JWest's Colonel Beau - Keep your eye out for daughters of this bull.......

J.West's Colonel Beau is pictured here, sired by JWest's El Presidente and dam is JWest's Maude Rae.  Colonel Beau is thriving under the care of Al and Dalene Ross and looks to be maturing into an excellent herd bull despite the extreme drought conditions of central Texas. Colonel Beau is pictured below at 17 months of age; he measures 51" at the hip and weighs in at a whopping 1580 lbs on that very moderate frame.  See Beau pictured at the close of this blog in October 2008 at 7 months of age, along with his dam, Maude Rae, pictured a few days ago.

Colonel Beau's dam, Maude Rae, is the product of Huck Finn and  a large deep-bodied British White female, CRAE 215G, pictured below.  CRae is a cow of unsurpassed fertility and longevity, outstanding udder, and so much more, she was born in June 1992, and she remains a working female in a British White herd in Texas today at 17 years of age. 

Beau's sire, J.West's El Presidente, is a Frame Score 2 bull of great masculinity and fertility.  El Presidente's mature weight is 1650 lbs packed on his short frame, weight taken October 16, 2009.

El Presidente has proven himself an outstanding sire of thick, moderate framed daughters; his short powerful genetics reduce the frame score of large framed dams without sacrificing body depth and breadth.

Colonel Beau shows lots of potential as being the best El Presidente sired bull on the ground today.  Many thanks to Al and Dalene Ross of Red Rock, Texas for sharing this photo with me, and my apologies for the delay in thanking you for sharing. 

British White Grassfed Beef & Green Chile Enchilada Casserole Recipe

Green Chile Enchilada Casserole

1 14.5. can Hunts Diced Tomatoes
1 10 oz. can Rotel Diced Tomatoes and Green Chiles, Mild
1  7 oz. can San Marcos Jalopeno Peppers, sliced
2 lbs of lean Grassfed British White Beef
1 28 oz. can of Las Palmas Green Chile Enchilada Sauce
1/2 cup of shredded cheddar cheese
Salt
Garlic Powder
Molina's Seasoned Salt (Molina's Restaurant in Houston)
1 package of Corn Tortillas

Combine the first three ingredients in a bowl and mix well, add about 2 tsp of Molina's Seasoning and mix well, set aside.  Brown grassfed ground beef in a large skillet, seasoning to taste with salt and garlic powder. No need to drain the little bit of natural fat and water, it will add to the flavor.

In a large Dutch Oven style pot, spray with your favorite PAM.  Put 4 corn tortillas in the bottom of the pot, add a third of the ground beef and spread evenly on tortillas, add a third of the diced tomato mixture, top with three corn tortillas, then repeat the layers twice more.

Add the 1/2 cup of cheddar cheese to the Green Chile Enchilada sauce, stir, and pour over the layers, tilt the pot around gently to move the green chile sauce through the layers. 

Bake covered at 400 degrees for 20 minutes, lower heat to 250 degrees and cook until your husband makes it home for dinner! or until tortillas are tender. 

Warning:  Recipe is spicy, skip the jalopenos to make it mild.