NY-ANGUS.COM | New York Angus Association [ OFFICERS ]
President | Ric Coombe Grahamsville, NY 914.799.1091 tvangus@thunderviewfarms.com
Vice President | JoAnne King Cobleskill, NY 518-573-8421 krajoanne.king@gmail.com
Secretary | Jeanetta Laudermilk Treasurer Truxton, NY 607.345.6466 jeanetta@ny-angus.com
Past President | Jerry Emerich Mooers, NY 518.236.5907 jemerich@premierselect.com
[ DIRECTORS ]
2021 | Chad Hazekamp Rob Bannister NicoleDeBoer
2022 | John Van Derwerken Tim Pallokat Brian Acomb
Upcoming Events Nothing to Note at this time
2023 | Steve Loetterle Jeff Barber Skip Lear
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New York Angus Association | President’s Message Fall is here!: As I write this message, the leaves have left most of the trees bare, and there is starting to be a bite in the air. For many of us fall brings, weaning and vaccinating calves, dipping into the winter feed supply, and hopefully a successful pregnancy check. We would like to reenforce to all producers, that timely vaccinations and weaning of calves is essential if you would like to get full market value. For some of us this is a little extra work, but producers who invest the time and money receive the money back and then some when marketing calves. The stronger the New York feeder calf crop, the better the market will be for all of us going forward. I noted the pregnancy check too, because while many of us choose to do an early test, there is still an opportunity for cows to experience an early embryonic loss. We, as producers, cannot afford to feed that open animal through the winter. A cow’s main purpose is to provide us with a healthy calf every year, if she doesn’t consider sending that female to market and replace with a productive heifer. If you need some, many NY breeders have extra so don’t be afraid to reach out. With 2021 just around the corner, we as an association need your help. What can we do to strengthen the membership base? What do you need help with? We will plan to host a sale in 2021, but clearly, we do not know what the future will bring. What we do know is that our board will be meeting in November to examine our current activities, and to brainstorm about our future. Please reach out if you have suggestions, we are very open to expanding the dialog and trying some new ideas. In the meantime, we shouldn’t forget that we all have a lot to be thankful for. We represent some of the best New York has to offer, we get to produce some fine Angus cattle and if we cooperate and work together, we will all be better off. Ric Coombe
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New York Angus Association | Classifieds 3 EMBRYOS FOR SALE Sired by Basin Payweight 1682 (17038724). Dam is Visions Denver Pride 421 (18076686). Contact John Iovieno, Cheer-Up Farm. 860-395-4833. email, johniovieno@gmail.com
BUILDING ON A STRONG FOUNDATION FROM GENERATION TO GENERATION
Superior Local Angus Beef & Quality Registered Angus Gene�cs
The Coombe Family
62 Old Brodhead Rd Grahamsville, NY 12740
Ph: (845) 985‐2189
tvangus@thunderviewfarms.com • www.thunderviewfarms.com
MAKING YOUTH OUR PRIORITY REGISTERED ANGUS
5493 Cheningo Rd Truxton, NY 13158 Carl Hinkle (607) 842-6936 Jeanetta Laudermilk, Mgr. (607) 345-6466 NewPennFarm@gmail.com
www.NewPennFarm.com 5
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Sale Report | Angus Hill Farm Angus Hill Production Sale August 29, 2020 Randolph, NY The seventh edition of the Angus Hill sale hosted by the Inkley family was a rousing success once again. Sixty-eight Angus females crossed the shavings to bring a total of $373,700.00 for an average of $5495.00. Top individual of the sale was lot 1 RCC Momentum L317, a 2017 Momentum x Sure Fire x Daybreak steeped in GAR genetics. She sold ½ interest for $40,000.00 to Donn Laudermilch, Ulster, PA. The next two high selling lots were 2 and 4, both heifer pregnancies sired by the Select Sires and GAR sensation, GAR Home Town. Lot 4 fetched $20,000.00 on the bid by Mark Butz, Cedar Rapids, IA and was out of a Black Magic daughter. Lot 2 was from the dam of TCA Eastwood and sold to Spruce Mountain Ranch, Larkspur, CO for $14,000.00. PF 307R Lucy 2615, lot 67 commanded the next highest price of $13,000.00 for ½ interest. This 2012 Upward daughter from the Basin Lucy family was successfully purchased by Tuckaway Angus, Bradford, PA. Lucy 2615’s pick of flush was the next high selling lot at $11,000.00, top of the open heifers. 4 Sons Farm, Cynthiana, KY chose 16C from three full sisters sired by GAR Prophet K263 to take home with them. The top selling bred heifer of the day was lot 54 at $10,000.00 for ½ interest. SJH Sure Fire of 1754 8806 was a Sure Fire x Prophet x Daybreak again from a top GAR cow family. She was due shortly after the sale to GAR Drive and was purchased by John Iovieno, Higganum, CT The sale once again was managed by Parker Friedrich and Matt White. Colonel Steve Dorran cried the sale with Delvin Helderman, Dick Carmichael and AAA Field Rep Reese Tuckwiller working ringside. The Inkley family graciously donated one half of the sale gross to benefit the Saint Jude Children’s Research Hospital.
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Sale Report | Trowbridge Angus
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Sale Report | Cow Power
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Sale Report | Tullyfergus Angus TullyFergus Angus September 26, 2020 Thank you to the buyers and bidders who supported our sale, we appreciate your confidence in us! Feeder sale. 110 Tullyfergus influence 5 and 6 weight steers for November 20th delivery $1.49/lb 45 Tullyfergus influence 5 and 6 weight heifers for November 20th delivery $1.49/lb 20 Tullyfergus influence 3 and 4 weight steers for November 20th delivery $1.47/lb 25 Tullyfergus influence 3 and 4 weight heifers for November 20th delivery $1.41/lb 1 pen of 14 yearling 7 and 8 weight steers and heifers for October 15th delivery $1.31/lb Breeding stock sold from $1000 to $2100. Top lot was tag 655 an October 2015 daughter of SAV Brilliance with a 9/10/20 bull calf at side by Stevenson Statement to Casey and Missy Spence, Clifton Springs for $2100.
Juniors | New York Angus Association Hi everyone, First off Happy November! And I hope that we all take the time this month to truly think about all the things that we are thankful for, and are spending time with family, within the means of our current time. Some things to look out for in the upcoming year is that we will be having a membership form, as well as dues. We will also have a sponsorship form for the year as well as the clothing order which is already published. In our zoom meetings we have been discussing activities for the upcoming year as well as awards for different shows, and the starting steps to plan for the 2020 National Junior Angus Show. If you are not getting the zoom meeting information and would like to be attending the meetings please feel free to reach out to myself or one of the advisors, Mrs. JoAnne King, Mrs. Nicole Tommell. Lastly I would like to thank everyone who bought tickets for our drawing, as well as our generous donators Chris Wojo and the Kelley Family with Kelley Farm and Garden. If anyone needs anything or has any questions, concerns or ideas for next year activities or award ideas, please feel free to reach out to me. Thank You, Anna King NYAA President
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SLOW COOKER RECIPE
MOLASSAS SHREDDED BEEF
INGREDIENTS: • 1 beef Bottom Round Roast (about 2 -1/2 pounds), cut into 1-inch pieces • 1/2 cup whiskey • 1/4 cup plus 2 tablespoons apple cider vinegar, divided • 1 can (6 ounces) tomato paste • 4 tablespoons packed brown sugar, divided
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1/4 cup molasses 1-1/2 teaspoons salt 1/2 teaspoon ground red pepper 1 tablespoon Dijon-style mustard 2 cups shredded carrots 2 cups diced Granny Smith apple
COOKING: • Place beef Bottom Round Roast in 4-1/2 to 5-1/2 quart slow cooker. Combine whiskey, 1/4 cup vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper; pour over roast. Cover and cook on HIGH 4 to 6 hours or on LOW 8 to 10 hours, or until beef is, fork-tender. • Remove roast from slow cooker; shred with 2 forks. Skim fat from sauce as needed. Return beef to slow cooker; stir to combine with sauce. • Meanwhile, combine remaining 2 tablespoons vinegar, remaining 2 tablespoons brown sugar and mustard in large bowl. Add carrots and apples; mix well. Season with salt and black pepper, as desired. Refrigerate until ready to serve. Serve beef with slaw. Cook's Tip: Thinly sliced pears, celery, red cabbage, green cabbage or bell peppers, or a prepackaged slaw mix can be used in place of the carrots or apples. Serving Suggestion: Sandwiches, tacos, nachos or sliders. For more beef recipe inspiration and beef cut resources visit www.beefitswhatsfordinner.com 12
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HOLIDAY ENTERTAINING
MAPLE-GLAZED RIB ROAST WITH ROASTED ACORN SQUASH INGREDIENTS: • 1 beef Rib Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds) • 1/2 cup pure maple syrup • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves • 2 teaspoons minced garlic • 2 medium acorn squash, cut lengthwise in half, seeded The flavors of fall are captured with this delicious dish. Maple and thyme are the perfect pairing for both the beef and nutty acorn squash. COOKING: • Preheat oven to 350°F. Combine maple syrup, thyme and garlic in medium bowl. Reserve 1/4 cup for squash. Brush half of remaining syrup mixture onto all surfaces of beef Rib Roast Bone-In. Reserve remaining for basting. • Place roast, fat-side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness, basting with syrup mixture halfway through roasting time. • Meanwhile, place squash, cut sides up, in 13x9-inch glass baking dish. Brush cut sides of squash with some reserved syrup mixture; evenly pour remaining mixture into each well. Roast, uncovered, 45 minutes, brushing cut sides with syrup mixture from wells, halfway through baking time. • Remove roast when meat thermometer registers 135°F for medium rare; 145° F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile, increase oven temperature to 425°F and continue to roast squash 15 to 20 minutes or until tender and edges begin to brown. • Carve roast into slices. Cut each squash half into 2 wedges, carefully spooning syrup mixture onto each wedge. Season beef and squash with salt and pepper, as desired.
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Regional Report | Reese Tuckwiller Greetings Angus Breeders, I hope everyone had a productive summer, I know for some it was super dry or they received more moisture then they knew what do with. Nevertheless, all the fall calves are hitting the ground or close to it. Calving season is surely welcomed by most to serve as a distraction. They bring a small slice of joy in the form of a hyped-up group of babies running around and are surely welcomed at my house. Having something to look forward to right now with everything going on in the world is a welcome sight. I would be remiss if I did not share a passage with you that has helped me lately. Jeremiah 29:11 “For I know the plans I have for you,” Declares the lord, “Plans to prosper you and not to harm you, plans to give you hope.” With the world on edge, it is always healthy to remember God has already laid the path before our feet. We just must continue walking forward with a positive attitude. I hope everyone has a wonderful fall and looking forward to visiting with you in the future. Thanks, Reese Tuckwiller
Angus News Angus Convention - The American Angus Association® has made the difficult decision to reformat the 2020 Angus Convention originally scheduled for Nov. 7-9 in Kansas City, Missouri. Considering the current gathering restrictions created by COVID-19, modifications were necessary to balance the health of attendees and the need to conduct the business of the Association. The event will be a two-day meeting on Nov. 8-9 and will continue the long tradition of holding an annual meeting of delegates that has occurred since the inception of the Association in 1883. The National Angus Tour and trade show portion of the event have been canceled and the number of educational sessions will be reduced but virtual options for members and attendees will be offered. Angus/Talon Youth Educational Learning Program Internship - The Talon internship is a hands-on learning opportunity for college students to gain new experiences while spending the summer working and learning on an Angus host ranch. Interns will learn about the industry while being molded molding into advocates for the entire beef and agricultural industry. Angus breeders have the opportunity to host an intern over the summer and welcome them to work alongside them on their operation. Host and intern applications are now available for 2021.
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Managing Your Cows in the Winter vitaferm.com/2020/01/02/managing-your-cows-in-the-winter/ January 2, 2020
The changing of the seasons is inevitable. That’s true whether you’re running Angus cows in North Dakota or Hereford and black baldie cows in south central Mississippi. However, when you’re a cattle producer whose livelihood depends on those mama cows, the changing seasons mean making a few adaptations to cow nutrition and care to make sure your herd continues to thrive each day of the year. Mother Nature is Moody in the South There’s no doubt that colder temperatures are a major part of what makes wintertime so challenging when it comes to taking care of livestock. And, it isn’t just the cold; it is the temperature extremes and the unexpected shifts that can challenge producers. Joe and Ryan McGuffee own McGuffee Polled Herefords, at New Hebron, Miss. According to Ryan, their winters usually consist of 90 days of “bad weather,” although most of that time what makes the weather bad is the lower temperatures, rain and unexpected temperature swings. “You don’t really know how to plan for it. When we worked cattle earlier in the day [midNovember], they had a lot of hair so we might be in for a tough winter. If we do have an ice storm coming, we do have timber breaks we can put our cows in. If it is really, really bad, we do have barns to calve in. If we do have bad weather, it’s only for a few days at a time, it doesn’t last 90 days,” he said. Typically, the average temperatures where McGuffees run their herd of 165 registered Hereford cows and 600 black baldies, ranges between 25 and 80 degrees, January through March, with summer temperatures reaching 115 degrees with 100% humidity. He starts his 1/3
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fall calving in mid-September and begins spring calving in January, through mid-May, so he is getting calves and rebreeding during some of the most unpredictable weather seasons. Noticeably Colder Up North Nearly 1,600 miles northwest of McGuffes, Bob White owns and manages White’s Angus Ranch, near Bowman, N.D. Although he faces temperature extremes, his generally comes months apart, not days apart. He said they too will have up to 115-degree days in the summer, but when January and February hit, subzero temperatures are the norm. “When we started calving last March, it was 54 below zero with the windchill factor. That was pretty tough. We calved in the barn,” White said. Although they live states apart, managing different breeds and under different winter conditions, both McGuffee and White agree that taking care of cows in the winter does take just a little extra effort. They make sure their cows stay on a good plane of nutrition and provide them shelter from the elements. Nutrition Comes First McGuffee and White both work to put up the best hay supply possible for their cows to survive on through the winter months; however, they also know their cows are working extra hard through gestation and lactation so providing them with adequate protein and energy is a priority. McGuffee puts up between 2,500-3,000 dry hay bales each summer and also makes haylage (wet hay), which provides his cows with extra energy. He also supplements his herd with VitaFerm Concept•Aid® 5/S year-round. The Concept•Aid includes organic copper, zinc and manganese to ensure maximum bioavailability of nutrients to the animal and high levels of vitamin E and selenium to promote optimized fertility. It is also available with MOS to trap bad bacteria limiting their ability to do harm and includes organic trace minerals, vitamins and B vitamins. White supplements his herd with the VitaFerm Concept•Aid Protein Meal all year and provides additional protein to his cows when it starts to get colder with the VitaFerm 3013% Protein Tub. All VitaFerm products contain Amaferm®, a precision prebiotic designed to enhance digestibility by amplifying nutrient supply for maximum performance. It is research-proven to significantly increase forage digestion for an increase in utilization resulting in optimal health and performance. In addition to the Amaferm advantage, the Protein Tub that White uses contains 30% protein with no more than 13% equivalent crude protein from non-protein nitrogen and organic copper for maximum availability to support immunity. “I don’t like the cows to go backwards, it gets tougher to put weight back on once it gets cold. I like the Amaferm. It seems like the cows stay in shape year-round, even just on 2/3
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grass. Even in the winter they have a full look to them – “bloom” you could say. I like the product, and I like the way my cows consume it,” White says. Calving Time Shelters Although McGuffee and White calve under different environmental conditions, they both know the value of having shelter for extreme cold and wet conditions. However, when possible they leave their cattle in their natural environment. Conditions exist for ice storms down in Mississippi where McGuffee is, and when those happen, he is prepared. He does have calving barns and the timber in their area also protects cows from the elements. He said despite the sudden shifts in temperature and unexpected cold rains, he has very little sickness due to his health and nutrition protocols. White provides plenty of man-made and natural windbreaks, as well as calving barns. If the conditions are not too cold or there isn’t too much snow on the ground, he will calve outside. Only under extreme conditions will he bring his calving cows inside for a few days. While managing cows is simpler than managing weather, there are extra management practices to consider in the winter. It doesn’t matter if you are in southern Mississippi or southwest North Dakota, those cows need extra protein and energy during times of late gestation and peak lactation.
Six Useful Apps for Cattlemen vitaferm.com/2017/03/20/six-useful-apps-for-cattlemen/
March 20, 2017
According to the 2016 data by the Pew Research Center, 77% of Americans own a smartphone. And although we have probably cursed the things a time or two when their fancy glass screens crack upon impact from landing on the gravel road or they end up sliding out of your front shirt pocket into the water tank, these devices can be extremely valuable to your operation. We’ve compiled six apps that can help make day-to-day record keeping and organization a little simpler. 3/3
iAITankMgr: For those utilizing A.I. or embryo transfer you know that keeping accurate records of your semen tank inventory is critical. iAITankMgr allows you to record A.I. and
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valuable to your operation. We’ve compiled six apps that can help make day-to-day record keeping and organization a little simpler. iAITankMgr: For those utilizing A.I. or embryo transfer you know that keeping accurate records of your semen tank inventory is critical. iAITankMgr allows you to record A.I. and implant information, as well as what inventory is in each canister. Data can be exported to pdf and printed for those still holding onto the “paper age.” BCI Pregnancy Analytics: This app, developed by Kansas State University, allows producers to collect beef cattle pregnancy data and receive visual statistical representations of their data overlaid with industry benchmarks. Cattlemen can track pasture/herd name, ID, age, body condition score and number of days bred. Evernote: Evernote is widely used across multiple industries and allows you to coordinate message and note taking. The app allows you the flexibility to record information with photos, audio recordings, lists, comments or a combination of these. Information captured on Evernote can be automatically synced between your phone, tablet, and computer. AccuWeather: Every cattlemen needs a good weather app. One of the biggest benefits of AccuWeather is its ability to provide minute-by-minute precipitation forecasts for the next two hours to your exact street address or GPS location. Cattle Market Mobile: Cattle Market Mobile is an app designed to help cattle producers monitor current auction prices across the United States. The app displays reports produced by the USDA’s Agricultural Marketing Service, as well as reports from a variety of other sources. Where available, users can view prices for feeder steers and bulls, feeder heifers, slaughter cows, and slaughter bulls. 4-H Livestock Record: As the app’s description reads, “Stop writing animal weights on feed sacks and trying to re-create records from calendars, checkbooks and faded receipts. There’s a better way!” This app, developed by New Mexico State University, allows you to capture everything from weights, purchases, health records and events attended. Information can be exported to make completion of official record books simpler.
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NEW YORK BEEF PRODUCERS’ ASSOCIATION 290 FOUR ROD ROAD, ALDEN, NEW YORK 14004 716-902-4305 716-870-2777 Email: nybeefproducers@aol.com website: www.nybpa.org
Special Announcements and Events Help Wanted- NYBPA Executive Secretary Position We are currently excepting applicants. Please send in your letter of intent, including any agricultural background and secretarial experience with your resume to nybeefproducers@aol.com or mail to NYBPA, 290 Four Rod Road, Alden, New York 14004, if you are interested in this part time contracted laborer position. For a complete job description see the posting on the website, www.nybpa.org or call 716-870-2777 for any additional information. 2021 NYBPA Annual Winter Convention is on hold at this time due to Covid-19 Restrictions but we are moving forward with our Annual Photo Contest. Thank you, Kent Nutrition Group, Mackenzie Chauncey and Meagan Stephens, for being our Sponsor again for the Photo Contest.
2021 Photo Contest We are going forward with our 2021 Photo Contest. The form and photos must be submitted to nybeefproducers@aol.com or mailed to NYBPA, 290 Four Rod Road, Alden, NY 14004 by December 31, 2020. We are looking for Beef and agricultural related photos. Please no cattle show photos. Grand Prize Photo will be the 2021-2022 NYBPA Directory Cover and 6 runners up no specific order for the Newsletter covers. Please find the Photo Contest form and rules on the web site www.nybpa.org. Thank you again to Kent Nutrition Group for sponsoring this contest.
The Prize breakdown-
Grand Prize - Certificate of 10/Free FW365 ADE or Pasture Breeder Aide or Grass Fed Mineral And the Cover of the 2021-2022 NYBPA Directory 6 Runner Ups- Gift Certificates for 2/Free FW365 ADE or Pasture Breeder or Grass Fed Mineral And Cover of 2021 NYBPA The Producer Newsletters
Up Coming Events Support the NYBPA Feeder Calf Sale at Finger Lakes Livestock Exchange, Canandaigua December 5th Vaccine Verification forms available on the web site. NYBPA Annual Membership Renewals can be done on line thru Pay Pal. Just a reminder that the Directory will be done in 2021 and if you want your information updated you need to fill out the renewal form and send in with your 2021 NYBPA dues by January 31, 2021.