Wagyu World March/April

March/April 2022

Wagyu World | March / April 2022 1

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Wagyu World | March / April 2022

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Wagyu World | March / April 2022 5

THIS ISSUE March / April 2022 Volume 8, Number 3

14

14 RANCH REACH TASMANIAN WAGYU

These Wagyu may have the best life being the “beach life”. In Australia, the Hammond name is known as some of the most renowned of Wagyu breeders. They have built themselves a program that marvels any but the way they have utilized their environment could be the most fascinating part of their story. >> By Heather Smith-Thomas

18 MARSHALL’S DAILY DISH LATIN WAGYU STEAK SANDO

Just when you think he outdid himself in the last issue, Marshall power punches it again with an out of this world punch of flavor combing elements (AKA flavor) that most of us wouldn’t dream of.

Let’s celebrate Wagyu and make your taste buds sing! >> Chef Marshall Johnson

18 COVER>>

Courtesy of: The Hammond Family Location: Tasmania 6

Wagyu World | March / April 2022

24 RANCH REACH H&H

Not only is this a family affair but a passion. The Heskett family may be the go to “show” family in the Wagyu breed – traveling and winning most of the nationals livestock show but more importantly, promoting the Wagyu breed on a national industry level as they rack up the awards. They have an eye for phenotype and this has helped them not only win within the Wagyu show ring circles but has helped open the eyes of the more mainstream breeds to see just how valuable of a breed Wagyu is. >> By Heather Smith-Thomas

24

28 LIVING PRIME

THE FARRIER’S DAUGHTER

Unique and edgy; taking turquoise to another level – this is just one way to describe this artist. Meet Kirby, a self-taught silversmith whose eye and imagination brings to life some of the more captivating pieces out there today.

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30 MARKET MATTERS NOTHING WASTED

Nobody likes the excess fat…or do they? A fellow breeder shows us how to utilize the tallow in a fun and innovative way.

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32 MARKET MATTERS IMPORT - EXPORT

Many times this process is very intimidating but we explore this to give you a better knowledge of the import and export processes for semen. >> By Ronda Applegarth

36 OUT & ABOUT

32

Mark your calendars – there’s a lot brewing in the breed. Plus, check out the results of the 2022 sale season!

EDITOR’S LETTER PUBLISHER’S POST CONTRIBUTORS CONNECTIONS INDEX

8 9 10 34 39

Wagyu World | March / April 2022 7

Editor’s Letter | WW

March / April 2022

PULLING THROUGH

W

ow…I can’t believe it’s already spring! Where has 2022 gone?

As I write this, I look out at the pastures and the green grass is just about headed out and turned. Our lack of rain here in California is pushing us into summer much faster than I’d like.

With temps already forecasted to be in the mid-90s in a week I am saying “goodbye” to the short spring we had and preparing for the 100 degree days that we have all too often. The weather across the country has been abnormal and all who are facing drought, fires or the opposite extreme, a rough winter and too much moisture; I am thinking of you all and pray for everyone to be blessed as much as possible and give us all the strength to get through whatever each and every one of us is facing.

One thing we can’t control is the weather but we can control how we mentally handle it; look at the positive and know that Mother Nature is continuously changing and what we handle now only prepares us to be better for the future.

As I say goodbye to my last Peony bloom and fresh aired mornings, I know that as fast as winter has come and gone, summer will do the same and I’ll be dreading cold mornings and missing the warmth of summer days.

As summer too quickly approaches it also opens up opportunities to see many of our Wagyu family at different events. I look forward to these days; seeing many of you that I’ve met, meeting many finally in person and/ or learning new names and faces altogether. As this breed grows it’s a pleasure to watch this group of fun and interesting individuals grow as well as with any industry, it is truly about the relationships that makes it worthwhile.

Mercedes Danekas-Lohse - Editor

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Wagyu World | March / April 2022

Publisher’s Post | WW I wanted to start this post with how things are starting to look up and realized that may only be in the Wagyu industry alone. When you consider the war situation around the world, gas prices, the escalating homeless situation plaguing the states, things really aren’t too sparkly. So to that, all I can say aren’t we grateful we’re in the Wagyu business. I’ve said it before and will say it again the Wagyu breed is truly coming into its own and it is not an exaggeration when I say that our phones ring every day with new people looking get into this business.

Congratulations go to Don Brown of Triangle B Ranch on his very successful sale; Don has truly been a pioneer of this breed and has helped to pave the way for so many others. Next week on April 9th the breed will make history with the very first ever Wagyu bull sale happening at the M6 Ranch in Alvarado, Texas. It’s time now to make plans to attend the spring and summer sales that are coming your way. In April following the M6 Bull sale there is the Steaks are High sale on April 23rd and as always the Texas Wagyu Association has put together a group of great speakers to headline their program. On May 14th we have the Double 8 Frozen Genetics sale happening, an event you won’t want to miss, and come May 28th the Bar R Ranch Production sale takes place from Jerry Reeves another true pioneer of this breed. Come June 11 you’ll want to head to Kansas for the Passion for Prime sale that has some very exciting consignments, as well as a great program the day prior to the sale. On July 13th you’re not going to want to miss the Grassland Wagyu sale in Tuttle, Oklahoma where some really superb females sell.

I look forward to seeing and talking to many of you and the months go by, and if we at JDA can be of help with anything please do not hesitate to give us a call.

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

Wagyu World | March / April 2022 9

Contributors | WW

DISCOVERY This Issue’s Three Contributors Share Themselves With Us. HEATHER SMITH-THOMAS Rancher/ Writer

My favorite cut of beef is... hamburger... because I can make so many things with it.

When I sit down to watch a movie the genre is...drama, suspense, real life stories, a good comedy, or anything with a good plot that’s interesting or uplifting.

When I have time, I...try to get caught up on things I’ve neglected, or write a letter to friends or family members I haven’t taken time to keep in touch with.

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Wagyu World | March / April 2022

RONDA APPLEGARTH Wagyu Breeder

My favorite cut of beef is...a ribeye, hands down!!

When I sit down to watch a movie the genre is...stupid comedy. I can quote Nacho Libre or Step Brothers at will.

When I have time, I...what is this “time” you speak of?

MARSHALL JOHNSON Wagyu Breeder / Chef Restaurateur

My favorite cut of beef is... is the center cut porterhouse steak!

When I sit down to watch a movie the genre is...action/ comedy.

When I have time, I...test new recipes.

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Ranch Reach | WW

wagyu

By Heather Smith-Thomas

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Wagyu World | March / April 2022

T

hree generations of Hammonds have been raising cattle on Robbins Island and Walker Island (off the coast of Tasmania) for more than 50 years, and breeding Wagyu since the early 1990’s. Robbins Island is the largest freehold island in Australian territory. It is 10,000 hectares (25,000 acres) in size, near the northwestern tip of Tasmania (the large island state south of Australia). Walker Island lies to the north of it and is 1750 hectares (4300 acres) in size. The Hammond family also have a 450-acre property at Montagu (Tasmania), which serves as a base of operations.

Brothers John and Keith, along with their families, utilize Robbins and Walker islands in the management of their cattle because these islands are only separated from the Tasmanian mainland, and from each other, by a series of sandbars and tidal channels. At low tide, with coaxing and good horsemanship, cattle can swim from one part of the operation to another, which they do about 12 to 15 times each year. To assist with these crossings, the Hammonds call upon local horsemen and women who enjoy being a part of these unique cattle drives. Usually, the riders who show up are enough to move the stock, with about one horse to every 50 head of cattle.

The Hammond operation is famous for these spectacular cattle drives in which the cattle are walked across thin ribbons of sand at low tide. To take cattle from pasture to pasture, groups of horsemen swim the animals through saltwater channels to move them between grazing areas or over to the Tasmanian mainland.

HOW IT ALL BEGAN Eugene Hammond was an American World War II pilot from Oklahoma who befriended several Australians during the war. He later traveled to the 1956 Melbourne Olympics to visit them.

That’s where he met his wife-to-be, Mary Holyman, a young lady whose family had made money in shipping out of Launceston, Tasmania. The Holyman’s had purchased Robbins and Walker Islands in 1916.

A few years after their marriage, Eugene and Mary bought the islands from her family and leased them out, while they farmed wheat in Oklahoma for almost two decades. In the early 1980’s they returned with their family (sons John, Keith and Chauncey) to run the Robbins Island beef operation.

When their father died in 1991, Keith and John decided to move into a different kind of beef market, since prices for traditional beef weren’t very high. They determined that Asia would be their main market in the

future and Black Wagyu would be the best breed for that market. They took advantage of an opportunity to import 200 frozen Wagyu embryos from Canada and the U.S., which they put into surrogate Angus cows.

In subsequent years the Hammond brothers have produced more than 50,000 embryos.

With flushing for embryos every two to three months, their best flushing cow has produced 150 live calves, before she naturally produced her first calf. Over the years, the Hammond family added to those initial embryos with semen from the U.S. and Australia and slowly built up a herd of 2000 Wagyu females.

The Hammonds were among the earliest Australians to enter the Wagyu business. At that time, this novel breed was scorned by traditional cattle producers, but due to lack of profitability in conventional beef production, the gamble on Wagyu was a move to try to stay in the farming business. It has been a long road, but in recent years it is starting to pay off.

THE BREEDING PROGRAM Today, Alex Hammond, Keith’s oldest son, is general manager of the family operation. He works closely with his partner Lucy, brother Chauncey, sister Sarah and cousin Ben, who are all involved in producing premium beef for their brand: Robbins Island Wagyu.

Their fathers, Keith and John, built the beef business and Wagyu herd and are still involved. When they started their Wagyu herd, the Hammond brothers sourced embryos by Michifuku, and Haruki 2, from the famous Monjiro bloodline, and obtained the import rights to Kenhanafuji, World K’s Kanadagene 100, Kanadagene 101, and Genjiro, which they used extensively in artificial insemination. Other than Kenhanafuji (Itohana 2’s half-brother) these bulls were sons of three of the most prominent Fullblood females ever used outside Japan: Suzutani, Okutani, and Rikitani.

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This set the foundation for a herd with marbling and soft fat genetics.

The Hammonds have sourced and produced high-performing animals ever since, focusing on these marbling and soft-fat animals through pedigree, genetic testing, performance, and phenotype. They have produced Wagyu for numerous markets, including Australia and Japan. Keith was one of the early Presidents of the Australian Wagyu Association, and John later served as Vice-President. Their branded beef has won and placed in many national meat competitions.

Currently the Hammonds run about 2000 (predominately polled) purebred Wagyu cows, on improved pastures on Robbins Island. They do have a fullblood portion of their herd, but this has continually diminished as they focus on producing polled cattle based on carcass data. Through the cold, wet winter months the pregnant cows are pushed onto the bush country and wander freely between the bush of Robbins and Walker Island.

About 1200 of the cows are bred by artificial insemination in December to produce a spring calf crop. Those cows are bred via a fixed-time AI program with cleanup bulls added to the herd after a repeat cycle of AI. The rest of the herd is bred in June/July for an Autumn calving.

In order to ensure a beef supply year-round, terminal animals are constantly weighed and sorted into similar weight groups. To keep consistent weight in the young stock, the Hammond’s now grow forage crops in Summer and Winter which are strip grazed and supplemented with hay. This ensures consistent weight gain through the more challenging seasons of the year. The rest of the

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Wagyu World | March / April 2022

year, cattle graze lush pasture and are grown exclusively on Robbins Island before heading to the feedlot.

In recent years, the Hammonds have been transitioning to polled genetics.

This all started with a purebred embryo cow born in 1996 that happened to be polled. It wasn’t until 2015 that Keith realized the importance of this female. The program had been focused solely on producing animals that had the right carcass traits for the last 20 years, however when Keith went looking through the herd, he found about 20 polled descendants of the 1996 female. Around the same time, the Hammond’s bought a share in Bar R 52Y, a heterozygous polled bull produced by Dr. Jerry Reeves. 52Y combined with the original polled genetics form the foundation of their now world class polled Wagyu herd.

Robbins Island Wagyu then formed Poll Wagyu Pty Ltd with fellow Australian Wagyu breeders--Strathdale Wagyu and Mayura Station. The purpose of this unique partnership was to fast-track development of quality Polled Wagyu genetics in Australia.

By sharing genetics, Poll Wagyu now has polled cattle sired by some of the best Wagyu bulls outside of Japan; Itoshigenami JNR and MOYFD0507, among others. The genetic progress through collaboration has allowed Poll Wagyu to produce carcasses that already equal even the best fullbloods outside of Japan.

The growing demand for polled genetics is a combination of things, including animal welfare issues with dehorning. Some breeders in the EU are looking for polled Wagyu, since some of those countries have banned dehorning.

The Hammond’s have maintained

their impressive high-performance brand, all while bringing in desirable carcass traits from the polled cattle. By utilizing 52Y, they now produce consistently higher carcass weight and ribeye, females exhibiting better maternal traits, and are now seeing the results of polled sons of Itoshigenami JNR increasing their marbling.

HARVEST and MEAT SALES Every six weeks the Hammonds have a cattle drive (muster) and bring 120 of the largest terminal animals off Robbins Island, to have a continual flow of cattle into the feedlot. Each month, finished groups are sent to the slaughterhouse.

Timing it with the tides, the cattle are walked to the western edge of Robbins Island and cross a shallow channel and end up on the beach going east. They travel about 6 miles along the beach through a couple of crossing points until they get to the family property at Montagu—on the northwest coast of Tasmania.

This is where the seedstock herd is located, and where the steers and terminal heifers are transported from, to a feedlot at Bunnaloo in southern New South Wales. The family would prefer to keep and feed the animals in Tasmania but because Wagyu are on feed for so long, it is cheaper to take them to the grain.

Steers go on feed at 18-22 months of age, typically weighing about 880 pounds. They are fed 450 days before being transported back to Greenham’s processing facility at Smithton, Tasmania, where Greenham’s handle the

processing and marketing of Robbins Island Wagyu brand. Being paired with such a progressive family-owned company in Greenham’s has helped take the Robbins Island Wagyu brand to where it is today. Every animal sold through the Hammond’s program started out on Robbins Island.

The processing facility (Greenham’s Tasmania) regularly brings butchers and chefs to the Island to familiarize them with the Robbins Island story, since many people today are interested in the pasture-to-plate history of the animals.

About 20% of Hammonds’ branded beef stays in Australia and can be found in restaurants and high-end butcher shops in Hobart, Sydney, Melbourne and Brisbane. There is also strong export demand; much of the Robbins Island Tasmanian Wagyu is sold to Taiwan, China and Korea.

The meat is great and the story of how these particular animals are raised is unique. Beef customers enjoy knowing the Robbins Island Wagyu story.

Wagyu World | March / April 2022 17

Marshall’s Daily Dish | WW

Latin Wagyu Steak Sando

by Chef Marshall Johnson Photography by Hillary Johnson

Oak Grilled espresso chili rubbed wagyu ribeye, grilled sweet peppers, onions, charred chevre, cilantro chimichurri relish, on toasted ciabatta roll.

Espresso Chili Rub

2 TSP Espresso powder fine ground 1 TSP Garlic powder 1 TSP multi color peppercorns ground fresh 4 TSP Chili Powder 1 TSP dried oregano 2 TSP Salt • Mix well store in air tight container

Cilantro Chimichurri Relish

1 small yellow onion or 1/2 of a large onion 3-4 TBSP fine diced red bell pepper 2 TBSP fine minced fresh garlic 1 TBSP fresh oregano fine minced 1 Bunch of cilantro with stems fine minced 1/4 Cup fresh squeezed lime juice 1/4 Cup Extra Virgin Olive Oil 1/4 Cup Avocado Oil 1 TSP Salt • Chop all items by hand fine minced then mix well until incorporated. Set aside.

Items For Sando

• Your Favorite Steak of choice : Wagyu ribeye, strip steak, flank steak, skirt steak seasoned liberally with espresso chili rub and grilled over oak coals to your favorite temperature. Sliced thin across the grain.

• Fresh Chevre (Goat Cheese) • Ciabatta Rolls butter toasted • Cilantro Chimichurri Relish to taste • Grilled sweet peppers and onions • Fresh Cilantro for Garnish 18 Wagyu World | March / April 2022

BUILD IT! 1. TOP BUN

2. Cilantro for garnish 3. Cilantro Chimichurri 4. Charred Chevre (Goat Cheese) - toast under broiler or use a flame torch 5. Grilled Peppers and onions (seasoned with Salt & pepper to taste) 6. Sliced grilled Wagyu Steak 7. BOTTOM BUN butter & toasted

Serve with favorite sides & Enjoy!

consistency the achievement of a level of performance that does not vary greatly in quality over time.

genetics to make it happen

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Ranch Reach | WW

The Heskett Family

By Heather Smith-Thomas

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Wagyu World | March / April 2022

R

honda and John Heskett are ranchers from Bartlesville, Oklahoma who have been raising Wagyu cattle for about 8 years. Their ranch is approximately 685 acres in Osage County.

Rhonda is a third generation Angus breeder and has been in the cattle business most of her life, but became interested in Wagyu several years ago.

After she and John learned more about Wagyu cattle they became enthusiastic about this breed, and after doing additional research they decided this was the direction they wanted to take their cattle operation.

Eight years later, they couldn’t be happier with their decision.

They started with 4 purebred cows and within 6 months bought 4 fullblood cows. “It quickly evolved from that beginning. Our numbers have gone up and down but currently we have approximately 80 head total— cows, calves, bulls and steers. At one point we had as many as 130,” Rhonda says.

The market for Wagyu has continually grown, but this past year she feels that more people than ever before are looking for this breed—for genetics, carcasses, and everything in between.

“It’s amazing to see the demand. It’s all about supply and demand and this breed is really in demand.”

The Heskett Wagyu operation is a family business which includes their daughter Jordan. Rhonda and her husband both work fulltime. John is an attorney and Rhonda manages the law office. Jordan is 17 and a junior in high school, but very involved in the total cattle operation.

“She helps manage the herd and is a big influence in selecting the genetics we use—what we breed to, what we flush, etc. Jordan does the research and is heavily involved in the care of the cattle and we probably wouldn’t be able to do this without her. Because of our schedules, John and I would not have the time to handle the demands of both the Law Office and the Wagyu business at the level we currently operate. We would probably still have Wagyu but it would have to

be on a much smaller scale,” Rhonda says.

Jordan is a huge part of the team, and loves to show the cattle. “We try to take a selection to the National Western Stock Show in Denver, Colorado, The North American International Livestock Show in Louisville Kentucky and to the Houston Livestock Show, in Houston, Texas every year.

We generally take a couple of females, a couple of bulls, and this past year we added a fullblood steer and cow calf pair to Jordan’s show string,” she says.

Even though Wagyu cattle are best known for what’s under the hide and are not a typical show animal, Jordan is very enthusiastic about showing them. “She gets a lot of good out of it because of the many people she has met along the way, and has made some important contacts in this breed that she will have for the rest of her life. We also meet a lot of people who just come to see the cattle because they are curious about this breed.

They have heard about many of the benefits of Wagyu, but never had the

ing their cows with fullblood bulls.”

Some of the new breeders have never raised cattle before. Even though they are excited about Wagyu because this breed is so different and fascinating, they need guidance about how to raise, feed and care for them. One of the goals in the Heskett operation is to help educate new breeders and help them get started.

One advantage with this breed is that the cattle are very docile and easy to handle which makes them work well for the novice breeder.

“There are some great people in this business, and it is a lot of fun. Being willing to talk to people and educate them is a big part of it.” When a new buyer comes to see their cattle, the Hesketts don’t mind taking time to show them around and answer their questions.

“Probably half the people we have sold live animals to are new to the cattle business and are very vulnerable. They don’t know how vulnerable they are. It is enjoyable to spend some time with them to show them our cattle and make them feel comfortable. I don’t profess to have all the right answers for them but I can show them what we do, and what works for us. I tell them that it may not work for them and their operation but I show them how we do it,” Rhonda says.

“When they come with their trailer to load up the animals they purchased, we usually give them a little tour and show them what we feed and how we feed, and answer any questions they may have.

Because many of our customers that are new to Wagyu have never had the privilege of tasting Wagyu, many times I bring some ground beef and cook them a Wagyu burger for the road. I feel that if you can show them what a perfectly cooked burger tastes like, you will leave their taste buds wanting more. For most people I believe that once they taste properly cooked Wagyu, they will never want anything else. It’s fun to introduce them to all these things.” Part of the goal in raising Wagyu is education, and it’s fun meeting all kinds of people during that process.

“I am not sure what will happen af-

“Having the opportunity to attend livestock shows with Wagyu has given us a fabulous platform to be able to promote not only our operation, but the breed in general.” opportunity to actually meet people in the breed. This gives them a very relaxed setting to be able to ask questions and hear about how this breed could potentially improve their current operation, Rhonda explains.

“Having the opportunity to attend livestock shows with Wagyu has given us a fabulous platform to be able to promote not only our operation, but the breed in general. We have made a lot of connections that have been beneficial.” Some of the people they meet become avid, repeat customers whether it be carcass sales, or genetics.

Over the past year, the bull market has been exceptionally good. “We have sold many yearling bulls to ranchers all over the country who are seeking to add the benefit of the Wagyu breed to their herd by cover-

Page 26 >>

Wagyu World | March / April 2022 25

<< Page 25

ter Jordan graduates from high school and goes off to college; she just has one more year at home. I think she will always want to be involved with Wagyu but her goal right now is to go to law school. She wants to do her undergraduate work somewhere local so she can still be a part of our operation because she loves it.”

At this point Jordan is a huge part of the team. “We couldn’t do what we do, at the level we do it, without her. She talks to people on the phone and markets the cattle, and a lot of the marketing is done on-line. People don’t initially realize that they are talking on-line to a 17-year-old. When they come to load up the animals that they purchased from my 17-year-old daughter, they think it was me that they’ve been talking to and I have to tell them that it was her. She knows the bloodlines, the genetics, the cattle, etc. as well or better than I do, and it makes me very proud.” Rhonda says.

“Jordan has a passion for this and is very good at it. This is the future of any breed—the young people who want to become a part of it. We do this as a family and we really enjoy it.”

It takes a lot of dedication, however, and determination to make it all work. “It is fun 90% of the time but just like anything, there are some challenges from time to time. I feel that these just make us stronger.”

MARKETING

“We market our own beef and ship it all over the U.S. in quarters. I have sold some halves but found a great way to send quarters. When the airline connections are right, I take our shipments down to the Tulsa airport and put them on air cargo, and these shipments usually arrive by noon. This way I don’t have to worry about refrigeration and don’t have to use any dry ice. Also, I found a perfect kind of cooler, and a quarter fits into it nice and tight, and it is very reasonable.”

This is a great way to ship meat because it gets there quickly, with no delays. When packages containing a few cuts of meat are sent by other methods they may take several days and sometimes don’t arrive on time and don’t stay frozen.

“We sell some individual cuts, and there is a lot more money to be made by selling meat that way—but not everyone is going to buy a $50 steak and spend $75 to have it shipped to them. Especially when I explain that I can ship a whole quarter just about anywhere in the country very reasonably.” Rhonda says.

“Many local people come here to pick up their meat, and some folks come from as far away as Kansas, Arkansas, Texas, Iowa and Colorado—or anywhere in Oklahoma—to pick up a quarter, half or whole.”

One advantage is being able to have the meat processed locally. “I have a fantastic processor near us. I trust him 100% and I love to see what the carcasses look like. If I can take off from work when he is cutting our carcasses, I go to the processing plant to see our carcass firsthand. This is like unwrapping a present; it is exciting to see what’s under the hide,”

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Wagyu World | March / April 2022

Rhonda says.

“I prefer to see it fresh, because once the meat is vacuum-packed, it doesn’t look the same. My processor lets me be present, and I get to observe the processing and packaging.” she explains.

This past year has been explosive in terms of demand for the meat, and genetics. “We have sold a handful of cow-calf pairs, just because we wanted to keep some replacement heifers and needed to sell a few cows to keep our numbers down to about 80 head. This seems to be the most manageable number for us.

We sold a few heifers of replacement age, several yearling bulls, and a few yearling steers. We could have sold a lot more animals if we’d had more numbers, the demand was that good,” she says.

This was all accomplished with little to no advertising. People already know about their cattle, and it very easy to locate breeders on the American Wagyu Website. “They contact us, and then I text my daughter and tell her that we have somebody looking for such-and-such and do we have anything you are willing to part with? Earlier this past year, we did have a list of animals we were planning to sell, but we sold them right away and had to reevaluate the herd to see if we could justify parting with a few more. Once that selection was made and sold, we had to halt sales and tell people they would have to wait for next year’s calf crop.”

John jokingly stated many times over the past year that “if you don’t stop selling, are we even going to have any left for ourselves”.

It was a good year to be in the Wagyu business, and I hope it stays that way,” Rhonda says.

MORRIS STOCK FARM LLC purchasing quality all natural • REGISTERED FULL BLOOD WAGYU CATTLE • AGE & SOURCED F1 WAGYU CATTLE

8075 Co Rd Y • Gruver, Texas 79040 DUSTIN BORDEN JOE MORRIS 806-363-3845 806-922-5274 SHERRY MORRIS

(office)

806-733-2362 office@morrisstockfarm.com www.morrisstockfarm.com

Family Owned and Operated Since May 1962 All aspects of your program can be customized from birth to market.

We market and manage value added programs for buyers & producers.

RLC helps buyers source the livestock that fit their needs. We help producers reach their goals in producing livestock for the value added market.

712-250-3025 WWW.RENEWLIVESTOCKCOMPANY.COM Wagyu World | March / April 2022 27

March / April 2022

LIVING PRIME Style and Substance

Kirby is a self-taught silversmith. Raised by bikers, hippies & cowboys.

Forged by fortitude! >> Instagram: @thefarriesdaughtersilverco >> Esty: TFDSilverCo

28

Wagyu World | March / April 2022

Wagyu World | March / April 2022 29

Market Matters | WW

Wagyu tallow has yet another very good use, conditioner/lotion. Heidi Kerby of Buck Mountain Ranch - Warsaw, Missouri shares her innovative idea and recipe with us. This is just another way to fully use all of the carcass and market an item that is rarely seen.

Conditioner Bar Recipe 2 T. Shea butter 2 T. Beeswax 2 T. Cocoa butter 2 T. Coconut oil 3 T. Wagyu tallow 1 t. Argon oil 1 t. Avocado oil Fragrance oil Colorant Combine all ingredients, except essential oil and color in a warmer or double boiler. Stir occasionally until melted. Add essential oil and color then stir to mix fully. Pour into molds and cool until hardened.

30

Wagyu World | March / April 2022

SAVE THE DATE inaugural

PRODUCTION SALE JULY 9TH 2022

AT THE RANCH IN MIDDLEBERG - OKLAHOMA

SELLING 100+ FEMALES SIRED BY:

www.jdaonline.com

SANJIRO 3 TYDDEWI N3709 MACUARIES M0546 SHIGEFUKU SHIGESHIGETANI KITAGUNI JR

+ SELECT INDIVIDUALS FROM

HERD SIRES &MUCH MORE! www.liveauctions.tv

home of

TYDDEWI N3709 AU # DSWFN3709

BRIAN STAMPS 405|274|9089

Wagyu World | March / April 2022 31

Market Matters | WW

IMPORT EXPORT

By Ronda Applegarth

S

o you’ve got a bull that’s shaping up to be the next great bull in the breed and you’d like to share your gift with the world but you’re not sure how to get that job done. The process of importing and exporting frozen genetics can be confusing and costly. There are several different aspects of making a bull available for purchase both domestically and abroad.

Collecting a bull for domestic use is fairly straight forward. There are several facilities nationwide that can collect, freeze, and store semen with the intent to ship in the United States. That process involves delivering your bull to the facility or having a collection technician visit your farm or ranch to collect him. Once collected, the semen is checked for viability and motility then tested to verify its ability to survive the freezing process. If all testing goes well, the semen is placed in straws and held on account until the facility is instructed to ship. Costs involved with production of stored semen for domestic use are typically nominal. You can expect a collection fee including a ranch call fee if a technician visits your ranch as well as a per straw fee for straw production.

Collecting a bull for international distribution is a much bigger and more costly process. Prior to collection, the bull must pass through specific guidelines dictated by Certified Semen Services. Certified Semen Services is a wholly owned subsidiary of the National Association of Animal Breeders. It was formed in 1975 to estab32

Wagyu World | March / April 2022

lish a program of industry self-regulation. Since its inception, the CSS structure has come to include several layers to ensure the integrity of exported semen. It incorporates aspects of identification, semen quality, sire health and auditing. Self-auditing helps ensure each breeding unit of semen contains sperm of adequate quality and quantity to achieve normal fertility in producer’s herds. This provides more consistency among member AI businesses in the semen quality control procedures. Bulls intended for international export go through the CSS testing protocol. The process starts with pre-entry testing. Pre-entry testing can either be done prior to the bull’s arrival at the housing facility or at a pre-entry housing facility at your collection location if they have one. The bull will remain in pre-entry isolation until testing is complete and all results are negative. Bulls are tested for brucellosis, tuberculosis, leptospirosis and BVD. Export requirements vary from country to country so you must declare which countries you intend to ship to so that any additional test can be ordered if needed. Once a bull has tested negative and health examinations are completed, he moves into the “resident herd”. Bulls are then tested again at six-month intervals while housed at the collection facility to ensure they remain disease free. Exports intended for the EU require even more rigorous testing. Bulls going through the CSS process incur daily housing costs, veterinary fees for health tests and periodic collection fees.

Once your bull is tested, collected, certified and in the tank, how do you get him shipped? Most CSS facilities are well versed in the intricacies of shipping internationally. Several things must be in place for a shipment to occur including a tank capable of maintaining proper liquid nitrogen levels, the accompanying documentation and insurance to protect your investment. Larger breeders may have their own shipper tank. Smaller breeders may have to rent space in a larger breeder’s tank to save on costs. Once the tank is packaged, documentation needs to be assembled to certify the contents of the tank. Documentation includes export health certificates, a dangerous goods certificate, a certificate of origin and a commercial invoice including an inventory with a declared market value. An air bill is then created, and the tank is transported to an airport where it’s inspected by a government official then shipped. When it arrives at the country of destination, the tank goes through an import/export facility where it’s inspected again. Provided the documentation is in order and the inspection is good, the semen can be released and unpacked Page 39 >> in its new location and added to its owner’s inventory.

Wagyu World | March / April 2022 33

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Wagyu World | March / April 2022

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slatorranch.com Wagyu World | March / April 2022 35

Wagyu Sales, Shows, and Other Happenings

2022 Triangle B Ranch 14

Sales

th

Annual Production Sale

STIGLER, OKLAHOMA

March 19 th, 2022

36

Wagyu World | March / April 2022

>> The Results Triangle B Ranch - Production Sale Averages 32 Fullblood Females 15 Fullblood Bulls 3 Pregnancies

12 Embryos 68 Units of Semen

$16,937.50 $7,983.33 $11,750.00 $1,687.50 per embryo $494.12 per unit

Tops Females: Lot 15: TBR HIKOKURA 035 7330J, 04/01/2021 sired by TBR ITOSHIGEFUKU 9059W; $75,000 to Colorado River Ranch, Gypsum, Colorado.

Lot 31: TBR HIKOFUKU 3-4-3 7426J, 04/06/2021 sired by TBR KIKUTNAMI 4051A; $40,000 to R McR Management LLC, Austin, Texas.

Lot 4: TBR YASU 1-6-1-4 7115H, 0/31/2020 sired by TBR KIKUTNAMI 4051A; $28,000 to Colorado River Ranch, Gypsum, Colorado.

Lot 14: TBR SHIGEKO 1-5-1-1 7316J, 04/05/2021 sired by TBR SHIGESHIGENAMI 3024Z; $25,000 to R McR Management LLC, Austin, Texas.

Lot 16: TBR KIMITOHANA 3-2 7333J, 05/18/2021 sired by TBR KIKUTNAMI 4051A; $22,000 to R McR Management LLC, Austin, Texas.

Lot 28: TBR TOMIKO 4-5-5 7391J, 04/02/2021 sired by TBR ITOSHIGEFUKU 9059W; $20,000 to R McR Management LLC, Austin, Texas.

Bulls: Lot 34: TBR KIKUTNAMI 12 7109H, 03/16/2020 sired by TBR KIKUTNAMI 4051A; $14,000 to R McR Management LLC, Austin, Texas.

Lot 36: TBR KIKUTSURU 11 7111H , 04/14/2020 sired by TBR KIKUTSURU DOI 4053A; $13,000 to Don Simmons, Vinita, Oklahoma.

Lot 35: TBR KIKUTNAMI 13 7110H, 04/12/2020 sired by TBR KIKUTNAMI 4051A; $10,500 to Colorado River Ranch, Gypsum, Colorado.

Pregnancy: Lot 1: ARUBIAL UNITED P0342 X TBR HIKOKURA 035 3025Z; $29,500 to TM Cattle & Land, Keller, Texas.

Embryo Package: Lot 53: TBR SHIGESHIGENAMI 3024Z X TBR HIKOKURA 151 4306B ET; $2500 per embryo (3 total) to Curtis Smith, Tulsa, Oklahoma.

Semen: Lot 61: WK SHIGESHIGETANI; $1750 per unit (3 total) to R McR Management LLC, Austin, Texas.

Lot 63: FUKUTSURU 068; $1500 per unit (5 total) to R McR Management LLC, Austin, Texas.

The fourteenth annual Triangle B Ranch production sale was a great start to the 2022 spring sale season. With 30 registered buyers in the seats and 80 registered online, the day was very active with aggressive bidding. The sun was shining on the Triangle B Ranch and spring was in the air to add even more excitement to the day. The event was very enjoyable and all who were present enjoyed a Wagyu brisket lunch and the hospitality didn’t stop there; the Friday evening social event was just as superb and of course, highlighted Wagyu.

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

Wagyu World | March / April 2022 37

Wagyu Sales, Shows, and Other Happenings Save the Date

Upcoming Events 2022 APRIL

NOVEMBER

12

TWA Fall Harvest Event Luling, Texas

9

M6 Ranch Bull Battery Sale Alvarado, Texas

2023

23

TWA Steaks Are High Sale Salado, Texas

1

26-28 WAGYU EDGE - AuWA Conference Melbourne, Australia 30

1st Edition LRX Genetics Sale www.wagyulive.com

MAY

14

Double 8 Cattle Company Genetics Sale www.liveauctions.tv

28

Bar R Ranch Wagyu Production Sale Pullman, Washington

JUNE

11

JULY

9

APRIL

M6 Ranch Bull & Female Production Sale Alvarado, Texas

OCTOBER

21

Vermont Wagyu Production Sale 4th Edition Springfield, Vermont

Passion For Prime Salina, Kansas Grasslands Wagyu Production Sale Tuttle, Oklahoma

SEPTEMBER

22-24 Shaping The Future - AWA Conference Charleston, South Carolina

OCTOBER

1

Caroland Farms Production Sale Landrum, South Carolina

15

Vermont Wagyu Production Sale 4th Edition Springfield, Vermont

38

Wagyu World | March / April 2022

seedstock for sale

Advertiser’s Index

A To Z Feeders..............................................................................................35 Bar R Cattle Co............................................................................................... 5 Black Dog Cattle Co...................................................................................34 C.D. “Butch” Booker....................................................................................34 Callicrate Banders ......................................................................................35 Caroland Farms...........................................................................................41 Crescent Harbor..........................................................................................34 DAR J Easy Weigh.......................................................................................34 Diamond T Ranch................................................................................19, 35 Double 8 Cattle Company.......................................................................11 Grassland Wagyu........................................................................................31 JMK Cattle ...................................................................................................... 2 Lone Mountain Cattle Co.........................................................................21 Lucky 7 Ranch..............................................................................................35 M6 Ranch Wagyu .......................................................................................35 Marble Ranch........................................................................................34, 44 Milburn-Kroh Ranch .................................................................................35 Morris Stock Farm ......................................................................................27 Pacific Rogue Wagyu ...............................................................................34 Passion For Prime......................................................................................12 Poll Wagyu...................................................................................................13 Protocol Technologies ........................................................................ 4, 34 Ragland Wagyu...........................................................................................35 Renew Livestock Co...................................................................................27 Rockin 2 Wagyu ..........................................................................................38 Schacher Auction Services......................................................................35 ShowMe Wagyu Partners.......................................................................... 3 Slator Ranch..........................................................................................35, 43 Tai Ranch.......................................................................................................35 Texas Ten Akaushi Cattle..........................................................................39 Todo Santos Creek......................................................................................27 Triangle B Ranch .......................................................................................... 5 TWA Fall Harvest Event.............................................................................40 TWA Steaks Are High Sale.......................................................................42 Wagyu Live...................................................................................................20 Wagyu Sekai.................................................................................................23 Yuba River Ranch........................................................................................ 35 Vermont Wagyu................................................................................... 22, 34

<< Page 33

One thing to understand is that the whole process for importing and exporting semen is that it’s an A to B movement. For instance, semen purchased in Australia certified for export to the United States cannot be resold to a Canadian buyer once it’s in the United States.

There are several exceptional CSS facilities both domestic and abroad with decades of experience in the collection, handling, and shipping of frozen semen.

Make sure to find a trusted partner when you’re ready to share your bull with the world.

Wagyu World | March / April 2022 39

novemBer 12 - 2022 HigHligHTING genetics from top programs nationwide

MARK YOUR CALENDAR friday evening festivities

entries and more info -

Wagyu “Board” Burgers

(burgers grilled by the TWA board of directors)

+ live music & dancing

40

Wagyu World | March / April 2022

hosted at the 2 Bar C Ranch Event Center 17968 FM 1322 in Luling, Texas

www.jdaonline.com - 530/668/1224

CAROLAND FARMS inaugural

1st - OCTOBER - 2022 at the farm

Landrum - South Carolina featuring

TOP 1% GENETICS

a flush opportunity + progeny from TBR MS ITOSHIGENAMI 2-1 3021Z, a maternal sister to the $59,000 “TBR 3346Z” and full sister to the top 1% “TBR 3025Z” whose flush opportunity sold for $22,000 in 2021

a flush opportunity + genetics from JC MS RUESHAW 71, the full sister to the $250,000 bull - JC RUESHAW 75

progeny from MG MS SHIGESHIGETANI 83A, one of the country’s most valued WK Shigeshigetani daughters

WWW.JDAONLINE.COM

WWW.CAROLANDFARMS.COM 41 Wagyu World | March / April 2022

(864) 616-6309

OVER A DECADE OF CONSECUTIVE WAGYU SALES

Join us for a full weekend of Wagyu events on April 22-23 at Tenroc Ranch in Salado, Texas.

FRIDAY, APRIL 22 8:00 - 9:00 am All day 9:00 - 12:00 pm 12:00 pm 1:00 - 2:30 pm 2:30 - 4:00 pm 4:00 - 5:00 pm 6:00 pm

Registration Cattle on display Informational Speakers Wagyu Lunch Informational Speakers TWA Annual Meeting and Election Fun Auction and Reception Wagyu Dinner

SATURDAY, APRIL 23 8:00 am 12:30 pm

Cattle on display The Steaks are High Wagyu™ Sale

SPEAKERS INCLUDE: Dr. Dustin Hollister, Premier Reproductive Services in Weatherford: AI, Embryo Transfer and IVF Dr. Robert Williams, Executive Director of the American Wagyu Association: Association Update Explanation of Breedplan

For more information about the sale or Wagyu Cattle, visit our website www.texaswagyuassociation.org SALE CHAIR: Josh Eilers 912-257-9308 42

Wagyu World | March / April 2022

All semen and embryo lots will sell in a timed auction hosted

by SmartAuctions. Text “STEAK” to 76278 (SMART) from your smart phone or visit www.schacherauction.com Auction will begin closing at the conclusion of the live auction April 23 at approximately 3:00 pm.

Questions or problems: SmartAuctions 866-419-6279 ACCOMMODATIONS: Holiday Inn Express – Salado 254-947-4004 deadline is March 20th to get special rate Holiday Inn – Belton – 254-778-5511 deadline is April 8th to get special rate

SALE MANAGEMENT BY:

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

The IN

GENETICS

Llano, TX - 325/247/4217

• 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

“Second” in JAPAneSe AP169619 - dob: 2/13/2019

A thicker, deePer bodied PerformAnce bull!

AP142949 - 1/27/2018 leAding homozygouS Polled Purebred Sire! excellent Proven heifer bull! dAughter (AP207678) recently Sold for $32,500 At 3 monthS of Age!

AP200550 - 2/13/2020 “third” in JAPAneSe bW of 60lbS & ShoWS thickneSS throughout!

CSS/Australia exportable semen Available on multiple sires

World | March / April 2022 THE INDUSTRY’S SOURCE FOR POLLED AKAUSHI Wagyu GENETICS

43

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

44

Wagyu World | March / April 2022