Dairy Star February 9, 2019 - 2nd section

DAIRY ST R “All dairy, all the time”™

Second Section

Visit us online at www.dairystar.com

February 9, 2019

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A02955

M12684

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Dairy Star • Second Section • Saturday, February 9, 2019 • Page 3

Starting from scratch Lammerses work their way into farm ownership

By Stacey Smart Contributing Writer

FOND DU LAC, Wis. – David and Katy Lammers did what most people said could not be done. They got into farming all on their own – not through one of their own families or another established farm. Defying all odds and never willing to give up, the young couple is now living their dream.

David and Katy milk 44 Holsteins in their tiestall barn on a farm they began renting in 2012 and then purchased in 2017 in Fond du Lac, Wis. The couple has four children – Dawson, 12, Lilly, 5, Cora, 4, and Hope, 2. Katy works full time as a crop insurance adjuster but also helps on the farm whenever she can.

STACEY SMART/DAIRY STAR The Lammers started small, rent- Katy and David Lammers, with two of their four children – (from leŌ) Hope and Cora – milk 44 cows on their farm near ing only the barn at rst, then some Fond du Lac, Wis. They began renƟng the farm in 2012 and purchased it in 2017. of the land, then the house, before nally buying the entire property.

County and farmed with his parents journey. in their own families or getting in “We always knew we wanted until 2009, while Katy grew up on “We asked a lot of people if we with another family. to farm,” David said. “And even a farm near her and David’s current could rent from them or if they knew “We ran into so much negativthough it wasn’t easy getting here, place. of anyone willing to rent to us, but ity, which makes you stop and think it was important for us to do this on maybe I shouldn’t do this,” David Following their marriage in everyone said no,” Katy said. our own.”

2011, Katy and David began searchMeanwhile, people told them it David grew up on a registered ing for a farm to rent. Katy, who Da- was unheard of to get into the dairy Turn to LAMMERSES | Page 4 dairy farm in western Fond du Lac vid describes as fearless, led their industry this way – it had to be with-

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Page 4 • Dairy Star • Second Section • Saturday, February 9, 2019

ConƟnued from LAMMERS| Page 3

helped us get the loan to buy our cows, and eventually, the loan to buy our farm. They were super helpful.

Within one week, we had the money for the cows.”

The couple rented an apartment two miles away from the dairy.

“Most people don’t get into dairying the way we did. But we’re proof it can be done.”

DAVID LAMMERS, DAIRY FARMER

“Our rst couple weeks on the farm were really hard,” Katy said.

“Getting cattle used to the barn and the train (a railroad track butts right up to the farm) was a challenge. Our fth day in, a cow hung herself on the bunk. It was so discouraging.”

When the Lammerses’ landlord passed away in March 2013, Francis Ferguson got the farm back from his son on a land contract. All the seed was already bought, and Francis asked the Lammerses if they would be willing to plant it that year.

“Although Katy and I are more cow people than crop people, we agreed to it, renting the land on a

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acre property on a land contract and became the farm’s ofcial owners.

“A lot of people helped us get our start,” Katy said. “My dad was especially supportive. He gave us nine bred heifers when we started farming and every now and then, he will surprise us with a cow or heifer. He’s also really good at xing things.”

Full of hope and optimism, the Lammers family stays positive even when the dairy economy struggles.

“We try to keep things in perspective and keep our priorities in the right order,” David said. “Farming is our dream. We always wanted to do this. But we’ve done other things,

too. We realize farming is not the most important thing; family comes rst. We take each day as it comes, and I’m thankful I get to wake up every day and do what I love.”

The Lammerses’ cows are now paid off, and the machinery is almost paid off as well.

“We’re not going to take out any more debt,” David said. “When we got into this, we knew it was possible to have bad years. When we rst started, we had some really good years, but things can turn south quick. You have to be creative and think outside the box, especially when times are tough. … I try to be smart with our money and save wherever I can. For example, I like to take advantage of early-payment discounts whenever possible.”

The Lammerses did not get into farming the conventional way and took many little steps to get to where they are today. But, paving their own path was important to these dairy farmers.

“Most people don’t get into dairying the way we did,” David said. “But we’re proof it can be done.”

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one-year lease,” David said.

At the end of that year, Francis wanted to move, so he rented the house to the Lammerses. In 2014, David and Katy bought the machinery and milking equipment. And in October 2017, they bought the 216-

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said. “What am I getting myself into? But I’m glad we didn’t listen to the naysayers.”

David and Katy’s persistence paid off. After asking dozens of people about renting, the Lammers family nally got the yes they were looking for one summer day in August 2011. Jeff Ferguson and his father, Francis, farmed down the road from where Katy grew up. Jeff had sold his milk cows four years prior and was willing to rent the barn to the couple.

“Jeff was a great landlord,” David said.

The Lammerses set up a veyear lease with Ferguson and put an ad in a paper looking for 44 cows to buy – enough to ll up the barn. Coincidently, a farmer from North Freedom, Wis., with exactly that amount responded to the ad. He wanted to sell his herd and keep all the cows together, making it the perfect arrangement.

The Lammerses worked with the Farm Service Agency to secure a loan.

“We had no equity going in, but that didn’t matter,” David said. “FSA worked around all of that. They

Dairy Star • Second Section • Saturday, February 9, 2019 • Page 5

As a dairyman, are you looking to improve the way your fresh cows transition, take RĂą SHDN DQG EUHHG EDFN" $UH \RX ORRNLQJ WR LPSURYH UXPHQ KHDOWK UXPHQ IXQFWLRQ RYHUDOO KHDOWK GLJHVWLRQ IHHG HĂ´FLHQF\ DQG <285 %27720 /,1(""" If so, thenâ&#x20AC;Ś

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Page 6 • Dairy Star • Second Section • Saturday, February 9, 2019

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Preventing spread of infectious disease

Learning about TB in animals, humans

By Danielle Nauman danielle.n@dairystar.com

STEVENS POINT, Wis. – Following the discovery of a tuberculosis-infected cow in a Dane County, Wis., dairy herd last fall, concerns about protecting both livestock and people from the disease have raised levels of awareness and interest in livestock producers throughout the state.

Dr. Suzanne Gibbons-Burgener, an infectious diseases epidemiologist from the Communicable Disease Epidemiology Section of the Wisconsin Department of Public Health, spoke to those in attendance at the Agricultural Safety Connection Educational Seminar about the need to understand the disease and how it can be spread and prevented in both animals and humans Jan. 8 in Stevens Point, Wis. “Tuberculosis is an ancient bacterial disease,” Gibbons-Burgener said. “It was named after the nodules, or tubercles, in lymph nodes of affected animals and humans. It is caused by a bacterium that is in the Mycobacterium tuberculosis complex (MTBC). The MTBC bacteria need to be in a mammalian host to really survive and replicate.”

According to Gibbons-Burgener, the need for a mammalian host makes TB unique as there are other Mycobacteria that can live and survive in the environment in other classes of animals and even in plants.

The MTBC is comprised of less than one dozen closely related Mycobacterium species, all of which are host-adaptive.

Some of the types of species of Mycobacterium include M. tuberculosis which is adapted to and survives best in humans and primates; M. bovis is adapted to cattle; M. microti is adapted to voles; M. caprae is adapted to goats; and M. pinnipedii is adapted to seals.

Gibbons-Burgener said the species all have the potential to infect and cause disease in animals besides their preferred hosts.

“There are also hundreds of Mycobacterium species that do not fall in the MTBC,” Gibbons-Burgener said. “During 2015 the Wisconsin State Laboratory of Hygiene identied Mycobacterium in 1,371 bacterial isolates from ill human patients. Only 60, or 4.4 percent, of those isolates were in the MTBC. The remaining were non-MTBC.” The state of Wisconsin averages about 50 human cases of tuberculosis disease each year. Gibbons-Burgener said the vast majority of those cases are caused by M. tuberculosis. She said generally there is only one case every other year of M. bovis found in human patients. Globally, about one-third of the world’s population is infected with TB. Most of those people are not infectious, however, but carry a latent form of the bacteria. Acute, or infectious, TB in humans will typically cause a cough with difculty breathing. It is accompanied by a fever, night sweats and weight loss.

“The primary of transmission of M. bovis occurs between cattle via inhalation,” Gibbons-Burgener said. “It can be shed in milk, which serves as a major source of infection in calves and humans who consume unpasteurized dairy products.”

Consumption of unpasteurized dairy products made from the milk of an infected cow is the primary way humans contract

M. bovis. Gibbons-Burgener said humans with pulmonary TB caused by M. bovis can spread the bacterium more easily to other humans than they can to cattle.

“At the turn of the 20th century, we recognized the essentials for producing a safe milk supply,” Gibbons-Burgener said.

“You start with healthy cows and healthy people, and then provide sanitary production units. Pasteurization is one of the greatest public health inventions that we know and still use to this day. Many countries in the world have not yet achieved the same level of food safety that we have achieved here in the U.S.” Gibbons-Burgener said aerosol transmission of M. bovis from cattle to humans is uncommon, but it may occur when close contact occurs to the head or mouth of a coughing cow with bovine TB. It can also be transmitted during the necropsy of an infected animal, or during invasive thoracic or abdominal surgery, such as a DA or a cesarean section.

“A worker with contagious pulmonary TB disease can generate tiny, infectious droplet nuclei when they cough or sneeze,” Gibbons-Burgener said of human to animal transmission. “This can affect cattle during ideal conditions, which can include performing activities in close proximity to the head and mouth of a cow in a conned space with limited ventilation. That allows for the droplets to remain suspended in the air for a long period of time.”

Some farm activities pose minimal risk for human infection by M. bovis.

These include handling calves under 2 months of age, handling of manure and urine, milking, feeding, and general cleaning and maintenance.

Wisconsin’s human and animal health agencies are responsible for investigating and responding to cases of TB found in agricultural settings. In the state’s multiagency response plan, if the department of public health determines a person who is infected with TB has had contact with animals, the department of agriculture or the department of natural resources is contacted, depending if the contact was with domestic or wild animals.

If an animal is found to have TB, the chain goes the opposite way, with the department of agriculture or the department of natural resources contacting the department of public health to work to determine if people in contact with the animals have been infected. Risk assessments are preformed to decide if there is a concern for zoonotic transfer of the disease and determine necessary testing protocols.

In order to reduce the risk for MTBC infection, Gibbons-Burgener recommends farms develop employee TB prevention policies which teach workers about the disease, the use of personal protection equipment, symptoms and risk factors, and providing periodic testing.

In developing a TB prevention policy, producers need to consider who on their farm will be involved in the prevention program. They then need to decide when it will be implemented, whether it be at hiring only or carried on at periodic intervals.

They also need to take into consideration where the testing and training will occur, if it will be provided on-site or will take place at a health care provider’s ofce.

Producers will need to determine how they will implement their policies, navigating issues such as condentiality, cost and cultural and linguistic barriers.

While Wisconsin remains a low-risk state for TB, according to Gibbons-Burgener it is an important public health concern that everyone involved in agriculture needs to be aware of.

Dairy Star • Second Section • Saturday, February 9, 2019 • Page 7

HEART

HEART

DAIRY

DAIRY

Theresa & Mark Lepke

Jerry & Phyllis Clemenson

Viroqua, Wis. Dairy farming for

37 Years

Zumbrota, Minn.

40 Years Dairy farming for

How many years have you been dairy farming together and what do you love about it? Thirty-seven years. Theresa: Even though I’m not very good with cattle, I love getting close to the animals. I love watching the calves grow up and enter the milking herd. It’s a real sense of accomplishment. Mark: I love being my own boss.

What is each of your roles on the farm? Theresa: Milking and feeding all calves, and occasional tractor driving. Mark: I overlook all problems that occur.

What has been the key to the longevity of your dairy career? Theresa: Working well together and smart management. Mark: Never being concerned with making that million dollars.

What has been the most memorable dairy farming experience? Theresa: All the family working together on the farm. It is truly a family farm. Mark: When my daughters would milk cows for me. Otherwise there are too many to write down.

What was the biggest obstacle have the two of you faced in your dairying career and how did you overcome it? The department of transportation took 12 acres of our land through eminent domain. That battle has been our biggest challenge. We overcame it with good lawyers.

What are the keys to working side-by-side with your spouse? Theresa: You have to get along. Also we have coffee together every morning. Mark: You need to understand each other’s wants, and you can’t walk out on each other when things get hard.

What is a trait you admire in your spouse that has helped in your dairying journey? Theresa: He’s a good leader. Also, his ability to cobble things and make them last that one extra day when we need it to. Mark: Her dedication to calf management.

What activities do you like to do together off the farm? Theresa: We go to movies and have date nights. Mark: Snowmobiling.

Tell us about your farm. We started out with nothing. We rented in Bad Axe for the rst four years and bought 25 cows from that herd. Then, we moved up to Viroqua and rented for a few years. We started accumulating things then. We remodeled the barn in 1991. Now, we are milking 60 cows and have about 60 heifers. They are Holstein, Milking Shorthorn, crosses and one Guernsey. We own 165 acres and rent 500 additional acres in pasture and crops. We grow soybeans, corn, alfalfa and oats. We only hire seasonal part-time people, otherwise do the majority of the work ourselves.

How many years have you been dairy farming together and what do you love about it? We have been farming 40 years. We love being able to be outside, whether it is doing chores, doing eldwork, working with the cattle, or watching the crops and cattle grow.

We like being able to do what we want every day knowing it will be different each day of the week.

What is each of your roles on the farm? In the earlier years, we did everything since it was just the two of us. Now that we are in partnership with our son and daughter-in-law, our roles have changed a little. Jerry: I milk and do eldwork – planting, spraying and harvesting. Phyllis: I take care of our bull calves that we raise as steers and ll in doing other chores if someone gets hurt, needs a night off, or if we are in the eld.

What has been the key to the longevity of your dairy career? We do what we can when we have the money. This included things like remodeling the barn and buying machinery; however, prices were better in the earlier years. We also did the work ourselves without hired help.

What has been the most memorable dairy farming experience? Phyllis: Raising our kids on the farm and buying our rst piece of land in 1982. It cost a lot, but we had to something because we didn’t have enough land at that time. Jerry: We made a lot of memories that I have forgotten, but one that sticks out is when we were picking up bales out of the eld on Fourth of July. We could see reworks from at least four surrounding towns.

It was neat.

What was the biggest obstacle have the two of you faced in your dairying career and how did you overcome it? When we rst started out we only had 80 acres. We always needed more hay so we rented hay ground a few miles away from us. We had to cut it, bale it and then haul it home. It was a lot to do. We bought more land, which really helped us.

What are the keys to working side-by-side with your spouse? We each know what the other is capable of and what each of our jobs are. We talk things over before making a major decision.

What is a trait you admire in your spouse that has helped in your dairying journey?

Jerry: Phyllis is hard working, organized and thrifty. Phyllis: Jerry is so handy at xing things.

What activities do you like to do together off the farm? We like to play cards, sh and watch the grandkids in their sports and at the fairs. We also like to travel. We try to plan a trip every year. We have been to Scotland, Alaska, Cabo, Germany, Austria and Canada.

Tell us about your farm. In 1978, we had a 32-stall stanchion barn with milk cans on an 80-acre farm. Then, we made renovations so the barn had 48 tiestalls with a pipeline and bulk tank. Later, we built a freestall barn and double-8 rapid exit parallel parlor with 460 acres. Our son, Brian, started farming with us in 1998. We now milk 80 cows.

Turn to HEART | Page 8

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Page 8 • Dairy Star • Second Section • Saturday, February 9, 2019

ConƟnued from HEART | Page 7

HEART

HEART

DAIRY

DAIRY

Dale & Marlys Hinckley

Curt & Sharon Hanenburg

Chatfield, Minn.

38 Years Dairy farming for

How many years have you been dairy farming together and what do you love about it? We have been farming 38 years. Dale: We see the fruits of our labor. We plant the seeds that become the feed to give to the animals. Animals are born to be raised into cows that become part of the milking herd. We can watch the cycle of life. Marlys: I like the new life I see with the calves. I like watching them grow from birth into cows.

What is each of your roles on the farm? Dale: I used to be the man in charge, but now I’m a parts runner and watch over everything. Marlys: In the earlier years there wasn’t a job I didn’t do because it was just the two of us, plus the kids when they were home from school. In the last 10 years, I have been in charge of youngstock up to 6 months of age and all the bookwork. Calves are my stress reliever.

What has been the key to the longevity of your dairy career? Dale: Dedication and faith. Marlys’ faith rubbed off on me. And if we ran into a problem, she would always say, “This too shall pass.” We would nd a way through it. Marlys: There’s a saying that goes, “When life gives you more than you can stand, get on your knees.” Faith and prayer are not just important in dairy farming, but in life, too.

What has been the most memorable dairy farming experience? Winning Minnesota Milk Producer of the Year award in 2014 was an accomplishment for us.

It was also memorable being host of the harvest mass for the Catholic diocese of Winona. Marlys: When we rst started farming, there was a day when no one else was around and a heifer was calving. I was a city girl and didn’t know as much about the farm at that time. I had to pull the calf by myself. I had no idea what I was doing. When the calf was born I just sat down and cried. Dale: I enjoy talking with other dairy farmers who visit our farm, especially when they are from other countries. Last year, we had people visit from Morocco and Israel.

What was the biggest obstacle have the two of you faced in your dairying career and how did you overcome it? We are going through it right now and we haven’t overcome it yet. The outcome might not be what we want. We might not be in dairy any longer. I think it’s something many dairy farmers are having to face right now. We are proud that we have children involved in agriculture. To us, it shows us they have not forgotten their roots and enjoyed the way they grew up.

What are the keys to working side-by-side with your spouse? Be open minded.

Your ideas may not always be the right ideas.

What is a trait you admire in your spouse that has helped in your dairying journey? Dale: She is very calm and can make tense situations better. Marlys: He has tenacity.

What activities do you like to do together off the farm? We enjoy taking our convertible out for rides. Otherwise, we take the Ranger out for rides around the farm. We have a 2.5-mile route we always take. It’s refreshing to jump on the Ranger and go as you are. You don’t have to get dressed up or look nice. We also have 15 – soon to be 16 – grandkids, so we like attending all their events.

Tell us about your farm. We started farming in 1981 with half interest in 26 cows. From there, we slowly grew our farm to what it is now. Today, we farm together with our sons, Matt and Adam. Along with our herd of 400 cows, we raise our youngstock until 6 months of age before they go to a heifer grower. We also have a crop operation.

Milaca, Minn.

29 Years Dairy farming for

How many years have you been dairy farming together and what do you love about it? We have been married for 29 years and have farmed side by side the whole time. We dated for almost six years, and I (Sharon) helped out when ever I could. We loved raising our children together on the farm. And there is selfsatisfaction in working to build a business into how you both envisioned it.

What is each of your roles on the farm? We both share in the farm chores and milking. Curt takes care of all the A.I. breeding and records for the cows and heifers. I usually take care of the lawn and house, but Curt isn’t afraid to help me whenever I need help. It works out well how we work together.

What has been the key to the longevity of your dairy career? Our longevity in our dairy career has been because of our love for animals, and we both are not afraid to work. We like things clean and taken care of so we are always trying to improve areas. Curt xes things as soon as they are broken. He is also very fussy with all the equipment.

What has been the most memorable dairy farming experience? Our most memorable dairy experience is farming with Curt’s father, Elroy, for so many years. To this day he still helps out with all the tractor work. He loves to drive tractor and does a fantastic job. Our three children live close to the farm so we are always together at the farm. They will help us, too. We have three grandchildren who love to be at the farm with the animals.

What was the biggest obstacle have the two of you faced in your dairying career and how did you overcome it? Nov. 18, 2013, we had a barn re. That night was the toughest for all of us. We lost our entire barn and milkhouse along with 85 percent of our closed herd. Curt worked very hard on the genetics over the years and the cows showed it. It is heart-wrenching thinking of all the cows being trapped in the re. We had all winter to think about what to do. That spring we rebuilt an 80-cow tiestall barn and started milking again. I don’t think we could have gotten through all that without our faith, family and friends.

What are the keys to working side-by-side with your spouse? The keys to working side by side are respect, humor, communication and faith that God is in control. We always believe that if God brings you to it, he will see you thru it.

What is a trait you admire in your spouse that has helped in your dairying journey? Sharon: I admire Curt’s work ethic. He also is a man of faith, which is needed in farming. Curt: I admire Sharon’s willingness to learn and help where ever she is needed. She did not grow up on a farm. We both are not lazy and not afraid to work, so that is a trait we both love about each other.

What activities do you like to do together off the farm? We love being by our kids and grandkids so anything outdoors having fun. Once a year, we go on a vacation with friends somewhere warm. It’s a trip we named Farmers Gone Wild. Its a time we can go and get our minds refreshed.

Tell us about your farm. We have an 80-cow tiestall barn. We raise all our youngstock and calves. We own 350 acres and raise our own crops for the cattle.

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Dairy Star • Second Section • Saturday, February 9, 2019 • Page 9

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’08 H&S X12 Rake, 12 Whl ............$7,800 ‘12 Vermeer WRX12 Rake, 12 Whl HI Capacity ...................................$5,900 ’15 Kuhn GF222T Tedder, 8’6” Working Width, 2 Rotor, Pull-type...............$3,150 ’12 Kuhn GA300GM Rotary Rake, 7’3” Raking Width, 10’6” Windrow .......$3,800 NH 144 Merger, Ground Driven ......$2,900 Miller Pro 7914 Merger, 9’ Pick – Up, 14’ Meger, Hyd Drive ............... $4,500 AS IS ‘82 NH 851 Rd Baler, 5 x 6 bales ...$1,850 ‘93 JD 535 Rd Baler, 5 x6 bales, twine .............................................$7,750 New Idea 4865 round baler............$6,900 H&S Super 7+4 Forage Box, 16’ Box $3,500 Gehl 980 Forage Box, 16’ Bx, 12 Ton Tandem, Vari-SPD Drive................$3,500 Gehl 980 Forage Box, 16’ Bx, 12 Ton Tandem 6-12 Running Gear ..........$3,500 ‘08 Meyer 6222 Forage Box, Front & Rear Unload, 22’ Box, Carted Running Gear XT2200L, hyd drive .................... $24,500 Case IH 600 Blower, 60” ................$3,900 ‘16 Anderson Hybrid X, 11,500 bales, remote start and steer ................ $26,900 ‘17 Anderson Hybrid X Bale Wrapper, 6’ Rd and Square Bales .............. $35,500 ‘15 H&S BW1000 Bale Wrapper, 6’ Bales, Remote Start & Steer, Lights ........$21,000 ‘06 Haybuster 2650 Tub Grinder, Self Loading, .............................$15,500 ‘10 Teagle Tomahawk 8080WB Bale Processor, Processes up to 5’x6’ bales ...................................$14,750

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Page 10 • Dairy Star • Second Section • Saturday, February 9, 2019

The “Mielke” Market Weekly By Lee Mielke Milk prices start slow rebound

U.S. milk prices are beginning a slow rebound but have a long way back to protability. The Agriculture Department announced the January Federal order (FO) Class III benchmark price at $13.96 per hundredweight (cwt.), up 18 cents from December but 4 cents below January 2018. It equates to $1.20 per gallon, up from $1.18 in December and compares to $1.20 a year ago.

The January Class IV price is $15.48, up 39 cents from December, $2.35 above a year ago, and the highest Class IV price since September 2017.

California, now a federal order, saw its January 4b cheese milk price at $13.37 a year ago and that was 63 cents per cwt. below the FO Class III. A drop in the U.S. All Milk price average could not be offset by some lower prices on feed and thus pulled the November milk feed price ratio down after three months of advances. The Agriculture Department’s latest Ag Prices report shows the November ratio at 2.18, down from 2.20 in October and down from 2.54 in November 2017.

The index is based on the current milk price in relationship to feed prices for a dairy ration consisting of 51 percent corn, 8 percent soybeans and 41 percent alfalfa hay. In other words, one pound of milk today purchases 2.18 pounds of dairy feed containing that blend.

The U.S. All-Milk price averaged $17.00 per cwt., down 40 cents from October and $1.20 below November 2017. New Mexico again had the low at $15.30, followed by Kansas at $16.00. California, at $16.44, was down 2 cents from October; and Wisconsin was at $16.90, down 70 cents from October.

The national average corn price averaged $3.41 per bushel, unchanged from October but 26 cents per bushel above November 2017. Soybeans averaged $8.37 per bushel, down 21 cents from October and 85 cents per bushel below a year ago. Alfalfa hay averaged $178 per ton, down $3 from October but $25 per ton above a year ago.

Looking at the cow side of the ledger; the November cull price for beef and dairy combined averaged $52.70 per cwt., down $5.10 from October, $10.70 below November 2017, and $18.90 below the 2011 base average of $71.60 per cwt.

Cheese and butter started February with some strengthening. Block Cheddar closed Feb. 1 at $1.50 per pound, highest CME price since October 30, 2018, up 11 cents on the week, reversing four weeks of decline, up 8 1/4-cents on the month and 3 3/4-cents above a year ago. The barrels nished at $1.30, up 18

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cents on the week, a quarter-cent lower on the month, 2 1/2-cents below a year ago, and 20 cents below the blocks. 14 cars of block traded hands on the week, 29 on the month. 28 cars of barrel traded on the week, 82 on the month.

The Daily Dairy Report’s Sarina Sharp wrote in the Jan. 25 Milk Producers Council newsletter that “U.S. cheese is a bargain. Despite punitive tariffs, U.S. cheese continues to move to Mexico in large volumes. According to Mexican Customs data, our southern neighbor imported 4 percent more cheese in 2018 than in 2017, and the U.S. accounted for 75 percent of the total, up from a 72 percent share in 2017 and a 67 percent stake in 2016.”

“The U.S. Dairy Export Council (USDEC) notes that the gures could have been better. In the absence of the steel and aluminum tariffs, USDEC’s representative in Mexico estimates that Mexican cheese imports would have climbed 10 to 12 percent from 2017, and that the U.S. could have improved its marketshare further. Recently, foreign buyers including Mexico have had opportunity to purchase U.S. cheese at better prices than those that contributed to last year’s growth, and U.S. cheese exports are likely to rise accordingly,” Sharp said.

Back home, a number of Midwestern cheese producers report slightly higher demand when compared to recent weeks, according to Dairy Market News.

Super Bowl, along with upcoming basketball playoffs, have proven positive for mozzarella and provolone producers in the region. Some cheesemakers saw more spot milk available this week and loads ranged from $2.75 under to 50 cents over Class III. “That said, the impact of current Siberian-like cold weather have some cheese plant managers expecting fewer discounts near term.”

Western cheese output remains at or near full capacity. Inventories are reported to be long, “but there seems to be a consensus that this may be a new norm.”Market participants are eager to get updated statistics on cheese production and inventories. They expect large cheese stocks in the warehouse, but are not sure how large and at what point inventories become burdensome. The USDA is rescheduling its missed reports from the government shutdown however the missing December Cold Storage report was not yet listed at our deadline.

Storage numbers are only part of the story, according to some contacts who report that “manufacturers are placing a bit more cheese into aging programs to extract greater value out of the cheese and deal with available milk. The action may move stock numbers

higher, but it better meets consumer demand trends,” says DMN. Cheese makers say domestic demand has been steady and the lower CME cheese prices have generated some interest in export markets.

DMN cautions; “Developing new export business is challenging when foreign buyers expect heavy inventories to automatically mean lower prices. With increasing CME prices, a few expect more resistance to U.S. cheese offers.”

Cash butter climbed to $2.2925 per pound Wednesday, highest CME price since November 2, 2018. It closed Friday at $2.29, up 4 1/2-cents on the week, 7 1/4-cents above its January 2 perch, and 17 1/2-cents above a year ago. Fifteen cars traded hands on the week at the CME and 34 on the month.

Cream remains abundant for Central butter producers who expect similar availability to last through February, according to DMN. Butter sales are a little lower than expected in some cases, but somewhat steady overall.

Western butter inventories remain abundant while prices are higher compared to last year, says DMN. “Contacts believe the increased costs of managing inventories could be a contributing factor for the high value of butter.” They also report that “last year’s holiday sales haven’t been as robust compared to previous years. In addition, with easily accessible cream, butter output continues to be strong, adding to the pile of post-holiday stocks. Nevertheless, some butter vendors are reporting solid rst quarter sales to the point where their sales are almost above current production levels. U.S. butter prices are competitive in the global market, so sellers hope that export demand will react to the prices.”

Cash Grade A nonfat dry milk closed Friday at $1.0025 per pound, down a penny on the week, up 5 1/4-cents on the month, and 28 cents above a year ago, with 5 cars nding new homes on the week and 49 in the month of January.

Dry whey continued to weaken, closing at 36 1/4-cents per pound, down 4 1/4-cents on the week, lowest price since May 23, 2018, on 19 sales reported.

U.S. uid milk sales, while not increasing, are at least not falling as much as they have been. USDA data shows November sales at 4.1 billion pounds, down just 0.1 percent from November 2018 and follows a 0.3 percent decline in October.

Conventional product sales totaled 3.9 billion pounds, virtually unchanged from a year ago; organic products, at 218 million pounds, were down 1.8 percent and represented about 5.3 percent of total sales for the month.

Whole milk sales totaled 1.3 billion pounds, up 3.3 percent from a year ago, up 1.7 percent year to date, and made up 31.7 percent of total uid sales in the month and 31.8 percent for the year so far.

Skim milk sales, at 308 million pounds, were down 8.0 percent from November 2017, down 9.7 percent year to date, and made up just 7.9 percent of total milk sales for the year so far.

Total packaged uid milk sales in the 11 month period climbed to 43.0 billion pounds, down 2.0 percent from the same period a year ago. Conventional products year to date totaled 40.7 billion pounds, down 2.2 percent; organic products, at 2.4 billion pounds, were up 0.5 percent. Organic represented about 5.5 percent of total uid milk sales January through November.

The gures represent consumption of uid milk products in Federal milk order marketing areas and California, which account for approximately 92 percent of total uid milk sales in the U.S. Many in the Turn to MIELKE | Page 11

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tool with which to develop healthy eating habits.”

“Whole milk provides yet another way for children to receive dairy’s nutritional benets as part of a healthy eating pattern,” said NMPF’s Jim Mulhern.

“This bill encourages the proper nutrition they need to lead healthy lives.”

Meanwhile; the government’s reopening for three weeks after the 35-day partial shutdown prompted NMPF to call on Agriculture Secretary Sonny Perdue to quickly implement the 2018 Farm Bill’s dairy provisions which were delayed.

“Dairy farmers just completed a fourth consecutive year of depressed milk prices and are facing an uncertain outlook for 2019,” wrote NMPF’s Jim Mulhern. “We believe that the signicant dairy policy reforms we worked successfully with Congress to enact in the new farm bill will be critically important to helping farmers better manage difcult periods of low margins.” He said that dairy programs should be fasttracked because of the nature of farm bill reforms.

tel y ™

week to help members capture sales of 4.3 million pounds of cheese; 169,756 pounds of butter and 1.1 million pounds of whole milk powder. The sales are to customers in Asia, Central America, the Middle East, Oceania and South America and will be delivered now through July.

CWT’s 2019 sales total 11.7 million pounds of American-type cheeses, 707,684 pounds of butter (82 percent milkfat), and 2.249 million pounds of whole milk powder to 16 countries. They are the equivalent of 140.6 million pounds of milk on a milkfat basis, according to the CWT. In politics; new legislation that might aid uid consumption drew praise this week from the National Milk Producers Federation (NMPF) and the International Dairy Foods Association (IDFA). “The Whole Milk for Healthy Kids Act of 2019” (H.R. 832) would allow whole milk in school nutrition programs and “reects research showing that such products benet children and gives school administrators one more

G e nt

dairy industry blame increased plant-based beverage consumption for exacerbating falling milk consumption.

Getting back to the export market; the USDEC’s latest Dairy Outlook looks positive for 2019. Alan Levitt, vice president of communications and market analysis reported in the Feb. 4 Dairy Radio Now broadcast; “We start 2019 with some optimism but we face headwinds through the rst half of the year.”

Previous years always had concerns over the milk supply growth and intervention stocks, he said, and “that put us in a buyer’s market and kept a lid on global prices, but we start 2019 with much lower milk production growth from the major suppliers so less exportable surplus and we don’t have intervention stocks” Levitt said milk production growth from the top ve milk suppliers is expected to be at in the fourth quarter, maybe down as much as 1 percent in the rst quarter of this year, and possibly close to at for the full year “so that provides a different vive for trading sentiment in 2019, something we haven’t seen in a few years.”

But he cautioned; “That doesn’t mean a crazy rally right away, in fact the rst half of the year it doesn’t look like there’ll be much price movement or strengthening but we’re nally moving toward a better balance.” He adds that “Just because intervention stocks have been drawn down, it doesn’t mean they’ve been consumed, they’ve just moved further down in the pipeline so at some point, all of that has to be used up.”

Levitt looks for a record milk production season in New Zealand “so they’ll have plenty to export” and, while it was 20 degrees below zero in the Central U.S. as we spoke, “in a few months we will be in the spring ush in the northern hemisphere so we’ll have more supply coming on and buyers are aware of that.”

He says things may be a little tighter by the second half of the year and prices may improve.

The elephant in the room is still the tariff wars and that has to be resolved. Though China has made some overtures to resolve differences, Levitt said the U.S. has lost marketshare in China to Europe and others suppliers though he says “We’re holding our own on cheese exports to Mexico.” He added that we face a new trade agreement between Japan and the EU that started Feb. 1.

A study by the USDEC projects that new trade agreements between Japan and other countries will put U.S. dairy exports at a competitive disadvantage, resulting in lost U.S. sales of $5.4 billion over 21 years.

“The Japanese dairy market, the fourth-largest export destination for U.S. dairy exports, is expected to continue to grow in years to come,” says USDEC. “With a level playing eld, the U.S. could roughly double its market share, according to the study, which was conducted by Tokyo-based Meros Consulting.

However, without swift and effective action by the U.S. to secure a strong trade treaty with Japan that exceeds Japan’s agreements with Australia, New Zealand and the EU, the U.S. could see its market share drop in half over the next decade.”

In other trade news; Cooperatives Working Together accepted 17 offers of export assistance this

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Barrel cheddar prices have seen a 14 cent rebound and blocks 13 cents over the past week. This adds about 1.30/ cwt to the value of Class III. So where does the milk market go from here? EU and NZ cheese prices continue to firm.

This should support U.S. cheese prices as domestic values are trading at a 10-30 cent discount to much of the rest of the world.

The U.S. powder market rally has slowed and seeing a mild correction as it may have gotten ahead of itself.

Although the world situation is improving, a lot of cheap skim powders have been bought up by world buyers providing them with a significant inventory to cushion short term needs. Although a low has likely been formed in whey and nonfat dry milk markets, it is likely that it may take some time to work into a value that will have a significant impact on blend contracts.

Traders have had minimal USDA market data to work with due to the government shutdown. Release schedules have been announced for some reports that were missed.

As far as the milk market is concerned it would be nice to see what cold storage inventories of cheese are looking

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Grain markets seem to have a softer undertone to them as South American weather has improved, providing drying conditions for wet Argentina and wetter conditions for dry regions of Brazil. Overall the SA crop is anticipated to be adequate to near normal in most regions. If this is how it plays out in the end the world supplies should be comfortable until the next U.S. crop becomes available.

China continues to be the big influencer in grains.

As announcements hit the trade prices rally quickly, but struggle to hold gains. At some point it may become impossible to move what is needed to keep U.S. soybean carryout stocks from growing due to infrastructure capacity limits. Each day this becomes closer to reality, old crop grain prices will have less reason to rally.

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2nd Crop 3rd Crop 2nd Crop 3rd Crop Grass Baleage Rounds Oats Hay Rounds

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Large Rounds $115-130/ton $120-160/ton $160/ton $170/ton $125-150/ton $162.50/ton $52.50-60/ton

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Isanti Freeport Richmond Albany Melrose Melrose Bowlus Grey Eagle Foley Grove City Waverly Waverly Grove City Waverly

1,350 1,563 1,470 1,420 1,412 1,350 1,350 1,405 1,575 1,365 1,455 1,280 1,155 1,300

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Princeton Isanti Little Falls Foley Princeton Brooten Princeton Isanti Little Falls Melrose Albany Albany Little Falls Avon Brooten Brooten Brooten Freeport Melrose Brooten Foley Little Falls Little Falls Princeton Princeton Princeton

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1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1

61.00 59.00 59.00 58.00 57.50 57.00 56.00 55.00 55.00 55.00 54.00 54.00 54.00 53.00 53.00 53.00 53.00 53.00 53.00 52.00 52.00 52.00 52.00 52.00 52.00 52.00

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Avon Belgrade Holdingford Melrose Melrose Belgrade Belgrade Freeport Freeport Freeport Little Falls Little Falls Sauk Rapids Belgrade Freeport Richmond

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1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1

51.00 51.00 51.00 51.00 51.00 50.00 50.00 50.00 50.00 50.00 50.00 50.00 50.00 49.00 48.00 48.00

Arlington Little Falls Arlington Little Falls Little Falls Arlington Belgrade Little Falls Arlington Albany Paynesville Arlington Eagle Bend Belgrade Eagle Bend Freeport Little Falls Clara City Eagle Bend Melrose Starbuck Melrose Melrose

1,270 1,645 1,200 1,420 1,655 1,320 1,525 1,350 1,260 1,305 1,645 1,215 1,545 1,845 1,615 1,320 1,285 1,450 1,640 1,555 1,810 1,320 1,260

1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1

1,150.00 1,150.00 1,125.00 1,125.00 1,100.00 1,075.00 1,075.00 1,075.00 1,050.00 1,025.00 1,000.00 975.00 975.00 950.00 950.00 950.00 925.00 900.00 900.00 850.00 850.00 800.00 725.00

Belgrade

1,435 1

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Paynesville 1,460 Young America 1,555 Belgrade 1,620 Belgrade 1,636 Richmond 1,629 Buffalo 1,605 Richmond 1,475 Foley 1,510 Grey Eagle 1,503 Rice 1,500 Young America 1,564 Rice 1,554 Melrose 1,431 Foley 1,590 Paynesville 1,426 Albany 1,453 St Michael 1,404 Buffalo 1,413 Paynesville 1,600 Richmond 1,345 Waverly 1,375 St Michael 1,544 Paynesville 1,610 Belgrade 1,633 Buffalo 1,556 Freeport 1,656 Paynesville 1,378 Young America 1,390 Sauk Rapids 1,546 Freeport 1,553 Holdingford 1,528 Grove City 1,468 LitchÀeld 1,397 Freeport 1,440 Hawick 1,500 Kimball 1,488 Richmond 1,445 Rice 1,440 Kimball 1,385 Melrose 1,465 Avon 1,285 Little Falls 1,355 Little Falls 1,360 Clara City 1,633 Richmond 1,575

1 1 1 7 4 1 3 2 2 2 7 10 5 13 8 3 10 2 1 2 1 9 4 3 4 4 2 1 5 4 2 2 3 2 2 2 1 4 5 3 1 1 1 3 2

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Page 14 • Dairy Star • Second Section • Saturday, February 9, 2019

DAIRYING ACROSS AMERICA

What’s the veal?

Dispelling misconceptions of America’s lesser-known meat industry

By Maria Bichler Staff Writer

NORTH MANCHESTER, Ind. – Walk into most rural United States grocery stores and you will nd beef, pork and chicken along with an array of further processed and smoked meats. There is yet another meat residing on select grocery store shelves you may not be aware of.

Dr. Marissa Hake is the staff veterinarian for Strauss Veal Feeds, Inc., a starter-tonish veal operation caring for around 30,000 dairy veal

cropping.

“This is a very dairy rich area,” Hake said. “We have access to dairy beef steers in our area because we don’t have the land base like they do out west.

It makes sense to do dairy beef to have them in a barn and bring our cash crops to them.”

Hake also manages Facebook (@calfvet) and Instagram (@vealvet) accounts to advocate for the veal industry.

“Social media is a cheap and easy way to get informa-

“There is a gamut of ways to raise calves based on how the farm raises them.”

DR. MARISSA HAKE, DVM

calves at a time in the tri-state region of Indiana, Michigan and Ohio. The company has its headquarters in North Manchester, Ind. In addition to her veterinarian work, Hake and her husband, Travis, and their son, McCoy, reside on a 2,500-acre cash crop and 400-head dairy beef farm in Edon, Ohio. They raise corn, soybeans, wheat and alfalfa, and employ cover

tion out there,” Hake said.

“This is how people are getting their information. If we aren’t telling our story on these platforms, someone else is going to tell the story for us and it might not be right.”

Hake said the veal company is set up similar to a hog operation.

“We own all the cattle and provide all the feed, since we are also a feed company,”

PHOTO SUBMITTED

Holstein veal calves are housed in group pens from 8 weeks old unƟl they reach market weight of 500-600 pounds at 24 weeks at Strauss Veal Feeds, Inc., in North Manchester, Ind. Hake said. “Family farms raise the animals for us; we work with mostly small family farms with under 200 head.

Eighty-ve percent or more of our farms are from Amish or Mennonite communities.”

Hake said the veal calves are purchased from about 200 dairy farms in the tri-state area.

“We have a good relationship with all the dairies we get our calves from,” she said. …

“I am at the service for those families, from general health issues to teaching them certain skills, such as how to look for respiratory disease.”

The calves are all dairy

bulls and mostly Holstein; they are not castrated and are not dehorned. They also do not receive any growth promoting hormones.

“Veal has a black eye from the animal rights activists and from the early 1980s industry in the United States, seeing calves in crates and tied with tethers,” Hake said. “Calves in the U.S. are not raised in those facilities anymore. We have learned how to raise calves better.”

For the rst eight weeks of life, calves are housed in starter barns. There, they reside in individual pens where their

health is monitored.

“On the starter side, those calves are raised in all different types of barns, from naturally ventilated straw barns to barns that have tunnel ventilation on pit systems, as well as hutches just like a dairy farm,” Hake said. “There is a gamut of ways to raise calves based on how the farm raises them.”

A concern for calf health early on is anemia.

“What people don’t understand because veal calves are on a large amount of milk and milk is really low in iron, that Turn to INDIANA | Page 15

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“Service After The Sale”

Dairy Star • Second Section • Saturday, February 9, 2019 • Page 15

Con�nued from INDIANA | Page 14

ivestock Auction Com L e i r i a r P pany 43 Riverside Drive g n Long Prairie, MN 56347 Lo Tues

Home of the longest running dairy sale in the Midwest!

SALES START EVERY TUESDAY AT 4:00 P.M.

Starting with baby calves, butcher cattle, fats, feeder cattle. Goats and sheep to follow.

Tues., Feb. 12 Tues., Feb. 19

PHOTO SUBMITTED

Veal calves are fed a diet comprised primarily of milk, but they also receive water, grain and ber in a trough system. lack of iron causes the meat color to be pale,” Hake said. “They do run the risk of being anemic if we don’t monitor hemoglobin for iron content.”

Hake said every new calf is given an injectable iron supplement and a blood test is done on every 9-week-old calf to check for iron levels.

At 8 weeks old, calves are then housed in nishing barns where they are placed in group housing of ve to 10 calves. In group housing, the calves have room to lie down, walk around, interact with other calves and express natural behaviors.

“At this point, most dairy calves would be weaned off milk,” Hake said.

“Our calves are not weaned off milk. In fact, their milk consumption increases.

They drink milk from a trough within that group in that facility until they are 6 months old.”

The calves are also given water, grain and ber in the troughs.

They are then marketed around 24 weeks, when they weigh 500-600 pounds.

Hake said the nishing barns are one of two types – naturally ventilated or tunnel ventilated barns.

“The majority of our barns are naturally ventilated because most of our growers are Amish, and so they don’t have electricity,” she said.

The pens are constructed of stainless steel and are situated over a pit system. The oors are elevated and are comprised of tenderfoot ooring.

“The calves get really good traction on the oor,” she said. “I don’t see any foot or leg issues which makes me really happy as a vet. The oor keeps the calves extra clean. They look like show calves when they are ready to go

PHOTO SUBMITTED

Marissa Hake and her husband, Travis, and son, McCoy, live in Edon, Ohio. Hake is the staff veterinarian for Strauss Veal Feeds, Inc., of North Manchester, Ind.

to market.”

Hake said the farms she works with are dispersed throughout a threeto four-hour radius of each other. In a month, she estimates she drives between 4,000-6,000 miles.

“There is no typical day at this job,” said Hake, the only veterinarian on staff for the farm.

A common misconception regarding veal is how the animals are raised.

“We might never overcome it,” Hake said. “We don’t have the marketing dollars to educate consumers on how veal is raised. A lot of it too is because we are such a small industry.

Even people within agriculture don’t know about veal. A lot of dairies don’t know what our barns look like or what we are doing with our calves. Educating those type of people has been great, because they are so closely related.

Without dairy farms we wouldn’t have dairy bull calves, and we wouldn’t have a veal industry without them.”

Other industry concerns facing veal are the cost constraint for consumers and the lack of knowledge on how to cook veal.

“People don’t consume that much veal because it’s more expensive,” Hake said. “We can’t compete with hamburgers and hotdogs. … Some people feel intimidated cooking with veal. To go out and buy an expensive cut of meat you’ve never cooked before, that’s a big decision to make. We want to get our product out there in front of millennials who are very aware of where their food is coming from. If we target those people and get our story out there, then there will be a generation of people who will eat veal.”

For those who do consume veal, Hake said they expect the veal to be of a consistent color and texture.

“We need to provide that product for them,” she said. “If we send a calf to market that is too red, almost moving into a beef product, we get docked on that product because it doesn’t t the packer’s needs.”

In Canada, there is a niche market for rose veal. The calves are fed a diet higher in forages, which results in higher levels of iron in the meat giving it a red color.

“The U.S. hasn’t gotten on board with that yet,” Hake said. “I would love for that to happen because we could get more forages into these guys.”

Hake said the veal industry is there to use many resources that otherwise are not being used.

“We feel like we are a really green industry,” she said. “We recycle the dairy bull calves from the dairy. We recycle whey from cheese manufacturing and use that in our veal feed. We also feed some waste milk, too. We are always trying to recycle things that aren’t being used and make a good product.”

Tues., Feb. 26

SALE DATES:

Please consign your cattle as early as possible!

Thank You!!!

Special Feeder Sale

- Along with our regular auction

Special Feeder Sale

- Along with our regular auction

Special Feeder Sale

- Along with our regular auction

SPECIAL DAIRY SALES are held the Àrst Friday of every month. Dairy cattle sell at noon

For an on the farm estimate or current market info, call 320-732-2255 WE APPRECIATE YOUR BUSINESS!

Market Phone 1-320-732-2255 Fax: 1-320-732-2676

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In order to withstand the high levels of mechanical stress and chemical exposure our liners and hoses are subjected to a comprehensive range of field tests and quality tests beginning during the initial development phases and continuing onward to the dairy farm.

The rubber liners are made of a special organic rubber and are available in single-part and multi-part versions (in combination with an inspection glass and a short milk hoses).

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Jon Stein 320-352-5762 • 1-800-342-2697 Henning Area 218-849-0211

DAIRY EQUIPMENT CENTRE AND SUPPLY INC.

40625 State Hwy. 28 • Just West of Hwy. 71 • Sauk Centre, MN

tfn

Page 16 • Dairy Star • Second Section • Saturday, February 9, 2019

2018 Quality Leaders

SPECIAL DAIRY SALE

Thursday, February 14th • 10:30 a.m.

EARLY CONSIGNMENTS: 11 good fresh cows and Heifers, milking 60 to 80 lb with low SCC; 3 Holstein parlor cows from good overstocked herd, 80 lbs, low scc. 6 high end fresh tiestall cows from several reputation consignors, 85-120lbs!!

PENDING: Complete Herd Dispersal 63 Holstein tiestall cows. 77lbs, 108scc NEW FALL & WINTER SALE SCHEDULE Dairy & Hay sale EVERY Thursday starting with hay @ 10:30 followed by calves then DAIRY COWS & HEIFERS. Feeder cattle, cull cows, cull bulls & fat cattle immediately after dairy sale. We will have special feeder cattle sales as announced.

JWO NOTES AND MARKET REPORT: White collar crime is generally a crime of greed, not need. A man may steal your cow because his children need milk for their Cheerios or his buddies are coming over & he’s short burgers. The criminal that steals, say, your cow business, likely has all he needs plus considerable more. So why do they do it? More later. 30 below, dairy cows a little lower. Top $1,550 Hubert Miller, Abbotsford. $1,500 Chester Kauffman, Cashton. $1,500 Consignment Owen. Market Cattle and hay higher! As always, we sure appreciate your business!

Sale Location: W1461 State Hwy 98, Loyal, WI 54446 From Spencer, WI take Hwy 98 west 5 miles. From Loyal, 5 miles east on 98

SALE CONDUCTED BY: Oberholtzer Dairy Cattle & Auction Co. Auctioneer: Mark Oberholtzer, WI license #2882-052 John Oberholtzer 715-216-1897 • Mark Oberholtzer 715-773-2240 John Ivan Oberholtzer 715-219-2781 • Office 715-255-9600

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Patz 500XH Vertical TMR Mixer - Call

GEA 52 Lagoon Pump - Call

Bush Hog 2620 Rotary Mower - $9,500

Artex SBX600 Manure Spreader - Call

JT Boats 1700 Manure Agitator $112,000

Meyer 8865 Manure Spreader - $31,500

LOTS OF USED MANURE TANKS AND MIXERS COMING IN

USED MIXERS: • 3) Patz 615s • Patz 420 • Jaylor 4650 • Many Used Knight Horizontal Mixers

MANURE PUMPS:

• 5) 52’ 8” GEA Lagoon Pumps • 52’ 6” GEA lagoon Pump • 42’ 8” GEA Lagoon Pump

TANKS:

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563-382-4484

“OUR SOMATIC CELL COUNT DROPPED WITHIN TWO WEEKS. OUR STALLS ARE CLEANER AND THE MACHINE SAVES US TIME.” - ADAM McCARTHY STONEY SPRINGS FARM APPLETON, WI

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MILKING EQUIPMENT • MANURE EQUIPMENT FEEDING EQUIPMENT • HOUSING • ROUTE SUPPLIES

Below you will see a list of people that take great pride in the work they do with their cattle every day in order to provide an excellent quality product. SCC continues to decline across our organization as our members continue to pay close attention to the details that it takes to continue to lower SCC. Thank you and Congratulations on a job well done!

www.mndhia.com

Ranked by Lowest SCC, ties broken by linear score, SCC in thousands, i.e. 74=74,000

Herd Owner AGAINST THE ODDS KARA-KESH HOLSTEINS BOETTCHER DAIRY HIGH POINT DAIRY KLEHR, MARK GREGORY DAIRY LLC HESSE FAMILY DAIRY RKB DAIRY LEISEN FARMS INC. MEHRWERTH, MITCH TWIN SPRUCE KIEFLAND HOLSTEINS LLC MELLGREN, ADAM & SARAH MILLER, BILL & ALAN STOMMES, BRANDON SMITH, DAVID JOHNSON DAIRY MAHONEY, GREG AND KRISTIN RIVER VALLEY DAIRY LLC HEIM, BRUCE & JODI FRICKSON, ANDY & DARIENNE BIRCH POINT FARMS PESHON MARTIN, STEVE SELKE FARMS BURKE DAIRY INC OLSON, JAMES & BETH SMELTER DAIRY KUECHLE DAIRY CASEY O’REILLY DAIRY DALQUIST, DALE & KATHY MONTAG DAIRY MARSHALL KORN HOUDEK DAIRY LLC BURFEIND, PETER+DAVID VOGT DAIRY LLC MILLER, LYNN + RACHEL BERGLANE BROOKSIDE DAIRY CRONK DAIRY MERDAN DAIRY SUNSHINE ACRES AHO, TIM&SARAH KIMM’S DAIRY HOFFMAN NORTH-CREEK SAUBER, JOHN THURK, KENNETH&JACKIE RYNDA, FRANCIS & THERESA HOEFS’ DAIRY DEER BROOK FARM JOHNSON DARREN+LYNN CHAMBERLAIN HOLSTEINS KRUSE, DEVOINE BREEZY POINT FARM LASKA MILLER, STACY & JULIE BROSIG, MARK GROTH FAMILY FARMS SCHEFERS BROTHERS TRAIL SIDE HOLSTEINS LINDAHL FARMS BANSE, LESTER DONNA HIDDEN HILL DAIRY LLC GATHJE, SCOTT CIRCLE DRIVE HOLSTEINS RADERMACHER DAIRY LLC SWART, ROGER & MARY IRISH RIDGE DAIRY LLC RUSSELL J WIRT + FAMILY SHEA DAIRY NATHE DAIRY LLC SCHUMACHER, MAYNARD & JEREMY ACKERMAN FARMS VON WAHLDE DAIRY INC. BEAVER OAK REDS STOCKER, RICK AND ANN BEAVER OAK DAIRY SCHULTE FARMS SCHMITT DAIRY PRIGGE FAMILY FARM THOMPSON FAMILY DAIRY POHLMANN, JERRY & BEV HOLST, MAREN & JEREMY SCHREIBER BROS HERBER, SCOTT&MICHELLE HOLLERMANN DAIRY

City PLAINVIEW THIEF RIVER FALLS MAYER MELROSE BELLE PLAINE BELGRADE CHASKA FARIBAULT PLAINVIEW SAUK RAPIDS ROSE CREEK UTICA ZUMBRO FALLS THEILMAN ALBANY DENT HERON LAKE PINE ISLAND SHELL LAKE LEWISTON DAKOTA MINNESKA FINLAYSON DAKOTA SEBEKA LEWISTON SAUK RAPIDS WATKINS RED WING RANDALL SAUK RAPIDS ATWATER CALEDONIA GOODHUE SAUK CENTRE DODGE CENTER CHETEK CLITHERALL HENNING AVON ST CHARLES FRAZEE PELICAN RAPIDS CHATFIELD LAKEVILLE VILLARD MONTGOMERY NEW PRAGUE PETERSON WINONA PINE ISLAND CALEDONIA WINONA PLAINVIEW ALTURA HOUSTON PAYNESVILLE FOUNTAIN LINDSTROM CALEDONIA ST CHARLES RICHMOND HUTCHINSON BROOTEN NEW LONDON MILLVILLE LEWISTON VIOLA MELROSE PLAINVIEW SAUK RAPIDS MELROSE ALTURA JORDAN ALTURA CALEDONIA RICE WINONA LEWISTON GREY EAGLE LAKE CITY RUSHFORD UTICA BURTRUM

# Cows 11 11 174 139 56 88 72 126 75 54 86 351 81 255 97 19 112 16 118 378 114 303 69 230 193 68 65 251 94 31 68 65 474 331 320 110 38 480 34 84 210 158 76 424 53 18 50 293 344 225 146 229 144 94 253 56 79 612 123 200 358 71 15 225 58 86 531 914 355 120 104 154 12 84 133 300 92 274 218 72 116 57 641 415

Avg. SCC 40 44 49 59 61 62 63 64 64 64 66 67 70 70 71 71 73 78 79 80 80 81 81 81 82 82 83 84 84 84 84 85 86 86 87 87 87 88 89 89 90 91 91 92 92 92 93 94 95 95 96 96 96 96 97 97 98 98 98 99 99 100 100 100 101 102 102 103 104 105 105 105 106 106 106 106 107 107 107 108 108 108 109 110

Turn to DHIA SCC | Page 17

Dairy Star • Second Section • Saturday, February 9, 2019 • Page 17

ConƟnued from DHIA SCC | Page 16 Producer Name DIERSEN, JOHN + KARYL MOLDENHAUER, ED DICKE, TREVOR ROHE DAIRY LLC. BECHTOLD BROS RADEMACHER, MARVIN BREEZY WILLOWS FARM HILKE-ERIC DICKE CENTURY FARM DAN KREKELBERG WOLF CREEK DAIRY PRAMANN, NICK PFEIFER, JAMES C WENNINGER, JOHN TOFT FARMS INC. KUGATH FARMS GAR-LIN DAIRY FARMS INC. LONE OAK DAIRY STELLING FARMS HOLKER DAIRY LIBBESMEIER, BRIAN MILLER DAIRY BEYER, JEREMY GLEN & BECKY CHRISTEN SANDHILL DAIRY GIBBS, NATHAN & BRIDGET KIDMAN DAIRY SOBECK, JAMES & GARY LINDO FARMS RUTHER, AARON & TIFFANY METOGGA LAKE DAIRY LLC CLARK FARMS,LLC MERRYVILLE FARM HAZEL, BRIAN AND JUDY PETERS, WAYNE AND JOSIE HERNKES DAIRY KRONEBUSCH FARMS LLC BORST FAMILY DAIRY LLC IMAGE-POINT DAIRY SEXTON, STACI MARK RUEGEMER JOHNSON, BRIAN & JACKIE SCHOENBAUER DAIRY LUX-URY HOLSTEINS INC. TELLERS, MIKE AND DONNA TERRACE LANE FARMS GUNDERSON BROS WHITEAKER, ADAM BLUE HORIZON FARM BANSE, MICHAEL & KRIS PELKA, DOUG STADICK FARM INC SHIR-MAN HOLSTEIN FARM ALPENTAU DAIRY CZECH ROADSIDE ACRES DETERS DAIRY LLC HAUGE, PHILIP & SHEREEN BILL & NORMA ROUSAR ALDINGER, ROGER MUNDT DAIRY GEHL ACRES FARM HOERNEMANN, MIKE-MANDI EMERY DAIRY SUNSHINE DAIRY LLC REILAND FARMS WEISENBECK, DON AND SALLY MASCHKA DAIRY BLOMMEL, LLOYD AND JULIE VIRCHOW DAIRY HOLMGREN, JOHN SCHUMACHER, PAUL JC DAIRY BRAEM, LARRY AND DIANNA MCNALLAN FARMS RAUSCH, DEAN OAK LANE DAIRY CRAZY DAISY DAIRY RUTHER, ROB & AMIE STELTER HOLSTEIN DAIRY PRIMUS, ANDREW KELLER DAIRY SPEEDLING GRANER FARMSRICK & SHARI WEIR STANGL, DOUG AND BRENDA FARBER FARMS BREEZY HILL DAIRY RIVER CITY DAIRY VILAND, STEVE MOECHNIG, LONNY MOGER FARMS HEMMESCH, ROGER ZIMMERMAN, PAUL & MARY

City CALEDONIA LACRESCENT GOODHUE FREEPORT ST JOSEPH BELGRADE DOVER ALTURA GOODHUE FARIBAULT DUNDAS CLEARWATER OWATONNA LAFAYETTE RICE LAKE COLOGNE EYOTA GOODHUE MILLVILLE PAYNESVILLE WATKINS HILLMAN UTICA SAUK CENTRE PERHAM ROLLINGSTONE BALATON WINONA CENTER CITY PERHAM NEW PRAGUE ROLLINGSTONE WAVERLY LANESBORO LAKE CITY CANNON FALLS ALTURA ROCHESTER RICE LAKE ZUMBRO FALLS VILLARD GLENCOE NEW PRAGUE EDEN VALLEY CHASKA MILLVILLE BOWLUS MANTORVILLE ROCHESTER EITZEN ALBANY NEW ULM FOUNTAIN REDWING FOLEY OSAKIS SUNBURG RICE LAKE WINONA UTICA CAMERON WINSTED DENNISON ARLINGTON LEROY DURAND MINNESOTA CITY FREEPORT GLENVILLE MOTLEY HOUSTON RICHMOND SACRED HEART KELLOGG RICHMOND SAUK CENTRE KENYON PERHAM WOOD LAKE MELROSE LAKE CITY KELLOGG VILLARD PIERZ GREEN ISLE DALLAS HASTINGS PIPESTONE LAKE CITY ROLLINGSTONE PAYNESVILLE BROOTEN

# Cows 170 330 102 256 53 54 52 104 197 60 464 102 52 36 75 46 1988 348 298 68 64 51 40 47 352 178 148 289 45 160 440 508 319 294 143 857 511 277 67 57 75 112 173 125 55 115 67 70 628 108 54 148 68 113 561 684 42 48 102 198 147 261 187 94 462 467 270 156 25 3 70 144 38 866 73 131 104 113 288 38 119 381 63 67 64 700 385 49 84 43 45 92

SCC 110 110 110 111 111 111 111 111 112 112 113 113 113 113 114 114 115 116 117 117 117 118 118 119 119 119 119 120 121 121 121 121 121 122 123 123 123 123 123 124 124 124 125 125 125 125 125 126 127 127 127 128 128 128 129 129 129 129 130 130 132 132 133 133 133 134 134 134 134 135 135 135 135 135 136 136 136 136 137 137 138 138 138 138 138 139 139 140 140 140 140 140

Turn to DHIA SCC | Page 18

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Page 18 • Dairy Star • Second Section • Saturday, February 9, 2019

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ConƟnued from DHIA SCC | Page 17 Producer Name MILLER, JOHN & KRIS SPLETT, KEVIN J&A DAIRY MAUS, DARREL&LISA WALTER BROS FARM NELSON, BRUCE AND RUSS BLUE VIEW DAIRY FARM LAMBRECHT, RICHARD REUTER FARMS HINRICHS, TIM OPSAHLS HOLSTEINS FITSCHEN BROS RYBERG REG HOLSTEIN SMITH, JEREMIAH WISTE, LARRY & SHARON WOLD DAIRY H&J POPPLER ROY MARSCHALL PETERMEIER, JEFF WHITE ROCK DAIRY MILL, W DALE JOHNSONS ROLLING ACRES KUHL ACRES IV LLC KLEINS COW PALACE

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P A R T S

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CALL YOUR LOCAL GEHL DEALER TODAY! • A&C Farm Service Inc. Paynesville, MN • Aldrich Tractor Verndale, MN • Arnold’s St. Martin, Willmar, Kimball, MN • Caledonia Implement Company Caledonia, MN

• Mid-Central Equipment Henning, MN • Northland Farm Systems Inc. Owatonna, MN

IOWA

• Baumler Implement West Union, IA • Reiser Implement Waukon, IA

# Cows 302 44 147 70 440 86 291 101 155 111 41 321 38 51 29 48 409 48 822 158 1325 89 668

SCC 141 141 142 142 142 143 143 144 144 144 144 145 145 145 146 147 148 148 148 148 148 149 149

DAIRY STAR E-EDITION

CHOOSE

MINNESOTA

City PLAINVEIW ALMENA FRAZEE FREEPORT PLUMMER FERGUS FALLS CALEDONIA BELLE PLAINE HASTINGS GOODHUE GOODHUE LAKE CITY FREEPORT ALBANY SPRING GROVE BOYD WAVERLY MELROSE GOODHUE LEWISTON PETERSON AMERY LAKE CITY

SOUTH DAKOTA

• Lake County International Madison, SD

WISCONSIN

• Lindstrom Equipment Mondovi & Menomonie,WI

Dairy Star • Second Section • Saturday, February 9, 2019 • Page 19

Steps to shop safety

Best practices, correct equipment minimize injury risk

By Danielle Nauman danielle.n@dairystar.com

STEVENS POINT, Wis. – Working in a shop and operating equipment can cause dangerous situations. Taking proper safety precautions, however, can help minimize the risk of injury or death while preforming farm-related tasks.

Will Petska, human resources and safety director at Tractor Central, LLC, spoke about the best practices that can protect those performing daily tasks on farms, especially in a shop, to the attendees at the Agricultural Safety Connection Educational Seminar Jan. 8 in Stevens Point, Wis. “The biggest thing is to be prepared,” Petska said. “Agricultural pieces can be unpredictable. There are a lot of things to maintain on the equipment. It’s also important to ensure that you are using the right equipment or tools. Take the time to get the right tool that you need in order to perform the job or task safely. A screwdriver shouldn’t be used as a pry-bar, right?”

Petska urged producers to make sure all emergency exits, aisles, access to re extinguishers and electrical panels are kept clear of hazards, clutter and obstructions. He said common culprits that block access to those areas are things such as tool boxes, empty cardboard boxes, spare parts, forklifts, air hoses and electrical cords.

“If at all possible, it is ideal to have air hoses and electrical cords dropped from the ceiling with stops on them,” Petska said. “People can reach up and pull them down to use, and then retract them when not in use.

What that does is keeps them up of the oor, eliminating tripping hazards and decreasing potential wear and tear on the cords and hoses.”

Monitoring the condition of electrical cords in on-farm shops is another area of safety concern for Petska.

“Electrical concerns and issues, as well as Lockout-Tagout, a safety procedure to signal to others to ensure equipment is properly shut off and not able to be started up again prior to the completion of maintenance or repair work, are in the [Occupational Safety and Health Administration’s] top 10

“Take the time to get the right tool that you need in order to perform the job or task safely.”

WILL PETSKA, TRACTOR CENTRAL, LLC

in every industry, every single year,” Petska said. “Sometimes we drive over electrical cords or they get manipulated how they should not be. We get nicks or cracks in the insulation, and we don’t tend to look at them. We just keep using them, thinking they will be alright.”

Labeling of secondary containers

is another area of safety concern in an on-farm shop.

“Shops should not have any unidentied material in pails,” Petska said. “We might know that it’s a bucket of oil, but how does someone else walking into our shop setting know?

Also, if you are doing any type of mechanical work, other things such as antifreeze, oil and water could be mixed into oil. That is why it’s imperative that things are appropriately labeled in secondary containers.”

Storage containers for waste liquids should be suitable, and the materials need to be properly disposed of.

Safe lifting practices on the farm are often overlooked, Petska said.

“We often tend to forget about this in our industry,” Petska said. “It’s just rip, ram and tear. We’ve got to get the job done, as quickly and efciently as possible. We can’t forget that we need to use safe lifting techniques to avoid injury.”

Petska recommended to lift heavy objects using your legs and not your back. He said to use appropriate lifting equipment when available such as forklifts and skidsteers, being sure to keep within the working load limits for each piece of equipment.

“Brawn isn’t necessarily the best practice or the best method,” Petska said. “It is a cause of over-exertion injury. Sometimes the shape of an object is more of an issue than the weight, so be certain to use lifting aids. The safe practice is to use two people to lift odd-shaped objects that can be difcult to pick up.”

Another important factor in shop safety is to check the conditions of abrasive wheels such as bench grinders and pedestal grinders. Grinding wheels should be inspected for cracks and wear before each use. Petska said guards and tools rests should also be checked before use.

Minimizing jewelry, loose clothing and long hair in the shop is another important step towards best practices for safe working conditions. Those are hazards, especially when working around rotating and oscillating tools.

Fingers and limbs can be severed when those items get caught in equipment. Petska said several deaths occur each year due to entanglement.

Another risk to personal safety is not using the appropriate equipment to climb.

“Make sure you are using a ladder when necessary,” he said. “Don’t climb on boxes, pallets or tires or other things. Inspect the ladder before each use, and never use the top step or rung.”

Using the right tool for the job, especially when it comes to hand tools, is an important factor in farm safety.

“I grew up on a dairy farm,” Petska said. “I always joke that my dad probably could have used an old-timer knife and a hammer to overhaul an engine. … I still talk to him all the time that he isn’t using the right tool for the job. He just grabs stuff and makes it work. There is some ingenuity there that you have to appreciate, but as a safety professional, you just have to shake your head. Using what is nearby or handy instead of insuring you have the right tool for the job is a culture.

We need to ingrain and change that mindset in a shop setting.”

Mid-American Hay Auction Hay sales starts at 12:30 p.m. and are the 1st and 3rd Thursdays of the months of September thru May.

Thursday, February 21, 2019 Thursday, March 7, 2019

For more information, contact Kevin Winter 320-352-3803, (c) 320-760-1593 or Al Wessel at 320-547-2206, (c) 320-760-2979

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Page 20 • Dairy Star • Second Section • Saturday, February 9, 2019

Repair Frostbite With Teat Heal

45240 County Road 80 E • PERHAM MN 56573

218-346-3415

SALES EVERY MONDAY AT 10:00 A.M.

PerhamStockyards.com • CattleUSA.com Mitch Barthel Owner/Auctioneer 218-639-5228

Open Sundays Noon-8pm to Receive Stock • Complimentary Hay & Water Pens Provided

MARKET REPORT FOR MONDAY, JAN. 28TH SALE

VERGAS MN BLUFFTON MN BLUFFTON MN VERGAS MN VERGAS MN BLUFFTON MN BLUFFTON MN BLUFFTON MN VERGAS MN BLUFFTON MN BLUFFTON MN BLUFFTON MN VERGAS MN VERGAS MN VERGAS MN BLUFFTON MN BLUFFTON MN BLUFFTON MN BLUFFTON MN BLUFFTON MN BLUFFTON MN BLUFFTON MN BLUFFTON MN BLUFFTON MN BLUFFTON MN

SLAUGHTER COWS 1 Red Slaughter Cows 1 Blk Slaughter Cows 2 Blk Slaughter Cows 1 Red Slaughter Cows 1 Blk Slaughter Cows 1 Blk Slaughter Cows 1 Blk Slaughter Cows 1 Herf Slaughter Cows 1 Red Slaughter Cows 1 Blk Slaughter Cows 1 Blk Slaughter Cows 1 Blk Slaughter Cows 1 Red Slaughter Cows 1 Red Slaughter Cows 1 Red Slaughter Cows 1 Blk Slaughter Cows 1 Blk Slaughter Cows 1 Herf Slaughter Cows 1 Herf Slaughter Cows 1 Blk Slaughter Cows 1 Blk Slaughter Cows 1 Blk Slaughter Cows 1 Blk Slaughter Cows 1 Blk Slaughter Cows 1 Blk Slaughter Cows

1475 1700 1435 1675 1620 1320 1700 1210 1730 1235 1485 1380 1525 1345 1520 1325 1425 1590 1415 1400 1450 1515 1515 1385 1260

67.50 C 65.50 C 64.50 C 64.50 C 64.00 C 64.00 C 64.00 C 64.00 C 63.50 C 63.50 C 63.50 C 63.50 C 63.50 C 63.50 C 63.00 C 63.00 C 63.00 C 63.00 C 63.00 C 63.00 C 62.50 C 62.50 C 62.50 C 62.50 C 62.50 C

440 380 460 393 447 405 455 510 389 513 512 382 610 437 533 465 510 571 536 552 676 643 641 641 633 640 869 602

150.00 C 150.00 C 149.50 C 147.50 C 147.00 C 146.00 C 145.50 C 145.00 C 142.50 C 142.00 C 142.00 C 141.00 C 140.00 C 140.00 C 139.50 C 138.00 C 135.00 C 134.50 C 131.50 C 131.00 C 130.00 C 128.00 C 128.00 C 128.00 C 126.00 C 125.50 C 125.00 C 125.00 C

375 325 375 335 493 477 479 465 480 438 512 519

187.50 C 187.50 C 187.50 C 177.50 C 176.00 C 176.00 C 175.00 C 175.00 C 174.00 C 170.00 C 165.00 C 165.00 C

VERGAS MN VERGAS MN BLUFFTON MN BLUFFTON MN SWANVILLE MN BLUFFTON MN VERGAS MN VERGAS MN BLUFFTON MN BLUFFTON MN BLUFFTON MN BLUFFTON MN BLUFFTON MN DEER CREEK MN DEER CREEK MN SEBEKA MN PELICAN RAPIDS MN SEBEKA MN DEER CREEK MN BLUFFTON MN BLUFFTON MN BLUFFTON MN BLUFFTON MN BLUFFTON MN VERGAS MN

1 1 1 2 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 2 1 1

Red Red Blk Blk Blk Blk Red Red Blk Blk Blk Blk Blk Blk Blk Red Hol Hol Blk Blk Blk Blk Blk Blk Red

Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows

1365 1480 1260 1662 1530 1440 1535 1645 1440 1375 1475 1570 1325 1390 1445 1175 1520 1500 1290 1175 1505 1270 1452 1550 1540

62.50 C 62.50 C 62.00 C 62.00 C 62.00 C 61.50 C 61.50 C 61.50 C 61.00 C 61.00 C 61.00 C 61.00 C 61.00 C 61.00 C 61.00 C 61.00 C 60.50 C 60.50 C 60.50 C 60.50 C 60.50 C 60.50 C 60.50 C 60.50 C 60.50 C

MARKET REPORT FOR MONDAY, FEB. 4TH SALE

Teat Heal is a lotion containing Comfrey Extract, which soothes and promotes healing of chapped or damaged tissue, and Propolis Tincture, a natural antiseptic and healing agent. Teat Heal clings to the teat surface forming a good barrier, yet washes off easily prior to the next milking. Teat Heal helps keep teats conditioned and pliable.

The new DeLaval VMS V300 milking robot

DEER CREEK MN PELICAN RAPIDS MN DEER CREEK MN VINING MN DEER CREEK MN GARY MN PELICAN RAPIDS MN BROWERVILLE MN DEER CREEK MN VERNDALE MN VERNDALE MN BROWERVILLE MN

™

99.8% Attachment rate

DEER CREEK MN VERNDALE MN VERNDALE MN BROWERVILLE MN MENAGHA MN VINING MN BROWERVILLE MN DEER CREEK MN SWANVILLE MN DEER CREEK MN DEER CREEK MN PELICAN RAPIDS MN DEER CREEK MN VERNDALE MN VERNDALE MN RICHVILLE MN BROWERVILLE MN VERNDALE MN PELICAN RAPIDS MN BROWERVILLE MN DEER CREEK MN DEER CREEK MN DEER CREEK MN DEER CREEK MN VERNDALE MN PERHAM MN STAPLES MN VERNDALE MN

524 524 563 567 605 605 632 615 626 870 933

164.00 C 164.00 C 158.50 C 155.50 C 154.75 C 154.75 C 152.00 C 150.50 C 150.00 C 134.00 C 133.00 C

1630 1825 1905 1750 1785 1630 1670 1345 1825 1210 1215 1155 1565 1105 1480 1555 1555 1470 1220 1450 1905

68.00 C 67.50 C 65.00 C 63.50 C 61.50 C 61.00 C 60.50 C 60.50 C 60.00 C 60.00 C 60.00 C 60.00 C 59.50 C 59.00 C 59.00 C 58.50 C 58.50 C 58.50 C 58.00 C 58.00 C 58.00 C

2045 2070 1910 2090 1515 1745 1600 1635

73.50 C 73.00 C 71.50 C 70.00 C 68.50 C 67.50 C 66.50 C 66.50 C

Deer Creek - Complete Dispersal of 40 Bred Beef Cows (31Blk, 9 Red) Bred Flying W For March/April, V & P Pequot Lakes - 25 Fancy Blk & Bwf Bred Cows-Bred to Big Rok Bulls-Due March/April Randall - Complete Disp of 20 Blk & Red SimAngus, Bred Flying W, Due April 4th, ( 7 Hfrs, 13 Young Cows) Frazee - 7 head (1-Hol Springer, 3 Hol Hfrs, 3-Nurse Cows Hol & Hol/Angus) Audubon - 4 Hol Bred Heifers 1200-1300lbs, Hol Bred-Due March NYM’s - 2 Hol Springer Heifers-Bred Blk Angus McIntosh - 1 Hol Springer Heifer-Due March-Bred Blk Angus

7500 lbs milk per day

Up to

50%

10

DEER CREEK MN 7 Blk Beef Steer DEER CREEK MN 3 Blk Beef Steer BROWERVILLE MN 22 Blk Beef Steer PELICAN RAPIDS MN 5 Blk Beef Steer DEER CREEK MN 1 Blk Beef Steer DEER CREEK MN 7 Blk Beef Steer BROWERVILLE MN 2 Char Beef Steer DEER CREEK MN 8 Blk Beef Steer GARY MN 5 Blk Beef Steer Park Rapids MN 9 Blk Beef Steers Park Rapids MN 13 Blk Beef Steers SLAUGHTER COWS TOWNER ND 1 Hol Slaughter Cows TOWNER ND 1 Hol Slaughter Cows TOWNER ND 1 Hol Slaughter Cows TOWNER ND 1 Hol Slaughter Cows TOWNER ND 1 Hol Slaughter Cows PERHAM MN 1 Hol Slaughter Cows MILNOR MN 1 Blk Slaughter Cows COHASSET MN 1 Blk Slaughter Cows PERHAM MN 1 Hol Slaughter Cows MENAHGA MN 1 Blk Slaughter Cows MENAHGA MN 1 Blk Slaughter Cows MENAHGA MN 1 BWF Slaughter Cows OTTERTAIL MN 1 Hol Slaughter Cows MILNOR MN 1 BWF Slaughter Cows FRAZEE MN 1 Hol Slaughter Cows TOWNER ND 1 Hol Slaughter Cows MILNOR MN 1 Blk Slaughter Cows TRAIL MN 1 Hol Slaughter Cows MILNOR MN 1 Blk Slaughter Cows AUDUBON MN 1 Hol Slaughter Cows PERHAM MN 1 Hol Slaughter Cows SLAUGHTER BULLS PARK RAPIDS MN 1 Herf Slaughter Bull NEW YORK MILLS MN 1 Blk Slaughter Bull TOWNER ND 1 Blk Slaughter Bull HENNING MN 1 Red Slaughter Bull HENNING MN 1 Red Slaughter Bull FRAZEE MN 1 Hol Slaughter Bull EVANSVILLE MN 1 Herf Slaughter Bull WADENA MN 1 Hol Slaughter Bull

• Feb. 11th Feeder Sale • Friday, Feb 15th Bred Beef, Dairy, Slaughter Cattle, Hay & Straw Sale

Up to

faster attachment time

BEEF HEIFERS 4 Blk Beef Heifer 1 BWF Beef Heifer 6 Blk Beef Heifer 3 Blk Beef Heifer 2 Red Beef Heifer 2 Blk Beef Heifer 5 Blk Beef Heifer 3 Blk Beef Heifer 6 Blk Beef Heifer 7 Blk Beef Heifer 4 Blk Beef Heifer 5 Red Beef Heifer 10 Blk Beef Heifer 2 Char Beef Heifer 3 Blk Beef Heifer 2 Blk Beef Heifer 6 Blk Beef Heifer 9 Blk Beef Heifer 4 Blk Beef Heifer 4 Red Beef Heifer 5 Blk Beef Heifer 1 Blk Beef Heifer 1 Blk Beef Heifer 1 Blk Beef Heifer 6 Blk Beef Heifer 14 Blk Beef Heifer 6 Blk Beef Heifer 2 Blk Beef Heifer BEEF STEERS 1 Blk Beef Steer 2 Blk Beef Steer 1 Blk Beef Steer 1 Blk Beef Steer 3 Blk Beef Steer 6 Blk Beef Steer 5 Blk Beef Steer 4 Blk Beef Steer 4 Blk Beef Steer 3 Blk Beef Steer 7 Blk Beef Steer 6 Blk Beef Steer

%

Higher capacity

HAY & STRAW:

Little Falls - 30 Round Grass Hay 4x5’s, net wrapped New York Mills - 40 Big Square Alfalfa bales Perham - 78 3x3x8 Barley Straw Bales (delivery available) Thief River Falls - 4 loads 3x3x8 Wheat Straw Perham - 30 Round Bales of Alfalfa Perham - 34 Round Bales of Alfalfa Perham - 60 Horse Quality Small Square Bales (sell any amount)

• Feb 18th Feeder Sale Hog, Goat, Sheep Special Plain, WI (608) 546-3713

Waunakee, WI (608) 849-5043

www.delaval.com is a registered trademark of Tetra Laval Holdings & Finance S.A. and “DeLaval” is a registered trade/servicemark of DeLaval Holding AB © 2018 DeLaval Inc. DeLaval, 11100 North Congress Avenue, Kansas City, Missouri 64153-1296. All facts and figures are the result of more than two years of data collection from more than 20 test and pilot farms, actual results may vary and are not guaranteed. www.delaval.com

Birchdale - 50 Beef Feeders, 600-700 lbs., W, V, HR, KC, DF, P Birchdale - 20 Beef Feeders, 500-600 lbs., W, V, HR, KC, DF, P Browerville - 60 Goats Barnesville - 1 Fresh Ewe, 2yr old

• Feb 25th Feeder Sale, Hol Steer Special Wolf Lake - 40 Hol Steers, 800-1100 lbs., V & P Sebeka - 19 Hol Steers, 600-650 lbs., DH, KC, P, Fancy

Dairy Star • Second Section • Saturday, February 9, 2019 • Page 21

His, hers Valentine dinners I stumbled across these recipes the other day when I was cleaning out my recipe cupboard. The rst two recipes are family favorites in which anyone can make. Kim’s taco casserole is great for using up leftover nacho or corn chips from any party. Top it off with Mom’s cherry cheesecake, and you have a super easy Valentine dinner. If you promise to do the dishes, you will be giving your wife one of the best presents. If you are more adventuresome, try the pork roast and sweet potatoes with uffy blackberry dessert. Not really hard, but it does take some time to bake. Serve it on your good china with a few lit candles and soft music. You cannot nd that at any restaurant. Top either meal off with a glass of homemade Sangria. I served this over the holidays and ran out before I could get a glass. I will have to make extra next time. Enjoy.

Taco casserole by Kim Carrier 1 1/2 pound ground beef 1 small onion, chopped 1 envelope taco seasoning (or a combination of chili powder, cumin, paprika, salt and pepper) 1 cup water 1 package frozen mixed vegetables 6 ounces corn chips 10 ounces enchilada sauce or salsa 2 cups shredded cheddar cheese Brown ground beef and onion; drain. Stir in taco seasoning and water; simmer 10 minutes stirring occasionally. Stir in vegetables. In a 9-inch square pan, sprinkle half of corn chips. Add half of browned meat mixture, top with half enchilada sauce and half of cheese.

Repeat each layer beginning with corn

extract together and pour over cream cheese lling. Ready to eat.

Food columnist, Natalie Schmitt chips and ending with cheese. Bake at 350 degrees for 20-25 minutes. Add remaining corn chips and bake an additional ve minutes.

Cherry cheesecake dessert by Becky Dowell Pre-made graham cracker pie crust 8 ounces cream cheese 1/2 cup sugar 8 ounce container Cool Whip, thawed 20 ounce container cherry pie lling 1 tsp. almond extract Cream together cream cheese and sugar. Fold in Cool Whip. Pour into pie crust. Mix pie lling and almond

Pork roast and sweet potatoes 3- to 4-pound boneless pork roast 1 Tbsp. lemon-pepper 1 Tbsp. our 1/3 cup honey 1/4 cup lemon juice 1 Tbsp. brown sugar 6 sweet potatoes, peeled and halved lengthwise 1/2 tsp. nutmeg 3 baking apples, quartered and cored 2 small oranges, thinly sliced Sprinkle roast with pepper. Sprinkle top and sides with our and put the remaining our in the baking bag. Roast at 375 degrees for one hour. Combine honey, lemon juice and brown sugar.

Set aside. Pull the roast out of the oven after an hour. Slit the top of the bag and slide the roast out into the pan. Pour the juices inside the bag in the pan. Place sweet potatoes around the roast. Spoon the honey mixture over the roast and potatoes. Sprinkle with nutmeg. Cover and return to oven for 1-1.25 hours.

Arrange apple quarters, cut side up on sweet potatoes. Brush with honey mixture from pan. Cut a slit in the orange slices to make a twist. Place on top of roast. Return to oven uncovered for 1520 minutes.

Fluffy blackberry dessert 1 cup our, sifted 1/2 cup sugar 1/4 tsp. salt 3 large eggs, lightly beaten 1 cup heavy whipping cream 1 cup milk

1 1/2 tsp. vanilla 1 Tbsp. orange extract or Triple Sec 2 cups blackberries rinsed 2 Tbsp. butter Pre-heat oven to 350 degrees. Flour a large pie plate or tart pan. Whisk our, sugar and salt together. Set aside.

Whisk eggs, cream, milk vanilla and orange avoring. Stir wet ingredients into the dry ingredients until combined.

Pour in pan. Scatter berries on top. Dot with butter bits. Bake 40-50 minutes until barely set; will still jiggle. Serve warm for brunch or a special dessert.

Sangria 2 large oranges, washed. Slice one, juice the other 1 large lemon, washed and sliced 1/4 cup sugar 1/4 cup Triple Sec 1 bottle (750 ml) red wine, chilled Add orange, lemon and sugar to large pitcher. Mash gently with wooden spoon till fruit releases juice and sugar dissolves, about one minute. Stir in orange juice, Triple Sec and wine. Refrigerate for at least two hours up to eight hours. Before serving, add 6-8 ice cubes to pitcher. Stir briskly. Serve immediately.

Natalie, Mark and his brother Al, farm together near Rice, Minn. They milk 100 registered Holsteins under the RALMA prex. Their four children are grown up and all involved in agriculture with hopes of someone returning to the farm. For questions or comments, please e-mail Natalie at mnschmitt@ jetup.net.

Air King industrial air cleaners are

a valuable tool for capturing most airborne nuisance particulate. Our self-contained filtration units continuously pull contaminated air through multiple stages of highly efficient micro-glass filters. The filtered air is then recirculated back into the working environment without the need for duct work. This results in a cleaner, healthier atmosphere for employees, while saving you money by keeping heated or air-conditioned air inside your facility.

ARLSON

WHOLESALE, INC.

1-800-669-4038

www.carlsonwholesale.net Sauk Rapids, MN Rochester, MN

Page 22 • Dairy Star • Second Section • Saturday, February 9, 2019

Don’t let your cows fall!

Get your concrete scabbled and prevent an accident!

Smith’s of Wisconsin

Serving the Midwest over 30 yrs.

REFERENCES AVAILABLE UPON REQUEST

Scabbling makes grooves in your concrete 2” wide and 3/16” deep so your cows ALWAYS have traction.

1-800-525-9364

www.farmriteequip.com

It’s hard to believe the best can be even better. But with extensive feature upgrades, increased visibility and a more comfortable cab, Bobcat® 500 platform loaders defy the odds.

Dassel, MN

Willmar, MN

320-235-3672 877-484-3211

Baked potato soup 4 large russet potatoes, baked and slightly cooled 2/3 cup butter 2/3 cup flour 6 cups milk 3/4 tsp. salt 1/2 tsp. pepper

FARM-RITE EQUIPMENT, INC.

320-275-2737 888-679-4857

From the kitchen of Debbie Mess, Rosendale, Wis.

St. Cloud, MN

4 chopped green onions, divided 12 slices of bacon, fried and crumbled, divided 1 1/4 cup shredded cheddar cheese, divided 8 ounces sour cream

Cut potatoes in half and scoop pulp out. Set aside. Melt butter on low heat.

Stir in flour for one minute. Slowly add milk. Cook on medium heat until thick and bubbly. Add potato pulp, salt, pepper, half of the green onions, half of the bacon and 1 cup of cheese. Cook until heated. Stir in sour cream. Add more milk if it seems too thick. Top with remaining onion, bacon and cheese.

320-240-2085 844-262-2281

N13438 STATE HWY 73 WITHEE, WI 54498 Ken Stauffer 715-559-8232 Rocky Olsen 715-721-0079 Travis Parr 715-828-2454 Riley Nolt 715-507-1900 Office: 715-229-2500

SPECIAL FEEDER CATTLE & BRED BEEF AUCTION Tuesday, Feb. 12, 2019 -11 a.m.

Expecting 400-500 head CHECK OUR WEBSITE FOR CONSIGNMENTS! 2019 Special Feeder Cattle Auctions 2nd & 4th Tuesday of each month!

DAIRY AUCTION Wednesday, Feb. 13, 2019 -11 a.m.

y y y y y y y y VALENTINES SPECIAL y y y y y y y y Bring your sweetheart & buy him or her a cow!

Serving FREE Soft COMPLETE HERD DISPERSAL: Serve Ice Cream 114 Registered & High Grade Dairy and Cows (54) Holstein & (24) Jerseys, Valentine including (36) Open Heifers. Holstein cookies! dairy cows have a RHA of over 30,000# tank average is 92#!!! Jersey herd is over 19,000#RHA!!! Dairy Cows are averaging a 4.25BF 3.25P & scc 110! These are tiestall cows, on full vac program and regular herd health.

Over 20 years AI using TOP GTPI bulls for high components and functional type through Select Sires, ABS, and St. Genetics. Sires include Silver, Jedi, Brewmaster, SuperShot, Denver, Pittbull, Lemonhead & Regency. Current service sires include Crimson, Diversety, Dante, JoSuper, Spectre, Chance, Pharoh-P, Chrome, Garnett & Dominate. Lots of fancy individuals with GTPI over 2500!!! This is a FANCY young herd and the Martins have done an excellent job, giving you a great opportunity to add top quality cows to your dairy herd! Coming from James & Monica Martin, Lime Springs, IA MANY MORE PICTURES ON OUR WEBSITE!

Baked penne and Italian sausage 1 pound penne noodles, cooked al dente 1 pound sweet Italian sausage, cooked and crumbled 3 cups heavy cream 28 ounces crushed tomatoes 3/4 cup grated parmesan cheese, divided

Preheat oven to 375 degrees. In a large mixing bowl, stir together the noodles, sausage, cream, tomatoes, 1/2 cup parmesan, gorgonzola, ricotta, 2 cups mozzarella and basil. Pour into a large, greased casserole dish. Top with remaining mozzarella and parmesan. Dot butter over the top in small pieces. Cover with foil and bake for 30-40 minutes. Uncover and bake another 10-15 minutes until top is browned.

Danish pudding torte 3 1/2 cups water 1 cup flour 1 cup chopped pecans, divided 1/2 cup brown sugar 1/2 cup butter, softened 1/4 cup sugar

COMPLETE HERD DISPERSAL #2: 55 Holstein, Red Holstein, & Swiss Cross Dairy Cows, tiestall, outside daily, fed home grown feed, avg 55# SCC 150-250, 4.1BF, all AI sired over 20 years with full mating program since 1996. Cows fed dry hay and a grain mix, NO silage. Cows are in thinner Áesh. *NOTE all heifers selling at 2-15-19 Heifer Auction* Coming out of Dunn County, WI 4 Extremely FANCY Holstein Springing Heifers from the best herd ever sold at Premier! Due within 3 weeks. Sires include Bradnick, Spur, Petrone & Dragonheart. Service Sires are Bob & Al. Freestall and headlock adapted, full vac program, super nice!!! Coming from John and Charlene Bennett, WestÀeld, WI 9:30 AM selling Hay, Straw & Firewood EVERY THURSDAY - 11AM HOGS, SHEEP & GOATS. CALVES AT 12:00 FOLLOWED BY FED/MARKET CATTLE

Weekly Highlights at Premier

Full market report online and all major newspapers!!

This last Wednesday we had no dairy auction due to the extreme cold so we will recap the previous weeks auction. We sold 197 dairy cattle, two herds selling with an absolute front end lineup of high quality dairy cattle! Many reputation sellers!! Selling on a continued stronger market. 95% of the run parlor freestall cows!

Top supreme fresh cows $1,800-2,100. Lots of nice sound cows selling from $1,200- 1,775. Top quality springing heifers $1,100-1,650, many off the herd AI bred and sired! Very few lower quality cows and springing heifers sold Wednesday, but some below $1,000.

This week Top fed Holstein steers $94. Top Angus steers $122.50 Top market cow $ 72,Top market bull $79. Thank you for your business. www.premierlivestockandauctions.com

1/4 cup gorgonzola cheese, crumbled 1/2 cup ricotta cheese 4 cups shredded mozzarella cheese 1/4 cup chopped fresh basil 2 Tbsp. butter

16 ounces strawberries, sliced 12 ounces cream cheese, softened Two 4.75-ounce Junket Danish Dessert, strawberry flavor 3-4 bananas, sliced 1/2 tsp. salt

Preheat oven to 350 degrees. For crust, combine brown sugar, flour and salt.

Cut in butter until crumbly. Stir in ½ cup of pecans. Press into a greased 9- by 13-inch pan and bake for 12 minutes. Cool. Beat cream cheese and sugar.

Stir in remaining pecans. Spread over cooled crust. Layer banana slices over cream cheese layer. On the stovetop, bring the Danish dessert and water to a boil, stirring often. Cook until it thickens. Add strawberries. Pour on top of banana layer and refrigerate until set. Store in refrigerator.

You can also use frozen strawberries, just leave out 1/2 cup of water. You can also substitute the strawberries with raspberries; use raspberry flavored Danish dessert. The Junket Danish Dessert comes in a box similar to Jell-O and can be found near the canned pie fillings in the grocery store.

Tell the advertisers you saw their ad in the Dairy Star!

Dairy Star â&#x20AC;˘ Second Section â&#x20AC;˘ Saturday, February 9, 2019 â&#x20AC;˘ Page 23

EasySwing Cow Brushes ÂŽ

From Taste of Home

Southwestern beef and rice skillet 1 pound lean ground beef (90% lean) 1 medium onion, chopped 1 medium green pepper, chopped 1 jalapeno pepper, seeded and finely chopped 1-1/2 cups uncooked instant rice 1 can (14-1/2 ounces) diced tomatoes with mild green chilies

1-1/2 cups beef broth 1 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup shredded Mexican cheese blend

No electricity needed!

In a large skillet, cook beef, onion, green pepper and jalapeno over medium heat until meat is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes; drain.

Add rice, tomatoes, broth and seasonings. Bring to a boil, then reduce heat.

Simmer, covered, until liquid is absorbed, about 5 minutes. Fluff with a fork.

Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.

(800) 800-5824 www.agromatic.net MN & IA Sales Rep - Dewey Vine - (563) 387-7466 WI Sales Rep - Erik Niemeier - (608) 574-6046

Quick sausage tortellini soup 3 Italian turkey sausage links, casings removed 1 medium onion, chopped 4 garlic cloves, minced 1/4 teaspoon crushed red pepper flakes 6 cups reduced-sodium chicken broth 1 jar (24 ounces) pasta sauce 1 can (15 ounces) crushed tomatoes

2 tablespoons tomato paste 2 teaspoons dried basil 2 teaspoons balsamic vinegar 1 teaspoon dried parsley flakes 1-1/2 teaspoons sugar 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/2 teaspoon pepper 2 cups frozen cheese tortellini Shredded Parmesan cheese, optional

In a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink and onion is tender, 5-7 minutes, breaking up sausage into crumbles; drain. Add the garlic and pepper flakes; cook 1 minute longer. Stir in the broth, pasta sauce, crushed tomatoes, tomato paste, basil, vinegar, parsley flakes, sugar, oregano, salt and pepper; bring to a boil.

Add tortellini; cook, uncovered, until tortellini are tender, 3-5 minutes, stirring occasionally. Serve immediately. If desired, top with cheese.

CANOLA MEAL CORN GLUTEN FEED CORN DISTILLERS GRAINS CORN STARCH LINSEED MEAL FLAX SEED OAT HULLS RICE HULLS SOYBEAN MEAL SOY BEST SOYBEAN HULLS SOY FLOUR SOY PLUS

AMINO PLUS SOY ISOLATE WHEAT MIDDS WHEAT GERM MEAL BEET PULP CASEINATES CHEESE SCRAPS SAW DUST FOOD BY-PRODUCTS LACTOSE NONFAT DRY MILK SUGAR/DEXTROSE WHEY PROTEIN POWDER

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Noah VanBeck 320-241-3087 (Cell)

Buyers & Feeders of damaged corn, soybeans, screenings, wet, hot, dry, ďŹ re and silo corn.

Trucks available.

Z BAR FEED YARDS

-

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8

Calving Pens

Portable Chutes

Steer Feeder

Deluxe Chutes

$2,879

10,999

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$4,179

Spanier Welding and Metal Fabrication

Paynesville, MN â&#x20AC;˘ 320-243-7552

Page 24 • Dairy Star • Second Section • Saturday, February 9, 2019

SPECIAL DAIRY SALE

ENGINE GENERATOR SETS

Wednesday, February 20 • 9 a.m.

We are the authorized distributor for Kohler, MTU and Blue Star generators.

Results from our Jan. 16 Dairy Sale: HOL SPRINGERS ......$ 700-1100 HOL MILKING COWS .$600-1175

SPECIAL HOLSTEIN STEER SALE FRIDAY, FEB. 22 11 A.M.

Tri-State Livestock

G3 Power Systems, LLC

Sioux Center, IA • 712-722-0681

www.tristatelivestock.com

Jim Schulzetenberg • 320-256-3575

NOTE: Our “Special Dairy Sale” is now on the 3rd Wednesday of each month. Dairy Cattle can also be sold the first Friday of every month at noon.

SILAGE

is no match to the

Easy Rake

™

Silage Facer

THIS RAKE DON’T BREAK.

Increases safety | Reduces feeding time | No hoses to hook up Quickly attaches to any loader | No moving parts Preserves particle cut length | World’s Best Facer Proudly built in USA See the patented Easy Rake silage facer at www.easyrakefacer.com or call 320-979-5220.

Silo Unloaders Plan Your 2019 Feed Storage NOW!

MANY MODELS TO CHOOSE FROM! Used unlloaders also available.

Hanson Bunker

Configure your feed center at Hansonsilo.com or call 800.THE.SILO Hanson Silo Company...The leader in feed storage for over a century!

Lake Lillian, MN • www.hansonsilo.com

1-800-THE-SILO

“On Call” Service 24/7