The Australian Wagyu Update

update

th e australian

wagyu

issue 46

AUG 2010

The Australian Wagyu Update is produced by the Australian Wagyu Association Ltd. on behalf of the membership

IN THIS ISSUE ■■ ■■

■■ ■■

■■ ■■

A cut above at Primex 2010 Expert to give talk on digital imaging at AWA Conference DNA-based parentage testing Can grass-fed Wagyu make the grade?

Describing the taste of Wagyu Stockyard claims Branded Beef crown

DATES for THE DIARY ■■ ■■

■■

AWA Conference - Sept 17-19th Wagyu Update Issue 47 submission deadline - Oct 29th release date - Dec 2010 Breed Certification forum Sept 19th, AWA Conference

top program for conference In the spirit of moving its annual conference program to different regional centres each year, the AWA will host its 2010 conference and AGM in the nation’s capital, Canberra from September 17 to 19.

Sept 11 - Oct 10

Floriade 2010 will feature more than one million blooms and provide a colourful backdrop to the 2010 AWA conference to be held in Canberra.

Organisers are putting the finishing touches on an outstanding conference program which promises to inform, educate and entertain. Breeders from all states will gather for this year’s activities taking place at the Rydges Lakeside Canberra Hotel, overlooking the picturesque Lake Burley Griffin.

The event will follow similar lines as in previous years, starting with a Meet and Greet cocktail party on Friday evening, allowing members to renew old acquaintances and make new contacts across industry, ranging from fellow breeders to lot feeders, processors, wholesalers and live cattle and meat exporters.

The conference program will commence on Saturday morning, immediately after the association’s annual general meeting. The conference sessions will conclude with a Gala Dinner that night, showcasing premium Wagyu beef. A highlight during the much-anticipated social occasion will be the traditional charity auction, which in past years has raised up to $7200 for charities including the Royal Flying Doctor Service.

The Sunday morning program will take a low-key industry forum approach, with plenty of opportunity to interact with speakers during question and answer sessions. Proceedings will draw to a close with a lunch, allowing delegates plenty of time to start their journey home during the afternoon.

Officially opening this year’s conference will be Peter O’Byrne, former chief executive officer of AusTrade. Sponsors so far include Elders, Commonwealth Bank, the Australian Agricultural Co, and Rural Press.

Canberra is a comfortable drive from both Sydney and Melbourne, and the centre is well serviced with regional airline flights from eastcoast capitals and larger regional centres. n

conference information Further information can be found by visiting the AWA website: www.wagyu.org.au or contacting the AWA Executive Officer Michael Beattie email: michael.beattie@abri.une.edu.au phone: 02 6773 3355 (business hours)

2

australian wagyu Update I AUGUST 2010

a cut above

left

Darren Hamblin (right) and Maydan feedlot proprietor Geoff Willett share a taste test sample from one of Darren’s winning carcases in the recent Pacific Beef Carcase Competition.

Wagyu claim Primex carcase crown

The ability of Wagyu-infused cattle to perform strongly in a range of market end-points was illustrated when a group of F1 Wagyu bred in Central Queensland won a major 70-day domestic grainfed carcase competition recently.

While the great majority of Wagyu-influenced cattle bred in Australia obviously enter longfed feedlot programs, results from the Pacific Carcase Competition held as part of the Primex Field Days at Casino, NSW, demonstrated their capacity to produce outstanding results in other market segments.

Central Queensland beef producers Darren Hamblin and wife Melanie entered a pen of four steers in the competition, produced out of Angus, Murray Grey and Brahman females. The Hamblins operate a large and growing Wagyu F1-Purebred operation which within two years should turn off close to 2500 steer and heifer weaners annually, including about 1000 conceived through AI. The Hamblins are custom-feeding clients of Geoff Willett’s Maydan feedlot near Warwick, which acted as host feedlot for the Pacific Carcase Competition.

“We were a few steers short of a consignment to fill a deck, so we threw in a handful of extra cattle for the carcase competition almost on a whim, after Maydan staff encouraged us to enter,” Darren said.

The competition was based on 70-day grainfed specifications, fed a high-energy, high-performance ration unlike that typically

www.wagyu.org.au

fed to Wagyu to fully express marbling.

A range of breed types were represented in entries from across NSW and Queensland, from straight Angus, to Santa Gertrudis, European, Droughtmaster and Senepol genotypes. The teams-based competition assessed entries on a combination of feedlot weightgain and health performance, carcase quality and MSA grading criteria.

The Hamblins’ steers were judged overall champions, topping results in the MSA eating quality assessment category and combined carcase performance category (factoring in meat yield and market specifications). They were also solid midrange performers in the feedlot weightgain section, averaging an impressive 2.41kg/day.

The winning steers produced some of the highest marbling scores in the competition, mostly score 2s, which for milk-tooth cattle fed a high-energy ration for just 70-days, was an outstanding result.

One of the team of four steers was bred on the Hamblins’ home property, Strathdale, near Sarina, while the remaining three were from their second property, Orana Downs, a buffel grass breeding/growing block near Middlemount. The calves received no grain Continued page 6

3

from the editor

wagyu content certification scheme Wagyu is exceptional :- exceptional taste, exceptional tenderness, exceptional juiciness and exceptional potential.

Much of our marketing initiative is based around the concept of Wagyu being exceptional. Science and community appreciation will attest to the first three.

Potential has yet to be realised. As we are often reminded, potential and five dollars will buy a cup of coffee. To choose an analogy closer to home, potential and eight dollars will buy a Wagyu steak at some hotels. The challenge for the Wagyu industry is to realize that potential.

Unfortunately the price asked and received for Wagyu is not exceptional.

Input costs are high, production times are long and the demands of the export process are costly and complex. Wagyu is in short supply and high demand.

An exceptional product in short supply and high demand should be able to attract better prices across all stages of the supply chain. Now is the time to start to correct the price shortfall. To do so we must learn to place a higher value on our product. If we do not do so, the consumer will certainly not do so and we will continue to receive marginally more than commodity price. Twenty years of

CONTRIbutors

Justification can be achieved by the introduction of a Wagyu content verification scheme. It can provide the circuit breaker that we need to justify asking a higher price. Such a scheme is capable of offering the concept of breed integrity to the beef produced by members of the Australian Wagyu Association.

Other breeds market beef. We market Wagyu and can prove it.

Certification has the advantage of defining our breed. We can only access the premium market on a consistent basis if we can differentiate our product from other beef. “Waiter! I ordered Wagyu. I know Wagyu and this is not Wagyu.� Fortunately this is a comment that we hear only occasionally.

The fact that we hear it at all should be a concern. So too should be the concept of the eight dollar Wagyu steak. Substitution is amongst the greatest threats to the long term financial viability of our industry and to our ability to achieve a higher commodity price. Substitution drives down prices as quality product has to compete price wise with the substituted product.

A disappointed consumer will not buy again anywhere or at any price. This may not be a big loss if the consumer is a solitary diner in a small rural restaurant but is a major loss if the consumer is a international buyer purchasing forty tonnes a month.

It is in our long term interests to provide protection for the consumer. Consumer confidence is the key to repeat sales.

Anyone can sell Wagyu once. Business growth, stability and the future success of the industry are based on repeat sales. Consumers purchase initially out of curiosity, they purchase repeatedly out of confidence. A breed content verification scheme underpins that confidence .

The marketplace currently associates the word Wagyu with quality and a fine eating experience. We should do everything possible to preserve that association.

The reputation of Wagyu is worth

disclaimer

writers Emily Piper, University of QLD, Michael Beattie.

wagyu breedplan executive officer Michael Beattie email michael.beattie@abri.une.edu.au phone 02 6773 3355 | fax 02 6772 5376 Australian Wagyu Association, ABRI, University of New England, ARMIDALE NSW 2351 AUSTRALIA

designer/PUBLISHER Heather Frazier email heather@squishcreative.com phone 0432 949 764

MAGAZINE ENQUIRIES phone 02 6773 3138 email office@wagyu.org.au

service by the magazine of the Association, nor

Editor Angus McClure email auswagyu@bigpond.com phone 0400 435 631

4

allowing the marketplace to determine the price has seen a steady downward drift. If improvement is to take place we must take the opportunities as they arise to reverse that trend. A higher price value for Wagyu must be backed up by a higher product value, i.e. higher quality and evidence to support the claims of that higher quality and by inference value. It is easy to justify the claims of a higher quality. Fortunately it is also easy to provide the evidence to justify the claim.

The views expressed in the Wagyu Update are not necessarily those of the Australian Wagyu Update or the publisher. Reproduction in whole or part is strictly forbidden without the written permission of the publisher. Acceptance of an advertisement does not imply endorsement of any product or support any claims by the advertisers. Published

by Squish Creative. Printed by Litho Art.

australian wagyu Update I AUGUST 2010

Wagyu conference

defending. If lost it will be very difficult to re-establish.

There a two processes necessary in establishing consumer confidence. The first involves attention to the processes of genetics, animal husbandry, feeding, transport, slaughter and meat packaging that will provide the quality eating experience that in turn will give the consumers the confidence to buy again.

The second involves a process that allows for a documented uninterrupted trail from DNA parent verification thought NLIS verification, transport, slaughter and meat processing to the point of purchase and which can be subjected to audit. Such a trail is capable of providing the consumer with reassurance that what they have paid a higher price for is what they get.

The Australian Wagyu Association differs from traditional breed societies, in that our membership includes all those involved in the Wagyu industry from calf producers to meat marketers. It is necessary for a verification scheme to be constructed in such a way that not only does it have intellectual rigor and relevance to the industry but that all members can take advantage of it.

Delays experienced in the design of this scheme have been due to the determination of the board of the Australian Wagyu Association that the process should be as inclusive as possible.

The F1 crossbred product is as relevant to the industry as the full blood product even though the preparation and marketing of each is very different. The marketplace as a demand for a very wide range of product. F1 crossbreed Wagyu is identified

www.wagyu.org.au

by the presence of umami, a unique flavour associated with muscle proteins.

Fullblood Wagyu is identified by the presence of unique flavours associated with the fatty acids represented by marbling. The balances of Wagyu content between F1 and Fullblood provides a unique blend of these two flavours and caters for a wide variety of palates.

Because different markets prefer different blends this has the potential to become a powerful marketing tool. It is appropriate therefore for the Wagyu content verification scheme to provide for all product with at least 50% Wagyu content.

marketplace. It is not designed to describe the branding of different meat quality grades or the expected eating quality.

Certification is capable of raising the profile of Wagyu in the marketplace. It offers independent, arms length, third party support to commercial Wagyu brands to assist them in gaining a greater share of the premium beef segment.

The scheme is not a ‘meat marketing brand’ in its own right but a certification of Wagyu content that can be used alongside or in conjunction with established brands in the

This scheme is voluntary. It is not a guarantee of marketing success. It is merely a marketing tool and, like all tools, time and practice is necessary to obtain the most effective use. It compliments an ever expanding workshop of tools that we can select from to promote the profitability our business.

Certification will need to be complimented by a marketplace education and promotion initiative in order for it to be a success. This provides an opportunity to educate the retail marketers of Wagyu, i.e. butchers, restauranteurs and chefs, on methods of product preparation for the best eating outcomes of individual cuts. This will help to keep the momentum going in increasing domestic sales of Wagyu product. Such sales have doubled over the past few years.

Angus McClure 5

a cut above

from page 3 - Wagyu claim Primex carcase crown

assistance prior to consignment to Maydan, being taken directly out of their grower paddock. The Hamblin family is concentrating on building a herd of F2 through to purebred cattle, driven by the use of AI. With property portfolio expansions and females numbers needing to increase rapidly, it has brought about the need to source suitable outside breeds to suit F1 production, hence the move into Shorthorns covered by selected fullblood Wagyu bulls.

“With F1 cattle carrying good genetics, we hope to achieve marbling scores of 6-8 or better fairly consistently,” Darren said.

Currently the Hamblins have a retained-ownership pen numbering about 150 head being custom-fed at Maydan that has completed 300 days, and another pen carrying similar numbers has just started their program. Within two years the Hamblin operation will generate about 2500 F1 and F2 calves, including 1000 to 1200 of which will be AI-bred. Darren will inseminate 600 females himself at Strathdale, while his manager at Orana Downs will do another 600-700.

“AI gives us access to better quality genetics, and it is being used primarily to improve the rate of genetic gain in our F2-Purebred program,” he said.

WHERE TO GO NOW

The cow herd is currently in transition, with only a couple of hundred Brahman-type females remaining, gradually being replaced by Angus, Murray Grey, Shorthorn and Wagyu F1 females to heighten the l ikely marbling performance in offspring. Bigger-framed Shorthorns will be used primarily as the basis for a longer-term F2 feeder calf program. Darren said while there was a considerable environmental challenge running British-type females for F1 programs in Central Queensland, he had found the Wagyu influence injected additional hardiness and adaptation into the calves and F1 females retained for breeding.

“Anything with Wagyu in it is much more hardy than straight British. They do really well on our country,” he said.

Darren said he’d been lucky to tap into some good local knowledge about Wagyu breeding which had helped his transition into the Wagyu industry.

“I’m starting to get a better appreciation of the different Wagyu genetics and what they have to offer. The sire-line names don’t roll off my tongue like they do for some people, but I’m now confident I know the right lines to produce the sort of performance I’m looking for. We’re looking to retain some frame and scale in our cattle, as well as delivering a good level of marbling,” he said.

Avoid Inbred genetics and their problems Move forwards with unique New Era Tajima bloodlines. Regardless of what you are breeding, Tajima is an essential component.

Specialised Tajima breeding with proper inbreeding co-efficients - developed over 15 years to suit Australian conditions.

Move into Maternal Carcase Power and Purpose Bred Genetics

FULLBLOOD BULLS, SEMEN AND EMBRYOS Contact: Barbara Benjamin Ph: +61 (0)3 52662150 +61 (0)427 042818 Email: goshuwagyu@bigpond.com

awa_ad.indd 1

6

1/03/2010 12:28:42 PM

australian wagyu Update I AUGUST 2010

left

Central Queensland Wagyu F1 producer Darren Hamblin and son, Will, with a sample steak from one of their winning entries in the Pacific Beef Carcase Competition conducted as part of the Casino field days.

a cut above

bottom

This pen of 150 Wagyu F2s on feed about 300 days are being custom-fed at Maydan Feedlot for Darren and Melanie Hamblin.

The Hamblins have just purchased a good line of more than 850 Shorthorn heifers from vendors who are recording marbling scores in the 2-3 range with straight Shorthorn steer siblings on feed for 100-150 days. Using the right fullblood Wagyu bulls over these females should produce a good-framed animal with excellent marbling scores and consistency, Darren believes. This program will also provide a good platform to progeny-test (through carcase results) the bulls in use, on a considerable scale.

The Casino carcase competition result came as a source of encouragement to Darren, given that depending on seasons, market demand and other factors, he has to make sometimes tough decisions about how best to market his calf turnoff each year.

“Most years they are sold as feeder steers for the feedlot, but this year, because of circumstances and a flat market for Wagyu feeder cattle early in the year, I sold the steer portion straight off the cows into the local store market. We achieved $2/kg liveweight for them, which as pretty good money at the time, given that they were good, heavy calves as a result of the season.”

The weaner steers - not identified specifically as Wagyuinfluenced - were sold in large lines through Gracemere (Rockhampton), Emerald and Nebo store sales.

“They attracted lots of complementary remarks from cattlemen attending the sales, saying what a good line of Brangus weaners we had produced,” Darren said.

“But given that time again, I wish I had kept them all – the demand for Wagyu F1 feeders has just gone crazy since they were sold earlier in the year.”

The winning group of Hamblin steers collected $4500 in prizemoney out of a total Pacific Carcase Competition prize pool worth $10,000. Event coordinator Jason Strong said the highest individual animal carcase score of 85.5 points recorded by one of the Hamblin steers would have been more than competitive in Sydney Show’s led steer carcase competition this year, which uses the identical point-score system.

“These are commercial animals being selected to go into a commercial trial, and a number of them performed as well as specially-selected and prepared individuals in a major national led steer competition,” Mr Strong said.

Primex field day visitors attending the carcase competition results and prize presentation had the opportunity to sample striploin and cube roll steaks taken from the best performing of the Hamblins’ steers, in the ‘ultimate’ carcase eating quality assessment. n www.wagyu.org.au

7

macquarie downs Leyburn QueensLand 4365

a feedlot devoted to product excellence Specialist feeders of Wagyu cattle and providing a Custom Feeding Service Macquarie Wagyu are welcoming new clients.

Fullblood cattle are given the option of housed pens.

covered pens

8

custom feeding service

product excellence

Anthony Winter tel 07 4695 5132 mobile 0400 337 472 anthony.winter@macquariewagyu.com

australian wagyu Update I AUGUST 2010

Wagyu conference 2010

top

Headling the guest speaker list at this years AWA annual conference, Professor Keigo Kuchida will share insights into his work. left

Professor Keigo Kuchida works on developing advanced objective carcase quality and yield assessment systems using digital image analysis.

japanese grading/imaging expert to talk at canberra Headlining the long list of guest speakers presenting at this year’s AWA annual conference will be noted Japanese meat scientist, Professor Keigo Kuchida, who is an expert in the field of digital imaging.

Prof Kuchida, from Obihiro University in Hokkaido, is developing advanced objective carcase quality and yield assessment systems using digital image analysis. The advantages of electronic grading systems have been recognised for a considerable time, taking the subjectivity out of manually-graded carcase assessment, picking subtle variation from one carcase to another and delivering a level of repeatability that human graders cannot match. Australia has already developed its own VIAscan vision-based assessment systems over the past ten years, which have been adopted in some abattoirs across the country.

The systems under development in Japan are regarded as ‘next generation’ vision grading technology....

The systems under development in Japan, however, are regarded as ‘next generation’ vision grading technology, with greater ability to define differences between more heavily marbled carcases.

They are said to offer a degree of sensitivity up to four times as acute as VIAscan systems, and can grade other attributes such as meat texture, as well as meat colour, fat colour, fat cover, and rib eye-muscle area and shape. From this information, the equipment can extrapolate a predicted meat yield and intramuscular fat percentage for each carcase.

The technology, now in its fourth prototype stage of development, is currently under commercial trial in the Japanese Wagyu beef industry, and large amounts of data are being collected. Prof Kuchida is also doing some collaborative work with Australia’s Rod Polkinghorne, head of the Meat Standards Australia pathways development program.

Continued page 10

www.wagyu.org.au

9

Wagyu conference 2010

> David

Farley

AACo Chief Executive Forum panel member Breed Certification Scheme

pictured above

View looking toward the National Museum of Australia from across Lake Burley Griffin shot at night with the Telstra Tower in the background.

from page 9 - Japanese expert to visit Canberra > David

Foote

Australian Country Choice Chief Executive

Speaker discussing retail branding issues.

During his presentation, Prof Kuchida will demonstrate the portable equipment, using a sample of quartered Wagyu rib sections ranging from marbling scores 3 to 9+. The audience will have the opportunity to grade the sections themselves, using visual appraisal, and then compare their own scores with those delivered through the images captured by the equipment.

Prof Kuchida’s presentation this year will occupy most of the morning conference session, held after the AWA annual general meeting.

> Don Mackay Rangers Valley Feedlot

Chief Executive

Forum panel member Breed Certification Scheme.

> Frank

Correnti

Brisbane restauranter

and red meat industry consultant Forum panel member Breed Certification Scheme.

> Phil

Morley

former Senior Woolworths

red meat executive, now runs Certified Aust. Angus Beef brand scheme Speaker discussing strength and value of beef brands.

10

During the afternoon conference sessions, the focus will swing to the Wagyu certification scheme. Industry consultant Phil Green, from Greenleaf Enterprises, will deliver a summary of the current version of the minimum standards model. He will be supported by: ■■ An AQIS representative, who will discuss the use and application of breed descriptors in overseas markets from a regulatory perspective ■■ A retail/food service brand integrity perspective will be presented by a prominent Australian restaurateur ■■ The strength and value of beef brands, and truth in labeling will be discussed by Phil Morley, a former senior Woolworths red meat executive who now runs the Certified Australian Angus Beef brand scheme ■■ David Foote, chief executive of Australian Country Choice, a large Brisbane export and domestic beef processor, who will discuss retail branding implications.

Following a late breakfast on Sunday morning, a breed certification forum will be held with a panel of key industry stakeholders who have been invited to share their varying views on the certification scheme in its current form.

Some of the participants invited to be on this panel include Don Mackay, Chief Executive of Rangers Valley Feedlot; Brisbane restaurateur and red meat industry consultant Frank Correnti, David Farley, Chief Executive of AA Co, Percy Hornery & Keith Hammond, large commercial producers of Wagyu cattle and fullblood producers David Blackmore, Scott DeBruin. Each panelist will have ten minutes to present their views on the certification scheme in its present form at the forum. Following the presentations, a general discussion will be held to answer attendee questions.

The AWA board has decided that a vote of AWA members (plus proxies) will be taken on the spot after the forum on whether to proceed with the certification process in its’ current format. Thus, a ‘go/no-go’ decision on the implementation of the certification plan should be reached within a short period after the completion of the 2010 conference. n All information accurate at time of printing but subject to change without notice.

australian wagyu Update I AUGUST 2010

The Australian Wagyu Beef Network marketing | consulting | backgrounding | bull leasing | transportation

Specialist in marketing your Wagyu heifers and steers regardless of market fluctuations

Bulls available with buy back arrangement

For enquiries contact Jerome Hayden (AWBN) mobile 0408 252 089

Sons of Michifuku, 003, Goshu Kitada, Shikikan, Ichiryuno, Itoshigenami.

email jerome@awbn.com.au

Trent Bridge Wagyu (bull enquiries) phone 02 6775 8332 email walandjen@bigpond.com

Wanted - F1 Wagyu steers and heifers, - All different entry weights for feedlots or backgrounding,

- Breeders to produce F1 Wagyu.

from conception to consumption www.wagyu.org.au

11

from the lab

dna-based parentage testing in cattle Accurate pedigree recording underpins genetic gain. While field records go some way to filling this role by “mothering up” cows and calves, these records are sometimes inaccurate and paternity assignment in multi-sire herds is not possible.

In addition to this, the widespread use of artificial reproductive technologies has meant that one or both parents are often not owned or even sighted by the owners of the resulting calf. So how do you know you’ve got what you paid for?

DNA-based parentage verification has revolutionised pedigree recording in the cattle industry and the Australian Wagyu membership is arguably one of the leaders in Australia with regards to the application of this technology.

an exclusion basis and DNA markers are used to exclude an incorrect parent from the pedigree.

Full parentage testing is often used by stud producers and is essential when estimated breeding values (EBVs) are being used as the basis for selection.

Paternity testing is often used by both stud and commercial operations where artificial insemination or multi-sire mating systems are employed on a regular basis.

The type of genetic marker that has been used for parentage assignment over the past decade or more is known as a ‘microsatellite’ marker. These are regions of DNA that are commonly referred to as ‘junk’ DNA. They are repetitive sequences

The University of Queensland’s Animal Genetics Laboratory, in collaboration with CSIRO, was the first laboratory in Australia to scientifically validate and offer a DNA-based parentage test for cattle.

Prior to this, parentage was confirmed using blood grouping which was less accurate than the current DNA technology and would certainly not be suitable for large multi-sire herds. The technology has changed somewhat over the 15 years that DNA-based parentage testing has been offered at the university, but the principal is still the same. Parentage is determined on

12

The effectiveness of DNA markers in assigning parentage is influenced by a range of factors. These include the number of markers tested, the degree of relatedness of the animals in a herd (level of inbreeding), the breed or subspecies (Bos indicus vs Bos taurus) of the animals, and importantly, the variability of the markers employed.

(for example, ‘ACACACAC’) and the number of repeat motifs varies between individuals. The variation in repeat number is reflected in the size of the marker and it is these sizes that are reported as an animal’s ‘DNA type’. Microsatellite markers used in parentage testing can have up to 20 or 25 different sizes and it is this variability that makes them useful for parentage testing.

Parentage testing relies on the principle that an individual will inherit half its DNA from its mother/dam and half from its father/sire. Figure 1 below illustrates what a marker looks like once it has been converted to a digital image on the computer. The numbers below each peak correspond to the size of the marker and

1818

250

260

270

280

290

SIRE 2 258

260

22 Plex

1818

1818

250

260

270

280

290

SIRE 1 252

22 Plex 1818

250

262

1818 260

270

280

290

calf 262

22 Plex

Figure 1

266

1818

1818

250

260

270

280

dam 266

270

290

This figure is an example of just one marker that is used in a panel of 22 at the Animal Genetics Laboratory for determining parentage.

australian wagyu Update I AUGUST 2010

from the lab

story by

Emily Piper, Animal Genetics Laboratory The University of Queensland images below

Staff working in the Animal Genetics Laboratory at the University of Queensland.

this is the digit that appears on an animal’s DNA profile report. In this simple representation it can be seen that Sire 1 is the qualifying sire of this calf. Sire 2 is excluded from the parentage because it carries marker sizes 258 and 260, whereas the calf carries neither of these marker sizes. The calf has inherited its 262 allele from Sire 1 and its 266 allele from the dam.

The 22 markers used by the Animal Genetics Laboratory have been statistically validated and provide a high level of accuracy.

The chance of two animals having the same DNA type across our 22 markers is extremely low, approximately 1017 – 1019 depending on the breed. For all breeds, 99.9% of incorrect matings will be detected by parentage analysis incorporating both parents using this 22-marker panel. For analyses that only use one parent (such as multi-sire mating analyses) this figure is reduced slightly to around 99.6% to 98.3% depending on the breed and the number of parents involved in the analysis. This figure is further reduced when lower numbers of markers are used. There are 12 internationallystandardised markers recommended by the International Society for Animal Genetics.

Because each laboratory around the world reports its DNA types in a different “language”, a biannual test allows laboratories around the world to standardise the language and exchange information with each other. However, because only 12 markers are currently standardised, if profiles are

www.wagyu.org.au

required from other laboratories for a parentage analysis, only 12 markers can be used in the analysis, reducing the accuracy of the test. Hint: try to stick to one laboratory and have overseas profiles upgraded to a full marker panel at your local laboratory.

Recently there have been discussions regarding the use of SNP (single nucleotide polymorphism) markers for parentage analysis. These are generally bi-allelic markers (ie. there are generally only 2 variations or alleles of each marker) and consequently, much larger numbers of SNP markers are required to obtain accuracy levels comparable to a panel of microsatellite markers. There are several advantages to the use of SNP markers including the fact they are the type of marker used for predicting production-related traits, but also because analysis can be more easily automated than microsatellites.

The International Society for Animal Genetics has not yet released a recommendation regarding the use of SNP markers for parentage analysis, however, if this should come to fruition there will be significant challenges surrounding the transition from microsatellites to SNPs as they cannot be used interchangeably for parentage analysis. The International Society is meeting in July 2010 and no doubt the subject will be raised again. Be assured, however, that the Animal Genetics Laboratory has no intention of giving up microsatellite parentage testing in the foreseeable future. n

13

IT’S YOUR CHOICE

PICK THE BONUS THAT SUITS YOU This season we’re giving you two great bonus choices!

Buy 10 litres of Genesis Pour-on, and you can either choose to receive a huge Kincrome Tool Box for your ute or you can choose our Value Pack featuring a bonus 2.5 litres with your 10 litre purchase.

What will you choose – Bonus Kincrome Tool Box or Bonus Product?

It’s a win-win either way, so talk to your CRT local bloke as soon as you can.

While stocks last

VALUE P ACK WI TH BONUS 2 WITH E .

5 VERY 10 L L PUR

OR

CROME N I K S BONU L BOX SE A THOEVO PURCH ERY 10L

CHASE

WIT

21 day meat withholding period 21 day export slaughter interval 21 day re-treatment interval Dung beetle population friendly†

Double strength (1mL/20kg dose rate) Broad spectrum* – controls all major internal and external parasites including roundworms, lungworm, buffalo fly (up to 21 days), cattle tick, mites, biting and sucking lice.

Nil milk withholding period

* See product label for full claims.

Reference - National Regulatory Authority Special Review of Macrocyclic Lactones (1998)

†

Ancare Australia Pty Ltd, Level 6, 79 George Street, Parramatta NSW 2150 (ABN 73 076 252 241).

GENESIS is a registered trademark of Ancare. © Copyright 2009 Ancare Australia Pty Ltd. All rights reserved. GENE-10-001.

ANCARE TECHNICAL HELPLINE

1800 001 973

14

ANC1912

®

australian wagyu Update I AUGUST 2010

grass-fed wagyu

left

Until Greenhams establishes a dedicated Wagyu grassfed/ shortfed brand, much of the ‘trial’ product being generated

by Greenhams is being utilised within the company’s existing Cape Grim Natural Beef brand, endorsed by celebrity chefs like Neil Perry, who operates the famous Rockpool restaurants in Sydney and Melbourne.

greenham eyes-off grassfed wagyu project Spurred-on in part by the outstanding success of its Cape Grim premium grassfed beef brand produced in Tasmania, progressive southern meat processor HW Greenham & Sons is in the early stages of exploring prospects for a grassfed/shortfed Wagyu brand program.

The project could ultimately help blaze a trail for commercial-scale Wagyu branded beef produced under systems other than conventional long feeding in Australian feedlots, while doing so at considerably lower cost.

Greenhams’ existing Cape Grim product, produced mostly from Angus cattle grown out on grass to heavy export weights with no use of hormonal growth promotants (HGP) We saw potential for a or antibiotics, has established a strong grassfed / free-range, ‘natural’ market niche at the top end of the Australian food service market. It or perhaps short grain is widely used and endorsed by some of assisted Wagyu product Australia’s best known celebrity chefs, in the premium domestic including Neil Perry, who operates the and export markets. famous Rockpool restaurants in Sydney and Melbourne. HW Greenham & Sons has www.wagyu.org.au

grown over six generations of family ownership into a multi-million dollar meat processing business, with processing and export centres near Tongala in north-eastern Victoria and Smithton in Tasmania’s pristine north-west.

Peter Greenham Jr said the company saw a distinct potential for a grassfed/free-range, or perhaps short grain assisted Wagyu product in premium domestic and export markets.

“We are really only starting to explore those prospects, however,” Mr Greenham said.

“We’ve been buying lines of Wagyu heifers for the past 12 months for placement on high quality Tasmanian pastures, to try to determine what level of quality can be achieved and how this might be promoted to customers, both within Australia and overseas.” Continued page 16

15

grass-fed wagyu right

Greenhams managing director Peter Greenham is enthusiastic about prospects for a dedicated grassfed/shortfed Wagyu brand

from page 15 - Grass-fed Wagyu project

Currently Greenhams has 3000 Wagyu heifers on pasture, mostly in Tasmania’s lush northwest region. An early exploratory kill of 180 head took place during May. While there was some variation in performance, marbling scores up to 7 were recorded in some carcases, while scores around 2-3 were more common. Early results suggested that Wagyu heifers on grass needed to be 36 to 42 months of age to fully express their grassfed marbling potential, Mr Greenham said. Samples from the trial have been sent to Japan for a full fat composition analysis, which should help clarify what differences the product might have in a nutritional sense from conventional long grainfed Wagyu.

“There is really no other Wagyu product like this being produced in the world, in any significant numbers,” Mr Greenham said.

and could target a distinctly different segment of the market than other longfed Wagyu beef.

“If we can add value through 70 to 100 days on feed, then we may be able to add some value to the F1 heifer price above Angus rates, and continue to get their premium price for their steers entering other longfed programs. Heifers, generally fatten quicker than their steer siblings, and have potential to produce more marbling at shorter days on feed or off grass,” he said.

Livestock supply will be another challenge going forward, if Greenhams decide to develop a dedicated Wagyu brand program. Fortunately there was a good population of Angus breeders in Tasmania, some of whom could be encouraged to engage in an F1 Wagyu program if the carcase trial results looked promising.

“The Japanese are used to the white fat, and extreme high marbling from grainfeeding, which we are unlikely to be able to match off grass - but let’s see what the market thinks of a free-range type product.” “Obviously this also has a lower production cost than conventional grainfed Wagyu beef. Increasingly, cost/price is an issue in the modern consumer market.”

“But there’s not a lot of Wagyu crossbreeding being carried out in Tasmania now, and for any new brand program to be successful, it would need to generate some volume of supply,” Mr Greenham said.

Should the dedicated grassfed Wagyu concept prove too much of a challenge in terms of delivering consistency in fat colour, marbling and other quality traits, Mr Greenham said the company may explore shortfed grain programs – perhaps only 70 to 100 days - as another option for development over the next 12 months.

It was felt that short-term grain programs might help iron-out any inconsistency in fat colour in grassfed Wagyu, particularly.

“Currently Hammond Brothers at Robbins Island were the largest producers in Tasmania, and in our opinion their cattle produce the best performance. We have fed quite a few of their cattle over the past 18 months and they are the best performers we have seen. The marbling in some cases has been quite extraordinary, off grass,” Mr Greenham said.

“Unless we can get some marbling scores of 3-5 with some consistency, it may be difficult to make a brand distinction (and extract a price premium) for a grassfed/shortfed Wagyu brand over a top-end Angus-driven grassfed brand using older animals, like Cape Grim,” he said.

Such a shortfed brand would still retain significantly lower costs than a 300-days plus traditional Wagyu feedlot program,

16

The program could also tap into F1 heifer supply from across Victoria, however supplementing any supply out of Tasmania.

On the MSA grading scale, all of the early Wagyu trial cattle would achieve MSA boning groups 1-4, making them elite performers gauged on MSA benchmarks. Individual carcases producing marbling scores 2 or higher would normally fit MSA boning groups 1 or 2. Currently, all the Wagyu F1 product under examination is being directed into Greenham’s existing Pure South premium short grainfed yearling or Cape Grim Angus-based heavy export brand programs.

“We could not begin the process of launching a Wagyu-specific brand until we knew we had assured access to reliable, year-round supply. That is an area that the Angus program has an obvious attraction, being available in volume, and year-round,” he said.

Ultimately, some form of producer alliance might emerge to dedicate supply to a new Wagyu brand program, and incorporate silage or other strategies to even out peaks and troughs in supply.

Mr Greenham said in the first instance, any new Wagyu free-range or shortfed brand would be directed at the domestic market, as opposed to export.

“Domestically, Wagyu has a great name.

We would never want to compromise or undermine that in any way by producing a grass/shortfed F1 product that lacked quality, but we think there is room for both.

We think this can provide a solid market for those F1 heifers that might otherwise not go into longfeeding programs or live export, as heifers have been a long-term problem for many Wagyu cattle producers.”

Mr Greenham said there was no point in simply relying on the word, ‘Wagyu’ to drive a new brand.

“We need to have the confidence that the product is going to consistently perform, and be significantly better than other products in the market in terms of fat colour, marbling, eating quality and consistency of supply, in order to go forward with a brand development.”

“Our company bases its reputation on quality products. The last thing we want is for somebody to come to us claiming we are exploiting or bastardising the Wagyu name. We need to support the breed’s strong image and in return be confident that the industry is going to back us in what we are doing.” n

australian wagyu Update I AUGUST 2010

STANBROKE BEEF NOW HAS A NEW BRAND. AGRIB

US I

EXPORT AWAR

D

0418 120 605

www.stanbroke.com.au

STA6014.indd 1

www.wagyu.org.au

DS

NC

Jason Carswell jasonc@stanbroke.com

AR

0428 557 258

AW

Richard Sheriff richards@stanbroke.com

E

For Diamantina Wagyu Livestock Enquiries:

F O R E X C ELLE

STA6014

The Diamantina and Circle 8 product range offers the highest levels of tenderness, juiciness and avour and importantly, food safety for all customers.

AB N 9

SS NE

Marketed world-wide under the Diamantina and Circle 8 brands, Stanbroke beef provides a full range of wagyu, grain fed, grass fed and natural organic beef to suit different markets and consumer tastes.

20 0

Stanbroke has won the Export Award at the 2009 NAB Agribusiness Awards for Excellence.

21/7/10 3:29:03 PM

17

18

australian wagyu Update I AUGUST 2010

the executive officer report

Members, welcome to our “2010” winter edition. For those of us living on the Tablelands and NW slopes, winter treatment has been a little slow in coming this year. While welcoming rains over the past few months have been encouraging, the countryside still displays a tinge of green.

Winter plantings has certainly welcomed the wet weather! Hopefully, spring rains will give our cropping neighbours a bumper result!

2010 AGM / CONFERENCE 17-19 September (CANBERRA) Planning is well underway for activities surrounding the 2010 event. By the time you read this a flyer and registration form would have already reached you.

With the AGM /Conference held again in September, the early bird deadline in only a few weeks away – August 20th!!

The conference flyer has been included in this edition as a reference to this years exciting event. Furter details are available on the AWA website so if you know of anyone interested in coming along for a great weekend of networking, learning and enjoyment, please direct them to either the website www.wagyu.org.au or contact the AWA office on 02 6773 3138. As the flyer implies, we are at a critical point in the development of our Wagyu Industry and, therefore it is vitally important that as much input from the membership is received.

WAGYU BREED CONTENT CERTIFICATION SCHEME The AWA has spent a considerable amount of time on this vitally important issue.

In December 2009 the sub-committee requested further consultation from industry which has provided constructive dialogue for the AWA to develop, what we perceive, to be a workable model.

The AWA appreciated the input by those interested parties and, many of those industry players have been invited to share their views on this scheme at this year conference in Canberra. A forum will be held to weigh up the benefits of such a scheme with final approval given to the membership.

GENETIC TESTING With much talk circling about the recessive

www.wagyu.org.au

conditions in Wagyu, commercial testing is well underway by many members committed to managing the risk these conditions present to the current WY population. The AWA recently acquired high end analytical software (GENEPROB) to identify the “at risked” individuals in any herd, for a nominated condition/s. This same software assisted Angus breeders with the management of the AM /NH recessive disorders which has caused much concern in their breed both here and overseas. In the coming months, individual herd reports will be made available via the AWA web login area (at no cost) highlighting the presence and impact through pedigree links of the various recessive conditions that the AWA current test.

With regard to Factor XI, the AWA has recently conducted clotting tests and found the results not too dissimilar to other WY populations. Factor XI will continue to be monitored and researched by the AWA but, our current policy is unchanged; that being that it is only OPTIONAL to test for this condition under Australian regulations.

Recently, the US Wagyu Association released a statement which states that Factor XI must be tested on all imported genetics. Any members planning to export genetic material to the US will need to request a 5-panel test. For further information, please view the information on the AWA website or, contact Michael Beattie on 02 6773 3355.

NEW RULES FOR AI SIRES At the recent June AWA council meeting, the regulations for all AI sires have been further amended. All candidate applications received after July 1, 2010

must meet the following criteria; ■■

bull soundness report signed off by a registered vet,

■■

current publication ready photograph,

■■

genetic disease test result and,

■■

be performance recorded (NEW)

NOTE: The candidate must come from a BREEDPLAN registered herd which is actively recording objective performance data for a genetic evaluation. Such information must be credible with effective observations e.g. weaning and yearling weights, etc being collected on like cohorts. For further information, please contact Michael Beattie on 02 6773 3355.

The AWA is continuing an audit of the sires on the AWA database and, if an individual has not been AI approved BUT, has have had semen collected and marketed outside their own herd especially, by those members focusing on the export market for Black and Red Wagyu, this is a direct breach of our regulations.

Export centres are being notified of this requirement and, members will be brought to account if their animals are in breach of this rule. If you are unsure, please don’t hesitate to contact the AWA office.

As a parting comment, the global financial crisis has affected us all and although the worst is said to be behind us, Europe and the US are certainly not out of the woods!

The 2010 outlook is little more positive with increasing demand for feeder cattle.

This, in turn will stimulate the bull market which has receded in recent years.

I hope that you enjoy this edition.

Michael Beattie 19

20

australian wagyu Update I AUGUST 2010

describing the taste

Umami

How do you describe the taste of Wagyu?

Is it buttery or creamy or sweet?

Maybe it can be described as succulent, or rich or exotic, or sublime. Maybe it is all of these descriptions. Is it a single flavour or is it a combination of flavours? Maybe it is a different sensation two different palates. Maybe it cannot be described at all.

some of these flavours. Meat quality depends on biological and chemical processes which are affected by muscle proteins. The composition of muscle proteins is a major factor determining meat quality and flavour. Muscle factors are as important as fat factors.

The Japanese do not try to describe the taste of Wagyu. Part of the mystery of Wagyu is based around the fact that the essences of Wagyu cannot be defined. The Japanese do, however, have a good understanding of the individual components of Wagyu. They appreciate the role of visual attractiveness, aroma, and consistency, the atmosphere in which food is served and the mood and physical state of the diner. History and culture is also understood to be relevant to taste.

There are six major components to flavour for which there a specific receptors on the tongue and palate and strangely enough in the stomach lining. These are sweet, sour, bitter, salty, astringent, and Umami. Whilst the flavours we experience with a mouth full of well cooked striploin are created by a combination of all these basic tastes, Umami is the taste that best distinguishes Wagyu beef. Taste makes the task of eating pleasurable. The greater the Umami the better the taste and the more pleasurable the meal. The main biochemicals that stimulate the Umami taste receptors are the amino acid glutamate and the nucleotides inosinate and guanylate. Genetic differences between animals account for different tastes between family lines and this appears to be a heritable characteristic. There are subtle differences between genetic lines which affect muscle taste characteristics. Bull selection will become more important in the future with regard

The characteristic with the greatest contribution to the taste of Wagyu, however, they refer to as “Umami’. This simple word holds the key to the magic of Wagyu. Umami literally means “deliciousness” although a more accurate translation would be “savouriness”. The taste of Wagyu is usually attributed to the special flavours present in the intra-muscular fat as “marbling”. Much of the flavour and difference between flavours however comes from the proteins in the muscle fibres. Proteonomic research is identifying the characteristic of www.wagyu.org.au

Continued page 23

21

22

australian wagyu Update I AUGUST 2010

describing the taste

from page 21 - How do you describe the taste of wagyu?

both to the types and ratios of fatty acids and the types of muscle. Slow muscle fibres taste better than fast muscle fibres. The Umami content of Wagyu can be increased by cooking, curing, aging, fermentation and drying – all processes that are suitable for the future value adding of the Wagyu product.

It is possible to undertake a beef taste analysis using an electronic sensing system. Different people have different patterns and distributions of taste sensitive receptors and thus different taste preferences. Asian people prefer astringent tastes.

Caucasians prefer Umami and thus prefer slightly lower marble scores. These are preferences of marketing significance.

top

An evening spent at Guygim Restaurant in Matsusaka with Maekawa San. The best room in the best restaurant in Matsusaka, serving the best beef in Japan [the world].

www.wagyu.org.au

When two sources of Umami are combined the Umami flavour is boosted producing a result greater than the sum of the ingredients and bringing a satisfying fullness and freshness to the food it permeates. The extent of the multiplication of the Umami taste can be up to eight times the sum of the separate ingredients. Other Umami substances are provided by other foods that experiences show complement Wagyu. Inosimate (IMP) is the main component of Umami in Wagyu. Vegetables have a

high proportion of monosodium glutamate (MSG).

When put together there is an explosion of taste as is evidenced by the Japanese dish Shabu Shabu.

The ratio between IMP and MSG is important for taste. The best ratio is 50:50.

In recent years the potential health benefits of Umami as part of the human diet have become an area of research leading scientists to conclude that some Umami rich ingredients can be used as substitutes for salt and fat in the modern diet.

Umami also plays an important role in regulating the appetite and could also play a beneficial part in the fight against obesity. Interestingly human breast milk contains 18.7mg/100ml of glutamate. Cow’s milk contains 1.0mg/100ml and the substance with the highest known glutamate concentration is Kombu, seaweed with 27.3mg/100ml.

The concept of Umami has many areas of significance for our industry. It underpins the relevance of the F1 crossbreed industry; the grass feed industry and the value added industry. It gives a significant stimulus for new marketing initiatives and provides a focus for consumer education programs that allows the minimisation of the use of that terrible word – fat. It may even be healthy to boot. n

23

wagyu at the top of the list

RIGHT

Marketing general manager David Clark and sales team member Diana Petrie of Stockyard Beef hold their winning trophies from the 2010 Brisbane Show Branded Beef competition, assisted by RNA President Allan Warby (middle).

Stockyard claims branded beef crown WAGYU-infused entries have claimed Australia’s largest branded beef taste test for the past two consecutive years, following a win to a Stockyard Beef entry in the 2010 Brisbane Show’s Branded Beef competition.

Eighteen of the nation’s most prestigious brands drawn from Queensland, NSW, Victoria, Tasmania and South Australia vied for the Brisbane awards in four divisions during July. For the first time this year, a dedicated Wagyu beef category sponsored by the AWA was added, attracting eight F1 and F2 entries.

A panel of eight expert judges assessed the entries using a combination of visual appearance and the usual tenderness/

24

juiciness/flavour/overall liking eating characteristics. Each product was prepared and cooked according strict protocols developed as part of the Meat Standards Australia sensory taste panel test program.

Darling Downs grainfed beef producer Stockyard earned the coveted grand championship with a striploin sample from a longfed Wagyu x Holstein F1 animal taken from the company’s Stockyard Black brand program.

Stockyard’s overall winner was placed first in the Wagyu division, before going on to defeat three other class winners from grain and grassfed divisions for the overall championship. The product was harvested from an F1 Wagyu x Holstein animal fed 400+ days on a steamflaked white grain based ration at the company’s Kerwee feedlot near Jondaryan, on the Darling Downs. The striploin sample carried a marbling score of 7, which was about midrange among the competing Wagyu entries.

australian wagyu Update I AUGUST 2010

wagyu at the top of the list

Stockyard’s general manager, marketing, David Clark said most of the Stockyard Black brand production, from carcases averaging 400-420kg, was destined for Japan/Korea, with loin cuts diverted into high-end food service in markets including the Middle East, Southeast Asia and North Asia.

Stockyard is rebuilding its Wagyu numbers on feed following the Global Economic Crisis, with feeder supply being driven increasingly by F1 calf buy-back programs conducted with Holstein dairy farmers, mostly located in northern NSW. The animal producing the winning carcase also came through Stockyard’s new, more clearly-defined contract

backgrounding program carried out in northern NSW. The Wagyu class was probably the most competitive of the four contested, with just four points separating the winning Stockyard entry from the two minor placegetters.

Placed second behind Stockyard’s champion was another consistent recent performer, Cabassi & Rea, with a sample from the company’s Kobe 506 (marbling scores 5&6) brand bred in Central Queensland.

Cabassi & Rea claimed the overall title at its first attempt last year. Third was Australian Agricultural Co’s Darling Downs Wagyu product, fed at the company’s Aronui feedlot. n

Your Key To Performance

www.wagyu.org.au

25

It’s our Agribusiness Managers’ knowledge of the paddock that makes them experts in the field.

We recruit Agribusiness Managers from rural and regional Australia. It means that when it comes to talking about beef, our people can offer in-depth financial solutions that are specifically relevant to your industry.

To speak to someone who understands Wagyu, contact your local Agribusiness specialist or call AgriLine on 1300 245 463.

Ian Mills Rockhampton 0427 371 556

Graeme Nowland James Hindmarsh Townsville Tamworth 0427 755 023 0418 689 248

Warrick Grieve Tamworth 0407 706 179

Matt Whitlock Griffith 0428 470 073

Rick Webb Launceston 0409 315 608

Steve McDonald Theo Anagnostou David Currie South-West VIC Gippsland Mount Gambier 0428 502 312 0427 002 126 0428 542 417 Greg Duver Mount Gambier 0429 650 127

Steve Trinder Perth 0437 205 177

Tim Braslin Perth 0428 540 151

Commonwealth Bank of Australia ABN 48 123 123 124. CLA269

26

australian wagyu Update I AUGUST 2010

www.wagyu.org.au

27