Beef Provides Nutrients Needed for Brain Function
Sharing the story share of beef with consumers and educating youth about the beef industry are the two things Kelli Loos enjoyed most about serving as Vice President and then two years as President of the Nebraska Cattlewomen.
“I am passionate about sharing the ag story with consumers and other mothers because people aren’t sure where to get the truth,” says Kelli. “The most important thing consumers need to know about the food we raise is that we proudly feed that same food to our own kids. What parent would jeopardize the health of safety of their child by giving them food that wasn’t safe?”
A fifth generation Central Nebraska farmer, Kelli grew up on a diversified family farm just 15 miles from where she and her husband now live with their three daughters. Her parents still farm and raise cattle where Kelli and her five siblings were raised. Kelli and her siblings were involved with sheep production, helped in the hay field, walked soybeans and chopped thousands of musk thistles in the pasture. Kelli also was active in 4-H livestock, clothing and many other projects for 11 years.
The 4-H and farming traditions continue. Kelli and Trent have raised cattle and hogs together for 22 years. They spend hours washing and walking 4-H livestock projects with their daughters: 17-year-old Libbi, 12-year-old Lindsi, and 10-year old Landri.
“We take pride in not only the food we raise but the opportunity we have to raise our children in the family business and teach them the integrity, responsibility and work ethic it takes to succeed in every life endeavor,” says Kelli, who graduated from University of Nebraska – Lincoln (UNL) with an Agricultural Honors degree. She was a member of the UNL Livestock and Meats Judging Teams and was active in Block & Bridle, too. Kelli also earned a Master’s of Science degree in Reproductive Physiology from the University of Kentucky and worked as a Research Specialist at the University of Missouri, Department of Animal Science.
“It’s so important that we share with consumers the message that meat, eggs and dairy products are essential for a healthy life,” Kelli continues. “The marbling that gives meat its flavor and juiciness is good fat – monounsaturated fat. This is a nutrient that your body needs and is especially important to brain function. By cutting out whole milk and meat from their diets, consumers are robbing their brains of necessary fatty acids that help prevent dementia and improve cognition.”
You can be sure protein, like beef, helps the Loos family power through their routines. While there is no such thing as a “normal” day in Kelli’s life, every day usually involves a trip to somewhere either for to pick up feed, deliver pigs or take the girls to softball practice or another one of their numerous activities. Kelli enjoys being self-employed, so she can adjust her schedule around our girls’ many activities.
“We want our girls to know that a strong work ethic is important,” says Kelli. “The chores have to be done, but the girls are always more important. We make sure that we are there to enjoy those growing-up years that go by way too fast!”
Enjoy some family time this weekend with one of the Loos family’s favorite recipes for Stuffed Steak. I have a feeling “stuffed” will be the word that best describes me after this meal, but I’m looking forward to trying it soon with a side of fresh asparagus. Doesn’t it make your mouth water, just thinking about it?!
Mom's Stuffed Steak
1 1/2" thick round steak
1/4 cup chopped onion
1/4 cup finely chopped celery
6 strips bacon, cut into pieces
1 quart soft bread crumbs, firmly packed
1 tsp salt and pepper
1 1/4 cups beef broth
1 egg beaten
Wipe steak thoroughly with cloth. Brown bacon and then add onion and celery, cooking until almost fully cooked. Add bread crumbs. Lightly combine remaining ingredients. Spread dressing mix over the steak. Roll like ajelly roll and secure with skewers or string. Brown on all sides in a heavy skillet with more bacon grease. Place in an ovenproof baking dish. combine 1 can cream of mushroom soup and 1/2 cup water and pour over steak. Cover and bake at 300 for about one hour. Serve with your favorite side dishes.
(Trent's favorite beef recipe from his mom)