosting a crowd or serving buffet-style.

For small gatherings, some possible choices include a beef tri-tip roast or a small beef tenderloin roast.

Pot Roasts
Pot roasts come from the fore- and hindquarters of the carcass. These muscles are more heavily exercised and contain more connective tissue – two factors that make them less tender. They require moist-heat cooking to tenderize and to develop the natural beef flavors.

Pot roasts from the chuck have more fat, and therefore more flavor, than those from the round.

Many beef chuck and round cuts can be used interchangeably in pot roast recipes, requiring only slight adjustments in cooking times. Take advantage of this fact when the cut specified in a recipe is not available, when certain cuts are on special or to accommodate family preferences.

For example, a chuck blade pot roast can be substituted for arm or shoulder pot roast, and vice versa. Similarly, a boneless rump roast or bottom round roast may be used in place of a chuck pot roast.

Beef Chuck Pot Roasts
Commonly available chuck pot roasts include bone-in and boneless chuck arm pot roast, bone-in and boneless chuck blade pot roast, chuck 7-Bone pot roast and boneless chuck shoulder pot roast.

Less common chuck pot roasts include bone-in and boneless chuck cross rib pot roast, chuck mock tender roast (boneless), boneless chuck top blade roast and boneless chuck eye roast.

Beef Round Roasts
Beef round roasts suitable for pot roasting include bottom round rump roast, bottom round roast, eye round roast and round tip roast.

Beef Brisket
Brisket is a boneless cut from the breast section, the underside of the forequarter. It is available fresh and corned.

Fresh and corned beef brisket cuts include whole brisket, point half/point cut brisket, flat half/flat cut and middle cut. The point half is sometimes called thick cut. The flat half, often referred to as first cut or thin cut, is less fatty and therefore more desirable.

Beef for Stir-Fry
Beef for stir-fry consists of uniformly cut strips of lean tender boneless beef. Look for packages that have the most uniform size pieces and the least amount of fat.

If pre-cut beef for stir-fry is not available, almost any tender beef cut, such as sirloin, top sirloin, tri-tip, ribeye, top loin or tenderloin, may be trimmed and cut into the appropriate size strips for use in beef stir-fry recipes. Even some less tender cuts, such as flank, top round and round tip steaks, when cut into thin strips, are suitable for stir-frying.

Beef for Stew
Beef for stew may be cut from any part of the carcass except the shank, but it is usually cut from the chuck or round. Beef for stew is boneless and usually well-trimmed. The pieces are approximately 3/4 to 1-1/2 inches. Look for packages that have the most uniform size pieces and the least amount of fat.

If pre-cut or pre-packaged beef for stew is not available, if a different size piece is needed, or if beef chuck or round is on special, any beef chuck or round cut, except top round, may be used. Trim and cut into the appropriate size pieces for use in beef stew recipes.

Beef for Kabobs
Beef for kabobs may be cut from any portion of the carcass except the shank, but it is usually cut from the sirloin or round. Cubes cut from the round will benefit from a tenderizing marinade. Beef for kabobs is boneless and well-trimmed. The cubes are approximately 1 to 1-1/2 inches. Look for packages that have the most uniform size pieces and the least amount of fat.

If pre-cut or pre-packaged beef for kabobs is not available or a different size cube is needed, any tender beef cut may be used. Trim and cut into the appropriate size cubes for use in beef kabob recipes. Beef top sirloin is a good everyday choice. For special occasions, try beef tenderloin or tenderloin tips.

by: BEEF, It’s What’s For Dinner