The demand for Texas-grown Christmas trees is on the rise as acreage and entrepreneurial interest in farms expands, despite back-to-back years of drought.

Texas Christmas tree growers are experiencing a successful season, according to Dr. Fred Raley, Texas A&M Forest Service director of the Western Gulf Tree Improvement Program.

The impact of drought varied based on localized rainfall and access to irrigation, with some farms supplementing their native tree stocks this year with shipped trees.

However, consumers should expect higher prices this holiday season for both choose-and-cut and shipped cut trees.

“Demand is up, whether the previous seasons impacted supplies or supplies held steady, so there is a potential for price increases and limited selection,” Raley said. “The increased cost of shipping in fresh-cut trees from other states will also factor into prices.”

Sales for Christmas trees typically kick off the weekend following Thanksgiving.

Texas growers are expanding their acreage where possible and diversifying their farms with hayrides, do-it-yourself decorations, wreath making and Christmas games.

“They’re trying to build a complete seasonal experience,” Raley said. “We’re seeing some older generational farms closing, but we’re also hearing from younger entrepreneurs who want to do something in the green industry, and they are looking to start with Christmas trees.”

Stan Reed, executive secretary of the Texas Christmas Tree Growers Association, estimates there are 85-95 tree farms in Texas, ranging from small “mom and pop” growers-sellers to 60-70-acre farms.

There are four primary tree varieties that perform well in Texas growing conditions—Virginia and Afghan pines and Leyland and Carolina sapphire cypresses.

Demand for replacement seedlings continues to rise.

New information and methods are helping growers increase production and limit setbacks like lost seedlings.

Christmas trees in Texas are typically grown in four-year rotations, with growers purchasing around 130,000 seedlings so far this year for upcoming replants.

Growers are encouraged to buy more trees than they will plant to replace the season’s harvest, keeping excess trees potted to replace any seedlings that fail to establish. Some growers are even keeping trees potted longer to expedite growth and shorten the harvest time to three years.

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PRIME RIB – IT’S WHAT’S FOR CHRISTMAS DINNER!

Nothing quite says Merry Christmas in Texas like a prime rib served as the main dish of your Christmas meal! When it comes time to prepare your prime rib this holiday season, be sure to reference Texas A&M AgriLife Extension Service’s Path to the Plate’s tips and tricks to ensure that the meat is cooked thoroughly and properly.

With beef production being the largest sector of the agriculture industry in Texas, it is both fitting and appropriate that prime rib act as the centerpiece of the Christmas meal. According to Dan Hale, Ph.D. and meat specialist with Texas A&M’s Department of Animal Science, it is estimated that Texas produces approximately 60 million pounds of prime rib per year. Most referred to as ribeye roast, beef rib roast or standing rib roast, prime rib is typically sold as both bone-in and boneless in stores. Despite its name, prime rib does not have to be from beef graded as USDA Prime — it is primarily from beef graded as USDA Select or USDA Choice. It should be noted that beef with higher USDA grades often produces a more desirable eating experience due to the higher amount of marbling present in the roast.

After purchasing, prime rib must be thawed and stored at a temperature below 40 °F to minimize the growth of bacteria. When cooking, it is traditionally prepared with a mixture of seasonings, then roasted under dry heat for 2-3 hours, depending on its size. When using a conventional oven to prepare your prime rib, follow these instructions:

• Preheat oven to 300 °F

• Season the outside of the roast as desired

• Cook, fat side up, to an internal temperature of 145 °F for medium doneness, which may take 20-25 minutes per pound. Use a thermometer to check the internal temperature.

• Let stand 15-20 minutes before carving

When determining how many mouths your prime rib will feed this Christmas, keep in mind that a full prime rib is seven ribs, meaning that it weighs anywhere from 15 to 18 pounds. A prime rib this size can feed a family of 16 or more people, depending on the size of their appetite’s. Smaller prime rib options are available, including those that weigh five pounds which can serve up to six to eight people.

Because lean beef cuts such as prime rib are considered nutrient rich with low amounts of calories and fats, Hale says this particular cut of meat acts as an excellent source of essential nutrients such as protein, Zinc, B12, Iron, B6, Niacin, and Selenium. Nutrition facts for 3.5 ounces of broiled USDA Choice (lean only) prime rib are as follows:

• 205 Calories

• 28.9g Protein

• 9g Fat

• 3.4g Saturated Fat

• 3.6g Monounsaturated Fat

In search of other ways to spice up your holidays or family mealtime? Head over to dinnertonight.tamu.edu or beefitswhatsfordinner.com to explore the wide variety of recipes offered for prime rib!