Wagyu World - November/December Edition

Wagyu World | November / December 2021 1

100% FULLBLOOD BREEDER

Contact us for Heifer and Bull availability!

2 and Wagyu World | November / December 2021 Jim Kathy Moore 254-723-2977 or 254-379-5064 info@jmkcattle.com

JC MS RUESHAW 74

JC MS RUESHAW 74 Dam of our $29,000 top selling feamale in the inaugural online sale and 2 of the top selling females in the Akaushi On The Strip sale.

A Big Thank You to all who supported our online sale & program throughout the year!

OPEN FEMALES SIRED BY ORIGINAL IMPORT SIRES AS WELL AS ELITE MATINGS AVAILABLE

WWW.SHOWMEWAGYUPARTNERS.COM WWW.SHOWMEWAGYUBEEF.COM WWW.SHOWMEWAGYUCHARITIES.COM

MICHELLE JOHNSON MICHELLE@SHOWMEWAGYUPARTNERS.COM

Lamar - Missouri

402-741-1631

Wagyu World | November / December 2021 3

EST. 2007

THANK YOU

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14th ANNUAL

FEATURING TOP 1% WAGYU GENETICS MARCH 19th 2022 - at the ranch - STIGLER, OK

featuring

20 30 5 2 3 +

IMPROVING FOUNDATION GENETICS SINCE 2002

DON BROWN 918-471-5939

WWW.TBRWAGYU.COM

Wagyu World | November / December 2021 5

THIS ISSUE November / December 2021 Volume 8, Number 1

14 RANCH REACH GORDON

From Utah, we catch up with Gordon Shafer who not only has a passion for the Wagyu breed but also for nutrition making this a winning combo. >> By Ronda Applegarth

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18 OUT & ABOUT

It has been a busy fall for the breed. This issue has the results from the latest sales, industry happenings and upcoming events.

24 MARSHALL’S DAILY DISH Wagyu Swedish Meatballs

He does it once again; a fabulous recipe. To keep the holiday theme in check, Marshall comes in hot with a swing on a traditional dish. Enjoy! >> Chef Marshall Johnson

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26 RANCH REACH Brenner Ranch

This young family from Texas decided to invest in ranching.

This endeavor not only helped them visit their family roots, but it has also helped to lead them to their passion. >> By Heather Smith-Thomas

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32 32 MARKET MATTERS

Opening A Gate To Opportunity

The Texas Wagyu Association has always led the breed in successful events in the past and this fall they added yet another one to the long list of events they sponsor to not only promote the breed but also help the breeders. The fall event was a success – find out what happened. >> By Jeri Tulley

38 HEALTH & HUSBANDRY “TUBE” A Calf

Each calf has such potential that it is damaging to a program to lose one. It’s best to know the different practices to help a calf through any struggles that may occur. Here we concentrate on “tubing”. >> By Heather Smith-Thomas

EDITOR’S LETTER PUBLISHER’S POST CONTRIBUTORS CONNECTIONS INDEX

8 9 10 36 40

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Editor’s Letter | WW

November / December 2021

HAPPY HOLIDAYS

Sutter & Santa 2021

Mercedes Danekas-Lohse - Editor

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Publisher’s Post | WW

This is the season to slow down take stock of what happened throughout the year, and prepare for 2022.

Personally this past year has been exhilarating as well as exhausting, the months seemed short and the days long. When we’re not preparing for a sale we’re making changes here on our ranch, it seems that there’s never a time when we don’t have a big project underway. Next year it will be nice to catch our breath and enjoy what has been accomplished.

Time flies when you’re having fun! It’s been a great year for the Wagyu breed, sales have been successful across the board and the Wagyu breed is trending in restaurants and homes across America. Back here on the ranch things are very green and were grateful for the storms that have finally passed through California, they need to keep coming, but things are looking up. As the Holiday Season draws closer we want to wish all our Wagyu friends and readers a blessed Christmas and a Happy New Year. See you in 2022.

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 Billing/Media: Emilia Zarate emilia@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

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Contributors | WW

DISCOVERY This Issue’s Four Contributors Share Themselves With Us. HEATHER SMITH-THOMAS

RONDA APPLEGARTH

My worst Christmas was...I can’t remember a worst Christmas. Even if there were some challenging circumstances, there is always something blessed and wonderful about Christmas that made it a special time.

My worst Christmas was...

December 2009....the year my brother passed away.

Rancher/ Writer

The most memorable Christmas gift that I have ever received was...I can’t remember any gift that stands out... except maybe some of our “early” calves that arrived on Christmas and they were memorable because they were early and alive! As far as humangiven gifts, there have been some nice ones, but the gifts are not as important as the giver.

Llamas and Gnomes are a Christmas tradition and icon because...they can be Santa’s elves.

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Wagyu Breeder

The most memorable Christmas gift that I have ever received was...the first year my dad wrote me a check for Christmas. My children were little and things were really tight. I didn’t have extra for presents that year and that little check made all the difference in the world.

Llamas and Gnomes are a Christmas tradition and icon because...I believe that gnomes have something to do with the prosperity of your home or farm. Much like the dreaded “elf on the shelf”, if you didn’t give them what they needed (whatever that was) they would play pranks.

I’m not sure how they became associated with Christmas other than maybe Santa is an overgrown gnome himself.

Llamas are another thing altogether. I have no idea what llamas got going on.

They creep me out enough that I think they should be a Halloween thing instead.

Wagyu World | November / December 2021

MARSHALL JOHNSON Wagyu Breeder / Chef Restaurateur

My worst Christmas was...when I over cooked the beef tenderloin roast at a family Christmas.

The most memorable Christmas gift that I have ever received was...a pocket sized real telescope that my grandfather gave me that I still use to this day.

Llamas and Gnomes are a Christmas tradition and icon because...used to protect land against evil elves during Christmas time

JERI TULLEY Writer

My worst Christmas was... was a series of Christmases culminating with when I was 9. I remember sleeping on the living room couch with my barf bucket nearby because I had been sick for at least a week at that point. That Christmas my mom figured out I was highly allergic to cedar, and our fake tree and I had much better Christmases from then on.

The most memorable Christmas gift that I have ever received was… a simple frame with my child’s words reminding me that he saw me as a mom that smiles at a time in my life that smiles were hard to produce.

Llamas and Gnomes are a Christmas tradition and icon because... llamas were the major source of transportation until the Three Wise Men came from afar bringing camels to Jesus’ birth. Over time Camels replaced llamas because they needed to drink less water on treks through the desert, and people saw this amazing fact and called the three kings that brought these amazing animals very wise - hence the nickname, The Three Wise Men instead of the Three Kings. Long ago in the month of December, a dedicated and demanding school teacher wanted her students to learn that the letter “G” has more than one sound. She made up a clever and mischievous character and hid it every day in the garden around the school. During the oral spelling test, if the children could correctly spell garden with a hard g and gnome with a silent g, they got to compete to find the gnome in the garden. The kids loved the hunt so much that it became an annual end of the year/ Christmas tradition.

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Ranch Reach | WW

GORDON

By Ronda Applegarth

T

he year was 1917. The world was at war.

In a rural area of Alberta Canada, a little four year old girl was playing with her friend in her mother’s kitchen. Her mother is preparing to do laundry and pours boiling water into a pot on the floor. The little girl backs into the pot, loses her balance and falls into it. The resulting injury is third degree burns on a third of her body from above her knees to just below her chest. The doctor happened to be in town at the time and tended to the injured child. He showed her mother how to change the dressings which was about all he could do. The doctor ran into the man who ran the local paper on his way out of town and as they were talking, the newspaperman asked the doctor what he’d done while he was in town. The doctor told him he’d just seen a little girl that wouldn’t make it through the night. The next day, the headlines read “Young Girl Dies of Burns”. The little girl didn’t die though. She spent the next three and a half years in bed recovering from the burns. She couldn’t move or she’d risk the excruciating pain of severe wounds breaking open. Along with the painful dressing changes, her family applied a nutritional approach to her healing. Her father had discovered several studies that had been done all over the world on how to use nutrition to get soldiers back in the field after injury. They applied much of the knowledge learned from that research into helping their daughter recover. She said later that prayer saved her life, but nutrition helped her recover. She was never supposed to live, never supposed to walk…never supposed to have children. That little girl was Gordon Shafer’s mother.

Gordon’s immersion in nutrition was born from his mother’s recovery in those early years but with his affinity for working with animals, he found his way into canine nutrition. He was involved with the Iditarod from 1996

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to 2010 and ultimately had clients all over the country. His main focus was primarily dealing with performance canines. The concentration was how to use nutrition to increase performance, extend life and overall better health. He immerses himself in anything he can get his hands on with regard to nutrition. He’s been fortunate to work with many great minds in nutrition developing animal feed that concentrates on feeding the body rather than making feed that’s cheap. His interest in canine nutrition bled over into feeding his cattle well and producing quality beef.

Gordon’s first interest with Wagyu started when a group of people wanted Gordon to fix them a prime rib dinner. He bought a prime 22 lb. certified Angus bone in prime rib that cost $385. He prepared what turned out to be a beautiful piece of meat. As it finished, he cut off a little piece to see how it was. The tenderness was there but Gordon was appalled to find out it was absolutely tasteless. He covered it in garlic and his dinner guests were happy, but Gordon was disgusted. He thought Wagyu might be the answer. He didn’t do anything about it at the time but a little later, he decided to introduce a Wagyu bull to his registered Angus herd in an effort to improve his own beef. Gordon coupled his years of knowledge in animal nutrition with the Wagyu’s genetic propensity to marble to produce an exceptional product.

Gordon’s first fullblood stock were purchased from Garth Monroe in Soda Springs, Idaho in 2010. From that stock Gordon produced a line of bulls that were sold for F1 production. The buyers of those bulls were skeptical at first because the resulting cross bred calves were smaller than they were used to producing. However, they were impressed with the vigor of the newborn calves. In fact, they mentioned if they weren’t out there within a few hours of birth, there was no catching the calves to tag them! The final proof was how impressed they were at the marbling they saw at harvest.

Gordon has always believed that how you feed your cattle is how they turn out. The mantra used to be “you are what you eat” but the reality is “you are what you eat eats”. His feeding program consists of mixture of pasture and hay. When they do get any grain, it’s rolled barley and in nominal amounts. Gordon doesn’t feed anything over 1 1/2 % of their body weight in barley. They’re never fed soy or corn. He believes that the quality of his beef comes from time rather than size. A good quality product takes time and the end product Page 16 >>

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<< Page 15

is worth the wait. He was so impressed with the end result on the crossbreds, he’s moved his operation to fullblood blacks only. He’s sold beef in Las Vegas and a fair amount in Alaska. Marketing beef in Alaska is a little different than other areas. He found that Alaskan natives don’t eat a lot of beef. It isn’t because they don’t like the taste, it’s because they don’t like the way it makes them feel. Gordon explained that the way our beef is raised causes high levels of arachidonic acid in the meat.

Arachidonic acid is a pro inflammatory that can make a person feel tired and sluggish if you get an excess of it. If you aren’t used to higher levels in your diet, it affects you greater. Alaskan natives prefer to eat moose or caribou for that reason. Gordon’s believes his feeding program keeps the levels of arachidonic acid down in his beef.

Not only has he marketed his beef to consumers that don’t typically eat beef, he’s also had customers with medical issues such as Crohn’s Disease do well on his beef.

Covid took its toll on Gordon’s program and limited his beef sales. Currently he’s concentrating on raising exceptional females and growing his herd. Gordon isn’t interested in having a huge number of animals. His interest is in quality. However, Gordon feels strongly that smaller Wagyu producers are underrepresented within the breed even though there are quite a few of them. He’d like to see information readily available to anyone looking to get into the breed. He feels like member retention in the AWA is a problem and would like to see the association do more to elevate all breeders to ultimately elevate the breed. He says the staff at the AWA office is always helpful, but he feels like the board is disassociated from the membership. He’d love to see many more people coming into the breed even with one animal. He wishes the AWA would be more aggressive about pushing the USDA for an expansion of the grading scale of beef in the states as well. Gordon is sold on the superiority of the Wagyu breed and intends to do his part to help educate anyone wanting to start raising these exceptional cattle.

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Wagyu Sales, Shows, and Other Happenings

2021 Vermont Wagyu Production Sale

Sales

SPRINGFIELD, VERMONT

October 23rd, 2021

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>> The Results Vermont Wagyu - Production Sale Averages 10 Purebred Females 10 bulls 35 Yearling Females 21 Cows 8 Cow/CalF Pairs 9 embrYos

$21,335.00 $9,150.00 $9,150.00 $6,550.00 $10,250.00 $790.00/embrYo

Tops Bulls: Lot 3: VT DOUBLE SHIGETANI H04 ET, 01/27/2020 sired WORLD K’S SHIGESHIGETANI; $17,500 to Davis MacVane, Ballston, New York.

Lot 1: VT S 154 JR H74, 06/22/2020 sired SMO SUMO MICHIFUKU F154; $15,000 to Wilders Farm LLC, Clayton, North Carolina.

Lot 72: VT YASUTANI 1012 H91, 07/14/2020 sired TF YASUTANI 1012; $15,000 to Mahlon Raber, Millersburg, Ohio.

Lot 2: AV J7277 ET, 06/02/2021 sired MAYURA L0010 ET, sold by guest consignor Alex Vincent of Canada; $10,000 to Quarry Hill Farm, Harleysville, Pennsylvania.

Females: Lot 6: VT MS SUMOFUJIKO H104, 07/21/2020 sired SMO SUMO MICHIFUKU F154; $34,000 to Mahlon Raber, Millersburg, Ohio.

Lot 5B: VT MS SUMO ITOZURU H130, 08/30/2020 sired SMO SUMO MICHIFUKU F154; $32,500 to Wilders Farm LLC, Clayton, North Carolina.

Lot 9: VT MS TAJITANI H138, 09/07/2020 sired TAJIMAX; $24,000 to Quarry Hill Farm, Harleysville, Pennsylvania.

Lot 5A: VT MS SUMOYASU H100, 07/17/2020 sired SMO SUMO MICHIFUKU F154; $19,000 to Trabler Ranch, Madison Heights, Virginia.

Lot 12: VT MS SANJIBELLA H96, 07/15/2020 sired MG SANJIROU 70D2; $16,000 to Mahlon Raber, Millersburg, Ohio.

Lot 22: VT MS NIKKIFUJIKO E93 ET, 10/19/2017 sired VT SHIGEFUJIKO; $15,000 to Birds Hill Farm, Wilmont, NB, Canada.

Pairs: Lot 28: VT MS MARISHIGE G99 ET, 09/11/2019 sired ITOMORITAKA J2703 with heifer calf at side by VT ITOSHIGEYASU A07; $12,500 to Mahlon Raber, Millersburg, Ohio.

Lot 17: VT MS SHIGENAMI30T G92, 09/04/2019 VT SHIGETAKA 30T D76 ET J2703 with heifer calf at side by MAYURA LEGION L0022; $11,500 to Quarry Hill Farm, Harleysville, Pennsylvania.

Lot 8: VT MS TENZAD76 G117, 10/03/2019 sired VT SHIGETAKA 30T D76 ET with heifer calf at side by SMO SUMO CATTLE CO MICHIFUKU F154; $11,000 to Mahlon Raber, Millersburg, Ohio.

Lot 39: VT MS MICHIBELLA F94, 08/12/2018 sired VT MICHIHARUKI C23 with bull calf at side by VT SHIGESHIGEMICHI B31; $11,000 to Full Moon Wagyu, Ponton, Vermont.

Embryo Package: Lot Y (added lot): Arubial United P0342 X VT MS Shigetanitenza A01; $950 per embryo (2 total) to Henry Zerby, Marengo, Ohio..

A brisk beautiful fall morning started sale day with the arrival of many excited participants. The historic barn in which the auction was held was packed. Online buyers were many and very active. In all, the sale was a huge success for both the seller and the buyers. The crowd was treated to a pre-sale social plus an interactive presentation by the host of Vermont Wagyu. Sale day began with very insightful talks by industry experts which was then followed by an amazing spread for lunch. The sale kicked off with excitement which set the tone for the entire auction. The crowd was very active and the long lists of internet buyers added much competition.

Managed By: James Danekas & Assoc., Inc. Auctioneer: Butch Booker Online Venue: LiveAuctions.tv

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2021 Texas Wagyu Association’s Fall Harvest Event

Sales

LULING, TEXAS

November 6th, 2021

>> The Results

TWA’s Fall Harvest Event

Averages 18 Bulls 41 Females 2 Pregnancies 117 emBryos 251 units oF semen

$7,050.00 $7,200.00 $4,700.00 $790.00/emBryo $190.00/unit

Tops Bulls: Lot 61: LMR MAYURA 0399H, 04/23/2020 sired by MAYURA L0010 ET, consigned by Lone Mountain Cattle Co; $14,000 to Raymond Thomas, McAllen, Texas.

Lot 54: MG 73D2 14G12, 12/28/2019 sired by MG ITOSHIGENAMI 73D2, consigned by DL Texas Ranch; $9,500 to JBS, Stanton, Iowa.

Lot 53: M6 ITOSHIGENAMI 8134F ET, 11/16/2018 sired by ITOSHIGENAMI, consigned by Branson Wagyu; $9,000 to JBS, Stanton, Iowa.

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Lot 63: OTW MICHINAMI G041 ET, 10/29/2019 sired by MFC MICHIYOSHI 522C, consigned by Old Three Wagyu; $8,000 to JBS, Stanton, Iowa.

Lot 64: OTW SANJIROU II G023 ET, 10/29/2019 sired by BAY ITO MACHO 177, consigned by Old Three Wagyu; $8,000 to JBS, Stanton, Iowa.

Females: Lot 28: LMR MS MAYURA 0544H, 07/27/2020 sired by MAYURA L0010 ET, consigned by Lone Mountain Cattle Co; $29,000 to Raymond Thomas, McAllen, Texas.

Lot 29: LMR MS MAYURA 0358H, 04/03/2020 sired by MAYURA L0010 ET, consigned by Lone Mountain Cattle Co; $29,000 to Josiah Mote, Lake Ozark, Missouri.

Lot 18: YUM SANJIRO 3 151 01H ET, 04/07/2020 sired by SANJIRO 3, consigned by Big Sky Wagyu; $20,000 to Curtis Smith, Tulsa, Oklahoma.

Lot 16: YUM SANJIRO 3 28909 02H ET, 04/09/2020 sired by SANJIRO 3, consigned by Big Sky Wagyu; $12,500 to Josiah Mote, Lake Ozark, Missouri.

Lot 25: MG MS GENESIS 2 33G5, 12/05/2019 sired by CMC GENESIS 2, consigned by DL Texas Ranch; $11,500 to Josiah Mote, Lake Ozark, Missouri.

Lot 41: STKR MS FUJITAKA 002H ET, 02/23/2020 sired by ITOSHIGEFUJI, consigned by Statkar Farms; $10,000 to Adam Reissner, San Antonio, Texas.

Lot 51: UFR PANJI, 02/13/2014 sired by WORLD K’S SHIGESHIGETANI, consigned by UF Ranch; $9,750 to Luke Brenner, Austin, Texas.

Lot 26: GMNY MS MAC YURIKO R23, 11/16/2020 sired by MACQUARIE WAGYU M0546, consigned by Grasslands Wagyu; $9,500 to Gary Charles Stevens, Keller, Texas.

Lot 30: L7MS SYB 003C, 02/14/2015 sired by VBV ROA RED GALAXY, consigned by Lucky 7 Cattle Ranch; $9,250 to Brent Carroll, Neches, Texas.

Lot 27: GMNY MS MAC HIKOKURA R49, 09/12/2020 sired by MACQUARIE WAGYU M0546, consigned by Grasslands Wagyu; $9,000 to Josiah Mote, Lake Ozark, Missouri.

Lot 40: BLB MS KUIHO 1206, 02/25/2012 sired by WORLD K’S MICHIFUKU, consigned by R-C Ranch; $9,000 to Gary Charles Stevens, Keller, Texas.

Embryo Package:

Lot 83: SANJIRO 3 X RVW MS ITOZURU DOI 795E ET, consigned by Big Sky Wagyu; $2,200 per embryo (2 total) to Ethan Illingworth, Westminster, Vermont.

Lot 91A: SUMO CATTLE CO MICHIFUKU F154 X WJB MS BEIJIROU 208F ET, consigned by J Brand Wagyu; $2,100 per embryo (2 total) to DL Texas Ranch, Montgomery, Texas.

Lot 91B: MAYURA L0010 ET X WJB SHIGESHIGETANI 805F ET, consigned by J Brand Wagyu; $2,100 per embryo (2 total) to DL Texas Ranch, Montgomery, Texas.

Lot 89: SHIGEFUKU J1822 X WJB MS BEIJIROU 208F ET, consigned by J Brand Wagyu; $1,400 per embryo (3 total) to DL Texas Ranch, Montgomery, Texas.

Lot 87: ITOZURU DOI X CHR MS SANJIROU 909F ET, consigned by Crescent Harbor Ranch; $1,300 per embryo (5 total) to Reid Smith, Clayton, North Carolina.

Lot 110: SMO SUMO CATTLE CO MICHIFUKU F154 X HW KIKOKAGE 29A, consigned by Tally Windham Wagyu Ranch; $1,150 per embryo (3 total) to Brian Brett, Southlake, Texas.

Semen Package: Lot 135: MAYURA L0010 ET, consigned by Flying C Cattle, $2,200 per unit (2 total) to Curtis Smith, Tulsa, Oklahoma.

Lot 142: MAYURA Q1396, consigned by Flying C Cattle, $1,100 per unit (3 total) to Stephen Fuchs, Midway, Texas.

Lot 138A: OLIVE GROVE WAGYU Q038, consigned by Landgraf Ranch, $700 per unit (5 total) to Raymond Thomas, McAllen, Texas.

Lot Y: SUMO CATTLE CO MICHIFUKU F154, consigned by Big Sky Wagyu, $525 per unit (11 total) to Curtis Smith, Tulsa, Oklahoma.

The first ever Texas Wagyu Association Fall Harvest Event sale was a huge success. The event started Friday night with fantastic Wagyu burgers grilled by the TWA Board of directors plus fantastic country music by the Nathan Colt Young Band. Saturday started with many potential buyers viewing the offering and those in attendance were treated with a Wagyu brisket lunch. The registered buyers in attendance represented four different states and online, registered buyers represented 30 different states plus Mexico and Canada.

Managed By: James Danekas & Assoc., Inc. Auctioneer: Butch Booker Online Venue: LiveAuctions.tv Wagyu World | November / December 2021 21

In the News Teresa Hillin Horner

Teresa Hillin Horner, 60, of Decatur, Texas went to be with her Lord and Savior Friday morning, October 22, 2021. She passed away peacefully at home surrounded by loved ones.

Teresa was born July 15, 1961, in Bryan, Texas.

She was united in marriage December 20, 1980, to Jimmy Horner in Stephenville, Texas.

She was a graduate of Stephenville High School and Oklahoma State University. Devoting much of her life to being a godly wife, mother, and grandmother; Teresa also served as an elementary school teacher, music teacher, missionary, and as a volunteer with the DFW Airport USO. She was a founding member of Community Church and a member of Decatur Jr. Women’s Club.

Teresa will be remembered for many things including her big heart, love for others, passion for music and history, sense of humor, gift of hospitality, and her love of travel.

In addition to her numerous missionary journeys to Brazil, Russia, and Africa; she also enjoyed traveling with Jimmy to Wagyu conferences and Wagyu farms throughout the U.S. and Japan. When at home, Teresa devoted much of her time and efforts making her home a haven for her family and others. She also loved attending her children’s and grandchildren’s many music recitals and athletic events.

Known affectionately as “Trecee” to her grandchildren, she would readily proclaim that her grandbabies served as her primary motivation for her lengthy battle with liver disease.

She was preceded in death by her beloved father, Joel Hillin.

Those left behind to cherish her memory are her husband of over 40 years, Jimmy Horner of Decatur, Texas; her daughter, Abby Horner Wood and husband Matthew of Bowie, Texas; her son, William Horner and wife Maisie of Fort Worth, Texas; her grandchildren, Luke, Beau, Molly and baby boy Wood (due in Feb.), all of Bowie, Texas; Kovax, Rezi, and Kai, all of Fort Worth, Texas; her mother, Joyce Hillin of Baton Rouge, Louisiana; sister, Terri Simpson and husband Cal of Baton Rouge; numerous nieces, nephews, cousins, and a host of friends.

In lieu of flowers, donations may be sent to: Missions Around the World at P.O. Box 973 Decatur, Texas 76234.

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American Wagyu Association

NEWLY ELECTED BOARD OF DIRECTORS There were 5 candidates and 4 board positions. Elected to 3-year terms are Clem Kuns, Cade Nichols, and Jenny Tweedy. Andrew Coates was elected to a 1-year term that expires December 2022.

Save the Date

Upcoming Events 2022 JANUARY

8

Mile High Wagyu Experience Sale Denver, Colorado

MARCH

19 26

Triangle B Ranch - 14th Annual Spring of Opportunities Sale Stigler, Oklahoma A5 Wagyu Production Sale Virginia

APRIL

9

23

MAY

14 28

JUNE

4

M6 Ranch Bull Battery Sale Alvarado, Texas TWA Steaks Are High Sale Salado, Texas Diamond T Ranch Production Sale Jacksonville, Texas Bar R Ranch Wagyu Production Sale Pullman, Washington Passion For Prime Salina, Kansas

OCTOBER

15

Vermont Wagyu Production Sale 4th Edition Springfield, Vermont Find us

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Wagyu World | November / December 2021 23

Marshall’s Daily Dish | WW 1 1/2 lb wagyu beef 1 lb pork butt 1 1/2 smoked ham 2 cups panko bread crumbs 2 eggs beaten 1 cup whole milk 1/2 cup prepared brown sugar cider glaze (recipe to right) 2 tsp salt 1 tsp pepper - Grind wagyu beef, pork butt, and smoked ham together in meat grinder or have butcher shop grind this blend for you.

- Mix eggs, milk, 1/2 cup of the brown sugar cider glaze, panko bread crumbs, salt and pepper in a bowl to combine.

- Mix egg bread crumb mixture with meatballs until mixed well.

- Make 1/4 lb size meatballs.

- Place meatballs in a large 9 x 13 baking dish and cover with remaining glaze.

- Bake uncovered in a 275 degree oven 2 1/2 to 3 hours basting with glaze every 30 min.

- Remove meatballs from pan and cover to keep hot. Put the remaining glaze in a stock pot and skim off the fat and discard then bring to a slow simmer and cook down by half to create a syrup like glaze

3 cups brown sugar 1 cup apple cider vinegar 1 cup water 2 tbsp ground mustard Mix well until sugar is dissolved

Cider & Glaze

3 cups lingonberries 1 cup sugar 1 cup water

Place all ingredients into a stock pot and bring to a boil. Simmer for 10 minutes cooking until berries burst. Mix to combine and smash berries. Place in a dish and set aside to cool completely.

Chef Note* if you can’t find lingonberries you can substitute cranberries. They are very close.

Growing up one of my favorite memories during the holiday season was eating Christmas dinner with the whole family!!

My paternal grandfather was Swedish. His family moved to the USA in the early 1900’s. My grandmother would make a traditional Swedish Christmas meal that was passed down as a family tradition from the Johnson side.

One of my favorite items from this meal was the Swedish meatballs with lingonberry sauce. These are not your standard Swedish meatballs in a gravy like many recipes. These are more like a holiday glazed ham in the form of a meatball.

Serve them with your favorite sides!!!

ENJOY!

by Chef Marshall Johnson

Preparation using premium 100% Japanese 24 World | November / December 2021 black WagyuWagyu beef from Diamond T Ranch Photography by Hillary Johnson

PROVEN GENETICS

production sale 14 MAY 2022 at the ranch

FULL/HALF SIBLINGS TO OUR HIGHLY SOUGHT AFTER STEERS & CARCASSES WILL BE OFFERED

Wagyu World | November / December 2021 diamondtranchwagyubeef@gmail.com 903-284-9145

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Ranch Reach | WW

BRENNER texas

By Heather Smith-Thomas

of

B

renner Cattle Company is owned and operated by Luke and Elizabeth Brenner in Austin, Texas. “I’m not from a cattle background, but my wife is a 6th generation Texan and her family has been very involved in cattle raising. Her grandfather was president of the Texas and Southwestern Cattle Raisers Association but she didn’t grow up with hands-on experience with cattle. The family had ranches in the Texas Panhandle and New Mexico, and spent a lot of time at the ranches and around cattle, but in recent years, have not been very involved in the day-to-day cattle operation,” Luke says.

“I grew up in southwest Michigan in a rural farming area, and my family lived on a farm but leased the land to my best friend’s family. I was always around farming, but my family had an automotive manufacturing company. I never saw myself working in that environment, and my dad always encouraged me to follow my own path,” he says.

“After I graduated from Culver Military Academy and Hope College, my father passed when I was 24 years old. It was the time in life when a young man needed his dad. Against many people’s best advice, I took a leap of faith and moved to Texas in 2009. It worked out, as I ended up meeting Elizabeth, who is now my wife” he says.

His introduction to Wagyu was through a birthday celebration in 2013. “It was my birthday and Elizabeth asked me where I wanted to go to dinner. I told her I just wanted to stay home and cook a good steak. I got home from work and she told me she’d got this fancy steak and it cost $130, and it was called Wagyu. We were young and just married and that seemed like a lot of money! I thought it was crazy! But after I took one bite, I realized it was worth every penny.” This spurred his interest in Wagyu and he started trying to find out more about these cattle, and wanted to raise some.

“I talked to my father-in-law about maybe using a small piece of his land to put some Wagyu cattle on, or getting some property closer to us, but that never materialized. I have a heavy equipment dealership--that’s my day job--and at that time it was my primary focus. Then in 2016 we bought some property in Southeast Austin for that business--and had so much going on that I never even thought about cattle,” Luke says.

A year later, when he got his property tax bill, he realized he needed a way to

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Luke & Elizabeth Brenner

“I think there’s a niche in this business for everyone, but we focus on the fullblood market because that’s the meat we really like, for ourselves.”

28

Wagyu World | November / December 2021 The Brenner Family

decrease that bill, and figured an Agricultural use with cattle was the answer. “The property we bought was significantly larger than we needed for the equipment business, and I told my father-inlaw I needed 4 cows for an ag exemption. I thought I could get a few Angus from one of the family ranches. He said that would be fine, but reminded me that I’d been talking about Wagyu for years—and here was a property where I would be going every day and could keep an eye on them, have a lot of interest in them, and ultimately learn more. It just clicked, Wow, now we can get some Wagyu!”

Luke thought it would be easy, raising a few Wagyu to get an ag exemption for the property taxes and maybe eat one. “I didn’t know anything about raising cattle! We were just thinking, ‘Let’s get some Wagyu cows and it will be cool!’ Then I discovered that I really enjoyed taking care of these cattle and I was spending all my free time and late into the evenings on my I-pad trying to learn and read as much about the breed as I could, and the genetics.

“We started doing AI and embryo work, learning the technologies in the cattle industry. These were things I’d never thought about, or knew existed 10 years ago and now it’s what we talk about all the time, every day,” Luke says.

These cattle became his passion. “We now have Wagyu on three ranches, and are in the process of adding a substantially larger tract. We dove head first into this for personal enjoyment and later realized the demand and interest was so great it was a viable business. When we got our first Wagyu cows, friends and acquaintances were curious about them but didn’t know what they were.

Maybe one in four people might know about Kobe beef and they’d ask us things like whether we massaged the cows or fed them beer. That was 6 years ago, and now almost anyone you talk to is familiar with Wagyu. If the subject comes up and we say we raise Wagyu cattle, it’s very rare people still ask what that is,” he says.

“More people know what they are now, especially in urban areas, where they may have seen or eaten some of the meat in a restaurant. I’ve also had people tell me they bought one of ‘those steaks’ at the grocery store and paid a lot of money and it wasn’t anything special. My response is that it probably wasn’t. I think there’s a niche in this business for everyone, but we focus on the fullblood market because that’s the meat we really like, for ourselves. This whole thing started with my desire to impress all my buddies with the best steak they ever had! That’s been a lot of fun, and now we’re just broadening the buddy base.” Luke says.

“When we first started, friends would come over and eat a steak or a roast with us and say, ‘Wow. The next time you butcher something I’ll buy a quarter!’ We finally started making a list of everyone who said they wanted to buy some of our beef,” Luke explains.

“Through word of mouth and friends of friends it has grown, we still can’t produce the meat fast enough. Our goal now is to outproduce the demand for quarters so we can sell smaller quantities to people who just want a couple steaks or other cuts. I think by the end of 2022 we should have enough production to do that,” he says.

“Elizabeth has been very supportive and involved, even though this started as sort of a hobby. I think we complement each other well; I’m pretty nuts and bolts, but Elizabeth is a creator, a connector. For fun one day she decided to play around with making a Brenner Cattle Company logo. We thought it looked cool, and fun to have some hats and shirts made, sort of tongue-in-check, because this was just a hobby, especially for a girl from a ranching family,” Luke says.

“It wasn’t a marketing thing, we didn’t have anything to market; our beef was more than spoken for by a few supportive friends. It

was just fun. Then I got a phone call from a doctor in downtown Austin who said she had a hard time tracking me down, as we didn’t have social media or a website. Her maiden name was Brenner, and she said another doctor in her practice saw a patient walking out of their offices wearing a hat that said Brenner Cattle Company. Her dad’s a professor in the business school at Notre Dame and grew up raising cattle in the Midwest. He was turning 70 years old and she thought it would be fun to send him a Brenner Cattle Company hat!”

“We talked off and on after that, and then the pandemic hit, and she wanted as many hats, shirts, etc. that we had available. She came to our house and I put together a package of beef for her, also. When her dad came for his birthday they surprised him with a Wagyu brisket and she’d mailed the hats and shirts across the country to her siblings and their families, and they did a zoom call for his birthday, with all of them wearing these Brenner Cattle Company hats and shirts, since they couldn’t come in person because of the pandemic. He was very surprised and delighted,” Luke says.

“Later her dad and mom came to the ranch and had lunch with us, and got to see the cattle. It was a really neat experience to share what we were doing with someone who didn’t have much knowledge of Wagyu specifically, but a reminiscent history of ranching. We still keep in touch and he’s provided some great advice. It’s funny how little things sometimes change things in big ways” he says.“My wife and kids and I spent a month in Montana this past summer, at a back-country hunting and fishing lodge. Guests came and went, and one was a rancher in his late 70’s—with a big Angus ranch in Montana. He told us his son brought him a Wagyu steak and he didn’t think much of it, and that the Angus beef he raises is the best in the world. I spent two days on the river fly-fishing with this rancher and he was a really nice guy. I enjoyed our conversations but he already had his mind made up about Wagyu. “The last night he was at the lodge, he and two other guys there with him, and they all knew a good steak. I’d taken some Wagyu beef with me, so for a surprise that last night I had thawed a Ribeye, put it on the grill, sliced it thin and took it out to them as an after-dinner snack. That rancher took a bite and said, ‘Oh my gosh! I take back everything I said! That’s the best piece of meat I’ve ever tasted!’

So that made me feel good, to have a cattleman say that, after raising cattle his whole life. I’d come to respect and enjoy him, and for him to say that meant a lot. Before he left the lodge the next morning he wanted my contact information and said he might try raising some wagyu himself.” Luke said.

“My wife is interested in all the health benefits of some of the byproducts of Wagyu such as the tallow. There are numerous studies already and she’s working with two universities on testing the chemical makeup of these products to see the true health benefits of some of the different products. Beef fats have many benefits, and Wagyu beef fat is even better,” he says.

“We have been trying to grow the herd by retaining heifers, but we’re also trying to produce more beef. It seems like every year I get talked out of more heifers and embryos than I want to sell, and now we have a larger ranch and we’re back to square one and having to go buy more embryos, and cows, and heifers to make up the numbers we sold in the spring. When we got started, selling cattle, beef, and genetics, wasn’t our ambition, and I think that allowed us to go slow and worry about the end product, first. We’ve grown very slowly, and relied on advice from much more experienced breeders. It can take years in this business to realize a bad mistake” He and Elizabeth have two daughters. Carlisle is 3 and Jane just turned 6. “They know dad really likes cows. When Carlisle was only about a year old she knew the word ‘cow’ and whenever we’d see a cow, she’d scream, ‘Daddy! Cows!’ We live in Texas, so there’s cows everywhere. Driving around the ranch, or just driving down the road there was pretty much a constant alert that cows were in view.”

The two girls often spend Saturdays with their dad. “When our youngest was just born and Elizabeth was home taking care of her, Jane would spend the whole day in the pickup with me. We’d feed cows, move them, work them, fix fence; she tagged along for everything.”

He is glad the whole family is involved and supportive. When they are out the ranch, the girls enjoy driving around with him on the Polaris to look at everything, and they enjoy the cattle. “When the calves are born they are so excited.

Elizabeth brings them to the ranch after school so they can see the newborn calves and they always want pictures of themselves with the calves,” he says.

“When our first heifer calf was about weaning age and we had her in the squeeze chute, my oldest daughter, Jane was there, petting her head. She named the calf Rainbow and later told us her ‘full’ name was Rainbow Cloud. That heifer is now a cow and a mama and we still call her Rainbow!” It’s a lot of fun when the kids are involved, and he is hoping that when the girls are a bit older they might show some cattle.

“I can’t say enough how much I appreciate the willingness of people (who have been in this business a lot longer than we have) to help and support us, and share their knowledge. I have definitely needed a lot of help along the way! I think with the popularity, growth, and demand of Wagyu, breeders and producers recognize that what’s good for one is good for all!”

Carlisle & JaneWagyu BrennerWorld | November / December 2021 29

D L R O W U WAGmYagazine

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Wagyu World | November / December 2021

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Market Matters | WW

a gate to opportunity

32

Wagyu World | November / December 2021

By Jeri Tulley

Y

ears ago, when the Texas Wagyu Association was begun, one of the eventual goals of the first set of board members was to hold two open sales – one in the spring and one in the fall – to promote the Wagyu breed and allow breeders, both big and small, opportunities to showcase and sell their animals. Those board members knew that the association would have to have the number of members and animals to make that goal work, and as such, they began working toward it by starting the TWA Steaks are High spring sale that is now the longest running annual Wagyu sale in the United States at thirteen years and counting.

2 Bar C Ranch, overlooking the small Texas town of Luling, population 5,830, was the host for the Texas Wagyu Association’s first fall sale. Luling, famous for its BBQ, paddling trail, oil, and watermelons is a proud stop along the world-famous Texas BBQ trail.

The town grew up around the San Marcos river, prospered from its plentiful oil, holds a yearly watermelon festival, and is graced with beautiful oak trees in any direction you look. With jaw-dropping sales facilities, a stunning chef’s kitchen, and pens that are plentiful and welldesigned to be easily accessible for both working and selling animals, it was a joy to spend the weekend at 2 Bar C Ranch.

Friday evening’s Burgers by the Board were delicious Wagyu ½-pound burgers donated by Lucky 7 Cattle Ranch and served hot off the flatiron grill by George Greer and Lucky 7’s Ralph Lee, two of the TWA board members. Attendees had their choice of indoor or patio seating as they sat down to eat, imbibe, and enjoy live country music by the Nathan Colt Young band.

Walking through the alley on Saturday morning provided a sense of calm that covered the area as owners fed their animals and a new baby bull calf nursed for the first time. A steady stream of buyers came through the doors and registered for their sale number.

After smelling the mouthwatering aromas coming from the kitchen, attendees were served a Wagyu brisket lunch with all the trimmings donated by Rosewood Ranches, and excitement was in the air in anticipation of the upcoming sale. With absolutely perfect fall weather, 30 consignors and 144 lots, JDA’s auctioneers, Butch Booker and son, Cotton, offered the lots up for bid to in-person and online bidders. Standing cowboy hat in hand in the auctioneer’s box between the American flag and the Texas flag proudly on display, Rick Turner, current TWA President, kicked off the sale with a prayer. After thanking the sponsors and acknowledging the American Wagyu Association’s Executive Director, Robert Williams, who was in attendance, Rick turned it over to Butch, who then opened up the floor to a choice of Lone Mountain black cows. Each animal sold for $29,000, starting the sale out strong. Buyers from 30 different states and Mexico and Canada viewed and bid on animals in person and online through LiveAuctions.TV. With t-shirts being given for any purchases over 10k, they were literally flying out of the auctioneer’s booth by way of Page 34 >> Wagyu World | November / December 2021 33

<< Page 33

Mercedes Danekas-Lohse throwing them to successful bidders.

With the success of the first fall sale behind them, the TWA is looking ahead to Houston Stock Show, which will be held March 4-6th, 2022. Entries are due Jan 5th, with 30 Wagyu entries needed in order to ensure the show continues.

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Wagyu World | November / December 2021

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Health & Husbandry | WW

Save a life

By Heather Smith-Thomas

S

ometimes it is necessary to get colostrum into a calf that can’t suckle mom or a bottle, or give fluid to a sick, dehydrated calf. A sick calf generally won’t suck a bottle, and the only way to give him oral fluid is by tube.

There are two ways to “tube” a calf. You can use an esophageal feeding probe (a metal or plastic tube that goes down the calf’s throat and down the esophagus) attached to a container that holds the fluid, or you can use a smallerdiameter flexible nasogastric tube that goes into the nostril and down into the stomach.

Fifty years ago, before esophageal feeders were invented, a nasogastric tube was the only way to get fluid into a calf, and in some instances it’s still more effective than the shorter esophageal probe, since the nasogastric tube goes clear into the stomach. A person can also use a larger-diameter nasogastric tube to give fluid (or mineral oil) to adult cattle.

For giving baby calves colostrum or electrolyte fluids, however, the esophageal feeder is adequate, and easy to use. Many ranchers today use this handy tool. When the calf is properly restrained and the probe carefully placed, it is an effective and safe way to give fluid. Both types of tube must be inserted carefully and properly, to decrease risk of injuring or drowning the calf.

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Wagyu World | November / December 2021

ESOPHAGEAL FEEDER Feeder probes are nonflexible plastic or stainless steel tubes

(about ½ inch in diameter) with larger bulb on the end that goes down the throat. A container for milk or fluid is attached to the other end. Some have a valve that keeps the fluid in the container until you release it. Others have a bag that hangs down until you are ready to administer the fluid; you raise it to send fluid into the tube.

The rounded bulb on the end of the probe protects the mouth and throat from being scraped or punctured and helps prevent backflow of fluids up the esophagus, acting as a plug.

It also helps the tube bypass the larynx and small opening into the windpipe when inserting the tube into the throat. The windpipe is slightly below and alongside the opening into the esophagus. You must not get any fluid into the windpipe.

Make sure the feeding probe/container is clean; wash it thoroughly after each use. When administering colostrum or fluid, make sure it’s body temperature—not too warm or cold. If the calf is lying down, lift his head up to insert the tube. If he struggles, lift his front end up so he’s sitting on his haunches; you can restrain him better that way while you lift his head to insert the tube. If he’s standing, back him into a corner (or have someone hold his back end), step over his back so you can hold his head and neck between your legs, and pull his head up with one hand under the lower jaw—so you can insert the tube with your other hand.

If it’s a cold day, warm the tube in hot water before inserting it. Gently put the tube into the side of his mouth (don’t force it into the front). Then aim it straight and slide it over the tongue to the back of the mouth and into the throat. The calf should swallow it as you move it back and forth and apply gentle pressure. Make sure the tube is not forced into the windpipe; the calf must be given a chance to swallow as it is pushed down.

Place your fingers on the outside of the neck (front of the throat). You can feel the bulb end of the tube slip down the throat and into the esophagus.

If you can see or feel the bulb, you know it’s in the proper place and safe to continue pushing the tube farther down. If you can’t see or feel it, or the calf is coughing, or there are puffs of air coming out your end, it’s in his windpipe; take it out and start over. Be sure it’s in the esophagus and fully inserted (the bulb down toward the stomach) before you tip up the container or release fluid into the tube. Hold the calf so he can’t struggle— or the tube may come partway out and spill fluid into the windpipe.

NASOGASTRIC TUBE For calves, a flexible plastic or nylon tube about 4 feet long is

adequate, and about ¼ inch in diameter. For adult cattle you need a larger tube (about ½ inch to ¾ inch diameter) at least 7 feet long.

This type of tube is better than an esophageal feeder if you are treating a bloated animal; it goes into the rumen and can let gas come back out before you pour in the mineral oil or other medications. It’s also useful if a calf has been eating dirt and plugged up. You can put a small amount of water directly into the stomach, then let it come back out the tube, bringing dirt with it. By alternately putting water in and draining it out, you can clean the dirt out of a calf.

You can make a nasogastric tube from any flexible tubing of proper diameter. Smooth or bevel one end (with knife, sander or grinder) so it won’t scrape the nasal passage and throat. Administer fluid by attaching a funnel to your end of the tube after the smooth end has been put into the stomach via the nostril.

When tubing a calf in cold weather, keep the tube in a thermos of warm water until use, to keep it warm and flexible, then blow any water out of it just before inserting the tube into the calf. If the calf is on his feet, back him into a corner and hold his head/neck between your legs. Tuck his nose downward toward his chest before inserting the tube. If his head is pointed up or stretched forward, the tube is likely to go into the windpipe instead of the esophagus. The esophagus is slightly above the windpipe and the tube will go into the esophagus if the calf’s nose is tucked downward. If his head is stretched forward the tube travels straight into the windpipe.

Put the smoothed end into one nostril quickly—before the calf sees it coming and resists by clamping the inner part of his nostril shut. Push the tube quickly to the back of the throat and then go gently and slowly so Wagyu World | November / December 2021 39

<< Page 39

the calf can swallow it. He must swallow, so it can enter the esophagus. If he fails to swallow, it goes into his windpipe instead. On rare occasion it may curve around and start back out through the other nostril. If this happens, gently pull it out and start over.

Make sure the tube is swallowed into the esophagus. Don’t administer fluid, oil or colostrum until you’re sure it’s in the right place, or you’ll drown the calf. There are several clues to tell if it’s right. If the calf coughs as you try to put the tube down, this usually means it’s in his windpipe. Take it out and start over. If it goes down easily, with no resistance—and goes in at least 2 feet or more in a small calf—it’s in the stomach. It can’t go that far in the windpipe; that passage branches into the smaller bronchial tubes.

Check to make sure it’s in the stomach by blowing on your end. If you hear burbling noises or smell stomach gas coming out, it’s in the stomach. If blowing makes the calf cough, it’s in the windpipe and you must take it out. Once you’re sure it’s in the stomach, attach a funnel and administer the fluid or colostrum.

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Wagyu World | November / December 2021

Advertiser’s Index A To Z Feeders..............................................................................................37 Bar R Cattle Co.............................................................................................31 Black Dog Cattle Co...................................................................................36 C.D. “Butch” Booker....................................................................................36 Callicrate Banders ......................................................................................37 Crescent Harbor..........................................................................................36 DAR J Easy Weigh.......................................................................................36 Diamond T Ranch................................................................................25, 37 JMK Cattle ...................................................................................................... 2 Lazy Daze Cattle Co...................................................................................37 Legendary/Wagyu Sekai..........................................................................23 Lone Mountain Cattle Co.................................................................. 12-13 Lucky 7 Ranch..............................................................................................37 M6 Ranch Wagyu ................................................................................37, 42 Marble Ranch .......................................................................................36, 44 Milburn-Kroh Ranch .................................................................................37 Morris Stock Farm ......................................................................................41 Pacific Rogue Wagyu ...............................................................................36 Passion For Prime......................................................................................35 Protocol Technologies ......................................................................17, 36 Ragland Wagyu...........................................................................................37 Renew Livestock Co...................................................................................41 Rockin 2 Wagyu ..........................................................................................41 Schacher Auction Services......................................................................37 ShowMe Wagyu Partners.......................................................................... 3 Slator Ranch..........................................................................................37, 43 Tai Ranch.......................................................................................................37 Todo Santos Creek....................................................................................41 Triangle B Ranch .......................................................................................... 5 Y2 Wagyu.......................................................................................................41 Yuba River Ranch........................................................................................ 37 Vermont Wagyu......................................................................................4, 36

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CSS/Australia exportable semen

IN DAINIJI PP 442G

AP169619 2/13/2019

“Second” in JAPAneSe A thicker, deePer bodied PerformAnce bull!

AP200550 2/13/2020

SANBAN PP 662H

“third” in JAPAneSe bW of 60lbS & ShoWS thickneSS throughout!

GENETICS • semen packages available (mix & match) on all 3 outcross bulls - volume discounts • heterozygous polled bulls for sale at private treaty - 93.75% & 95.31% available

Llano, TX - 325/247/4217

PP 197F

CSS/Australia exportable semen

• LEADING HOMOZYGOUS POLLED PUREBRED SIRE!

AP142949 1/27/2018 • Excellent proven heifer bull!

• Daughter (AP207678) just sold for $32,500 Wagyu at 3World months of age! | November / December 2021

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WAGYU WORLD

PRST STANDARD U.S. POSTAGE PAID Tucson, AZ Permit No. 271

c/o James Danekas & Associates, Inc. P.O. Box 8629 Woodland, CA 95776

From day one our goal has been to develop a herd that will perform at the ranch and on the rail.

USDA approved embryo export facilities, a unique feeding concept and objective carcass grading, using one of the few Japanese carcass cameras in the US, are all tools we utilize in producing genetics that have both a local renown and global reach.

Contact Us to see how our embryos, pregnancies, females and bulls can move your genetics from

DISH TO PLATE

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Wagyu World | November / December 2021