Illinois Beef November/December 2023

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9 Renew Your Membership

It is time to renew your annual Illinois Beef Association membership. Make sure you are up-to-date so you will continue to receive Illinois Beef and participate in all the other benefits.

24 Livestock Risk Protection

Curious about insurance opportunities amidst changing market prices? Learn how to get Livestock Risk Protection for fed cattle or feeder cattle.

27 10 Ways to Make Cow Herds More Profitable

Noble Research Institute livestock consultant Robert Wells offers best management practices that can help ranchers survive market- and weather-related disruptions and allow for more profit year-in and year-out.

15 Cattlemen Connect and BQA

Do you want to connect with other cattlemen and women in your area? Make sure to register for a Cattlemen Connect Education Series meeting closest to you. Also, if it is time to update your BQA certification, sign up for meetings hosted along side of these events (pg. 19).

2023 Commercial Producers of the Year, Jakobs Brothers Farms, epitomize what it means to carry on a rich family legacy while expanding modern farming enterprises that can succeed in today’s complex marketplace.

A Life of Service

2023 Member of the Year’s commitment to education and service has a profound impact on the beef industry.

Celebrate the season characterized by family traditions with one of our favorite traditions — BEEF! This section combines comfort recipes you can use for Thanksgiving or Christmas, and an accolade to Christmas beef traditions in the home.

Taken by Devin Bollman at the farm of IBA Commercial Producer of the Year recipients, Jakobs Brothers Farms. Read about them on page 30.

Dave Duzan, Lexington President

IBA Board of Governors

Email: duzanagy@mtco.com

Policy Division Checkoff Division

Chair: Betsy Pech, Lincoln

Vice Chair: Justin Rahn, Mt. Carroll

Sec./Treas.: Wes Hornback, Monticello Directors

District 1

Justin Rahn, Mt. Carroll, justinrahn@hotmail.com

1st term expires: 2025 | 2nd term expires: 2028

District 2

Jake Perino, Deer Grove, twinrailsoverp@gmail.com

1st term expires: 2022 | 2nd term expires: 2025

District 3

Doug Hanson, Danforth, dough@proharvestseeds.com

1st term expires: 2026 | 2nd term expires: 2029

District 4

Cody Lowderman, Macomb, codylowderman@yahoo.com

1st term expires: 2024 | 2nd term expires: 2027

District 5

Betsy Pech, Lincoln, bpech55@gmail.com

1st term expires: 2021 | 2nd term expires: 2024

District 6

Matt Witte, Heyworth, matthewcwitte@gmail.com

1st term expires: 2022 | 2nd term expires: 2025

District 7

Kevin Rose, Salem, krr1998@hotmail.com

1st term expires: 2024 | 2nd term expires: 2027

At Large Directors

Scott Wetzell, Tampico, sd_wetz@hotmail.com

1st term expires: 2026 | 2nd term expires: 2029

Jake Fidler, Fairview, salebarn@mymctc.net

1st term expires: 2022 | 2nd term expires: 2025

Wes Hornback, Monticello,whornba2@gmail.com

1st term expires: 2024 | 2nd term expires: 2027

Bruce Betzold, Nokomis, betzoldfarms@yahoo.com

1st term expires: 2022 | 2nd term expires: 2025

Larisa Willrett, Malta, lwillrett1313@gmail.com

1st term expires: 2022 | 2nd term expires: 2025

Rick Dean, Le Roy, deanfarm4@gmail.com

1st term expires: 2024 | 2nd term expires: 2027

Ted Prehn, Jerseyville, tedprehn@gmail.com

1st term expires: 2026 | 2nd term expires: 2029

IBA Staff

Executive Vice President Financial Officer

Programs & Services Manager

Membership & Communications Manager

Publications & Business Operations Manager

Shannon Welsh, Blandinsville Vice President

IBA Board of Governors

Email: cowdynasty@yahoo.com

Chair: Jamie Martz, Maple Park

Vice Chair: Lou Lamoreux, Lanark

Sec./Treas.: Thad Tharp, Monmouth

Directors

District 1

Anna Flikkema, Lanark, flikkema.anna@gmail.com

1st term expires: 2025 | 2nd term expires: 2028

Lou Lamoreux, Lanark, unclelou49@gmail.com

1st term expires: 2023 | 2nd term expires: 2026

District 2

OPEN

Bill Gebeck, Buda, wgebeck@aol.com

1st term expires: 2023 | 2nd term expires: 2026

District 3

Jamie Martz, Maple Park, jamiemartz85@gmail.com

1st term expires: 2024 | 2nd term expires: 2027

Kip Harms, Cullom, harms2@frontiernet.com

1st term expires: 2026 | 2nd term expires: 2029

District 4

Carol Lock, Avon, clock7857@gmail.com

1st term expires: 2025 | 2nd term expires: 2028

Thad Tharp, Monmouth, tthaddeus88@gmail.com

1st term expires: 2023 | 2nd term expires: 2026

District 5

Joan Harrison, Minier, joan.harrison16@yahoo.com

1st term expires: 2025 | 2nd term expires: 2028

Darin Smith, Alexander, simmybreeder68@hotmail.com

1st term expires: 2023 | 2nd term expires: 2026

District 6

Chase Brown, Warrensburg, cdbrow2@gmail.com

1st term expires: 2022 | 2nd term expires: 2025

Wendell Alwardt, Altamont, walwardt1@yahoo.com

1st term expires: 2023 | 2nd term expires: 2026

District 7

Garrett Mattox, Anna, bigmcattle@hotmail.com

1st term expires: 2025 | 2nd term expires: 2028

Ryan DeWitt, Cobden, rdewitt93@gmail.com

1st term expires: 2026 | 2nd term expires: 2029

Josh St. Peters, josh@illinoisbeef.com

Mary Faber, accounting@illinoisbeef.com

Annie Schoetmer, annie@illinoisbeef.com

Devin Bollman, devin@illinoisbeef.com

Olivia Hoots, olivia@illinoisbeef.com

Officio Members

Dr. Paul Walker

Travis Meteer

Dr. Teresa Steckler

Dr. Jennifer Earing Al Lyman

Past President

U of I Extension

U of I Extension

Illinois State University

NCBA Beef Promotion Operating Committee

Association Focus

By the time most of you read this, harvest will be done or at least getting close. Calves will be weaned, replacement heifers picked out, and steers will be ready to go to market. We all have much to be thankful for, including the freedom to operate our businesses as we see fit. This freedom allows us to be true stewards and caretakers of the animals that have been placed in our charge, and it should not be taken for granted.

The beef industry is under constant bombardment from outside, unfriendly influences that want to do away with our ability to manage and operate as we see fit. It has been said that there is strength in numbers and now is the time for IBA members to make themselves fully aware of the current issues that we face. The IBA staff does an excellent job of communicating and keeping members abreast of the issues, and the association also has a very active Political Action Committee, made up

of members at large who are preparing for the next election cycle by reviewing candidates who uphold and share the vision of allowing beef producers to continue to operate.

Sooner or later, the Livestock Management Facilities Act will likely come under fire and all commodity groups in Illinois will need to defend this act. For this reason, we urge you to support the IBA’s PAC. Contributing monetarily, educating yourself, and engaging yourself in activities and leadership will not only influence this current generation, but will help ensure the viability of future generations of cattle producers as well.

Executive Edge

We are quickly approaching the year-end, and this holiday season is a great time for reflection on the last 12 months. We have much to give thanks for in the beef industry; I hope this season brings your family time to celebrate and enjoy the success of another great year in Illinois agriculture.

In this issue of Illinois Beef magazine, we have featured some excellent holiday recipe recommendations if you are planning to host a family gathering, or if you are planning to prepare some beef dishes for other holiday get togethers. This season is a key time for our promotion and outreach through beef checkoff programs. The content in this section of the magazine is a brief sample of the work we are doing to engage consumers and increase interest in beef consumption.

This year brought us continued strength in consumer demand trends for U.S. beef, according to USDA and U.S. Bureau of Economic Analysis data released earlier this fall. Despite inflation, so far this year consumers have remained loyal to our product in the retail case and in restaurants. However, we do need to be vigilant about continued economic headwinds if they continue into 2024. This recent survey data shows that consumers are searching for deals when it comes to the meat case, and using this opportunity we need to keep up education about different cuts and ways to stretch dollars on beef purchases and beef recipes.

We have seen e-commerce, or online and mobile promotion of retail beef sales, as one effective way to keep consumers engaged in our red meat offering. Earlier this year, we invested checkoff dollars in a targeted e-commerce campaign with a major retail chain that has locations throughout the entire state (and several other midwestern and eastern states). Our investment was part of a partnership forged with NCBA and a few other checkoff boards in the Federation of State Beef Councils. The campaign generated a $93 return of beef sales for every $1 spent.

Specifically, here in Illinois we were able to expand the campaign to engage nearly 265,000 non-farm households with retail beef promotion, increasing beef sales by 18% at this retailer and seeing a $157 return of beef sales for every $1 we spent in checkoff funds. When we spend $5,000 of your checkoff investments in this kind of program, we are able to generate an additional $785,000 in beef sales in Illinois.

Our promotion specifically targeted ribeye steaks, strip steaks, and 90/10 ground beef.

This kind of beef marketing effort is important to the industry, especially when we are seeing pressure from declining retail prices for pork and chicken. Using e-commerce and digital marketing partnerships, we can reduce overall spending – stretching dollars further. Television and radio promotion come at higher costs, but these new app-based and online marketing tools can create efficiencies in our budgets. We also have tools that allow us to track the returns. With retailers, we are able to see actual purchase data by consumer (they are tracking everything when you are shopping in a store) so it confirms for us that in the case of the late summer promotion in Illinois, we successfully enticed beef purchases with new beef buyers – as 16% of our shoppers bought ribeye, strip steak or ground beef for the first time in 12 months with our targeted promotion. Using the economic data from USDA and other government agencies, we are seeing the likelihood of pork and chicken consumption moderately increasing in 2024, and I think it is safe to assume we will see some slight decrease in overall beef consumption. Many economists forecast that reduction coming yet this year – perhaps as much as a 2.5% decrease by year-end. However, a tight supply should help buoy our market. We need to keep up the promotion though, so please continue to look for opportunities to engage consumers in your community and in your social media outreach. We are pushing forward with marketing plans for 2024, stewarding your checkoff investments to keep expanding that return on investment with sales of beef in Illinois.

Thanks for all you do to support our industry and the Illinois Beef Association! Happy Thanksgiving and Merry Christmas to you and your crew. Cheers to a joyous holiday season on your farm – and hopefully it is filled with family gatherings and celebrations with friends, surrounding dinner tables serving beef.

TIME TO RENEW !

YOUR 2024 IBA MEMBERSHIP

“Our family has a long history as Illinois Beef Association members. Since J. Willrett Farms began feeding cattle in the 1960s, we have seen the tremendous value of being an IBA member. From their lobbying efforts on our behalf in Springfield and the U.S. Congress to their educational programming and producer outreach in times of crisis, our operation has directly benefited from their tireless dedication to our business – the beef industry. And we have no doubt that IBA was a catalyst in Illinois for the increase in beef demand we have seen over the last 20 years. As we welcome the next generation back to our farm, we believe in the future of the beef industry, in part, because we know IBA is dedicated to promoting, supporting and protecting our business. That’s the true value in IBA membership.”

• Illinois Beef subscription and preferred advertising rates

• Discounts on farm equipment and service memberships

• Elite access to various industry programs and services

• Opportunity to participate in IBA hosted events

Extension Update

Vitamin and mineral nutrition

Vitamin and mineral nutrition are more delicate and much more fragile than other nutrition tasks, such as meeting protein and energy requirements. Vitamins and minerals must be provided to the animal in a balance. When vitamins and minerals are not balanced, problems can arise. Low levels can lead to deficiency. High levels can lead to toxicity. Matter of fact, high levels of one mineral can cause a deficiency in another.

Sources of Minerals in the Diet

Minerals enter the animal primarily through feed, water, and supplementation. While it is easy to understand that your mineral feeder full of mineral supplement is a source of mineral, many times cattlemen ignore the minerals that are available to an animal in the feed and water.

In order to better understand what minerals your cattle are ingesting you should test your feedstuffs and even your water source. If you are certain mineral imbalances are affecting you herd, you can discuss this with your local veterinarian and they can draw blood or take liver biopsy samples to identify mineral deficiencies.

Mineral Interactions

Mineral interactions can be a major problem in cattle rations. Many lower-cost feed ingredients fed to cattle need to be accommodated with custom mineral formulations. Also, high performing cattle may not be supplied adequate nutrients if mineral levels are short or mineral interactions are occurring from the feed.

Mineral interactions can result in one mineral restricting the bioavailability of another. Thus, reducing the amount of that mineral absorbed by the animal. This can lead to deficiency. Another way to put this is an excess can cause a deficiency.

One of the most common mineral interactions in beef cattle is the interaction between calcium and phosphorus. Generally, calcium and phosphorus levels are recommended in a ratio (Ca:P). Ideally, a ratio of 2:1 is targeted. Cattle can handle slightly lower Ca:P ratios, however when the ratio becomes inverted, or more phosphorus is provided than calcium, steer cattle can be at risk of urinary calculi (also known as water belly). A prolonged period with a Ca:P imbalance in young cattle can interfere with bone growth and decrease overall performance.

Certainly the Ca:P ratio is important to monitor. Many corn do-product feeds are high in P. In cases of high levels of Ca and P in the diet, other mineral requirements for magnesium, manganese, iodine, sulfur, iron, and zinc will all increase. Remember the key to proper mineral nutrition… balance.

The relationship between copper, iron, molybdenum, sulfur, and zinc is another crucial mineral interaction. These minerals can all influence the bioavailability of each

other. High levels of zinc, iron, molybdenum, or sulfur can all interfere with copper availability. Copper deficiency is one of the most common mineral problems across the country.

Do you have hard water? Are your cornstalk bales dirty? Did your hay field get flooded before you cut and baled it? These are all likely suspects for more iron in your cattle rations. Iron is really good at reducing the availability of crucial trace minerals.

Are you feeding corn co-products like distillers’ grains or CCDS? These feedstuffs are higher in sulfur. High sulfur levels in the ration will bind trace minerals, especially copper. Cows that suddenly have red tinged hair coats are likely experiencing copper deficiency.

Are you feeding rye, wheat, or triticale silage? Many times, these feeds are high in potassium which can cause magnesium deficiency. Diets that are wet, containing a lot of silage, can result in less dry matter and less nutrients delivered through the feed. These factors can combine to cause grass tetany symptoms to arise.

Selenium deficiency is a problem in Illinois. Selenium and Vitamin E are generally used in conjunction to supplement against Se deficiency. This is because both Se and Vit. E work along the same lines in the body to prevent hydroperoxides. Administering Se and Vit. E together is a good supplementation strategy to combat Se deficiency.

Vitamin A and E can have impacts on calf health and vigor. While grazing green grass, vitamin A and E needs are met, but if cattle have been drylotted or consuming harvested feeds, then supplemental vitamins may be needed. Cornstalks, CRP hay, and hold-over hay will most likely be low in vitamin A. Vitamin A also degrades fairly rapidly. So, old mineral or old feed may not be supplying the vitamin A that you think it is. Fresh forage, fresh mineral supplement, and injectable vitamins can all remedy deficiency.

Solutions and Summary

Producers can utilize minerals that incorporate organic forms or chelates to help resolve major issues with mineral interactions. Injectable minerals are also a potential solution. However, the key is to know what is deficient and how that deficiency is occurring. Veterinarians, nutritionists, and feed reps can all aid in identifying symptoms. Getting rid of an excess will be much more economical than purchasing expensive minerals.

When formulating your vitamin and mineral nutrition program, it is crucial that you are aware of potential interactions. Understand that feeds and water can be playing a major role in mineral nutrition of your cattle. Excess can cause deficiency. Consult your nutritionist or Extension specialist for more information on mineral nutrition.

Gate Cuts

Beef Checkoff’s “Producer Communications Efforts” Are Necessary to Shape Current and Future Programs

Illinois has two members currently serving on the Cattlemen’s Beef Board that administers the one dollar per head Checkoff monies. Al Lyman serves on the CBB representing the Federation of State Beef Councils and I am, also, a member of the CBB currently serving as the co-chair of the Nutrition and Health committee. In addition, Al serves as a member of the Beef Promotion Operating Committee. Together we ensure Illinois has a voice at the table regarding how our checkoff dollars are spent, and simply stated, our checkoff dollars do not buy as much today as they did in 1985 when the checkoff was established. A 1985 dollar buys 35 cents worth value today. That said, over the 2014 to 2018 period each Checkoff dollar invested in CBB activities returned $11.91 to beef industry cattle producers profit. That is an excellent return on investment, in my opinion.

Checkoff monies can be used only for beef promotion, education and research activities. No Checkoff monies can be used for lobbying and a maximum of 5% of total funds collected can be used for administrative purposes. Consequently, the question is often asked, why does the CBB use Checkoff dollars to tell producers about what the Checkoff is doing? An outcome of a recent producers attitude survey found that informing producers about the results of Beef Checkoff programs - i.e., how the money is/ was spent - is necessary and wanted.

Steve Springer, a third generation cattle producer in Southern Wisconsin and a CBB member, provides an excellent response to this question. Steve’s commentary first appeared in a Drovers e-mail newsletter on September 26 and is reprinted here (permission granted by CBB).

“As a member of the CBB, I [Steve] am in a unique position to see firsthand how much care and consideration

goes into allocating Checkoff funds each year.

I hear the questions that my fellow producers have about the Beef Checkoff and how their dollars are being spent. I get it – you wouldn’t put money in a stock or mutual fund without expecting regular updates on your investment’s performance. That’s why the Beef Checkoff sets aside a very small percentage of its funds each year for the Producer Communications program. This program’s goal is to inform producers with operations of all shapes and sizes about how Checkoff dollars are driving beef demand. Here are just a few ways that Producer Communications works to improve transparency between the Checkoff and its investors:

Newsletters. In 2018, the CBB launched The Drive, a newsletter available in print or via email, designed to share Checkoff news, program successes and upcoming initiatives. Over the past five years, subscriber growth has been significant, with nearly 132,000 producers receiving the quarterly print newsletter and 21,000 receiving the monthly e-newsletter. “The Drive in Five,” a quick video recap of content from The Drive newsletter, launched in late 2021, providing producers with a quick way to get their Checkoff news and information in an easily consumable format. Plans for an audio series or podcast are in the works for 2024, helping us reach even more producers via another medium. Media Relations. Sharing Beef Checkoff and CBB news with national, regional and local publications and websites is another way that the Producer Communications program reaches producers from various backgrounds nationwide. We do this via press releases, broadcast and print interviews and opinion-editorials from CBB members. Each year, we set a new goal to increase our media “hits,” and as of June 2023, we had already surpassed our goal and continue to seek ways to ensure even more producers see these stories.

Website. Launched in 2019, DrivingDemandForBeef.com is a great place for producers to get checkoff program updates,CBB financials, frequently asked questions, videos and more. This platform has grown significantly in traffic and content in the past four years. We’ll be refreshing our website for an even better user experience very soon.

Social Media. Love it or hate it, social media is one way that some people –especially younger producers – choose to get their news and information. Social media allows us to connect with producers where their conversations are taking place in real time. Currently, the Beef Checkoff

is active on Facebook, X (Twitter), YouTube, and LinkedIn with plans to add Instagram and additional social networks if the demand exists. We have nearly 69,000 followers across those four platforms, and that number continues to grow each year.

Producer Communications isn’t just a one-way street. The program also helps the CBB get valuable feedback about producer concerns, interests and educational needs. We conduct various surveys throughout the year to gauge producer sentiment and learn more about their operations and the challenges they’re currently facing. This data helps us determine how to shape future Checkoff programs and allocate funds, as well as determine content for our newsletters and social media channels. Over the past year, we’ve also had discussions with various ag groups and state beef councils to seek program input and build relationships.

The Producer Communications program is far more comprehensive than many producers may realize. It’s not the Checkoff simply pushing information to producers, but a two-way conversation that helps us learn what producers would like to see the Checkoff do in the future. If you’re unclear about what’s happening with your Checkoff dollars, subscribe to The Drive, participate in our surveys, visit our website at DrivingDemandForBeef.com or contact your local state beef council, your nearest CBB member, or the CBB office in Denver. We look forward to the feedback and conversation.”

Yes, our Checkoff dollars are well spent. Maybe it is time we considered increasing the one dollar Checkoff, something to think about. Have a great day. Doc

Affiliate News

Heartland Beef Alliance sponsored a beef handling facilities tour on June 24. Participants learned about the facilities, both the indoor and outdoor aspects from brand new structures to retrofitting in a 100-year-old barn. The event was hosted by Gary Walters, Mike and Kay Mason, and Randy and Betsy Pech.

Jo Daviess County Beef Association took part in the Galena Oktoberfest on September 30. A firstyear event for the Affiliate Chapter included grilling, selling and serving over 1,000 ribeye steak sandwiches. The community and surrounding areas have come to know and love the sandwiches that come from the Jo Daviess County Beef Association, and festival goers enjoyed heart-healthy beef all day.

McLean County Beef Association donated $5,000 to the Illinois Beef Association Political Action Committee for this year’s policy efforts in the Illinois legislature. Many thanks to all of our producers who make our policy efforts possible every year.

Gary Walters and Mike Endress chat about Gary’s handling setup. Mike Mason discusses his setup and system with participants.

In the Know

Illinois Beef Engages Consumers at Taylorville ChILLIfest

Illinois Beef Association staff, board member Betsy Pech and members, Hebert Farms, attended the annual ChILLIFest in Taylorville, also known as the chili capitol of Illinois, on October 7-8. Attendees participated in the “Chili Checklist” activity and received “BEEF. It’s What’s For Dinner.” prizes.

Building a Stronger State and National Partnership

State beef councils gathered in Denver, October 11-13, for the annual Partnerships in Action conference. Coordinated by the Federation of State Beef Councils and funded by the Beef Checkoff, PIA brings state beef councils together to build a stronger state and national partnership. Attendees learned about program strategy, current consumer trends and preferences, and upcoming “Beef. It’s What’s For Dinner.” promotions. More than 80 state staff from 32 state beef councils participated in the event, including Membership and Communications Manager, Devin Bollman, from IBA.

Former IBA President Inducted into IEAA Hall of Fame

Past IBA President, Dr. Paul Walker, was inducted into the Illinois Extension Agriculture Association Hall of Fame of Semptember 28. Dr. Walker is known for his years at Illinois State University, dedication to beef research and passion for the Simmental breed. Pictured right of Dr. Walker is IAEE Vice President Doug Gucker.

Illinois Beef sponsored the Chili tent where attendees purchase their bowl of chili.
The Illinois Beef booth set up on the square in Taylorville; ready to educate about beef.

Illinois Charolais Association Officers

President: SharleneBullard- 815-343-9381

Vice President: Marla Todd- 217-840-5949

Secretary/Treasurer: Robb Creasey- 309-255-7799

Members: LaFraise Farms, Flanagan

Dale Bertsche- 815-67 4-4419

Steve Bertsche- 815-674-2395

Bertsche Farms, Flanagan

Troy Bertsche- 815-67 4-1244

Bewely Farms, Yates City

Beau Bewely - 309-358-1434 / 309-208-0786

RE PROFIT.

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American-International Charolais Association 11700NWPlazaCircle-KansasCity,MO64153

Bullard Cattle Co., Cornell

Paul Bullard- 815-343-9380

Sharlene Bullard- 815-343-9381

Creasey Charolais, Macomb

Robb Creasey- 309-255-7799

D-Mar-Mac Charolais, Warsaw

Sam Zumwalt- 217-256-4619

Tom Engel, Flanagan815-674-5140

Grusy Bros., Gridley

Frank Grusy- 309-747-2696

K&D Cattle, Elizabeth Kelley- 815-275-8904 Devin- 815-858-2318 www.charolaisusa.com

Barnard Farms, Foosland Matt Barnard217-417-7699

Michael Potthast, New Douglas217-456-1266

Joseph Potthast, Sorento - 217-456-1266

Christine Potthast, New Douglas217-456-1266

Roger Elliot, Greenview - 217-416-8981

Marla Todd, Foosland - 217-840-5949

Steve Hoag, Illinois City - 563-506-0544

Link Livestock, Rio 309-297-0293

Join Us For BQA Meetings

Responsible. Thoughtful. Cattle Management.

Do you want to make a positive difference in the beef industry and your own farm? What are you waiting for?

BQA is the cattleman’s continuing education. Sign up to attend one of these meetings today!

Tuesday, November 28 - 6 p.m.

American Legion Post 924 | Teutopolis

Wednesday, November 29 - 6 p.m.

Champaign County Farm Bureau | Champaign Cattlemen Connect Education Series at 4 p.m.

Thursday, November 30 - 6 p.m.

Carthage Livestock, Inc. | Carthage

Tuesday, December 5 - 6 p.m.

The BlackRidge | Cambridge Cattlemen Connect Education Series at 4 p.m.

Thursday, December 7 - 6 p.m.

Stephenson County Farm Bureau | Freeport

Monday, December 11 - 6 p.m.

Fairview Sale Barn | Fairview

All BQA meetings are FREE to IBA members and $20 for non-members, and include dinner and training materials. Pre-registration is required. Please register by calling the IBA office at 217-787-4280 or online at www.illinoisbeef.com.

Certification is good for 3 years. If you certified in 2020, you will need to recertify to remain in good standing. This can be done in-person or online at www.bqa.org

Become BQA Certified Online

options to be BQA certified in — Cow-calf, Stocker/Backgrounder, Feedyard. Select which option best fits the area in which you want to be certified. The options are listed in red. *You are only required to complete one course, but feel free to complete all three should you chose.

STEP Three

The new screen will prompt you to follow the online steps, with the first being to create a new account or log in. Click the red LOG IN button in the top right of the screen.

STEP Four

Once logged in, you will go to the course catalog to view the available Beef Quality Assurance courses. You will then select from the courses offered.

STEP Five

After selecting your preferred course, click the ENROLL ME button on the bottom of the new screen.

STEP SIX

Once enrolled in your chosen course, you will be able to begin completing the lessons. Each lesson will consist of watching a video and answering a few questions at the end of the lesson. You will repeat this process until all of the lessons are complete. After completing the lessons, you make take the final exam.

After passing the final exam with a score of 80% or higher, you can access your certificate. It is a good idea to have a printed copy of your certificate on hand while transporting or selling cattle. Certificates are valid for THREE years. For any questions, reach out to Annie Schoetmer. annie@illinoisbeef.com | (217) 787-4280

2024ScholarshipApplications

The Illinois Beef Foundation is offering scholarships for the 2024-2025 academic year. The foundation recognizes the incredible talent of young beef industry enthusiasts and helps them achieve their educational goals. To be eligible, applicants must be a full-time college student or high school senior and from a family that is an IBA member actively involved in beef production.

NEW THIS YEAR

The Illinois Beef Foundation will be awarding scholarships in two categories - junior and senior. Junior scholarships will be awarded to high school seniors. Senior scholarships will be awarded to full-time college students. Each foundation scholarship recipient may only receive foundation scholarships a maximum of two times - once as a junior recipient and once as a senior recipient. This will affect 2022 scholarship recipients and reciepients hereafter.

Scholarship applications will open on Wednesday, November 1, 2023 and close on Monday, January 15, 2024.

2023 Illinois Beef Foundation scholarship recipients Lauren Wolter, Reese Anderson, Lizzie Schafer and Paige Van Dyke at the 2023 IBA Awards Banquet.

Livestock Risk Protection

Livestock Risk Protection

Why it matters and how to get started

The Illinois Beef Association is committed to providing its members with up-to-date information about beef industry issues, especially when it comes to the vitality of any one farmer’s operation. Naturally, one of the most important aspects of this is the priority of farms to be economically sustainable. Contrary to some of the media’s perception of the industry, the many alternatives that continue to appear and the decline in number of cattle in the United States, the market continues to see steady demand and increased product quality. This has resulted in a projected outlook that cattle feeders will see, if they have not begun to already, profits increasing in a way unseen by them before. In a changing economic and beef production climate, it is imperative producers keep their eyes open to year-long trends and projections, as well as plan for any unforeseen change in the market.

“You can do everything right as a producer, and at the end of the day when it is time to market your animals you could be hung out to dry,” says John Strohl, Farm Credit Illinois livestock insurance agent. “[Livestock Risk Protection] allows producers to mitigate the risk in the market for factors that are out of their control.”

According to the United States Department of Agriculture, National Agricultural Statistics Service Meat Animals Production, Disposition, and Income 2022

Summary published in April, “the 2022 gross income from cattle and calves and hogs and pigs for the United States totaled $117 billion, up 16 percent from 2021. Gross income increased 18 percent for cattle,” and “cash receipts from marketings of cattle and calves increased 18 percent, from $72.7 billion in 2021 to $86.1 billion in 2022. All cattle and calf marketings totaled 61.6 billion pounds in 2022, up 1 percent from 2021.”2

Plus, the USDA, Economic Research Service, is projecting higher prices for feeder steers in the final quarter of 2023 and in the first half of 2024.1 This is likely due to cattle numbers shrinking as quality and cost of production increases.

“Anybody that has been a producer in this industry for

any amount of time knows this rollercoaster comes down just as fast as it goes up,” Strohl says. He believes insurance is a great way for producers to have peace of mind in fluctuating markets.

To stay up-to-date on cattle futures, visit IBA-trusted resources such as CattleFax (www.cattlefax.com), USDA ERS (www.ers.usda.gov) or University of Illinois’ farmdoc (farmdoc.illinois.edu).

Livestock Risk Protection

It is good to know there are resources available to producers facing changing economic seasons, and with increasing profits comes increased risk. You never know when prices will drop leaving behind a sticky situation. One way to mitigate the costs of those unforeseen market changes is to take advantage of Livestock Risk Protection (LRP-Feeder Cattle or LRP-Fed Cattle).

The USDA Risk Management Agency says this program is designed to insure against declining market prices. This insurance can be purchased from any Risk Management Agency-approved livestock insurance company and coverage can range from 70-100 percent of the expected ending value. The RMA website includes program coverage prices, premium rates and actual ending values per hundredweight insurance cost. ⁵

How It Works

According to ProAg, a crop insurance company based out of Amarillo, Texas, producers can use LRP to secure a floor market price for a certain number of head and for a specified period, so that, if the RMA determines the ending value is below that floor, the producer may be eligible for an indemnity payment. ⁴

For LRP-Feeder Cattle, coverage levels and insurance periods are based on when your feeder cattle are normally marketed, then LRP-Fed Cattle levels and periods correspond to when you normally sell your marketweight cattle. Furthermore, ending values are based on weighted average prices from the Chicago Mercantile Exchange

Group Feeder Cattle Index for feeder cattle and weighted prices from USDA’s Agricultural Marketing Service for fed cattle. All are posted on RMA’s website at the end of an insurance period. ⁵, ⁶

“With LRP, you have the ability, if you like the prices that are out that day, to purchase an endorsement, and lock it in,” Strohl says. “And there is not a perhead requirement, it could just be one head a day, or a group.”

Strohl says producers should know this is not a death loss program, and it does not matter how you sell your livestock for you to be involved in the program. “If you locked in $1.90 but sold yours for $1.80, that does not mean you’re getting a 10 cent payment,” he says. “You are using government subsidized money to put a floor on the price.”

To get involved, you must submit a one-time free application with an LRP provider. Once accepted, it is considered a continuous policy and specific coverage endorsements may be purchased for up to 12,000 head of feeder cattle expected to weigh up to 1,000 lbs. at the end of the insurance period or 12,000 head of heifers and steers weighing between 1,000 and 16,000 lbs. to be marketed for slaughter around the time the insurance period ends.⁵, ⁶, 3

These are not continuous and are only effective for the period stated.3 Both are limited to 25,000 head per producer per year, a year being June 30 to July 1 the following year.⁵,⁶ There are a few different time spans available for a specific coverage endorsement – 13, 17, 21, 26, 30, 34, 39, 43, 47 and 52 weeks.⁵,⁶ Please note LRP-Feeder Cattle is available for calves, steers, heifers, predominately Brahman cattle, predominantly dairy cattle and unborn calves and you may choose between two age ranges – either 100-599 lbs or 600-1,000 lbs. ⁵, ⁶

Strohl likes to meet with producers, figure out what their operation is like and then send them quotes as frequently as needed to find a market price for the producer to lock in. Prices come out at 4 p.m. and producers have until 8:25 a.m. the next morning to lock in a price.

ProAg gives an example of what subsidy levels look like federally: 70-79.99% coverage level means a 55% subsidy, then dropping 5% for every 10% increase in coverage level. So, at 100% coverage there is a 35% subsidy. 3 You can calculate an example premium by using this equation:

Multiply the number of head in your operation by your target weight in cwt, then multiply that by the coverage price. Multiply this by the Price Adjustment Factor(percentage), then multiply by the rate to reach your total premium. Now multiply your total premium by the producer premium subsidy percentage, then subtract that number from your total premium to get the producer premium.3

Now, to calculate an indemnity multiply your number of head by your target weight(cwt), then subtract your actual ending value from your coverage price ($/cwt). Multiply those two answers, then multiply by the insure share to equal your indemnity payment.3

Please visit rma.usda.gov to find more detailed information regarding LRP, a list of approved agents and current livestock reports. Jon Strohl can be reached at 217-500-0886.

Sources

1. U.S. Department of Agriculture, Economic Research Service. (2023). Livestock, dairy, and poultry outlook: September 2023 (Report No. LDP-M-351).

2. U.S. Department of Agriculture, National Agricultural Statistics Service. (2023). Meat Animals production, Disposition, and Income 2022 Summary: April 2023.

3. ProAg. (2023). Livestock Risk Protection Feeder Cattle.” www.ProAg.com, LivestockCampaignFeederCattleBrochure_Web.pdf.

4. ProAg. (2023). Livestock Risk Protection Feeder Cattle.” www.ProAg.com, 23-01016_ PA_2023LivestockInfographic_Web.pdf.

5. U.S. Department of Agriculture, Risk Management Agency. (April 2022). Livestock Risk Protection Feeder Cattle.

6. U.S. Department of Agriculture, Risk Management Agency. (April 2022). Livestock Risk Protection Fed Cattle.

Start Here

Less Time More Productivity

The performance benefits of re-implanting without the hassle.

Two doses of high-performance growth. One simple labor-saving application. That’s the power of X – REVALOR®-XS and -XH (trenbolone acetate and estradiol extended-release implants).

Stay ahead of new guidelines with the implant that delivers two doses in a single application.

REVALOR-XH IMPORTANT SAFETY INFORMATION: Not approved for repeated implantation (re-implantation) with this or any other cattle ear implant in growing beef heifers fed in confinement for slaughter. Safety and effectiveness following re-implantation have not been evaluated. Do not use in beef calves less than 2 months of age, dairy calves, and veal calves. A withdrawal period has not been established for this product in pre-ruminating calves. Do not use in dairy cows or in animals intended for subsequent breeding. Use in these cattle may cause drug residues in milk and/or in calves born to these cows. Implant pellets subcutaneously in ear only. Any other location is a violation of Federal law. Do not attempt salvage of implanted site for human or animal food. Not for use in humans. Keep out of reach of children. For complete safety information, refer to the product label.

REVALOR-XS IMPORTANT SAFETY INFORMATION: Do not use in beef calves less than 2 months of age, dairy calves, and veal calves. A withdrawal period has not been established for this product in pre-ruminating calves. Do not use in dairy cows or in animals intended for subsequent breeding. Use in these cattle may cause drug residues in milk and/or in calves born to these cows. Implant pellets subcutaneously in ear only. Any other location is a violation of Federal law. Do not attempt salvage of implanted site for human or animal food. Not for use in humans. Keep out of reach of children. For complete safety information, refer to the product label.

10 10

Ways to Make Cow Herds More Profitable

Noble Research Institute livestock consultant Robert Wells offers best management practices that can help ranchers survive market- and weatherrelated disruptions and allow for more profit year-in and year-out.

The ranching business has always been subject to the variability and extremes of external factors, such as market volatility and weather extremes. Neither of these seem to be letting up any time soon.

So for ranchers to economically survive market downturns as well as capitalize on good times, it helps to get back to the basics, fine-tune their operations and plan for the long-term. An extremely viable strategy is to start working more with nature and less against it through implementation of regenerative ranching principles.

The following is a list of 10 management practices and concepts to consider that can help keep you from paying to be in the ranching business and losing money for the next few years. Remember, the difference between someone who is a hobbyist or professional is if they pay to do it or they are paid for what they do.

1. DON’T BUY AVERAGE OR INFERIOR BULLS.

Spending as little as $750 to $1,000 more on the purchase price of a better bull with known genetics could net you an additional approximately $1,500 more per bull, annually. If breeding for a terminal market, this is accomplished by purchasing a bull that will excel in growth traits that allow the rancher to sell the maximum total pounds of weaned calves off the ranch while still having a moderately sized cow in the herd. If you are breeding for replacement females, then consider using genetics from a sire (live bull or artificial insemination) that will create a female that will fit the environment and management that you expect her to work in. Consider traits such as milking ability, mature weight, mature height, carcass and growth characteristics that are the optimal combination to be successful within the context of your operation.

2. JOIN A CATTLE MARKETING ALLIANCE AND CONSIDER WHERE TO MARKET.

Using a marketing alliance can help increase the probability of receiving top or even premium pricing for your cattle, since you can leverage the strength of numbers an alliance can provide. Market your cattle in a venue that will maximize your return on the investment of raising and selling a quality calf. If you are the only producer at the sale on a given day who is offering cattle that have been preconditioned and vaccinated, do not expect to receive a premium price, because the order buyers will just blend your cattle into the load with other general cattle he bought on the same day. Alliances can help you coordinate the best times and locations to optimize your profits when you sell. They also can help you to determine desirable genetic traits to select for, especially with herd bulls.

3. KEEP COW SIZE MODERATE.

Larger cows require more forage to sustain themselves on a daily basis. This can affect pasture stocking rates. A 1,400-pound cow is 200 pounds or 17% larger than a 1,200-pound cow, and she is going to be taking in 11% more forage. That’s why stocking rate must be considered if you change your average cow size from 1,200 to 1,400 pounds. If you cannot increase the forage production accordingly, you will have to decrease the stocking rate by 11% fewer cows to still have enough forage for the number of cows in the pasture. The heavier cow should wean a heavier calf, but this increase will not be enough to offset the reduced cow numbers nor the associated costs of the heavier cows. Moderation in size can help the bottom line. Know the average weight of your cows when they are in a body condition score of 5. Purchase replacements that will be moderate

in frame and weight or buy bulls that will help to achieve more moderate frame scores in female offspring. The expected progeny difference (EPD) traits of mature size and weight are examples of selection tools that can help your decisionmaking.

4. TREAT YOUR COWS AS AN EMPLOYEE.

Your cows should be expected to work daily for you. A successfully productive cow will efficiently deliver a calf to the weaning pen each year, with little cost and few problems along the way. In order to do this, you must select the right female, then develop her so she will be successful in the environment where you expect her to work.

5. CULL COWS.

When reducing herd numbers, first cull what I call the three O’s: old, open and ornery cows. Then, consider additional culls as the situation warrants. Older cows have a difficult time maintaining weight while usually weaning an even smaller calf. Carrying an open cow through the winter is analogous to hiring an employee, paying them monthly but then not expecting them to show up to work for the next year. Ornery cows damage equipment, injure people and reduce efficiency when they are difficult to work in the pen or if they take part of the herd to the trees when you come into the pasture.

6. DEVELOP A SHORT AND DEFINED BREEDING SEASON.

Increasing the number of earlier-calving cows within your defined calving season will increase the average weaning weight at marketing time. Consider this: if a calf is born 30 days earlier in the calving season and gains 2 pounds per day while on the cow, the calf will weigh 60 pounds more than its later peers at the same weaning date in the fall. That is roughly a 10% to 12% increase in weaning weight achieved simply by making sure more calves are born in the first third of the calving season. Also, make sure that timing of the breeding season is in synchronization with the best forage availability and quality on the ranch. Time the breeding season and subsequent calving season so that when cows are in peak lactation with their highest nutritional demand for the year (two to three months post calving), your pastures have the highest forage quality and quantity available.

7. CONTROL FEED EXPENSES.

As stated above in No. 6, it is best to schedule the calving season to match the average cow’s highest nutritional demand, about 2-3 months post calving, to availability of the best quality and quantity of pasture. For most ranches, this means calving in early spring if its pastures are dominated by warm-season grasses. Unless there are adequate coolseason forages available to support the cow’s peak nutritional requirements during peak lactation, cows should not be calving in the winter months.

Manure scoring is a great way to monitor if a cow is getting enough nutrition in almost real time. A cow grazing pastures that supply enough nutrition to meet her requirements will have a manure score of 3 (range 1-5; 1 excessive nutrition, 5 inadequate nutrition). Manure scores give the

producer an estimate of the digestibility of the pasture forage the cow has been eating for the past 36 to 72 hours. This method allows you to identify nutritional deficiencies before they manifest into lower body condition scores. If you must feed hay, provide high-enough quality hay that additional feed supplementation is not necessary. It takes a free-choice diet (28.4 pounds dry matter/day) of either pasture or hay that is at least 9.9% crude protein and 57.6% total digestible nutrients to meet a 1,200-pound cow’s highest nutritional requirements during peak lactation (two to three months post calving).

8. UTILIZE HETEROSIS.

Heterosis, or hybrid vigor, is an often-overlooked tool to increase the commercial cattleman’s overall efficiency. Heterosis is an easy tool to implement for most cattlemen and can increase weaning weights, cow fertility and longevity, improve growth performance, and produce a more desirable feeder calf.

9. IF FEEDING HAY, DON’T WASTE IT.

Hay feeding is probably the most expensive form of delivering forage to the cow. If you are locked into this system by the forage type available on your operation, make sure you don’t waste hay by using antiquated-style hay rings. A modified cone hay feeder can reduce hay loss by 8% to 15% compared to older, typical-style feeders. Feeding hay may be necessary during weather emergencies, when cattle are penned for working or other management activities (weaning, estrus synchronization, etc.). Otherwise, the need for hay throughout the winter is a sign the ranch is stocked more heavily than the land resources can sustain naturally, especially in native pasture systems.

10. KEEP RECORDS.

The old saying is true: you can’t manage what you don’t measure. The more records you keep – from how much feed/mineral and hay is fed to weaning weights and percent weaned calves – the more powerful your management decisions can become. Develop key performance indicators to benchmark how your operation compares to itself over time and to others of similar size and in the same area annually. Keeping pasture and grazing management records is also a vital activity for the intentional rancher, as these records will inform future management decisions and explain past performance of the pasture and the livestock that grazed it. The number of acres that you manage is your finite resource, thus management should focus on appropriately reducing costs and optimally increasing revenue to increase profit per acre.

Keep in mind the above-referenced management practices will help most producers survive market- and weatherrelated disruptions and will allow for more profit year-in and year-out. Pastures that have been managed regeneratively will have more soil organic carbon and thus have a higher degree of water-holding content. This in itself will help producers manage through many weather extremes. Additionally, regeneratively minded ranchers who implement the above practices will more than likely be those who are better pasture managers and will have healthier soils, as well.

Dependable Systems, Sustainable Foundations

2023 Commercial Producers of the Year, Jakobs Brothers Farms, epitomize what it means to carry on a rich family legacy while expanding modern farming enterprises that can succeed in today’s complex marketplace.

As individuals, we are motivated by our own unique experiences and interactions. Life’s journey shapes our decisions, our next steps, and our reflections. This is what we often call our heritage – the roots of who we are and the stock we come from. For the Jakobs family of rural Whiteside County, their journey follows the footsteps of a cattleman whose life experience was nothing short of gritty. His love for the land and cattle has passed down through the generations in their family farming operation, instilling courage and resolve in the lives of his sons and grandsons after him. It is a story unmatched by most in modern agriculture, one that spans over 75 years.

Land of Opportunity, and Opportunity for Land

It was after World War II when Norbert Jakobs exited Europe and made his way through Ellis Island at the age of 18-years-old with only $10 to his name. He had just survived two-years of hiding during the Holocaust. After the war, he desired to travel to the United States in pursuit of opportunity, specifically the opportunity to purchase his own land. He started out in New Jersey, teaching himself English along the way, then headed toward the Midwest where he was sure to find cows. He ended up outside of Forreston, Illinois, partnering with a family member who had also emigrated from Holland and started farming.

Yet, those that knew Norbert are not surprised that it was not long after he landed there that he would soon break away in pursuit of his own farm. Staying true to his family’s traditional way of doing business, he started an entrepreneurial enterprise of purchasing breeding bulls, which he leased to local farmers to use. Time at other farms

allowed the bull to put on weight, then Norbert would take the bull up to the Chicago Stockyards and sell it to buy a new bull the following year. Even so, Norbert was not satisfied to stop there.

“He was not a patient man,” Norbert and his wife Edith’s son, David Jakobs, said. “His values were mainly in land, especially in coming to America where it is the land of opportunity, where he had the opportunity to acquire land. That was always his two greatest loves, the land and the cattle.”

“As many generations as we can trace back, our family has traded cattle at open markets,” expressed Nik Jakobs, Norbert’s grandson. Once he was able to save up enough money, Norbert purchased land in Illinois, near the small town of Coleta, with his two brothers Dolf and Manfred. Hence, Jakobs Brothers Farms was established. The Jakobs continue to raise cow-calf pairs on the original 40-acre parcel today.

In the 1950s and into the early 1960s the family was focused on dairy cattle, trading them just like they did in “the old country.” Eventually that operation grew to manage 120 cows, but Norbert was set on growth and efficiency, something he believed he could do better in the beef business.

He began purchasing beef cattle from the High Plains region for the hardiness of the animals, a practice David has continued to the present day for the Jakobs farm.

Generations of Brothers

It was in 1979 when David returned to work with his dad, continuing to build on what was already firmly in place. His brother, Tim, would help carry on that legacy for many years alongside his brother. Those years saw major growth on the farm, not just in its capacity for raising beef, but also as David and his wife, Margo, raised their three boys – Nik, Alex and

David Jakobs, Ricky Gonzalez, Margo Jakobs, Nik Jakobs, Alex Jakobs.

Bryce. Both Nik and Alex, along with their brother Ricky Gonzalez, are managers on the operation today, but each of their stories is unique.

There is an old drawing in Alex’s office from when he was a kid. On it he writes, “I’m going to be a farmer. I would drive tractors.” He recalls the tight relationship between himself and his grandfather, Norbert, especially when he would ride-along at feeding time or help fix fence. Alex often admired his grandfather’s care of the pasture. “His pasture was his pride and joy, it was the first piece of land he bought,” Alex detailed. For a while Alex assumed he would be the main son to take over the farm, since Nik and their younger brother, Bryce, had interests in other types of careers. After college at Iowa State University he realized it was an opportunity he could not pass up, one that began as a duty but is something he ended up loving and enjoying.

It took Nik a little longer to recognize he needed the operation in his life, his career path was in finance for many years after getting his degree from the University of Illinois. After a family event, he decided he had a responsibility to return to the farm for a short period to absorb what he titles the “tribal knowledge” of the farm. When a year had gone by, he realized he loved it there. “I was starting a family, and it reminded me why I needed to be here to raise my children,” he said. “I would rather build something and work with people that I love and care about than work with people who are acquaintances.” For Nik, it is about sharing successes with those he loves.

Ricky came to the United States at the age of 18 as a foreign exchange student from Panama. He easily connected with people in the rural community and enjoyed helping on the farm, eventually becoming part of the brotherhood. After he finished high school, then college at Rockford College, received his master’s in business administration, and interned at an aerospace company, he approached David one day when they were

on a golf excursion.

The youngest brother, Bryce, has a bachelor’s in journalism from the University of Illinois and is a successful journalist today. Through all of it, David prioritized letting his sons decide what they wanted to do with their life. “My dad never once forced me to come back to this business, because of that is why I am here today,” Nik said. “He let me follow my own path.”

Yet, as the sons would tell you, there were stipulations to making the farm their livelihood. They each had to graduate college, work somewhere else for at least a short period of time, and prove they could bring added value to the farm.

How to Manage a “Corporate Family Farm”

There are currently five individuals that have assumed management positions for the daily function of the operation. Nik takes care of anything financial, marketing and community related. He has prioritized community involvement in the last few years. “My mom, Margo, has always led by example being incredibly involved in the community and doing for others,” Nik expressed. “I have tried to carry that torch for her. We want to not

just build a legacy, but also carry our weight in making this community better.”

Alex and Ricky manage the facilities, animal husbandry, feeding and employees. While Alex might prefer the cattle side of the business, he is beginning to assume more of a leadership role as his dad begins to step back. “My legacy is asking me to be in management, allowing the business to go in the right direction.” Now, David sees Ricky as a tremendous herdsman and attributes much of the farm’s growth within the last ten years to his time there.

Arden Queckboerner, their shop manager, oversees keeping all the equipment serviced and maintained. In describing Arden’s relationship to the farm, Nik said “he loves farming as much as anyone I know.” That is reflected in the many years he has dedicated to the operation, even bringing three of his sons and his daughters to help on the farm at different points. From the family’s perspective, Arden is vital to the business.

Finally, David currently finds the most joy in leading construction projects.

“My dad has now transitioned into

a strategic role and whatever-he-feels-like-working-on-role,” Nik laughed. “As the patriarch deserves.”

One of the most important pieces of David’s job he still does today is the purchasing of each year’s cattle. Buying cattle and manning the combine and planter in their particular seasons are tasks he has not given up yet. “He always likes to be doing something,” Alex said.

At the beginning of each day the five managers gather to discuss what needs to be accomplished, then they each disperse and assign tasks to their employees, there are roughly 15-20 people who work on the farm, both full and part-time, depending on the time of year. Nevertheless, all their roles seem to overlap as they are each ready to solve whatever problem is in front of them.

Kevin Miller, who began working on the farm in 1974, has been there longer than anyone and still works a couple of days a week. Not only that but he was the first of four generations to work on the farm. “This is home,” he said.

Nik has titled it a “corporate family farm” because of their efforts to provide families the opportunity to have their own sons and daughters work side-by-side them, just like his own. Employees will also testify to the farm feeling like a family in itself.

Robert Tourtillott shares an example of what it is like to work on the farm. “They do not talk to me like an employee, but as someone who is helping them out,” he emphasized.

“At the end of the day they always say ‘thanks for your help,’ like a farmer helping out another farmer.”

Cole VanDyke, one of the managers of the

The above images are from the office of Norbert Jakobs, they keep the room as he left it to honor his legacy. He is pictured in the frame.

cow-calf farm located on the original 40-acres, said, “my wife and I had a baby and Alex and his wife brought supper over. They treat you like family.”

Cultivating Stewardship

Each of the Jakobs men of today recall the moments leading up to Norbert’s passing, because he was still asking what they were hoping the future of the farm would be. It is that kind of enthusiasm for “better” that has been instilled in each of them and is evident in their story of the past 74 years.

The farm itself is known as an early innovator of finishing practices using slated barns, the first one being placed in 1971. At that time, barns were mostly concrete and dirt lots, but the slats allow for catching manure to fertilize the crop land. “My father recognized the value of manure, he came from Europe where manure was not an asset,” David said. “For the entirety of our operation we have been able to utilize that ingredient to make the land and environment better.” New barns were added in 1980, 1991 and 2015, and a remodel is underway this year as well.

Lately, Alex has been pursuing the betterment of the farm through product testing. “I really like doing trials,” he said. One example he gives is their pursuit to control hairy heal warts through easy diagnoses and prolonged regulation. “We try to produce the animal as efficiently as possible while also keeping it as comfortable as it can be,” Alex said.

David is proud of the animal quality that has become standard for their operation. “In this industry we are not cookie cutter like pork and poultry where you can get the same animal over and over again,” he said. “The livestock industry likes to maintain its independence. That is why we have a lot of variety and differences in our breeds.” David has

seen this improve genetics resulting in an average weight that has increased “substantially” when compared to past years. “We have done a better job at creating a meteor type animal that can produce more weight.”

Nevertheless, David believes in seeking profitability for all sectors of the beef industry. They value other corners of the industry through the diversification on their own farm and when they purchase cattle from cow-calf operations to background.

The scale of the Jakobs brothers’ operation is understood when looking at just how diversified it really is. “I have seen this thing grow from a little thing to something pretty enormous,” Kevin said. All mechanical work, most of the vet work, manure application, and much of the construction, is done within the scope of those on the farm. “Today you have to be a jack of all trades and a master of many,” Nik said.

No matter the size, the Jakobs believe in focusing on quality, but even more so, on being positive examples of cattle and land stewardship.

Closed Ecosystem

Increased diversification did not happen by accident, but as an effort to steward their cattle and land to the best of their ability. The Jakobs hold to four principles, the first one being to be the best you can be, then followed by having the resources to provide jobs to the community, make a lasting impact on it, and create an overall healthy environment for cattle production.

Nik has been working with some organizations to prove the correlation between good stewardship and profitability for farmers. “One of the biggest fallacies in agriculture is that poor stewardship somehow leads to profitability,” he said. His

David Jakobs and his mother, Edith, Norbert’s wife.
Four generations of Jakobs.
The next generation of Jakobs!

work has included carbon monitoring and collaborating with accounting firms to map out the facts regarding the impact of the cattle industry. “I believe we’re better stewards than the media portrays us to be.”

And, Nik believes the Jakobs operation is a great example of that. “We are a closed ecosystem,” he said. They begin each season by placing manure on their fields that was been stored to preserve the nitrogen. As a result, the operation produces all the needed phosphorus, potassium and micronutrients needed for their yearly grain production. “We create an environment where we believe we are being incredible stewards of the land by providing excellent fertility, and producing grain that has the lowest carbon footprint on planet earth.”

Not only that, but after selling harvested corn to an ethanol facility, they bring distillers grains back to the farm to feed the cattle. “We have a closed system if everything stays on-farm; we can provide all the feed for our cattle,” Nik explained. “We talk about the need to have decentralized ecosystems because a decentralized food system is good for our national security.” This overall cycle reduces the intake of food and water needed per animal by using the resources they have available.

Nik hopes his efforts will extend beyond his own community and into the lives of producers – encouraging them to advocate – and consumers – showing them the value of the farmer. “I believe in the United States, specifically the Midwest, we have the best processes, technologies, infrastructure and soil fertility,” Nik said. “I am trying to help the beef industry to not wait for people to shape our future but take the bull by the horns and lead in the producers interest.” He believes almost every producer has it in their

nature to be a good steward, and believes all producers have a responsibility to share the same message.

Boots Planted Firmly

Each member of the Jakobs family seems to know what makes their farm worth working on every day. Alex believes the farm would not be anything without those who contribute their time to the operation, such as nutritionists and their employees, and even more so, one another. “We are not anything without the people we surround ourselves with,” he said. He is grateful to raise his kids in an agriculture environment where he can raise them to understand the value of this type of work.

Nik agrees. “[The farm] provides an opportunity to keep your family all together. To be able to raise my kids with their cousins, aunts, uncles and grandparents. That is something we all highly value,” he expressed.

Ricky appreciates the sentimentality that comes with seeing the finished product and sharing that with friends and family. “Getting to taste a product we raised from 600 to 1,500 lbs., that is really cool,” he said. “How cool is it that we get to raise cattle and feed the world, and with a really good product.”

David has no shortage of faith that the farm will continue to flourish under the care of his sons as it has for so long. He would employ anyone to have confidence in the work you have put in, it has a lasting effect on those who succeed you. He stewarded his own father’s vision and raised children who invest their lives into raising the beef they are proud of today, each preserving a rich family heritage, and stewarding their love for family, land, cattle and community.

FEED, PERFORMANCE AND HEALTH DATA.

ALL IN ONE

A Life of Service

A Life of Service

2023 IBA

Member

of the

Year’s Commitment to Education and Service has a profound Impact on the Beef Industry

Talk to anyone who knows Betsy Pech and you will hear a few words repeated: education, passion, determination and service. That is how she has shown up and made an impact in everything she’s done, from spending more than 30 years as an ag educator to serving in leadership roles within the Illinois Beef Association. It is also why she was honored as the 2023 Illinois Beef Association member of the year.

Growing up on a Hereford farm her grandfather started in the 1930s and showing cattle from that herd through 4-H ignited a passion for beef production that has turned into a lifelong dedication to industry.

“I grew up with two parents who were very involved in the community and volunteered tremendously,” Betsy says. “It was a small community. I watched my parents do these types of things. I feel like it is just like walking. It has always been my calling to be of service to others.”

When Betsy was in high school, girls were not allowed in agriculture programs. However, she knew she wanted to pursue agriculture as a career. In the last two years of college, Betsy decided to follow the path to become an agriculture teacher. After receiving her certification, she applied for a teaching job and became the first female ag production teacher in the state of Illinois. She spent 35 years as an ag educator, 29 of which were at Hartsburg-Emden School District.

“If she is passionate about something, she is all in,” Betsy’s husband, Randy Pech, explains. “The people in Hartsburg

and her students saw her commitment and her overwhelming love for the students. And they just fell in love with her. She was so involved and caring in their growth in the school. They knew that she was there for the long haul. That is the way she approaches any job she is asked to do. She is all in.”

After retiring from teaching 9 years ago, Betsy attended an annual meeting for Illinois Beef Association. When a leadership opportunity opened up in her district, she ran for a position. Not too long after she was elected to the Illinois Beef Association board of directors, now serving on the executive committee and board of governors. It combines two of the things she loves - educating and serving others.

An Educator at Heart

“The 35 years I taught, I could not have written a better script for my career,” Betsy says. “There is just something there. Even today, if I can teach somebody something, that is my calling.”

Betsy’s goal as an ag educator was not that every single student pursued a career in ag. Instead, she recognized, despite teaching in a rural district, many of her students did not come from the farm. So, she set off on a mission to educate her students about the industry so they could grow an appreciation for what was happening where they lived.

However, for some students, Betsy’s passion was contagious. In fact, former student Meg Baer credits her own decision to pursue a career as an ag educator to Betsy’s hands-on approach to learning. Meg now teaches agriculture

at Olympia Middle School in Stanford.

“I try to model a lot of the things I do after Mrs. Pech, like giving my students hands-on experience,” Meg explains. “I would not be a teacher, if I did not have her.”

Meg says Betsy’s classes focused on experiences for the students, which often resulted in her strongly encouraging students to step outside of their comfort zone. In fact, Meg remembers Betsy handing her the creed speech during her freshman year and telling Meg that she was going to deliver it, despite Meg’s hesitation.

“She is still well known in Hartsburg for being involved in the community and getting the kids involved in the community,” Meg says. “We may not remember everything we learned, but we remember that she cared about us and cared about making us better.”

During Betsy’s time as an educator, she was recognized with the Outstanding Ag Teacher award from the State of Illinois. She also received her honorary American Farmer Degree through FFA. Illinois State University awarded her with their highest honor in agriculture. She even had three students win a national title through the US Department of Agriculture, even though only ten of these titles were given out and Hartsburg-Emden was a small school, with around 75 students.

Passion for the Ag Industry

Betsy’s passion for beef production does not stop with her students. As an Illinois Beef Association board member, she looks for opportunities to provide educational moments to producers in her area. Through organizing informational meetings about topics like pasture management or encouraging the next generation to get involved in IBA, she is always looking for ways to spread knowledge.

She notes the IBA board of governors represent the concerns of Illinois beef producers to legislators. In addition to working with both state and federal governments, Betsy says a large focus of the board’s work is to make sure producers are informed about regulation issues that might impact them.

In addition to involvement with IBA’s board, Betsy serves the industry as president of the Heartland Beef Alliance. She was one of the original members of the IBA affiliate organization, and focuses now on providing programs that educate beef producers.

“I am a teacher by heart,” Betsy says. “So, part of the mission of the Illinois Beef Association is not only promoting

beef, but educating. And that is where I feel like I can shine.”

Betsy also took over the day-to-day management of the Illinois Beef Association Ribeye Corral at the Illinois State Fair. She views it as an opportunity to educate consumers on the nutritional benefits of beef and how today’s farm families raise their beef with care for the animals.

Through all of Betsy’s roles in the industry, Randy has been by her side.

“I could not have done it without Randy,” Betsy says. “I do not give him enough credit for all that I do. I drag him along to a lot of places and he just shakes his head most of the time.”

Determination to Do the Right Thing

Jim Lindgren, Betsy and Randy’s neighbor, has known the Pech family for 25 years. He says when he first met Betsy, he could immediately see her passion.

“The impression I had was how passionate she was for her job and how intent she was on making sure that everything was done right, ready to go and organized,” Jim says. “There are so many things you can say about Betsy. She works hard. And when she attacks something, she really goes after it and gets it done, and gets it right.”

Jim notes that Betsy’s involvement in IBA is, like everything in her life, very hands-on. He says she does not just attend board meetings a few times a year, but comes back to her community and gets to work making changes.

Another friend and neighbor, John Fulton, recalls Betsy’s tenacity to create a wide-range of opportunities for ag students, including her work to get a greenhouse added to the school, and development of a small engines program. She worked with the school board, not giving up until those opportunities were provided to the students.

“She is a person of substance and is not going to give you suggestions without following through with it,” John says. “She is dedicated to it and wants it to be the best that she can make it. Betsy is kind of a one-woman show sometimes.”

Servant Leadership Drives Everything

The Pech family is driven by helping others in everything they do. Whether it is a neighbor, a student or an organization like IBA, Randy and Betsy always step up when needed.

Warren Goetsch, a longtime friend of Betsy and Randy, recalls when the family helped clean up after a tornado caused damage in 1993. When high winds came through and

caused damage more than a decade later, Randy and Betsy were back at work clearing trees and helping clean up.

“One of the things that always strikes me is how Betsy is always there for her friends,” Warren says. “Any time there was a need identified, she would be there to help you out.”

And for Jim Lindgren, the Pech’s have gone beyond just neighbors. After experiencing serious health issues for the past two years, Betsy and Randy have stepped up to help with Jim’s cow herd. They help with chores around Jim’s place, like offering hay when they are putting hay up for their own cows. It has made a major difference to Jim.

“It is a small herd that was a show herd for the kids, but I would sure hate to give it up,” Jim says. “They help with things I cannot do anymore. If they were not there to do it, I would not be able to have my cow herd which would be hard on me.”

However, Randy explains it is just part of who he and Betsy are. Helping out others comes naturally.

“We have always been committed to helping someone if they need a hand,” Randy explains. “We may almost be to the point of being intrusive in their lives if we want to help. That is the way we were raised. If someone needs a hand, we are there.”

Betsy also has worked to instill the importance of volunteering in others.

“Volunteerism is something I always preached to my students,” Betsy explains, “You have to volunteer to help your communities. They are not going to function without volunteers. This is something that I felt was a part of me. Whether through IBA or my church, or even in the community.”

Inspiring Others to Make an Impact

As Warren Goetch explains, yet another one of Betsy’s superpowers is getting others involved.

“She is very good at showing people what can be done if they really try,” Warren says. “She is never afraid of putting in time or effort to make whatever she is doing successful. I think she is good at transmitting that attitude to others.”

Betsy’s drive and determination inspires nearly everyone she comes into contact with, including her own family.

“We have two daughters, Alicent and Colleen, and those girls are adopted,” Betsy says. “They have been the greatest joy in our life. Randy never showed cattle. So, when I came in to the picture it was, not a rude awakening, but an awakening for him. I told him we are going to get some show calves here and the girls are going to show. And they did through 4H and FFA.”

Now, Betsy’s grandkids are showing through 4H at the county fair, including her youngest granddaughter, Hailey, who Betsy is keeping excited about the industry leading up to her first summer showing.

Betsy’s relentless drive to help others through education and service is why she is the Illinois Beef Association 2023 Member of the Year.

“My first thought was I am not old enough, but then I thought about it and realized I probably am,” Betsy says. “But for the short amount of time I have been on the board, somewhere along the line I must have caused an impact. My focus is education and promotion, and so I’m humbled, overwhelmed and just proud.”

Illinois Beef Association

PRIVATE

Today’s Date ID Number (if known)________________________

Seller’s Name

Buyer’s Name Address

Seller’s Signature

Buyer’s Signature

Both the seller & the buyer are responsible for making sure that the $1 per head assessment is collected and remitted to the Illinois Beef Association

Date of Sale

Number of Cattle Sold:

*State of Origin

Person remitting form : Seller Buyer Phone Number:

CHECKING IN WITH THE CHECKOFF

BEEF. It’s What’s For Holiday Dinner.

Cheesy Beef Artichoke Dip

A classic cheesy artichoke dip, taken to the next level.

Autumn Harvest Braised Beef Brisket

Ingredients:

1 beef brisket flat half boneless (2-1/2 to 3-1/2 pounds)

2 tablespoons ground cumin

2 teaspoons ground cinnamon

2 tablespoons vegetable oil

Salt and pepper

2 tablespoons minced garlic

1 cup cran-apple, cranberry or apple juice, divided

3 to 4 medium red apples (such as Jonathan, Red Delicious, Jazz or Fuji), cored, cut into 16 wedges each (about 1-1/4 pounds)

3/4 cup dried sweetened cranberries

2 tablespoons cornstarch

Cooking:

Ingredients:

12 ounces cooked beef pot roast, chopped

1 (12oz) can artichoke hearts, drained

8 ounces cream cheese, softened

1 teaspoon freshly ground black pepper

2 teaspoon granulated garlic

3/4 cup reduced-fat dairy sour cream

1/2 cup shredded Parmesan cheese

1 cup reduced-fat mozzarella cheese

5 ounces fresh spinach, chopped

Cooking:

1) Preheat oven to 375°F. In a large bowl mix together cream cheese, sour cream, Parmesan cheese, mozzarella cheese, pepper, and garlic. Once smooth add in spinach, chopped Beef, and artichoke hearts; combine.

2) Coat a 9 X 9 baking dish with non-stick spray. Place mixture into baking dish and bake for 20 to 30 minutes or until mixture is bubbling and golden brown. Serve warm along side fresh vegetables and tortilla chips.

Cook’s

1) Combine cumin and cinnamon; rub over beef Brisket. Heat oil in stockpot over medium heat until hot. Brown brisket; season beef with salt and pepper, as desired.

2) Add 3/4 cup juice and garlic to stockpot; bring liquid to a boil. Reduce heat; cover tightly and simmer 2-3/4 to 3-1/4 hours. Add apples and cranberries to stockpot. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until brisket and apples are fork-tender, stirring and rearranging apples once during cooking.

3) Remove brisket; keep warm. Combine remaining 1/4 cup juice and cornstarch; stir cornstarch mixture into apple mixture. Bring to a boil, stirring constantly. Boil 1 to 2 minutes or until mixture has thickened, stirring frequently.

4) Trim fat from brisket. Carve diagonally across the grain into thin slices. Season with salt and pepper, as desired. Serve beef with apple mixture.

Holiday Mini Meatball Skewers

with cranberry barbecue sauce

Ingredients:

1 pound ground beef (96% lean)

1 cup grated fresh zucchini

1 egg

1/2 teaspoon salt

1/4 teaspoon pepper

1 small onion, cut into 1-inch pieces

2 red bell peppers, trimmed and cut into 1-inch pieces

2 green bell peppers, trimmed and cut into 1-inch pieces

Cranberry Barbecue Sauce

1 can (16 ounces) whole berry cranberry sauce

3 tablespoons barbecue sauce

Cooking:

1) Preheat oven to 400°F. Combine ground beef, zucchini, egg, salt and pepper in medium bowl, mixing lightly, but thoroughly. Shape into 24 1-inch meatballs. Alternately thread meatballs, red peppers, green peppers and onions onto each of twelve 6-inch skewers. Place skewers on shallow-rimmed baking sheet.

2) Bake in 400°F oven 22 to 25 minutes or until instantread thermometer inserted into center of meatball registers 160°F.

3) Meanwhile, combine cranberry sauce and barbecue sauce in medium saucepan; simmer 5 minutes or until flavors are blended. Drizzle sauce over skewers or serve as dipping sauce, if desired.

Herb-Seasoned Rib Roast

Ingredients:

1 well-trimmed beef rib roast (2 ribs), small end, chine (back) bone removed (4 to 6 pounds) & salt

Seasoning:

2 tablespoons steak seasoning blend

2 teaspoons dried oregano leaves

2 teaspoons dried thyme leaves

Red Wine Pan Sauce

1/4 cup finely chopped red onion

3/4 cup dry red wine

1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth

2 tablespoons unsalted butter, softened

2 tablespoons all-purpose flour

Cooking:

1) Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.

2) Place roast, fat side up, in shallow roasting pan. Insert oven-proof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast at 350°F for 2-1/4 to 2-3/4 hours for medium doneness.

3) Remove roast when meat thermometer registers 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes.

4) Meanwhile prepare Red Wine Pan Sauce. Skim fat from pan drippings, reserving 1 tablespoon. Heat reserved 1

tablespoon fat in 3-quart saucepan over medium heat until hot. Add onion; cook and stir 1 to 2 minutes or until tender. Meanwhile place roasting pan over medium heat; add wine. Cook and stir 1 to 2 minutes or until browned bits attached to pan are dissolved. Add wine mixture and broth to onion in saucepan; bring to a boil over medium-high heat. Cook 12 to 13 minutes or until reduced by about 1/3 (about 1-1/3 cups). Reduce heat to low. Combine butter and flour in small bowl until smooth. Whisk into wine sauce; cook and stir 1 minute or until sauce is thickened. Then carve & serve!

Christmas Traditions

Christmas Traditions

Growing up, Vicki Murphy remembers her mother always preparing prime rib for Christmas.

“Back in the day, getting an exceptional piece of beef, like a prime rib, was a big deal,” says Murphy, who grew up in Burlington, Iowa. “I can remember when I was 12 or so helping – we always had lots of people over for Christmas Eve. Everyone chipped in for the prime rib and brought a side dish. It was a celebration.”

After she married and moved to Springfield, Illinois, she kept up the tradition.

“I learned to cook it low and slow the way Mom taught me,” she said. “If you cook a prime rib fast, it will dry out. Cook it low and slow and it stays real tender.”

She would start it in the early afternoon and let it cook until early evening.

She also limits the amount of salt she uses in seasoning the meat, as too much can dry it out.

Since she has moved to Florida, she does not cook it every year.

“We don’t cook as heavy down here, but in the Midwest with colder weather, everyone wants comfort food,” she added. “To me, prime rib is the ultimate comfort food for the holidays.”

There was always beef on the table for the holidays for the Sullivan family, says Chef Kevin Sullivan of Springfield, Illinois.

“We might have the classic roast with potatoes and carrots, or steaks for Christmas,” said Sullivan, who works as a private chef and consultant chef.

“The important thing was to cook that roast low and slow,” he said, “so it’s pull-apart tender. If we did steaks, Dad grilled them outside, even in the snow.”

If he is grilling a steak during the holidays, he will prepare a black garlic compound butter with fermented fennel.

“With fennel, you get the anise flavor, that earthy flavor, that goes so well with a good steak.”

Murphy finds many of her friends opt to have a restaurant prepare their holiday meal or for a family celebration around the holidays.

“Sometimes it’s just easier,” she says.

Curt Wooters of Finley in Shelby County hopes to make it easier for celebrating the holidays – or a simple meal – at his restaurant, Rosie and Irl’s.

A retired state policeman, Wooters has a passion for smoking meat. He opened the restaurant, named after his in-laws, seven months ago.

He caters to the farming community that supports his restaurant on Main Street by offering a free meal during harvest to farmers. Besides plenty of ribs and brisket, he offers live music every weekend. His smoker is 8 feet long and 3 feet wide.

“I only use pecan for smoking,” he says. “That’s because nine out of 10 women prefer just a hint of smoke, not heavy, and that’s what you get from pecan wood.”

For ribeye steaks, he offers a 1 inch or 1 ½ inch thickness.

He serves his ribs or brisket with a special Bourbon sauce seasoning.

“It’s smooth but still with the taste of barbecue.”

No matter which cut of beef you select to serve, here are some tried-and-true tricks to get the juiciest, most delicious results for the perfect holiday roast, provided by the “BEEF. It’s What’s for Dinner.”

Step 1: Use tools of the trade

Before you start, consider investing in an ovenproof meat thermometer. This is particularly important when roasting larger cuts. Unlike an instant-read thermometer, an ovenproof meat thermometer stays in the roast while cooking. This helps you avoid opening the oven unnecessarily and poking multiple holes in the roast, causing you to lose some of the juices.

Step 2: Select your cut

When cooking for four people or fewer, it is best to purchase a steak. For larger parties, a traditional bone-in roast is a popular option. A good rule of thumb is to purchase a roast that has one rib for every two people.

Step 3: Preheat and Prep

It’s important to set your oven to the appropriate temperature for your roast. For a bone-in ribeye roast, 350 degrees F is generally recommended, but make sure to check your recipe for specifics. While your oven preheats, season the roast according to your recipe, then sear. While it’s possible to develop a crust on your roast through slow roasting, you may get tastier results by searing it over high heat at either the beginning or the end of the roasting time. Most recipes will specify whether and when to brown the meat, but when in doubt, a quick sear before popping the roast into the oven won’t hurt.

Step 4: Go low and slow

When placing the roast in your roasting pan, preferably on a roasting rack, you want to place the beef on the rack fat-side-up and bone side down (if your cut has bones). Using a rack improves air circulation and promotes even cooking. Once your roast is in the pan, insert an ovenproof meat thermometer with the tip centered in the thickest part of the roast, avoiding the bone. Cook as recommended, being sure not to overshoot the target temperature as it will continue to rise after pulling the roast from the oven.

Cooking times vary depending on both the cut of meat and your desired doneness. If you are cooking a bone-in ribeye roast for four to six people at 350 degrees F, you can plan for a cook time as short as 1 hr 45 min for medium rare, targeting an internal temperature of 135 degrees F, or as long as 2 hr 45 min for medium, with an internal temperature of 145 degrees F.

Step 5: Let it Rest

Once you pull the roast from the oven, transfer it to a carving board and cover it loosely with aluminum foil (this is called tenting) and let it rest. It is important to let your roast rest so the juices have time to re-absorb into the meat ensuring a tender, juicy roast. Larger roasts need more time to rest, often as long as 15–20 minutes. Those few extra minutes provide a great opportunity to make an au jus from the reserved beef drippings and plate side dishes.

Step 6: Carve and Serve

The most important tool for properly carving a roast is a sharp knife. And, if you’re using a meat fork to help carve, try not to pierce the roast to hold it in place. If you want to avoid this risk altogether, you can use the back of the fork instead or simply opt for tongs. If you have a rib roast, cut each slice along the rib bone. And remember to always cut across the grain for maximum tenderness.

IN THIS ISSUE:

November/December 2023

OF DIRECTORS

President: Carla Jurgenson

Vice President: David Mool

Secretary: Clay Sellmeyer

Business Manager: Doug Turner

Past President: David Jenkins

Bureau County: John DeRycke

Central Illinois: Luke Lemenager

Illinois Valley: Open

Lamoine Valley: Tracy Rawlings

Logan County : Carla Jurgenson

Northern Illinois: Jarad Carroll

South Central: Richard Hurst

Wabash Valley: Shaye Harre

Directors at Large:

Grant Bedel

TJ Curtin

Jim Marsh

Bradley Wolter

Kyle Buetke

Jeff Dameron

Chris Cassady

Clay Sellmeyer

Dan Naughton

Greg McClure

David Mool

Bodee Schlipf

Brad Evans

CONTACT

ON THE COVER

UPCOMING EVENTS

Photo taken by Devin Bollman at Windy Hill Meadows in Aviston.

IAA TO REPLACE ILLINOIS ANGUS FUTURITY SALE

The Illinois Angus Association will have a sale on December 16 at Fairview Sale Barn in Fairview. This will replace the annual Illinois Angus Futurity sale historically held at Illinois Beef Expo in February. Contact Grant Bedel, sale manager, at 309-212-2493 with any questions.

IAA moves Annual Membership Banquet

The Illinois Angus Association has voted to move the Annual Membership Banquet and Meeting to a new date and location. Their goal is to bring more IAA members together and offer educational seminars for all members, all while providing an opportunity for Angus Auxiliary and Illinois Junior Angus Association members to showcase their contributions to the breed. The meeting will be held on March 16, 2024, at Holiday Inn in Bloomington (near the airport). Check-in will be at 12 p.m. with a 1 p.m. start time. The annual meeting will begin at 3:15 p.m. followed by a social at 5 p.m. and dinner at 6 p.m. Those wishing to spend the night can ask for the room block discount. Please RSVP by March 1 and contact Tracy Rawlings at 217737-6607 with any questions.

Audrey Curtin earns Junior Bronze and Silver Awards

Audrey Curtin, Blue Mound, has earned the National Junior Angus Association’s Bronze and Silver awards, according to Caitlyn Brandt, events and junior activities director of the American Angus Association® in Saint Joseph, Missouri.

Curtin is the 17-year-old daughter of T.J. and Megan Curtin and attends Taylorville High School. She is a member of the NJAA and the Illinois Junior Angus Association, where she currently serves as royalty and a director.

She has participated in local, state and national shows and showmanship contests. At the National Junior Angus Show, Curtin participated in the photography, graphic design, creative writing, livestock judging and stockman’s contests. She was also a participant in the 2021 and 2023 mentoring program. She participated in the Leaders Engaged in Angus Development conference in 2022-2023 and the Raising the Bar conference in 2022-2023.

The Bronze and Silver awards are the first two levels of the NJAA Recognition Program that began in 1972. Junior Angus breeders must apply for the awards, then meet point requirements in many areas of participation before receiving the honors. Applicants are evaluated in areas of junior Angus association activities and leadership, participation in showmanship, contests and shows, using performance testing to improve their herd and their progress in producing and merchandising Angus cattle.

Macie Bartlow earns Junior Bronze Award

Macie Bartlow, Macomb, has earned the National Junior Angus Association’s Bronze award, according to Caitlyn Brandt, events and junior activities director of the American Angus Association® in Saint Joseph, Missouri.

Bartlow is the 13-year-old daughter of Andy Bartlow and attends Macomb Middle School. She is a member of the NJAA and the Illinois Junior Angus Association, where she has served as director.

She has participated in local, state and national shows and showmanship contests. At the National Junior Angus Show, Bartlow participated in the poster contests and the All-American Certified Angus Beef® Cook-Off. She also participated in the mentoring program in 2021.

A reliable business partner is difficult to come by. Contact Casey Jentz to locate Angus genetics, select marketing options tailored to your needs, and to access American Angus Association® programs and services. Put the business breed to work for you.

Contact Regional Manager Casey Jentz: Cell: 608-234-1998 cjentz@angus.org

The Bronze award is the first level of the NJAA Recognition Program that began in 1972. Junior Angus breeders must apply for the award, then meet point requirements in many areas of participation before receiving the honor. Applicants are evaluated in areas of junior Angus association activities and leadership, participation in showmanship, contests and shows, using performance testing to improve their herd and their progress in producing and merchandising Angus cattle.

American Angus Association Announces the Ten Illinois Breeders Who Registered the Most Angus

The 10 producers who registered the most Angus beef cattle in the state of Illinois recorded a total of 1360 Angus with the American Angus Association® during fiscal year 2023, which ended Sept. 30, according to Mark McCully, Association chief executive officer.

The 10 top recorders in Illinois are: Musgrave Angus, Griggsville; Panther Creek Ranch, Bowen; Prairie View Farm, Gridley; Windy Hill Meadows, Aviston; Horsley Bros, Galva; Callan Farms Inc, Stonington; Country Road Angus, Carthage; Bremer Bros, Metropolis; Chessie Creek Farm LLC, Chicago; Rudow Family Cattle Co, Pana; Stone Creek Black Angus, Freeport.

Angus breeders across the nation in 2023 registered 300,761 head of Angus cattle. “Our Association members lead the industry in adopting new technology and breeding the most problem-free cattle for their customers,” McCully said. “Cattlemen across the country continue to find registered Angus seedstock are the most profitable option for their herd.”

ANGUS MEANS BUSINESS. The American Angus Association is the nation’s largest beef breed organization, serving nearly 22,000 members across the United States, Canada and several other countries. The Association provides programs and services to farmers, ranchers and others who rely on Angus to produce quality genetics for the beef industry and quality beef for consumers. For more information about Angus cattle and the Association, visit www.ANGUS.org.

Show Results

2023 Tennessee State Fair Junior Angus & ROV Angus Shows Lebanon, Tenn. | August 20 | Judges: Randy Mullinix, Ill.

Photos by Alex Tolbert, American Angus Association

Junior Angus Show Reserve Grand Champion

Bull & ROV Reserve Senior Bull Calf Champion

Destinys Back in Black 320

Owned by: Morgan Hutchins

ROV Reserve Grand Champion Cow-calf Pair

FCF Proven Queen 848

Owned by: Four Corners Farms, Saint Francisville, Ill., and Kalli Flanders, Buffalo, Ky.

2023 Kentucky State Fair Angus Show Louisville, Ky. | August 26 | Judges: Chris Sankey, Kan. Photos by Next Level Images

Reserve Grand Champion Bull Destinys Back in Black 320

Owned by: Morgan Hutchins

The ILLINOIS BULLETIN

November/December

PRESIDENT

Kent Burns

618-521-3199

TREASURER

Buddy Edenburn 217-649-0108

MEMBERSHIP SERVICES

Emily Bernard 815-992-8233

illinoishereford@gmail.com

BOARD OF DIRECTORS

Cody Crum, 217-248-7282

Jodi McMillan, 815-751-2293

Chad Benedict, 217-246-5099

Matt Anderson, 309-267-1410

David Biggs, 815-441-4354

Kim Carney-Rhodes, 217-899-4104

Jimmy Bernard

Craig Crutcher

Andrew Spinazola

Letter from AHA Field Staff: Noah Benedict

Illinois Hereford Association,

It is with great pleasure that I invite you to the Inaugural IHA Winter Classic Sale on December 16th in Carthage, IL. This sale, hosted at Carthage Livestock Inc., has been a goal of the IHA’s for a few years now, and there is no better time to see it come to fruition. The state of Illinois has some of the most elite Hereford genetics in the country, and all of the consignors are excited to prove that fact on December 16th. This sale was not just a goal to get consignors a paycheck While that is an important part of the business, this sale is about much more than that. This sale is about showcasing elite genetics within the state, providing a valuable opportunity for new breeders to start the Hereford herds, and helping young breeders develop a marketing platform. The Winter Classic Sale’s ultimate goal is to be around for a very long time to be an asset to both Hereford producers and commercial cattlemen in Illinois and its surrounding states.

So, make plans to be in Carthage! I have screened the cattle already and this is an exceptional set that will add quality to anyone’s herd We will highlight Bred Heifers and Fall Pairs in this sale, and I feel both categories offer the best cattle and freshest genetics that the state has to offer. There will be an IHA social the night before the sale as well. This will be a great time to visit with Hereford breeders across the state who are all in the same room.

Keep an eye on your mailboxes for the December issue of the Hereford World, which will have a full-page ad highlighting the sale, and watch for the sale catalog to hit your mailbox at the end of November or the beginning of December! Please do not hesitate to reach out at any time about the sale or its offering. If you want a catalog, contact me with your address information, and we will make certain you receive one. I sincerely hope that everyone can attend and help kick off this great event! I am excited to see what this sale has in store for years to come.

Noah Benedict

AHA Territory 5 Field Staff 217-372-8009 noahb@hereford.org

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IJHA MEMBERS ATTEND FACES OF LEADERSHIP

IJHA MEMBERS ATTEND FACES OF LEADERSHIP

IJHA MEMBERS ATTEND FACES OF LEADERSHIP

Sixty-seven junior members f rom 15 different states gathered in Columbus, Ohio, for the 2023 Faces of Leadership Conference, hosted by the National Junior Hereford Association, July 23-26.

Sixty-seven junior members f rom 15 different states gathered in Columbus, Ohio, for the 2023 Faces of Leadership Conference, hosted by the National Junior Hereford Association, July 23-26.

The theme of the conference was “Prepare You for Your Future,” with threads of connecting consumer perspectives to the livestock industry, including touring and working with the Ohio State University meat science department, listening to speakers f rom all walks of the food industry sector and enjoying exciting adventures at the Columbus Zoo and Zoombezi Water Park, and a barn dance to finish the event.

Sixty-seven junior members f rom 15 different states gathered in Columbus, Ohio, for the 2023 Faces of Leadership Conference, hosted by the National Junior Hereford Association, July 23-26.

The theme of the conference was “Prepare You for Your Future,” with threads of connecting consumer perspectives to the livestock industry, including touring and working with the Ohio State University meat science department, listening to speakers f rom all walks of the food industry sector and enjoying exciting adventures at the Columbus Zoo and Zoombezi Water Park, and a barn dance to finish the event.

The theme of the conference was “Prepare You for Your Future,” with threads of connecting consumer perspectives to the livestock industry, including touring and working with the Ohio State University meat science department, listening to speakers f rom all walks of the food industry sector and enjoying exciting adventures at the Columbus Zoo and Zoombezi Water Park, and a barn dance to finish the event.

“Leadership is influence, and we create that influence by building relationships,” said Marlene Eick, 2023 conference speaker. The first day of the event kicked off with two incredible presenters, Eddie Slowikowski and Marlene Eick. Like the theme of the conference and the different leadership skills learned, juniors were encouraged to remember how their influence impacts others.

“Leadership is influence, and we create that influence by building relationships,” said Marlene Eick, 2023 conference speaker. The first day of the event kicked off with two incredible presenters, Eddie Slowikowski and Marlene Eick. Like the theme of the conference and the different leadership skills learned, juniors were encouraged to remember how their influence impacts others.

“Leadership is influence, and we create that influence by building relationships,” said Marlene Eick, 2023 conference speaker. The first day of the event kicked off with two incredible presenters, Eddie Slowikowski and Marlene Eick. Like the theme of the conference and the different leadership skills learned, juniors were encouraged to remember how their influence impacts others.

Slowikowski talked about, “The Seven 7 Steps to Being a Leader,” and juniors were invited to

Slowikowski talked about, “The Seven 7 Steps to Being a Leader,” and juniors were invited to

Slowikowski talked about, “The Seven 7 Steps to Being a Leader,” and juniors were invited to

Day two kicked off with a tour of the historic OSU football stadium which brought the excitement of juniors to the forefront, as they stood on the field gazing up at the stadium seats. An even more special moment followed, as Gene Smith, OSU athletics director, spoke on leadership in young people, an investment he has made a career of. An afternoon spent with Select Sires Inc., tapped into what the industry searches for when hiring.

participate in some hands-on leadership activities. He taught NJHA members the importance of perseverance and building relationships with others, said conference attendee and IJHA member, Kendall Boatman.

Day two kicked off with a tour of the historic OSU football stadium which brought the excitement of juniors to the forefront, as they stood on the field gazing up at the stadium seats. An even more special moment followed, as Gene Smith, OSU athletics director, spoke on leadership in young people, an investment he has made a career of. An afternoon spent with Select Sires Inc., tapped into what the industry searches for when hiring.

“On the second day of the conference we went on a stadium tour at The Ohio State University and listened to their Athletic Director, Gene Smith, about ifferent styles of leadership and what works best for him. We then toured Select Sires where we learned bout how they started their business and how their rogram works. The day ended with some fun at the water park and dinner. To cap off the evening the NJHA Board of Directors lead a workshop titled “Building the Leadership Pipeline f rom the State Level,” said Boatman.

“On the second day of the conference we went on a stadium tour at The Ohio State University and listened to their Athletic Director, Gene Smith, about different styles of leadership and what works best for him. We then toured Select Sires where we learned about how they started their business and how their program works. The day ended with some fun at the water park and dinner. To cap off the evening the NJHA Board of Directors lead a workshop titled “Building the Leadership Pipeline f rom the State Level,” said Boatman.

“One of the things I like to say about young people when I recommend them, is that they’re not af raid to work,” said Brian House, vice president, beef program and product manager for Select Sires Inc. “The fluence and hard work of the juniors in the NJHA are what set them apart f rom others in the career field."

“One of the things I like to say about young people when I recommend them, is that they’re not af raid to work,” said Brian House, vice president, beef program and product manager for Select Sires Inc. “The influence and hard work of the juniors in the NJHA are what set them apart f rom others in the career field."

Day three concluded the conference with a tour the Ohio State University Department of Animal Science. Members participated in rotations where they learned about meat science and the importance the consumer.

by NJHA Chairman, Tar Tut, and with dinner and dance at Rick Malir and Bonnie Coley-Malir’s home.

sausage and learned the importance of quality grades by making our own steaks and doing a taste sensory,” said Boatman.

The conference concluded with an ending keynote by NJHA Chairman, Tar Tut, and with dinner and a dance at Rick Malir and Bonnie Coley-Malir’s home.

The Faces of Leadership conference is made possible by the Coley-Malir Leadership Endowment, through the Hereford Youth Foundation of America. Rick Malir and Bonnie Coley-Malir hosted the attendees of this year’s conference throughout the event. Malir, president and founder of City Barbeque, was one of the closing speakers at OSU, and said, “What I hope you can take f rom this conference, is to dream just a little bit bigger, and to know that there’s a lot of different opportunities out there.”

The Faces of Leadership conference is made possible by the Coley-Malir Leadership Endowment, through the Hereford Youth Foundation of America. Rick Malir and Bonnie Coley-Malir hosted the attendees of this year’s conference throughout the event. Malir, president and founder of City Barbe was one of the closing speakers at OSU, and said, “What I hope you can take f rom this conference, dream just a little bit bigger, and to know that there’s a lot of different opportunities out there.”

The conference cultivates communication, encourages teamwork and focuses on individual development.

The conference cultivates communication, encourages teamwork and focuses on individual development.

Day three concluded the conference with a tour of the Ohio State University Department of Animal Science. Members participated in rotations where they learned about meat science and the importance of the consumer.

“We got to have some hands-on experience making

“We got to have some hands-on experience making

Denton Stapleton, Kade Boatman, Aidan Knobloch, Simon Shepard, Caden Perry, Nolan Lee, Shawn Crutcher, Morgan Richardson, Rhett Lehman, Trevor Crutcher, Clayton Stapleton, Kendall Boatman

Denton Stapleton, Kade Boatman, Aidan Knobloch, Simon Shepard, Caden Perry, Nolan Lee, Shawn Crutcher, Morgan Richardson, Rhett Lehman, Trevor Crutcher, Clayton Stapleton, Kendall Boatman

IJHA members who attended FOL:
IJHA members who attended FOL:

President’s Note President’s Note

Fall work has been rolling along well, here in Northwest Illinois. Late this afternoon we had a good shower, so I am able to type out this little note. Beans are mostly all done around here and corn harvest has been moving right along as well. Yields on both have been better than expected with the dry summer we had. I guess the rains were timely when we did receive them. The moisture levels of the corn have been dropping quickly, allowing the dryers to keep up. We have started to see fall field work getting started and ammonia tanks are in motion.

Fall show season is currently underway. We went to The World Beef Expo in Milwaukee, Wisconsin, at the end of September. This is a great show to go to as it is held in conjunction with the Harvest Fest. This event is like a mini state fair with lots of food, drink and entertainment as well as a great cattle show. The open show is held on Thursday and Friday and the junior shows are on Saturday and Sunday. If you have never been before, consider this great event next year and find the time to walk through the Harvest Fair as well as all of the cattle. The American Royal is currently underway in Kansas City and the North American is right around the corner in Louisville. Soon the winter jackpots will start happening and you start back over with your new purchases from this fall.

Speaking of purchases, the sale season has been in full swing. All kinds of great cattle have been sold already and many more sales are yet to happen. It amazes me how many are being sold over the internet. Almost every night you can find multiple sales with multiple breeds represented. This year the Illinois Simmental Association has again been invited to be a part of a sale at the Lowderman sale facility in Carthage. Dwyer Cattle Services is in charge of this big bred heifer and cow sale. If you have any questions about this great event, contact Dwyer Cattle Services or myself. More info will be coming soon, so make sure you check the Illinois Simmental website for updates.

Have a great start to the holiday season. Hope everyone has a safe harvest and hopefully no snow until December 23. Then it can all be gone by January 2. Sorry to all of you that like the snow, I am not a fan.

Purebred Breeders

Illinois Beef, printed bi-monthly, is the official publication of the IBA. It serves as the voice of Illinois’ 12,000 beef producers.

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Note: On page 41 of the September/October 2023 issue of

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