Cow Country News- May 2024

YOUR HERD. YOUR BUDGET. YOUR OPERATION.

A word that keeps coming to me lately is “season.” As winter abruptly turns to spring, there is a change in the seasons. As college basketball season ends, baseball becomes the new background noise each evening as we put Shepherd to bed. Calving season is all but finished as I type this, and my sights are set on breeding season, where we will breed 175 females AI in the coming weeks. By their very nature, seasons are temporary yet recurring. What is very exciting about these types of seasons is the fact that we get to experience them over and over again. In a way, we know exactly what to expect, but at the same time, it is all brand new. Every spring is different than the last. The outcome of every team’s given season, whether baseball or basketball, differs from the previous.

Seasons tend to follow a similar framework, though. The changing of winter to spring usually has plenty of twists and turns before things turn into a beautiful bloom. Whether on high school or professional teams, strength and conditioning coaches prepare their players through off-season, pre-season, and in-season workouts. It is unlikely that in-season players will really focus on pushing a one-rep max in the gym, but I am sure plenty of off-season players will. They do things at a particular time of year for a reason. Agriculture is no different. Our friends in crop production have planting season and harvest season. You won’t see anyone putting corn in the ground in October or planting wheat in June. They know that just doesn’t work.

Still, far too many in beef production don’t follow the seasons like they should. A calving season is by far the most necessary thing for profitable beef production. In fact, if you don’t have a calving season, almost none of the concepts I introduce to increase profit when discussing management practices can be adequately implemented. It is nearly effortless to control the parameters required to produce a homogenous calf crop, yet many people run a bull 365 days a year. If you begin with calving season, everything is ready to vaccinate simultaneously. Everything is ready to wean at the same time. When everything is ready to wean simultaneously, all your herd’s nutritional requirements follow the same flow throughout the year. Everything else in life seems to follow a seasonality. We must ensure we set the parameters so our cow herds do too.

Joe K. Lowe II M.S. Agricultural Economics

EXECUTIVE COMMITTEE

OFFICERS:

President

JEFF PETTIT Sebree

President Elect

RANDY WARNER Sharpsburg

Vice President

ALLAN BRYANT Eminence

Treasurer

KEN ADAMS Upton

Past President

ANDY BISHOP Cox’s Creek

KCA Program Chairman

DANIEL HAYDEN Whitesville

KBC Chairman

RYAN MILLER Lebanon

KBN Chairman*

ALLAN BRYANT

Beef Solutions Chairman*

DANIEL HAYDEN *ex officio

REGIONAL DIRECTORS:

REGION 1

Wayne Zoglmann, John Mark Brown, Ashley Holloway, Leland Steely, Gary Woodall, Coleman Ladd, Susan Zoglmann, Bill Plemmons, Kenton Howard, Sara Roberson

REGION 2

Phyllis Gentry, Joe Lowe, Allison Nissley, Rayetta Boone, Robbie Hatfield, Chris Imbruglio, Maggie Webb, Mike Jones, Corbin Cowles, Glenn Byrd, Isaac Thompson, Kenneth Green, Trent Jones, Brian Manion, Joe Mike Moore, Amy Cecil

REGION 3

Amanda Hall, Nathan Lawson, James Brown, Phillip Douglas, Larry Bryant, Lincoln Clifford, Abbey Biddle, Ben Tinsley, Kevin Perkins, Kyle Bush, Michelle Simon, Craig Retzlaff

REGION 4

Amy White, Brad Reynolds, Chad Anglin, Phillip Stamm, Danielle Harmon, Bruce Witt, Jodi Purvis, Mike Ravencraft, Ronnie Lowe, Danny Callahan, Jason Crowe, Rob Amburgey

REGION 5

Adam Chunglo, Brent Woodrum, Tommy Spalding, Dean Craft, Doris Hamilton, Rick Brewer, Brent Williams, Anne Bays, Terry Mattingly, Ryan Miller, Phillip Reese, Tommy Glasscock

Executive Committee members in bold

beef month recipes pages 35 & 37

KCA PAST PRESIDENTS:

1972-73 Jere Caldwell† - Boyle 2004 Paul Napier - Lincoln

1974-77 Smith T. Powell† - Lincoln 2005

Eddie Young - Washington

1978-79 Larry Lovell† - Union 2006 Greg Ritter† - Barren

1980-82 John Masters† - Fleming 2007 Don Pemberton - Christian

1983-85 Seldon Hail† - Laurel 2008 Billy Glenn Turpin - Madison

1986-87 Bob Vickery† - Wayne 2009 Scotty Parsons - Christian

1988 Glenn Mackie - Bourbon 2010 Corinne Kephart - Shelby

1989 Dale Lovell† - Muhlenberg 2011 Greg Robey - Mercer

1990 Steve Henshaw† - Union 2012 Mike Bach - Bath

1991 Jerry Fraim - Grayson 2013 Don Reynolds - Hart

1992 Glen Massengale† - Wayne 2014 Steve Downs - Marion

1993 Dell King - Christian 2015 Gary Woodall - Logan

1994 Kenneth Lowe - Warren 2016 David Lemaster - Clark

1995 Dr. J.L.Cole - Monroe 2017 Chuck Crutcher - Hardin

1996 Harvey Mitchell - Mercer 2018 Bobby Foree - Henry

1997 Jim Naive† - Spencer 2019 Tim White - Fayette

1998 Shelby Hughes - Logan 2020 Steve Dunning - Christian

1999 Hoppy Lovell - Barren 2021 Chris Cooper - Madison

2000 Charles Miller - Jessamine 2022 Cary King - Mercer

2001 Larry Clay - Perry 2023 Andy Bishop - Nelson

2002 Jack Kimbrough† - Shelby

2003 Mark Williams - Crittenden †Deceased

Dave Maples Executive Vice President

Carey Brown Chief Operating Officer

Kenny Allen Beef Solutions Operations Manager

Kelly Baird KBC Director of Communications

Todd Brown Graphic Designer

Bradon Burks KBC Director of Education

Rachel Cain Membership and Communications Coordinator

Amelia Carter KBC Director of Industry Relations

Danny Coy Video Production Specialist

Jake Harrod KBN Program Coordinator

Dan Miller KBN Industry Coordinator

Debby Nichols National Advertising Sales, LAN

Katie Pratt Communications Manager

Alex Scott KBC Director of Nutrition

Becky Thompson Director of Kentucky Beef Network

Kelly Tucker KCA Collections & Compliance

Nikki Whitaker Director of Operations & Policy

ASSOCIATION limits its responsibilities for any errors, inaccuracies, or misprints in advertising or editorial copy. Advertisers and advertising agencies assume liability for all content of advertisements made against the publisher.

Hello y’all!

President's Thoughts

Jeff Pettit KCA President

Well, it’s May, and everything is green at my place. I much prefer that to the “mud brown” color of winter!

Ironic how things work out. I kicked off last month’s article sharing my thoughts on Easter and how it relates to planting and harvesting. As I set here writing this month’s article, it is April 8, and the whole country is talking about the eclipse that is supposed to happen this afternoon. When I think about an eclipse, my mind always travels back to the scripture describing the day Christ died on the cross. Luke 23; 44-45 NLT states, “By this time it was about noon, and darkness fell across the whole land until three o’clock. The light from the sun was gone….” As I experience the eclipse today, I will be thinking about the time when “the light from the Son was gone.” I am sure it was a dark, scary time for those that day, but as dark and scary as it may have been, a blessing sprang forth from the events of that dark day!

April’s article ended talking about us as producers doing a better job with the tools that we have to leave a better beef industry for the next generation. I hope we all have a vision for the next generation and what challenges that they may face. I also hope we have ideas for possible solutions to those concerns, not only to help the next generation but to also ensure we can still supply the demand for what we produce, BEEF! Folks, we must realize the importance and significance of what we do each day and that we are actually producing food for the world! As a producer, you are not only producing a prime eating experience for someone, you are producing a natural healthy source of protein for a hungry child as well! So, let’s remember that everything we do will end up on someone’s plate at some point.

For May’s “Traceability tidbit,” some of you may not realize how the current rule affects you, here is a snapshot for you to ruminate on:

Final Rule: Traceability for Livestock Moved Interstate January 11, 2013

Summary of General Requirements by Species

Effective Date: March 11, 2013

The Traceability for Livestock Moved Interstate rule establishes minimum national official identification and documentation requirements for the traceability of livestock moving interstate. The species covered in the rule include cattle and bison, sheep and goats, swine, horses and other equines, captive cervids (e.g., deer and elk), and poultry. The covered animals moved interstate, unless otherwise exempt, would have to be officially identified and accompanied by an interstate certificate of veterinary inspection (ICVI) or other movement document.

You may say, “Well, I never move or sell anything that goes across the state line.” However, if you sell a cow or bull over 18 months old at a stockyard, and it must cross the state line for any reason, including processing, this rule then applies. Tags are supposed to be implemented prior to shipping. These tags are currently being supplied free of charge by the state vet and inserted at the stockyard/buying station before the animals are shipped.

Another observation here, this rule is over 10 years old. This conversation didn’t just start; it has been a work in progress for years. I will say our progress has been very slow, and if we don’t speed up our progress, we could see a time where the demand for

ADT Rule March 2013: Interstate Movement Requirements for Cattle NO

RULE DOES NOT APPLY

Are the cattle moving interstate? BEEF

Are the cattle sexually intact and 18 months of age or older?

DAIRY

YES

Are the cattle steers, bulls, or females?

All cattle of any age used for rodeo, shows, exhibitions, or recreational events

1. Official ID required *

2. ICVI and official ID numbers recorded on certificate

STEERS: Applies only to dairy steers born after 3/11/13

1. Official ID required*

2. ICVI required*

• Recording IDs on movement document NOT required

BULLS: Dairy bulls born after 3/11/13 or 18 months or older

1. Official ID required*

2. ICVI required*

• Recording IDs on movement document REQUIRED*

FEMALES: All dairy females regardless of age

1. Official ID required*

2. ICVI required*

YES

• Recording IDs on movement document REQUIRED* NO

1. Official ID required*

2. ICVI required*

• Recording IDs on movement document REQUIRED*

1. Official ID does not apply

2. ICVI required*

• Recording IDs on movement document NOT required

*Exemptions may apply, see a full list of exemptions for official ID, ICVIs and recording IDs on movement documents at www.interstatelivestock.com or visit www.aphis.usda.gov/sites/ default/files/adt-trace-flowchart-cattle.pdf for the original diagram.

American beef is negatively impacted in the future. How might that affect you, your operation or your children’s future on that operation?

In closing, I recently had the opportunity to visit Marion County Cattlemen's Association, and the Jessamine County Cattlemen’s Association hosted our March KCA board meeting. Both groups did an outstanding job representing their producers and provided great meals. I wanted to thank them both for their hospitality and leadership with KCA!

Happy trails until next month!

Commissioner's Corner

Jonathan Shell Agriculture Commissioner of Kentucky

May is Beef Month. In honor of this month, I’m proud to let you know Kentucky Attorney General Russell Coleman and I are standing firm with Kentucky’s meat and poultry processing industries. Our mostly small, family-run operations are being targeted by a new Biden administration proposal.

The U.S. Environmental Protection Agency announced far-reaching requirements that would decimate small operators, forcing them to build massive and costly water treatment plants. Complying with the regulation could cost millions of dollars for Kentucky entrepreneurs for initial installation and hundreds of thousands in annual maintenance and testing. Many mom-and-pop meat producers would likely be forced out of business.

I’m pushing back against the disastrous plan in a comment letter to the EPA condemning the policy and questioning the legality of the proposal. You can review the comment letter at https://tinyurl. com/y3p9rsnj.

Agriculture is economic development. In Kentucky, it’s an $8 billion industry. Even under the EPA’s preferred option, 16 processing facilities nationwide are expected to close. If the EPA’s reckless rule closes even one processing facility in Kentucky, it would crush the entire supply chain, including jobs.

I’ll always stand up for our farming communities, not only to secure the food supply but to protect the heritage of what has become a way of life for many Kentuckians.

About 120 meat and poultry processors are operating in Kentucky. The EPA’s rule would devastate Kentucky farm families and disrupt the entire farm-to-table supply chain. With the price of processed beef potentially reaching record highs this year as a result of historic inflation, the federal government should be giving families a break, not piling on. The Biden administration’s overburdensome regulation would erase millions of dollars invested in Kentucky agriculture. With a focus on rural economic development, conservative estimates show Kentucky has invested nearly $700 million in agricultural development and financing.

According to the Kentucky Department of Agriculture, there are no known or historical claims of a meat or poultry processor in Kentucky with any reported violation of the Agriculture Water Quality Act, which has proactively regulated surface and groundwater resources for the past 30 years.

EPA’s one-size-fits-all proposal is a solution in search of a problem that simply doesn’t exist, at least not here in Kentucky.

10/16/23

BF 157F RITA 42L ET

• AHA P44531848

• Homozygous Polled

JW 1857 Merit 21134 x NJW 1A 173D Rita 157F

CED +11.2 / BW +1.5 / WW +92 / YW +150 / MILK +32 /

UDDR +1.3 / TEAT +1.3 / REA +1.00 / MARB +.45 / CHB +202

Breed leading EPD profile in this donor prospect out of Rita 157F.

BF FULL OF LIFE 60L ET

9/9/23 • AHA 44537724 • Horned

KJ BJ 58Z Contender D56 ET x BF Full of It 5600 ET

CED +3.4 / BW +2.6 / WW +62 / YW +92 / MILK +28 /

UDDR +1.1 / TEAT +1.1 / REA +.86 / MARB +.25 / CHB +153

Short marked and stout horned show heifer prospect.

• AHA P44530211 • Polled

RST Final Print 0016 x BF 4013 Posh 12H ET

CED +7.9 / BW +0.9 / WW +80 / YW +121 / MILK +33 / UDDR +1.4 / TEAT +1.4 / REA +.92 / MARB +.39 / CHB +182

Excellent numerical profile with style out of Posh 12H

BF P&R NOVEL 64L ET

9/26/23 • AHA 44542753 • Horned

TFR KU Roll The Dice 1326 x BF Novel 5502 ET

CED –1.4 / BW +3.9 / WW +68 / YW +109 / MILK +31 /

UDDR +1.2 / TEAT +1.2 / REA +1.00 / MARB +.14 / CHB +152

Elite horned show heifer prospect out of Novel 5502.

View the sale catalog online now at burnsfarms.com & layton auction.com

• Videos at liveauctions.tv

Since 1952

Thoughts From Dave

Dave Maples Executive Vice President

“Raised with Respect.” As I was taking a phone call in early April, the advertisement for the April 12 BQA meeting in Elizabethtown popped up on my computer screen. I looked at the ad, and the headline “Raised with Respect” really hit me. As cattlemen and as members of the beef supply system, we should honor the words “Raised with Respect” when it comes to our cattle.

The beef supply system has many different components that all have to work together to produce a safe product that the consumer desires. The BQA program and the program on April 12 are doing their parts in connecting several components of the system. When I looked at the ad, I noticed that Sysco was one of the April 12 event sponsors. Sysco is one the nation’s largest food distributors. Why would Sysco want to sponsor a BQA training? Because they distribute the product that you raise to food service businesses and restaurants. Sysco wants to deliver a quality, safe product without injection site blemishes, and BQA helps educate producers on how to correctly administer vaccines to prevent those. Then on the ad, I saw the CAB logo. CAB is one of the sponsors and again one of the largest branded beef programs.

Next, I noticed that Louisville chefs Josh Moore of Volare and Zach Wolf of Ole Restaurant Group were on the agenda and would prepare the meal for the participants. To have two very busy, well-respected chefs participate in a meeting like this was very impressive, and it spoke to the importance of the BQA principles from the restaurant industry’s perspective.

Train and retrain is necessary for any supply system, and it is no different with beef. It doesn’t matter if you are a purebred business, cow-calf operation, backgrounder, stockyard, order buyer, dealer, feedlot, feed manufacturer or veterinarian, you are a participant in the beef supply

system. No segment is above or below the other. The process of training and retraining is ongoing.

The program developers and the sponsors of the April 12 event did a nice job including many parts of a complete beef supply chain. Kevin Laurent with University of Kentucky Extension and Ben Lloyd with the Kentucky Beef Network conducted a chute-side training and cattle handling work stations. Also, UK’s Darrh Bullock and Katie VanValin addressed best management practices. Dr. Michelle Arnold spoke from a veterinarian’s point of view about vaccination protocols and procedures.

I hope the goal of providing training opportunities for the first timer and a retraining occasion for seasoned cattlemen is appreciated and that

we as participants in the beef supply chain continue to provide the highest quality, safest beef in the world.

You can read more about the April 12 event on page 38.

My highlight county this month is Boyd County. Rachel Cain and I made the trip to Ashland to the Highland Cattlemen’s Association meeting. Lyndall Harned, Boyd County’s long-time extension agent, was a gracious host. Lyndall gave us a tour of the very impressive Boyd County extension complex and fairgrounds. If you ever get the chance to attend a meeting at the facility, you will be impressed. Also, Lyndall invited Rachel and I to visit with Tyler Wells and tour the AW Meat House, a new local meat processing facility. Again, it was another very impressive business.

BARREN COUNTY NEWS

submitted by

James W. Bailey

The Barren County Cattlemen’s meeting was held Thursday, March 14 at the Barren County High School Trojan Academy. During the meeting, Chris Schalk of the University of Kentucky Cooperative Extension Service presented a program on potash in forage

production. Pictured from left to right is Jon Keightley and Daniel Craine, representing ProSolutions of Hiseville, Schalk and Frank Rowland, representing the Barren County Cattlemen’s Association. ProSolutions sponsored the delicious steak dinner.

GRANT COUNTY NEWS

submitted by

Tim Henry

The Grant County Cattlemen would like to welcome our new veterinarian Dr. Jessie Kinman and her staff to Grant County. Dr. Kinman is a native Grant Countian. Dr. Kinman chose to open Bluegrass Vet to serve Grant and surrounding counties.

Ryker Lee Groce, 6, looks out at his grandparents’, Gary and Cindy Wilson, cattle on a recent visit to their Barren County farm. Ryker likes help his grandparents, who are members of the Barren County Cattlemen’s Association, on their farm and in their garden. He especially likes to ride on the tractor with his Pa to help with winter feeding. Photo submitted.

Pictured from left are Beth Wolfgang, Dr. Jessie Kinman, Megan Kinman and Troy Klaphake.

METCALFE COUNTY NEWS

submitted by Moe Hensley

On March 28, the meeting of the Metcalfe County Cattlemen’s Association took place at the Metcalfe County Extension office. There was a great crowd on hand to for the event.

ADM (Archer Daniels Midland) was the sponsor for the evening, and everyone enjoyed the delicious ribeyes prepared by the Cooking Crew, as well as the homemade desserts.

ADM is one of the world’s largest nutrition companies, leading in both human and animal nutrition. Adam Harmon, ADM’s local representative, was on-hand to explain all the services they provide. Jason Edmondson, ADM nutritionist, presented a

PowerPoint on how to properly read and understand mineral tags. It was a very informative presentation.

Routine business was followed by talk of the calendars that were available for anyone to take. There was a lot of information in these calendars related to spring and fall calving, forage management and many other tips including quick glance due dates for calving.

It was also announced that they were looking for volunteers for the Cattlemen Scholarship Committee. After some really nice door prizes from ADM, the meeting was adjourned.

“Be stubborn about your goals, but flexible about your methods.”

SIMPSON COUNTY NEWS

submitted by Jesse Jepson

The Simpson County Cattlemen’s Association and Simpson County Cooperative Extension Service partnered with several organizations to send hay and feed supplements to farmers in Canadian, Texas, who were affected by the Smokehouse Creek Fire. The fire is the largest wildfire in the state’s history. Thus far, the Simpson County association has sent two semi-truck loads of 4 ft. round bales and purchased mineral blocks and feed that have been donated by local producers and through funding from its members, the Logan County Cattlemen’s Association, CaldwellLyon Cattlemen’s Association and the Kentucky Cattlemen’s Association. The Kentucky Baptist Disaster Relief Fund furnished the fuel for the 2,200-mile round trip. The Tennessee Baptist Disaster Relief Fund donated the two semi-trucks, the trailer and driver to transport the hay.

Adam Harmon & Tom Hughes

Jason Edmondson

Adding Value to WKY Cattle Operations

Katie Pratt Kentucky Cattlemen's Association

Kentucky Beef Network Field

Associate Ben Lloyd has relished the opportunity to build a quality cattle program from the ground up in Western Kentucky. For the past two decades, Lloyd has helped cattle producers improve their herds, find new market opportunities and increase their profits by adding value to their cattle.

“I really enjoy helping farmers and putting money in their pockets,” said Lloyd, who was one of the first hires for the Kentucky Beef Network.

Prior to becoming a field associate, Lloyd managed a ranch in Georgia. His previous cattle experience and knowledge of the industry helped the Virginia native instantly connect with Kentucky producers.

“There are certain people that just kind of draw you in with their uniqueness and personality, and Ben has been one of those for me,” said Don Kidd, Ohio County producer. Over the years, Lloyd has helped producers design facilities and make management and economic decisions through one-on-one farm visits and group educational presentations. One producer he worked a lot with over the years is Rod Kuegel in Daviess County. He’s also now working with Kuegel’s son Clay, who has returned to the operation.

“Half of our success with our operation has been due to Ben’s influence,” Rod Kuegel said. Helping farmers find solutions to challenges and keeping them in the know when it comes to the latest tools and techniques is important for Lloyd. He works with a number of partners including veterinarians, industry representatives and Cooperative Extension agents to help his producers stay on top of industry trends and issues.

“He is a key resource for extension, helping us identify needs and issues

faced by beef cattle farmers in our area. We, in turn, address those issues by education and research focus,” said Clint Hardy, Daviess County agriculture and natural resources extension agent. “Beef cattle yield and profitability are better because of tackling challenges our farmers face with a team that includes Ben and the KBN, Cooperative Extension and our farmer leaders, whose involvement is key to meeting the needs of the industry.”

Early in his KBN career, much of Lloyd’s focus was on helping producers participate in CPH sales. At that time, these value-added sales were new to the area.

“Ben was helpful in the early days of the CPH sales,” said Jimmy Gilles, Daviess County producer. “He helped producers understand the program and follow its vaccination protocols.”

Lloyd took his position a step further and learned how to grade cattle, which was a valuable resource for producers in the early days of CPH. Lloyd along with Warren Beeler and

Mike Bell traveled to producers’ farms and helped them with pregrading the cattle and understanding the CPH program’s requirements.

As an advocate for CPH cattle, Lloyd traveled to numerous Western states to meet with feedlot representatives and build up interest for the program’s cattle. As a result, producers who sold in the CPH sales were able to combine their herds and sell them as load lots, which netted higher returns for the consignors.

Today, CPH sales are held in Owensboro four times a year. These sales are producer led and producer driven. Lloyd works with these producer leaders, Extension and the Kentuckiana Livestock Market to successfully execute the sales.

Gilles also relies on Lloyd’s help to get his bulls ready for the market. He sells some of his bulls through the Union County Bull Sale, which Lloyd help start.

When the sale began, the county did not receive County Agricultural Investment Program (CAIP) cost

share funds, so the sale initially focused on quality older bulls because they were less expensive than younger ones. Over the years, the sale, now in its 22nd year, has evolved. The sale is open to all breeds, and most bulls in the sale are around 2 years old and do qualify for CAIP cost share. The sale attracts consignors and buyers from across the region.

“It’s been good for our local producers,” said Katie Hughes, Union County agriculture and natural resources extension agent. “They have the option to purchase a quality bull without having to leave the county.”

Ohio County beef producer Danny Gray has sold his bulls in the Union County sale since its inception. Prior to the sale, he sold his bulls on the farm. In most years, the sale has helped him capture a premium for his bulls.

“The sale has been really good on the whole for me,” Gray said.

To help producers prepare their animals for the sale, Lloyd along with Union County veterinarian Dr. Caleb Jenkin help producers with breeding soundness exams, vaccinations and deworming in the weeks leading up to the sale.

“I work with Ben in various ways. Mostly, I work jointly with cattlemen

either Ben has introduced to myself or cattlemen that I have introduced to Ben,” Dr. Jenkin said. “I've enjoyed working with Ben over the last 11 years since returning to Union County to practice veterinary medicine. Ben has definitely been an asset to the cattlemen of Western Kentucky.”

Along with Dr. Jenkin, Lloyd works with Dr. Tim Gardner, a Scottsvillebased veterinarian, to help meet producers’ needs when it comes to cattle reproduction. Lloyd will coordinate a schedule for Gardner to do pregnancy checks and pelvic exams at several area farms 10 to 12 times a year.

“We don’t have a local large animal vet, so Ben’s been our link to area veterinarians to get our large animals get the care they need, whether its BSEs for bulls or pregnancy checks for our heifers,” Gilles said.

Gilles and Gray both sell their cull cows to Beef Solutions, which processes and markets Kentucky Cattlemen’s Ground Beef. Lloyd helps coordinate load lots of Western Kentucky cattle to send to processors, which makes cattle transportation easier and more economical for producers.

“Ben loves what he does and he does a good job,” Gray said. “I consider him to be a good friend.”

Lloyd has also been a big supporter of youth agricultural related programs and has spoken with numerous 4-H, FFA and community college vet tech and agriculture classes across the area. In some cases, he offered youth the opportunity for BQCA certification and chute-side trainings. He continues to work with young people as they begin to grow their own operations, like Daviess County producer John Harralson. Harralson returned to full-time farming in 2020 and opened Burley’s Harvest Market in 2023.

“I’ve known him since I was 13 or 14 years old,” Harralson said. “He’s helped me with pastures, hay and managing cull cattle. He’s always been a resource for me to reach out to. I’m not sure that I would otherwise have the confidence to do it by myself.”

Auburn Mentorship Program Pays

Dividends for Aspiring Vet Student

Lily Becknell West Jessamine High School

My name is Lily Becknell, and I am a senior at West Jessamine High School. I was raised on a beef cattle farm in Nicholasville, and I now manage the herd alongside my father.

I was selected to be a part of the Auburn University Veterinary Student Mentorship Program. In this program, students and faculty at Auburn’s College of Veterinary Medicine and staff at the Kentucky Cattlemen’s Association partner to mentor 10 Kentucky high school students. My experience on the farm has given me insight into the struggles and joys of working with large animals, and it has guided me toward discovering my passions throughout my farming career. Pair this with my dream of becoming a veterinarian that has been blossoming since I was a young child, and this program poured into those two passions. The other high school students in this program share the same passion as me when it comes to veterinary medicine.

This program has been so beneficial to us as students and has given us the opportunity to collaborate with individuals who are driven by the same passion. We have formed connections with each other, networked with Auburn professors and gained knowledge about how to advocate for ourselves during the veterinary application process.

We began this program by attending the Kentucky Veterinary Medical Association conference in Louisville, where we met with Auburn veterinary students and staff. We then attended the Kentucky Cattlemen’s Association convention at the Central Bank Center, where we got to speak with pre-veterinary advisors from some of the local universities. Our most recent meeting was at Auburn’s College of Veterinary Medicine. We spent the weekend touring the college and bonding with each other. Through this weekend and program, I have gained true friendships and connections that will last a lifetime.

This opportunity has allowed me

to connect and collaborate with individuals who have a heart for others, a vision for the future of veterinary medicine and a mission to administer the best possible care to animals. It has truly changed how I envision my future, my career and all animals in my current and future care.

Aside from the relationships I have built, Auburn offers a diverse variety of hands-on experiences for students in this program. My favorite experience was working with an anatomical horse model that allowed me to participate in what my job would entail as a large livestock veterinarian.

From my experiences so far in this program, I now understand the next

steps I need to take to ensure I am a passionately driven applicant for veterinary school. I have been so passionate about my future, and this has given me even more inspiration to continue pursuing my goal of becoming a successful veterinarian. I have learned to advocate for myself in my position as a student, as a future veterinarian and as an ally to other future veterinarians.

I am so thankful for this opportunity, the knowledge I have gained and the individuals who have poured into my life that have guided me and my heart’s biggest passion: to ensure affordable, accessible veterinary care for the livestock in my community.

Where do you think the phrase “dropping like flies” came from?

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NCBA APPLAUDS SENATE VOTE TO BLOCK PARAGUAYAN BEEF IMPORTS

Senate Resolution Protects U.S. Cattle Herd from Foreign Animal Disease

WASHINGTON (March 21, 2024) – Today, the National Cattlemen’s Beef Association (NCBA) thanked the U.S. Senate for passing a resolution to block Paraguayan beef imports. The resolution comes in response to a U.S. Department of Agriculture (USDA) rule that lifted the longstanding ban on Paraguayan beef imports despite the country’s concerning animal health track record.

“Thank you to the strong bipartisan group of senators who voted to overturn the harmful decision to allow Paraguay beef imports into the United States,” said NCBA President and Wyoming rancher Mark Eisele. “Our animal health standards are second to none, and we must be vigilant in protecting the U.S. cattle herd from harmful foreign animal diseases that could have a devastating impact on U.S. agriculture. Paraguay’s history of foot-and-mouth disease is a great concern, and anyone who wishes to trade with the United States must demonstrate they can meet our high standards.”

NCBA has repeatedly raised concerns with Paraguayan beef imports since the proposed rule was issued last year. NCBA specifically called out the outdated animal health data used to reach this decision.

“We are greatly concerned that the U.S. government relied on 9-year-old data and site visits from 2008 and 2014 to justify access for Paraguayan beef imports,” said NCBA Executive Director of Government Affairs Kent Bacus. “We should never rely on old information to make important decisions that could put the health and safety of the U.S. cattle herd at risk. NCBA has maintained from the beginning that USDA should not have proceeded with this rule without current information to accurately assess Paraguay’s ability to meet our strong animal health standards. We are extremely appreciative of the Senate demonstrating strong bipartisan support to block this rule, and we urge the House to advance this legislation as soon as possible.”

Background

The legislation passed by the Senate today is a joint resolution that would block USDA’s rule under the Congressional Review Act (CRA). The CRA is a tool Congress can use to overturn regulations from federal agencies. Legislation under the CRA must be voted on by both the House of Representatives and the Senate and be signed into law by the President. Having passed the Senate, this legislation now goes to the House for further consideration. NCBA urges the House to vote in favor of this legislation and send it to the President’s desk.

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COMING SOON: Kentucky Livestock Innovation Center

The Kentucky Livestock Innovation Center will soon help producers find answers to challenges in an evolving industry thanks to Kentucky General Assembly appropriations made in this year’s House Bill 1.

The General Assembly gave the Kentucky Cattlemen’s Association $22 million for the construction of the center that will be located at the University of Kentucky’s C. Oran Little Research Center in Woodford County.

“We are so excited to be able to provide this valuable resource to our livestock farmers,” said Dave Maples, executive vice president of the Kentucky Cattlemen’s Association. “We want to thank Rep. Dan Fister, Sen. Amanda Bledsoe and the entire General Assembly for seeing the positive impact that this center can have on producers in this state and the region. I also want to thank our KCA board of directors for their unwavering support over the past five years as we have worked toward this goal.”

The Kentucky Livestock Innovation Center will serve as a coordinating point and valuable educational resource for the livestock industry in Kentucky and the eastern U.S. Some of the center’s major goals include increasing producer marketing opportunities, providing economic resources, and improving the sustainability of the industry.

“The prospects that the Kentucky Livestock Innovation Center bring to the state and animal protein production are almost beyond comprehension for some,” said Jeff Pettit, president of the Kentucky Cattlemen’s Association and Webster County cattle producer. “I can easily see through the work that comes out of this facility that the commonwealth of Kentucky will become known as the go-to location in the eastern U.S. for all matters concerning animal protein production.”

Agriculture remains a critical part of Kentucky’s economy. The 2022 Census of Agriculture showed that Kentucky’s agricultural receipts totaled $8 billion, which was a 40% increase since 2017. Livestock production makes up a large part of those figures. The 2022 Census reported the market value of Kentucky livestock and poultry sold in 2022 was $4.2 billion.

However, livestock producers face numerous challenges including an increased competition for land, an aging farmer population, increased pressure to improve efficiency and finding ways to remain profitable.

“The livestock industry is rapidly changing, and producers are being asked to produce more with less resources,” said Nikki Whitaker, KCA director of operations and policy. “The center will work with producers to develop innovative solutions to these issues.”

The center will also house a Culinary Training Center, which will help increase consumer demand for value-added products and educate employees in food processing, manufacturing, restaurant and retail industries through workforce development opportunities. It will

also allow for consumer preference studies and nutrition education for animal proteins and create a more seamless relationship between producers and consumers.

The idea of the center began five years ago with the completion of a long-range plan by the Kentucky Cattlemen’s Association. Grassroot efforts led by Kentucky livestock producers have been critical in advancing the center’s mission and advocating for its need.

“When I first learned of the Livestock Innovation Center, I knew this project could be transformational for Kentucky agriculture,” said James Coffey, chairman of the center’s steering committee, Kentucky Cattlemen’s Foundation treasurer and Lincoln County cattle producer. “Just as the Ag Development funds were in the early 2000’s, this project is another step forward and gives Kentucky agriculture a platform to be a leader on many fronts. Agriculture producer education, agriculture and food industry workforce training, research knowledge dissemination to end users, and many yet-to-bedetermined goals can be achieved in this facility and through the people that will work in it.”

Bovine Coccidiosis - Frequently Asked Questions

Michelle Arnold DVM (Ruminant Extension Veterinarian, UKVDL)

Coccidiosis, also known as “cocci”, is a disease of calves due primarily to two species of protozoan parasite, Eimeria bovis and Eimeria zurnii. In the clinical or observable form of the disease, calves have diarrhea, often bloody, that can lead to death from damage to the intestinal tract, specifically in the lower small intestine, cecum and colon. “Subclinical” infection without noticeable diarrhea can still cause gut damage resulting in depressed appetite, decreased feed efficiency and poor weight gain. How “sick” animals get depends on which species of Eimeria is involved, the level of exposure and any associated stressors such as weaning, transport, poor nutrition or weather extremes occurring at the time of infection. Coccidiosis can be seen in calves

as early as 3 weeks of age, but it is diagnosed most frequently at stressful times, such as weaning or at entry to a backgrounding operation or feedlot. Cattle generally develop immunity to disease by 1 year of age, meaning they continue to harbor and shed coccidia without the ill effects. Healthy older animals can spread the organism to younger, vulnerable stock. How is the organism transmitted?

All bovine Eimeria have a “fecaloral transmission cycle,” in which the infective form of the organism (the “oocyst”) is passed in the feces of infected cattle and consumed by calves in contaminated feed or water. Coccidia are “host-specific”; the Eimeria species that infect cattle do not infect any other species of animal and vice-versa. Calves infected for the first time shed the greatest number

Unsporulated oocysts are passed through the feces into the environment

Microgametocytes will emerge from the host cell and fertilize a macrogametocyte which will develop into an unsporulated oocyst.

Some merozoites will infect new cells and transform into either macro or microgametocytes.

of the infective “oocysts” and quickly contaminate their environment. The life cycle of Eimeria is completed in a calf within 2-4 weeks and millions of oocysts may be produced in that time. Once the oocysts leave the calf in the feces, the oocysts “sporulate” and are able to survive weeks to months outside in the right conditions of moderate temperature and high moisture. Buildup is most common in areas where animals congregate or are crowded together, especially around watering and feeding facilities. However, direct exposure to sunlight and drying will kill the organism. What does a calf with coccidiosis look like?

After a calf swallows sporulated oocysts, the organism begins a very complex reproductive cycle, both asexual and sexual, within the cells

Sporozoites infect cells of the small intestine and transform into merozoites. Merozoites multiply asexually within the cell causing it to burst. The merozoites will then infect new cells and can repeat this cycle several times

Oocysts become sporulated in the environment

Host ingests sporulated oocysts

Sporocysts containing sporozoites are released in the small intestine

Figure 1: From “Coccidiosis in Large and Small Ruminants,” Veterinary Clinics of North America, Food Animal Practice (2018), 34, p. 202.

that line the calf’s intestinal tract (see Figure 1 for a complete review of the life cycle). When the reproductive cycle is finished and the newly formed oocysts are mature, they break open the intestinal cells and are released into the gut and passed in the feces. The damage to the gut caused by this rupture of intestinal cells is what causes the disease symptoms. The most common sign associated with coccidiosis is diarrhea that often contains red blood, mucous and shreds of intestinal lining. Calves often strain and some calves actually can prolapse the rectum with excessive straining. Milder cases may have watery or soft stools, depressed appetite, rough hair coats and poor growth. The disease can range from self-limiting infection in which calves require no treatment, to severe infection and death. Some animals develop nervous signs including tremors, circling and convulsions with normal periods between neurologic episodes. Mortality (death) in those with the nervous form is typically 80-90%. Calves that recover from severe diarrhea may have permanent scarring in the gut and never grow well. Coccidiosis should always be considered a “herd disease” rather than an individual calf problem because Eimeria spread quickly within a group after just a few life cycles of the parasite.

How is the disease diagnosed?

Observation of diarrhea in stressed calves, especially with red blood present, raises the suspicion of coccidiosis. Fecal samples may be collected and analyzed in the laboratory for Eimeria oocysts, with 500 or more oocysts per gram of feces considered important. However, since the organism reproduces by both sexual and asexual means, severe disease can result before oocysts are detected in large numbers in the feces. Therefore, it is recommended to collect fecal samples from multiple animals in a group when attempting to confirm the diagnosis. Of note, there are at least 13 species of Eimeria in cattle and many are considered “nonpathogenic” and will not cause illness, so species differentiation is

required. The rare form of “nervous coccidiosis” is diagnosed most often at necropsy.

Is there a treatment available?

In cattle, once the oocysts are detected in the feces of a calf with bloody diarrhea, a majority of the intestinal damage is already done. However, treatment can still have a beneficial effect and can slow transmission to the rest of the herd. All calves in a group should be treated simultaneously and moved to a cleaner environment or new pasture once the disease is recognized. Amprolium (Corid®) is licensed in cattle for therapeutic treatment when given for 5 days at 10 mg/kg body weight and can be used for prevention at a dose of 5 mg/kg of body weight for 21 days. Amprolium is a “thiamine analogue” and it is taken up by the coccidia in place of thiamine, thus interrupting several critical metabolic steps in its growth and reproduction. Corid® is available as an oral solution, a pelleted feed additive, or as a soluble powder. It is important to observe the correct dose and length of treatment because too much amprolium can result in polioencephalomalacia or “brainer” calves. Talk with your veterinarian for more information.

Sulfaquinoxaline administered as a 0.015% solution in water, is also approved as a treatment in cattle at 10-20 mg/kg body weight for 3-7 days. Sulfa drugs interfere with the synthesis of folic acid, an essential requirement for reproduction in the life cycle of coccidia.

Can coccidiosis be prevented? Prevention is far better than treatment since production losses and permanent gut damage in a proportion of calves is nearly guaranteed once diarrhea is observed. Effective coccidiosis control does not require complete elimination of the organism. Instead, consumption of low numbers of oocysts is beneficial because it promotes development of immunity which will protect the animal when challenged with future infections. Minimizing stress and environmental contamination while optimizing

nutrition will limit the progression of coccidiosis. However, where environmental control is not adequate (for example, a crowded dry lot) and when times of elevated stress are expected such as at weaning, effective drugs are available to help prevent coccidiosis. Two types of drugs, “coccidiostatic” and “coccidiocidal”, are available. Coccidiostats inhibit the development of early life cycle stages and include amprolium (Corid®), decoquinate (Deccox®), and the sulfonamide antibiotic Sulfaquinoxaline. Coccidiocides kill the parasites at several stages of development and include the polyether ionophores known as monensin (Rumensin®) and lasalocid (Bovatec®), and the symmetric triazine class of drugs which are currently unapproved in the USA. The most commonly used drugs to control coccidiosis are the ionophores, specifically lasalocid (Bovatec®) and monensin (Rumensin®), and the quinolone coccidiostat decoquinate (Deccox®). They are highly effective, easily administered in feed or mineral, and should be offered at least 28 days. Lasalocid (Bovatec®) is approved for control of coccidiosis in cattle up to 800 pounds when fed at 0.45 mg/ pound of body weight/head per day up to a maximum of 360 mg per head per day. Monensin (Rumensin®) is approved for prevention and control of coccidiosis in many classes of cattle, either mixed in feed at 0.14-0.42 mg monensin/pound of body weight/ head per day up to a maximum of 200 mg per day or offered in free-choice products at 50-200 mg monensin per head per day. Decoquinate (Deccox®) is approved to be administered at 0.5 mg/kg of body weight per head daily for at least 28 days for prevention of coccidiosis during periods of exposure to coccidia or when cattle are considered at high risk. As mentioned previously, amprolium (Corid®) can be used for prevention at a dose of 5 mg/kg of body weight/head daily for 21 days.

As always, your veterinarian is the best resource for diagnosis of all medical conditions, treatment and prevention recommendations.

Pay Attention Now, Reduce Feeding Costs Later

Chris Teutsch UK Research and Education Center, Princeton

Last fall, we analyzed almost 454 hay samples as part of the Eastern Kentucky Hay Contest. A summary of the results can be found in Table 1. Here are some highlights.

• Crude protein (6.1 to 21.9%) and total digestible nutrients (45.7 to 66.3%) varied widely

• 2% of the hay samples contained less than 50% TDN

• 1% of the hay samples contained less than 8% crude protein

• 184 samples or 41% contained enough energy to meet the requirements of a beef cow at peak lactation

• 300 samples or 66% would meet the protein requirements of a beef cow at peak lactation

• 450 samples or 98% contained enough protein and energy to meet the needs of a dry pregnant cow

In general, the hay samples from 2023 were better than 2022! So, I am starting to feel a little better about myself as a forage extension specialist. However, it was probably more due to weather than me. I guess the biggest take home from the 2023 samples is that we still have a way to go in terms of improving hay quality! More than 60% of the samples still needed energy supplementation when feeding hay to lactating brood cows and first calf heifers.

So, what don’t these results tell us? Since there is still wide variation in both crude protein and energy for the hay samples in this dataset, the average or median of the results CANNOT be used to make recommendations on what or how much to supplement. To make this type of recommendation, you will need to sample individual hay lots (one cutting from one field) that you will be feeding (see AGR-257 Hay Sampling Strategies for Getting a Good Sample). Once you have the results in hand, then a supplementation strategy can be designed by either working with your local extension agent, nutritionist or veterinarian or by using the UK Beef Cow Forage Supplementation Tool.

UK Beef Cow Forage Supplementation Tool: An Example

For this example, we will use the “average” crude protein (CP), neutral detergent fiber (NDF), and total digestible nutrients (TDN) for the 268 hay samples that require supplementation and assume an as fed dry matter of 88%. The averages for this sample set were 11.8%, 56% and 57% for CP, NDF and TDN, respectively. When we compare these average values to the nutrient requirements of a lactating brood cow (Table 2), it becomes apparent that this hay will require energy supplementation. The question then becomes what type of supplement and how much? This can be

determined by using the UK Beef Cow Forage Supplement Tool. This application can be used online or downloaded to your smart phone. It allows you to enter the results from your forage test (dry matter, neutral detergent fiber, crude protein and total digestible nutrients) and gives you a range of supplement options and how much of each supplement must be fed to meet the cow’s nutritional requirements at a given stage of production (Figure 1). The UK Beef Cow Forage Supplement Tool can be found online at http://foragesupplement-tool.ca.uky.edu/.

When we enter the average values for crude protein, neutral detergent fiber, and total digestible nutrients for the sample set requiring supplementation, the application indicates that this hay would need to be supplemented with either 2.1 lbs. corn, 2.1 lbs. of soybean hulls, 2.1 lbs. of corn gluten feed, or 2 lbs. of distiller’s dried grain with solubles on a daily basis (Figure 2). When selecting a supplemental feed, it is important to consider local availability, available storage, feeding method, amount fed, and of course its cost (Table 3).

The cost of supplementing hay based on the 2023 hay contest results for a 150day hay feeding period (late November to late March) ranged between $29 and $81/cow with average supplementation cost of $46.26/cow. A livestock producer with 100 brood cows would spend approximately $4,000 to $5,000 on

Table 1: Summary of 2023 East Kentucky Hay Contest forage quality results. Samples were collected by extension agents, dried in a forced air oven, ground to pass through a 1 mm screen and predicted using a near infrared spectroscopy

Figure 1: Steps for utilizing UK

http://forage-supplement-tool.ca.uky.edu/. 1. Obtain a representative forage sample and send to NFTA certified lab. From the test results enter DM, CP, NDF, and TDN (all on a DM basis) into the supplementation tool. 2. Select the stage of production from the drop down menu. 3. Select the supplements that you have available or just click the “Select All” button. 4. Click on the “Calculate” button. View the results and select the appropriate supplement.

Note: This NOT ration balancing software. Consult your local extension office or a trained nutritionist for help with formulating complete rations.

labor and equipment costs

supplementation. If only there was a way to reduce this cost!

It is important to realize that both hay testing and the UK Beef Cow Forage Supplement Tool are NOT perfect and that the results are based on a

1,250-pound brood cow. As cow weight increases, so will supplementation rates. These tools are designed to get you in the ballpark and let you know if there is going to be a real problem with the hay that you are feeding. The true test is how

Adapted from Southern Forages, Fifth Edition.

Table 2: Nutritional requirement of various livestock classes

Beef Cow Forage Supplement Tool found at

Figure 2: Results from the UK Beef Cow Forage Supplement Tool for the “average” of the 268 hay samples that required supplementation from the 2023 Eastern Kentucky Hay Contest.

Table 3: Supplementation costs for various commodities and hay feeding periods. These costs do NOT include storage,

CONTINUED FROM PAGE 25

your cows perform on a given hay lot. Observing body condition is an important for evaluating hay quality. Sometimes when you look at your cows, it is hard to see loss of condition from day to day. It may be a good idea to take some good quality photos at several times during the hay feeding season to document and compare changes in body condition.

Lastly, it is always a good idea to run your forage testing results by your local extension agent, veterinarian or nutritionist. When it comes to hay feeding, it is important to be proactive rather than reactive. It is always easier to maintain condition rather than try to put it back on. So, make sure to test your hay and supplement accordingly before your cows lose condition and come up open.

Improving Hay Quality

If you find the quality of your hay is below “average” and/or you are tired of buying and feeding supplements, then it may be a good time to think about steps that you can take this spring to improve your hay quality and reduce your winter-feeding costs. Below is a list of things that you can implement to improve hay quality.

• Fertilize and lime according to soil test. A balanced fertility program is essential for optimizing hay yield and quality. Apply phosphorus, potassium and lime according to soil test results. Avoid using “complete” fertilizers such as 10-10-10. These fertilizers commonly over apply phosphorus and under apply potash.

• Apply nitrogen early to promote rapid spring growth. Applying 80 lbs. N/A in mid- to late March will promote early growth in hay meadows, resulting in higher first harvest yields with improved crude protein values.

• Harvest at the boot stage. The single most important factor impacting forage quality is stage of maturity at harvest. Hayfields should be mowed as soon as the grass reaches the late boot-stage. The boot stage occurs when the sheath of the flag leaf swells just prior to the emergence of the seed head. By making the first cutting in a timely manner, we will have time to make a leafy second cutting just prior to the summer months.

• Mow early in the day. Some studies have shown that sugars tend to be the highest in late afternoon,

FEATURED VIDEO

Mowing and conditioning for bale silage: equipment and harvest management by Jessica Williams. This presentation was given as part of the 2022 Alfalfa and Stored Forage Conference, Conserving High Quality Forage as Baleage, that was held in Bowling Green on Feb. 24, 2022. This conference was joint effort of the Kentucky Forage and Grassland Council and University of Kentucky Cooperative Extension. It is available on the KYForages YouTube Channel, https:// www.youtube.com/c/KYForages.

FEATURED PUBLICATION

This month’s featured publication is: “Understanding Forage Quality” by Don Ball, Mike Collins, Garry Lacefield, Neal Martin, David Mertens, Ken Olson, Dan Putnam, Dan Undersander, and Mike Wolf. You can access it at https://tinyurl.com/57mvz8sh or visiting your local extension office.

FENCING TIP

Properly build fence brace assemblies. Regardless of the type of fence that you are putting up, the brace assembly is the heart of the fencing system. The most recommended brace assembly for our region is the H-brace. The brace post and corner post should be a CCA-treated post that is 6-8 inches in diameter and 8 feet in length and should be driven small end down. The brace rail should be a CCA-treated post that is 5 inches in diameter and 10 feet in length. The brace rail should be pinned with 0.5-inch Class III Galvanized pins that are 4 and 10 inches in length. The brace wire should be two wraps of a 170,000 psi Class III Galvanized high tensile wire that is tightened with a heavy duty in-line ratcheting strainer. After tensioning, the brace wires should be pulled together by loosely wrapping piece of high tensile wire on each side of the strainer and pushing the wraps toward the post. To learn how to properly build a brace, make plans to attend the Kentucky Fencing Schools that will be held in October.

FORAGE MANAGEMENT TIPS

• Seed warm-season annual grasses once soil temperature reaches 60 F.

• Clip, graze or make hay to prevent seedhead formation in cool season pastures.

• Rotate cool-season pastures when residual is 3-4 inches.

• Consider temporary electric fencing to subdivide larger pastures and exclude areas for mechanical harvesting.

• Scout pastures for summer annual weeds and control when small.

• Make plans to attend summer forage tours and fencing schools in the fall.

making this the optimal time of day to cut. However, in high rainfall environments like Kentucky, maximizing curing time is the highest priority. Therefore, hay should be mowed in mid to late morning after the dew has dried.

• Use mower-conditioner. Conditioning the stems allows moisture to escape at a faster rate. This shortens curing time and improves your chances of avoiding rain. Conditioning is especially important for first cutting grasses, summer annual grasses and legumes, all of which tend to have larger stems.

• Set swath on mower-conditioner to the widest possible setting. Maximizing the swath width decreases curing or wilting time by exposing a larger portion of the forage to direct sunlight.

• Rake or ted at 40-50% moisture content. Raking and tedding the forage while it is still pliable helps to reduce leaf loss and maintain forage quality. Once the moisture content is below 40%, leaf loss increases, especially in legumes such as alfalfa and clover.

• Bale at 18-20% moisture to inhibit mold growth and reduce heating. Avoid baling hay that is excessively dry due to high levels of leaf loss and hay that is above 20% moisture due to heating and potential hay fires.

• Store dry hay under cover and off the ground. Protecting hay from the weather helps to reduce dry matter losses and maintain forage quality. Much of the weathering damage is a result of the hay bale wicking moisture up from the ground. So, storing hay off the ground can greatly reduce deterioration.

• Consider using baleage. The biggest advantage of baleage is the shortened period between mowing and baling. In many cases, hay can be mowed one day and baled the next. This facilitates harvesting hay at the correct stage of growth, which is the No. 1 factor impacting forage quality. To learn more about baleage see AGR-235 Baleage: Frequently Asked Questions.

Beefing Up Social Media

Katie Pratt Kentucky Cattlemen's Association

Across Kentucky, beef producers are using social media to promote beef, their businesses and the benefits of agriculture. Here are examples of how four Kentucky producers are making social media work for them. Bringing the farm to consumers

Amanda Hall, a Georgetown beef producer, began selling beef direct to consumers using social media several years ago.

“If you don’t tell your story, somebody else is going to do it for you,” Hall said. “We have been able to use social media to share our story and increase our sales. People are intrigued by where their food comes from, our products and us.”

As her business and family grew, she used social media to help rebrand her business, with the goal of making them both more relatable to families.

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“We changed the name of our business and rebranded right after our daughter Charli was born,” she said. “I really wanted to show a working family farm and beef production through the eyes of my children. I also wanted to increase the general public’s understanding of agriculture and show them that it doesn’t have to be complicated.”

Hall regularly posts on her Hallstead Farm and Meats Facebook and Instagram accounts about her family’s daily farming activities, which in addition to Charli and her husband Reid now include her son Owen. Some of Hall’s posts have garnered millions of views.

“One of our most viewed posts was actually Reid cutting up a roast,” she said. “With that particular post, I wanted to show that beef is healthy, and it’s easy enough for a busy mom with two kids to prepare for a weeknight dinner.”

Hall also hosts interactive opportunities with her customers through social media. She offers incentives such as a free pound of ground beef if they can correctly answer questions about beef and agriculture.

While the majority of their beef is sold to consumers in Louisville, Lexington and Georgetown, Hall does have social media followers from all over the United States.

“I think there’s more good than bad that comes from sharing your story on social media,” she said. “It’s been fun sharing our story, and I hope

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to use it as a way to look back and see how our business and kids have grown.”

Hall was recently accepted as a member of the NCBA’s Trailblazer Program. This national program gives producers tools and resources to become national agriculture advocates. In the yearlong program, they learn how to better share the message of their operation, the beef industry and agriculture in general.

Making connections

For Owensboro producer Daniel Hayden, sharing on social media was a great way for him to connect with the general public and educate them about where their food comes from. He started sharing his daily activities for his cattle and poultry operations on social media in the early 2010’s, and by 2014, he had garnered many followers on Snapchat. This led him to many opportunities to talk to large groups of farmers about why and how to share their businesses on social media.

“Advocacy has always been a passion of mine ever since I was in 4-H and FFA,” he said. “Nearly 98% of the population has no idea what farmers have to do to get food on their tables, and they are really interested in learning about things that we would consider simple daily tasks.”

While it was initially very awkward

for him to talk to his phone, Hayden said his wife Danielle encouraged him to use his voice and his personality to make his social media content stand out from others. As a result, many of his posts offer a side of humor along with a glimpse into his daily life. He encourages other farmers to make their social media accounts a reflection of themselves.

“Use your own words and your own personality,” he said. “People will follow and respond more favorably to you when you are genuine. You will be surprised by the impact you have on your local community.”

While a growing family has caused Hayden to slow down on using social

media these days, he still does post some. He says his favorite social media outlets right now are the Instagram and Facebook stories because of their ease of use, more natural feel and the responses he gets.

“To me the biggest thing is getting to engage with your audience,” he said. “The interaction is where things really happen, and people begin to learn that we really do care about our animals and land and try to be the best stewards we can be.”

Answering a demand

Joe Lowe of Oak Hollow Angus in Smith’s Grove started using Instagram to promote his beef in 2019. As with many producers selling local beef prior to and during COVID, Lowe quickly realized how much consumers valued locally grown beef and the demand for his products grew, especially as meat supplies tightened. He and his wife Cassie began offering delivery to their customers from Louisville to Bowling Green.

“When we started, social media was the easiest and cheapest way for us to market our product to people who already knew us and were interested in purchasing,” he said. “Some of our customers have even helped us sell more beef by tagging us in posts.” The demand for his product continues. Lowe posts on Lowes Angus Beef’s Instagram page when he has available inventory. He also

shares family updates, dinner ideas and videos and photos of his cattle and farm.

“In advocacy training, they teach us that you really have a story to tell,” he said. “Having grown up with social media, it’s been so easy to use it to share our story and sell our beef.”

He said demand for Lowes Angus Beef continues as people’s curiosity about cattle continues to increase.

“Thanks to the popularity of TV shows like ‘Yellowstone,’ people are really interested in learning more about how cattle are raised,” he said. “It’s a great opportunity for us to humanize the story of beef production.”

Like Hall, Lowe is a recent participant in NCBA’s trailblazer program. The program taught him how to use various communication methods to fine tune his business’s message and share the positive message of the beef industry as a whole to new audiences. When he’s not posting about his available inventory, he posts Instagram Reels explaining important beef topics including the benefits of consuming both store-bought and local meat and how people can stretch their food dollars by offering ideas for more affordable cuts of beef.

Selling a lifestyle and dinner

Erik and Amy Holbrook of Roaring Shoals Farm in Breathitt County began using social media during 2020 when they decided to directly market their beef to consumers. Before

that they sold their cattle through their local stockyards. They now completely sell direct-to-consumer through their website and local farmers markets.

“People want to know our story, and they want know how we handle the cattle,” Amy Holbrook said. “They want to know that we were good to them and treated them well. Social media helps us share that story.”

Amy Holbrook, who also works in IT, handles the family farm’s social media accounts, which include Facebook, Instagram and TikTok. She shares photos and videos of her family doing every day farming activities, recipes and how she renders beef fat into tallow. Tallow has many uses, but she primarily uses it to make candles.

“TikTok is my favorite because it’s so easy,” she said. “With my IT background, I do have the skills to do video editing, but I don’t necessarily have the time. TikTok makes it easy to shoot and upload videos of what we are doing at the farm.”

Holbrook tries to post at least a few times per week. Her Instagram also feeds directly onto their website so customers without social media can still see the information. She also offers private recipe pages for subscribers of their beef bundles, which have some less common cuts of beef.

“I’m selling beef, but I’m also trying to sell a family dinner,” Holbrook said. “We want to help people try these cuts of beef that they don’t always see in the grocery store. But if a customer takes home a cut of beef and doesn’t know how to use it, they are not going to buy it again. I try to use social media to share how we prepare and enjoy these cuts of beef in our home. ”

Holbrook encourages producers to think about having some type of online presence.

“It’s important for producers to have an online presence, even if it is something you are not comfortable with,” she said. “People have to be able to find you, even if it’s just sharing your phone number, farm address and some farm pictures.”

"I'm a member because of the advocacy the association does for me."

Isaac Thompson Taylor County Cattlemen's Association

2023-24 MEMBERSHIP APPLICATION

* MEMBERSHIP YEAR 10/1/23– 9/30/24 NAME SPOUSE NAME

*Payments of KCA membership dues are tax deductible for most members as an ordinary and necessary business expense. However, charitable contributions of gifts to KCA are not tax deductible for Federal Income Tax purposes. Due to new IRS regulations, $2.24 of your dues would not be deductible. Approximately $12 of your dues will go towards the monthly publication Cow Country.

PLEASE CHECK THE MEMBERSHIP(S) YOU WOULD LIKE TO JOIN:

KCA MEMBERSHIP ($30/YR) NEW RENEWAL

Membership dues are $30 unless otherwise listed below

KCA COUPLE MEMBERSHIP

To add your spouse, please add $15 to your KCA Membership KENTUCKY JUNIOR CATTLEMEN’S ASSOCIATION ($10/YR) NEW RENEWAL

I WOULD LIKE ADDITIONAL INFORMATION ON THE YOUNG PRODUCER’S COUNCIL

TOTAL MEMBERSHIP:

$ KCA

$ KJCA

TOTAL CONTRIBUTIONS:

$ CATTLEMEN’S FOUNDATION DONATION (voluntary)

TOTAL AMOUNT ENCLOSED:

$ ALL DONATIONS TO KCF ARE TAX DEDUCTIBLE

COUNTY DUES

Dues are $30 except for the counties listed below.

Allen...............................$40

Anderson........................$25

Bourbon.........................$20

Boyle ..............................$35

Bullitt..............................$20

Butler..............................$25

Franklin ..........................$25

Highlands .......................$20

(Boyd, Floyd, Johnson, Lawrence, & Martin)

Hopkins ..........................$35

Laurel.............................$35

Louisville Area ................$20

(Jefferson, & Spencer)

Magoffin .........................$20

Menifee ..........................$25

Mountain........................$25

(Breathitt, Knott, Lee, Leslie, Letcher, Morgan, Owsley, Perry & Wolfe)

Oldham ..........................$35

Taylor..............................$20

Twin Lakes ......................$20

Warren ...........................$40

Wayne ............................$25

Whitley ...........................$25

Woodford......................$25

Kelly Baird Director of Communications and Events

In March, I spent a lot of time speaking with fans of various high school basketball teams at the Kentucky High School Athletic Association (KHSAA) girls' and boys' state tournaments. There were fans representing 32 different schools from counties all across the state. With such a diverse crowd, I was able to have conversations with consumers who traditionally we don’t have the opportunity to directly communicate with. These conversations, usually initiated with a quick “Who are you cheering on?” led to deeper conversations as far as “Where can I buy beef?” to “Can we discuss the nutritional value of beef?” all the way to “How do you expect me to support the cattle industry?” Loaded questions from concerned consumers. It’s interesting to hear concerns from individuals who do not have direct ties to cattle. Concerns that we may

traditionally sweep to the side, not because they aren’t addressed or valued as issues, but because as cattle producers, different issues rise to the forefront of our minds.

The biggest issues in agriculture look drastically different for producers and consumers. Producers may fear the loss of productive land, cattle prices, weather, animal health and more. While consumers focus on animal welfare, sustainability, buying beef on a budget, the nutritional value of their food and more. All concepts are rooted in a similar fear and care for the industry but approach the narrative very differently.

The story of the Kentucky beef industry isn’t difficult to understand. Producers care about their cattle and want to continue to ensure safe beef makes it to consumer tables. But is the messaging out there? This

May, celebrating Beef Month, our goal is to bridge the knowledge gap between the producer and consumer. With the theme of “Our Beef, Your Wellness,” our messaging centers around showcasing the message of the Kentucky beef producer, while addressing concerns heard each day from the consumers shopping to feed their families. Then continue the messaging into the future.

We will be showcasing four recipes: two prepared with ground beef, two prepared with a lean steak to show ways to buy beef on a budget, while nutritionally fueling your day. We will be attending Beef Month events in your communities to firsthand answer questions and talk to consumers about where their food comes from. Look out for videos released on social media highlighting Kentucky farming families.

From March 13-16 and March 20-23, the Kentucky Beef Council was set up at Rupp Arena cheering on KHSAA athletes playing in the girl’s and boys’ basketball state tournaments. Beef is the preferred protein of KHSAA. As a sponsor, we were able to have in-game and out-of-game promotions. Our gameday setup included an informational table, “Beef. It’s What’s for Dinner” Flex Cam on the jumbotron, “Packed with Protein” banners on each end of the student section, LED ribbon board signage, LED courtside signage, and radio spots. Thus far, we have had a great response to our presence at high school athletic events and hope that we can continue growing our relationship, possibly in sports nutrition going forward. At our informational table outside the arena, we were able to discuss nutrition information, beef trivia and other educational facts about beef and beef production.

BEEF MONTH DATES

If you have a beef month event in your county, contact kbaird@kycattle.org with more information. Happy Beef Month, and thank you for feeding Kentucky.

2024 derby burger challengeTM winner stacy hoehle’s DERBY

PLT BURGEr

Stacy Hoehle of La Grange won the 12th annual Derby Burger Challenge with the “Derby P.L.T. Burger.” Hoehle says this winning recipe is “a love letter to the Kentucky Derby Festival.” Hoehle, a longtime lover of the derby and a Kentucky native, found her inspiration for ingredients she enjoys separately. These ingredients remind her of summer and bring her back to her southern roots. This winning burger is stacked with pimento cheese, a fried green tomato, remoulade, lettuce, red onions, and served on a warmed brioche bun.

Forty-one recipes were submitted for the competition and over 20,000 people voted online to choose the top four finalists. A panel of judges selected Hoehle as the winner after a final live cook-off at Kroger. The entries were judged on taste, appearance, ease of preparation and creativity.

Grant Ruble was runner-up with the “Candy Dan” packed with candied

bacon, BBQ sauce, and fried onions. Brian Capps, two-time reigning champion, took home third place with the “Pesto Provolone Burger.” Ira Mowman took home fourth place this year with the “Jamaican Jerk Burger,” topped with his homemade pineapple salsa. All three gentlemen hail from Louisville.

The “Derby P.L.T. Burger” will be served at Fest-a-Ville at Waterfront from April 25 to May 3, BourbonVille, Taste of Derby Festival, and inside Louisville Kroger stores through the end of April leading up to the Derby.

Hoehle walked away with a 2024 Derby Festival poster, VIP tickets to Thunder Over Louisville, tickets to BourbonVille, a $100 gift certificate to Kroger, a grilling prize pack and grill from the Kentucky Beef Council, and a year’s supply of Dan-O’s seasoning.

More information about the Derby Burger Challenge and past winners can be found at kdf.org/beef and kybeef.com/derby-challenge.

2024 derby burger challengeTM winner stacy hoehle’s

DERBY PLT BURGEr

INGREDIENTS: 1 pound Kentucky Cattlemen’s Ground Beef • 1 tablespoon Dan-O’s Spicy Seasoning • 4 brioche buns • 4 Butter Lettuce leaves • 4 fried green tomato slices to desired thickness • 4 tablespoons St Elmo’s remoulade • 3 ounces Pimento Cheese • 1/4 red onion, thinly sliced • salt

COOKING: Combine ground beef and 1 tablespoon of Dan O’s Spicy Seasoning. Form four tightly packed burger patties and season to taste with salt.

Grill or pan fry burgers to desired doneness.

Warm buns

Dress bottom bun with one leaf of lettuce, red onion slices, and 1 tablespoon remoulade.

Top with burger patty, the fried green tomato, about a rounded tablespoon of pimento cheese, and top bun.

GRILLED STEAK AND WATERMELON SALAD

INGREDIENTS: 4 beef Tenderloin Steaks, cut 1 inch thick (about 4 to 5 ounces each)

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 2 slices seedless baby watermelon, 1 inch thick (about 1 pound each)

• Salt and pepper

• 8 cups baby arugula or spinach leaves

• 1/4 cup reduced-fat balsamic or Italian dressing

• 1 cup halved cherry tomatoes

• 1/2 cup thinly sliced red onion

• 1/4 cup crumbled reduced-fat feta cheese

COOKING: Combine coriander and cumin; press evenly onto beef steaks.

Place steaks in center of grid over medium, ash-covered coals; arrange watermelon slices around steak. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill watermelon 2 to 4 minutes or until grill marks form, turning once.

Carve steaks into slices. Cut each watermelon slice into 6 wedges. Season beef and watermelon with salt and pepper, as desired. Combine arugula and dressing in large bowl; toss to coat. Divide arugula among four serving plates. Arrange beef and watermelon on salad; top evenly with tomatoes, onion and cheese.

tiny taco beef tarts

INGREDIENTS: 12 ounces Ground Beef (93% lean or leaner) • 1/2 cup chopped onion • 1 teaspoon minced garlic • 1/2 cup prepared mild or medium taco sauce • 1/2 teaspoon ground cumin • 1/4 teaspoon salt • 1/8 teaspoon pepper • 2 packages (2.1 ounces each) frozen mini phyllo shells (30 shells total) • 1/2 cup shredded reduced fat Mexican cheese blend

TOPPINGS: Shredded lettuce • sliced grape or cherry tomatoes • guacamole • lowfat dairy sour cream • sliced ripe olives (optional)

COOKING: Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and garlic in large nonstick skillet over medium heat 8 to 10 minutes, breaking up beef into small crumbles and stirring occasionally. Add taco sauce, cumin, salt and pepper; cook and stir 1 to 2 minutes or until mixture is heated through.

Cook’s Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.

Place phyllo shells on rimmed baking sheet. Spoon beef mixture evenly into shells. Top evenly with cheese. Bake 9 to 10 minutes or until shells are crisp and cheese is melted.

Top tarts with lettuce, tomatoes, guacamole, sour cream, and olives, as desired.

Cook’s Tip: Try out Tiny Greek Beef Tarts for another variation.

WHO IS RESPONSIBLE FOR REMITTING THE CHECKOFF ASSESSMENT?

BUYER

Generally the Buyer is responsible for collecting the Beef Checkoff assessment from the Seller SELLER

However, both the Buyer and the Seller are responsible for seeing that the Checkoff is collected and paid. or pays $2 to

QUALIFIED STATE BEEF COUNCIL 50¢

$1.50

Cattlemen’s Beef Board invests in national Checkoff programs, while Kentucky Beef Council invests in state programs.

If you are a producer from one of these seven states - Alaska, Connecticut, Maine, Maryland, Massachusetts, New Hampshire, and Rhode Island - you will remit directly to the Cattlemen’s Beef Board. If you have any questions regarding who is responsible for remitting the Checkoff assessment or how to remit payment, please contact your State Beef Council or the Cattlemen’s Beef Board at (303) 867-6304.

3 Exceptions to Beef Checkoff Collection:

1. Non-producer status: If a person (or company) owns cattle for 10 days or less, purchases the cattle to facilitate the transfer of ownership to a third party, and certifies that any Checkoff dollars due from the previous owner have been collected, then that person qualifies as a “Non-Producer” and the Checkoff assessment is not due when qualified cattle are resold.

2. Organic Exemption: In the 2002 Farm Bill, Congress created a process exemptiing organic producers from paying Checkoff program assessments.

3. Pre-Payment: Producers can also choose to “prepay” the Checkoff assessment when shipping cattle out of state for feeding and still retain ownership on the cattle. This allows the producer to direct half of the $1-per-head national Checkoff assessment to the beef council in the state where the cattle were raised, rather than the state where the cattle will be fed. Note: To claim any of these exemptions, the person selling the cattle must provide the proper ‘document’ to show that the Checkoff assessment is not due at the time of sale. Thus, the rule of thumb for all cattle sales is that the person paying the producer should collect either a “Dollar or a Document.”

THROUGHOUT THE CATTLE PRODUCTION CYCLE

LIVESTOCK MARKET - When cattle are sold through a livestock market or video market, the Market collects and remits the Beef Checkoff assessment.

CATTLE DEALER/ORDER BUYER - When cattle are sold to a Cattle Dealer or Order Buyer, the Dealer/Order Buyer collects and remits the Beef Checkoff assessment.

ANOTHER PRODUCER - Both the Buyer and the Seller are responsible for making sure that the Beef Checkoff assessment is collected and remitted. For clarity and consistency, we encourage the Seller to take on this compliance responsibility.

VEAL GROWER - When dairy calves are sold to a Veal Grower, both the Buyer and the Seller are responsible for making sure that the Beef Checkoff assessment is collected and remitted. For clarity and consistency, we encourage the Seller to take on this compliance responsibility.

CATTLE SHOWS AND FAIRS - When producers sell their animals at fairs or cattle shows (4H/FFA shows, Purebred cattle shows, etc.), the Organization that runs the sale collects and remits the Beef Checkoff assessment.

FEEDLOT - When cattle are sold directy to a feedlot, the Feedlot collects and remits the Beef Checkoff assessment.

PACKING PLANT - When cattle are sold to a packing plant, the Packing Plant collects and remits the Beef Checkoff assessment.

DIRECT-TO-CONSUMER BEEF SALES - When producers market their cattle as beef, the Producer is responsible for remitting the Beef Checkoff assessment.

Chipotle-Marinated Beef Flank Steak

INGREDIENTS: 1 beef Flank Steak (about 1-1/2 to 2 pounds)

MARINADE: 1/3 cup fresh lime juice • 1/4 cup chopped fresh cilantro leaves • 1 tablespoon packed brown sugar • 2 teaspoons minced chipotle chilies in adobo sauce • 2 tablespoons adobo sauce (from chilies) • 2 teaspoons minced garlic • 1 teaspoon freshly grated lime peel

COOKING: Combine marinade ingredients in a small bowl; mix well. Place beef Flank Steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or overnight.

Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steak across the grain into thin slices. Season with salt, as desired.

Cook’s Tip: To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil flank steak 13 to 18 minutes for medium rare to medium doneness, turning once.

Mediterranean Beef Meatball Kabobs

INGREDIENTS: 1 pound Ground Beef (93% lean or leaner) • 1/4 cup dry breadcrumbs • 2 egg whites or 1 whole egg • 2 tablespoons chopped fresh parsley • 2 tablespoons water • 2 teaspoons minced garlic • 1 teaspoon ground cumin • 1/2 teaspoon salt • 1/4 teaspoon pepper • 4 flatbreads (such as naan, lavash or pita bread)

TOPPINGS: Chopped tomatoes • chopped cucumber • chopped red onion • chopped fresh parsley • Tzatziki sauce

COOKING: Heat oven to 400°F. Combine Ground Beef, breadcrumbs, egg whites, parsley, water, garlic, cumin, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into 12, 2-inch meatballs. Thread meatballs onto 4 10-inch skewers. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 24 to 27 minutes.

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. Remove meatballs from skewers. Serve in flatbreads. Garnish with Toppings, as desired.

ALTERNATIVE COOKING METHOD: Recipe can be made in a 8-quart Air Fryer. Heat Air Fryer to 350°F. Place un-threaded meatballs into Air Fryer basket sprayed with cooking spray. Bake at 350°F for 24 to 27 minutes or until instant-read thermometer inserted into center registers 160°F.

Keeping Cattle Healthy with BQCA

Jake Harrod Program Coordinator, Kentucky Beef Network

To raise an animal with respect means to care for an animal’s safety, care and health. The Raised with Respect BQCA training put all of this together and gave attendees the opportunity to put what they learned into practice plus a bit more. The purpose of the day was to give a wellrounded experience to show that how a farmer treats their animal matters and can have a lasting effect all the way to the plate that someone eats off of.

The day began with some opening comments. Then, we hopped right into a panel focused on the importance of beef quality. Attendees were able to ask the panel members any questions pertaining to why cattle handling and care mattered all the way from the pasture to the plate. The panel was made up of Chef Josh Moore from Volare Italian Ristorante, Chef Zach Wolf from Steak and Bourbon and Carey Brown of the Kentucky Beef Council. Kirsten Nickles from Certified Angus Beef served as moderator. Beef quality matters for a lot of reasons; everybody wants a higher quality beef that also has a great look. The chefs talked about why beef quality matters to them and how they take pride in serving higher quality meats and how they appreciate the work farmers do to produce the meats we eat. Next, attendees went through rotations that covered a wide variety of topics. Outside in the cattle handling facility Kevin Laurent from the University of Kentucky and Ben Lloyd of the Kentucky Beef Network guided attendees through a BQCA chute-side training and cattle handling demonstration. This included how to safely and carefully move cattle and work them into a Ben

chute, where and how to safely give vaccinations and all of the biosecurity that goes into working cattle. The next rotation was with Darrh Bullock and Katie VanValin from the University of Kentucky going over management practices for cattle care. Some of these practices included managing your cattle’s body condition scores so that they do not become too thin or too overweight and using EPDs (Expected Progeny Differences) to guide your cattle herd in a direction that is best for the animal’s care and for the producer as well. Dr. Michelle Arnold with the University of Kentucky led a group discussion about spring vaccination protocols. This presentation gave attendees the opportunity to see the many available options for vaccinating their cow herd.

At the end of the day, everyone headed back to the main room where they did their BQCA exams to receive their certifications while also enjoying some great appetizers from the chefs. After everyone finished their exams, we then were given the amazing opportunity to eat a delicious meal that the chefs made. To round out the night, Paul Dykstra from Certified Angus Beef gave a market update that compared past and current prices and a discussion about where the market is headed.

Overall, this was a great opportunity to get your BQCA certification, hear some great talks from professionals and enjoy a wonderful meal. A big thanks goes out to all the attendees, the speakers, Chefs Josh and Zach, and especially to Certified Angus Beef and Sysco.

Eden Shale Update

Dan Miller Industry Coordinator, Kentucky Beef Network

Calving season is hard work. It doesn’t have set hours. It doesn’t care about the weather, and sometimes, the cows can be just plain mean about it. So, if a task is so cumbersome, why make it last forever?

At Eden Shale Farm, we have worked hard to make our calving season as short as possible. If you look back to 2014, our first calving season at the farm lasted 105 days, and we only had 32% of the calves born in the first 45 days of the calving season. It was a long, tough season, and I wondered why we decided to calve in the spring.

2015 was our first AI calf crop, and thus, we experienced some tightening of the calving window because of the synchronization protocol. That season, we had 79% born in the first 45 days. We have continued to AI every year and have been working on condensing the calving window even further.

We have also been pulling out the clean-up bulls earlier to help eliminate the late-season births. Those late calving cows typically won’t get AI bred, and they tend to be tougher to breed back on time. We allow the

clean-up bulls to stay with the cows for two heat cycles after AI, giving the cows three opportunities to get bred. If they don’t breed in three attempts, we cull them from the herd.

In 2021, we got above 90% born in 45 days for the first time, and today we continue to make progress. The 2024 calf crop has been born in the tightest window yet. This year we achieved our all-time high of 96% born in the first 45 days of the calving season. The first 50% were born in 22 days.

I do not expect to improve on these numbers. Instead, it is my goal to keep at least 90% or more of the calves born in 45 days. Having all the calves born in such a tight window makes it calving easier to manage. It also creates a lot of uniformity to the calf crop, which is a marketing advantage.

There are very few factors of the cattle business that you have complete control over. However, the length of your calving season is one of them. It is up to you to manage your herd in a manner to give yourself every possible advantage.

SAVORING SUCCESS

INSIDE THE CULINARY HUB OF THE BEEF CHECKOFF

Culinary arts are at the core of the Beef Checkoff because, at the end of the day, the ultimate measure of consumer support and satisfaction lies in beef’s great eating experience. The Beef Checkoff is a leading voice and resource for beef culinary knowledge, experiences and innovation worldwide. This vision comes to life within the Checkoff-funded Beef. It’s What’s For Dinner. Culinary Center.

Savoring Success

CONTINUED FROM COVER

Located inside the National Cattlemen's Beef Association’s (NCBA) headquarters in Centennial, Colorado, the Culinary Center is so much more than a kitchen – it's a hub for fostering innovation and culinary exploration. Many Beef Checkoff-funded programs and initiatives are housed in this space, including new recipe development and cooking techniques, exploration of new cuts and technologies, influencer and chef partnerships, media tours and foodservice innovation sessions. Whether directly or indirectly, all Beef Checkoff-funded programs, from promotion to research to consumer information, leverage the data and insights generated at the Culinary Center.

HISTORY

The official Beef Checkoff Culinary Program launched when the National Livestock and Meat Board and the National Cattlemen's Association merged in 1996. The Culinary Center initially operated at the NCA office in Chicago before being relocated to Centennial, Colorado, in 2001.

From the beginning, the program has led to the development of hundreds of culinary publications, along with countless cooking demonstrations, product tests and many educational seminars. Now, the program’s culinarians and chefs are conducting webinars. Historically, more than 2,500 beef recipes have been developed, changing over time to fit consumer cooking trends and preferences.

RECIPE HUB

Currently, there are more than 1,000 active recipes on the Beef Checkoff -funded Beef. It's What's For Dinner. website, most of them developed by the Checkoff 's culinary team and the rest by infl uencer chefs and industry professionals. The Beef. It's What's For Dinner. website receives 8.8 million visitors annually.

The Beef. It’s What’s For Dinner. website is the central location for all recipes. In addition to recipes, cooking guides, and other consumer information, there are cutting guides, cut charts, menu inspirations and additional culinary information for industry professionals.

Promotion and advertising efforts — from social media to traditional print consumer publications to commercials on streaming services like Hulu and Paramount+ — drive people back to the Beef. It's What's For Dinner. website. There, consumers are inspired to try new recipes and purchase beef.

CULINARY TEAM EXPERTISE

Today, the Culinary Center has grown and evolved from its relatively humble beginnings, featuring consumer and foodservice food production and testing. Two in-house executive chefs share duties, with one focusing on consumers and the other concentrating on business-tobusiness efforts.

The Executive Chef of Innovation and Culinary Services leads the culinary catering and recipe development functions as well as product culinary exploration.

On average, the culinary team develops 25 recipes each year. These recipes are typically in line with seasonal campaigns, like the upcoming Beef. It's What's For Dinner. Summer Grilling campaign, where inspirational recipes will be categorized as Grilling Favorites, The Tastiest Burgers, BBQ for You or Flavorful Smoked Beef Recipes.

The Executive Chef of Outreach and Education provides culinary expertise, content development and education to culinary professionals throughout the beef industry, including restaurant operators, food service distributors, retailers and manufacturers. This chef also works with culinary educators and state and national culinary associations.

In addition to recipe development, the culinary team extensively researches beef cuts, looking for new ways to apply cooking techniques like the use of pressure cookers, and how to better the craft of beef preparation. The practice of "beef cookery" also takes place, testing and developing optimum cooking times for various cuts of beef. Not all people want a recipe; they may want guidance on how to cook a particular cut, such as a steak on the grill, or safe food handling techniques. Contributors like Ph.D. meat scientists also come in to advise on new cuts and cooking exploration, and nutritionists counsel on nutrition values.

The executive chefs and culinary team also collaborate with notable chefs and leading culinary experts from around the globe to provide consumers with highly engaging content and reliable beef information.

PROGRAM COLLABORATIONS

Beef. It's What's For Dinner. partners with celebrity chefs, culinary instructors

and other subject matter experts to create educational and inspirational content for consumer audiences. These partnerships result in multiple video series filmed in the Culinary Center and released on YouTube, social media platforms and streaming services. The videos highlight the pleasurable eating experience and versatility of beef. Recent video series have showcased familiar and famous chefs to attract viewers through:

 Beef Substitutes: Turning a traditionally non-beef recipe into a beef recipe.

 Making the Most of Your Meals: Making two recipes, with the second being made from leftovers of the first.

 Tips & Tricks: Chef's personal tips for making the best beef meals. This series garnered 6.7 million video views.

CULINARY CENTER EVENTS

Foodservice innovation sessions are also happening in the Culinary Center. Leading companies from quick service restaurants to fast casual to manufacturer partners have worked with the Culinary Center to get help with menu development, explore current trends and market insights, experiment with new cuts and cooking methods or expand existing beef items into new menu concepts. The Beef Checkoff collaborates with a restaurant's executive team to explore ways to improve existing beef menu items or create new items to increase customer satisfaction and beef sales.

Additionally, educational webinars for industry partners and State Beef Councils, inspiration demonstrations, ideation sessions, cutting and cooking demonstrations, influencer video sessions, recipe photography, educational videos and tours all happen at the Culinary Center.

SATELLITE MEDIA TOURS

Another compelling use of the Culinary Center are satellite media tours, or SMTs. During these sessions, TV and radio stations nationwide dial into the Culinary Center to join the Beef. It's What's For Dinner. team and chat with beef subject matter experts, chefs and nutritionists about a predetermined, newsworthy topic that often also includes beef recipes. Three to four media tours occur annually, with topics ranging from heart health, tailgating, back to school, sustainability, summer grilling and the holidays, among others. During a typical media tour, TV and radio broadcasters conduct approximately 20-25 interviews within a number of hours. These interviews are redistributed and posted multiple times, resulting in more than 1,000 placements on TV, radio and online.

These cumulative eff orts drive beef sales and boost consumers' positive perception of beef. In addition to national eff orts, the Beef. It's What's For Dinner. team also leverages culinary programs on the state level.

STATE SUPPORT

State Beef Councils utilize the Beef. It's What's For Dinner. team to develop recipes, conduct educational webinars for influencers or industry partners, assist with various on-site events and consult on recipes and other culinary needs. New this year, the culinary team will be supporting State Beef Councils with recipes specifically developed for their market needs. The goal is to create eight new recipes directly supporting the states this year.

From its inception to its present-day initiatives, the Culinary Center is a hub for innovation and collaboration, shaping the landscape for the Beef Checkoff 's promotional eff orts and driving beef sales.

Explore all the beef recipes and resources at BeefItsWhatsForDinner.com. 

Producer Content Survey Results

Thank you to everyone who participated in our producer survey! The Cattlemen’s Beef Board (CBB) set out to understand how U.S. beef farmers and ranchers felt about the industry, the Beef Checkoff and the information we’re sharing to show the impact of Checkoff-funded projects. Of the nearly two thousand producers who took the survey, 48 percent expect sales to improve during the next year. Here’s more of what producers had to say:

Which topics are you most interested in relation to how Beef Checkoff dollars are invested?

The CBB uses this information to help guide the Producer Communications program and develop stories and updates about the Beef Checkoff ’s demand-driving programs, delivering the information to producers in multiple convenient formats.

Source: Cattlemen's Beef Board (Jan. 2024) 2023 Producer Content Survey Results.

Cattlemen’s Beef Board Elects New

2024 Officers

Cattle producers Andy Bishop of Kentucky, Ryan Moorhouse of Texas and Dr. Cheryl DeVuyst of Oklahoma are the new leaders of the Cattlemen’s Beef Promotion & Research Board (CBB). The trio is responsible for guiding the national Beef Checkoff throughout 2024, alongside immediate Past Chair Jimmy Taylor.

ANDY BISHOP Chair

Bishop and his wife Meagan of Cox’s Creek, Kentucky are raising their four children on their registered Angus seed stock operation, Fairfield Farm. Bishop began his career teaching agriculture and moved into the field of agriculture lending in 2007. Bishop is the former chair of the Kentucky Beef Council, Kentucky Cattlemen’s Association and the National Cattlemen’s Beef Association (NCBA) Young Cattlemen’s Conference. Bishop also served as a member of the Beef Industry Long Range Planning Task Force and as president of the NCBA's Young Producers Council and the Kentucky Cattlemen’s Young Producers group.

The beef industry is in a unique situation as 2024 gets underway,” Bishop said. “Producers have been dealing with adverse weather and production cost conditions over the past few years, leading to herd liquidation. While things do seem to be improving, the Beef Checkoff must continue to be vigilant, developing the right programs and messaging to keep beef demand high. I’m excited to lead the CBB as we navigate the opportunities and challenges this year sends our way.”

RYAN MOORHOUSE

Vice Chair

Moorhouse grew up in North Central Texas on his family’s cow/ calf and stocker operation. After graduating from Texas A&M University, Moorhouse went to work for Continental Grain Cattle Feeding (now Five Rivers). He currently serves as the general manager for Hartley Feeders, a Five Rivers Cattle Feeding operation. A resident of Amarillo, Texas, Moorhouse, his wife Colette and their two sons also operate a stocker operation back home on part of the family ranch.

DR. CHERYL DEVUYST Secretary-Treasurer

Dr. Cheryl DeVuyst and her husband, Eric, own DeVuyst Ranch, a cow-calf and stocker operation. DeVuyst is also a professor of agricultural economics at Oklahoma State University and head of its Ag Econ department. DeVuyst is involved with numerous agricultural organizations, including Oklahoma CattleWomen, Oklahoma Cattlemen’s Association, National Cattlemen’s Beef Association (NCBA), Oklahoma Farm Bureau, Pawnee County CattleWomen, Agricultural and Applied Economics Association and American National CattleWomen. She’s also a faculty advisor for the Oklahoma Collegiate CattleWomen and is a past board member of the Western Agricultural Economics Association.

Andy Bishop

Our CBB members and staff are incredibly fortunate to have three strong beef industry leaders and advocates like Andy, Ryan and Cheryl at the helm of this organization. Each has unique experience and perspective to share, representing producers from across the U.S. As we begin our journey through 2024, I’m looking forward to working with this leadership team to launch programs and initiatives that drive beef demand and benefit producers nationwide.”

Greg Hanes

CEO of the Cattlemen’s Beef Board

Meet the New Cattlemen’s Beef Board Members

Strong Finish for Beef Exports

The Cattlemen’s Beef Board welcomed 26 members appointed/ reappointed to serve on the board this spring. These leaders have deep roots in the cattle industry and volunteer their time to the board. Members are individually nominated by certified organizations and appointed by the Secretary of Agriculture to serve a three-year term.

December exports of U.S. beef totaled 108,497 metric tons (mt), down 4 percent year-over-year (YOY) but the largest export monthly total since August. Export value was also the highest since August and climbed 10 percent YOY to $860.8 million. 2023 beef exports totaled 1.29 million mt, down 12 percent from the 2022 record. While export value fell 15 percent to just under $10 billion, this was still the thirdhighest annual value for beef exports. 10

Source: Data compiled by the U.S. Meat Export Federation.

NEWLY APPOINTED/REAPPOINTED MEMBERS ARE:

Arkansas – Caleb Plyler, Hope, AR

Colorado – Sallie R. Miller, Briggsdale, CO

Florida – Sarah K. Childs, Lake Placid, FL

Idaho – Tucker Shaw, Caldwell, ID and Gwenna R. Prescott, Carey, ID

Kansas – Marisa Kleysteuber, Garden City, KS and Jacquelyne Renae Leffl er, Americus, KS

Kentucky – Andy Bishop, Cox’s Creek, KY

Missouri – Kalena Bruce, Stockton, MO

Montana – Verna J. Billedeaux, Browning, MT

Nebraska – Gina M. Hudson, Belvidere, NE; Bree A. DeNaeyer, Seneca, NE; and Don V. Cain, Jr., D.V.M., M.S., Broken Bow, NE

North Dakota – Jason Schmidt, Medina, ND

Oklahoma – Cheryl DeVuyst, Morrison, OK and Gaye Pfeiff er, Mulhall, OK

South Dakota – David O. Uhrig, Hermosa, SD

Texas – JoJo Carrales, Flatonia, TX; Ryan Moorhouse, Amarillo, TX ; Mark Sustaire, Winnsboro, TX; and Pat McDowell, Wheeler, TX

Southwest Unit – Melissa Daniels, Nicasio, CA

Importer Unit – Doug McNicholl, Washington, DC; Kimberly A. D’Anella, Wenonah, NJ ; Andrew Banchi, Trevor, WI ; and Matthew Allan, Washington, DC (1-year term)

On The Farm STEM Heads to Kentucky

The On The Farm STEM program pairs educators with experts in science education and agricultural science to inspire today’s students to use agriculture to improve society. This year, the beef STEM Immersive Experience will be held in Louisville, Kentucky, June 16–19. The event will include two pre-webinars, a three-day in-the-field experience, one post-event webinar and more. By connecting with the young minds of schoolchildren through their teachers, the Beef Checkoff engages with tomorrow’s beef consumers today.

BEEF INDUSTRY CONSUMER INSIGHTS

UNDERSTANDING HOW CONSUMER

DEMAND DRIVERS, VIEWS, PREFERENCES AND BUYING HABITS DRIVE BEEF DEMAND.

From identifying shifting trends to anticipating emerging consumer preferences, research helps the Beef Checkoff make informed decisions. By understanding consumer demand drivers, views, preferences and buying habits, Checkoff contractors can develop and execute targeted strategies and programs to successfully drive demand for beef. Check out the following key takeaways from the 2024 Beef Industry Review of Consumer Insights.

To view the full report, visit www.beefresearch.org/ programs/market-research

Beef demand has remained strong as consumers repeatedly claim they will purchase beef, both in retail and foodservice settings. Consumers continue to rank beef as a top source of protein, superior in taste, nutrition and agree that it is good for social gatherings and special occasions.

EATING EXPERIENCE

Consumer Perceptions: Great Tasting (%)

Beef consistently tops chicken as a protein providing great taste. In 2023, beef surpassed chicken as great tasting by more than 20 points and as recent as Q4 '23 by nearly 30 points.

Positive Beef Eating Experience

At Home At Restaurant

Source: Consumer Beef Tracker, 2023

FUTURE MARKETPLACE EXPECTATIONS FOR BEEF

Future Consumption of Beef

Whether dining out or eating beef at home, a majority of consumers report a positive eating experience when consuming steak, ground beef or roast beef. Eat None Eat Less Eat the Same Eat More

Asked about the future consumption of beef, 80% of consumers respond they will maintain or increase current levels, while just 14% are planning to eat less. Driving increased consumption of beef: taste, protein in the diet and quick and easy preparation. Price

Concerned beef will negatively impact long-term health

Eating less beef is better for the environment

Cutting back due to health conditions such as heart... Beef has too much fat

Source: Consumer Beef Tracker, 2023

Consumer Perception of Beef

Overall, 90% of consumers express a positive to neutral sentiment about beef as a protein.

Overall Perception of Beef

When considering how cattle are raised for food, 80% respond positive to neutral Perception of How Cattle Are Raised for Food

AT-HOME DINING INSIGHTS

When deciding what protein to have with a meal at home, consumers prioritize taste, value for the money and their budget.

Meals Cooked at Home

Nearly ¾ of consumers are cooking their meals at home while nearly 90% say they plan to cook the same or more meals at home.

IN-STORE PURCHASING BEHAVIOR

Anticipating

Source: State of the Consumer Survey, 2023

Looking ahead to the next six months, nearly 50% of consumers anticipate dining out less and using coupons to maximize their dollar.

Less dining out

Look for deals or use coupons more often

Stock-up/freeze items more often

Find more ways to use leftovers

Buy store or private label brands instead of name brands Search more recipe ideas using chicken

Source: State of the Consumer Survey, 2023

(Such as Target, Walmart, etc.)

Beef for Backpacks: A Collaborative Effort to Combat Childhood Food Insecurity

Source: State of the Consumer Survey, 2023

The Beef for Backpacks Program, launched by the Wyoming Hunger Initiative, arose from a discussion between the Wyoming Beef Council’s Ann Wittmann and Wyoming’s First Lady Jennie Gordan to provide high-quality protein snacks to food-insecure schoolchildren. Starting with a pilot program in early 2023 in Laramie County that distributed 1,100 beef sticks weekly, it has since expanded statewide through partnerships with various organizations including the Wyoming Beef Council, 307 Meat Company and the Wyoming Stock Growers Association. The program relies on donations from businesses, ranchers and volunteers to process, package and distribute beef sticks to ensure weekend meals for at-risk youth across Wyoming.

Cattle Calling:

Everyone relies on agriculture, but only 27 percent of consumers say they are familiar with how cattle are raised1. To help bridge this gap, the Beef Checkoff released a new docuseries, "Cattle Calling." This series enhances consumer education and sheds light on how farmers and ranchers are just like everyone else; they have a job to do, a family to provide for and a way of life to sustain. Only by caring for the land they are entrusted with they can maintain that way of life and pass it down to future generations.

SHARING RANCHERS WAY OF LIFE

Oklahoma rancher Clay Burtrum and his daughter, Kinzie

KCA HALL OF FAME AWARD

The Kentucky Cattlemen’s Association Hall of Fame is designed to honor a member of the organization that has given time, service, and talent to the betterment of the Cattlemen’s Association at the county and/or state levels.

2025 applications must be postmarked by June 30th, 2024.

Call us at (859) 278-0899 with questions.

Kentucky Hereford Association

Toby & Debby Dulworth

Toby & Debby Dulworth 2492 S. Kirkman Road LaCenter, KY 42056 (270) 224-2993

2492 S. Kirkman Road

LaCenter, KY 42056 (270) 224-2993

dogwood@brtc.net

dogwood@brtc.net

Herefords that thrive on forages. www.dogwoodherefords.com

Herefords that thrive on forages. www.dogwoodherefords.com

6077 Helena Road

6077 Helena Road

Mayslick, KY 41055

Mayslick, KY 41055

Kentucky Certified Hereford Influenced Sale

May 20, 2024 • Bluegrass Stockyards Lexington

Chris Hopper KHA President 606-584-7842

LW Beckley DVM 859-779-1419

WELLS FARM

Polled Herefords

WELLS FARM Polled Herefords

439 Flatwoods Frozen Camp Rd, Corbin KY 40701

439 Flatwoods Frozen Camp Rd, Corbin KY 40701

Bobby & Brenda Wells (606) 523-0569 or (606) 344-0417

Bobby & Brenda Wells (606) 523-0569 or (606) 344-0417

wells_farm@yahoo.com

wells_farm@yahoo.com

Kevin, Angela, Kenlea & Kyler Murray (606) 528-1691 or (606) 682-8413

Kevin, Angela, Kenlea & Kyler Murray (606) 528-1691 or (606) 682-8413

MPH Farms

MPH Farms

Registered Polled Herefords

Charlie Boyd II

Charlie Boyd II 606-584-5194

606-584-5194

PAUL L. HANCOCK

Annual Bull Sale second Saturday in March

Annual Bull Sale second Saturday in March

Hereford and Angus Bulls

Hereford and Angus Bulls

Chambliss Hereford Farms

Chambliss

Hereford Farms

Brad, Carla, Clay & Clint Chambliss

Brad, Carla, Clay & Clint Chambliss 1101 Driftwood Lane

1101 Driftwood Lane

Elizabethtown, KY 42701

Elizabethtown, KY 42701

Home (270) 982-3905

Home (270) 982-3905

Cell (270) 668-7126

Cell (270) 668-7126

fax 270-735-9922

fax 270-735-9922

www.chamblissherefordfarms.com

www.chamblissherefordfarms.com

WCN Polled Herefords

Since 1961

Bill Norris 2220 Celina Road

Burkesville, KY 42717

Phone (270) 433-7256

Cell (270)

Registered Polled Herefords PAUL L. HANCOCK 8559 KY 56 Owensboro, KY 42301 270-771-4194

8559 KY 56 Owensboro, KY 42301 270-771-4194

Jackson Farms

Jackson Farms

Registered Polled Herefords PO Box 215 Cross Plains, TN 37049 615-478-4483

Registered Polled Herefords PO Box 215 Cross Plains, TN 37049 615-478-4483

billymjackson@aol.com

billymjackson@aol.com

“Farming the Same Land Since 1834”

“Farming the Same Land Since 1834”

KHA OFFICERS

KHA OFFICERS

President: Chris Hopper 606-584-7842

President: Chris Hopper

606-584-7842

Secretary/ Treasurer:

Secretary/ Treasurer: Melinda Watson

Melinda Watson 859-625-8660

859-625-8660

melindawatson8660@gmail.com

melindawatson8660@gmail.com

K3 CATTLE

K3 CATTLE REGISTERED HEREFORDS

REGISTERED HEREFORDS

KYLE BUSH

KYLE BUSH

K3CATTLE@YAHOO.COM 859-588-4531

K3CATTLE@YAHOO.COM

859-588-4531

198 HICKS PIKE

198 HICKS PIKE

CYNTHIANA, KY 41031

CYNTHIANA, KY 41031

THOMAS FARM

THOMAS FARM

Eric & Ronnie Thomas

Eric & Ronnie Thomas 2396 Union City Rd. Richmond, KY 40475 (859) 623-5734

2396 Union City Rd. Richmond, KY 40475 (859) 623-5734

Eric’s Cell (859) 314-8256

Eric’s Cell (859) 314-8256

“Cattle for sale at all times”

“Cattle for sale at all times”

NJB Limited

NJB Limited

Dale Stith

Dale Stith

5239 Old Sardis Pike

5239 Old Sardis Pike

Mays Lick, KY 41055

Mays Lick, KY 41055

dalestith@yahoo.com (918) 760-1550

dalestith@yahoo.com (918) 760-1550

HEREFORDS

HEREFORDS

Codee Guffey • 1815 Grassy Springs Road Versailles, Kentucky 40383 (502) 598-6355

Codee Guffey • 1815 Grassy Springs Road Versailles, Kentucky 40383 (502) 598-6355

rockridgeherefords@gmail.com

rockridgeherefords@gmail.com

www.rockridgeherefords.com

www.rockridgeherefords.com

TK4 Herefords

TK4 Herefords

Polled Hereford and Gelbvieh Cattle 3459 KY Hwy. 1284 E. Cythiana, KY 41031 (859) 234-6956

Polled Hereford and Gelbvieh Cattle 3459 KY Hwy. 1284 E. Cythiana, KY 41031 (859) 234-6956

Ben, Jane, Shelby and Lincoln

Ben, Jane, Shelby and Lincoln

Windy Hills Farm

Windy Hills Farm

Jackie D. Perkins II

367 Mt. Pisgah Rd. Bremen, KY 42325 (270) 543-3586

Jackie D. Perkins II 367 Mt. Pisgah Rd. Bremen, KY 42325 (270) 543-3586

Breeding to produce good cows since 1981

Breeding to produce good cows since 1981

Tony & Kathy Staples 992 Knotts Road Brandenburg, KY 40108 (270) 422-4220

Tony & Kathy Staples

992 Knotts Road

Brandenburg, KY 40108 (270) 422-4220

tstaples@bbtel.com

tstaples@bbtel.com

PILE STOCK FARM

PILE STOCK FARM

Registered Polled Herefords

Registered Polled Herefords

HANSELL PILE, JR.

HANSELL PILE, JR. 12045 St. John Rd. Cecilia, KY 42724

12045 St. John Rd. Cecilia, KY 42724

270-735-5192

270-735-5192

270-862-4462

270-862-4462

12 miles West of Elizabethtown

BOYD BEEF CATTLE

6077 Helena Road

Mayslick, KY 41055

Charlie Boyd II: (606) 584-5194

Blake Boyd: (606) 375-3718 www.boydbeef.com cboyd2@maysvilleky.net

BURTON & SONS ANGUS

Joe D. or Karen Burton

480 Hominy Hill Rd. Nancy, KY 42544

Joe: (606) 305-3081

Located 15 miles West of Somerset • klburton01@windstream.net

Bulls & females sold private treaty. Inquiries Welcome.

Sell only what we would buy.

Data driven since 1981.

GREAT MEADOWS ANGUS ASSOCIATION

Dale Brown, President

292 Pea Ridge Road

Stamping Ground, KY 40439 859-940-8437

www.greatmeadowsangus.com

LYNN CREEK FARMS

Kris and Sara Lynn

2184 Bardstown Rd

Springfield KY 40069 573-721-6663

APS ANGUS

4040 Taylorsville Rd Taylorsville, KY 40071

Gordon Schubert

502-477-2637 • 502-548-8440

Anne Patton Schubert

502-477-2663 • 502-548-2359

TRIPLE D ANGUS

Nathaniel & Darla Denham

Nathaniel(Bub), Sarah, Ashley Denham (606) 423-2457 • (606) 875-0780 tripledangus.com

PLEASANT HILL FARMS

Gil, Mary, Corbin, Caroline, and Catherine Cowles

500 Rockfield Richpond Road

Rockfield, KY 42274 (270) 843-9021 • Fax (270) 843-9005

BURKS CATTLE CO.

927 Old Liberty Pike • Hustonville, KY 40437 (859) 238-0771 • www.branchviewangus.com

James S. & LuAnn Coffey, Donald & Donna Coffey Annual Production Sale- 2nd Saturday in April

James S. & LuAnn Coffey, Donald & Donna Coffey Annual Production Sale- 2nd Saturday in April

COFFEY ANGUS FARMS

661 Hopewell Road Liberty, KY 42539

Matt Coffey: (270) 799-6288

Dewey Coffey: (606) 706-2699 Genetics for Maximum Profitability since 1984

531 Rick Rd.

Park City, KY 42160

JOHNSON FARMS ANGUS Angus Bulls & Females Slaughters, KY

Keith: (270) 635-0723

Eddie Burks • (270) 991-6398 www.burkscattle.com

Reese: (270) 635-1137

FALL CREEK ANGUS

448 Corder Farm Road

Monticello, KY 42633

Ronnie Corder (606) 348-6588

MT. MORIAH ANGUS FARMS

Bob, Kathy, Rob, and Janna Clark (859) 748-5558 1446 Kennedy Bridge Rd. Harrodsburg, KY 40330

Bob: (859)339-2610 • Rob: (859)612-1594

mtmoriahfarms1@gmail.com www.mtmoriahangus.com

TAMME VALLEY FARM Jacob Tamme, Owner-Operator (859) 583-7134 jacob.tamme@gmail.com www.tammevalley.com

HERITAGE FARM

Tom McGinnis

COFFEY ANGUS FARMS 661 Hopewell Road Liberty, KY 42539

Matt Coffey: (270) 799-6288

1024 Hinkle Lane • Shelbyville, KY (502) 633-1634, home (502) 633-5100, work (502) 655-0164, cell

Dewey Coffey: (606) 706-2699

Genetics for Maximum Profitability since 1984

MT. MORIAH ANGUS FARMS

DAVIS BEND FARMS

Bob, Kathy, Rob, and Janna Clark (859) 748-5558

2315 Davis Bend Road Canmer, KY 42722

1446 Kennedy Bridge Rd. Harrodsburg, KY 40330

timmothyljeffries@gmail.com www.davisbendfarms.com

Bob: (859)339-2610 Rob: (859)612-1594

Tim: (270) 528-6605 • Leslie: (270) 528-6435

mtmoriahfarms1@gmail.com

www.mtmoriahangus.com

SMITHLAND ANGUS FARM

4437 East Hwy 80 Russell Springs, KY 42642

Henry Bryan, Melissa, Bryanna and Blane Smith 606-271-7520

bmsmith@duo-county.com

WHITE FARM

Tim and Amy White 3664 Military Pike Lexington, KY 40513

Home: (859)223-0326

Tim: (859) 509-5401

Amy (859)227-2552 whitefarm4@twc.com

Located 7 miles west of Bowling Green, 1/2 mile off Hwy 68/80

HILL VIEW FARMS

Jimmy Gilles 5160 Lee Rudy Road Owensboro, KY 42301 (270) 929-5370 jcgilles86@gmail.com

FOUR KINGS ANGUS

250 Bright Leaf Dr. • Harrodsburg, KY 40330

Cary & Kim King

Carymking@yahoo.com • fourkingsangus.com

Cary Cell: (859) 613-3734 • Colby Myers - Purebred Manager

OLD BARK FARM

OLD BARK FARM 370 Ferrill Hill, Buffalo,

370 Ferrill Hill, Buffalo, KY 42716

Kenley Conner (502) 905-7825

Registered Angus Cattle

ST. CLAIR FARMS REGISTERED ANGUS

Eric & Sherry St. Clair

13433 Falls of Rough Road

Falls of Rough, KY 40119

Home: (270) 257-2965 • Cell: (270) 617-1079

www.stclairangus.com

Performance Tested Bull & Female Sale April 2020

TWIN CREEK FARM

Shawn, Melissa, Devin & Dylan Gibson (270) 337-3072 or (270) 692-5304

Dennis & Emily 270/337-2128 or 270/402-4338

TRIPLE D ANGUS

Nathaniel & Darla Denham Nathaniel(Bub), Sarah, (606) 423-2457 • (606) tripledangus.com

www.kentuckyangus.org

Shayna Gibson, Secretary/Treasurer

• kyangusassociation@gmail.com

• @kyangusassoc

• @kyangusassoc

• @kyangusassociation

2024 Kentucky Angus Preview Show

June 12-14, 2024 • Kentucky Fair & Exposition Center • Louisville, Kentucky

Tentative Schedule

Wednesday, June 12 After 9 am..............................................................Barn available; tie in pavilion

Thursday, June 13 10:00 am to 12:00 pm.............................................................Check in All Cattle 3:00pm.............................................................KJAA Board meeting and Social

Friday, June 14 9:00 AM..............................................Phenotype/Genotype Show (Judge, TBA) Following Phenotype/Genotype Show.....................Kentucky Preview Junior Show (Judge, Lake Elliott, Tennessee) Immediately after Kentucky Preview Junior Show.............Junior Showmanship

Show Order • Phenotype

1.Steers, 2.Cow/Calf Pairs, 3.Bred & Owned Bulls, 4.Bred & Owned Heifers, 5.Owned Heifers

2024-2025 Kentucky Angus Association Committees

Activities

Neal Branscum, Chair

Adam Chunglo

Colby Meyers

Josh Jasper

Leslie Jeffries

Finance

Danny Lynn, Chair

Charlie Boyd

Joe Goggin

Joe Meyers

Tom McGinnis

Legislative Rules

Blake Boys & Jim Shaw, Co-Chairs

Keith Johnson

Time Dievert

Todd Jeffries

Preview Show

Rooter Gray & Amy White, Co- Chairs

Henry Bryant Smith, Advisor

Brian Jackson

Charles Toll

Dan Craig

Josh Jasper

Kris Lynn

Neal Branscum

Reese Johnson

Todd Jeffries

Beef Expo/Sweepstakes:

Wes and Jessica Womack, Chair

Charles Toll

Dan Craig

Danny Lynn

Eddie Burks

Henry Bryan Smith

Jim Shaw

Keith Johson

Kris Lynn

Tim Jeffries

Tom MgGinnis

Foundation

Tom McGinnis, Chair

Josh Jasper

Sam Fouts

Promotion

Amy White, Chair

Beth Cunningham

Joe and Toni Meyers

Tim Dievert

Strategic Panning

Tom McGinnis, Chair

Charlie Boyd

Henry Bryan Smith

James Coffey

Joe Meyers

Membership

Charles Toll & Larry Jaggers, Co-Chairs

MAY 05 Bridge View Angus Stamping Ground, KY SALE

MAY 16 Frontier/Lakeview Online Sale Paris, KY SALE

MAY 18 4 Sons Mature Cow Herd Dispersal Cythiana, KY SALE

JUN 14 Kentucky Angus Preview Louisville, KY SHOW

JUN 16 All- American Angus Breeders’ Futurity Louisville, KY SHOW

SEP 28

Boyd Beef Female Sale Mays Lick, KY SALE

OCT 28 Oak Hollow Bull Sale Smiths Grove, KY SALE

Directory Evaluation Committee

Keith Johnson, Chair

Alex Popplewell

Danny Lynn

Jim Shaw

Larry Jaggers

Junior Activities

Kelly & Missy Flanders, Co-Chairs

Henry and Melissa Smith

Kyle and Maggie Bush

Reese and Christine Johnson

Tim Jeffries

Leslie Jeffries

Nominating

Keith Johnson, Chair

Danny Lynn

Wes Womack

Queen

Paula Boyd & Hannah Tolbert, Co-Chairs

Ali Meyers

Jessica Womack

Melissa Smith

Scholarship

Judy Rowland, Chair

Kaitlyn Fouts

Missy Flanders

Stephanie Fouts

RAINWATER FOUNTAIN BRINGS ENJOYMENT TO COW

“There is always something new to see on the farm” and “expect the unexpected” are two principles of life for every farmer. Barren County farmer J. David Pedigo recently encountered something “new” while delivering buckets of feed to his cattle.

It was a rainy afternoon with cool temperatures as he headed out to do the task that he has completed daily since the third-generation farmer was young boy growing up on the family farm in Merry Oaks. As he came within view of the feeding area, he noticed a cow was turned in the opposite direction of the feed trough. As he moved in closer, he saw that the cow was standing beneath the gutter spout, catching raindrops with her tongue.

“I have never seen anything like that,” he said, and he began to take photos and video with his phone. The cow would stop drinking just long enough to look over to see what he was

Toxin Infested Fescue? WE CAN HELP!

A three-year research study was conducted using Fescue 7 at Morehead State University. Researchers measured cow body condition scores, calf weights, hair shedding, body temperature, and cow behavior. Cows provided the Fescue 7 mineral had significantly better body condition scores, quicker hair shedding, lower body temperature and grazed more frequently during the heat of the day. We believe that our research shows that Fescue 7 mineral can be an effective tool in combating heat stress associated with fescue toxicosis.”

Dr. Patricia Harrelson

Associate Professor of Animal Science at Morehead State University

Gro-Tec • Austin Stevens • Willy Campbell

doing before returning to her enjoyment of the fresh rainwater fountain. The other cows continued eating hay, oblivious to her discovery.

Pedigo is a cattle and grain farmer and knows many farmers through the Barren County Cattlemen’s Association and his farm retail and fence business, Superior Fence Systems Inc. in Glasgow.

“Farmers are always exchanging stories about farming activities, but this was the first I have ever heard of a cow drinking water from the gutter downspout,” he said. “It was a steady stream of water and she was lapping it up with her tongue. I may wait a while before installing the gutter to divert the water.

“If she would have been eating at the troth, the water would have hit her backside. At what point, did she decide, ‘Hey, I think I will stand here and drink the water from the sky.”

She was clearly enjoying the moment which created a new memory for her farmer.

Fly control has never been easier.

1-800-535-3354 • (606) 748-9987 • www.gro-tec.com

“Some years ago, we lost almost an entire calf crop due to the fescue. Needless to say I was looking for answers. One thing I did was attend the Alliance for Grassland Renewal workshop and learned a lot of things, which we have instituted as common practices on our farm and farms we rent. However, I didn’t want to get rid of the Kentucky 31 because I’m a seedstock producer and I felt that if I did away with the Kentucky 31 I could possibly be selling cattle to people that couldn’t handle the hot grass. So I opted to just do a better job of managing the grass that covers most cattle country in my area. The second thing I did was look up a mineral salesman I had talked to a year prior by the name of George Speigelhalder. That conversation changed the landscape of our operation forever. He introduced me to Gro-Tec mineral and a product called Fescue 7. Without going into great detail this stuff is a gamechanger. Not only did it help tremendously with the fescue but it also cut down our pinkeye and foot rot problems. Sent our breed back rates on the high 90% range.”

Jason Schroeder, Schroeder’s Black Herefords Jefferson City, MO

Paula L. Ratliff, contributing writer

KENTUCKY GELBVIEH ASSOCIATION

AA LAND & CATTLE

KENTUCKY GELBVIEH

Joe Piles, President............................................................................................................................(502) 507-3845

Registered Gelbvieh & Balancers

LARRY CLARK & SONS LLC

Johnnie Moore, Vice President...........................................................................................................(270) 670-7814

Cynthiana, KY

Luke Arthur (859) 298-8323

Pat Tilghman, Secretary/Treasurer.......................................................................................................(270) 670-8449

luke.arthur93@gmail.com

Bulls • Show Prospects • Embryos

BAR IV LIVESTOCK

Bulls sell with GE EPD’s • Show Prospects

Registered Gelbvieh Cattle 106 Clark Houk Road • Greensburg, KY 42743

Larry Clark, Owner & Operator (270) 299-5167 • (270) 405-6848

Lpclarkandsons@msn.com

Barry, Beth & Ben Racke • Brad Racke • 7416 Tippenhauer Rd. • Cold Spring, KY 41076

Phone (859) 635-3832 • Barry cell (859) 991-1992 • Brad cell (859) 393-3677 • Ben cell (859) 393-3730

Fax (859) 635-3832 • bar4@twc.com

BAR IV LIVESTOCK

Barry, Beth & Ben Racke • Brad Racke

7416 Tippenhauer Rd. • Cold Spring, KY 41076

Phone (859) 635-3832 • Barry cell (859) 991-1992

BRAY’S GELBVIEH CATTLE

Brad cell (859) 393-3677 • Ben cell (859) 393-3730

Fax (859) 635-3832 • bar4@twc.com

Niles & Betty K Bray • 1568 Bray Ridge Road

Bedford, KY 40006 • (502) 255-3584

CLIFFORD FARMS

3459 KY HWY 1284E

Cynthiana, KY 41031

Since 1937 (859) 234-6956

BRIAN W. DYER, DVM

CD FARMS

BEE LICK GELBVIEHS

Eddie Reynolds 277 Old Bee Lick Rd.

Clayton & Debbie Cash

Crab Orchard, KY 40419

606-379-2281(H) 606-305-1972(C)

1214 Ottawa School Road • Brodhead, KY 40409 (606)-308-3247 • (606)-758-8994

Bulls & Females for sale

Owner/Manager

GELBVIEH/BALANCERS 2050 Glasgow Road Burkesville, KY 42717

Gelbvieh-Balancer Bulls & Heifers For Sale by Private Treaty

Brian, Lauren, Kristen Barry, Emily & Julia (270) 864-5909

BRIAN W. DYER, DVM Owner/Manager

GELBVIEH/BALANCERS

2050 Glasgow Road • Burkesville, KY 42717

Brian, Lauren, Kristen Barry, Emily & Julia

MURLEY FARMS

REGISTERED GELBVIEH & BALANCER CATTLE

CD FARMS

Specializing in Red Genetics

Clayton & Debbie Cash 1214 Ottawa School Road

Jonathon & Breanna Murley • (270) 427-7727

Brodhead, KY 40409 (606)-308-3247 • (606)-758-8994

PADON FARMS

Gelbvieh-Balancer Bulls & Heifers

GELBVIEH BULLS & FEMALES FOR SALE

For Sale by Private Treaty

1012 Shelby Road • Salem, KY 24078

Thad Padon (270) 836-5518

PLEASANT MEADOWS FARM

UPCOMING EVENTS

Gary & Pat Tilghman • Carrie & Daryl Derossett Family 690 Lick Branch Road Glasgow, KY 42141 270.646.7024 • pleasantmeadowsfarm@hotmail.

Saturday May 15

Kentucky Junior Gelbvieh Show & Learning Clinic

McIntosh Brothers Farm • 3348 Frankfort Road • Georgetown 10AM Learning Clinic • 12:30PM Show

R&D OWEN FARMS

Call William McIntosh for more information. (502) 867-3132

AA LAND & CATTLE

GELBVIEH & BALANCERS PO Box 781 • Eddyville, KY 42038 (270) 601-6830 • rdowenfarms.com • sales@rdowenfarms.com

Friday May 28 - May 30

Registered Gelbvieh & Balancers

AGJA Eastern Regional Junior Show “Run for the Roses”

Cynthiana, KY

LARRY CLARK & SONS LLC

Registered Gelbvieh Cattle

Burley Fields Livestock Center • 709 Oil Fields Road • Horse Cave

Luke Arthur (859) 298-8323

DONE WRIGHT CATTLE FARMS

Call Carrie Derossett for more information. (270) 404-0828

luke.arthur93@gmail.com

Bulls • Show Prospects • Embryos

Bulls sell with GE EPD’s • Show Prospects

Casey Wright, Owner 2665 Poplar Corner Road • Lebanon, Kentucky 40033 270-692-7496 * donewrightcattle@hotmail.com

Entry and room information available at www.gelbvieh.org (Juniors/Regional Shows/AGJA Eastern Regional)

106 Clark Houk Road • Greensburg, KY 42743

Larry Clark, Owner & Operator (270) 299-5167 • (270) 405-6848 Lpclarkandsons@msn.com

BAR IV LIVESTOCK

S&S

GELBVIEH

Barry, Beth & Ben Racke • Brad Racke

CLIFFORD FARMS

BREEDING RED & BLACK POLLED GELBVIEH SINCE 1982

7416 Tippenhauer Rd. • Cold Spring, KY 41076

Phone (859) 635-3832 • Barry cell (859) 991-1992

Brad cell (859) 393-3677 • Ben cell (859) 393-3730

3459 KY HWY 1284E Cynthiana, KY 41031

David, Jerri & Jon David: 162 Hastings Ln • Fredonia, KY 42411 (270) 556-4259

Fax (859) 635-3832 • bar4@twc.com

Since 1937 (859) 234-6956

Arthur & Joyce Slaughter 19068 Marion Rd • Fredonia, KY 42411 (270)545-3455

FULL CIRCLE FARMS REGISTERED GELBVIEH CATTLE

BEE LICK GELBVIEHS

Eddie Reynolds

Brad Burke: 989 Metcalfe Mill Rd, Ewing, KY 41039 (H) 606-267-5609 (C) 606-782-1367 gbb789@windstream.net

277 Old Bee Lick Rd.

Crab Orchard, KY 40419

606-379-2281(H) 606-305-1972(C)

CALLING ALL GELBVIEH JUNIORS

Coming soon! Kentucky Junior Gelbvieh Association

State Show the Facebook group of Kentucky Junior Gelbvieh Association for upcoming events and information.

Association or to advertise in this ad, please contact

Because of the great support and grassroots advocacy, the Kentucky Livestock Innovation Center funding request was appropriated in the 2024 state budget. We look forward to working with all of our members to promote and advance the livestock industry in Kentucky through the Center.

UNLEASH PASTURE POTENTIAL

WITH PROACTIVE VEGETATION MANAGEMENT

Focus on forage by taking control of costly weed species. Don’t let challenging, and potentially toxic, weeds reduce yields or create animal health risks in your grazing spaces. Alligare’s portfolio of residual and non-residual products allow quality forage to thrive and increase pounds across the scale.

Unleash your pasture’s potential with Alligare’s portfolio of Range & Pasture products including CLEARGRAZE, GUNSLINGER AMP, and PRESCOTT herbicides.

KEVIN AND RACHEL BARRON

Crestwood, Ky

(502) 905-5851

rkbarron812@gmail.com

SWAIN SELECT SIMMENTAL

12113 Green Valley Dr. Louisville, KY 40243

swainselect.com

swainselect@gmail.com

ROCKING P LIVESTOCK

8308 Orangeburg Road

Maysville, KY 41056

Chan: 606-584-7581

Keith: 606-584-5626

rockingplivestock@maysvilleky.net

facebook.com/swainselectsimmental

Fred & Phyllis: 502-599-4560 Chi & Angie: 502-287-2116

JUDY AND RONDAL DAWSON

1156 Buzzard Roost Road Shelbyville, KY 40065 502-593-5136 • jrdawson22@outlook.com

BRIAN & HEATHER SWAIN

3906 Pottertown Road

Murray, KY 42071 • 270-293-4440

wksbswain@murray-ky.net

Simmental calves are champions of the scale.

They reliably outperform straightbred calves in the feedyard — with better growth, better structure and fewer health problems.

They add pounds without sacrificing marbling, and they come with the IGS Feeder Profit Calculator, which factors genetics, health and management into true value.

Want low-risk, high-potential calves with earning capability?

STAND STRONG SIMMENTAL

406-587-4531 • simmental.org

JEROD METZGER • 270-779-6260

SIMMENTAL AND SIMANGUS BULLS FOR SALE

1939 Huntertown Road

Versailles, KY 40383

BULLS FOR SALE

Chris Allen 859-351-4486

callenuky@hotmail.com

Dr. Henry Allen 859-229-0755

BRET & LAURA JACKSON

BRET AND LAURA JACKSON

Paris, Kentucky

859.533.3718 or 859.707.7200 SIMMENTAL

(859) 533-3718

(859) 707-7200

DIAMOND J SALERS

Donald Johnson • 11660 N. Hwy 1247 • Eubank, KY 42564 606-379-1558

DIAMOND J SALERS

WILLIS FARMS

Donald Johnson • 11660 N. Hwy 1247 • Eubank, KY 42564 606-305-8747

Danny Willis • 964 Johnson Rd • Frankfort, KY 40601 • 502-803-5011 drwc21@aol.com • Purebred + Optimizer Breeding bulls & Heifers for sale.

DEL-SU FARM

WILLIS FARMS

Howard & Sue Edwards • 420 Rose Rd • Somerset, KY 42501 606-679-1675 • Jeriah Privett • 606-416-1154

Danny Willis • 964 Johnson Rd • Frankfort, KY 40601

KNOB LICK FARM - BULLS & HEIFERS FOR SALE

Larry

REGISTERED RED ANGUS BULLS FOR SALE

* FREE DELIVERY

296-1044

PERFORMANCE TESTED PUREBRED ANGUS BULLS FOR SALE

Call 270-202-7186 for more info or check out WWW.OAKHOLLOWANGUS.COM for current availability.

POLLED HERFORD BULLS FOR SALE

19–20-month-old Polled Hereford bulls. Good selection. Low birthweight, medium frame. Free Delivery Available. JMS Polled Herefords, Knifley, KY Danny 270-566-2694 Trent 270-566-2000

RED FULLBLOOD LIMOUSIN

BLACK PUREBRED LIMOUSIN

For sale year-round at farms: Cows, bulls, heifers and semen • A C H Holdings, Bowling Green, KY • Stephen Haynes 270-799-8685

REGISTERED BLACK SIMMENTAL BULLS

Many blaze faced. Excellent EPD’s. Semen Tested. Delivery Available. Maximize your profit with proven performance. All bulls qualify for new CAIP cost-share. Adam Wheatley 502349-2665

BREEDING AGE HEREFORD BULLS FOR SALE AT ALL TIMES

Over 60 years of Line 1 Hereford Genetics. Groups of open and

for sale at all times.

270-668-7126

RED ANGUS, SIMANGUS, CHAROLAIS, ANGUS FOR SALE

Red Hill Farms, Lafayette, TN, 615-666-3098

Bart, Sarah and Ty Jones

Gordon and Susan Jones, 270-991-2663

Visit us online - www.RedHillFarms.net

Contact us for cattle and semen availability.

Annual Production Sales:

More Than a Bull Sale – 3rd Saturday in March

Maternal Monday – 3rd Monday in May

Bulls & Females of Fall Sale – Last Saturday in October

HOT MAY DEALS FROM REDBARN

ESCH HAY TEDDERS-18-32 ft units

Cloverdale 420-500-650 Mixers in STOCK New Holland 145- double beater spreader $7500 JD 567 round baler-$19,995 twine only Bearclaw construction trailer- 1640’ton New Holland 195- double beater spreader $18,500 New Holland Bale WagonH9870 $142,500 JD 566 round baler- twine only $9500 John Deere 6300-2wd-Ldr16 speed $35,000 Artex SB 200-800

Spreaders- HS 430 Spreader- $21,500

MEYER F510- mixer in stock $60,000

Vermeer 555 - XL in stock- twine-$10,500

Silage time-10 pull type choppers in stock Silage Blowers- IN STOCK Silage Wagons-16-20 ft

18 IN STOCK-Lancaster Ky

Meyer- miller pro- H S- all prices and ranges

MEYER- 18 ft- dump carts - 2 super units!

Finance options available

Call Charlie today 859-608-9745

WWW.REDBARNANDASSOCIATES.COM

Opportunity on Our Doorstep – BIF Research Symposium and Convention in Knoxville this June

Darrh Bullock Beef Cattle Extension Professor

The days are getting warmer, the grass is green, and we are getting some good spring showers at least at the time of this writing. (Who knows what it’s doing now.) All are indicators that summer is on its way. That is especially exciting news this year because the Beef Improvement Federation Annual Research Symposium and Convention is coming to Knoxville June 10-13 (https:// beefimprovement.org/2024-symposium/).

This organization is based in the U.S. and Canada but gets international attendance for the convention. It is the only gathering of beef cattle producers, breed association representatives, Extension educators and researchers, that I am aware of, that come together to tackle issues on improving the product that we all love so much - BEEF. This is the closest the convention has been to Kentucky in many years. If you are interested in interacting with innovative cattle breeders, industry leaders and top beef cattle educators and researchers from across the country and world and/or you would like to expand your understanding and knowledge of both well established and cutting-edge technologies, this is the place to be.

The overall theme of this year’s BIF educational program is “Breeding a more adapted and efficient cow.” With the convention in Tennessee, there will be a strong focus on the primary adaptability issue that we deal with in this area –fescue’s impact on our cow herds. The BIF symposium is structured so that there are general sessions in the mornings and breakout sessions in the afternoons. It is a very interactive environment, and discussion is welcomed and encouraged. I have no doubt that some of the information will be very challenging for many of you, it certainly is for me. But I also have no doubt that there will be pieces of information that every one of you can take home and put to work in your operation.

program on the evening of June 10. This will be followed by two days of general and breakout sessions as described previously, with breakfast and lunch provided. An offsite social will occur on the evening of June 11. If you are interested, there is an add-on tour on June 13 that will explore East Tennessee.

Another draw for young cattle producers is a program called the Young Producer Symposium that is targeted directly at this demographic. This program precedes the main symposium on the afternoon of June 10. The program is packed with useful information for those that are trying to get started in the cattle business. It extends past genetics (although, you get that too) and addresses other topics like land loss and estate planning and a panel discussion of innovative producers from across the nation. The definition of “young” is at your discretion, but it is intended for the truly young, not just young at heart. The best thing about attending this session….no additional costs!

The University of Kentucky Beef Extension group and the Kentucky Cattlemen’s Association are represented on the organizing committee and have been actively involved in planning this year’s symposium and convention, and we would love to see a good representation from Kentucky attend. Kentucky has had a strong presence at BIF for years and our own Dr. Gordon Jones is the current vice-president and incoming president of the federation. Dr. Jones has always been a strong advocate for lifelong learning, and this is a great opportunity for Kentucky cattlemen and cattlewomen to experience a top-level educational event at a reasonable price and close to home.

It is often said that the greatest exchange of ideas at the BIF symposium happens in the halls and at social events, so there is no shortage of those opportunities. The convention starts with a reception and a short educational

The Beef Improvement Federation exists to support the advancement of technologies that are developed into the tools that we all use for selecting better cattle. This started in the 1960s by setting uniform standards for bull test stations, which at the time was the only way to compare cattle from different operations. When statistical methods were developed that allowed for national genetic evaluations, BIF was on the cutting edge of advancing

the technology, which saw the introduction of Expected Progeny Differences (EPDs). The next major advancement was the development of genomics technologies, which identified DNA markers that could be associated with specific traits. BIF worked tirelessly to see the merging of genetic evaluations and genomics information into a system that allowed producers to continue using EPDs that they were used to using but with increased accuracy through the development of Genomically Enhanced EPDs. The reason that these technologies have been so successful is because of the diversity represented in BIF (beef producers, breed associations, genomics companies, AI companies, Extension educators and research scientists) all working for the most technology advanced and user-

Spring-Calving Cow Herd

friendly methods of selecting beef breeding stock.

I hope you will consider joining me for this year’s Beef Improvement Federation Research Symposium and Convention June 10-13 in Knoxville, Tennessee. Contrary to the title of the event, this will not be a group of dry researchers talking about things that you have no understanding of (although there will be some of that in some of the breakout sessions), but rather practical talks on information and management practices that can help improve your operation. You will expand your knowledge of beef cattle management and interact with some of the best minds in the beef industry. Let’s take the Bluegrass to the Rocky Top!

TIMELY TIPS FOR MAY

• Continue supplying a high magnesium mineral until daytime temperatures are consistently above 60 degrees F.

• Improve or maintain body condition (BCS 5) of cows before breeding season starts. If necessary, increase energy intake even on pasture.

• Bulls should have a breeding soundness evaluation (BSE) well before the breeding season (at least 30 days). Contact your local veterinarian to schedule a BSE for your herd sires. They should also receive their annual booster vaccinations and be dewormed. I often get questions regarding deworming and reduced fertility in bulls. Dr. Phil Prater at MSU and I examined this and found no effect of deworming on bull fertility.

• Schedule spring “turn-out“ working in late April or early May, i.e. at the end of calving season and before the start of breeding season. Consult with your veterinarian about vaccines and health products for your herd.

“Turn-out” working for the cow herd may include:

• Pre-breeding vaccinations

• Deworming

• Replacing lost identification tags

• Sort cows into breeding groups, if using more than one bull

• Insecticide eartags (best to wait until fly population builds up) “Turn-out” working of calves may include:

• Vaccinate for IBR-PI3, Clostridial diseases and pinkeye

• Dehorn, if needed (can be done with electric dehorner and fly repellent during fly season)

• Castrate and implant male feeder calves (if not done at birth)

• Deworm

• Insecticide eartags

• Consider breeding yearling replacement heifers one heat cycle (about 21 days) earlier than cows for “head-start” calving. Mate to known calving-ease bulls.

• Record identification of all cows and bulls in each breeding group.

• Begin breeding cows no later than mid-May, especially if they are on high endophyte tall fescue. Cows should be in good condition so that conception occurs prior to periods of extreme heat.

• Consider synchronizing estrus in all cows. Exposing late-calving cows and first-calf heifers to a progestin (MGA feed or CIDR device) for 7 days before bull turn out increases pregnancy rates and shortens the next calving season.

• Choose best pastures for grazing during the breeding season. Select those with the best stand of clover and the lowest level of the fescue endophyte, if known. Keep these pastures vegetative by grazing or clipping. High quality pastures are important for a successful breeding season.

• If using artificial insemination:

• Use an experienced inseminator.

• Make positive identification of cows and semen used. This will permit accurate records on date bred, return to heat, calving date and sire.

• Good handling facilities and gentle working of the cows are essential.

• Choose AI sires that will meet your goals and resist the temptation to get your cows bigger. Using sires with higher accuracy EPDs will reduce risk.

• Observe breeding pastures often to see if bulls are working. Record cows’ heat dates and then check 18-21 days later for return to heat.

Fall-Calving Herd

• Contact your veterinarian and pregnancy diagnose the cow herd. If a large animal veterinarian is not available in your area, consider taking blood samples for pregnancy diagnosis. Remove open cows at weaning time.

• Plan marketing program for calves. Consider various options, such as maintaining ownership and backgrounding in a grazing program, or precondition and sell in a CPH-45 feeder calf sale.

• Initiate fly control for the cows when fly population builds up.

• Calves may be weaned anytime now but you can take advantage of the spring grass by leaving them on the cow a while or weaning and grazing.

Stockers

• Keep calves on good pasture and rotate pastures rapidly during periods of lush growth. Manage to keep pastures vegetative for best performance.

• Provide mineral mix with an ionophore.

• Implant as needed.

• Control internal and external parasites.

General

• Harvest hay. Work around the weather and cut early before plants become too mature. Harvesting forage early is the key to nutritional quality. Replenish your hay supply!

• Rotate pastures as needed to keep them vegetative.

• Clip pastures to prevent seedhead formation on fescue and to control weeds.

• Seed warm-season grasses this month.