The Race is On!
Latham® Dealers from six Upper Midwest states recently gathered at Prairie Meadows Racetrack & Casino in Altoona, Iowa, to kick off the start of the 2019-2020 sales year.
Prairie Meadows, Iowa’s only live horse racing facility, was a fitting venue to hold our annual sales meeting. There are so many similarities between breeding racehorses and breeding top-performing seed:
- Nothing beats selecting the best genetics.
- Teamwork makes the dream work.
- A quality training program is essential.
Just as Latham Hi-Tech Seeds has developed a reputation for providing the best quality and highest germinating seeds available, there are horse farms that have a legacy of producing winners. Claiborne Farm is one such example.
Beginning in 1947 – the same year that Willard Latham founded Latham Seeds – Arthur B. (Bull) Hancock Jr. began managing his family’s horse breeding business. He believed in strong females like “Somethingroyal,” who had a pedigree for going the distance. Sons of “Bold Ruler” were known for being long on speed but short on stamina. This pairing produced Triple Crown winner Secretariat, who was bred by Christopher Chenery of Meadow Stable.
When illness prevented Chenery from managing his breeding and racing business, his daughter Penny took the helm. She strengthened the business arrangement between Meadow Stable and Claiborne Farm where Secretariat stood until his death.
Penny Chenery Tweedy was determined to preserve her father’s legacy as a breeder with a will to win. She turned around the family’s breeding and racing operation, which was ailing while her father’s health was failing.
A graduate of Columbia Business School, Penny Chenery Tweedy was prepared to make tough decisions. She began by firing Meadow Stables’ long-time trainer. She understood the importance of having a trainer, a jockey and a groom who shared her vision. Similarly, Latham Seeds needs everyone – from our production team to our dealers – to embody our company’s values.
Shared beliefs and natural-born talent aren’t enough to ensure success. A quality training program also is key, whether you’re training race horses or seed sellers. Latham Dealer Kickoff is a capstone event where our sales team comes together to learn about new products and services.
Keeping with the horseracing theme, our dealers enjoyed a Kentucky Derby-themed meal that included chicken with Asiago sauce and sliced beef tenderloin plus a dessert buffet. To help you enjoy a similar meal at home, today we’re sharing with you a recipe from the Iowa Beef Council for Crumb-Crusted Top Sirloin and Roasted Garlic Potatoes with Bourbon Sauce. We’re also linking to dessert options:
Crumb-Crusted Top Sirloin and Roasted Garlic Potatoes with Bourbon Sauce
- 1 beef Top Sirloin Steak Boneless, cut 2 inches thick (about 2 to 2-1/2 pounds)
- 1 tablespoon prepared spicy brown mustard
- 1 clove garlic, minced
- 1/4 teaspoon pepper
- 1/2 cup soft whole wheat bread crumbs
- 2 tablespoons chopped fresh parsley
- 2 large russet potatoes, each cut lengthwise into 8 wedges (about 1-1/2 pounds)
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup ready-to-serve beef broth
- 2 tablespoons bourbon
- 1/4 cup half-and-half
- Heat oven to 425°F. To prepare Roasted Garlic Potatoes, place potato wedges in 15 x 10-inch metal baking pan. Combine oil, garlic, salt and pepper in small bowl. Drizzle over potatoes; toss to coat. Spread potatoes in single layer. Set aside.
- Combine mustard, garlic and 1/4 teaspoon pepper in same small bowl; spread evenly onto beef steak. Combine bread crumbs and parsley in another small bowl. Pat mixture evenly over mustard mixture. Place steak on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast steak and potatoes in 425°F oven 25 minutes; turn potatoes. Continue roasting 15 to 20 minutes to medium rare (145°F) to medium (160°F) doneness for steak and until potatoes are tender.
- Remove steak when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer steak to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
- Meanwhile prepare Bourbon Sauce. Add broth and bourbon to roasting pan; bring to a boil over medium heat, stirring until browned bits attached to pan are dissolved. Boil 2 minutes. Add half-and-half; bring to a boil. Season with pepper, as desired. Keep warm.
- Carve steak into slices. Spoon sauce over beef. Serve with potatoes.
Recipe by the Iowa Beef Council - visit online at iabeef.org.