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Make Walton’s Way, Your Way Travis Walton Linwood, NY 14486 • (585) 703-1476 TravisSTS9860@gmail.com TravisSTS9860@gmail.com

Always offering our genetics for sale. Stop by and visit anytime! - Walton Family

Here is Your ANSWER

Frosty Answer 3979 - Dam

Walton’s Way Answer 154

Selling at the Trowbridge Angus Female Production Sale, September 19, 2015, Ghent, NY This yearling heifer sired by VAR Reserve 1111 produced from a dam by SAV Final Answer 0035. Her dam Frosty Answer 3979 records a birth ratio of 2@94, weaning ratio 2@106, and yearling ratio 2@106. Walton’s Way Answer 154 is a maternal sister to he Genex/CRI sire Schiefelbein Effective 61. A powerful female with a powerful set of EPDs and proven pedigree.. CED +8

BW +1.2

WW +57

YW +97

Doc +22

MILK +28

MARB +.63

RE +.87

$W +64.25

$F +42.72

$G +39.34

$B +110.04


SOLID genetics for a Future Edge!

Trowbridge Rita 412

Trowbridge RITA 412 This BC Eagle Eye 110-7 daughter traces back to GAR Ext 614 who ranks in the top five females in breed history in total sales income. Rita 412 blends moderate growth and carcass genetics with high maternal traits.

GAR Ext 614

BULL CALVES FOR SALE NOW hand selected from the best of our herd Bennett Farm • Janeen Bennett 11742 Short Tract Rd • Hunt, NY 14846 585 245 4780 • janeenbennett@yahoo.com


New York Angus Association www.NY-Angus.com President Doug Giles 538 Rte. 343, Millbrook, NY 12545 845-677-6221 walbridgefarms@optonline.net Vice-President Nicole Tommell 1942 Hickory Hill Rd, Fonda, NY 12068 518-369-5149 mmtcattle@gmail.com Secretary/Treasurer Robert Groom 8974 Lyons Marengo Rd, Lyons, NY 14489

315-573-2569 Robert@angus.us Past President Mike Shanahan

P.O. Box 338, Ghent, NY 12075

518-598-8869 mike@cattlepromotions.com Directors Rob Bannister (2018) Jerry Emerich (2016) Craig Simmons (2018) Brett Chedzoy (2017) Derrick DeBoer (2018) Allan Lawyer (2017) Roger McCracken (2016) Fred Tracy (2017) Pete Murphy (2016) Angus Angles is published five times per

year by the NY Angus Association, in an 8.5 x 11 magazine format. It is edited and produced by Mike Shanahan,with Associate Editor Nicole DeBoer. Cattle advertisements will be limited to the majority promotion of Angus genetics.

Subscription Rate NYAA Members Free Non-Members $15.00 annually Regular Issue Advertising Rates Full Page $150.00 1/2 Page $100.00 $25.00 x 5 Issues Business Card Special Issue Advertising Rates Full Page $175.00 1/2 Page $125.00 * ask about discounted contract rates, & repeat customer benefits To Place advertising and for news and editorial content contact: Mike Shanahan - 518-598-8869 mike@cattlepromotions.com

Upcoming Angus Events NYS Fair Jr Angus Show August 31, 2015 • Syracuse, NY NYS Fair Beef Day & Supreme Beef Female Show followed by Supreme Reception, sponsored by NY Angus Association September 1, 2015 • Syracuse, NY NYS Fair Open Angus Show September 2, 2015 • Syracuse, NY JSK Livestock Angus Dispersal Sale September 5, 2015 • Canandaigua, NY Trowbridge Angus Family Affair Sale September 19, 2015 • Ghent, NY Tullyfergus Joint Angus Sale September 26, 2015 • Lyons, NY Coby Classic Fall Festival & Show Cobleskill Fairgrounds October 9-11, 2015 • Cobleskill, NY Cow Power Angus Sale October 10, 2015 • Millbrook, NY *** If you have an event you would like to see listed here, please contact mike@cattlepromotions.com*** Newsletter Deadlines & Publish Dates Deadline 10/15/15, Published 11/15 - Regular Issue Deadline 1/15/16, Published 2/1/16 - Regular Issue Deadline 3/20/16, Published 4/1/16 - SPECIAL ISSUE Deadline 5/15/16, Published 6/1/16 - Regular Issue Deadline 7/20/16, Published 8/15/16 - SPECIAL ISSUE


Note From the Editor www.NY-Angus.com Mike Shanahan, 518-598-8869 A MUST-ATTEND EVENT! In the Angus world we have many opportunities, helping us to create the best beef and the most efficient cattle while maintaining a diverse gene pool. One of these opportunities has been learning more about DNA, and using that tool to make better predictions for our herds. The International Genomics Symposium is part of the National Angus Convention this year, where producers will gather from all parts of the nation and beyond. Have you thought about increasing your knowledge base and interacting with other Angus producers throughout the country? This is an opportunity you cannot miss. Thousands of cattle producers are expected to gather November 3rd-5th at the Overland Park Convention Center, near Kansas City, MO for the annual meeting of the American Angus Association. A jam-packed schedule of keynote speakers, demonstrations and social events will make up the National Angus Convention. Industry experts on genomic technology will be presenting at this first-ever International Angus Genomics Symposium, sponsored by Neogen’s GeneSeek Operations. Another highlight will be Angus University, sponsored by Merck Animal Health, presenting “A Story of a Steak” with what it takes to provide a quality eating experience to beef consumers worldwide. The Angus Media Trade Show will welcome more than 125 exhibitors representing animal health companies, publications, feed and nutrition, equipment manufacturers and more. Evening entertainment will include a concert by country singer, Sammy Kershaw on Wednesday, Nov. 4th. Visit www.angusconvention.com to register today for $75 per person. Registration includes three meals featuring the Certified Angus Beef® (CAB®) brand, access to all educational workshops and keynote speakers, entry into the trade show, and the Kershaw concert. Last year it was wonderful to see other breeders from the northeast represent our areas at the convention and meeting. Let’s do it again this year! See you in Overland Park! Thanks!

Mike Mike Shanahan Editor, Angus Angles Newsletter


GET TO KNOW YOUR NEW YORK ANGUS ASSOCIATION OFFICERS Doug Giles, NYAA President 7th generation in his family to be full-time in production agriculture Grew up on a diversified family farm in LeRoy, NY, raising row crops, cattle, & hogs Showed hogs in 4-H Attended Alfred State College on a scholarship, majored in Ag Engineering Won the Master Showmanship contest at Alred Worked on his family farm until 1996 Worked as the Herdsman at High Field Farm in Clinton Corners, NY Worked as Herdsman at Heathcote Farm in Amenia, NY Managed Walbridge Farm starting in 2005 Owner of Walbridge Farm, LLC 2008-present Served on the board of directors for New England Angus Association Served in the board of directors for the New York Angus Association Member of the Dutchess County Ag Society Served as a 4-H Leader Served as Sale Chairman for the Dutchess County 4-H Livestock Sale Is married to Cheryl and they have 2 children, Gunner & Tucker, who are all active on the farm

Nicole Tommell, NYAA Vice President My name is Nicole Tommell. Along with my husband Marc and our children Marc and Adeline, we own and operate MMT Cattle Incorporated in Fonda, NY. Established in 2002, we are a diversified beef cattle feeding operation. Specializing in dairy beef, we source cattle from auctions and farms throughout the Northeast. Dealing in high-risk cattle, all cattle are backgrounded at the home farm. After preconditioning, cattle are sorted by weight and either sold as uniform feeder cattle to the Midwest or finished. Currently, cattle are fed at 2 custom feeders in New York along with our home location and an additional rented facility nearby. All finished cattle are marketed and delivered to JBS in Plainwell, MI and Souderton, PA. In addition to the commercial cattle business, we have enjoyed growing our Registered Angus herd. Currently, we run approximately 30 momma cows at our home. Due to the nature of our commercial business, we are able to retain and finish all of our steer calves in our operation. Over the last few years, I have enjoyed actively participating in the New York State Angus Association. I look forward to visiting with you all at the various Angus events throughout the year. If you and I haven’t met, please introduce yourself and say hello. I enjoy meeting new people who share the same passion for the cattle industry.


How to Login to AAA Online The American Angus Association has begun to rollout an updated look to their AAA Login website. Taking a cue from the current look of smartphones and tablet devices, the login site hopes to be more userfriendly for any producer looking to access or submit data on their herd.

ures 3 & 4, there are clickable words Home and Manage Herd just above the top row of buttons. Clicking on either of these will take the user back to that level of menu button options. Fig. 3

Gone is the Classic Menu page of multiple tabs that, in total, contained over 300 link options. Instead, the home login page has been broken down into six different categories or graphic buttons. (See Fig. 1) Popup descriptions for what can be found under each button are visible as the user hovers over a specific button. Fig. 1

Fig. 4

From the home login page, the Manage Herd button will likely be one of the more active options a producer will select. Clicking on this button takes the user to a set of nine graphic buttons that cover such categories as herd information, submission of registrations, transfers or performance data, DNA testing and results, AI and ET information or enrollment, and information for the MaternalPlus速 and AngusSource速 programs. (See Fig. 2)

Looking back at the home login screen (See Fig. 1), the My Account button, allows the user to manage their login profile and password, view account balances and history of work in the office. The option to change preferences for registration certificate storage, invoices, and performance reports are also included in this area.

Fig. 2

For producers who wish to communicate with American Angus through their login account, the home login screen has a button labeled My Messages, which will connect with the Message Center. This popular feature has been available to producers in the login menu for over a year. Notices from the office are automatically sent out and appear in this area whenever work processes through the office. This includes notices from AGI regarding receipt of DNA samples or parentage exclusion issues, suspense notices for work received in the office, and when purchased animals have been transferred into your inventory. Producers can easily reply to the message to clear up issues or send their own new messages when questions or additional requests arise. The My Customers button allows a user to maintain a database of customers with their full contact information and sales history. This area also allows the producer to access information on the animals they have purchased into their herd as well as transferred out of their herd.

When submitting work online to the Association, the common buttons for use will be Registration/Transfers/Performance and DNA. If selected, either one will bring up another series of graphic buttons to select from that pertain to each specific topic. (See Figures 3 & 4) This extra level will allow the user to narrow in on the topic of their choice and get right to work. The actual submission screens in these areas have not changed; just how one might navigate to the area when compared to the Classic Menu. Moving back and forth between the home login screen and the different levels of a category can be done without having to use the back button on your internet browser. As an example, looking again at Fig-

The Classic Menu button (previous look of tab menu feature) will be available for a limited time, should a producer wish to continue with that format as they learn to transition to the new format. It is encouraged for users to give this new layout a try. Navigation of the updated website should be an easier task since the layout is broken up into categories and uses the graphic buttons to illustrate a connection to what that area includes. For assistance with the new login format please contact the American Angus Customer Service department at 816-383-5100 or by email to angus@angus.org. Written By: Kristin Toll This article is reprinted with permission from the February 2015 Angus Journal


Certain weaning times could take advantage of increased calf feed efficiency while improving cow forage resources and body condition. The majority of U.S. cattle producers wean calves at around 205 days of age, or roughly seven months, and typically make the decision on weaning time based on calf age, calf weight or because ‘it’s what they’ve always done.’ But, there are certain scenarios where weaning earlier makes sense from both a cow and calf health standpoint and from an economic perspective.

Those extra pounds of forage may go a long way towards increasing the condition score on the cow herd going into the winter months, as cows are likely either late in the second stage of pregnancy or early in the third stage.

Early weaning also means the nutritional requirements of the cow decrease as she no longer needs to put resources towards milk “There are a variety of economic benefits to production, allowing her to shift those energy resources to gaining condition. implementing early weaning strategies,” says N.T. Cosby, Ph.D., senior consulting To hit your marketing window nutritionist with Purina Animal Nutrition. “For the calf, we’re looking at feeding dur“Early weaning may ing a time in their lives when they are exhelp producers hit a tremely efficient at converting feed to gain.” more lucrative calf marketing time, giv“For the cow, we’re able to give her some en what the cattle forage resources that would typically go to markets are signaling the calf, thus allowing her to pick up condito customers,” says tion score going into the winter months. Cosby. Putting on that extra condition means we can save on some winter supplementation by not having to play nutritional catch-up,” There are some scenarios where selling lighter calves means a higher price per hunadds Cosby. dredweight. There are also scenarios where selling calves earlier than the typical months Here are three scenarios where implewhen calves are marketed (typically mid- to menting early weaning might make sense: late-fall) means a higher price floor. Drought or low forage situations “If the marketing scenario is right, it’s always good to consider options to capital“One of the most common reasons for a ize,” adds Cosby. producer to consider early weaning would When stocking density is increased be if they’re in a sum“A reason to wean mer drought situaearly that’s becoming tion,” says Cosby. more prevalent is land “Considering early cost, and subsequentweaning in this scenario would save some ly increased stocking of your valuable forages for the cow.” density,” says Cosby. “Some cattle producAccording to Cosby, each day an early ers today are trying to weaning strategy is implemented saves 10 pounds of forage for the cow. Implementing run more cows on the same acreage to potentially increase profit.” an early weaning program two to three months earlier than the industry average More cows on the same acreage means that means that a significant amount of forage the forage resources are limited, and that could be saved for the cow. both cows and calves could potentially be

shortchanged on nutrients. “If we’re short on forage, either quantity or quality-wise, it’s often a good plan to start calves on a higher plane of nutrition by going ahead and weaning them,” adds Cosby.

With any of these three scenarios, it’s critical to get early-weaned calves on a quality nutrition program. “These early weaned calves can’t hold a lot of feed because of their small rumen size,” says Cosby. “At the same time, the calf’s requirements per pound of body weight are quite high. You need a high-quality, nutrient dense, complete feed to get them off to the best start.” Nutrition lays the foundation for a successful starting program, getting calves on feed quickly and keeping them healthy. The Purina Great Starts calf feeding program has customizable feeding options designed to fit a producers given forage availability, feed type and feeding facilities.

USDA, 2008 Beef 2007-08, Part 1:Reference of Beef Cowcalf Management Practices in the United States, 2007-08. USDA-APHIS-VS, CEAH. Fort Collins, CO #N512-1008


Historic Flashback Excerpts from a 1940 sale book


Historic Flashback Excerpts from a 1940 sale book


Historic Flashback Excerpts from a 1940 sale book


Historic Flashback Excerpts from a 1940 sale book


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Dam of Prosperity

your cow herd BEACON

7AN345

16687591

OBSERVER

Bismarck x Net Worth

Square-hipped and big-topped with a touch of class CED: +7 BW: +2.0 WW: +66 YW: +115 $W: +67.80 $B: +128.84

SIGNATURE

7AN370

16916267

Frontman x Next Day

Capture foot quality, muscle, maternal and high $B in one straw CED: +0 BW: +3.0 WW: +78 YW: +137 $W: +90.25 $B: +164.63

7AN413

17587895

Earnan x Final Solution

Phenotypically strong with impressive projections for growth CED: +0 BW: +2.6 WW: +68 YW: +125 $W: +70.53 $B: +166.00

7AN394

17262374

Top Game x Predominant

Powerful outcross performance backed by an impressive dam CED: +6 BW: +3.8 WW: +73 YW: +131 $W: +75.38 $B: +185.32

POWER SURGE PROSPERITY

7AN415

17585502

Power Tool x In Focus 4925

Use to add thickness, a classy look and loads of performance CED: +7 BW: +1.3 WW: +70 YW: +126 $W: +85.98 $B: +125.14

EPDs as of 7/17/15

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16396523

Providence x Bushwacker

Proven sire of powerful beef cows — plus he’s high for DOC CED: -2 BW: +4.4 WW: +77 YW: +120 $W: +79.36 $B: +152.98


Better With Age By Dr. Phil Bass, Certified Angus Beef LLC

Growing up, I noticed my folks always had the local butcher hang our harvested beef for a few weeks prior to cutting

scale. Customers noticed extended shelf life, improve-

and wrapping it. Little did I realize then that, ments in overall product yield, like so many things, beef does get better

smaller and more manageable

with age. After years of meat science educa- cuts – and some subtle differtion, research and experience, I have gained ences in flavor. This means of a better understanding of the mechanisms

beef storage has become com-

of beef aging and differences in eating quali- monplace and a widely acceptty that can be derived from it. Improve-

ed practice. But what’s happen-

ments in tenderness are always at the fore-

ing while that meat is sitting

front of logic, but flavor profiles can also

there? Natural enzymes in the muscle are

require specific cooking or preparation tech-

start to develop as aging time lengthens to

being allowed to break down the muscle

niques to make them more tender.

where it can enhance the overall palatability fibers at the cellular level, creating a more of beef, and thus keep consumers coming back for more. The overwhelming majority of beef

tender piece of meat. Though there are a few other en-

It is often thought that aging is only for tenderization, but tender meat is only one of the results of aging; flavor changes

dogenous enzymes in muscle tissue that can occur as well. After the naturally occurring

produced and sold in North America is wet-

enhance tenderness, the primary naturally

enzymes have done their job, there is a re-

aged. Wet-aging is rather precise and con-

occurring tenderizing enzymes are the cal-

lease of some water within the meat due to

sistent, resulting in a high-yielding product

pains. Calpains are activated by the release

the natural compromise of muscle cell

that still allows the natural enzymatic break- of calcium in the muscle cell after harvest

membranes. As a result, the essence of the

down of muscle fibers to improve tender-

and act on the structural proteins in the

beef has been concentrated, and a more

ness. Though now considered the

muscle fiber causing a weakening of their

robust flavor develops from that concentra-

“traditional” means of aging beef, wet-aging structure and, thus, tenderization.

tion of proteins, sugars, minerals, fats and

is in fact a relatively new concept compared Science is awesome!

the like.

with what was done for generations, before

After all of this activity at the mo-

One more thing: Beef that is wet-

the dawn of commercial vacuum packaging. lecular level, over the course of many days

aged for an especially long time tends to

Until the 1970s, most beef was inventoried

take on a bit of a sour flavor. Sour, you say?

in a refrigerated state, enough of the struc-

in carcass or large, bone-in primal form. But ture will have been broken down to accom-

How does this get there – and is it desira-

an innovative company, known then as Iowa plish tenderness in most cases. The aging

ble?

Beef Processors (IBP), changed the way beef enzymes act on the muscle fibers, but not

Let’s consider the environment in

was delivered, and subsequently aged, using on the connective tissues within and adja-

the vacuum package, where there is no air

vacuum packaging technology on a large

(thus, obviously, no oxygen). No fresh meat

cent to the muscles, so some cuts will still


is perfectly sterile; there’s always going to

and the meat is subjected to the open air. I

it is produced, which gives a unique eating

be some, albeit very few, microorganisms

usually reply that I can’t explain the science

experience each time it is enjoyed. Wherev-

that make their way in before packaging. It’s of dry-aging, but I can use science to try to

er beef is dry-aged, it is imperative that the

a natural part of the process, and most of

raw product going into dry-aging is of high

these safe microorganisms are controlled by

explain what happens, if that makes sense. Scientists love wet-aging beef be-

quality to begin with. Plentiful marbling is

cause of all the controls in place, starting

crucial and it is recommended to work with

with environment. The vacuum packaging

bone-in cuts to minimize the loss of edible

and temperature control deliver ever more

portion when the subprimal is trimmed and

precision as technology progresses. Dry-

cut into steaks.

aging beef also uses temperature control, but because the meat is allowed to be in

Whether wet or dry, the aging of whole-muscle beef is recommended — no,

the fact that there is no air in the package. A open air (in a cooler), the humidity, air

it’s a necessity — to maximize its eating po-

few of them, though, don’t care if they have movement, microorganism control and

tential. Aging will enhance the tenderness,

oxygen. These linger on the meat’s surface

countless other variables result in more of

adjust the flavor and help produce a more

and live for a time by converting what little

an art than a science – but it all adds up to

palatable product in the end. There are

sugar can be found into lactic acid.

deliver a distinctly different eating experi-

many opinions and beliefs involved with

ence than wet-aging provides.

aging beef, but many programs require a

That lactic acid – which, rest assured, is completely safe – does two things:

Dry-aged beef is not for

It drops the pH on the surface of the meat in everyone. Because of the aging the sealed package to a lower level than

process, of course there is some

even those microbes can tolerate; and it

moisture loss and a concentration

creates a slightly sour flavor. Now, how

of flavors, but the big change

often do we notice that? The answer is, al-

comes due to the control (or

most never. Unless the beef has been aged

attempted control) of dehydration

to an extremely long point and the condi-

from the meat being exposed to

tions are right for extreme amounts of lactic air. Often, the beef being dry-aged acid to be produced, we rarely notice it. The will be in coolers with high-velocity fans to

minimum of 21 days as the “sweet spot.”

moment we would actually notice it is when move the air and create a dried crust on the Dry-aged beef has been aged as little as 14 normal wet-aged beef is compared to extremely fresh beef (less than four days from

surface of the meat. Once the crust is developed, the

days up to a radical 100 days. It is important for meat operators to choose the right aging

packaging) or if it has been dry-aged.

evaporation process slows. Often that crust

protocol for the taste preferences of their

Dry-aged beef, oh boy!

allows for some fine molds to grow and im-

customers.

As a meat scientist, I’m often asked part flavors into the meat (similar to the to explain the science of dry-aging. That’s

way cheese is made). Dry-aged beef will be

rather hard because there are few controls

different in nearly every location from which


Dear NY Angus Breeder, Summer sure has flown by with autumn just about upon us! I know the weather has been a bit challenging for everyone this summer, but I hope it’s overall been a great summer for you. The fall sale season is now here and there will be several great sales in New York and the country this fall to add some new genetics or increase your herd size. However, if you’re selling cattle this fall then I’m sure you’re looking for ways to market your cattle. You are very fortunate here in New York to have a premier state newsletter in Angus Angles for advertising. In addition to Angus Angles, Angus Productions, Inc. (API), which publishes the Angus Journal, has several great options for you to consider. Everyone is familiar with the Angus Journal, but API has many other marketing tools as well. The Angus Beef Bulletin (ABB), which has a September, October, January, February, and March issue, is geared towards commercial cattlemen, specifically those using Angus genetics. The ABB has a circulation of just over 65,000 predominantly commercial cattlemen! Within API, Special services have many great options too if you’re in need of a catalog (large or small) or are looking for a targeted marketing approach such as a postcard, flyer, pamphlet, brochure, or farm newsletter. Catalogs or direct mailing pieces can be designed for either small and large scale sales or even online sales. We’re able to send these direct mailings or catalogs to Angus members and/or non-member bull and female buyers that have had cattle transferred into their name within a designated certain mile radius around the sale location or to certain states of your choosing. The direct mailing of postcards or flyers is a great way for you to reach targeted prospective buyers in our area. As we all know, having a website is important to marketing your program and reaching new potential customers. API will design and host your website to meet your needs. They also are able to send e-blast email advertisements for a very economical rate. If you have any questions or would like to visit about the many great marketing options API has to offer, please don’t hesitate to contact me. See you this fall, Chris Jeffcoat Regional Manager American Angus Association 717-476-1496 cjeffcoat@angus.org


Growing the Land Following Farmers into their ‘Field’

By Sherry Bunting

This story has been updated since it first ran in the Columbia-Greene Media Register-Star earlier this year.

Standing up for kids and cattle! How did school lunch get so complicated? Are you satisfied with your school lunches? Do your children eat them? Do they come home so hungry they binge out of the snack drawer?

They have introduced a “sustainability metric” to the 5year cycle of nutrition guidelines.

The National School Lunch Program and Dietary Guidelines for Americans are lightning rods for the latest nutritional ideas -- none of which seem to be working particularly well. We’ve gone far from the basics, and yet both childhood hunger and childhood obesity are on the rise.

These half-baked environmental concerns about cattle production were included in the Scientific Report of the 2015 Dietary Guidelines for Americans released by the Dietary Guidelines Advisory Committee (DGAC). The DGAC’s 12 ‘experts’, assembled by the Obama Administration, have further reduced the recommended amount of beef and whole fat dairy products for the next five years, saying cattle production is bad for the planet.

Now there is another twist in the nutrition-noodle. “The Big Fat Surprise,” by Nina Teicholz, reveals the truth about the healthfulness of natural fats in beef, whole milk, butter and cheese. Teicholz was profiled in morning television talk shows and major magazines this year, where she has described the “nasty nutrition politics” that continually shape these programs.

“Maybe it’s time to stop apologizing for fat. The culture of the American diet has shifted dramatically.” In response to these animal-proteinfriendly nutritional revelations, the environmental nail-biters (under the influence of refuted studies) are throwing carbon footprints into the nutrition mix.

Anne Burkholder did not always run a feedyard. The urban Floridian married Central Nebraska hay farmer and beef producer. A mother of three sports-minded teenage daughters, she writes a blog called Feedyard Foodie. Burkholder wonders why nutrition politics are poised to go even farther down the wrong road. So do I. Photo by Sherry Bunting

This report -- if approved and used by the Secretaries of Agriculture and Health and Human Services to develop official government nutrition policy -will bring yet another lunchroom brawl to a school cafeteria near you, where the already burdensome and counterproductive rules for lunch menu planning have lunch ladies and foodservice directors, not to mention kids and parents, tearing their hair out. The 75-day public comment period on the DGAC Report closed on May 8. In addition, the Ag and HHS secretaries received numerous official letters from farm and environmental groups, citizens

and members of Congress. “The purpose of the DGAC Report is to inform the federal government of current scientific evidence on topics related to diet, nutrition, and health,” says the official DGAC page. But so-called “health of the planet” wording is also included in the final Report. USDA Secretary Tom Vilsack said in March that it “colors outside the lines” like his granddaughter and that he prefers to “color inside the lines” like his grandson. We shall see who col-


ors where later this year when the Ag and HHS secretaries jointly release new federal government nutrition policy. I’ve been writing about these school lunch issues for decades and found a kindred spirit in Nebraska in March. Dartmouth-educated psychology major and admitted animal lover, Anne Burkholder has been vocal in her defense of beef’s nutrition and sustainability. She enjoys working with the cattle at Will Feed, Cozad, Nebraska, where she runs the feedlot. Her husband runs the alfalfa and crop business. She is proud to produce curious, confident cattle that grade well and provide nutrient dense beef for consumers. She writes a blog called “Feedyard Foodie.”

take for Americans rose with low fat starches, and vegetable oil took the place of animal protein and fat in the diet. Animal protein lovers shifted from beef to chicken, and many traded whole fat dairy for skim milk and margarine thereby forsaking nutrition density for lower saturated fat options,” Burkholder wrote.

My generation followed that period learning the mantra of “eating all things in moderation.” School lunches were a bit repetitive, but they were good, honest meals and we ate them. We learned about the four food groups, and we ran and played and worked outside ‘til dusk.

My children’s generation grew up in the “food pyramid” days, spelling out the “All of this occurred during a time in the servings deal differently and putting emUnited States when obesity rates more phasis on exercise. than doubled (15-32%), the prevalence of heart failure, cancer and stroke all Then, in the 1990s, the school lunch proincreased, and the rate of diabetes ingram went through a major metamorcreased from less than 1% to 11%,” she phosis that paralleled the “low fat” offerexplained. ings in nearly every product category at the supermarket. What the 90s gave us These are heavy duty facts, and if we was less fat and more carbs, a lot of look back on how the DGAC has altered guilt, and the reference to exercise on We compared notes on this issue of the the dietary culture in the past, its curthe food diagram vanished -- all these DGAC Report. We commiserated about rent recommendations regarding beef changes were ingredients for obesity and how what started as a year of good news bring even more trepidation. diabetes. for beef -- when the more than 40 years of a ‘heart healthy diet’ for the masses How did we let serving a decent healthy By the late 1990s, the government came had come under fire with the New York meal to schoolchildren become so com- out with the nutrient standards for menu Times Bestseller “The Big Fat Surprise” -- plicated? Why don’t schools take their planning, and school districts across the the DGAC turned around in February cafeterias back? One reason is the feder- country bought the software and began with its subjective measure of “cattle al government ties its financial support to submit their menus for approval. I was sustainability” in its Dietary Guidelines for literacy programs in schools to the editor of a farm publication at the time Report. number of students enrolled in the free and served as an elected director on a and reduced lunch program as monilocal school board. I interviewed not only Burkholder had just finished reading tored by -- you guessed it -- the federal our own district’s foodservice director Teicholz’s book, and she wrote extengovernment. Oh what a complex web we but others as well, and I visited a neighsively about the DGAC Report in her weave when all we set out to do is boring school district that was piloting blog. She also wrote an official letter to healthfully eat! the nutrient-standard software for USDA Secretary Vilsack on the unintendUSDA. ed consequences of the nutrition politics The government’s interest in the school that seek to further demote the role of lunch program got its first foothold dur- “Schoolchildren are being relegated to beef in the American diet. ing World War II when more women the equivalent of a heart patient’s diet,” joined the workforce as part of the war explained the foodservice director who “Maybe it’s time to stop apologizing for effort. The emphasis at that time was to was piloting the program in 1997. The fat. The culture of the American diet has provide a hot meal with plenty of procalorie thresholds were unchanged, but shifted dramatically. According to USDA, tein, calories for energy and the healthy the government began regulating the the consumption of grains (41%), vegeta- fat necessary for brain development and percentage of those calories that could bles (23%) and fruits (13%) rose signifisatiety -- a fancy word for no hunger come from fat. There were no regulacantly from 1970-2005 while red meat (- pains during the end-of-the-day math tions yet for sugar or carbohydrates. And 22%), milk (-33%) and eggs (-17%) fell class. yes, as always, the goal was to get kids to dramatically. Overall carbohydrate ineat more veggies and fruits and fiber.


(We might take a lesson from France in that department. They require lunches to be made from fresh ingredients, but they aren’t afraid to deep-fry some broccoli or soak a healthy vegetable dish in yummy cheese -- real, of course.)

to just 3.25% percent fat!)

As fat was reduced, so were calories and flavor. To get back up to the number of calories required, “we just served a bigger brownie,” that foodservice director recounted. Of course, they used apThe new fat rules forced foodservice folks plesauce to replace the shortening, but to put imitation cheese product on their still, no requirement on sugar and carbs. once delicious pizza. Ground turkey replaced beef in spaghetti and tacos – re“Two elements give food flavor: fats and ceiving terrible reviews from students. sugars. When you pull one out, the other Rolls were served without butter. All milk is added,” the wise foodservice director was reduced to nonfat or 1 percent so observed. What most people don’t think the amount of chocolate milk consumed about is: The natural fat in real foods -increased. (Whole milk is much more fla- such as beef and butter and cheese -- is vorful than nonfat, and it is standardized accompanied by a nutrient dense protein

source that naturally supplies vitamins and minerals and helps kids feel satiated, not hungry or hyper, so they can concentrate and learn. Healthy fats are known to be good for brain development. Fast forward to the decade of the 2010’s. More tinkering! The food pyramid became the plate showing portions of different food types, and we are now in a time when school menus are regulated in the number of calories that can be served using arbitrary, across the board calculations. Caught in the crossfire are kids and cattle as new information on healthy fats locks

Champions Parade at 2015 Atlantic National Super Point ROV Angus Show

Angus enthusiasts led 194 entries at the 2015 Atlantic National Super Point Roll of Victory (ROV) Angus Show, May 24 in Timonium, Md. Travis Pembrook, Fairview, Okla., evaluated the 164 females, 23 bulls and three cow-calf pairs before naming champions. Equity 343 Northern Star won intermediate champion bull. Richard Brown, Port Byron, N.Y., owns the winning bull. Photo by Megan Blankenship.


The Summer BBQ Robin Tassinari, MD, Professor of Psychiatry and Medicine, Albany Medical College

T

he long winter is finally ending. Cleaning up twigs and bigger winter leftovers. Putting in screens. Throwing out ‘stuff’ and having tag sales to get rid of the rest. And as well, it’s time to clean up the barbecue grill as we prepare for those wonderful outdoor picnics and parties and finally enjoy some sun and warm weather. Not only are barbecues fun, relaxing and social, but, it turns out, they can be good for your mental health. Sally Augustine in Psychology Today in May of 2011 speaks to the psychological benefits of being in the natural environment to ‘restock mental energy after it has been depleted by activities such as knowledge work’ and cold weather. She quotes a study by Troisi, which showed that ‘comfort foods are associated with relationships and alleviate loneliness.’ She also recommends making sure music is involved in the barbecues as well, since she feels that ‘mood, in this case manipulated by music, may also directly alter the way we perceive the world,’ and thus improve the enjoyment of the experience. And what do we begin to see for sale this time of year? Easy: grills, tongs, men’s aprons, and grill cleaners. And where do we see them the most? Easy as well: mostly seen at hardware stores, Home Depot, Lowes and the like. And why is that so? Why is barbecuing considered a guy thing? Jesse Rhodes in The Smithsonian magazine in June of 2012, chronicles that this is an American habit. In other cultures, women do most of all of the cooking, grilling and otherwise. Meghan Casserly in a July 2010 Forbes Magazine article, while examining the phenomenon of ‘women cook, men grill,’ confirms the barbecue arena to be men’s’ for a variety of reasons: it’s exciting (‘lighter fluid, a match, a breeze, and a miniature pitchfork to stab things with’); you get to hang out with other guys (men do tend to congregate around the grill, usually with a few beers); there’s little in the way of cleaning (hmmm…I like that). After she did an informal series of interviews, she thinks it boils down to a chorus of ‘meat, fire, meat, beers, meat, flame, spears and meeeeeeaaaat.’

And in the 50’s Weber took advantage of that phenomenon with an array of neat outdoor cooking devices. And with those shiny, neat, and sometimes expensive grills, guys ‘like to stand around in groups while barbecuing and brag about their BBQ cooking skills, what kind of grill they prefer and what a mean burger or steak they're capable of cooking up on it,’ states Peg DeGrassa in her article about this very phenomenon written in June of 2012 in Delaware County News. She did some research about this odd American tradition, and found the ‘honest picture of why men barbecue and perhaps the bottom line reason and explanation’ was listed in funny2.com. It is summarized by the following (clearly untrue and from a woman’s perspective): The woman buys the food. 2. The woman makes a salad, prepares vegetables, and makes dessert. 3. The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils and sauces, and takes it to the man who is lounging beside the grill beer in hand. 4. THE MAN PLACES THE MEAT ON THE GRILL. 5. The woman goes inside to organize the plates and cutlery (add to that the condiments, napkins, ice, paper cups and all side dishes as mentioned above) 6. The woman comes out to tell the man that the meat is burning. He thanks her and asks if she will bring another beer while he deals with the situation. 7. THE MAN TAKES THE MEAT OFF THE GRILL AND HANDS IT TO THE WOMAN. 8. The woman runs around to prepare the plates, salad, bread, utensils, napkins, sauces and brings them to the table. 9. After eating, the woman clears the table, carries everything back inside and does the dishes. 10. Everyone PRAISES THE MAN and THANKS HIM for his cooking efforts. 11. The man asks the woman how she enjoyed her night off and, upon seeing her annoyed reaction, concludes that there's just no pleasing her.

Steven Raichlen, author of The Barbecue Bible, said ‘it’s true that when you grill, you bring testosterone and fire and sharp instruments together, and then there’s the prehistoric bonding element of gathering around a fire.’ One of the first things humans learned was how to produce fire and soon after, how to cook over it. “Fire meant leaving the safety of sleeping in trees for encampments based on the ground.’ He feels that fire led to division of labor, with some keeping the fire going and others doing the hunting and gathering. But it seems that with that plan, the person watching the fire and doing So enjoy your upcoming barbecues and picnics, and always, always the grilling was probably the female. So what happened over the praise the ‘grill master,’ even if the steak is bloody or rock-hard. Critmillennia? Well that transition of men taking over the grilling job was icism could be devastating to the poor guy. probably not that far into the past. Christopher Dummitt from Trent University in Canada feels it happened as recently as the 1950’s with suburbanization. With it, came neighborhoods, garages, backyards, and some leisure time…..and with those, the backyard barbecues. He feels that during that decade, parenting books spoke to the importance of family time, togetherness, and thus dad leaving taverns and pubs and being home. So what was dad to do? ‘Why, barbecue of course!’


Complete Dispersal Of The Estate Of Russell Hollenback’s Back Hills Angus Herd & Equipment Saturday * September 12, 2015 9:00 a.m. - Equipment * Noon - Ca le At the Farm near Towanda, Pennsylvania

175 HEAD SELL: 76 Cows, 56 with Calves at Side 5 Yearling Bulls

23Yearling Bred Heifers 14 Steer Calves 2 Herd Sires

FEATURED SIRES: Sitz Upward U 307R, TC Total 410, WHS Limelight 64V, Basin Excitement, Connealy Thunder, Connealy In Sure 8524, Connealy Confidence 0100, Connealy Irish 0204, S Chisum 6175, GAR Prophet, GAR Ingenuity, HPCA Intensity, SAV Net Worth 4200, SAV Brand Name 9115, EF Authentic 0829, McKellar Now Look

EQUIPMENT: JD Round Baler 582 Silage Special – 12,000 Bales H&S Feeder Wagon 24’ Oliver No. 38 Grain Drill 7 Poly Feeders NI 4 Row 30 “ Corn Planter Blue Squeeze Chute w/Confinement Vicon Tedder 4 Star Winco PTO Generator: Model No. 20 – 20,000 watts – 120/240 volts Steel Flat Bed Hay Wagon – 24’ with HD – Tandem Axle Remlinger Spring Tooth Harrow for Disk IH Combine McCormick 80 3pth Wood Splitter Patz Silo Unloader Gehl 100 Grinder Mixer 6’ Conveyor w/Motor Gehl Forage Wagon 10’ Conveyor w/Motor 1 J & L Hay Saver Bale Feeder 18’ Conveyor-No Motor 3 Running Gears Semen Tank 2 - NI 2 Row Corn Pickers Creep Feeder NH Flail Chopper 3 Mineral Feeders 2006 Gooseneck Steel Stock Trailer - Dalton Enterprise 16 foot Water Tubs 2009 PJ Flat Bed - 28’ Gooseneck Trailer The following must be taken down and moved by buyer White 273 Disk - 20 foot Bi-fold Disc Formost Model 30 Cattle Catch Chute w/Confinement & Scales Brillion Cultipacker - 14 foot SM Mini TMR Feed Mixer w/Scales Knowles Transport Drag – 16 foot 20 Ton Grain Bin w/Auger Brush Hog Bat Wing Mower – 15 foot 6 Ton Grain Bin w/Auger Ford 4 Bottom Plow - 18” 20 x 50 Ribstone Silo IH 786 Tractor- hours unknown – 2 wheel drive IH 1086 – 6110 hours – 2 wheel drive Woods Brush Hog SM60-Offset – 6 foot Krause 2887 Chisel Plow – 10 foot – 7 shank – HD Trailer White 5 btm Plow - 20” Back Hills Angus Katolight Generator 540 PTO P – KLMI-40 Russell & Judy – 40 Kwatt – 120/240 volt Hollenback Family Arc Welder Kubota RTV 900 Diesel 4x4 – 1300 hours Towanda, Pennsylvania JD Cab Tractor 6430 4x4 w/ JD H310 Loader – 1650 hours – 80% rubber on tires JD Cab Tractor 7700 4x4 – 6400 hours – 80% rubber on tires H&S 12 Wheel Rake Russell Hollenback JD 930 Disk Bine 11’9” – 1000 RPM impellers March 15, 1950 - April 14, 2015 Tube Line TL5500 Wrapper 1 row NI 324 Corn Picker 3 - Killbros 350 Gravity Wagons NI Elevator – 30 foot For your free reference sale booklet, contact anyone in the office of the Sale Gehl 1287 Manure Spreader Manager. TOM BURKE, KURT SCHAFF, JEREMY HAAG, AMERICAN ANGUS 7’ Brush B Hog HALL OF FAME, at the WORLD ANGUS HEADQUARTERS, Box 660, Smithville, MO 64089-0660. Phone: (816) 532-0811. Fax: (816) 532-0851. E-Mail angushall@earthlink.net.


A New Era in Genomic Testing One of the most common questions I get about genomic-enhanced expected progeny differences (GEEPDs) and genomic tests is some version of, “When is the price going to drop?” Well, the day has arrived. AGI has begun offering low-density (LD) genomic tests from both of our partner labs. GeneSeek’s product is the GGP-LD for Angus, and the Zoetis product is called i50K (the “i” stands for imputed). HD or LD? For profiling most animals, low-density testing will suit your needs. Through a process called imputation, LD tests can achieve nearly the same level of accuracy as high-density (HD) tests (Zoetis’ HD 50K and GeneSeek’s GGP-HD). When assessing the accuracy or power of LD tests, three components are important: 1) the concordance with HD; 2) the impact on genomic predictions; and 3) the accuracy of the resulting EPDs. When we evaluate how well the LD markers line up with HD markers, we find that in Angus there is 98% concordance. This means that if an animal were tested on both platforms, we would predict 98% of the same markers on LD as were actually read on HD. To incorporate genomics into the EPDs, a value called a molecular breeding value (MBV) is calculated from the test results. This number is simply the sum of the effects for each of the markers impacting the trait of interest. The correlation between MBVs from an LD test and MBVs from an HD test is 0.992, a nearly perfect relationship.

Finally, the current method of incorporating genomics into EPDs (the correlated trait method) will yield essentially no difference in the reported EPD accuracy between LD- and HD-tested animals. What is imputation? I’m sure most of you have seen the puzzles floating around on the Internet that have sentences or even paragraphs that have a large number of letters missing or garbled, yet you can still read them. H_re’s an ex_mp_e of a s_nt_nce l_ke th_t. Imputation works much the same way. Since such a large number of Angus animals have been tested with either HD 50K or GGP-HD, programs have been trained to read or interpret the markers (letters) that are missing on LD tests, such that the results are nearly indistinguishable from HD.

cattle has a high level of accuracy because the amount of HD testing that has been done allows the prediction of the missing markers to be done with a high degree of certainty. With that in mind, it is still important that high-impact animals have HD test results in the Angus database. We do anticipate that some animals initially tested on LD will need to be retested on HD at some point in order to retain imputation accuracy. Breeders will always have the option of upgrading LD-tested animals to an HD test, usually without submitting another sample. The Association may require an upgrade on animals producing a large number of progeny. What’s the cost and how do I order?

Tests from both companies can be ordered in the same manner that all other genetic testing is ordered through AGI. Simply sign in to AAA Login and navigate Yes, HD tests from both companies will still be availto the “DNA Testing and Results” tab. able for purchase for those wishing to have their animals tested at that high level. The cost for GeneSeek’s GGP-LD is $45 and the Zoetis i50K is $47. Furthermore, the LD imputation process in Angus Will HD still be available?


National Junior Angus Show Recap Written by: Jayne Bannister

I represented New York State at the National Junior Angus Show held in Tulsa, Oklahoma, from July 13-17. My mom and I made the 1200 mile trip to join over 750 Angus Junior members in this event. Even though we did not exhibit cattle, this almost weeklong celebration of Angus cattle provides many other opportunities to compete, learn, and participate in activities. The theme for this year’s show was “Leading the Way” and the youth and cattle provide testimony that Angus cattle will continue to lead the beef industry.

speak, and participate in a question-and-answer panel. Ten well-qualified candidates vied for six positions. Through the week, I had other opportunities to interact with the candidates and the current board members. The chance to talk and exchange ideas with these young leaders was truly inspiring. I competed in the extemporaneous speaking competition Wednesday morning. My topic was Dealing with Animal Activists. I was delighted to learn at the closing ceremony on Friday night that I won the Intermediate B division. Later on Wednesday, I assisted Miss American Angus in presenting ribbons and awards during the cattle show. The cattle show continued on Thursday. Nearly 1800 Angus cattle were exhibited during the show! Impressive quality animals filled the arena. In addition to handing out ribbons, I was honored to receive an Angus Foundation scholarship. Thank you to all who recommended me for this award.

I concluded my National Junior Angus Show experience with the closing ceremony on Friday evening. Award winners were My first event on Monday was the Queen’s Luncheon, sponsored by the Angus Auxiliary. This gathering of Angus Queens recognized and the newly elected Junior Board members were announced. While I missed exhibiting cattle with other NY Junand Princesses from across the United States was held at the Gilcrease Museum. The museum contains an extensive collec- iors like we did in Indiana last year, I am still grateful to have tion of Western and Native American art and artifacts. Miss had the opportunity to attend this event. I met many wonderAmerican Angus, Madison Butler, from Indiana gave a report on ful Angus enthusiasts from across the United States. Next her activities and Lacey Dale Gracia, former Oklahoma Rodeo year’s National Junior Angus Show will be held in Grand Island, Queen and Express Ranch communication manager, provided Nebraska. Yes, it is a long trip, but I hope a group of NY Juniors inspiring advice. will work together to attend. The opening ceremony was Monday evening. The Executive Board of the National Jr. Angus Association presided over the ceremony. All juniors entered the coliseum state-by-state. Several states have 100+ juniors in attendance. As the only NY’er, I felt a bit conspicuous, but I was greeted by a loud and gracious round of applause. Many people I met through the week would remark, “You’re the girl from NY!” On Tuesday morning I competed in the Career Development competition. Later I attended a fitting demonstration provided by Sullivan’s Show Supply. It was nice to see former NY’er and Jr. member, Gabrielle Glenister, in her new job with Sullivan’s. Tuesday evening was the Annual Meeting. As the delegate from NY, I was able to hear each candidate for the Junior Board


NY Angus Junior Jottings Juniors take on Lewisburg, West Virginia Some of the New York Junior Angus members took a trip to Lewisburg, West Virginia for the Eastern Regional Junior Angus Show. Four juniors attended (Katie Hopkins, Matt Kelley, Sara Fessner and Kelsey Librock) arriving on Thursday, June 18th. Although not every junior showed cattle at the show, we all participated as a team in the events. We set up and settled in quickly, getting ready for the big events on Friday, which was opening day for all of the states that participated. Friday also brought Showmanship and Quiz Bowl to the board. Every member participated in Showmanship, and all three members teamed up with Chris Kahlenbeck from Missouri. Together the New York/Missouri team took second place in the Quiz Bowl Senior Class. Saturday, June 20th was the big breed show including steers, cow/calf, Bred & Owned Bulls and Bred & Owned heifers - Matt Kelley showed his Bred & Owned Bull. We wrapped up the day with a fun, entertaining night with Donkey Races held at the show. Katie Hopkins raced on a donkey against some fierce competition. If you know Chris Jeffcoat you know how “fierce� he can be, especially on a donkey. Sunday was the Owned Heif-

er show - Matt Kelley and Katie Hopkins both showed an owned heifer that both placed very well. Every member was happy with their placing and how much fun the weekend brought. A big thank you to our advisors and parents for supporting us and chaperoning. Next year we would like to have more Juniors participate at the Eastern Regional show, which will be held in our neighboring state of Pennsylvania. Great experiences are the building blocks of life. Written By: Sara Fessner


C P O WER Oct. 10, 2015 W

Selling at the

www.CowPowerSale.com

At Rally Farms, Millbrook, NY

GRF LUCY Z74

A three-year-old daughter of Boyd Next Step 6010 from a dam by Quaker Hill Objective 3J15 tracing back to Lucy 178E. She sells with her July heifer calf by Black Knight. Exposed to NEW PENN PROWLER 1524 after August 15, 2015.

BASIN LUCY 178E - Third dam.

NEW PENN ISIS ELEGANCE 2324 Sired by Rito 9M25, Bred August 2, 2015 to GAMBLES SAFE BET 1306.

NEW PENN MISS MAY 3314 Sired by GAR Progress, Bred August 2, 2015 to VIN-MAR O’REILLY FACTOR.

New Penn Farm Registered Angus

5493 Cheningo Rd • Truxton, NY 13158 Carl Hinkle (607) 753-7118 • Jeanetta Laudermilk, Mgr. (607) 345-6466 NewPennFarm@gmail.com • www.NewPennFarm.com

Find us on Facebook at ‘New Penn Farm’.

NEW PENN MISS POWER Sired by PA Full Power 1208, Exposed to NEW PENN PROWLER 1524 after August 17, 2015.


Angus Member Photo Submissions C & C Farms

C&C Farms Blk Granite Dianna. Photo credit: Chad Hazekamp

Angus herd enjoying a sunny day. Photo credit: Chad Hazekamp

Ideal Farms, Mark & Kathy Tanis

Mama protecting her baby. Photo Credit: Mark Tanis

Strutting their stuff at NYS Fair Photo Credit: Kathy Tanis


Angus Member Photo Submissions Trowbridge Farms, Inc.

Farm life is the life for me. Photo credit: Miranda Trowbridge

Just keeping an eye on my cows. Photo credit: Daisy Trowbridge

Show day, say “Cheese!” Photo credit: Miranda Trowbridge


Angus Member Photo Submissions Walton’s Way Angus Farm

Rideau Angus

Coming in for feed.

Turned out to her happy place.

Photo credit: Travis Walton

Photo credit: Jessy Milne-Smith

Grazing down under. Photo credit: Travis Walton


BY: PAUL TROWBRIDGE The view this month is again from the tractor seat, trying to finish making hay and bush hogging some fallow ground to plant some new hay fields for harvest next year. I am teaching my daughter-in-law how to operate a tractor and be my right arm on the farm. Today was a lesson in mother nature. I explained why I didn't want a whole field bush hogged and why we left 2 acres with weeds. Those 2 acres of milk weeds will not get cut till after the monarch butterflies leave in the fall. The monarchs are like our bees, their numbers are dwindling. They use the milkweed plant to lay their eggs and as the babies grow up they will fly back to Mexico in the fall migration. It takes 4 generations of monarchs in a summer, the first 3 generations live a few weeks, lay more eggs on the milkweed and die. The 4th

generation, those born near September, are the ones that fly back to Mexico. We try to help mother nature by not killing all the weeds. Farming hedge row to hedge row is detrimental, bees need wild flowers and the monarch butterflies need milkweed. These are two species that we can help. Monarch caterpillars eat only milk weed and as they turn to butterflies they only consume liquids, eating nectar from flowers. Bees and butterflies do the same job, they pollinate our plants. They both make our food chain complete if you get a chance please read up on monarch butterflies you will be amazed on how much we need them and the bees both. Now I need your help my first wife of nearly 50 years says as I get older I get preachy when I write so please tell me what you think I admit I do get carried away some-

times. Also just to let you know our bees are making awesome honey this summer. I have to admit the monarchs are much more beautiful than a honey bee but they don't produce any food for us humans.

Thx For Readen Paul P.S. When I was young I always wanted to grow up and be famous but I ended up infamous because I didn't know the difference


NY Angus and Hereford Sales 2015

Joint groups bring great success This year’s New York State Angus and Hereford Female Sale was once again a great success! We want to thank the consigners who sold some of the best phenotypical and genetically combined females from within New York State and New England; and also the buyers who came from all over the states of New York, Pennsylvania, New Jersey and Connecticut to attend the sale many of who were new to buying at the sale this year. Our sale hosts, Carl Hinkle and Jeanetta Laudermilk of New Penn Farm deserve our most sincere Thank You for all of their efforts in making this one of most successful events. The New Penn 4H club was on hand all weekend and helped organize and handle a lot of details. This was a great experience and for the kids and they really put forth their best efforts- thank you! The NY Angus Sale is the longest, most continuous sale of its kind in the nation, celebrating its 80th Anniversary The sale was held in Truxton, NY on May 9th. The facili- this year. The NY Hereford Sale has grown to be one of the most successful Hereford Sales in the entire northeast ties made for a fantastic sale site and an enjoyable day region. These two sales have made a great combination was had by all. The sale featured 92 lots and the Angus and the marketing efforts will continue to make 2016 angrossed $215,150 and Herefords $80,425. It is with the help of everyone involved that we were able to have such other great event. We’ll see you then! a successful year this year!


Angus Association Announces Updates to $Values Selection indexes to undergo update July 10. says running the analysis earlier in the allows us to more accurately describe year, farther from the peaks of sale

the potential profitability differences

The American Angus Associa- season, should offer more convenience between animals and improve how ®

tion , through Angus Genetics Inc.

for members. Convenience and sim-

(AGI), continues to improve the con-

plicity, after all, are at the root of multi best fit their operations.”

venience of its many genetic selection

-trait selection indexes.

tools.

producers identify the genetics that $Values on individual animals may

“Selection indexes allow cattle be viewed at www.angus.org. MemThe Association Board of Di-

producers to make directional change

bers and affiliates can also access

rectors earlier this year approved up-

in several traits at once while taking

$Values through the organization’s

dating economic assumptions for its

into account both genetics and eco-

online management system, AAA Log-

suite of dollar value indexes ($Values) nomics,” says Tonya Amen, AGI diin July, rather than the traditional De-

in.

rector of genetic services. “An index

ANGUS MEANS BUSINESS. The American Angus Association is significant changes during seasonal end result is easy to use in a multi-trait the nation’s largest beef breed organization, serving nearly 25,000 members selection and marketing activities. The approach.” across the United States, Canada and annual update will now take place in $Values are estimates of how several other countries. It’s home to an extensive breed registry that grows by July, with the 2015 update scheduled future progeny of each sire are exnearly 300,000 animals each year. The for July 10. pected to perform, on average, comAssociation also provides programs and services to farmers, ranchers and “Our selection indexes are a pared to progeny of other sires in the others who rely on Angus to produce very useful tool for our members to database, if the sires were randomly quality genetics for the beef industry and quality beef for consumers. help weigh traits most important to mated to cows and if calves were exFor more information about Angus their commercial customers, and those posed to the same environment. cattle and the American Angus Associindexes depend on certain economic Currently, the Association’s ation, visit www.ANGUS.org. assumptions,” explained Dan Moser, suite of $Values includes Weaned Calf cember period, to avoid disruptions or

may be challenging to develop, but the

AGI president and Association director Value ($W), Feedlot Value ($F), Grid of performance programs. “Angus

Value ($G), Beef Value ($B) and Cow

breeders and other folks who use regis- Energy Value ($EN). tered Angus genetics in their commer-

“What are the feed and other

cial programs could see changes for

input costs? What are the revenue

indexes like $W, $F and $B when

streams from the sale of fed cattle or

those assumptions are updated to more weaned calves? The prices on those accurately reflect market conditions.” Timing is everything. Moser

things are all dynamic,” Moser says. “Updating the economic assumptions


New York Angus Association Annual Female Sale 2nd Saturday in May

www.NY-ANGUS.com

Angus Hill Farm John Inkley V.M.D • 716-358-6817 randolphvetclinic@gmail.com

w w w.AngusHillFarm.com 12400 W. Main Street • Randolph, NY 14772

RALLY FARMS

Jesse Bontecou 1015 Shunpike • Millbrook, NY 12545

845-677-8211 Fax: 845-677-5316 Chris Howard • Herd Manager 845-416-1056 • chrisphoward@optimum.net

STOFFELS

VTR

GLENVIEW FARM

Valley Trail Ranch H 315-688-9195 C 315-767-3290 email:LLaribee@hotmail.com

Larry M. Laribee 3220 Fuller Road Carthage, NY 13619

Registered, AI sired, gentle, curve bending Heifers and Bulls

James D. Frueh 518-436-1050 Registered Angus Bulls, Steers, Heifers, Out of quality embryos Round Baleage and Dry Round Bales Springfield, VT and Glenmont, NY

Pleasant Valley Farm Registered Angus Breeding Stock & Freezer Beef

Travis Walton

-JOXPPE3PBEt-JOXPPE /:

Frank & Joan DeBoer jdeboer@stny.rr.com 12491 St Hwy 357 Home: 607-829-3408 Franklin, NY 13775 Cell: 607-353-9520

Sarkaria Farms

Linwood Road (585)2434 703-1476 tTravisSTS9860@gmail.com Linwood, NY 14486

585-703-1476 • TravisSTS9860@gmail.com Like us on Facebook

American Angus Hall of Fame Tom Burke, Kurt Schaff, Jeremy Haag

487 Whaupaunaucau Rd Norwich, NY 13815 www.SarkariaFarms.com

816-532-0811 Fax: 816-532-0851

Sarkaria Family • 607-336-1681 angus@sarkariafarms.com

Box 660 Smithville, MO 64089

angushall@earthlink.net • AngusHall.com

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Mike Shanahan t$BUUMF1IPUPHSBQIZ7JEFPHSBQIZ t.BSLFUJOH"EWFSUJTJOH$POTVMUBOU t"VDUJPO1MBOOJOH3JOH4FSWJDF t(FOFSBM.BSLFUJOH$POTVMUJOH t1VSDIBTJOH"HFOU t8FCTJUF.BOBHFNFOU

(518) 598-8869

'"9   10#PY (IFOU /: NJLF!DBUUMFQSPNPUJPOTDPN

www.cattlepromotions.com

DEPENDA - BULL SERVICES

Murphy Farm Registered Black Angus

• Semen Collection, Evaluation & Freezing • Frozen Semen Storage & Shipping • Individual Pens • Centrally Located - Just off I-90 near Utica, NY (exit 33)

Route 31, Vernon, New York dependabull@ymail.com Duane and Crystal Brayman Farm - 315-829-2250 • Cell - 315-264-4894 www.DependaBullService.com

www.NY-ANGUS.com

Peter Murphy 1132 Rt. 80 Tully, NY 13159 pmurphy001@twcny.rr.com Home: 315-696-6092

Cell: 315-706-1693


New York Angus Association Annual Female Sale 2nd Saturday in May

www.NY-ANGUS.com

McCracken Vu Farms Performance Bred Angus Cattle Home of the famous McCracken Missies! cattle working in 7 states & Canada!

Scott Oeschger, Owner 32 Railroad Ave • Orleans, VT 05860 Bob Butterfield, Manager 802-673-6629 • bob.b.springhillangus@outlook.com

Jamie & Jerry Brozman Ned & Linda Hower Jennifer & Shane Boyle E-mail: Justenuffangus@enter.net 354 Townshipline Rd. Nazareth, PA 18064 Home (610)-837-3866 Cell (484)221-3455 Registered Angus Cattle Tame Show Calves

Website/Facebook – www.justenuffangus.com New Business Cards JEA Brozman.doc.pdf 1

Roger & Alice McCracken 585-243-5037 2898 Mt Pleasant Rd

Registered Angus Cattle

50

1965

YEARS

Breeding Quality Angus Cattle

Commercial Feeders and Purebred Replacements

2015

Registered Angus Bulls available High $B embryos available

PUNSIT VALLEY FARM

PVF

Mark & Karolyn Shepard 518-392-3478 mshepard3478@gmail.com 365 Punsit Road Chatham, NY 12037

Registered Angus Solely using A.I. from Proven Genetics

Pete Kindler Craig Simmons • 518-858-4461

EQUITY ANGUS

Clear Choice Angus Chris & Vanessa Jordan and Family 47 Mack Farm Rd Masontown, PA 15461

3899 Taylor Road Shortsville, NY 14548

585-289-8246 Allan’s Cell: 585-489-6432 weschefarms@gmail.com

518-672-5135

Registered Black Angus Jim Sheehan & Family 208 Sissonville Rd • Potsdam, NY 13676 816 O’Connor Road • Port Byron, NY 13140 Rich Brown Office: 315-265-8427 315-406-5335 Andy Weaber: 315-261-1331 rbbrown0243@gmail.com • www.EquityAngus.com windypointangus@gmail.com www.WindyPointAngus.com Cattle for the Future Today

WESCHE FARMS Katharine Wesche John Wesche

682 Archbridge Rd. Ext. Ghent, NY 12075

archbridgefarm@netzero.com

3/6/12 10:36:46 AM

Laura and Allan Wesche

Arch Bridge Farm, LLC

100% ALL NATURAL REGISTERED BLACK ANGUS BEEF

724-984-0824 • clearchoice2@verizon.net Douglas J. Giles 538 Route 343, Millbrook, NY 12545 M 845.235.3789 / T 845.677.6221 / F 845.605.1152 walbridgefarms@optonline.net walbridgefarm.com

P.O. Box 57 Lebanon Street Hamilton, NY 13346

315-824-1703 Arnold & Arlene Fisher

www.NY-ANGUS.com

Registered Breeding Stock & Show Cattle Follow us on Facebook • www.ClearChoiceAngus.com

Carousel Design Taylor Wierzbowski 716-574-9724 carouseldesign@aol.com www.newcarouseldesign.com

Graphic Design & Photo Services


New York Angus Association www.NY-ANGUS.com

Tom and Holly McKenny, Owners 207-415-2792 Rodney Cleaves, Farm Manager 207-798-0241 www.homesteadfarmangus.com

Annual Female Sale 2nd Saturday in May

Featuring calves from: Trowbridge Xquisite 0216 Trowbridge Axel 314 !

RANCE LONG !

35504 S. 4415 Rd. U Big Cabin, OK 74332 918.510.3464 U rlong@rancelong.com

Full Service Sale Management • www.RanceLong.com

Dorado Angus

Heathcote Farm 15 Heathcote Lane Amenia, NY 12501

Tullyfergus Angus Herd Robert & Linda Groom

Jerry, Wanda, & Katarina Emerich 315-946-8204 1073 LaValley Road • Mooers, NY 12958 845-373-8731 Cell: 315-573-2569 518-593-0212 Dave Richmond, Mgr. rnlgroom@hotmail.com dorado@primelink1.net 845-323-9232 Forrest Hester, Herdsman heathcote@optonline.net Breeding Stock Available www.tullyfergus.com

Riga View Farm

FRONTIER GENETICS Allan Lawyer 845-891-6671 lawyera@optonline.net

Bob Butterfield 802-673-6629 bob.b.springhillangus@outlook.com

Vermont & New York

MMT

Janeen Bennett 11742 Short Tract Rd • Hunt NY 14846 585 245 4780 janeenbennett@yahoo.com

Cattle

Marc & Nicole Tommell & Family 1942 Hickory Hill Rd Fonda, NY 12068 518-573-0137 Marc • 518-369-5149 Nicole mmtcattle@gmail.com Licensed & Bonded, Buyers of Cattle

www.NY-ANGUS.com

Jeff & Tammy Clark 860-671-1969 rigaview@att.net

71 Hammertown Rd • Salisbury, CT 06068


NY Angus Angles Newsletter SEPTEMBER 2015 - online issue  

Official Publication of the NY Angus Association. This newsletter is a service to our members and beyond, about industry news and our assoc...

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