Hot dogs and hamburger patties are as American as apple pie, well actually, not really. But every year over the July 4th holiday and summer months, hamburger accounts for just over half of the total beef sold.

Additionally,during peak hot dog season, from Memorial Day to Labor Day, Americans typically consume 7 billion hot dogs. That’s 818 hot dogs consumed every second during that period!The hot dog found its beginnings early, as sausages were first found in recorded history; as far back as 9th century b.c. Homer’s Odyssey. Later renditions are credited to multiple sources in Germany and Austria where the frankfurter and wiener were founded. From there, the hot dog expanded and has become one of the most popular processed meat items in the world.The founding of the hamburger is just as varied as its’ hot dog counterpart, though most believe the name comes from Hamburg, Germany. History recounts the Hamburg Steak and the hamburger sandwich as possible names giving insight into who and how they were founded.Regardless of how the hot dog and hamburger were founded, it is evident today that we have taken a simple meat product and turned it truly into a delicacy. Both hot dogs and hamburgers go well with grilling, broiling, or searing off in a skillet. Simple in nature, but both work well with additions to enhance their flavor. Bacon, cheese, condiments, etc. The options are endless!

-written by Brian Brozovic

Name: Donald & Lois Hough (Sounds like tough)
Operation Name: Hough Ranch
Location: Joseph, Oregon
How long in business: est 1952 Started ranching and teaching in Colorado, then moved to Joseph in 1971
Segment: Cow/Calf – Natural Program

PHNB: What brought you from Colorado to Oregon?
LOIS: We found a good ranch available for the right price. The area we lived in in Colorado was growing and becoming a bedroom community. We were looking to expand the herd when we found this property.
PHNB: Tell us a little bit about what a “typical” day might look like at this time of year.
LOIS: Well, first of all we check all the cattle, see what’s going on with them, see if anybody needs any help. Once that’s taken care of everyone gets fed. Then there’s doctoring to be done, grafting twins onto someone who’s lost a calf. Feeding takes up most of the day. Heifers need to be checked – now that we’re getting older checking the heifers at night doesn’t happen every night – we hire help when we need to. Calving season is about two months – into May sometimes. Then branding begins and hopefully turning out.
PHNB: What do you find most exciting about ranching?
LOIS: Oh probably the calving. Helping them out, watching them grow, weaning the babies.
PHNB: How long have you partnered with Painted Hills Natural Beef?
LOIS: We’ve been with PHNB since the beginning.
PHNB: What attracts you to Painted Hills Natural Beef?
LOIS: Seems like we met Merhten Homer at a county fair, maybe a beef auction. He approached us about the Natural Program, we liked the sound of it and signed up.
PHNB: What is your favorite cut of beef and preparation method?
LOIS: Grilled Steak – my favorite is the one that is the best buy [laughs]. I can fix a steak most any way. I just get the best buy. We used to always have something on three legs that we butchered, but these days we buy it from the store more often than not. Beef is my favorite, I prefer it to chicken or pork so that’s what I buy mostly.

Name: Mike Widman
Operation Name: Widman Ranch
Location: Baker City, Oregon
How long in business: est 1864 by great-great grandfather, from Germany
Segment: Cow/Calf – Natural Program
PHNB: Tell us a little bit about what a “typical” day might look like at this time of year.
Mike: We’re running two herds, winter and spring. Calving season arrived early this year, first calve came in last night Sunday (1/24). It’s pretty much me when I calve. I check ‘em at midnight, and throughout the day. The cows always eat before I do. The days and nights consist of tagging, feeding, calving – every cow gets handled on the ranch. We have a wolf issue this year so we have to go through the herds in the bush and check on any calves there. During the snow it makes things a little more difficult. Gotta make sure the calves get dried off and warmed up. There’s always something to be done in the springtime. If your sittin’ still your not moving forward you’re going backwards. Weather is the biggest factor this time of year. The cows gotta work hard. It’s time to get ‘em off the hay and make ‘em earn their keep grazing. If you want to learn the quality of a cowman don’t look at a cowman’s pants, look at the cow herd they run.

PHNB: What do you find most exciting about ranching?
Mike: I started working on ranch when I was about 6 yrs old, buckin’ hay, feeding sheep, caring for cattle. I have a passion for watching those cattle grow. When they get about 60 days old you can kinda tell how they’re gonna be. Every cow and bull has to do their job or they don’t stay around very long.

PHNB: How long have you partnered with Painted Hills Natural Beef?
Mike: Widman Ranch was one of first producers for PHNB in the Baker City area.

PHNB: What attracts you to Painted Hills Natural Beef?
Mike: I like the quality of the cattle PHNB uses. They pay for good choice beef. Our beef grade out Choice to Prime. One thing about Meherten, he likes good cattle. My cattle always ranked in the top 5% of PHNB cattle. I like knowing how my cattle are doing from birth to when they’re on the rail. My cattle are high priority.

PHNB: What is your favorite cut of beef and preparation method?
Mike: Back in the day I’d said a ribeye, but these days a Flat-iron or Sirloin, of course I make a good hamburger. Just throw ‘em on the grill with some garlic, salt and pepper and it’s pretty good after a while.