Wagyu World

January/February 2018

Wagyu World | January / February 2018

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Florida Wagyu Production Sale MARCH 3, 2018

SOUTHEASTERN LIVESTOCK PAVILION

OCALA, FL 1:00  () BAR R SABURO 53Y

INCREASE PROFITABILITY

BAR R SABURO 53Y SCD-VA Tenderness-10 FB13915 DOB 05/10/2011 Shigeshigetani

Haruki 2 Suzutani

Bar R 68P

Bar R Michisuru 2 K Miss Bar R 18H

Sanjirou

Michifuku Suzutani

Miss Bar R 321H

Michifuku JVP Ms Kikuchisa 19E

Bar R Shigeshigetani 30T

Bar R Miss 2N

•

53Y is ranked #1 for Ribeye Area in the 2017 National Wagyu Sire Summary

•

53Y is ranked #1 for Residual Feed Intake (RFI) of 18 Bar R Shigeshigetani 30T sons in a Grow Safe trial in 2013

IMPROVE MARBLING

•

53Y is ranked 6th for Marbling in the 2017 National Wagyu Sire Summary

DECREASE CALVING PROBLEMS

•

Wagyu Cattle are known for Calving Ease

Sale Features Premium Wagyu Genetics: • HEIFERS • DONOR COWS • EMBRYOS  USDA APPROVED AND EU EXPORTABLE • OFFERING A SELECT SET OF BULLS

SALE MANAGEMENT

SCHACHER AUCTION SERVICES Robert Schacher 817-219-0102 PO Box 33804, Fort Worth, Texas 76162 rob@schacherauction.com • www.schacherauction.com

Sale broadcast live on www.superiorclicktobid.com

800-431-4452

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CLEAR CREEK CATTLE COMPANY Lucky Jurgens - 352-274-5421 9501 West Hwy 326, Ocala, FL 34482 www.clearcreekfarm.com lucky@clearcreekfarm.com Bruce Ekstrom 352-266-5421

CLEAR CREEK CATTLE COMPANY IS LOCATED AN HOUR NORTH OF ORLANDO AND IN CLOSE PROXIMITY TO DISNEY AND UNIVERSAL THEME PARKS.

Wagyu World | January / February 2018

The Production Sale

M ay 19 2018 P ,W th,

ullMan

ashington

selling wagyu fullblood and purebred bulls, females, pairs, semen and embryos

the home of Bar R Shigeshigetani 30T & many top Wagyu sires

wagyu cattle selected on both carcass and performance data

JERRY & HEIDI REEVES 1751 Halpin Road, Pullman, WA 99163 509-595-4242 • jreeves@colfax.com Wagyu World | January / February 2018 WWW.BR2WAGYU.COM

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this issue January/February 2018 Volume 4, Number 2

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10 Market matters Wagyu To China

Now that China has opened its doors to import U.S. beef, the entire cattle market could change. With these changes means opportunities for the Wagyu breed as a whole. >> By Jeri Tulley

14 Ranch Reach

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Behind The Program

There was a partnership established years ago and it was formed around the love of Wagyu and a passion to raise the best genetics possible; meet Synergy Wagyu! >> By Jeri Tully

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34

20 HEALTH & HUSBANDRY Calving 101

Spring calving is in the air and with that, make sure you are prepared. These checklists will assist you in having live, healthy calves with happy momma cows this spring. >> By Dr. Anita Varga 4

Wagyu World | January / February 2018

COVER>>

Taken By: Show Champions Location: Denver, Colorado

28 OUT & ABOUT

Results from the record breaking, Celina Cattle Company production sale plus, the Mile High Wagyu Experience and all of the winners from the National Western Stock show. Be sure to study the calendar as it is starting to fill up, plus find out who is this year’s A.W.A. officer team plus much, much more.

28 32 Ranch Reach Lazy A Ranch

When it comes to educating the younger generations about beef and where their food comes from, the Heard family from Texas has dedicated their ranch to just this. They are raising Wagyu influenced grass fed beef, marketing it and teaching about every step that this takes. >>Heather Smith-Thomas

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38 Living prime Old Gingo Boots

Be spring and summer ready with these just released looks from Old Gringo. With Old Gringo boots, you know you’re wearing the best made, best quality materials and most importantly, the most fashion forward boots around.

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41 HEALTH & HUSBANDRY 6 7 8 37

EDITOR’S LETTER Publisher’s Post Contributors INDEX

Global Vitamin Shortage

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With a shortage of both vitamins A and E worldwide learn how to deal with this and what it means for the future of feeding and general nutrition. >> By Dr. Jimmy Horner Wagyu World | January / February 2018

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Editor’s Letter | WW

January/February 2018

Solid support It is hard to believe we are well into 2018. The year started off with seeing many familiar faces at the National Western Stock Show in Denver. As the country faced below freezing temps and blizzard conditions, those in attendance at the Wagyu show at the National Western enjoyed temps in the 60s with very sunny skies. The winter that most of the country has faced makes me very thankful that the days are already getting longer and spring is on its way. Before we know it, we will be seeing blossoms and lots of green grass. Heading into spring also makes for many Wagyu events and opportunities to join fellow enthusiasts to support the breed that we all love.

The Wagyu breed in its own right is young and in order for it to continue to grow it takes the support of everyone who is involved. Just being there to support any of the events helps the breed as a whole.

Not only does coming together create camaraderie amongst the group but it also lets new comers to the breed know that there is an inner support system and is in the end, a reason to be part of any breed association. There have been many breeders and board members of the Wagyu breed that have not only sacrificed their time but also their own money to be able to support breed events; both related and unrelated to the association. Folks like these are the reason why breeds succeed.

It is always a pleasure to come together with breeders to help promote Wagyu genetics and its amazing product. It is an honor to extend a hand to a newcomer and help answer any questions and I truly enjoy catching up with so many of you even if I only see you once a year. I know I am not alone when I say this and there are many members that would do the same but this type of energy starts at the top. Thank you to those in our leadership and breeders that will and has set themselves as good examples of growing a breed. This rock solid support is seen and greatly appreciated by so many.

Spring is in the air and with that, so is calving season. This issue, my very own vet joins us with tips for calving to make it easier on both you and momma. As always, we visit with some Wagyu programs and this issue we travel to Texas and then East to learn about a very successful Wagyu partnership. Coming out of winter takes its toll on the body and Dr. Jimmy Horner discusses vitamins and the needs that some of your cows may have. On the market side of things, we look into the affects that opening trade with China will have on our markets with close attention to the demand for Wagyu. To recap the winter, Out and About includes the last two sale results, the show results from the National Western and the upcoming events in the Wagyu industry. Nothing cures the winter blues like a new pair of boots and we have exactly what you are looking for with the latest and greatest from Old Gringo!

I look forward to seeing so many of you in the next few months. Enjoy winter and the first few steps as we stroll into spring.

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Wagyu World | January / February 2018

Publisher’s Post | WW

What you may not know about JDA!

While there are a lot of breeders out there who know about JDA and our services, there are a number of you who are just learning about us. So that we can all begin 2018 with the big picture here are some things you might know, some you thought you knew, and some that just don’t matter.

1. We’re a family business that has been going strong for over forty years; James Danekas was our founder and leader for all of those years until we lost him in 2015. We are continuing what he began in the same fashion that he always did business with honesty and integrity.

2. We’re not only Sale Managers or Magazine Publisher; we have also won many awards for our advertising campaigns, and ad and catalog designs and are one of the top branding companies in the industry.

3. Our office is located on our ranch and is in an old three story pump house that has been completely renovated. It’s great to be able to walk to work!

4. Yes, sometimes on the phone you will hear dogs barking, roosters crowing and birds in the background. The dogs have their favorite spots in the office, the roosters are always under some window and whenever someone comes up the drive, they all sound the alarms.

5. When we manage and market your event we give 125 percent; we’ve got one of the best marketing teams in the country and our comprehension on handling your advertising strategies and getting your event on social media are beyond scope.

6. We don’t have landline phones because each time it rains, they go down, and my cell phone only works in one spot on the second floor of the office.

7. We can create some visually stunning logo designs for all of your business needs and help you every step of the way with your advertising program.

8. You cannot trust your GPS to get you to our doorstep - just call us and we’ll get you close.

9. It’s your sale and we listen to what you want and how you want it to happen. Then we make your ideas a reality.

10. We never travel light, even when we try. Don’t judge!

11. We really do believe in this Wagyu breed and feel privileged to be a part of it. We play a small role in letting the world know what the breed has to offer.

12. We’re a small group; there is Mercedes who has so many roles, Morgan who can do just about everything in our office and is our tech guru, and last but not least is Israel who is a top level artist and our resident social media expert. We live to crush deadlines…. No really!

13. We also have some of the best livestock writers of our industry writing for the Wagyu World magazine. We applaud their professionalism and enthusiasm they give to each and every article.

14. Keep in mind we are backed by forty years of experience and dedication to the livestock industry and the knowledge that those years have conferred upon us.

15. Closing out we just want to wish all of the Wagyu Breeders a great 2018 and if we can help you in any way, please let us know.

Sherry Danekas - Publisher

Publisher: Sherry Danekas sherry@jdaonline.com Editor & Advertising: Mercedes Danekas-Lohse mercedes@jdaonline.com Circulation/Subscriptions: Morgan Fryer P: (530) 668-1224 W: www.buywagyu.net M: P.O. Box 8629 Woodland, CA 95776

morgan@jdaonline.com • (530) 668-1224 Design Department: Israel Robinson israel@jdaonline.com • (530) 668-1224

WAGYU WORLD, is owned and published bimonthly by James Danekas and Associates, Inc. Subscriptions: Domestic: $25.00/one year (Presort Standard U.S. Postage Paid: Tuscon, Arizona., Address corrections requested) International: Canada - $55; Mexico - $100; Foreign - $100 Wagyu World | January / February 2018

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Contributors | WW

Discovery This Issue’s Four Contributors Share Themselves With Us. Dr. Jimmy Horner

Jeri Tulley

Nutritionist / CEO Protocol Technologies

If I had to choose a theme song for myself, it would be…

“Takin’ Care of Business” by Bachman-Turner Overdrive, 1973. I suppose I would like to think this song characterizes my life and 32 year career thus far, but for those who know me well, I would need to add the words, “and Having Fun” to the title since I like to laugh and be a little goofy at times (actually most of the time).

If I got to choose any car in the World, my dream car would be… without a doubt it would be a military issue hummer.

I have always wanted one.

They’re simple, rugged, tough, and they’re the only vehicle for which I would entertain giving up my Ford ¾ ton truck.

I’ve always wanted to be an Olympian (not really!) and if I was, this winter I would be competing in the… curling competition. I’m not a very good skier and I’m known to live on the granny slopes at ski resorts because I sight-see more than I ski. So, I’d probably be a curler since I was taught at an early age on how to best use a broom. Sweeping ice shouldn’t really be that tough……

8

Writer

If I had to choose a theme song for myself, it would be…

It is Well with My Soul. I love the backstory behind the song. Even though Horatio Spafford’s circumstances were sad as he wrote the song, his faith, shining through the song’s words, has inspired people for over 100 years.

If I got to choose any car in the World, my dream car would be… a dark blue or burgundy exterior, well equipped, fourdoor, one-ton truck with leather heated seats that gets 50 miles per gallon and has an auto-clean button. Oh! It would be really nice if it had one of those scroll up privacy screen things that you see in movies when people are being chauffeured, so that I could roll it up for peace and quiet when my children are being loud in the backseat. :) I’ve always wanted to be an Olympian (not really!) and if I was, this winter I would be competing in the… ski jumping event. I love the feeling of flying through the air.

Wagyu World | January / February 2018

Heather Smith-Thomas Rancher/ Writer

If I had to choose a theme song for myself, it would be…

“Climb Every Mountain” from the Sound of Music

If I got to choose any car in the World, my dream car would be… a new feed truck (for

feeding our cows) just like our old 1973 Chev (that’s still doing the job), but newer!

I’ve always wanted to be an Olympian (not really!) and if I was, this winter I would be competing in the… I’d rather

do a summer sport like endurance riding

Dr. Anita Varga Large Animal Veterinarian

If I had to choose a theme song for myself, it would be… Don’t

stop believing by Journey

If I got to choose any car in the World, my dream car would be… I have several…

a 1969 black El Camino or a Porsche 911 that has been modified by RWB

I’ve always wanted to be an Olympian (not really!) and if I was, this winter I would be competing in the… Since I

dont like the cold I would probably do really well in a “hot chocolate drinking contest”.

3

P M

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Wagyu World | January / February 2018

@JDAINC4

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Market Matters | WW

Wagyu to

CHINA

By Jeri Tulley

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Wagyu World | January / February 2018

I

n mid July of 2017, China lifted their 14-year ban on US beef.

Until that time, US producers were locked out of the fastest growing beef market since 2003, when the Chinese banned US beef after a cow in Washington state tested positive for mad-cow disease. The USDA has China’s beef imports listed as increasing to $2.5 billion in 2017 from $275 million in 2012.

According to a report from RaboResearch Food and Agribusiness group, the US cattle and beef industries are expanding and should continue in this expansion for another two to three years. The report provides an overview through 2025 for the beef and cattle sectors and forecasts an increase in US beef exports. Part of this expected increase comes from China opening its doors to US beef. This is an exciting opportunity for many US beef producers, Wagyu producers included, as the opportunity for increased beef exports should support or possibly drive up the price.

Texas Agriculture publication sited Don Close, senior Animal Protein Analyst at RaboResearch Agri-Finance and co-author of the report, as predicting that although the US has generally been a net importer of beef, with a few isolated exceptions, that could change in the next few years.

With the improvement of the quality of US beef over the past ten years and expanding export markets, the US is on track to exceed ten percent of carcass weight in exports, which is a feat that has never been accomplished. Close claims, “We really see the growth

opportunity for total sales of US beef being with our exports to Southeast Asia and China, so that this side of the equation still looks very promising for the long-term pull.”

For US beef to be eligible to be exported to China, it has to be age and source-verified with the animal’s age at slaughter less than thirty months.

Also the meat should not contain the growth-promotant

Ractopamine, found in the drug Optaflexx, made by the Eli Lilly and Co. unit Elanco.

With the restrictions imposed on US beef imports, there has been a limited supply available to the end consumer.

One article published in August of 2017 by Bloomberg News was titled, “U.S. Beef is Back on China’s Shelves – But China Doesn’t Care.” It stated two premises – that Australia and other countries rushed in to fill the void that the ban on US beef in 2003 created and that now Chinese customers are continuing to choose other countries’ beef products because they offer a larger variety of cuts on the shelf and because consumers are purchasing out of habit.

It did suggest a ray of hope for US Wagyu producers by pointing out that

US meat that did make it through the restrictions was usually destined for a premium market.

George Owen, Executive Director of the American Wagyu Association, believes that the opening of the Chinese market is an opportunity to export US Wagyu to supply the Chinese customer who wants a premium product. Owen states, “I’ve had a wave of importers contacting me about Wagyu. The main difficulty I see is that they don’t know what they want. I’ll ask if they are looking for fullblood or halfblood meat, if they are marketing on percentage or grading, and they just don’t know. They just know that they want Wagyu.” Owen takes these contacts as an opportunity to educate the potential customer and then refers them on to AWA member producers who match the customer’s needs.

George says that his next question to the importers is, “How much do you want?” The importers almost always state a huge volume that Owen says exceeds the entire current US Wagyu supply. In conversations with producers who are trying to jump through all of the hoops to begin exporting to China, Owen says that the main point he comes away with is, “Make sure you get your money first before the beef ever leaves the country.”

Entering the Chinese market, the largest growing beef market in the world, could prove to be extremely profitable for US producers. However, there will be many restrictions, challenges, and hurdles to face to understand fully and to capitalize on the potential that exists.

Wagyu World | January / February 2018

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Wagyu World | January / February 2018

NEW DATE!

August 18 2018 S ,V th,

pringfield

ermont

We are graciously moving our sale date for the convenience of our fellow AWA members wanting to be at both the Texas AWA conference and at our Vermont sale. Thank you for your support and we will be excited to see you at both events!

Sheila patinkin, owner Cell: 847-702-7812 • email: sCpatinkin@yahoo.Com RogeR osinChuk, supeRvisoR • 603-313-0676 150 loweR paRkeR hill Road spRingfield, vt 05156 Wagyu World | January / February 2018

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Ranch Reach | WW

S

Behind the Program

ynergy is defined as the interaction or cooperation of two or more organizations, substances, or other agents to produce a combined effect greater than the sum of their separate effects. Aptly named, Synergy Wagyu is a consolidation of Stonyrun Genetics, owned by Loren Ruth and his son, Mitchell, and Kentucky Stud, owned by Joe Pettit.

Loren grew up on a dairy farm in Spring City, a small borough in Pennsylvania. He went to college for dairy production. After graduating, Loren developed a successful Jersey herd partnership with an Australian counterpart in the late ‘90s. Over the years he made multiple trips to Australia. It was on one of these trips that he read an article in a dairy magazine about the Wagyu breed that piqued his interest. He began researching Wagyu and gathered information for about two years before buying his first Wagyu animal in 2007. Stonyrun

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Wagyu World | January / February 2018

By Jeri Tulley

Genetics is Loren’s Wagyu business, and he is still heavily involved in dairy cattle.

Loren’s son, Mitchell, was in high school when that first Wagyu purchase occurred. Growing up working with the cattle, Mitchell attended Morrisville State College, where he earned an Associate’s degree in dairy science and then transferred to Cornell, where he received his Bachelor’s in dairy science in 2015. After graduating, Mitchell went back home and started working with his dad and Joe in their new partnership.

Although Joe was not raised on a farm and jokes, “I’ve never milked a cow in my life,” he also had significant exposure to agriculture in his teenage years. Being an outdoors person, Joe joined 4-H with a high school friend; 4-H is a global network of youth organizations whose mission is “engaging youth to reach their fullest potential while advancing the field of youth devel-

opment.” With its rich agricultural history and its slogan of “learn by doing,” 4-H inspired Joe and his friend to begin a calf-finishing project in his local community in South Jersey. They would buy young bull calves to finish off and sell to the neighbors. Discovering very quickly that their finishing project was pretty popular, Joe and his friend turned a nice profit selling beef halves to family and friends.

For several years, the boys explored and learned by raising several different breeds to see what worked best for their small business. Joe says, “We delivered a nice product, and the next thing you know, we had the neighborhood fighting over buying halves off of us.”

In college Joe began working for a casino. This job led to an eighteen-year career with multiple casinos. Joe eventually moved down to Key West where he bought some businesses and owned a commercial fishing fleet. On a business

trip to Las Vegas, Joe tasted his first Wagyu at the The Old Homestead restaurant at Caesar’s Palace. Before ordering, he and the bartender got into a lengthy discussion over the merits of halfblood versus fullblood and whether the price difference was worth it. Joe “ponied up for the fullblood” and remembers it as a stunning piece of meat. At that point, Joe began diligently researching Wagyu. His very first investment in Wagyu was a Stonyrun bull that he purchased from Loren and Mitchell. Joe ended up buying a seventy-acre cattle farm in the rolling hills of central Kentucky, where Synergy Wagyu now keeps most of its fairly large recip herd.

With Loren and Joe each focusing their business models on purchasing the best Wagyu genetics possible for their personal herds, they began to see each other at the various Wagyu sales. Joe laughs as he recalls, “Most of the sales we were always

butting heads bidding on the same animals.

It became obvious that we needed to partner rather than continue to try to outbid each other.” Synergy Wagyu was created from that partnership, with Loren overseeing the genetics side, Joe as the business manager, and Mitchell managing the herd.

Loren describes Synergy’s cattle as “superior genetics with top-shelf donor cows and genetics. We have black genetics in the US, and both black and red genetics in Australia and South Africa.” Although they are geographically spread out with their recip program in Kentucky and their fullblood program residing in Pennsylvania at Spring City on a retrofitted dairy farm, Mitchell oversees all momma cows.

Overall, the three partners are impressed by the temperament of the Wagyu breed, and Joe comments that in addition to the natural

calm demeanor, “Mitchell is very skilled with our ladies. Because he handles the cows daily from a very young age, Synergy Wagyu animals are extremely docile. This docility can be seen in Synergy cattle when you can work them in a lot without a squeeze chute. There aren’t too many programs like that.”

Besides their US program, Joe, Loren, and Mitchell have expanded into South Africa with the intent of establishing and maintaining a substantial fullblood herd there.

South Africa has a large demand for fullblood meat and the cost of production is significantly lower than the US or Australia. In the future world marketplace South Africa is well positioned to be very competitive in the Wagyu meat market.

Because South Africa already has favorable export regulations and policies with several desirable markets, progressive commercial breeders are getting into the Wa Page 16 >> 15

Wagyu World | January / February 2018

<< Page 15

gyu business there. Joe and Loren agree, “These breeders are coming at the game at a different starting point than most of the US players. We’ve not seen as much on a small-scale level as we see in the US. These are big-time cattlemen from many large ranches. They are jumping into this in 5th gear.”

Synergy Wagyu has not put a limit on where they will end up on their South African venture. Loren says it will depend on whether they decide to stay solely in the genetics

16

Wagyu World | January / February 2018

side or if they decide to explore the meat side.

Joe and Loren feel that the potential is unlimited in South Africa because of the focus on EPDs and data and because the South Africans are looking at the breed from a very global perspective. Being members of the American Wagyu Association, the Australian Wagyu Association, and the Wagyu Cattle Breeders’ Society of South Africa has given Synergy Wagyu a look at the best of all of the organizational practices.

Loren has had several uninformed people ask him if Wagyu is just another fad like the ostriches or emus.

His reply is always, “I don’t know any American that doesn’t like a good steak.

Once they eat Wagyu, it will always be in their mind, and they will be wondering when they can eat the next one.” Joe chimes in, “There are very few things that you can sell that every single customer comes back for. It is not a question of whether they like the product. It is a question of whether it is affordable for them. The product sells itself. It is standalone.”

One of their original agreements upon formation of Synergy Wagyu was to have a sale when they reached a certain plateau number of animals. On April 7th, 2018, Synergy Wagyu will be holding a Wagyu sale in Pennsylvania, where every female they have in the states will be going through the ring.

These females are sired by progeny proven bulls that are EBV trait

leaders, and they encompass eight maternal lines that include Suzatani, Hikokura, Yuriko, Okutani, and more. Joe believes “You can come to Pennsylvania on Saturday morning and not be in the breed at all, and, if you bring enough money and a big enough truck, you can leave as one of the premier breeders in the Wagyu breed that night.”

Synergy’s focus on premium genetics with emphasis on the several specific maternal lines that Loren believes transmit much better than others is the key to their offerings.

Loren states, “When you invest in genetics, if you buy average or below average genetics that is basically what your herd will always be.

Even if you breed to the best bull, you are never going to gain on the guy that buys the best genetics and breeds to the best bull. That gap will always be there. Yes, the dollar amount is important, but ultimately your bottom line is going to be impacted more by buying the best genetics.”

“When looking ahead at our tenyear snapshot, I think part of the fun of the Synergy program will be seeing cattle that we have on the ground now being the prominent names in the maternal sire stacks and dams,” says Joe. “We are not in the business to sell genetics just to sell genetics. We want to improve the breed.” The Synergy Wagyu team of Joe, Loren, and Mitchell have put together a Wagyu program that is greater than the sum of its parts.

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C

alving time is quickly approaching and hopefully all of the cattlemen are having a troublefree season. However, you want to be prepared for the challenges associated with calving. Most calving difficulties are observed in heifers versus cows. Economic losses from difficult calvings are associated with several factors: an increased risk of calf and cow mortality, longer calving intervals, decreased conception rates, reduced weaning weight, and increased veterinary and pharmaceutical costs.

Through proper planning and management you can help prevent these problems before they occur. The following 10 tips for proper breeding and feeding management will help you to produce a healthy and strong calf crop.

Choose the Right Bull for Your Herd

Proper bull selection is one of the major keys for preventing calving difficulties. To avoid any problems, use first-calf heifers for a bull with an expected progeny difference (EPD) for low birth weights. That bull should have a breed average or lower birth weight EPDs. If you are using a young unproven bull, use his EPDs and compare it against the breed average for bulls in his own birth year group. Even if itâ&#x20AC;&#x2122;s too late for this yearâ&#x20AC;&#x2122;s calf crop, you can choose the right bull for the next breeding season.

Shorten the Calving Season

The shorter the calving season, the easier (and less labor intensive) it is to manage.

The calving season should be 60 - 90 days.

This time frame will reduce costs associated with hired labor and the time you have to observe your cattle. Calve your heifers four weeks earlier than your cows. This management procedure gives you time to focus only on the heifers. Furthermore, the heifers might need two heat cycles to breed back, but will be in synch with the cows when the bull will be turned out.

Observe Body Condition

The desired body condition score in the last trimester should be 4.5 - 5.5 for cows and six for heifers. Remember, heifers not only need to have adequate nutrition for the fetus, but they are still growing themselves.

A reduced feed intake can have a negative impact on the overall health of the animal and the calf. A higher body condition score ensures easier calving and better quality colostrum, leading to a healthier newborn calf that has better protection from diseases. Reducing feeding prior to calving is not an effective or advised method for reducing calving difficulties.

Feeding Management

The time of day the herd is getting fed can influence the time the calves are born.

Feeding your heifers in the late evening

will result in a decrease of births over night.

Start four weeks prior to calving season with this regimen. The likelihood of an observed daytime calving is increased, which makes earlier intervention more likely.

Frequency of Observations

It is recommended to check on cows and heifers every three hours during calving season. Large cow/calf operations often provide full-time observation, however, in smaller operations the level of monitoring must be modified to be economically feasible and practical. In smaller operations, check your heifers as often as possible to come close to the recommendation. The more you observe your herd, the fewer your losses will be.

Be Prepared for Trouble

Check your calving box ahead of time to ensure that you have all the necessary equipment to assist a calving and to take care of the calf if necessary. Make sure all of your equipment has been cleaned appropriately since the last use. Also, ensure that your pens, chutes and calving stalls are in good shape and functioning properly.

There is nothing worse than trying to work in a dysfunctional chute in the middle of the night.

The following essentials should be in your calving box: â&#x20AC;˘ Obstetrical sleeves

Calving 101

By Dr. Anita Varga

20

Wagyu World | January / February 2018

Health & Husbandry | WW • One 60-inch or two 30-inch obstetrical chains • Two obstetrical handles • Obstetrical lube – if not available, use soap and water • Pail • Non-irritating disinfectant, such as chlorhexidine (Nolvasan) • Antibiotics (please check with your veterinarian which antibiotic would be appropriate for your setting)

Other helpful supplies include:

• Towels • Paper towels • Functioning flashlight and batteries

For the calf:

• 7% iodine tincture, for navel treatment – if not available, use chlorhexidine (Nolvasan) solution (1 part chlorhexidine to 3 parts water) • Colostrum replacer, in case you lose the dam or you have a weak calf with a decreased suckle reflex

Take Your Time

Generally, first-calf heifers need more assistance than cows. However, cows can occasionally run into calving difficulties and should also be frequently observed.

Providing timely assistance to a heifer or cow that has a difficult calving is crucial for survival of the calf and dam. If assistance is provided early, you will be able to decrease your losses and improve rebreeding performance.

The challenging aspect is to know when to intervene. Signs of early labor can include restlessness and separation from the herd. Once the animal is in active labor, you will see her straining and you may observe breaking of the water bag.

After the water bag breaks, a cow should be delivering her calf within 30 minutes. A heifer may take up to an hour. If you do not see any progression after 30 minutes (cow) or 60 minutes (heifer), you should examine the animal to see if assistance is necessary.

Prolonged labor can produce weaker calves and a greater risk of losing the calf. If you are unable to deliver the calf safely yourself, call your veterinarian immediately.

Be Clean - Be Gentle Use lots of lube

Take time to thoroughly wash off the cow/heifer’s anus, vulva and surrounding skin with warm water and soap. If you have an assistant, ask that person to hold the tail

to the side. If you are by yourself, tie the tail with a long rope around the neck of the cow. Never tie the tail to the chute. If you forget to remove the rope and you release the animal, it can cause severe injury to the tail.

Use your obstetrical, shoulder-length sleeves to cover your hands/arms or wash your bare hands and arms with water and soap before you place them into the birth canal. By wearing disposable obstetrical sleeves, you help protect yourself from zoonotic diseases (diseases that can spread from animals to humans) such as brucellosis. Remember that the cleaner you work, the less likely it is that the dam will develop a uterine infection.

Generously apply obstetrical lubricant to make entrance easier and more comfortable for the animal. Enter the lubricated hand slowly into the vagina. Do not break the water bag if it’s still intact and the cervix is not completely dilated.

Pull Carefully

In order to successfully pull a calf, it needs to be in anterior (forward) presentation and normal position – meaning that the head comes first with both forelimbs extended into the pelvic canal. The spine of the calf should be up against the dam’s spine. Any other position, such a leg or head being back, is abnormal and needs to be corrected before pulling the calf out. If the calf is backwards or sideways (or the calf is very large or the heifer’s hips are too small for the calf to pass through), it is best to call your veterinarian for help.

If you were able to correct any abnormal position yourself, place the obstetrical chains around the feet. Proper placement of the obstetrical chains is very important and will avoid injuries to the calf’s legs, such as fractures that can have devastating consequences. The first loop of the chain should be above the fetlock joint, then make a half hitch below the joint above the foot (see picture).

Once you are ready to pull the calf, remember that no more than the force of two adult men should be necessary/allowed to extract a calf. Excessive force will injure the dam and calf. Always pull with the contractions of the dam. Use plenty of lubricant – it will make the assisted calving process much easier. Apply tension to the chains to pull on the calf.

Once the chest of the calf is through the birth canal, change the angle of pull to be more downward toward the hind legs of the

dam. While pulling, re-check multiple times that you have enough space and that the calf is coming through the pelvis easily. Any intervention requires skill and patience.

10) Know Your Limits

Before assisting a calving, ask yourself how much experience you or your assistant has, and with what type of calving situations you are comfortable. Establish calving protocols that define when to call a veterinarian for assistance. Contact your veterinarian prior to calving season to help with the establishment of these protocols.

Place your veterinarian’s phone number somewhere accessible to everyone in your family.

Remember that even the best veterinarian cannot correct mistakes you have made while assisting a cow. One of the most common problems veterinarians see is that a decision to call for help was delayed, which, in return, resulted in a negative outcome for both the calf and cow. It is advised to call your veterinarian earlier than later.

Call your veterinarian if you encounter the following situations:

• You know the problem and how to solve it, but are unable to handle it.

• You know the problem and how to solve it, but have not made any progress in a 30-minute period. Manipulation for a longer period of time and waiting too long can place the calf in a dangerous situation.

• You are unfamiliar with what you feel.

Examples of when you need veterinary help include (but are not limited to): • The calf is too large to pass through the pelvic canal.

• The heifer is too small to allow the calf to pass.

• The calf is in an upside down, forward or backward presentation (the abdomen of the calf faces the spine of the dam) – these can be difficult to manage if you have never experienced this problem.

• The cervix has not dilated enough • True breech (you only feel the tail) • The dam has a uterine torsion – do not pull the calf While there is no magic solution to trouble-free calving, following these ten tips will help your cows and heifers to have the most ideal birth possible. Remember, you’re not alone in this process. Don’t hesitate to call your veterinarian if any situation with which you are not comfortable arises. Best of luck with your calving season.

Wagyu World | January / February 2018

21

Wagyu Sales, Shows, and Other Happenings

2017

A Bar Nâ&#x20AC;&#x2122;s Celina Cattle Company Production Sale

FORT WORTH, TEXAS

December 16th, 2017

22

Wagyu World | January / February 2018

>> The Results Averages: 23 Cow/Calf Pairs Avg: $10,000 5 Herd Sires Prospects Avg: $6,500 42 Bred Cows Avg: $5,700 16 Open Heifers Avg: $5,600 Tops Females: Lot 13: TBR Ms Kiktnami 3346Z, 11-30-13 sired TF Kikutsurudoi TF146; $59,000 to Bowman Farms LLC, Roaring River, NC. Lot 54: CC Ms Kitasito, 09-21-12 sired by World K’s Kitaguni Jr.; $40,000 to Brian Angus – Woodview Wagyu, South Africa.

Lot 58: CC Ms Shigehime 2, 09-07-12 sired by World K’s Shigeshigetani; $26,000 to Brian Angus – Woodview Wagyu, South Aftrica.

Lot 14: CC Ms Kikutnami 6052, 04-26-16 sired by CC Yomiuri 2726; $25,000 to Brian Angus – Woodview Wagyu, South Africa.

Lot 1: CC Ms Shimizu 2732, 02-15-12 sired TF 813 Kimitofuku; $16,000 to Drury Cattle Co., Cape Girardeau, MO. Lot 3: CC Ms Hiramichibar 1 2719, 01-10-12 sired by Hirashigetayasu J2351; $15,000 to M6 Ranch, Alvarado, TX. Lot 15: CC Ms Hirashigetayasu 5007, 04-11-15 sired by Hirashigetayasu J2351; $13,000 to Wagyu Farms, Coushatta, LA. Lot 16: CC Ms Itokimichi 2728, 02-02-12 sired by Itomichi TF 728; $13,000 to Drury Cattle Co., Cape Girardeau, MO. Lot 2: CC Ms Shimizu 6007, 03-06-16 sired TF Itohana 2; $11,000 to Matthew Patten, Conroe, TX. Lot 7: CC Ms Itoshigenami 6001, 02-26-16 sired by Itoshigenami TF148; $11,000 to Drury Cattle Co., Cape Girardeau, MO.

Bulls Lot 12: CC Itoshigenami 6015, 03-11-16 sired by Itoshigenami TF148; $10,000 to Drury Cattle Co., Cape Girardeau, MO. Lot 30: CC Itomoritaka 5017, 04-22-15 sired by Itomoritaka J2703; $9,500 to Flying A Ranch, Stephenville, TX.

December 16th was a day for the history books in Cowtown (Fort Worth, Texas). The Celina Cattle Company Fullblood Wagyu Production Sale was the first Wagyu Production sale in the state of Texas.

With Texas being the home of the most Wagyu breeders in the country in one state, this in itself was a feat. This set the tone to again make this sale a historical day as the lot 13 who started the sale sold for a record breaking $59,000; the highest selling Wagyu female to sell in open auction within the United States. The crowd was large and very active and in the end, lots sold to nine different states and South Africa. Our hosts served up the great A bar N Wagyu meat products both Friday evening and Saturday before the auction; an amazing product produced by superb people with superior cattle.

Sale Manager: James Danekas & Associates, Inc Auctioneer: C.D. “Butch” Booker Internet Venue: LiveAuctions.tv Wagyu World | January / February 2018

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2018 Denver, Colorado National Western Stock Show

January 17th, 2018

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Wagyu World | January / February 2018

>> The Results

Judge: Brant Poe, Bryan, TX

Champion Black Fullblood Female GAF Itomoritaka Sandy 7D Exhibited by: Golden Age Farm Lexington, KY

Reserve Champion Black Fullblood Female EC Sweet Minnie W27E Exhibited by: Emerson Cattle Co. Cloverdale, IN

Champion Black Fullblood Cow MCH Miss Boll Exhibited by: Emerson Cattle Co. Cloverdale, IN

Champion Black Fullblood Bull VAR IWA Sakura C715 Exhibited by: CMC Livestock Greeley, CO

Reserve Champion Black Fullblood Bull GAF Nautilus 50D Exhibited by: Golden Age Farm Lexington, KY

Champion Purebred Female EC KY Miss 7E14 Exhibited by: Emerson Cattle Co. Cloverdale, IN

Champion Red Fullblood Female LAG EMMA 63D Exhibited by: Legendary Akaushi Genetics Katy, TX

Reserve Champion Red Fullblood Female PHD Yosei Rue Exhibited by: Rockin’ HD Wayne, OK

Champion Red Fullblood Bull SOR Mr. Hiromitsu Exhibited by: Legendary Akaushi Genetics Katy, TX

Reserve Champion Red Fullblood Bull LAG 1105D Exhibited by: Legendary Akaushi Genetics Katy, TX

Reserve Champion Red/Black Fullblood Female VBV EIKO ENA D49 Exhibited by: Rockin’ HD Wayne, OK

Grand Champion Percentage Wagyu Female EC Anges II W4D Exhibited by: Emerson Cattle Co. Owensville, IN Wagyu World | January / February 2018

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Reserve Grand Champion Percentage Wagyu Female ECC Ellas Envy Exhibited by: Emerson Cattle Co. Owensville, IN Sales

Grand Champion Purebred Wagyu Bull BSW 9 Exhibited by: Rockin 2 Ranch Baker City, OR

Reserve Grand Champion Purebred Wagyu Bull BSW 4 Exhibited by: Bert Siddoway Durkee, OR

Mile High Wagyu Experience

January 17, 2018 Denver, CO Averages Bulls Females Embryos Semen

Avg... $10,200 Avg... $5,700 Avg... $3377/Embryo Package Avg... $220/Unit

Top Selling Live Lots Lot 1: $30,000 – CHR MICHIYOSHI II, 5-07-2016, Bull sired by W K Sanjirou; consigned by Ralph & Helene Valdez, purchased by Sexing Technologies of Navasota, TX. Lot 8A: $14,000 – SANJIROU # X MFC MS HISAKO 3-17, 8-14-2018 Confirmed Heifer Calf; consigned by Ralph & Helene Valdez, purchased by American Wagyu of both Kansas and Wisconsin.

Lot 3: $9,000 – SOR 1072, 3-15-2015, Female sired by HEART BRAND RED EMPEROR; consigned by Legendary Akaushi Genetics, purchased by Dove Creek Wagyu of Mountain Grove, MO. Lot 14: $8,500 – PRW MS. HIRARUKI, 7-24-2014, Female sired by Hirashigetayasu J2351; consigned by Pacific Rogue Wagyu, purchased by Horizon Hay of Ellensburg, WA. Top Selling Embryo Lot Lot 33: $1500 per embryo – WSI UMEMARU X WSI KAEDEMARU 2, 4 embryos; consigned by Legendary Akaushi, purchased by Dove Creek Wagyu of Mountain Grove, MO. Top Selling Semen Lot: Lot 31: $1500 per unit – MAZDA, 5 units; consigned by Hubertus Diers, purchased by C Free Farms of Pinetta, FL.

With over 50 registered buyers online and a good crowd present at the sale, there is no doubt that the excitement and interest in the 2018 Mile High Wagyu Experience Sale was there. The Cowboy Lounge once again set the scene for this evening auction. The sale started off very active with the first lot being the highest seller which only set the tone for the rest of a very successful sale. Over 20 lots sold over the Internet and in the end, the sale had buyers from 14 different states and Canada!

Sale Manager: James Danekas & Associates, Inc Auctioneer: C.D. “Butch” Booker Internet Venue: LiveAuctions.tv 26

Wagyu World | January / February 2018

Save the Date

Upcoming Events 2018 MARCH 3

Clear Creek Cattle Company Annual Production Sale Ocala, Florida

4-7

Houston Livestock Show and Rodeo Wagyu Show Houston, Texas

APRIL 7

Synergy Wagyu’s Genetic Opportunity Sale Limerick, Pennsylvania

20-21

Texas Wagyu Association Membership Meeting & Annual Steaks are High Sale Salado, Texas

MAY 19

JUNE 9

Bar R Cattle Company Production Sale Pullman, Washington Passsion For Prime Sale Oklahoma City, Oklahoma

August

18

Vermont Wagyu Female Production Sale Springfield, Vermont

MAY

19 Lone Mountain Cattle Company Production Sale

Albuquerque, New Mexico

OCTOBER 12

TWA Sale Salado, Texas

In the News 2018 AWA Board of Directors Officer Positions Just recently, the current A.W.A. Board of Directors voted for this year’s officer positions.

The officer position results are as follows: President • Weldon Mahan Vice President • Justin Jackman Treasurer • Janell Henschel Member At Large • Julie Barnes

Wagyu World Photo Contest The Wagyu World Magazine will be hosting the first ever Wagyu photo contest this summer. Everyone will be eligible to submit entries. All photos should feature everything and anything Wagyu. Start taking photos as the submission deadline will be June 15th, 2018. The winners and results will be published in the July/August issue. The winning photographer will be receiving an award. More information will be on the Wagyu World website - www.buywagyu.net - and in upcoming issues.

OCTOBER 4-6

Amercican Wagyu Association Annual Meeting Fort Worth, Texas

7

First Annual M6 & Friends Bull and Female Sale Alvarado, Texas

20

JW Wagyu Dispersion Sale Galt, California

2019 January

TBD

Western Wagyu Elite Sale Denver, Colorado

AUTHENTIC

AMERICAN

This logo has been created for the use of all Wagyu breeders.

If you would like to utilize this artwork to market your Wagyu beef, please contact mkerby@aol.com Wagyu World | January / February 2018

27

Wagyu Bulls • Females • Frozen Genetics Mark your calendars Get your consignments ready Plan on a fresh new event

June•9•2018 OklahOma City Oklahoma National Stockyard

Stay Tuned for More Information www.jdaonline.com • 530-668-1224 28

Wagyu World | January / February 2018

@JDAINC4

Thank You i i

Wagyu Experience

2018

CHR MICHIYOSHI ll • FB25170 05/07/2016

Sire: WORLD K’S SANJIROU • Dam: CHR MS FUKUTSURU 107L

The exacT geneTic combinaTion ThaT made The original michiYoShi famouS!

Sexing Technologies for their purchase of MICHIYOSHI II The Lot 1 Mile High Featured Top Seller

Bar V Wagyu • Ryan Bagley • Michael Goodell for their purchases of a Hisako 3-17 X Sanjirou 3 Confirmed Pregnancy

Ralph Valdez 360.941.0644

Wagyu World | January / February 2018

29

theSTEAKS are high April 21, 2018

Salado, Texas • 12:30 PM (CT) Tenroc Ranch Sale Facility

5471 Thomas Arnold Road, Salado, TX

FEATURING PREMIUM RED AND BLACK WAGYU GENETICS

ninth annual

TEXAS WAGYU ASSOCIATION producer sale

Bulls, Females, Embryos and Semen

PLEASE JOIN US Texas Wagyu

Association Annual Meeting, Conference and Social on Friday, April 20 beginning at noon.

Contact Schacher Auction Services to consign to THE LONGEST

For more information about the sale or Wagyu Cattle, visit our website www.texaswagyuassociation.org

CONSECUTIVE RUNNING WAGYU SALE IN THE UNITED STATES.

SALE CHAIR: Josh Eilers 912-257-9308 SALE MANAGEMENT BY:

SCHACHER AUCTION SERVICES Robert Schacher 817-219-0102 PO Box 33804, Fort Worth, Texas 76162 rob@schacherauction.com • www.schacherauction.com 30

Wagyu World | January / February 2018

Sale broadcast live on www.superiorclicktobid.com

800-431-4452

DiamonD T Ranch www.DiamonDTwagyuBeef.com

A mericAn r oyAl S teAk c ompetition

2

Diamond T Ranch

Home Of

Pinnacle Beef 100% Black Wagyu look to

From start to f inish,

DiamonD t Ranch as the souRce foR champion Wagyu genetics & beef.

Embryos • sEmEn

domestic & exportable available

sexed & conventional available

DiamonDtRanchWagyubeef@gmail.com

CattlE • mEat

bulls, bred & open cows, steers

Tony & Dylan Tristani

whole carcasses & select cuts

office • 903/284/9145

Wagyu World | January / February 2018

31

T

he Heard family raises grassfed beef and hosts outdoor education on their Lazy A Ranch, located in Austin County, Texas between Bellville and Hempstead. In recent years they added Akaushi to their breeding program, to produce higher quality meat.

Their journey into grassfed beef and direct marketing of their product has been an interesting one.

Margot grew up in Laredo, Texas where her father had a farm and became involved in ranching. “He designed the first commercial feedlot in Texas, in the 1950’s. Finishing cattle in a feedlot is the opposite of what we are doing today. Feedlots were the innovation then. Finishing cattle more quickly 32

Wagyu World | January / February 2018

on formulated feed was innovative at that time, and his feedlot was written up in The Cattleman magazine,” she says.

“As a child, I was always interested in the outdoors but after I grew up my life took other directions. I love animals, though my career has been education—as a teacher, principal and school founder. Then my husband Bill and I reached a point in our lives where we could get a place in the country, and by then the school we founded had developed to the stage that I didn’t have to be there every day.” This gave her more time to pursue her desire to work with the land and livestock.

“We bought this ranch and moved out here—with our three rescue cats and a golden retriever--the day we

bought it, 10 years ago. We’d been living in a high-rise condominium in Houston, so this was a big change. We wanted to have a place in the country for our family and for the school children to enjoy,” says Margot. The ranch was purchased in 2008 by Ferme, Ltd., a company owned by Margot and Bill Heard, their four children and eight grandchildren. The name Ferme comes from an Old French word meaning farm.

The Lazy A was originally owned and developed by Allen (Buddy) and Ethel Carruth and their family, beginning in the 1950’s. The former owners raised registered Santa Gertrudis show cattle—an American breed developed by the King Ranch, utilizing a blend of Shorthorn and Brahman cattle. The

Ranch Reach | WW Heard family started their cattle venture with some Santa Gertrudis that were already on the ranch, but soon investigated other breeds. Bill, a retired Episcopal priest, was very active in the ranch operation, but in May of 2017 he became very ill. He passed away June 3rd, and was buried at the ranch.

THE CATTLE “I didn’t envision getting into the cattle business so quickly when we moved out here, but there were still 22 Santa Gertrudis cattle on the ranch,” says Margot. “They were pretty, but they were older cows, leftovers from the ranch herd. I bought them just because they were here. These cattle are very protective of their calves, however, and a little aggressive; so we had to learn how to handle them,” says Margot.

She realized she wanted to raise a different type of cattle and began researching cattle breeds. “At that point I knew we wanted grassfed cattle, managed and handled in a caring way.

I looked at various grassfed breeds and decided on British White. They adapt very well to different climates and are traditionally grassfed. Their history appealed to us because they were the original wild cattle of the forests in England. They were at one time reserved for the English royalty and aristocracy, and enclosed in parks,” says Margot.

“I did a lot of reading about their history and didn’t find a comprehensive history that included all the things I thought were interesting about these cattle, so I wrote a history of the breed.

After doing this research I bought an eight-month-old British White bull in 2008 to breed to my Santa Gertrudis cows. I also bought a couple of British White cows and a young heifer that year, then the next year I had little British White babies all over the place.

This was a good cross, and this is how we got started in British White cattle,” she explains.

The Santa Gertrudis cows were used in a breed-up program to produce more British White cattle. The family also continued to buy British White cattle, especially as they were available in the 2011 drought in Texas. The ranch currently has 137 British White cows.

The Heard family began marketing their beef as grassfed, Texas inspected,

with the Lazy A Ranch label. “We don’t have a USDA inspector here, but my husband talked with a USDA inspector who taught at Texas A&M (at Corpus Christi). He had a circuit he traveled and would be available to look at our meat from time to time. We were told we had basically Choice grade quality meat. I wanted it to be better, however, and had read about the various Wagyu cattle breeds,” says Margot.

INTRODUCING AKAUSHI She decided to add some Wagyu genetics to the herd, and chose the red Akaushi breed—the only Wagyu that is red. “The color is not the most important thing, but this one just seemed to be the breed of Wagyu that had the most balanced traits. Some of the Wagyu lines don’t have much milk, for example. I thought the Akaushi was the best choice for us, so I got my first Akaushi bull, who we call Mac, purchased from the Chisholm Cattle Company” she says.

Mac’s registered name is JC Red Star 50. He is a purebred Akaushi, 99.4%.

“When our first F1 Akaushi crossbreds from Mac were ready to breed, I bought another Akaushi bull, Caesar, from the Heartbrand Ranch. His registered name is Heartbrand 3979B and he is a fullblood, 100%,” says Margot.

“We currently have 41 Akaushi females, F1 (50%) and F2 (75%). In 2019 we will introduce our next generation bull, probably from Heartbrand, for our F3 (87.5%) calves. And in 2021 we will add our next generation bull to produce F4 (93.75%) calves.

“In 2017 our first F2s were born. I am still developing our various herds to use for crossing with the Akaushi.

We have two herds of British White, two herds of Akaushi, and we now have a second ranch, the Brazos River Ranch, located in Waller County.

That’s where we keep the steers in the beef program and two herds of Brangus cattle that I breed to British White bulls,” she explains. The British White adds meat quality and the crossbred cattle have a lot of hybrid vigor. Cows that are first, second, or third generation British White are bred to the Akaushi bulls. Fullblood British White cows are bred to Fullblood Akaushi bulls.

“This has been my project, in my plan to raise excellent beef. From the

Santa Gertrudis we were getting a lot of crossbred British White calves. I took the 50% and 75% British White females to create the herd to breed to the Akaushi bulls, and I also have my pedigreed British Whites in a different herd,” she says. The genetic plan has been working out very well.

“The Santa Gertrudis crosses show the color dominance of the British White and most of the calves look like British White. My Brangus-British White cross babies are black and white marked in different patterns. The different influence is Shorthorn (in the Santa Gertrudis) versus Angus (in the Brangus cattle),” she says.

“Our animals are very tame, moved gently, and live on grassy pasture their entire lives. In addition to pasture grass, our cows eat baled hay grown on our ranch, alfalfa from Nebraska, and an IGR mineral molasses tub. They are also given a free-choice supplement with vitamins, minerals, kelp, alfalfa meal, and diatomaceous earth. They get a sea salt block with minerals.”

RANCH MANAGEMENT Early on in their cattle venture, their ranch became certified American Grassfed and Animal Welfare Approved. “We wanted to learn how to take care of the land in a better way, and support grassfed production. I’ve been to a number of conferences and found someone who makes soil amendments and organic fertilizer, compost tea, etc. For several years she came here to test our soils, mix up what it needed, and come apply it to the land,” says Margot.

The cattle are grassfed and naturally grown without hormones, antibiotics, or grain. “We understand the value of rotational grazing and letting the cattle improve the pasture and the soil. We move the cattle on an average of every two weeks. As we become more able to do it, we want to divide our pastures even more and rotate them more frequently. We’ve been here 10 years now and are seeing improvements,” she says.

Most people use herbicides and chemicals to try to improve their pastures, but it’s healthier to do it in a more natural way. “It’s better for the ecosystem, but you have to keep cutting the weeds down and adding Page 34 >> Wagyu World | January / February 2018

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<< Page 33

what is needed in the soil. I’m not an expert by any means but this is a work in progress and we have very happy cows. I just call them and they come.

They are very easy to handle and move.

When they think it’s time to move, they go line up at the gate!”

The whole family helps at the ranch.

“We share decisions, and work together at the Farmer’s Market in Bellville and in filling orders. Our daughter Elizabeth is Head Teacher of our school but comes to the ranch some weekends to help us. Our son Tom is more involved with the ranch; he designed and manages the website, helps with the meat inventory and packing. He is also involved in taking our products to the local farmer’s market,” says Margot.

“Our children are involved in new ideas, and it is a team effort. It has to be, because I can’t do it all. Our daughter Terry, and son-in-law Jeffery, live here on the ranch, so they are involved with daily chores of care and feeding. Jeffery packs the meat into the freezer for the Farmer’s Market, and 34

Wagyu World | January / February 2018

works on keeping the freezer organized.

Our other daughter Anne, and husband Jeff have three boys and live in Baton Rouge, Louisiana. They love the ranch and come whenever they can be out of school,” Margot says. The ranch has become the hub for the family, and if there is a hurricane, they all come here.

It’s the family gathering place.

The cattle are raised according to American Grassfed Association standards. Round bale hay is offered in feeding racks in the pastures if needed, but the cows prefer grasses and browse. “The calves receive vaccinations recommended by our veterinarian. The male calves not kept as bulls are castrated by the veterinarian with local anesthetic at an early age,” says Margot.

Parasites are controlled with diatomaceous earth and tiny fly predator wasps that hatch and eat fly larvae in manure. The cattle are sprayed with an organic insect deterrent with natural oils, and have access to an all-natural molasses tub supplement containing insect growth regulator that

breaks the life cycle of the horn fly.

No herbicides, pesticides, or chemical fertilizers are used.

The ranch garden (fertilized by compost) grows organic vegetables, herbs, and flowers in raised beds. The raised beds have greenhouse tenting for year-round production and drip irrigation. Grassfed beef, and vegetables as available are sent to the Saint Nicholas School kitchen in Houston.

OUTDOOR EDUCATION AND RECREATION “We wanted children to be able to come here to learn. Children from our school come with their teacher. We talk to the children about whatever is happening on the ranch that day with the land and animals. We discuss how we benefit the land, plants and animals,” says Margot. The children learn about interaction between the animals and the land, the cycles of nature, wildlife habitat, etc.

“They see the animals, and babies being born. We have hens as well as

cattle, so they see the eggs and chicks.”

Groups of any age may come to the ranch to participate in the day’s activities. Teachers can plan a ranch tour according to their curriculum needs.

Activities may include learning about ponds, floating island wetlands, fishing, plants, animals, wildlife, forests, creek, gardening, and composting. Building shelters, woodworking, art, outdoor cooking, hiking, visiting the blacksmith, archery and games are some of the other activities available.

The ranch also has a Guest Lodge.

This was the original house on the ranch, built in the early 1950’s, and refurbished in 2008 when Margot and Bill purchased the ranch. The furnishings and antiques offer a Texas ranch atmosphere.

Guests can go wading or swimming in the ponds, or go fishing. They can hike around the ranch, ride their bikes, take pictures, and observe the livestock and wildlife. If requested, tours are given. The stable has a snack and tack room, used for the school’s Outdoor Education activities and as a staff lunchroom.

MARKETING THE BEEF “Our main interest and business is selling grassfed beef, though we also sell some breeding stock,” says Margot.

The finishing process for the beef is begun after weaning, when alfalfa and hay bales are placed in the pastures. The weaned calves are weighed monthly, and after 28 months they are weighed weekly.

These cattle are finished on grass.

“The finishing animal’s weight gain is fat, so 60 to 90 days of high gains are needed to finish them. Alfalfa free choice will double average daily gains. The ideal finish is a 1:1 balance between protein and energy. Our beef will be 30-32 months old and weigh 1200-1400 pounds for a heavier, more marbled and flavorful beef carcass. As long as the animals are gaining they are allowed to keep developing. Then they are individually selected as they reach full growth and desired heaviness. The steers are processed by Smithville Food Lockers, which is Animal Welfare Approved. Being weighed frequently and released, they are comfortable with roundup. We always ship at least two animals so they will be not alone,” she says.

“We are currently using a Texas

office@morrisstockfarm.com

inspected facility and are also considering a USDA inspected facility. To increase tenderness, the biggest factor has to do with how fast you chill the carcass in the first two hours after harvest. One study showed that the best way to produce tender meat was to keep it at 98.6 degrees for the first two

hours. USDA guidelines specify that the surface temperature must be below 40 degrees within 24 hours. Another tip for tenderness is to suspend the carcass by the aitch bone rather than the Achilles tendon to stretch the round

and loin to increase tenderness. Our beef is custom dry aged whole for 1421 days, custom cut and trimmed, and shrink wrapped for the freezer. We do custom cutting orders,” says Margot.

The Lazy A Ranch is located about an hour’s drive from Houston. Beef may be picked up at the ranch, or at the school in Houston, or shipped frozen overnight in Texas. “Customers can buy beef on our website. They can order the British White beef, or the Akausha beef. The website tells what we have in stock, and what the price is. A lot of our beef is sold on line but some is sold to restaurants. The price for our British White beef is based on $4 per pound hanging weight, plus processing expenses. The Akaushi costs a little more,” she explains.

The ranch is a member of the British White Cattle Association of America, the American Wagyu Association, The Texas Wagyu Association, and the Texas and Southwestern Cattle Raisers Association. The ranch is certified by American Grassfed Association and the Animal Welfare Approved organization. “This means our standards have been verified by an independent auditor,” says Margot.

Wagyu World | January / February 2018

35

2018

CONTEST RULES

WAGYU

PHOTO CONTEST

1. Contestants must be paid subscribers to the Wagyu World magazine.

2. Photos are to be 8 x 10-inch color or black and white prints, mounted on 11 x 14- inch black poster board. Photos not securely mounted will be disqualified.

Make certain your name, address, and phone numbers are attached to the back.

3. Photo must include everything and anything Wagyu. Photos can’t be altered or image- enhanced in any way.

4. Categories will be divided up after all of the entries have been received.

5. Junior category is for shutterbugs 15 years of age and younger.

6. A maximum of 25 photos per contestant can be entered. Entries cannot have appeared in any other contest.

7. Photos become the property of the Wagyu World for use in the publications and promotions.

8. Winning entries will be published in the July/August 2018 issue.

9. Awards will be given to first place winners. Photo chosen as the “Editor’s Choice” will appear on an upcoming Wagyu World magazine cover.

submission deadline - June 15th, 2018

Please send Entries to: P.O. Box 8629 Woodland, CA 95776 36

Wagyu World | January / February 2018

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Health & Husbandry | WW

Vitamin A & E

Shortage A

By Dr. Jimmy Horner

s some of you may be aware, worldwide supplies of vitamin A and vitamin E have been reduced significantly in recent months resulting in serious shortages and higher feed prices which are expected to continue for the foreseeable future.

Specific factors leading to this industry-wide shortage include curtailed production by the Chinese early last year due to supposed environmental concerns and a fire at a BASF plant in Germany which is a major producer of a compound required to manufacture synthetic vitamin A and E. Nobody really knows when the Chinese will resume normal production of these vitamins and operations at the German facility are not expected to resume until April or May. Many U.S. feed suppliers have notified their customers of the potential impacts of the vitamin supply crunch.

Some manufacturers are also reducing the concentration of the affected vitamins in their feed and mineral products in an attempt to stretch their inventories and minimize cost increases. This is fine as long as the needs of the animals are still being met and nutritional deficiencies are avoided.

Cattle at the greatest risk of vitamin deficiencies are calves and breeding stock, and with the current shortage, producers need to ensure their needs are still being met. Producers might also consult with their nutritionists to adjust diets where they can be adjusted and with their veterinarians to minimize any potential health-related issues.

In my view, certain viable nutritional alternatives do exist to help manage your herd’s vitamin nutrition and status if you happen to be impacted

by the current vitamin shortage such as: increased use of feedstuffs naturally higher in vitamin content such as alfalfa hay, high quality pasture, and freshly baled hay; minimizing use of fermented forages which are lower in vitamin content; considering the use of natural vitamin sources and antioxidants; and vitamin injections.

Both vitamin A and E are classified as fat-soluble vitamins and are primarily stored in the liver which means that cattle can rely on liver stores of these vitamins for a temporary period of time if needed (no more than 60-90 days depending on initial liver stores and nutritional requirements).

Both vitamin A and vitamin E are critically important in the nutrition and health of cattle with both being involved in immunity, resilience against pathogens, and reproductive health. In addition to being required for normal growth, vitamin A is also of vital importance for vision, bone growth and embryonic development.

Vitamin E serves as a natural antioxidant protecting the health and integrity of tissue. Vitamin E is also critical in avoiding retained placenta and metritis, and preventing fetal resorption and muscle dystrophy.

The bottom line is producers are now being faced with a temporary yet significant shortage of both vitamin A and E, two essential nutrients in livestock feeds, with this shortage already resulting in higher feed, mineral and supplement prices.

However, I’ve maintained throughout my career

that the nutritional requirements of cattle have absolutely nothing to do with market conditions. So, even though our industry may be dealing with a global shortage of these specific vitamins, the proper nutrition, health and overall well-being of the cattle under our care cannot be compromised.

Producers and nutritionists may very well be required to get much more resourceful and will certainly need to ensure they’re not being wasteful in feeding these vitamins in gross excess, yet our cattle do not need to pay the price of this current situation. Hopefully, this unexpected challenge will vanish before year’s end and cattle are still fed properly in the interim even if it means a little more expense and a lot more creativity.

As a complete side note, virtually no vitamins other than a small amount of natural source vitamin E are manufactured in the U.S. any longer due primarily to overly-strict EPA requirements and regulations. This current global shortage should serve as another reminder to us all that relegating the manufacturing of essential feed and food ingredients to other countries such as China might not be the best thing for our long-term future as a country.

Please feel free to contact me at jhorner@ protocoltech.net with any questions regarding this article or if you simply wish to discuss this subject further.

Wagyu World | January / February 2018

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