Thousands of students across America have graduated from high school and college during the past two weeks. It’s exciting to think many of them will follow career paths that don’t even exist today because technology continues to evolve. Others will leave home, stretch their wings and then realize they desire to raise their families on the farm that’s been in their families for generations.

Take, for example, brothers Ross and Levi Brown of Dell Rapids, South Dakota. Neither of them planned to farm. Their parents, Kevin and Renee, insisted that their sons earn a four-year degree. They both attended college 45 minutes from the home farm, which made it possible for them to come on weekends to help with crops or cattle.

Ross graduated from Dell Rapids High School in 2005 and then went to basic training and Air Force technical training. In 2006, he started taking classes at South Dakota State University (SDSU) in Brookings where he majored in Aviation Management. He was deployed three times, ranging from two to four months each time.

“Resuming studies after deployment wasn’t hard for me,” says Ross. “It might have even been beneficial. Being a little older helped me focus more on my studies.”

Due to his deployments, Ross and Levi graduated from SDSU on the same day. After graduating from high school in 2009, Levi had intended to become an engineer. He enrolled in the School of Mines, but it only took him one semester to realize that school wasn’t the best fit for him. The following semester he transferred to SDSU where he earned a bachelor’s degree by double-majoring in Agricultural Business and Finance with a minor in Economics,

The same day Levi moved into his Brookings apartment, he introduced himself to the beautiful coed who lived on the floor below. Her name was Olivia, and shortly thereafter, they began dating. Levi and Olivia dated from the time she was a freshman through her senior year. Meanwhile, Levi worked two years for a farmer in Mitchell while Olivia continued her studies. She is a registered nurse and earned a Bachelor of Science in Nursing (BSN) from SDSU. They were married in 2014 and moved to Dell Rapids. Levi began farming, and Olivia continued to pursue her studies. She will graduate in August 2019 with a Doctor of Nursing Practice (DNP) from SDSU.

Levi and Olivia are the proud parents of a two-year-old daughter, Cora. Their farm is 3 miles northwest of the home place, where Kevin and Renee have lived since 1985 and where Renee was raised. Although they converted the farm from a dairy to a beef operation, Renee remains tied to the dairy industry. She has sold dairy ingredients to cheese and ice cream manufacturers across the Upper Midwest for the past 30 years. The Brown’s home place remains the center of operations as Ross and his family live across the section to the north.

Ross returned to the family farm in 2012 after working a couple of years at Raven Industries. He spent a great deal of time traveling for his job and realized how much time he would be sacrificing away from family if he continued in aviation. Ross and his wife, Jen, are the proud parents of six-year old Elsa, four-year-old Joe, and three-year-old Arlo. Jen teaches first grade in Sioux Falls. Ross continues to serve in the Air National Guard, and his 20^th year of service will be 2025.

Ross and Levi have put their interests and expertise to work on the family farm. They built their own strip tiller and bean planter. Levi said he’s read more articles since he’s graduated than he did as a student because it’s more meaningful now that he can apply what he learns. Kevin says his sons are always on the Internet, looking for new ideas. In fact, that’s how they learned about Latham Hi‑Tech Seeds performance in the F.I.R.S.T. Trials and about Latham’s hybrids that are the Boss on Goss.

“Ross and Levi have really embraced technology, and that’s helped the bottom line of the farm,” says Kevin. “Technology adds another level of management, so I’m turning the reigns over to them. They order our seed, chemicals and fertilizer because they know the prescriptions for each farm.”

Ross was quick to add, “We all bring something to the table. Everyone has ideas to share. Oftentimes, Levi and I will be working on equipment. Dad walks in and says, ‘Try this,’ and then it works.”

The Browns farm separately, yet together. In addition to raising crops, Kevin finishes feeder cattle. Because there wasn’t an opportunity to buy more land, Ross also finishes feeder cattle and calves about 100 cows each spring. Levi will build cattle yards this summer and plans to bring in his first load of steers this fall.

“It’s been rewarding to watch Ross and Levi take over the farming,” says Kevin. “Renee and I are so fortunate that our family lives nearby. We’re looking forward to slowing down and enjoying more time with our grandkids.”

Today the Browns are sharing with us a family favorite recipe that promotes the beef they raise.

“Memory Hot Dish a ‘go-to recipe’ for Mom when she has a lot of mouths to feed for lunch, plus it’s one of our favorites,” says Ross. “The calendar might not say ‘hot dish’ weather, but this week’s weather does! I had on a sweatshirt and flannel while doing chores earlier this week, so this recipe seems to fit the type of spring we are having.”

More rainfall isn’t what most Upper Midwest farmers wanted this month, but the delay in spring planting allowed Jake Rooney Chippewa Falls, Wisconsin, to attend commencement exercises May 11 at North Dakota State University. The new grad majored in Agricultural Economics and will plant his first crop this spring as a full-time employee of Rooney Farms.

“One reason I decided to major in Ag Economics is because my dad felt one of his shortfalls is commodity marketing. I took a few marketing classes and a couple of commodity trading classes,” says Jake, who also worked for a farmer in Moorehead, Minnesota, while he was in college. “Having an economics background will help me manage expenses and keep the balance sheet square. One goal we have this year is to cut expenses by five percent, increase yield by 5 five percent and increase our marketing for a net return with an increase of 10 percent.”

Once the 2019 crop gets in the ground, Jake is looking forward to studying the last three years of Profit and Loss Statements (P&Ls). He wants to compare what happened year to year and identify areas where improvements can be made.

“I’m really excited to be part of the day-to-day decision making. I’m looking forward to being involved with this crop from planning and planting to harvest,” says Jake. “I moved home at the end of the fall semester and took my final three classes online this spring, so I get to be apart of this operation every day. I helped choose this seed and can’t wait to see how much corn goes in the tank this fall.”

Rooney Farms produces corn and non-GMO food-grade soybeans, rye and alfalfa in Wisconsin. Its sister company, Rooney Angus Ranch, is working to become the premiere Black Angus seedstock provider for the commercial cattle market.

“Our vision is to produce the ideal bull for the commercial cattleman. To achieve this, we’re selecting our seedstock based on marbling and calving ease. We recently hired a new ranch manager and an embryonic technician, who will manage the donor herd,” says Jake, who nearly earned a minor in animal science.

Cattle have been a passion of Jake’s dad, Steve, since he grew up on a Wisconsin dairy farm. Steve has always been interested in livestock, and in 2014, the opportunity arose. While skiing in Colorado, Steve purchased a ranch with 400 head of Angus cattle. He has since purchased a Texas ranch, where plans are underway to host its first bull sale in March 2020. Each Memorial Day weekend Jake, plus about 50 friends, family members and hired hands, gather at Rooney’s Colorado ranch for their annual cattle branding weekend. They work cattle on horseback, and when the work is done, they’ll enjoy homegrown beef. Jake’s favorite cut is a thick sirloin, with a little Lawry’s salt and pepper, grilled to medium rare.

In honor of May Beef Month, we’re linking to recipes for Beef Chili Colorado and Texas-Style Barbecue. We’re also providing you a recipe for Grilled T-Bone Steaks with BBQ Rub, courtesy of the Iowa Beef Industry Council.

If you spend your summers watching kids play baseball or traveling the show circuit, the people you sit next to in the stands become like a second family. Sometimes they even become your family.

Wayne and Patricia Webster of Walker, Iowa, met in 1961 when they were both showing cattle at the Linn County Fair.

“Wayne had more than one Black Angus heifer in the same class, so he asked me to show one,” says Pat, who was raised on a farm near Marion and was showing crossbred steers at the time. Pat and Wayne became closer friends after that show, but they didn’t start dating until six years later.

It’s no wonder that Black Angus have been important to this family.

Wayne continued to raise Black Angus upon graduating from high school in 1965. After he and Pat were married in 1972, they decided to focus on breeding registered Black Angus. They really like how docile the Angus breed is, plus this species is always in demand because it’s known for producing high quality beef.

To help market their stock as well as to keep an eye on genetics that perform, the Websters attend several livestock shows throughout the year. They usually attend a few local shows plus watch their stock at the Iowa State Fair, Junior Angus Show, North American International Livestock Exposition and the National Western Stock Show.

Webster Farms had the grand champion female at the 2012 Iowa State Fair with a heifer named Missie, who is still a donor cow in their herd. Two of their bulls were named grand champion at the Iowa State Fair in 2013 and 2017. The bull that won in 2017 went on to become the grand champion bull at the 2018 National Western.

“Growing up in the country and raising livestock really helped our four daughters become independent. Now we get the chance to watch our grandchildren learn and grow as they do chores and work with their cattle,” says Pat.

All four of the Webster’s daughters live within five miles of their farm, so Pat and Wayne feel blessed they get to see their family often. They stay busy attending activities for their nine grandchildren, who range in age from three to 25. Their oldest grandson is married and has a 10-month-old daughter.

It’s a busy time, but also a time of transition. The 2019 crop marks the first one that Wayne hasn’t planted since he entered a farming partnership with his father in 1965. Although the Websters rented their farm ground this spring, Wayne and Pat have been worrying about the spring rains as much as ever. They broke ground in April on a new wean-to-finish pig barn and have been concerned about getting the concrete poured to keep the building project on track. They plan to take delivery of their first set of weaned pigs in September.

Although they’re planning a farm sale this fall, Wayne and Pat aren’t exactly retiring from farming. They’re really focusing their efforts on raising livestock. In honor of May Beef Month and the upcoming summer show season, today Pat is sharing with us a couple of her family’s favorite recipes.

guest blog post by Darcy Maulsby

Ever have a sudden flash of insight that’s as compelling as a baby seeing its reflection in a mirror for the first time? You’ll never experience the world the same again.

It happened to me a few years ago when I was taking a class in Des Moines to become a certified Kansas City Barbecue Society judge. The instructor, a tall, strapping Texan, conveyed two things I’ve never forgotten. I can still hear the contempt in his voice as he informed us, “You Iowans think milk is a spice!” I also marvel at his unbridled enthusiasm for beef brisket.

Of all the meats we were learning to judge (including ribs, pork and chicken), I couldn’t figure out why brisket would top his list. True, I’d only had a few briskets in my life, but I hadn’t been impressed. In my experience, brisket was dry. Tough. Blah.

But I snapped to attention when the instructor began passing a plate of smoked beef brisket. I couldn’t ignore the savory aroma. I didn’t want to look away from the rich bark (the spicy, smoky crust) enveloping those juicy brisket slices. I did want my table mates to hurry up so I could helpful myself these mesmerizing morsels of meat.

Finally, I took that first bite. Oh my. Suddenly I knew exactly what my instructor was talking about. This brisket was unlike any other I’d ever tasted. Fork-tender. Succulent. Exquisite.

I knew my culinary life would never be the same, now that I’d experienced this delectable revelation.

Hungry yet?

Let’s dig into some beef brisket basics, just in time for May Beef Month, so you, too, can experience the magic and enjoy this beefy goodness in all its glory.

Brisket — The Cut

Since the brisket comes from the animal’s lower chest, an area that is used for movement, this primal cut of meat can be tougher than other beef cuts. This also makes the brisket an ideal cut for cooking low and slow in the smoker, the oven or in a slow cooker.

Best Beef for Brisket 

A great brisket starts with high-quality beef with good marbling (intra-muscular fat). As your brisket cooks for many hours, you’re rendering the fat into oh-so-good flavor.

Seasoning a Brisket

It’s hard to go wrong with a mix as simple as coarse pepper, kosher salt, and garlic powder. These flavors enhance the meat, allowing the robust, beefy flavor to shine.

How to Cook Brisket

I have a Traeger pellet grill/smoker, so that’s how I like to smoke meats. I often use fruit woods like apple for smoking meats, although it’s fun to experiment with other flavors, too, like mesquite.

You don’t need a smoker, however, to prepare a great brisket. You can create a memorable brisket meal in your oven. Try this Texas Oven-Roasted Beef Brisket (https://www.foodnetwork.com/recipes/texas-oven-roasted-beef-brisket-recipe-1915431).

If you do have a smoker, however, feel free to try this Smoked Brisket recipe I adapted from Traeger. Infuse your brisket with wood-fired flavor, and forget coming back for seconds. You’ll be coming back for thirds!