Angus Angles Winter 2022 by Carousel Design

NY-ANGUS.COM | New York Angus Association OFFICERS President | Ric Coombe Grahamsville, NY 914-799-1091 tvangus@thunderviewfarms.com

Vice President | Andrew King Cobleskill, NY 518-852-1587 avking2508@gmail.com

Secretary | Sara Fessner Bloomfield, NY 585-752-1213 sgangusfarm@gmail.com

Treasurer | Jerry Emerich Mooers, NY 518-593-0212 jemerich@premierselect.com

American Angus Association Regional Manager | Reese Tuckwiller Christianburg, VA 308-360-3048 rtuckwiller@angus.org

DIRECTORS 2022 | Brian Acomb Tim Pallokat Jon Van Derwerken

2023 | Jeff Barber Skip Lear Steve Loetterle

2024 | Robert Groom Chad Hazekamp John Iovieno

Upcoming Events Johnson Angus Ranch Online Sale April 5, 2022 | 6:00 PM on CCi.live

NYAA Annual Meeting & State Sale May 14, 2022 | Lott Farm, Seneca Falls, NY Annual Meeting at 9:00 AM - State Sale at 1:00 PM Cow Power Sale August 20, 2022 | Linwood, NY

Walton’s Way Bull Power Sale April 19, 2022 - Linwood, NY

Trowbridge Female Sale September 17, 2022 | Ghent, NY

NYBPA Junior Preview Show April 22-24, 2022 | Batavia, NY

NYBPA Beef Expo September 24, 2022 | Lott Farm, Seneca Falls, NY

NY Spring Cattle Battle April 29-May 1, 2022 | Rhinebeck, NY

NY Fall Cattle Battle September 30-October 2, 2022 | Fonda, NY

New York Farm Show February 24-26, 2022 | Syracuse, NY

Trowbridge Bull Sale & NYBPA Herd Builder Sale May 7, 2022 | Canandaigua, NY

Tullyfergus Angus Sale October 22, 2022 | Lyons, NY

NYAA

New York Angus Association

Please return member information to: NYAA 6899 Gauss Rd Blomfield, NY 14469

Name: _______________________________________________ Farm Name: ___________________________________________ Address: ______________________________________________ ______________________________________________________ Farm Address (if different): ________________________________ ______________________________________________________ Phone: ________________________________________________ Email: _________________________________________________ Website: _______________________________________________ Social Media: ___________________________________________ Year Herd Established: _______________ Herd Description: ________________________________________ ______________________________________________________

$30 MEMBERSHIP BENEFITS: ~Consign in our annual female sale ~ Junior Angus Scholarship Funding ~Angus E-Blast ~Subscription to the NY Angus Angles Newsletter ~Member listing in our NY Angus Angles directory ~Online advertisements ~Leadership Opportunities ~Continuing Educational Opportunities

Are you interested in consigning in the 2022 NY Angus Annual Female Sale? _____________ Are you interested in advertising in the NY Angus Angles? __________________

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KEEP PROGRESSING

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New York Angus Association | President’s Message January 2022 Dear Members and Supporters: We are thankful for a New Year, despite the ongoing challenges, 2022 is already shaping up to be a better year for our breeders. Cattle numbers domestically, continued their decline in 2021 and prices are expected to continue to trend higher in 2022. That is certainly welcome news as we all know our costs are trending much higher! I encourage you to know the value of your cattle, especially if you are selling, while cash flow is a necessary evil sometimes, it is in the best interest of all producers for cattle to be transacted at fair value. Speaking of cattle transacting, your officers are working hard to get ready for our spring sale which is scheduled for May 14th, being graciously hosted at the Rodman Lott farm in Seneca Falls NY. We have again selected Rance Long to manage our sale. I encourage all interested in consigning to return the consignment form and or reach out to us soon to be included. Remember if this sale is to be successful, we producers need to be looking in the top 25% of our herds for sale cattle., Quality drives sale prices, and improves our reputation for future sales. It is bull buying season, yes, I know you are not breeding till May or later, but now is the time to locate your next herd sire. Many producers have already identified their sale bulls and are accepting deposit for delivery in the spring. Feel free to reach out to any our directors if you need help in finding your next herd sire; remember it is 50% of your herd genetics, usually for more than one season! Our annual meeting will be held before the sale on May 14th, watch for more details in the next couple of months. Thanks to all the members who have paid dues so far this year! We also want to thank all the advertisers who are supporting the quarterly Angus Angles publication. Will you consider joining them? We hope to see you at various events and activities around the state and maybe some at the NCBA convention in Houston in early February. Stay warm and healthy.

Ric Coombe President

Advertising with NYAA Angus Angles Ad Sizing Please follow these guidelines for print ready ads Business Card - 3.5” x 2” Quarter Page Ad - 4.25” x 5.5” Half Page Ad - 5.5” x 8.5” Full Page Ad - 8.5” x 11” w/ .125” bleed Preferred format is PDF but high resolution JPG and PNG will be accepted. Digital issues are in color and printed issues are in black and white. You can view current and past issues at www.ny-angus.com

New York Angus Association | Ads

2022 Angus Angles Advertising Rates Advertising Deadlines:

January 15th – mailbox January 30th April 1st – mailbox April 15th July 15th – mailbox August 1st September 25th – mailbox October 10th

Business Card Ads: _____ $35.00 per issue

Quarter Page Ads: _____ $75.00 per issue One Half Page Ads: _____ $125.00 per issue

Full Page Ads: _____ $175.00 per issue

Payment can be submitted with Membership dues to NYAA. Ad rates are based upon “Print Ready” ads. If you would like to advertise with Angus Angles and don’t have an ad designed, Taylor Hoelscher will be glad to design one for you at a nominal fee. Taylor’s contact info is: Email: taylor@newcarouseldesign.com Phone: 716-574-9724 Please forward all advertising to Taylor. If continuing a previous ad, there is no need to redesign.

State Sale 2022 | Consignment Form

NYS Angus Sale – 5/14/22 ENTRY FORM Consignor: ________________________________ Member Code # ________________________ Address: __________________________________ Phone: ________________________________ __________________________________________ E-mail: ________________________________ Animal Name: ______________________________ Birth date: __________ Reg. #______________ Check One: Fall Calving Pair ______ Spring Calving Pair ______ Bred Cow_______ Bred Heifer ______ Open Female ______ Tattoo: _________ Birth Wt. _______ 205 Adj. Wt. _______ 365 Adj. Wt. _______ Embryos: Dam Reg. # _____________ Sire Reg. # ______________ # of Embryos ________ ALL CATTLE MUST BE REGISTERED PRIOR TO MAY 1, 2022. All calves selling at the side of their dam’s DO NOT need this form completed. However, MUST be registered with the prospective association. IF THE ANIMAL’S REGISTRATION IS PENDING, PLEASE COMPLETE THIS INFORMATION! NAME:__________________________________ DOB:________ TATTOO:_________ SIRE REG._____________________ DAM REG._____________________ Female Sells: Open; Pasture Exposed; Examined Safe (Circle One) AI Sire: __________________ Reg. #________________ Service Date _____________ Pasture Exposed Sire: _____________ Reg. #________________ PE Dates _____________ Calf @ Side: DOB: __________________ Sex: _______________ Birth Weight: __________ Tattoo/ID: ________ Sire of Calf: ____________________ Reg. #_______________ Embryos: Dam Reg. # _____________ Sire Reg. # ______________ # of Embryos ________ Catalog Footnotes: (optional if you would like for sale manager to do them) _____________________________________________________________________________________ _____________________________________________________________________________________ Return this form COMPLETED. The deadline for consignments is March 1st, 2022. By signing and returning this form you agree to allow your cattle to sell to absentee buyers who purchase through the internet broadcasting firm. Signature of Consigner: ______________________________

Date:________________

Please return to: Andrew King via email to: avking2508@gmail.com or via mail: 473 Lawyersville Rd, Cobleskill, NY 12043

SAVE THE DATE!

New York Angus Female Sale Location: Rodman Lott Seneca Falls, NY

, h t 4 1 May 2022 Request salebook or consigner info at: info@ny-angus.com

BonAnd Angus Quality Registered Angus Bulls and Heifers

Andy & Bonnie Campbell Owners

1679 North St Wyalusing, PA 18853 (570)363-2133, (570)721-0808 ancamp4020@hotmail.com

Preparing Your Cattle for Consignment Sales | State Sale 2022

Preparing Your Cattle for Consignment Sales Spring sales take extra planning and preparation for consignors. From selection to delivering the day before the sale, there are many items to consider. What animal(s) will bring you the most return for the sale you are consigning to? What age cow? Open, bred, calf at side, calf at side and bred back (3 in 1 combo) and know what is feasible for you and your farm operation. Identifying the sale and your market is important so you can have realistic expectations on the sale outcome. Animal selection. You have selected the animal(s) you will be selling. Be sure if you are selling an animal ‘bred’ you have planned enough time for the animals to be pregnancy checked safe. Otherwise they will be sold as ‘short bred’. Also, will her status be known so it can be printed in the sale book, check the sale info deadline for printing. Selection and breeding come months or even a year ahead of the sale. As time gets closer the work is only just beginning. When making your selection, keep in mind selling animals that are free of recessive genetic conditions. The backside of a registration paper will explain what these genetic markers represent or check the American Angus Association website at Angus.org. A hair sample, punch sample or blood sample on a DNA card purchased through the Angus Association website would be needed and sent to an approved lab. Genomic testing will show greater accuracy with EPDs giving buyers more information. Make sure you leave time (6 weeks) before final selection of your animal for the sale as they must be free from genetic defects to be consigned. Cow condition. You will not represent your farm or the animal to its full potential if the animal is under conditioned. Have someone who has consigned to the sale before or a sale manager view your animals and give you some input. You are looking for a body condition score of 6-7. On average for a Spring sale you would be expected to give the animal some extra groceries. Give them a grain mixture, extra feed or some sort of supplementation. Starting this a month before the sale isn’t going to cut it. Expect to bulk up feed a minimum of three months before the sale. Again, talk to someone knowledgeable to help find a feed program that will work for you. You will need a Certificate of Veterinary Inspection (CVI). This is sometimes referred to as ‘Health Papers’ or ‘Health Certificate’. CVI’s are required to be written within 30 days of the sale. Mark your calendar and talk to your vet about scheduling a visit within this 30 day window. Always check for sale requirements, they vary between states and between sales. For a valid CVI for the New York State Sale the following requirements must be met: Permanent Identification. Tattoo (all registered Angus must have a valid tattoo that matches registration through AAA) along with an ‘840’ RFID or EID button or tag. Bovine Viral Diarrhea Persistent Infected (BVD-PI) negative test. This test can take 2 weeks for results, an animal only needs to be tested once in its lifetime, proof must be shown to your vet so they can include it on the CVI. If you do not have proof a new test must be done for a CVI. Animals must be individually tested. If you have any animals six months or younger an ear notch must be taken. Animals 6 months or older are most often tested through a blood sample but can still be tested with an ear notch. Tuberculosis (TB) negative test within 30 days of the sale date. New York is a TB free state however this sale requires a TB negative test to sell. This is required so all animals meet out of state requirements for

State Sale 2022 | Preparing Your Cattle for Consignment Sales

the sale. The vet will need to give a small injection next to the tail head, 3 days later the vet must return and feel the spot for a reaction to the injection site. Be sure to notify your vet when you make the appointment that you will need a TB test done so they can schedule the visit plus coming back to check the test 3 days later. Doing this will keep your vet happy with you so they don’t have to come on their day off. An individual copy of the TB test chart must be attached to the Certificate of Veterinary Inspection (CVI) Brucellosis negative test. This is done through a blood sample test. Your vet can pull one blood sample and test for both BVD and Brucellosis. Rabies Vaccine administered by your vet within one year of sale date. Destination address for the CVI which is the location of sale. Multiple lots from one operation. While you may consign more than one lot to the sale, please provide separate CVI’s for each lot as they may be purchased by different buyers and each one must be accompanied by their own CVI. Recommended a calfhood vaccine to prevent against BVD, shipping fever, brucellosis, leptospirosis, IBR, PR3, BRSV, respiratory vaccine. Spring clip your animal 3 weeks before the sale. This means clipping off the excess winter hair and matted manure. Trim the head completely along with the neck, body, tail or everything you can get off safely. Leave the tail switch but trim it to the point of the hock. A trimmed tail will keep the animal cleaner and younger looking. Doing this 3 weeks before the sale will give the skin and hair a chance to shed out the dead dandruff and give the coat time to gain shine. This mixed with a proper nutrition program will make the animals ‘blossom’. Lot tagging is important to do before leaving your farm. This will keep the lot tag clean and legible. All lot tags at the NYSS are required to be white. Any other forms of id/tags should be removed to make it easier for buyers and auction staff. If it is important to have a farm id tag for identification, have it in one ear only with the white sale tag in the other. Make sure you don’t put tags in that cover the tattoo. Don’t forget to market your animal(s). So, you’ve done it all, or are going to do it all, sit back, relax… nope not quite. Now it is time to market your animal. Share on your website, social media and contact past buyers and tell them about what you have to offer. One year a consignor called us that we had never purchased from before, I believe they called all the NY Angus members. They told us about their animal and helped peak our interest. It paid off because that animal came home with us that year. Consign animals you are proud of and that represent your farm well, then be proud to market them and talk to prospective buyers about your animal. It takes time and planning to successfully sell your animals. Knowing your bottom line and your market are key to being successful. The rest is responsible management and time management. Don’t be shy, ask for help. The NYAA is strong because of the collaboration of Angus producers throughout the state. Submitting Genetic Testing Samples https://www.angus.org/AGI/SubmittingSamples.aspx Body Condition Scoring https://extension.msstate.edu/sites/default/files/publications/publications/p2508_0.pdf

RFID 840 tag Order form for Producers https://www.agriculture.ny.gov/AI/AI-489_OrderForm_Producer_Ear_Tags.pdf

Certified Angus Beef | Behind the Brand Behind the Brand

What makes the Certified Angus Beef brand tick? by Abbie Lankitus, CAB Communications Specialist On the outside, clocks look simple. But the plain cover hides the famously complex yet dependable system of gears and circuitry known as clockwork. It’s a lot of production for an effective tool. Certified Angus Beef (CAB) can look like that. A company working for cattlemen and women, driving demand for high-quality cattle through great eating experiences. But what complex system behind the scenes makes it work? Growing Demand More than 43 years ago, CAB was founded by Angus breeders who believed they had to do better. “Better in terms of raising high-quality cattle that meet consumer expectations,” said Kara Lee, assistant director of producer engagement for the brand, “and better in terms of offering the consumer a higher level of confidence that they can receive something that meets their consistent quality expectations every single time,” The only beef brand owned and operated by the American Angus Association®, Lee said all funding for the extensive global program comes from packer commissions, paid because they can sell the branded products for more. “The way that we build demand is by ultimately meeting our brand promise to consumers—and our licensees who serve them—by having a consistent premium product every single time,” she said. The brand is unique, Lee added, because it owns neither beef, nor cattle. It can’t buy cattle or have any involvement in the price structure or determining who cattlemen sell to. Demand, then, is built by the created, pull-through model by which consumers seek the brand by name and consistently have a great eating experience. Every time. Which makes brand integrity the key to the clock. Every Pound Accounted For Lee said the brand is also unique in tracking every pound from packing plant to those who sell to consumers. “We make sure that at no point along the way is any distributor, processor, retailer or restaurant selling more product than they’re buying.” Surveys show within a market where the brand is sold, 95% of consumers recognize the logo and associate it with quality, she said. By licensing and auditing packing plants, retailers, distributors and restaurants, the brand makes sure that perception stays true. Research even shows a willingness to drive a little farther for a grocery store or restaurant where they can buy the Certified Angus Beef ® brand. “When the consumer recognizes our logo and affiliates it with quality, we are able to achieve our overall mission statement, which is all about increasing that demand for registered Angus cattle through the specificationbased program,” Lee said. “While many pieces in this beef supply chain can feel very segmented, we know they’re all very directly tied together in achieving that overall mission.” Despite the struggles from the pandemic, the brand surpassed sales of a billion pounds for the sixth year in a row. Demand, indeed. Quality Starts on the Farm But how do cattle make it into the brand? With Rolex level precision. First, Lee noted “Angus” in-and-of-itself is not a guaranteed quality level. More than 80 other brands of USDA-certified programs use the Angus word, all of which run the spectrum of quality from lowest to highest.

Only about 3 in 10 Angus-influenced cattle meet all of CAB’s science-based standards. That’s why, Lee said, the brand vigilantly protects its three-word name. “Just talking about Angus beef isn’t good enough for the customer today, so it can’t be good enough for us as a program,” Lee said. The initial threshold to qualification is simply Angus influence with black hide behind the shoulder, above the flank and in front of the tail head. But no cattle earn the brand before that hide comes off, she said, and each one is evaluated by a USDA grader and must meet all 10 carcass specifications. Of all the Angus-identified cattle, only 36.8% made the cut last year. The four biggest disqualifiers are not enough marbling, out-of-range ribeye size or carcass weight, and back fat thickness of more than an inch. Of those four, more than 80% fail for lack of marbling. If that term seems like a consistent talking point, Lee said that’s why. “It’s not because we believe in single-trait selection. We know that you have a lot of different traits that are very important to both a registered or commercial cow herd,” she said. “The reason we talk about marbling so much is because it’s the number one place where there’s money left on the table because a producer missed out on their Certified Angus Beef premiums from not having enough.” The good news is, about 40% of what influences marbling is based on genetics, Lee said. Beyond that, what happens on the ranch and at the feedlot greatly influences how consumers respond to it. “What all of this ultimately boils down to is, quality pays,” Lee said. “There is a message that has been clearly sent from consumers to producers today, that high-quality beef is worth more to them and they’re willing to pay more for it.” ### If you’d like to add this line with the QR code to our website that I attached to the email, that would be awesome in the layout! – Morgan Visit the CAB Cattleman Connection website and subscribe to our emails to get exclusive content from the brand.

New York Junior Angus Association Membership Application

Name:______________________ DOB:________________ AAA Number:__________________ Name:______________________ DOB:________________ AAA Number:__________________ Name:______________________ DOB:________________ AAA Number:__________________ Address_______________________________________________________________________ City__________________ State_________________ Zip____________ Phone_______________ Email__________________________________________________________________________ Parent or guardian names:_______________________________ Annual Dues are $10.00 per member or $25.00 with 3 or more juniors per family Send Application with check payable to: NYJAA 8974 Lyons Marengo Rd. Lyons, NY 14489

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Written by Jerry Emerich | C&C Farms

C&C Farms – A New York Angus Success Story! One of the pleasant surprises in life is to come across something one does not expect to find. Such was the case when I was traveling home from the NYBPA Beef Expo Weekend in late September. My destination was West Winfield, Herkimer County, NY to the home of Cindy and Chad Hazekamp. I had known Chad for some time as he is a board member for NYAA. This was the first time I had met his gracious wife, Cindy. Nestled in a valley outside of the village, C&C Farms as they have named it, is a beautiful farmstead populated with an incredible herd of registered Angus cattle. Chad grew up on a dairy farm in Orange County, NY. In 2005 his family purchased a dairy farm in Jordanville. Cindy grew up on a dairy farm in southern New Jersey and relocated to New York in 2008. As one can see, agricultural roots run deep in their heritage. Cindy and Chad first met in 2010 and started C&C Farms in 2013 with their first Angus coming from Trowbridge Farms, Ghent. In 2017, Chad and his parents sold their dairy farm in Jordanville and the next year Cindy and Chad purchased the property in nearby West Winfield. The home farm consists of 78 acres that are utilized for rotational grazing from spring until fall. An additional 150 acres are rented as hay ground to supply baleage and dry hay for their award-winning herd. The Angus herd began in 2013 with the purchase of two cows from the Trowbridge Angus Female Sale. Since that beginning, the herd has grown in size to 60 head. Each year, approximately 30 head calve in the winter months so by the time spring rolls around, all can be turned out to pasture so the calves can utilize the green grass in addition to milk to grow. In addition to pasture, the herd is supplemented with home grown baleage and dry hay. Ground corn, oats and protein are fed through a creep feeding system to provide extra nutrients for the calves. This mix is also used to add extra supplementation for yearling bulls and heifers. A free choice mineral developed by their local vet balances out their herd’s nutritional needs. “A A R Ten X 7008 S A was one of the sires we used when we started” states Cindy who does all the AI breeding. “He left us a good base to build upon” she adds. If there is a problem breeder, the Hazekamps will utilize one of their own young bulls for cleanup. When selecting sires for use in their breeding program, Cindy and Chad like to use bulls that will improve udders, longevity, docility and feed efficiency. “We like to breed for balance, not chase extreme numbers” they both add. Among the younger cattle in the herd, Deer Valley Growth Fund, Connealy Black Granite, Jindra Acclaim and Tehama Bonanza E410 have left an impressive group to build from. The most recent set of calves sired by G A R Hometown, Baldridge Movin On G780, S A V Territory 7225, Myers Fair-N-Square M39 and Grabers Mr Angus 9080 have both Cindy and Chad excited for the future! C&C Farms is an active member of the American Angus Association (AAA) and is enrolled in many of the programs that are available to them such as AHIR, Maternal Plus and Whole Herd Inventory Reporting. “By utilizing the AAA programs, it helps us set goals and improve our herd” states Cindy and Chad. A passion both have developed over the years is exhibiting their cattle at shows in their area, region and now nationally. Their pride and joy is C&C Farms Conversation Chaz #19945087, a July 2020 son of SAC Conversation from a Bobcat Black Diamond dam. Chaz was named Grand Champion bull at the 2021 NY

C&C Farms | Written by Jerry Emerich

State Fair. He went on to the Keystone International Livestock Expo in Pennsylvania and was named Intermediate Champion Bull. Chaz recently placed second in his class at the 2022 Cattleman’s Congress in Oklahoma. “In addition to Chaz, winning the NY Special Class of Two Head in 2021 was definitely a highlight for us!” beam Cindy and Chad. They both feel exhibiting their cattle is an awesome way to promote the Angus breed in addition to their own operation. In addition to the farm, Cindy is employed at Mount Markham school district as a bus driver and night custodian. Chad is employed by a central NY company that transports cattle from the east coast to the Midwest. Chad currently sits on the NYAA Board of Directors, serving his second term. In 2019 he was awarded the Young Cattleman award by the NYAA. Recently Chad was elected to serve as the Angus Breed representative at the NY State Fair. What lies in the future for C&C Farms? “Our goal is to continue to build the quality of our herd. Someday we hope to be able to host our own bull and female sale” they state enthusiastically! Based upon my visit that September evening, I am sure Cindy and Chad will soon reach their goals. Jerry L Emerich

Photo to include: C&C Farms Conversation Chaz (Angus Angles Fall 2021 page 11)

GRAND CHAMPION BULL C&C Farms Conversation Chaz C&C Farms | West Winfield, NY

Growth Fund

18827828 | Payweight x WEIGH UP

The most popular sire on the planet! He offers consistent quality in terms of phenotype and genetic merit from most any pedigree combination. This sire does it all — very well. Easy-to-use, easy-to-like, easy-to-sell. Increase your assets — invest in GROWTH FUND!

From Deer Valley Farm, TN; Edisto Pines, SC; Britt Angus, GA; Trowbridge Angus, NY; Austin Family Angus, CA and Lawson Farms and Tom Baker, VA

2-year-old female Deer Valley Farm

EPD % Rank

Wall Street

CED 10 25

BW 1.2 50

WW 89 1

YW 168 1

YH .5 50

DOC 29 5

CW 79 1

Marb .48 50

RE .7 25

$M 73 10

$W 94 1

$B 174 5

$C 299 3

14AN545 DEER VALLEY WALL STREET 18827829 | Payweight x WEIGH UP

Customer satisfaction is high and will keep WALL STREET on the short list for many. High HP, good Claw and Angle EPDs and ranking at +1.0 for Marbling provide bonuses beyond growth. Like his brother, he delivers amazing performance in cattle you’ll like to look at.

From Deer Valley Farm and Allison Farms, TN; Schiefelbein Farms, MN; Bar 7 Genetics, AL; Lawson Farms, VA and Cheer-Up Farm, CT

2-Year-Old Female PGS Champ at the 2021 NJAS Gage Long, OK

EPD % Rank

Optimum

Dam of OPTIMUM

7AN528 DEER VALLEY GROWTH FUND

CED 8 35

BW 0.3 30

WW 75 10

YW 146 3

YH .1 85

DOC 14 60

CW 62 10

Marb 1 10

RE .58 45

$M 71 15

$W 78 10

$B 175 5

$C 298 3

7AN644 DEER VALLEY OPTIMUM 19466633 | GROWTH FUND x Progress

His first calves are outstanding! Potential CE GROWTH FUND son. His dam, 830, has 58@113 for IMF. Phenotype and genotype together at high levels.

From Deer Valley Farm, Lane View Farms and Kenneth Carey, TN; Express Ranches and Long Ranch, OK; Stevenson Angus Ranch and Darrell Stevenson, MT; Tehama Angus Ranch, CA; Katie Colin Farm, GA and Norm Schenk, KY EPD % Rank

CED 14 4

BW -0.4 20

WW 80 4

YW 150 2

YH .6 40

DOC 25 15

CW 67 4

Marb .96 10

CONTACT YOUR LOCAL REPRESENTATIVE TODAY TO ORDER!

RE .66 30

$M 77 10

$W 92 1

$B 176 5

$C 305 2

EPDs as of 1/7/22

Beef Enchilada Soup | Recipes Beef Enchilada Soup INGREDIENTS: 2 pounds Ground Beef (93% lean or leaner) 2 cans (14-1/2 ounces each) reduced-sodium beef broth 1 can (28 ounces) crushed tomatoes 1 can (19 ounces) mild enchilada sauce 1 can (15 ounces) black beans, drained and rinsed 1 can (15 ounces) kidney beans, drained and rinsed 1 can (15 ounces) sweet corn, drained 1 can (4 ounces) diced green chilies 2 packets (1 ounce each) taco seasoning mix 8 sliced flour tortillas (1/4-inch strips) Garnishes: Shredded cheese, sliced avocado, sour cream, taco seasoning (optional) COOKING: Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 12 to 15 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness. Transfer beef into 4-1/2 to 5-1/2-quart slow cooker; add all other ingredients. Cover and cook on HIGH 2 hours or LOW 4 hours until flavors are blended. Garnish soup with tortillas, cheese, avocado, sour cream and taco seasoning, as desired. SAFE HANDLING TIPS: Wash hands with soap and water before cooking and always after touching raw meat. Separate raw meat from other foods. Wash all cutting boards, utensils, and dishes after touching raw meat. Do not reuse marinades used on raw foods. Wash all produce prior to use. Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef. Refrigerate food promptly.

Inventory Reporting | Written by Reese Tuckwiller

Focusing on Maternal Traits: Inventory Reporting Since the inception of Angus Herd Improvement Records (AHIR®) in 1957, there has been a lot of growth in the program. What began as a program collecting measures such as weaning and yearling weights and returning measures such as within-herd ratios and average daily gain, has significantly grown into what we know today as AHIR®. A recent change with AHIR® was the addition of the optional Inventory Reporting program. This program focuses on the females in the herd. Inventory Reporting ensures complete production records are provided for each female. By keeping complete production records for each female, tools for economically relevant traits such as sustained cow fertility can be developed. Complete production records not only include reporting a calf or the reason why she didn’t have a calf, it also includes disposing of females when they leave the herd. Information of when and why a female leaves the herd provides relevant insight into maternal traits. Traditionally, AHIR® information was submitted on a per calf basis that may not have included every calf in the herd being reported, thus cows have missing production records. The missing production records create a difficult challenge for better characterizing maternal traits for the Angus female. Unless records are reported, it is unknown why she did not have a calf, maybe the dam was used as a donor, or she aborted, or she was open and moved to the next season. The Inventory Reporting program ensures each female in your herd is accounted for each year to avoid the missing production records. Participation in Inventory Reporting Participating in Inventory Reporting to better characterize maternal traits in your herd is a straightforward process. The first year you enroll, you establish your current inventory of females 12 months of age or older. These are the females you have active in your herd. Any other females that are in your account that you do not select as active are inactivated and no longer appear in your current inventory. Inventory Reporting requires an annual reenrollment, meaning once a year, you resubmit your current female inventory. For a female to meet the annual requirements, she needs one of three things including either a calf, a reason she did not have a calf, or a disposal code for why a female left the herd. It is important to note that participation in Inventory Reporting does not change how or when you submit AHIR® data. As you submit calves or dispose of females throughout the year, these records help to meet female requirements for annual reenrollment. There are two open enrollment periods throughout the year. The November-January enrollment period is best suited for primarily spring calving herds, while the May-July enrollment period is best suited for primarily fall calving herds. Do you calve in both seasons? Choose the enrollment when you calve the majority of your herd. Whichever period you enroll in will be the same time each year the annual submission of the female inventory is due. Inventory Reporting has a $2 fee for each inventoried female, which covers the cost of 22

reporting AHIR® weights on her next calf. When AHIR® weights are submitted in the traditional way on a per calf or individual basis, the fee remains at $3 per calf. What about MaternalPlus®? MaternalPlus® is an earned designation within Inventory Reporting as it requires a couple additional pieces of information to be reported. Members earning the MaternalPlus® designation already record information on an inventory basis, report breeding records, and are benefiting from those advantages such as receiving CED, BW, and WW EPDs on unregistered calves, earning a designation found on EPD/Pedigree lookup, improving the accuracy of the heifer pregnancy EPD, and receive additional herd reports. For members interested in earning the MaternalPlus® designation, enrolling in Inventory Reporting is the first step. To earn MaternalPlus®, the same information is required as Inventory Reporting plus recording heifer breeding records, a weaning weight for the calf or a disposal code or a reason code for no calf at weaning. After the first year of participation in Inventory Reporting, at reenrollment, the option is available to earn the benefits of MaternalPlus®. For members who are ready to better characterize the maternal traits and fertility in their herd, the current enrollment period is open until January 15, 2022. You can start the enrollment by visiting your AAA Login account, reviewing the blue Inventory Reporting widget on the home screen, and click “Enroll in Inventory Reporting Program”. If you are an AIMS user or unfamiliar with AAA Login, contact the Angus Association’s Member Service department at (816) 383-5100 for more details. Reese Tuckwiller American Angus Regional Manager

QUALITY YEAR-ROUND MINERAL NUTRITION Framework 365 Mineral® Performance ADE Availa®4 Framework 365 Mineral® Performance MG Framework 365 Mineral® ADE Sure-Footed Framework 365 Mineral® Full Flush Availa®4 Framework 365 Mineral® ET Elite ProPath®4 Framework 365 Mineral® Grass-Fed Beef

Bryan Beaver 609.760.9303 bryan.beaver@kentww.com

Mackenzie Chauncey 518.369.0969 mackenzie.chauncey@kentww.com

Courtney Furst 315.436.0633 courtney.furst@kentww.com

kentfeeds.com

ABOVE AVERAGE GOALS REQUIRE TARGETED BULLS Aim High The Targeting the Brand™ logo highlights registered Angus bulls with greater genetic potential to produce calves that meet the most challenging specifications of the Certified Angus Beef ® brand.

Only 1 in 4 non-parent Angus bulls qualify.

Minimum Genetic Requirements Marbling EPD (Marb)

+0.65

Dollar Grid Carcass Index ($G)

+55.0

For more information on Targeting the Brand™ visit CABcattle.com. 24

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

Registered Angus

Larry M. Laribee vtranch.org

Carthage, NY 315-767-3290

Colostrum & Calf Productivity | Ron Kuck

Colostrum and calf productivity in our cow / calf operations Ron Kuck, Agricultural Program Educator, Cornell Cooperative Extension of Cayuga County rak76@cornell.edu

315-704-8810 (cell)

In the dairy world monitoring newborn calves for IgG (immunoglobulins or antibodies) absorption from colostrum is very common. Calves that do not receive adequate levels of IgG from colostrum can experience increased sickness and mortality. It has also been researched that IgG absorption from colostrum is crucial to being a healthier adult with enhanced feed efficiency and milk production. It is reasonable to assume the same holds true for beef cattle. Failure of Passive Transfer (FPT) or inadequate absorption of immunoglobulins following birth is relatively common among beef calves. In comparison to dairy calves, there are surprisingly few peer reviewed publications assessing passive transfer in beef calves with the majority of research aimed at dairy herds. However, the negative economic impact that failure of passive transfer (FPT) has on beef farming enterprises has been quantified (Raboisson et al., 2016). Older studies have determined that the rate of FPT in beef calves can run between 11% and 31%. Calf managers on dairy farms draw blood from about 10% of their calves to assess FPT. This might not be practical on most beef farms so how would you assess IgG absorption? “The time to stand and the time to nurse” says Dr. Victor Cortese, DVM of Zoetis. “Is an important number to know to evaluate and to assess your calves Ig absorption.” His presentation at NY Beef Producers Association Annual Meeting had me thinking about the ongoing dairy calf nutrition research being done by researchers at Cornell Department of Animal Science, all of it should be applicable to our beef herds. Calves should stand and nurse within 2 hours of birth if everything is normal and weather is not severe. For maximum antibody exposure from the colostrum, calves need to nurse within four hours of birth. By 12 hours, the ability of a calf to absorb antibodies from colostrum is reduced by 50%. By 24 hours they are not able absorb antibodies. However, new research (Temporal kinetics of bovine mammary IgG secretion into colostrum and transition milk. Journal of Animal Science. doi:10.1093/jas/skab083) has found that only 25 percent of all IgG is secreted into colostrum and that the remaining 75 percent of IgG is secreted into the next five milkings (transition milk) (Figure 1). Researchers reasoned that high levels of IgG in transition milk increases the amount of IgG absorbed before gut closure, but also absorbed after gut closure to protect against harmful microorganisms inside the gut that would otherwise cause gastrointestinal infections. This is called enteric protection. It is clear that feeding/nursing transition milk would have substantial benefits. From a practical standpoint, while transition milk might not look like golden colostrum, it still contains very high IgG content and other not well understood beneficial immune, growth, and developmental factors.

Colostrum & Calf Productivity | Ron Kuck

Acknowledgements: This research was funded by the Northeast Sustainable Agriculture Research and Education (NE-SARE) grant GNE19-220-33243, the Cornell CALS Charitable Trust Research Fund, and startup funds from Cornell CALS. Reference: Schalich KM, Reiff OM, Nguyen BT, Lamb CL, Mondoza CR and Selvaraj V. (2021). Temporal kinetics of bovine mammary IgG secretion into colostrum and transition milk. Journal of Animal Science. doi:10.1093/jas/skab083. November 2021, the Manager from Pro-Dairy Cornell University

Calves that have high antibody levels in their blood stream by 24 to 52 hours after birth are less likely to get scours and grow faster than calves with low antibody levels. Calves that don't get enough colostrum in the first 12 hours are more likely to have respiratory problems. Research at the Clay Center, Nebraska, USDA experiment station compared beef calves with adequate serum IgG concentrations to those with failed passive immunity. Calves with FPT were 6.4 times more likely to be sick within the first 4 weeks of life and 5.4 times more likely to die before weaning. Also, weaning weights of calves with FPT were 35 pounds less than calves with adequate passive immunity. The antibodies from colostrum and milk the first 2-3 days protect the calf until the active immunity from vaccination and boosters can take over. Calf survival rates are better than 96% when IgG levels from colostrum and transition milk are at high levels. (See graph below)

The first 24 hours is a good time to give your calf a tag for ID and any other processing you normally do. You can then check if your calf looks cold, hunched up, and droopy. A quick check of his mom's udder (either tight and overfull or flat and milk-less) will often reveal the reason this calf looks hungry and unhappy. This cow and calf need to be put in a pen or barn and observed to see if the calf is nursing and if the cow accepting the calf. The calf’s first 24 – 60 hours of life are critical to their health and productivity. Remember to give 5% of your time to keeping your cows and calves well. You then won’t have to give 100% of your time when they’re ill.

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 29

Beef Cattle Crossword Puzzle

Courtesy of: LESSON PLANS FOR BEEF CATTLE in the STORY of AGRICULTURE Northwest Arm Press, AgBooksForKids.com

Beef Cattle Crossword Puzzle Clues Across

Down

3 All ruminants have a four-______ stomach

1 Beef cattle gain roughly twenty ___ per week.

5 _____ is making crops or animals into products you can eat or use.

2 ____ buy just weaned calves and later sell the animals to feedyards.

6 This is what leather is made from.

4 ____ is telling about products so people want to buy them.

7 Large sections of beef are called _____ cuts.

10 Dr. Temple Grandin is an animal _____. 13 This words means that products are sent overseas. 18 Beef cattle produce _____ and non-edible products.

6 A mix of cattle breeds is called a ____. 8 All beef is _____ by the Food Safety and Inspection Service of the United States Department of Agriculture.

19 May is _____ Beef Month.

9 ____ is delivering a product from the production location to the place of use.

21 Gelatin is used as a ____ in many foods.

11 Beef cattle hides can be ____ into leather.

22 Beef is in what section on the MyPlate chart?

12 ____ is growing crops or raising animals.

23 _____ are where beef cattle have constant access to clean water and feed bunks.

14 Young people can ____ in beef cattle judging teams. 15 A popular beef breed in the United States. 16 On average, each person eats 40 pounds of _____ beef every year.

Answer Key:

17 Christopher _____ is credited with bringing the first cattle to the Western Hemisphere in 1493. 20 Cows take _____ months to have a baby calf.

ijm�n RIB ��u�, �!A(K ��rn & �f�fill� Dennis Montross 315-730-5034

Weedsport, NY

lamontross1001@lahoo.com

Christopher Montross 315-406-1041

SHOW CATILE, REPIACEMENT HEIFERS AND BOW AVAIIABLE

Courtesy of: LESSON PLANS FOR BEEF CATTLE in the STORY of AGRICULTURE Northwest Arm Press, AgBooksForKids.com

Beef Cattle Crossword Puzzle Clues Across

Down

3 All ruminants have a four-______ stomach

1 Beef cattle gain roughly twenty ___ per week.

5 _____ is making crops or animals into products you can eat or use.

2 ____ buy just weaned calves and later sell the animals to feedyards.

6 This is what leather is made from.

4 ____ is telling about products so people want to buy them.

7 Large sections of beef are called _____ cuts.

10 Dr. Temple Grandin is an animal _____. 13 This words means that products are sent overseas. Scott Kel l ey, Owner 18 Beef cattle produce _____ and non-edible products.

6 A mix of cattle breeds is called a ____. 8 All beef is _____ by the Food Safety and Inspection Service of the United States Department of Agriculture.

19 May is _____ Beef Month.

9 ____ is delivering a product from the production location to the place of use.

21 Gelatin is used as a ____ in many foods.

11 Beef cattle hides can be ____ into leather.

22 Beef is in what section on the MyPlate chart?

12 ____ is growing crops or raising animals.

23 _____ are where beef cattle have constant access to clean water and feed bunks.

14 Young people can ____ in beef cattle judging teams.

Photo Submitted by Ashley Keck

15 A popular beef breed in the United States.

Crossword Puzzle

Answer Key:

16 On average, each person eats 40 pounds of _____ beef every year. 17 Christopher _____ is credited with bringing the first cattle to the Western Hemisphere in 1493. 20 Cows take _____ months to have a baby calf.

Courtesy of: LESSON PLANS FOR BEEF CATTLE in the STORY of AGRICULTURE

Photo Submitted by Doug Giles

Northwest Arm Press, AgBooksForKids.com

Crispy Baked Beef Stogies | Recipes Crispy Baked Beef Stogies Serves: 12 Prep Time: 20 minutes Active cook time: 45 Minutes Inactive cook time: 25 minutes Ingredients  1 pound Certified Angus Beef ® ground beef  1 tablespoon canola oil  1 teaspoon kosher salt  1/2 teaspoon black pepper  1/2 cup finely diced yellow onion  2 cloves minced garlic  2 cups cabbage and carrot slaw mix  1 tablespoon plus 2 teaspoons soy sauce, divided  2 teaspoons corn starch  1/4 cup white vinegar  1/2 cup plus 2 tablespoons water, divided  1/4 cup sugar  2 tablespoons Sambal Olekek chili paste  12 square eggroll wrappers, (approximately 8-inch)  1 tablespoon unsalted butter, melted Instructions 1. Heat oil in a large skillet, cook ground beef over medium-high heat until browned, about 5 minutes. Stir in salt, pepper, garlic and onion; sauté 2 minutes. Add slaw mix and 1tablespoon soy sauce; cook 3 more minutes. Remove from heat and allow to cool for 10 minutes. 2. Make dipping sauce. In a small mixing bowl whisk remaining 2 teaspoons soy sauce with cornstarch, set aside. Is a small saucepan combine vinegar, 1/2-cup water, sugar and Sambal; bring to a boil. Whisk in soy slurry, boil for thirty seconds, remove from heat and reserve sauce for dipping. 3. Preheat oven to 425°F. Prepare a baking sheet for the stogies by lining with parchment, a non-stick baking mat or foil. 4. Assemble stogies. On a clean work surface, lay out one eggroll wrapper, place 1/4-cup of filling along edge closest to you and brush water along the opposite edge of the wrapper about 1-inch wide. Roll-up tightly allowing the damp end to create a seal. Repeat and arrange stogies on baking sheet. 5. Brush each with butter and bake 10 minutes. Rotate pan 180 degrees; bake an additional 5 minutes until golden brown. Cut in half and serve with sauce. Recipe provided by the Certified Angus Beef ® brand 33

BODY CONDITION SCORING Body condition is an important production measure to properly manage. Energy reserves in the form of fat and muscle impact a variety of production measures, including reproductive success. Body condition should be evaluated at least four times a year including: 1) 90 days before calving, 2) At calving, 3) Beginning of the breeding season, and 4) At weaning. When assessed at these times, there is opportunity to change body condition prior to the increasing energy demands from the cow. Ideal body condition is a score of 5. For SUBMISSION OF BODY CONDITION SCORES, they must be taken +/- 45 days of weaning and a cow weight must also be submitted. Submit information through AAA Login.

GUIDELINES:

• Cow weight must also be recorded • Cow BCS must be taken +/- 45 days of calf weaning *this is the reported score • Collect after cow has weaned first calf and in subsequent years • Cow hip height can also be collected at this time, though not required RIBS

SPINE

TAILHEAD

HOOKS/PINS

BRISKET

Compare body conditions in your herd to this female that represents a BCS of 6. 34

MUSCLING

BODY CONDITION SCORECARD FOR CATTLE Physical Attribute

Thin

Borderline

Optimum Condition

Over Conditioned

BCS

Spine

Ribs

Hooks/Pins

Tailhead

Brisket

Muscling

Visible

No Fat

None/Atrophy

Visible

No Fat

None/Atrophy

Visible

No Fat

None

Foreribs Visible

Visible

No Fat

Full

Slightly Visible Not Visible

1 or 2 may be visible

Visible

No Fat

Full

Not Visible

Visible

Some Fat

Full

Not Visible

Slightly Visible

Fat

Full

Not Visible

Abundant Fat

Full

Not Visible

Extremely Fat

Full

Adapted from Herd & Sprott, 1986; BCS = body condition score Created by Dr. Justin Waggoner, Beef Systems Extension Specialist, Kansas State University

SCAN TO LEARN MORE

New Member List | NYAA

Welcome New Members! Richard Peebles, Carthage, NY Chris Treadway, Bloomfield, NY William Tylutki, Remsen, NY Jeff Robinson, LaFargeville, NY Natalie & Nathan Teachout, Richfield Springs, NY Tony & Tania Leroux , Fort Covington, NY John, Alison & Patrick Stark, Ghent, NY Erica & Joe Siler, North Java, NY Marie VanDemark and Jeffrey Myers, Ithaca, NY Raymond Johnson, Durham, CT Ryan McLenithan, Cambridge, NY Merle Harvey, Gowanda, NY Martin & Kathleen Cummings, Otego, NY Ken Seiferth & Gail Hamilton, East Branch, NY

Photo Submitted by Hinkley Angus 36

Photo Submitted by Larry Laribee

94 Bailey Rd • Durham, CT johnsonangusranchct@gmail.com

203-996-4429