Illinois Beef November/December 2024

Better by Association

60 SEASONS OF SUCCESS

For 60 years, we’ve looked beyond the rows to help you grow more opportunities from every acre. Funded by farmers and focused on the future, we invest in promotion, advocacy, research and education to create profit opportunities and drive preference for soy from Illinois. Because together, we’re better by association.

MCDONNELL FAMILY OTTAWA, IL

PROTECT THE HERD. DEFEND THE FUTURE.

With the ongoing threat of respiratory and reproductive diseases, cattle need a powerful force that provides comprehensive protection.

Vira Shield® defends against a variety of pathogens, helping improve conception rates, and bringing healthier cows to market.

Protecting today for a healthier tomorrow.

Elanco

Vira Shield.

33

2025 Membership Guide

It is that time of year again, the time to renew your IBA membership. This year we have new benefits thanks to the generosity of our Illinois Beef Agribusinesses, most notable is our new top recruiter program - find information on page 37.

Being a Marvelous Member

IBA Board Member Justin Rahn’s dedication to the board and participation in the Association earned him the 2024 Member of the Year award. Read his leadership story here.

44 Get Beef Quality Certified

If you are approaching the expiration of your BQA certification, turn here to see where we will be for in-person trainings this December, or follow the corresponding directions to take an online training course.

46 Work is Where the Family Is

2024 Commercial Producers of the Year, MAC Cattle Company, embrace new horizons where family is still the number one priority.

52 The 2025 Cattle Markets: Higher Stakes in Raising Steaks

How can Illinois cattle producers hang on to high profits in a high – and potentially volatile – cattle market?

55 Checking in With the Checkoff

In this issue we are enjoying holiday celebrations with beef, and looking forward to upcoming Beef Checkoff Promotions. The NCBA Beef Promotion Operating Committee has approved the upcoming year’s plan of work and we give you incite into how aging affects the tenderness of beef on page 58.

60 The Perfect Gathering

The winter months can be cold and busy for producers on their operations. Turn here for main dishes that are ideal for warming up around the dinner table.

shot by Devin Bollman at IBA Commercial Producers of the Year, MAC Cattle Company, in Payson.

Photo

Dave Duzan, Lexington President

IBA Board of Governors

Email: duzanagy@mtco.com

Policy Division Checkoff Division

Directors

Chair: Justin Rahn

Vice Chair: Ted Prehn

Secretary/Treasurer: Scott Wetzell

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

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

1st term expires: 2027 | 2nd term expires: 20230 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

Directors

Chair: Thaddeus Tharp

Vice Chair: Jamie Martz

Shannon Welsh, Blandinsville Vice President

IBA Board of Governors

Email: cowdynasty@yahoo.com

Secretary/Treasurer: Betsy Pech

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

Betsy Pech, Lincoln, bpech55@gmail.com

1st term expires: 2027 | 2nd term expires: 2030

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

Ex Officio Members

Dr. Paul Walker

Travis Meteer

Dr. Teresa Steckler

Dr. Jennifer Earing

Al Lyman

Keith Mussman

Past President

U of I Extension

U of I Extension

Illinois State University

NCBA BPOC

Illinois Farm Bureau

Association Focus

Dave Duzan, Illinois Beef Association President

As we approach the inauguration of the next four-year administration, and therefore a new political landscape, I wanted to use this issue’s column to remind you of our current IBA Policy Directors and tell you a little about each of them. With a new year ahead, and changing political tides, it is as important as ever to be reminded of the place IBA plays in both state and federal government.

Remember, your membership dollars go toward the lobbying of modern-day beef issues that assail producers day-to-day. Without IBA and NCBA, there would not be a strong voice for cattlemen among our lawmakers. With an ever-pressing set of regulations worrying producers everyday, you can have peace knowing we are here to serve you as a member of our Association.

Do you have a concern on your home front? Is there a policy that could affect your operation? Reach out to the director closest to you, so they can advocate for those policies at IBA board meetings.Below is a list of each of our policy directors. See the map to match which one you can reach out to today!

District 1 Director, Justin Rahn

Justin Rahn was awarded the 2024 IBA Member of the Year award for his strong presence and participation in our Association.

District 2 Director, Jake Perino

Jake Perino is a younger member of our board but boasts great pride in the Association. He is active in both the industry and his family’s operation.

District 3 Director, Doug Hanson

Doug started serving the Association last year, after previously serving once before. He is playing an important role among our board.

District 4 Director, Cody Lowderman

As an auctioneer and beef producer, Cody naturally fits in well with our board of cattlemen.

District 5 Director, Joan Harrison

Both a seestock producer and retired ag educator, Joan is a recent transfer from our Checkoff board. She is ready to dip her toes in the policy side of the cattle industry.

District 6 Director, Matt Witte

Every cattleman’s board needs someone highly involved with the processing side of things, and Matt brings just that to the table.

District 7 Director, Kevin Rose

Kevin is making sure all sectors of the industry have a part to play in the cattle industry. He is a strong voice for the Association.

AT-LARGE DIRECTORS

Bruce Betzold

Bruce is one of our most active policy board members, who enjoys staying engaged in our political outings. He is enthusiastic about playing a role in the well-being of our industry.

Wes Hornback

From feed sales to his current role as a salesman of direct-to-consumer meat in his storefront, Wes has seen many sides of the industry. This makes him a strong voice for all producers.

Jake Fidler

Owner of Fairview Sale Barn, and a beef producer himself, Jake knows a thing or two about the industry, and the various sectors of it.

Ted Prehn

From raising direct-to-consumer beef to buying a processing business, Ted is one of our most enthusiastic new board members, and is ready to serve.

Scott Wetzell

We are grateful for Scott, he shows up. From showing up to the Capitol when it matters most, or working an extra-long shift at Ribeye Corral, he is all-in for IBA.

Larisa Willrett

Originally from Montana, and later working for NCBA, Larisa is a force-tobe-reckoned with. She knows what she is talking about when it comes to markets and industry policy.

Rick Dean

A legacy member of the IBA, Rick is always championing the cause of our industry. He checks that our Association is promoting the essentiality of our industry in both policy and consumer circles.

Well, there you are. Familiarize yourself with who your District Director is and reach out to them via their email or cell phone when you have a political concern you would like brought up at the next IBA meeting. Their contact information can be found on page 4. As the IBA, we are here to serve the producer; that is you, so please reach out.

Executive Edge

Josh St. Peters, Illinois Beef Association Executive Vice President

It’s the holiday season, and this time of year I always find myself scrambling to come up with the right gifts for all of the people on my shopping list. There are always a few people who are tough to shop for, and there is always the concern of forgetting someone or coming up with a gift idea that is duplicative of years past. My wife manages most of the holiday shopping, fortunately, and that makes life easier. Although it has made for more than one entertaining occurrence at a family holiday gathering, when I’m just as surprised to see the gift a recipient opens as they are surprised to be receiving it!

Perhaps it is no coincidence that this time of year is not only noted for holiday gift-giving, but here at IBA it’s also the time of year when we’re renewing memberships for each and every producer on the list. Your membership in IBA really should be viewed as a gift that keeps on giving throughout the calendar year. The average membership investment is less than $150 for most operations in Illinois; many producer memberships are even less than that. It’s a once-a-year investment into programs, services, information and resources that support the cause of your operation, promoting the freedom to operate for all Illinois beef farms. Our mission as a membership organization is to serve our members by promoting the viability of the beef industry

across Illinois.

When you’re investing in the IBA membership for you and your farming enterprise, you’re providing the association with resources that we put to work in our advocacy – working on policy issues, developing educational and informational meetings, engaging with state and federal officials and shaping promotional programs that put our state’s beef industry on the strongest footing possible. With your support, and support from your peers across nearly every county in the state, we’re able to assemble a staff and a presence that executes the plans and objectives put forward by our IBA Board of Governors – that’s management and oversight directly from farmer-members who are just like you.

In this issue there is a great section on membership renewal, with detailed information about all of the benefits you receive as an IBA member. Please make sure you take the opportunity before year-end to complete your renewal and invest again for 2025. Also, consider sharing that information with a friend or neighbor who might also be well-served as an IBA member. We have more than 14,000 cattle operations across the state, so there’s a chance you know of a producer or two who aren’t currently among our membership. You’ll see that in 2025 we’re giving recognition and the chance at prizes for people who help recruit new members to IBA. Use the resources in this issue of Illinois Beef magazine to help you promote the value to someone you think ought to be part of our association.

And if you have a beef farmer on your Christmas list this holiday season, you can gift them a membership for 2025, too. It’ll be easy for your to cross them off of that holiday shopping list, and help further the cause of growing advocacy and investment in the future of our state’s beef industry.

Thanks for your membership and support of the Illinois Beef Association in 2024!

Extension Update

Travis Meteer, University of Illinois Extension Beef Specialist

Winter ration considerations for beef cows

Drought conditions this fall have reduced fall stockpiling opportunities and reduced fall forage yields. Thus, hay feeding has commenced in many areas and cattle producers may already be looking at delivering rations to beef cows.

The good news is that feed prices are mostly 30% lower than the previous year. Lower commodity prices and increased hay supplies this year are beneficial to avoid culling an already small cowherd, but longer feeding duration due to drought conditions could increase costs.

Remember, feed costs represent over 60% of the total cost for beef cow/calf enterprises. Refining winter feeding rations can be a large part of allowing profit and correctly budgeting feed supplies needed to make it to spring grazing.

A detailed review of winter-feeding strategies is available on the University of Illinois Extension beef cattle website (https://extension. illinois.edu/beef-cattle/winter-feeding). This webpage provides information on hay feeding methods, cornstalk feeding, corn silage, and total mixed ration economics.

Sample Rations

I have included some rations for illustration purposes. The normal disclaimers apply: Test your feeds and consult a nutritionist before formulating a least-cost balanced ration; these rations may not be representative of your feed ingredients; not all rations meet dry matter intake targets, thus limit-feeding strategies and management would need to be applied; transportation costs are not in feed costs; mineral supplementation costs are not included. These rations are intended to be delivered with a TMR (Total Mixed Ration). Free-choice forages would result in higher forage intake and feeding waste that is not shown in these illustrations. These rations are balanced to meet the CP and energy needs of an average milking 1400lb. lactating cow in good body conditions score.

are for illustration only. Consult your nutritionist for a balanced, least-cost ration. *Actual waste, nutrient analysis, and prices will vary. No mineral cost included.

Tips for feeding cornstalk bales:

• Sample and send off for nutrient analysis

• Not an equal substitute for hay. Must be supplemented.

• If you cannot process bales, budget for the added waste. Use leftovers/sort for bedding.

• Mix with wet co-products. Adds to palatability and decreases ration sort. A target diet moisture of 50% reduces sorting of the ration.

• Changes to the mineral program may be necessary

Tips for feeding haylage/baleage:

• Sample and send off for nutrient analysis

• Correct moisture levels are needed for accurate diet formulation. Changes in moisture within the bag or from bale to bale can increase inconsistency in the ration.

• Proper fermentation is crucial, too much moisture, or too little, can cause concern at feed out and lead to listeria or clostridium bacteria and animal health concerns

• Holes in the plastic or air penetration can lead to mold, spoilage, and bad bacteria growth

Tips for feeding wet co-products:

• Sample each load and send off for nutrient analysis

• Correct moisture levels are needed for accurate diet formulation.

• Control storage losses. Store on concrete pad with good drainage.

• Feed through in a timely manner. Wet products are hard to store for long time periods

• Avoid feeding with other moldy, off spec, or variable feeds that create inconsistent diets

• Co-product or custom mineral supplementation program likely needed

Summary

• Process bales to reduce particle size. This will reduce feed refusal and waste.

Your least-cost winter feeding strategy may not be the same as your neighbor. Factors including herd size, available equipment, infrastructure, labor, and others can dictate least-cost strategies. Testing forages and feed ingredients is necessary to formulate a balanced ration. Limit-feeding cattle will require good fences and more nutrient dense feedstuffs. Feeding higher levels of by-product feeds may increase variability in the ration and result in a greater need to amend the vitamin and mineral supplement to match animal requirements. Feed waste and shrink will vary depending on feedstuff, feed storage, and feed handling. Weather and environment should be considered when formulating balanced rations. Cow/calf producers that can identify and implement least-cost rations during the winter will be the most profitable. Remember, cattle are most profitable harvesting their own feed. Looking into extending the grazing season is a must. When cattle must be delivered harvested feeds, evaluating the most economical ration will quickly return dollars to the farm.

Gate Cuts

Paul Walker, Professor Emeritus, DI Walker Consulting

Utilizing Food Scrap as a Feedstuff for Beef Cattle

Recently, I have read some interesting articles regarding the use of human food waste (food scrap) as an alternative feedstuff for livestock. Over the years I, too, have written numerous popular press articles including those printed in Illinois Beef, about the use of food scrap as a feedstuff for livestock. A favorite statement of mine when I was teaching Introduction to Animal Nutrition was “ruminants – especially beef cattle – are the salvation to the world food crisis”; because they can turn feeds unable to be eaten by humans into high quality protein (beef) humans can consume. I have co-authored several scientific papers about research we conducted in which food scrap was successfully fed to beef cattle and sheep. Interest in feeding food waste to livestock is not new. As a Board of Director member for the Food Recovery and Recycling Association of North America back in the 1990s we promoted the use of extrusion technology and grinding coupled with dehydration to process food waste into higher valued feed products.

Today 40% of all food grown in the world goes uneaten, of which 95% goes to a landfill. Twenty one percent of the U.S. municipal solid waste is composed of food waste that goes into a landfill which then generates the greenhouse gas methane (CH4). Figure 1 shows the Food Recovery Hierarchy. It is interesting to note that the third most important strategy, right behind source reduction and feeding food to people is feeding waste food to livestock. There are basically two categories of food scrap. They are pre-consumer food waste and post-consumer food waste.

Post-consumer food waste historically has been called garbage. It consists of all food that has been prepared for human consumption but not eaten. It may or may not have been offered for human consumption. Some states allow post-consumer food scrap to be fed to swine if properly heat treated – cooked, extruded, dehydrated. Some states do not allow garbage feeding to swine whether heat treated or not. It is illegal to feed garbage to swine in Illinois whether heat treated or not. Garbage can be fed to beef cattle in Illinois if it does not contain mammalian protein (no meat). In the early 1990s we conducted several studies at Illinois State University that successfully fed heat treated and raw garbage to beef cattle and sheep. In 1997, the Mammalian Protein/Ruminant Feed Ban developed by the FDA in response to BSE (Mad Cow Disease) made it illegal to feed food scrap that contains meat of any kind to all ruminants. Pre-consumer food waste that does not contain meat (any animal products or by-products) can be legally fed to ruminants.

There is a wide array of food products that go to waste each year that could be fed to beef cattle. These include cereals, breads, pastas, canned vegetables, frozen products, fresh vegetables and fruits, brewery wastes, and many other items. Dry products in this list can be fed to both cattle and swine. Wet products are most suitable for ruminants. A

primary problem with utilizing food scrap in livestock diets is the products availability. The food waste may be a one-time only product. As example a cereal company produces a run of boxed corn flakes that was toasted too long in the oven. This scenario could result in only one semi load of boxed cereal – the contents of which are an excellent energy source – or the factory error could have resulted in ten semi loads of cereal before the error was detected. Livestock diets need to be uniform and consistent. Therefore, a major consideration is how much food scrap is available, for how long a time period, and can I store the food scrap? The beef industry has fed pre-consumer food waste for decades (brewers dried grains, sweet corn silage, pea silage, citrus pulp and the list goes on).

Accordingly, when considering whether to include food scrap in cattle diets there are several questions that must be answered.

• Why is the food scrap available? In some cases, it is a co-product – beet pulp. In other instances, it is a true food waste – outdated boxes of macaroni.

• Is it wholesome or does it contain a contaminate? An outdated product is different than a product that contains metal shards.

• Is it eatable? Will it be palatable in the cattle’s diet?

• What percentage of the diet can it make? What percentage of the diet should it make?

• Is it high moisture or dry? Dry is easier to store and incorporate into rations than high moisture diets such as vegetable waste. Dry is less expensive to haul than high moisture per unit of energy/protein. Hauling water is expensive and fresh produce is over 80% water.

• How is the food scrap packaged? Is it in bulk? Bulk is easier to handle than packaged food scrap. If it is in packages, it must be de-packaged before feeding. Just grinding is not acceptable unless the ground package is separated from the food scrap. Paper and paper products such as plastic, cellophane, Styrofoam, etc. are not FDA approved feedstuffs for livestock. So just dumping packages of cereal into a vertical screw grinder and mixing with traditional dietary ingredients is not legal. Did you know that paper and paper products are not FDA approved bedding materials either? Studies have shown that cattle may eat over 2.0% of their paper bedding.

• What is the cost of the food scrap? Is it free for just hauling? If the moisture is high, it may still be too costly to feed? How long is the truck at the factory while it is being filled? One day, one week, etc.?

• Does the company have a chemical and nutrient analysis of the food scrap? A nutrient analysis is really required to create a balanced diet.

• Can the company send you a picture of the food scrap. One picture is worth a thousand words.

Yes, feeding human food waste to beef cattle can be a good thing to do for the environment and to reduce the cost of the diet, but it may not be a good decision for your operation depending on a host of considerations. It has been said many times before: there is no such thing as a free lunch. Sometimes composting food scrap is the best option. If you have been offered food waste and would like to utilize it as either cattle feed or raw material for composting, contact me, I can help. Have a great day. Doc

Veterinarian Talk

Preston Cernek, DVM, Northern Illinois Veterinary Services

“Repetition is the key to learning.” – John Wooden

Recently, I was given the opportunity to speak at the Illinois Beef Association’s Cattlemen Connect Education Series (CCES). The event was hosted by Wildberry Farms and the Jo Daviess County Beef Association in Hanover, Illinois. My topic was “Fall Calving 101.”

As I prepared my presentation, John Wooden’s quote popped into my mind; most likely, the topics of interest were review for my audience. But what better time to review good management practices than on a beautiful fall day in the rolling hills of Northwest Illinois?

Below is a brief overview of the most important animals on a beef cow-calf operation, which was discussed at the CCES meeting.

Cows

First, we will start with the cow. A beef cow is expected to raise at least one calf each growing season. As of writing, spring calves have likely been weaned, and the cows are preparing for winter. Contrarily, fall cows are nearing the end of calving and preparing to raise a calf and re-breed over winter.

In both cases, the cows are entering a critical point in their nutritional needs. A 2017 study from the University of Nebraska-Lincoln found that 90% of cows with a body condition score (BCS) of 6/9 at calving came into estrus, and were subsequently confirmed pregnant, 40 days or less after calving. Meanwhile, only 65% of cows with a BCS of 5/9 at calving reached the same success. Whether a farm has fall or spring cows, it is worth keeping these numbers in mind when developing an over-winter-feeding strategy. A one-point decline in BCS prior to calving can have tremendous impact on next year’s calf crop.

As most producers know, becoming pregnant and delivering a calf is only part of the cow’s job. She also must raise the calf. It is crucial to take note of which calves thrive, and which calves do not. Whether a smaller calf is born late, faces health issues, or simply fails to grow, the beef cow can shoulder at least some of the responsibility. Recording notes of calf performance can help identify which cows are responsible.

I have heard more than once “I cannot sell this cow, last

year she raised my best calf!” And upon further review of the records, the “best calf” from “last year” was actually from 3 (or more) years ago. Since then, calves from the cow in question have not performed well. Good record keeping can help identify unprofitable cows faster than most people’s memory.

In any case, the cow is asked to perform many tasks: breed/re-breed, raise a calf, and maintain her own health. No matter the method, it is crucial for beef producers to understand how well his or her cows are performing in each of these categories.

Bulls

Next in line is the bull. It is important to remember what to expect the bull to do, and how to hold him accountable.

The bull’s job is simple: impregnate cows in an appropriate breeding window. However, simple does not always mean easy. There are three main factors that impact a bull’s ability to breed cows in a timely fashion. First, there needs to be adequate bull power. Second the bulls need to be able to breed, and third, the bulls need to be interested in breeding.

How many cows can one mature bull breed? This question will get varied answers from well qualified individuals. Nevertheless, a good rule of thumb is that one mature bull can breed 25 cows in one breeding season. Therefore, if a pasture has 50 cows, two mature bulls should provide adequate bull power for one season.

How many cows can one immature bull breed? This is another question that will get many answers from well qualified individuals. My preferred guideline is that a young bull can breed as many cows as his age in months. For example, if a bull is 18 months old at the beginning of the breeding season, he should adequately breed 18 cows.

Moving on, the bulls must be capable of doing their job. Performing breeding soundness examinations (BSEs) prior to the breeding season is highly recommended. If a bull cannot breed cows, it is far better to know that before breeding season than at pregnancy checking, or worse, at calving season.

A BSE is performed by a veterinarian, and it has 3 components. A bull must have more than 70% normal sperm morphology, 30% or higher progressive sperm motility, and an adequate physical examination. Morphology and motility are evaluated with a microscope, and a physical examination includes, but is not limited to, eyesight evaluation, ambulation examination, and an overall health inspection. Inability to meet all 3 of these criteria means a bull will not perform his job to the standards mentioned above.

The final component of bull’s job is his interest in breeding cows, which is also known as libido. Libido examinations can only be done on-farm with the herd in question. If a bull

is disinterested in cows showing estrus, it does not matter what his BSE yielded, he is not getting cows pregnant. However, it is worth noting that this is a rare occurrence in modern beef settings.

All in all, the bull’s job is straightforward, but often challenging. Having issues with bull power, soundness, and libido can lead to longer calving windows or less calves than anticipated. Therefore, it is important to keep close tabs on bull health and performance.

Calves

Last, but most important, is the calf. Calves are the product that cow-calf producers sell, feedlot producers finish, and seedstock producers create. No matter what category of operation, the calf is the commodity of interest. While there are many important aspects to consider after a calf is born, we will focus on the time frame at and immediately after birth.

As a veterinarian, I am often involved at the very beginning of a calf’s life, and a common question I receive from farmers is when they should intervene and/or call their veterinarian during calving.

Below are general guidelines for when to intervene during a calf’s birth:

• The water sac has been visible for 2 hours without progression

• The cow has been pushing for 30 minutes without progress

• The cow has quit trying for more than 20 minutes

• The calf is in distress

Please keep in mind that these are general guidelines and do not take into consideration the cow’s age, history, or other factors.

Following birth, the most impactful component of calf health is colostrum. Typically, this will come from the cow after the calf stands up and looks for its first meal. However, cattle caretakers must be ready to provide adequate colostrum to a calf if needed. Each newborn calf should consume 4 quarts of high-quality colostrum within 4 hours of birth. If maternal colostrum is unavailable, receiving colostrum replacer within 4 hours of birth is also acceptable. Additionally, while passive transfer of colostrum declines after 4 hours, there is still a benefit in colostrum administration 12 to 24 hours after birth if necessary. When in doubt, give the calf colostrum.

Newborn calf care can also include vaccinations, oral supplements, vitamin and mineral injections, navel dipping, ear tagging, castration, and more. I highly suggest speaking with your veterinarian to develop a newborn calf strategy that works best for your farm.

Thus concludes our overview of “Fall Calving 101,” or possibly “The Beginner’s Guide to Beef Farming.” Following these guidelines will help optimize performance: a tight calving window, healthy newborn calves, and a strong marketable calf crop at the end of the growing season.

T A K I N G O U T W I N T E R

W E E D S F O R B I G

S P R I N G G A I N S

L e a r n M o r e a t w w w r a n g e a n d p a s t u r e c o m

B U C K H O R N P L A N T A I N

S t a y i n g l o w l y i n g t o t h e g r o u n d a n d i n i t s

s e e d l i n g s t a g e f o r 8 - 1 6 w e e k s , t h i s h a r d t o

c o n t r o l s p e c i e s m u s t b e t a r g e t e d i n y o u n g

g r o w t h s t a g e s

B e s t t i m e d a p p l i c a t i o n : L a t e F a l l ( a t e m e r g e n c e )

B e s t R e c o m m e n d a t i o n : D u r a C o r a t 2 0 o z / a c

P O I S O N H E M L O C K

P o s i n g a t o x i c i t y i s s u e t o m o s t g r a z i n g l i v e s t o c k , t h i s p r o l i f i c y i e l d r o b b e r i s e a s y t o t a c k l e b u t s h o u l d b e c o n t r o l l e d p r i o r t o y e l l o w b l o o m f o r t h e h i g h e s t r e t u r n o n i n v e s t m e n t B e s t t i m e d a p p l i c a t i o n : L a t e F a l l

B e s t R e c o m m e n d a t i o n : D u r a C o r a t 1 6 - 2 0 o z / a c B U

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Herd Expansion

Derrell S. Peel, Livestock Marketing Specialist, Oklahoma State University

Two Scenarios for Beef Herd Expansion: Slow, and even Slower

Coming into 2024, the beef cow herd is at a 63-year low –the smallest beef cow inventory since 1961. This has pushed cattle prices to record levels through 2023 and 2024. And yet, there are no indications that any beef herd rebuilding is underway. The question of rebuilding the beef cow inventory is fundamental for cattle markets in the next few years.

A review of historical herd expansions is instructive. Figure 1 shows the path of beef cow herd increase for the past two complete cyclical expansions. From 1990-1996, the beef cow herd increased by 2.864 million head. From 2014-2014, the beef cow herd increased less – by 2.734 million head – in one less year but faster. The beef cow herd increased by 1.2 million in just two years from 2014-2016.

One of the keys to herd expansion is heifer retention. Figure 2 shows the changes in beef replacement heifer inventories leading to and during herd expansion. Beef replacement inventories increased three of four years prior to the beginning of herd expansion in 1991 and for three years prior to herd expansion in 2015. Both expansions included one year of very large heifer retention (year 3 in 1993 and year 2 in 2015) with smaller increases before and after.

History provides some insight into what to expect in the next few years. First, is the fact we do not yet have a zero year (low inventory) from which herd rebuilding can begin. Beef cow slaughter is sharply lower, down nearly 16 percent year over year thus far in 2024. However, that level of beef cow

slaughter, combined with the low beef replacement heifer inventory in 2024 (Figure 3) implies that the beef cow herd continues to liquidate by another 0.5 – 1.0 percent in 2024. Beef cow slaughter would have to drop by roughly 22 percent year over year to avoid additional liquidation this year. The current rate of beef cow slaughter indicates a herd culling rate in excess of 10 percent this year. The culling rate is expected to drop below 10 percent during herd expansion. Thus, 2025 is the earliest zero year for the next expansion to begin. There is no certainty that additional liquidation will not occur in 2025.

Figure 3 shows the level of beef replacement heifer inventories since the cyclical peak in 2017. Liquidation of beef replacement heifer inventories in recent years means that there is no pipeline or momentum for herd expansion compared to previous expansions. Moreover, the level of heifer slaughter and heifers in feedlots in 2024 suggests that the replacement heifer inventory in 2025 is likely to show modest growth at best. Figure 3 shows a projected 2.0 percent year over year increase in beef replacement heifers in 2025. At that level, the beef cow herd is limited to stable numbers or very minimal increase in 2025. Beyond 2025, heifer retention could increase more and accelerate herd expansion beginning in 2026. Current conditions do not suggest a high likelihood of sharply accelerating heifer retention anytime soon.

The threat of continuing/redeveloping drought is one of the factors limiting the beginning of herd expansion at the current time. Should developing drought conditions become a reality in the coming months with the return of La Niña, additional herd liquidation is likely, and any herd rebuilding could be pushed off further into the future. The beef cattle industry is smaller than needed and signals for rebuilding will continue and growth in coming months. However, herd rebuilding is likely to be slow to start and proceed quite slowly initially.

Figure 1. Historical Beef Cow Herd Expansion

Figure 2. Change in Beef Replacement Heifers during Herd Expansion

Figure 2. Change in Beef Replacement Heifers during Herd Expansion

CBB Op-ed

Ryan Moorhouse, 2024 Cattlemen’s Beef Board Vice Chair

Opinion: National Beef Checkoff ROI Study Proves Value, Provides Benchmark for Current and Future Programs

Beef Country is in my blood. My wife and I live in Amarillo now, but I grew up near Benjamin in North Central Texas on my grandfather’s cow-calf and stocker operation. After graduating from Texas A&M in 1998, I went to work in the feedyards just to learn more about the beef industry and ended up making a career with Five Rivers Cattle Feeding. Today, in addition to working at Five Rivers, I also manage my portion of the family’s dryland wheat and grass stocker operation with a business partner.

One thing I’ve learned over my years in this industry is that there is a need for producers to stand up and let their voices be heard. As the current vice chair of the Cattlemen’s Beef Board, I’m able to help represent all phases of the industry, from cow-calf to cattle feeder, using my experience to help promote beef. I try to talk with producers all over the country – generational or new to the business - and understand their points of view.

When those producers learn about my role on the CBB, we often end up discussing the Beef Checkoff. We ask you to invest your hard-earned money to advance the entire beef industry, so many of you want to share your opinions about the Checkoff and its value. Lately, I’ve been referring producers to the results of the recent independent, thirdparty return on investment study.

Every five years, all U.S. commodity boards commission an independent study to evaluate their programs’ effectiveness, a requirement of the USDA’s Agricultural Marketing Service oversight of these programs. Even if the CBB wasn’t required to commission this study, this information is essential. You wouldn’t invest money without expecting – and deserving – updates on your investment’s performance. Checkoff investments should be no different.

Released in early July, the latest ROI study, conducted by Dr. Harry Kaiser of Cornell University, found that each dollar invested in national Beef Checkoff demand-driving activities from 2019 to 2023 positively impacted domestic beef demand and U.S. beef exports. In fact, it created a total financial benefit of $13.41 for producers and importers who paid into

the program.

Dr. Kaiser’s analysis also examined what beef demand would have been over the past five years without investments in the national Beef Checkoff. The study found that total domestic beef demand would have been 8.5% lower per year, steer prices would have been 7.8% lower per year and U.S. export beef demand would have been 11.5% lower. All in all, the national Beef Checkoff added an incremental $3.3 billion to the beef industry in 2023 alone. That $3.3 billion also had positive indirect effects by adding $4.1 billion to the U.S. economy and generating a nearly $9.5 billion increase in the U.S. GDP (Gross Domestic Product).

CBB’s hope is that the study’s findings will give more producers confidence in the Beef Checkoff and help you all trust that we’re spending your money wisely. We want producers to know that by investing our national Checkoff dollars into bigger and better demand-driving promotional, research and educational programs, we’re creating opportunities to increase overall revenue for those who pay into the program, which can lead to greater financial benefits for everyone involved over time.

But the value of the ROI study doesn’t end there. The CBB takes this data very seriously, and while a return of $13.41 sounds great, we want to do even better. The ROI study isn’t simply a platform for the CBB and the national Beef Checkoff to rest upon. It gives us information that we can use, in coordination with organizational long-term goals and the strategic initiatives of the Beef Industry Long Range Plan (LRP), to help shape current and future national Beef Checkoff programs.

As we move into the last month of FY 2024 and begin allocating national Beef Checkoff program funds for FY 2025, the ROI study’s data will be a tool to help make the best possible decisions on behalf of beef producers and importers – with the goal that those decisions will continue to propel the industry forward.

NCBA Connections

Colin Woodall, NCBA CEO

Whatever the Direction, NCBA Will Lead

In just a matter of weeks we will know the new political landscape that lies ahead. Regardless of the outcome, we are prepared to continue our proud tradition of being your voice and leading this industry through the next several years. We’ve experienced all the various combinations of political party control in our government, and we have found a way to navigate them all. We are prepared and our team has the knowledge, experience and fortitude to tackle the upcoming challenges and opportunities. We will go forward with your success at the core of our strategy.

Producer profitability and preserving the cattleman’s way of life lies at the heart of all we do as an association. If we can’t help you stay in business, then there is no viable U.S. cattle industry and definitely no NCBA. Every NCBA member has a different view of what our role is when it comes to profitability. I wish we had the ability to control the markets the way some believe we do, but there are many other variables that impact the bottom line. Our work in policy advocacy, producer education, and beef research and promotion all have an impact on your success.

Part of the work we do in ensuring that our industry is viable for years to come is anticipating what might impact future success. NCBA’s officers and executive committee are currently working on a new strategic plan for the association. Strategic plans are critical in identifying

Diego. Attendees were invited to participate in the Richard McDonald Leadership Institute where we conducted a SWOT analysis getting feedback on NCBA’s Strengths, Weaknesses, Opportunities and Threats. We received candid and helpful feedback that has been shared with the officers and executive committee. Later this month, the executive committee will meet in Denver to utilize this feedback in crafting a new strategic plan. After they complete the draft, we will circulate it to all our state and breed partners to get feedback before it is finalized and voted on during the NCBA Board of Directors meeting in February in San Antonio. The process so far has been the most grassroots focused strategic plan that I can recall.

Timing our new strategic plan with a new presidential administration and the 119th Congress couldn’t be better. As the White House and Capitol Hill get prepared for the upcoming year, we will be there to advocate based on the priorities outlined in the plan. Producer profitability will be front and center as we tackle many of the expiring provisions from the Tax Cuts and Jobs Act of 2017. Signed into law by former President Trump, the Tax Cuts and Jobs Act included many of our requests such as doubling the Death Tax exemption amounts and indexing them for inflation. As of Jan. 1, the Death Tax exemption is $13.61 million per person and $27.22 million for a married couple. Equally as important was preserving stepped-up basis. These two provisions alone go a long way in protecting the majority of us in agriculture. However, at the end of 2025, these exemption levels revert to $5 million per person and $10 million per couple.

As I mentioned earlier, the price we get paid for our cattle is only one component of profitability. NCBA will continue our tradition of co-leading the small business and agriculture tax coalition in fighting for a tax code more favorable to cattle producers. We will address Death Tax, step-up in basis, Section 1031 like-kind exchanges, 2032A special use valuations and more as we start to see Congressional action on the tax code provisions that begin to expire at the end of

Taxes won’t be the only issues we work on. New legislative challenges will arise, and we will continue to fight the regulatory burdens coming out of federal agencies, regardless of 1600 Pennsylvania’s new occupant. Come January, the most important thing will be for us to get out and engage with the new members of Congress and the new administration to let them know that NCBA is the trusted leader and definitive voice of the U.S. cattle and beef industry.

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Perspectives

Olivia Hoots, Editor, Illinois Beef

Partnerships in Action: Building and Bringing More Together

Mid-October gave me one of the most encouraging experiences since working here at IBA. Two years ago, I went along with my fellow two IBA working gals, and we traveled to Denver for the Partnerships in Action conference hosted by the NCBA Federation of State Beef Councils. This year I got to be the sole voice for our Illinois Beef Checkoff among 31 other State Beef Council staff from across our nation.

According to NCBA, PIA is a conference for learning about national Beef Checkoff programs and discussing ways those efforts can be expanded in states. Funded by the Beef Checkoff, PIA brings state beef councils together to build a stronger state and national partnership.

That is me, third from the left, with my “Certificate of Collaboration” for helping plan PIA.

Beginning on Tuesday, October 15, there was a “Federation Fundamentals” session for new and seasoned patrons of SBC careers. Did you know that the Federation is housed by NCBA because of producer input encouraging the dual use of services like HR and Accounting to save money on producer’s behalf?

The next morning, we started with an introduction session where we also each described what “resilience” means to us. I guarantee at least one hotel employee was smiling while they listened to all our responses. For me, resilience is having an expectation of trials but trusting in the Lord through them.

We then got down to business with a three-year strategy plan overview and an emphasis on the purpose of our partnerships and consumer education efforts. Jennifer Neilson says the more consumers know about beef production, the more they will choose it, which leads to a greater trust in the producers.

Following this, Senior Director of Market Research, David Friedlander, detailed trends seen among those who purchase beef. Here is another statistic: 72% of consumers eat beef weekly! The Federation uses these trends to determine where to place marketing efforts and what messages to include.

All these areas of research culminate in promotions that focus on the convenience, versatility and nutrition of our product. Reach out to IBA if you want more information on any specific beef topic.

Our first round of state sharing came next. Idaho Beef Council has a giant inflatable bull, and that is not the only “out of the box” idea I heard throughout the weekend. I brought home many I hope will serve our personal Beef Checkoff well!

learned how to utilize state dashboards for consumer trends, the opportunities for utilizing the Federation’s media connections for advertising, how the Channel Marketing team is maximizing their commerce relationships and key nutrition messages. The #1 goal of the Health and Nutrition team is to make beef a consumer’s top protein choice.

The following morning, we had the privilege of a visit from the Cattlemen’s Beef Board, “responsible for approving the annual budget for its national checkoff-funded programs.” They encouraged us to educate producers on the Checkoff because the more producers know about it, the more likely they are to approve of it. In terms of ROI, the direct effect of the Checkoff was an added incremental $3.3 billion to the beef industry in the year 2023. We also chatted remittance and compliance with CBB’s Chad Smith.

After lunch we had discussions on brand guidelines, the state of social media promotions and social media influencer relationships. Then we learned more about the Master’s of Beef Advocacy program and ended our second full day with state sharing. My favorite idea was an “adopt a cowboy” program from Florida Beef Council.

The final morning was a great wrap-up to our week, with issues management tips, Beef Quality Assurance program updates and encouraging ending words from Senior Executive Director, Federation State Services, Don Waite.

In reflection, every time I am around NCBA staff and other beef councils, I know this is where the Lord wants me right now. Being around staff from other beef councils who put so much effort into programs and beef education sparks such joy in me. Creativity and passion are contagious, and I feel so blessed to be a part of this industry and have valuable conversations with those who serve it like me. Thank you NCBA Federation of State Beef Councils, for a truly valuable use of my time at PIA.

The IBA is part of the Federation of State Beef Councils and voluntarily invests in the Federation to enhance the national Checkoff and leverage producer dollars through a coordinated partnership. The Federation was established in 1963 by grassroots producers as a more concerted and focused effort to conduct national beef research and promotion programs.

The next round of meetings was “round robin” style. We Staff from 31

State Beef Councils!

Affiliate News

DeKalb-Kane Cattlemen’s Association purchased banners to reward “Land of DeKalb” champions at their respective county fairs, taking place on July 20 and August 3, for champions born and raised in Kane and DeKalb counties.

Northeast Illinois Cattlemen’s Association treasurer Al Stilling and Trustee Kevin Schultz pose with McHenry County Fair Queen, Olivia Pawlak, and her court, during the McHenry County Fair.

Submitting Affiliate News

Do you have Affiliate News? Submit information to Annie Schoetmer at annie@illinoisbeef.com or call 217-787-4280. Please notify Annie with changes to affiliate officer teams.

In the Know

U.S. Meat Export Federation on Agriculture of America Podcast

On a recent episode of Agriculture of America, CBB’s Ross Havens and USMEF President & CEO Dan Halstrom discussed the latest meat export numbers and provided insights into a Japan trade mission where U.S. delegates from different commodity sectors met with local members of trade Search “AOA Tuesday 9-10-24” wherever you get your podcasts.

NCBA releases findings from cattle producer survey

Data shows urgent need for tax relief to protect family-owned cattle operations

Today, the National Cattlemen’s Beef Association (NCBA) released a report analyzing data collected in a nationwide tax survey of America’s cattle producers. With the 2017 Tax Cuts and Jobs Act set to expire at the end of 2025, NCBA collected this survey data to better understand how key tax provisions, such as Death Tax relief and business deductions, impact familyowned cattle operations.

“When I was starting out in the ranching business, I saw the devastating impact of the Death Tax firsthand and this tax nearly killed my dream of ranching with my family,” said NCBA President and Wyoming rancher Mark Eisele. “This experience pushed me to fight for lower taxes on farms and ranches, and the data collected by NCBA shows that many other producers around the country have faced similar pressure from devastating tax bills too. I urge our policymakers to see the story this data is telling—that farmers and ranchers need lower taxes to stay in business and continue feeding the world.”

The respondents to the tax survey indicated that 99% operated family-owned farms or ranches and 64% were third-generation cattle producers or greater. Additionally, the survey showed strong support for provisions such the 1031 Like-Kind Exchange, Section 179 Expensing, Bonus Depreciation, and Section 199A Small Business Deduction. The data also showed that a quarter of respondents spend more than $10,000 annually for tax preparation, filing, and potential audits, all expenses that only add further pressure to agricultural operations.

“Farms and ranches are unique small businesses, and they face a variety of challenges that our tax code must address,” said NCBA Executive Director of Government Affairs Kent Bacus. “The survey data shows strong support for tax provisions that help cattle producers reduce their taxes and invest in essential assets for running a successful cattle operation. To protect our farming and ranching heritage, we need Congress to step up and back tax provisions that help cattle producers save more of their hard earned money and set up the next generation of cattle producers for success.”

To view the full report, visit www.ncba.com/ncba-news

Taylorville “ChILLIfest” sponsored by Illinois Beef Checkoff

Once again, Illinois Beef sponsored the Taylorville “ChILLIfest” through beef donations and award winner prizes. As a sponsor of the festival Illinois Beef donated beef sourced from a local beef producer to be used for the chili served. At the chili cook-off, event goers could vote for their favorite chili so a “People’s Choice Winner” could be awarded. Saturday’s winner was Josh Nicol, and Sunday’s was Chrissy Atwood.

Thank you to our Illinois Beef member volunteers, President Dave Duzan and his wife, Kellie, board member Betsy Pech, Megan and Nora Curtin of T.J. Curtin Farms LLC., area beef producers Kristy and Evan Hebert of Hebert Farms, and Sophia Bunney.

IL Beef “ChilliTent” with Beef donated by Illinois Beef.

People’s Choice Winner prize basket.

Josh Nicol, ChILLI Royalty, and local beef producers Kristy & Evan Hebert.

Dave Duzan with winner, Chrissy Atwood.

2025ScholarshipApplications

The Illinois Beef Foundation is offering scholarships for the 2025-2026 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.

The Illinois Beef Foundation awards scholarships in two (2) 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 (2) times - once as a junior recipient and once as a senior recipient. This affects 2022 scholarship recipients and on.

Scholarship applications will open on Friday, November 1, 2024 and close on Wednesday, January 15, 2025.

2024 Scholarship Recipients Audrey Curtin, Aubrey Wagner, Reese Anderson, Katelyn Engel, Lilie Perry, and Ella Thacker (not pictured, Drew Mickey and Natalie Evans) at the 2024 IBA Awards Banquet.

This year the Illinois Beef Association Board of Governors endorsed the creation of a new program to promote the exceptional cattle that are fed and processed across our state. Through the Illinois Beef Quality Showcase contest, we are able to highlight the best of Illinois beef — using production and carcass data to show how great steers become exceptional Illinois beef! Stay tuned for more information and updates in the following issues of Illinois Beef magazine, as we monitor the progress of the IBQS steers on feed from now through May 2025.

2025 ILLINOIS BEEF QUALITY SHOWCASE PARTICIPANTS AND SUPPORTERS:

Betsy & Randy Pech, Pech Herefords

AgLand FS

Rohlfs Implement

TWG Farm & Ranch, Jarrod Carroll

Adam & Ed Robinson

Thad Tharp

Tri-County Cattlemen Affiliate

Justin Rahn

Shannon Welsh

Lou & Nate Lamoreux

Rick Dean, Dean Beef & Bacon

Dr. Buzz Iliff

Larry O’Hern, O’Hern Stock Farms

Jakobs Brothers

Head Brothers

Bradley & Kimberly Wolter, Windy Hill Meadows

Jake Perino, County Line Cattle

Dan & Betty Haynes

Gene Cox

MAC Cattle Co., Trevor & Tim Maiers

Shane & Jen Anderson

Kip Harms

Wyffles Family Farms

Alan & Ross Adams

Henry County Beef Affiliate

Jo Daviess County Beef Affiliate

Chad Horsley

Wildberry Farms & Ben Lehman

Barney Gehl & Zoetis

Northern Illinois Cattlemen Connect Education Series Meeting

Northern Illinois Cattlemen join forage and calving experts for a day of education and fellowship.

Afourth Cattlemen Connect Education Series for the 2024 fiscal year was hosted on September 14 at Wildberry Farms in Hanover. Jim and Anna Berry, and their Cattle Manager Ben Lehman, were kind enough to host a group of dedicated Northern Illinois cattlemen in their barn/sale facility.

Registration began at 10:00 a.m. and followed with an introduction from Programs and Services Manager, Annie Schoetmer, and an IBA program and policy overview from EVP, Josh St. Peters.

The day took a delicious turn from there as attendees enjoyed a delicious ribeye sandwich lunch prepared by Jo Daviess County Beef Association members.

The first education session started at 12:30 with Iowa State Extension and Outreach Forage Specialist and Iowa State Assistant Professor, Shelby Gruss, giving producers a look into the world of forages.

Gruss detailed the benefits of hay versus grazing, noting cattle tend to choose higher quality plants when grazing. Typically, she says, the nutrition of grazing cattle will include 8% crude protein, and 15% crude protein if eating hay. Cost variations include $120/ton of hay versus $150/acre of pasture, which figures out to $3.10/cow per day on hay and $1.25/cow when grazing. She encouraged producers to remember the three “slumps” - fall-winter, winter spring, and summer.

There are a few ways Gruss asks producers to consider if they are going to fill the “slumps.” The first is growth-habit stockpiling, or using growth during the fall to delay grazing, thus extending further into the fall and potentially, winter. This process is also known as deferred grazing. In trials at the University of Nebraska-Lincoln, they showed that tall fescue has the best response to N, while early and late orchard grass have a fairly good response as well. This shows the benefits of using these particular grasses in growth-habit stockpiling.

Another form of grazing Gruss champions is swath grazing, or a producer trying their best to increase the amount of grazing possible for them in the winter, essentially mowing prior to feeding in mid-December and combining swath with rake. The only downside is there is limited information on what summer annual is best, and producers should consider the time needed for summer annuals to regrow - just remember to mow prior to a predicted snow.

Thirdly, cover cropping is a process used by many Illinois farmers, and one Gruss highly recommends, a process of double cropping, using both summer and winter annuals. This will produce forages during the summer and early spring “slumps.” Just remember, it is important not to plant until the soul is over 65 degrees and to be careful not to use too much N.

Last but not least, Gruss recommends corn stover, or using your stover as feed. Gruss says this can support one cow on

one acre for roughly 30 to 60 days. Cattle will typically eat leftover grain, then the leaves, then the husks, and might finish off with stocks and sheaths - digestibility will go down as the quality of what they are grazing goes down. Hintthey eat the highest quality first, so watch as the available forage decreases. Overall, this process has the potential to extend the grazing period 60-90 days, depending on available farmland and number of cows.

A short break was taken where the first door prize of “ranchers kit” was given away, then Gruss began the second half of her presentation, focusing on cover crops in row crops.

She began by listing the benefits; additional forage of 2.04-2.85 ADG, an extended grazing season, cost benefits and manure distribution of the crop field were among those listed. However, she also listed the concerns of soil compaction, water infiltration and biomass. Gruss detailed how to select the right plants and best practices for implementation.

Next, it was time for a tour of Wildberry farms, which began with Lehman giving a history of the farm and the Berry family, as well as, a tour of the calving and processing facilities, as Wildberry is a Seedstock operation. Producer attendees were able to ask Lehman and Berry about their processes and lessons they have learned over the years.

One lesson Lehman emphasized during his presentation was the need for competitiveness, which is why they have focused on producing for their partners as of late. “Our customers have 49 cows and a town job,” Lehman says, so making docility and calving ease important, all while focusing on a high standard of fertility and longevity all producers need in their herds, is at the forefront of their everyday production. A second lesson Lehman emphasized had to do with calving. “Space is cattle’s best friend,” he says, emphasizing his belief calves should not spend more than 24 hours in the barn once born. He says it helps mitigate sickness.

That tip lead well into the next presenter’s presentation. Preston Cernek, DVM, with Northern Illinois Veterinary Services, gave a presentation titled Fall Calving 101. Hopefully you were able to read Cernek’s column earlier in this issue where he gave a more detailed write-up of his best practices presentation.

Cernek gave an outline of the possible advantages and disadvantages to calving in the fall, and detailed the role the cow, calf, and even the bull play in fall calving. He shared the performance needs for each animal and how to maximize the production of each. The presentation ended with a more in-depth look into newborn calf care and weaning process options.

The successful and informative day ended with a Prime rib dinner from Poor Man’s Cafe & Catering.

Livestock Loans CUSTOMIZED TO YOUR FARM

A lot of lenders don’t want to deal with complex livestock operating notes. Farm Credit understands our unique structure because agriculture is at the heart of what they do. The application process and personal touch makes them a natural fit for our farm.”

Craig Huelsman FCI member since 2021

Ben Lehman Hanover, IL Cattleman

There is a long list of benefits for being part of the Illinois Beef Association. Great youth and young producer programs that allow individuals to interact and network with others from all over the state. Being a part of the first class of Young Leaders program and learning about the IBA role on a legislative level was eye opening to me. Knowing there’s an organization out there looking out for our best interests is very valuable. If you’re active in the organization the membership dues pay for themselves. The staff is always open to helping affiliates or individuals out in any way they can.

We as cattle producers here at Head Bros. Land and Cattle have found being a member of IBA invaluable to our operation. The many learning opportunities and networking events have given us the opportunity to learn from others - get to know other producers from all over the state and country - to visit and see many different types of operations and incorporate ideas to help make us better producers. Working with the IBA staff along with other IBA members we get to tell our story as Illinois cattle producers.

Little York, IL

IJBA President

The IJBA presents incredible opportunities for juniors within the cattle industry to connect with professionals who have had immense impact on Illinois agriculture. As the IJBA president, I take great pride in continuing to grow these relationships between our fantastic juniors and industry professionals. Our organization does a great job in furthering relations through scholarships, conferences, our points program, and other various awards. I strongly believe that our members are the future leaders of our industry, and I am proud to represent these fantastic individuals.

Susan Head Blue Mound, IL Cow/Calf Producer

Jack Jungmann

YOUR MEMBER BENEFITS

Being an IBA member has its perks. IBA partners with several companies to offer its members cost savings and this year, we’ve added more!

• Yearly subscription to IBA’s bi-monthly magazine, Illinois Beef

• Producer members receive preferred pricing on magazine advertsing

• Discounted Air Evac membership fee for affinty pricing

• Partial funding of consultation services with Funktioneering ($100 value)

• Assistance with applying for EQIP dollars, building permits, and siting new or expanded projects

• Access to Performance Livestock Analytics Cattle Krush program

• $150 off Frank & West Environmental Engineering Services

• Preferred rates to subscribe to a smart phone app based cattle market information service

• Option to be listed in the IBA member-only Local Beef Directory

• Discounts on Equipment at Bush Hog ($250) and Buchheit IL (10%)

• NEW! - Extended rates at the Ramanda Springfield North and Northfield Inn & Suites

• NEW! - Special discounts and promotions with feed companies

Junior Member Benefits

• Two seasonal issues of Illinois Beef

• Opportunity to participate in educational and leadership events

• Participation in IJBA Points Show program

• Scholarship eligibity given by Illinois Beef Foundation

• Opportunity to vote for or serve on the IJBA Board of Directors

Collegiate Student Member Benefits

• Dual IBA/NCBA Membership

• Full access to IBA Producer member benefits

• Internship opportunities with IBA and NCBA

• Scholarship opportunities from IBA and NCBA

• IJBA eligibility (students 21 or under)

IBA Member,

Over the last year, the Illinois Beef Association (IBA) has seen tremendous growth in membership and successful programs for our organization, and your membership investment helped to make it all possible. Our association has been aiming to improve on all levels, from advocating for the beef industry to our state and national legislators, to engaging with cattle industry stakeholders and regulators, and even expanding our membership profile. Illinois’ beef community continues to thrive in part because of your membership and involvement. Thank you for choosing to be part of the cause.

The association has placed emphasis on supporting the younger generation of cattlemen and women, to keep them actively involved in our industry. The cattle industry at large needs to provide and support all generations of beef producers, and that’s why we need you! Programs, specifically like our Beef Leadership Academy, offer young producers the opportunity to develop personal and professional skills through industry tours and educational sessions. Additionally, our Cattlemen Connect Education series is yet another example of the many IBA programs adapted to specifically target all beef producers on a regional level. Apart from our programs and activities, IBA regularly works with legislators and regulators to advocate for several critical beef industry causes.

Staff of the association works year-round to keep you informed of what’s happening through Illinois Beef magazine, Cattle Concepts e-newsletter, a growing social media presence and so much more. IBA will continue to engage with our producer members through your support that allows us to work on your behalf for another year of new opportunities and the beef industry.

When you join or renew your IBA membership, your part grows into something greater that benefits you, your family, and Illinois’ cattle industry for years to come.

Best regards,

David Duzan, IBA President

TOP RECRUITER PROGRAM

IN PARTNERSHIP WITH:

HOW TO BE ELIGIBLE:

• Must be a recognized affiliate by the Illinois Beef Association

• Must reach 75% of renewed or recruited IBA members within their respective county(ies) by March 1 of 2025 to be entered into drawing

• For every five new paid members, the affiliate will earn a bonus entry into the drawing

WHAT YOU WIN:

Out of all the affiliates that reach 75% renewed or recruited IBA members based on the 2024 membership roster, one will be drawn at random to win an all-expenses-paid trip to the Purina Animal Nutrition Center in Gray Summit, Missouri, for ten of their IBA producer members.

The winning affiliate will be allowed to select their event date from the list of Purina Research Farm event dates for their attendees.

August Range Cattle VIP 8/19/25-8/21/25

November Range Cattle VIP 11/11/25-11/13/25

Plus a variety of Regional VIP events that are yet to be scheduled!

Purina has partnered with IBA to offer this unique opportunity to IBA’s producer members to see what Purina Animal Nutrition is all about by seeing their 1,200-acre working research farm in Gray Summit, Missouri! While at the farm, producers will learn about topics including cow/calf nutrition, emerging technologies, matching forage resources, and so much more!

For questions about the Top Recruiter Program or IBA Membership, please contact: Devin Bollman, IBA Communications & Membership Manager 217.787.4280 | devin@illinoisbeef.com

Across the State

In 2024 IBA staff, board members, and member representatives traveled thousands of miles to bring the

12. Beef Leadership Academy - 2024 Class Experience #2

13. BQA Meeting

14. Illinois Livestock Development Group - IBA serves year-round contributing to ILDG’s efforts

15. Adams County Cattlemen’s Annual Banquet

16. Cattle Industry Convention and NCBA Trade Show - Dozens of Illinois industry representatives and IBA members traveled to Orlando for #CattleCon24

17. Knox County Cattlemen’s Annual Banquet

18. Tri-County Cattlemen’s Annual Banquet

19. Illinois Farm Families Super Bowl

Commercial - IBA, in partnership with Illinois Farm Families ran a down-state Super Bowl commercial for the We Are The 96% Campaign

20. Abe Lincoln Route 66 Chili Cookoff

21. Joe DeFrates Memorial Chili Cookoff

22. Illinois Beef Expo

23. Illinois Hereford Association Banquet

24. Woodford County Beef Improvement Association Meeting

25. Earlybird Nutrition Producer Meeting

26. Western Illinois University 52nd Annual Bull Sale

27. Doug Parrett Memorial Ceremony

28. Ag Legislative Day - IBA Board Members spent the day at the Illinois State Capitol, engaging with Illinois State Legislators

29. Egyptian Cattlemen’s Event

30. Beef Leadership Academy - 2024 Class Experience #3

31. Tri-County Cattlemen’s Forum

32. DuQuoin Rodeo

33. Adams County Beef Bonanza

34. Henry County Cattlemen’s Banquet

35. Illinois Livestock Development GroupIBA serves year-round contributing to ILDG’s efforts

36. Farm Progress Master Farmer CeremonyThis year, IBA had two members receive the honor of Master Farmer, Louis Lamoreux, and Malcomb & Susan Head.

From Pasture to Plate

Whether it was a cattlemen’s meeting, farm visit or promotional Checkoff events, IBA shared with producers and consumers alike for education, promotion and protection.

37. Southern Illinois Cattlemen Connect Education Series

38. Farm Visit - Hopkins Farms - For Illinois Beef, members and past board members, Lyle and Sheryl Hopkins opened their farm for a member spotlight feature.

39. NCBA Legislative Conference - Attended by EVP, Josh St. Peters, and IBA President, Dave Duzan

40. Whiteside County Cattlemen’s Banquet

41. Sage City Market Open House

42. Morgan County AITC Farm Tours - Hosted by IBA member, Hadden Farms

43. USDA Ag Secretary Tom Vilsack’s Tour of the Midwest

44. Hillsboro FFA Food for America Day

45. Beef Leadership Academy - 2024 Class Experience #4 at the Illinois State Capitol

46. NCBA Development Conference - Attended by IBA’s Executive Vice-President, Josh St. Peters

47. Farm Visit - Green’s Diamond G Farm - IBA Environmental Stewards of the Year

48. Farm Visit - R&H Land & Cattle - IBA Member of the Year, Justin Rahn

49. Farm Visit - Perks Ranch - IBA Junior of the Year, Kendall & Kade Boatman

50. Farm Visit - Moore Land & Cattle - IBA Seedstock Producer of the Year

51. Farm Visit - MAC Cattle Co. - IBA Commercial Producer of the Year

52. Farm Visit - Kramer Farms - IBA Farm Family of the Year, The Kramer Family

53. IAITC Coordinator Meeting

54. USMEF Meeting - Attended by IBA President, Dave Duzan

55. Illinois Junior Beef Tour - Twelve IJBA members traveled Western Illinois for a two-day industry tour

56. McLean County AITC SAI

57. IBA Annual Meeting & Awards Ceremony

58. Franklin County AITC SAI

59. Bond County AITC SAI

60. Clay County AITC SAI

61. Christian/Montgomery County AITC SAI

62. FFA State Convention

63. DeKalb County AITC SAI

64. Crawford County AITC SAI

65. Marion County AITC SAI

66. Macoupin County AITC SAI

67. Cattle Fax Seminar - Attended by IBA Members Ben Lehman, Ryan DeWitt, and Ross Adams

68. Williamson County AITC SAI

69. IAVAT Conference

70. Four Rivers AITC SAI

71. Illinois Livestock Development Group - IBA serves year-round contributing to ILDG’s efforts

72. ProHarvest Field Day & Hanson Meats Open House Event

73. Vermillion County AITC SAI

74. NCBA Summer Conference - Attended by EVP, Josh St. Peters, and IBA President, Dave Duzan

75. BQA Meeting

76. Morgan County Beef. It’s What’s For Dinner Fair Promotion

77. Square Roots Festival - Illinois Farm Families

78. Association of Illinois Soil & Water Conservation Convention

79. BQA Meeting

80. EDGE Conference

81. McLean County Beef Producers Annual Meeting

82. Effingham Taste of Beef

83. I-BELIEF Industry Days

84. Illinois State Fair

85. Illinois District Show Series Regional Shows

86. Illinois District Show Series All-State Finale

87. DuQuoin State Fair

88. Monroe County Cattlemen’s Fall Meeting

89. University of Illinois College of ACES Ag Homecoming Events

90. Northern Illinois Cattlemen Connect Education Series

91. Fall Kickoff IAITC Coordinator Meeting

92. Western Illinois University Agricultural Career Fair

93. Taylorville ChILLIfest

Beinga Marvelous Member

Illinois Beef Association 2024 Member of the Year, Justin Rahn, grows his farm and family in Mount Carroll.

Story by Olivia Hoots, Photos by Devin Bollman & Zack Arnold

Ellen and Justin Rahn with their son, Evan, and their dog, Max.

It took a little convincing to get IBA Checkoff Director, Justin Rahn, on the board. Yet sure enough, Past President Mike Martz was successful. “Just try it for one year,” he told Justin in 2016. Though Justin was unsure he wanted to make the commitment, he listened to Mike tell him to at least give it a try.

Mike looked at Justin’s outgoing nature and decided he was a good fit to keep the IBA board fill. “People hesitate to step up, but all I had to do was ask,” he said, with a convincing argument about the importance of relationships in this business. He went on to quote the late Jamie Willrett, IBA leader and Illinois Cattlemen; “the people that show up run things,” he used to say. Mike also says that producers should not just sit at home, but instead see the importance of advocating for the beef industry, and seek to know all that is happening in it on a larger scale. “We have got to tell our story,” he says.

He would later go on to convince Mike’s daughter-in-law to join the board as well, among others.

Justin’s Story

Justin originates from Mount Carroll and is the oldest son of five children. After studying at Kirkwood Community College in Iowa, he spent a little while farming with his dad before marrying his wife, Ellen.

It took some time to complete the Rahn love story. Though they met before Ellen went to college at a little bar called Poopies a town over, there were still a few years to go before they would meet up again and get married. It all worked out though, and now they have their little son, Evan, whom they adopted in October of last year. “I love being a mom,” Ellen says.

“He is a good dad, he cares a lot,” Ellen says. “He is excited to take him off on new adventures on the farm.”

Justin’s Operation

Justin is the main operator on the farm, also working with Ellen’s brother, John, and parents, past IBA presidents Lyle and Sheryl Hopkins. This started in 2014 when Justin began sharing equipment with Lyle. They grow corn, soybeans and alfalfa, among others, and Ellen has her own seed company, R+H Seed Solutions. On top of that is their custom cover crop business, where they grow rye and oats.

In addition, the Rahns have a partner in Chicago whom they run mother cows with in both the fall and winter, retaining ownership on fall calves. At first Lyle was the partner, then he let Justin in who was eventually able to take over that side of their farming operation.

Though he grew with feeder cattle, he wanted to take on cow-calf production because he wanted a “challenge.” He loves seeing a new calf after raising its momma for two years.

Justin’s Success

Both Justin and Ellen are known to many as leaders. With Justin’s mom as an FFA officer, and Ellen’s parent’s involvement with IBA, both were raised to take the lead in the agriculture industry. “I think my first national convention was when I was only a couple months old,” Ellen says. These examples set quite the precedent that the Rahns try to live up to, and they have. Ellen strongly believes in

advocating for the farming community and being a good representative of the industry.

She sees the same passion in her husband as well. “Justin is always one that is going to strive to do better, whether it is for the cattle, the row crops, the community, he is always out there looking to see what he can do to make things a better place,” she says.

A long time ago his grandfather told him of the importance of playing a role in the industries and communities you care about, which is why he tries to be there for his community and build relationships wherever he is. With an outlook like this on life, naturally there are a few successes Justin has accomplished in the past eight years during his time serving the IBA.

In 2018 he attended the Young Cattlemen’s Conference where he met young cattlemen from across the country and learned about the need for beef advocacy. At the Illinois State Fair that year, the Rahns collectively won the Illinois Achievement Award, and advanced to the national level.

In 2020 he was elected to serve on the Cattlemen’s Beef Board, where he served a three-year term.

In 2022, both Justin was selected to be in the Illinois Farmer’s Today 4 under 40, the same award his parents won years ago. That same year, they hosted a Practical Farmer’s of Iowa tour on their farm showcasing their cover crops.

In 2023, both Justin and Ellen won an Illinois Soybean Association 20 under 40 award.

Justin says his wife is one of the main reasons for his successes, and hopes they can raise their son to be a voice for the industry like themselves. “I feel there is a need for younger members to be a voice of the community via their associations, otherwise we are not going to have anyone to fight for us,” he says.

Justin’s IBA Award

Those in the beef industry recognized Justin’s hard work and success this year and knew he was a good candidate to represent the Association and it’s members, earning him the IBA 2024 Member of the Year award.

“It is nice to see that he is being rewarded for all his hard work,” Ellen says. She says they call him the “big guy” because of his tall stature and the fact he can find her so easily in the crowd because of it, but also because of what she describes as his “big, warm heart,” always offering his help where it is needed.

In the future, Justin hopes to continue stewarding the land through good management techniques by growing and returning nutrients to the ground, and leaving a legacy Evan can continue as he grows up and becomes a part of the farm.

“God put us on this planet to graze cattle, to graze pastures, to take the nutrients and put them back into the earth, and to raise a family off of that,” Justin summarizes. “We do not need to be the biggest farmer, but if we can be supporting each other’s family and be profitable, that is what is important.”

ONLINE CERTIFICATIONS

1. Visit BQA.org.

2. Click LEARN MORE under Certification.

3. In the new page, click ONLINE COURSE.

4. After clicking the online course button, 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.

5. The new screen will prompt you to follow a series of 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.

6. 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.

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

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 while transporting or selling cattle. They are valid for THREE years.

For any questions, reach out to Annie Schoetmer. annie@illinoisbeef.com (217) 787-4280

8. 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.

Monday,

Work Is Where the Family Is

2024 Commercial Producers of the Year, MAC Cattle Company, embrace new horizons where family is still the number one priority.

Story by Kaitlyn Zeedyk, Photos by Devin Bollman

Over on the western side of the state, in Adams County, sits MAC Cattle Company. If you were to drive by a few years ago, it would look just like any regular cow-calf operation, but today it is now a robust backgrounding operation run by the Maiers Family.

For most high school graduates, college on the horizon is an opportunity to leave the nest, stretch out your wings, and learn something new. It is a time to innovate and adopt advanced ideas. This is exactly what Trevor Maiers did at Iowa State University. During his college years, Trevor studied Ag Business, completed multiple internships with different companies, and traveled on a custom harvest crew.

Prior to 2020, the Maiers family ran a cow-calf operation for nearly 20 years, but this was all about to change when their new backgrounding operation was brought to life.

Switching Gears

Located up on a ridge in Payson sits the Maiers family’s home and operation, land with many generations of history. MAC is considered a sixth-generation farm, with secondgeneration cattlemen and first-generation cattle feeders.

Over the past five years, MAC Cattle Company has transferred from a cow-calf herd to their current set-up as backgrounders. Following his graduation from Iowa State, Trevor spurred this change. Trevor shared his dad’s interest in cattle, buying his first cows in the spring of 2020 during COVID on what would have been his college graduation day.

MAC changed from the cow-calf industry to feeding calves because of a unique circumstance with Trevor’s grandfather, but they did not totally leave the cow-calf operation either. Thus, the family decided to expand the cattle side of the operation through confinement backgrounding.

“He got out of his grain farming operation and was looking for a way forward, and I was looking for a way to expand in the cattle industry,” Trevor says.

For the Maiers, confinement backgrounding made more sense on a larger scale as opposed to a cow-calf operation. They now focus solely on backgrounding 4-5 weight calves. With the recent addition of two barns, a bed pack mono–slope barn and a deep pit gable barn, they can background roughly 800 calves and turn barns three to five times a year.

Back in 2022, the Maiers housed an open house to be able to view the new additions. With these new additions and an already existing mono-slope in place, MAC Cattle Company is able to minimize inputs and maximize outputs on 8-9 weight feeders.

Family Farming

Three generations working together as one is what it takes to keep MAC Cattle Company operating smoothly and effectively. Kenny Crim is Trevor’s grandfather, LeAnn’s dad. As the head patriarch, he is what some would call a Jack of all trades and does whatever job needs to be done, though he is a row crop farmer by heart.

Tim and LeAnn Maiers are the second generation. Tim is

the most experienced cattleman in the operation according to his son. He has seen the most change in the cattle markets and really focuses on risk management, and fills in gaps where needed to complement the ongoing work. LeAnn oversees feeding the calves every day and has come to find out she really enjoys it.

“It is very peaceful. I enjoy taking care of calves and working the sick ones daily,” she says.

LeAnn loves being a mom and working alongside her children, nephew Curtis and daughter-in-law Sophie. Tim and LeAnn’s daughters, Megan and Amanda, grew up working on the farm and still lend a hand whenever they are home from college. Trevor “puts out a lot of fires in a day,” LeAnn says, and handles day-to-day tasks to keep everything running. Curtis enjoys working with the cattle and doing a lot of the daily labor tasks that need to be done.

Trevor’s wife, Sophie, is the newest addition to the family. She helps wherever she can while working another job and is Trevor’s sounding board to help find a solution to problems that may arise.

“It has just been fun to be a part of the beginning of all this. MAC itself has not been around all that long and so being around for the birth of the company to now has been great,” Sophie says.

Some things take time and cannot happen overnight. The progress that the Maiers have made with the switch is remarkable and the ability to all work together is something everyone should see.

“It really is a true family operation.”

“We get into our roles, and we keep this thing moving forward,” Trevor says. “So, it really is a true family operation. All the way down, all the family members are pitching in in various ways.”

Here and There

Like a cow-calf operation, calves are always rotating through the barns. The cattle are brought onto the farm from various states across the Midwest and Southeast at around 400-600 pounds and sold to customers and feedlots once they reach 800-900 pounds. The main goal at MAC is to keep them healthy and reach the target weight.

As a backgrounder, you do not have to be fussy about what cattle to purchase and when. A backgrounder’s job is to find those cattle to piece together to sell further down the road. With that said, body condition is not an issue for this family.

“We have always had an efficient nutrition program where the animals stay in ideal condition for our customers,” Trevor says.

The cattle are sold once they reach the ideal weight and are ready to perform in the feedlot.

“We take pride in being able to work cattle calmly and in an efficient manner,” Trevor expressed. “It is just the ability to handle those animals in a low-stress way and keeping yourself calm and in-check as well.”

Backgrounding is more than just throwing feed in and walking away. This family develops a relationship with the calves that circle through their facility. Each one is cared for specifically to their needs and as efficiently as possible.

The Outside World

Everyone who is involved with or surrounded by livestock knows there really is no break; something is always going on. For the Maiers, holidays are hard. Who is going to get the

chores done? Who is going to take care of the sick calves? Who is going to be close by to make sure nothing is going wrong? These are all questions that pop up around a holiday.

“Sometimes it is hard to separate the farm from the family and it kind of gets intermixed a lot of times,” Tim says. “I think having your children involved in the farm does change the aspect a little bit.”

Tim and LeAnn both expressed similar thoughts about working together as a family. Amanda has expressed interest in being involved further down the road, and Megan continues to advocate for agriculture and help when she is home. Trevor, Sophie, and Curtis are around daily to keep MAC running smoothly.

Generations Going Strong

Each member of the Maiers family seems to know what makes their farm work every day. Trevor is grateful for the leadership and knowledge of those before him and Tim spells it out perfectly. “Do not take mentors or the previous generations for granted. They have paved the way to get to where we are today. It is important to have that impact of previous generations to allow us the opportunity to do what we are doing today,” he says.

As for the future of MAC Cattle Company, it will continue to look the way it does now, though it is still getting its footing, and will have a long road of new ideas to iron out. But there is no better way to do that than when being surrounded by loved ones who have the heart, passion, and drive for this industry.

MAC Cattle Company, owned and operated by Curtis Crim, Kenny Crim, Tim and LeAnn Maiers, and Trevor and Sophie Maiers.

One Shot. Two Ingredients. Fast Recovery.

Draxxin® KP can treat BRD and control fever quickly.1,2

Start treating bovine respiratory disease (BRD) and fever quickly with Draxxin® KP (tulathromycin and ketoprofen injection) Injectable Solution. The long-lasting BRD treatment you trust now has added fever control that can help support animal well-being.1,2,* It’s an effective combination that can help your cattle recover from BRD and fever fast, which can help them feel better.*

IMPORTANT SAFETY INFORMATION: Draxxin KP has a pre-slaughter withdrawal time of 18 days in cattle. Not for use in female dairy cattle 1 year of age or older, including dry dairy cows. Not for 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 animals previously found to be hypersensitive to tulathromycin and ketoprofen. See Brief Summary of Full Prescribing Information below.

*Draxxin KP animals showed numerically improved attitude and respiratory scores compared with saline-treated and Draxxin-treated animals.

1 Data on file, Study Report No. A431N-US-16-418, Zoetis Inc.

2 Data on file, Study Report No. A131C-XC-17-528 and Report Amendment 01, Zoetis Inc.

All trademarks are the property of Zoetis Services LLC or a related company or a licensor unless otherwise noted.

© 2022 Zoetis Services LLC. All rights reserved. DKP-00036R1

(tulathromycin and ketoprofen injection)

For subcutaneous injection

Antibiotic: 100 mg of Tulathromycin/mL

INJECTABLE SOLUTION

Non-Steroidal Anti-inflammatory Drug: 120 mg Ketoprofen/mL

CAUTION: Federal law restricts this drug to use by or on the order of a licensed veterinarian

DESCRIPTION

DRAXXIN KP (tulathromycin and ketoprofen injection) Injectable Solution is a ready to use sterile parenteral preparation containing tulathromycin, a semi-synthetic macrolide antibiotic of the subclass triamilide and ketoprofen a non-steroidal anti-inflammatory drug. ACTIVE INGREDIENTS: Each mL of DRAXXIN KP contains 100 mg of tulathromycin as a free base and 120 mg ketoprofen as a free acid in a 50% propylene glycol vehicle. INACTIVE INGREDIENTS: monothioglycerol (5 mg/mL), 2-pyrrolidone (70 mg/mL), citric acid (20 mg/mL) and sodium hydroxide/hydrochloric acid added to adjust pH. DRAXXIN KP contains an equilibrated mixture of two isomeric forms of tulathromycin in a 9:1 ratio and a racemic mixture of ketoprofen. The chemical names of the tulathromycin isomers are (2R,3S,4R,5R,8R, 10R,11R,12S,13S,14R)-13-[[2,6-dideoxy-3-C-methyl-3- Ο -methyl-4-C[(propylamino)methyl]-α-L-ribo-hexopyranosyl]oxy]-2-ethyl-3,4,10-trihydroxy3,5,8,10,12,14-hexamethyl-11-[[3,4,6-trideoxy-3-(dimethylamino)-β-D-xylohexopyranosyl]-oxy]-1-oxa-6-azacyclopentadecan-15-one and (2R,3R,6R,8R, 9R,10S,11S,12R)-11-[[2,6-dideoxy-3-C-methyl-3- Ο -methyl-4-C[(propylamino)methyl]-α-L-ribo-hexopyranosyl]oxy]-2-[(1S,2R)-1,2-dihydroxy1-methylbutyl]-8-hydroxy-3,6,8,10,12-pentamethyl-9-[[3,4,6-trideoxy-3(dimethylamino)-β-D-xylo-hexopyranosyl]oxy]-1-oxa-4-azacyclotridecan-13one, respectively.

The chemical name of ketoprofen is 2-(3-Benzoylphenyl) propanoic acid.

INDICATIONS

Draxxin® KP is indicated for the treatment of bovine respiratory disease (BRD) associated with Mannheimia haemolytica, Pasteurella multocida, Histophilus somni, and Mycoplasma bovis, and control of pyrexia associated with BRD in beef steers, beef heifers, beef calves 2 months of age and older, beef bulls, dairy bulls, and replacement dairy heifers. Not for use in reproducing animals over one year of age, dairy calves, or veal calves.

DOSAGE AND ADMINISTRATION

Inject subcutaneously as a single dose in the neck at a dosage of 2.5 mg tulathromycin and 3 mg ketoprofen/kg (1.1 mL/100 lb) bodyweight (BW). Do not inject more than 10 mL per injection site. Use this product within 56 days of the first puncture and puncture a maximum of 20 times. If more than 20 punctures are anticipated, the use of automatic injection equipment or a repeater syringe is recommended. When using a draw-off spike or needle with bore diameter larger than 16 gauge, discard any product remaining in the vial immediately after use.

Table 1. DRAXXIN KP Cattle Dosing Guide

CONTRAINDICATIONS

The use of DRAXXIN KP Injection is contraindicated in animals previously found to be hypersensitive to tulathromycin and ketoprofen.

WITHDRAWAL PERIODS AND RESIDUE WARNINGS: Cattle must not be slaughtered for human consumption within 18 days following last treatment with this drug product. Not for use in female dairy cattle 1 year of age or older, including dry dairy cows; use in these cattle may cause drug residues in milk and/or in calves born to these cows or heifers. Not for 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.

USER SAFETY WARNINGS:

NOT FOR HUMAN USE. KEEP OUT OF REACH OF CHILDREN.

The Safety Data Sheet (SDS) provides more detailed occupational safety information. To obtain a Safety Data Sheet contact Zoetis Inc. at 1-888-963-8471.

ANIMAL SAFETY WARNINGS and PRECAUTIONS

The effects of DRAXXIN KP on bovine reproductive performance, pregnancy, and lactation have not been determined. Not for use in reproducing animals over one year of age because reproductive safety testing has not been conducted. Administration of tulathromycin and ketoprofen injection may result in injection site swelling that appears the day after treatment and may persist for at least 32 days post-injection. This may result in trim loss of edible tissue at slaughter. As a class, cyclo-oxygenase inhibitory NSAIDs (Ketoprofen) may be associated with gastrointestinal, hepatic and renal toxicity. Sensitivity to drug-associated adverse effects varies with the individual patient. Patients at greatest risk for renal toxicity are those that are dehydrated, on concomitant diuretic therapy, or those with renal, cardiovascular, and/or hepatic dysfunction. Use judiciously when renal impairment or gastric ulceration is suspected.

Since many NSAIDs possess the potential to induce gastrointestinal ulceration, concomitant use of DRAXXIN KP with other anti-inflammatory drugs, such as other NSAIDs and corticosteroids, should be avoided or closely monitored. Discontinue use if fecal blood is observed.

ADVERSE REACTIONS

Repeated administration of NSAIDs can result in gastric or renal toxicity. Sensitivity to drug-associated adverse effects varies with the individual patient. Patients at greatest risk for toxicity are those that are dehydrated, on concomitant diuretic therapy, or those with pre-existing gastric ulcers, renal, cardiovascular, and/or hepatic dysfunction.

HOW SUPPLIED

DRAXXIN KP Injection is available in the following package sizes: 50 mL vial; 100 mL vial; 250 mL vial; 500 mL vial

STORAGE CONDITIONS

Store at or below 25°C (77°F), with excursions up to 40°C (104°F).

Protect from freezing.

APPROVED BY FDA under NADA # 141-543

Distributed

The 2025 Cattle Market: Higher Stakes in Raising Steaks

How can Illinois cattle producers hang on to high profits in a high – and potentially volatile – cattle market?

By Betty Haynes

Beef producers across the country are asking the same question going into 2025 – how long will prices stay high?

Lance Zimmerman, Rabobank senior beef analyst for North America, says the fundamentals suggest beef prices will remain strong into 2025, and even into 2026 and 2027.

How can this be?

The U.S. beef industry is in an environment where beef demand has been increasing at about one and half percent on average per year since the late 1990s. During the same period, beef supply has been at a steady decline.

Zimmerman says if demand were to increase but supplies remained steady, he’d expect prices to increase. Conversely, if supplies declined but demand remained steady, prices would also increase.

“We have two factors working at the same time that are very price supportive,” Zimmerman says. “Over the last 30 years we’ve created an environment where on average every single year, we should generally expect prices to go up.”

However, that hasn’t been the case thanks to market volatility from factors like competing protein surges, trade implications, recessions, the COVID-19 pandemic, infrastructure changes, and processing capacity.

“As we look to 2025, I think we can operate under the base assumption that prices are going to continue to go higher,” says Zimmerman. “It’s difficult to forecast how much and at what range prices will increase.”

Zimmerman forecasts 2025 calf prices to land around $345 per hundred-weight and fed cattle prices to average $195 per hundred-weight.

The challenge, he says, it that the futures market has been more discounted than what the fundamentals suggest for the end of 2024 and beginning of 2025.

“We have this saying in the marketplace that you have

to feed a bull market,” he says. “In other words, you have to feed a market with good news for prices to continue to move higher.”

Several headwinds are creating pause for traders in Chicago to have the same optimism as the fundamentals suggest, such as:

• Feedyard inventories remaining strong

• Concerns about highly pathogenic avian influenza in dairy herds

• Inflationary concerns chipping away at consumer income

• The impeding election creating an environment of unknowns

“It doesn’t matter which presidential candidate we’re talking about – they both are presenting policy issues that offer challenges if you’re in the beef industry,” says Zimmerman. “One side of the ticket is talking about increasing tariffs and the potential of a trade war, the other side is talking about instituting policies to get the high price of food under control.”

Advice for cow/calf producers

Rollin Head, cow/calf producer from Blue Mound, Ill., says a high market creates a balancing act for cattle producers.

“Cattle guys seem to be the ones that complain when cattle prices are low because they aren’t making any money and then also complain when cattle prices are high because they can’t buy back in,” says Head.

This year and next, he’s keeping a close eye on his margins in an attempt to keep costs low as prices inch higher.

“We try to utilize all the feedstuffs we have available through an ADM, Tate and Lyle, and local elevators to keep our cost of production lower,” says Head. “We’ve also had good luck grazing cover crops and keeping cows on pasture as long as we can.”

Since cow prices are higher than ever, Head says he’s culled his herd pretty hard.

“We’ve been selling cows with bad feet, bad utters, and bad attitudes,” says Head. “Our cow numbers are down a little bit compared to what they were two or three years ago, but the quality of calves has undoubtedly gotten better.”

On the flip side, for those who don’t want to cull, older cows are still profitable.

“If you can afford to keep them, older cows that are still sound and functional have most likely paid for themselves many times over,” says Head. “I’ve still got a pasture full of aged cows right now because even if they have later born calves, they’re still super valuable.”

Head says one of his biggest pieces of advice to capture top end of the market, is not to undervalue cutting bull calves or practicing good vaccine administration.

“Give your shots, vaccinate your calves, cut your bulls, and have heifers conditioned and bunk broke before you take them to market,” he explains. “You could be leaving $20 a hundred-weight on the table for things that are they’re cheap and easy to do.”

The good news is, Zimmerman adds, high prices create an opportunity to sell steers and retain heifers.

“My encouragement to producers is instead of trying to buy a bred female today, maybe try to develop one of them you already have on the ranch as a heifer calf and take that animal instead of selling it,” says Zimmerman, explaining that producers can make the decision later to either keep as a replacement heifer of to sell her as a feeder heifer.

Advice for cattle feeders

Zimmerman says seasonal trends work eight out of every ten years, and seasonals suggest feeder prices will improve into the first and second quarters of 2025.

Mike Martz, cattle feeder and grain farmer from Maple Park, Ill, says he’s optimistic about feeding cattle in the coming years. He’s excited about the influx of consumers cooking beef at home after the pandemic, and Aurora Packing Company’s 2025 expansion in Aurora, Ill.

“I’m encouraged in Illinois that Aurora Pack will be finished with their new building and new packing plant by mid-2025,” says Martz. “They’ll go from 425-head capacity to about 1200-head per day. That’s good news for producers in the Midwest, since we’ll have another source for beef.”

Keeping costs low and diligently managing risk are always top of mind for Martz.

“It’s important to make good purchases on your feedstuffs – whether it’s on corn or byproducts,” says Martz. “Every penny adds up into dollars. You have to watch what falls through the cracks.”

For him, the buy is half the sale.

“As a producer, you have to watch your costs on both ends,” says Martz. “What you buy them for, what you put into them, and then try to do the best job you can marketing the cattle.”

Martz suggests finding a reliable source to get plugged into market trends, like:

• Illinois sale barn reports

• CattleFax reports or memberships

• A paid and trusted market analyst

“The more knowledge you have, the more comfortable you are,” he adds. “I try to trade cattle every week to get in a rhythm for what the market is doing.”

Zimmerman agrees on the feeder side, that risk management will be more important than ever moving into the coming year.

“Utilize risk management tools that are in front of you to minimize your losses and allow the market appreciation that we think should seasonally occur to develop,” says Zimmerman. “Then lock in some higher prices once you get to a profit incentive that you’re comfortable with.”

Looking to the future

The biggest thing Zimmerman says to keep in mind in future years, is that the herd rebuilding stage looks different for everyone.

“Over time the optimal scenario is you always have a few cows and few stocker cattle,” says Zimmerman. “Then you can flex in and out of the numbers of each operation as cyclical tendencies develop.”

In the current phase where grain prices are softer and cattle prices are higher, certain aspects of the cattle business even offer better opportunities for profit than others in the short run.

“Perhaps the best opportunity short-run is to develop feeder cattle and add weight to cattle for a few years until heifer numbers rebuild and prices go down,” says Zimmerman. “When that happens, you can lean more into the heifer side of the equation, developing more of cows and whittling down on the feeder side.”

A systems approach, Zimmerman says, will be the key to growth in 2025 and beyond.

“Don’t get caught up in the idea that you’re just a cattle feeder or just a cow/calf guy or just a farmer,” says Zimmerman. “Think about how each aspect of the operation can ebb and flow and benefit the other segments of the farming enterprise. If you think of each one as a cog in a system, you’ll find more success longer term.”

Checking in with the Checkoff .

All Celebrations Start With Beef

Beef Promotion Operating Committee Approves Fiscal Year 2025 Checkoff Plan of Work

The Cattlemen’s Beef Board will invest approximately $38 million into programs of beef promotion, research, consumer information, industry information, foreign marketing, and producer communications during fiscal 2025, subject to USDA approval.

In action at the end of its September 4-5 meeting in Denver, Colorado, the Beef Promotion Operating Committee (BPOC) approved Checkoff funding for a total of 12 “Authorization Requests” – or grant proposals – for the fiscal year beginning October 1, 2024. The committee, which includes 10 producers and importers from the Cattlemen’s Beef Board and 10 producers from the Federation of State Beef Councils, also recommended full Cattlemen’s Beef Board approval of a budget amendment to reflect the split of funding between budget categories affected by their decisions.

Eight contractors and two subcontractors brought 12 Authorization Requests worth approximately $46.8 million to the BPOC this week, approximately $8.8 million more than the funds available from the CBB budget.

“We’re consistently impressed with the proposals that our contractors bring forward each year, and choosing which initiatives to fund is a real challenge,” said Andy Bishop, CBB and BPOC chair. “Our budget amounts to slightly less each year because of inflation. To put it in perspective, a dollar in 1985 is worth just 35 cents1 today.

That means we simply don’t have the buying power that we had when this program first started.

“As we expected, the Authorization Requests we reviewed

this week were full of new ideas and innovative approaches supporting the Checkoff’s core programs of research, promotion, foreign marketing, industry information, consumer information and producer communications. Our committee did a great job of balancing our budget and distributing our limited funds in what we believe is the most optimal way possible. I personally thank our contractors and committee members for all their hard work, and I look forward to future Checkoff successes throughout FY25.”

In the end, the BPOC approved proposals from eight national beef organizations for funding through the FY25 Cattlemen’s Beef Board budget, as follows:

• American Farm Bureau Foundation for Agriculture$600,000

• Cattlemen’s Beef Board - $1,800,000

• Foundation for Meat and Poultry Research and Education - $600,000

• Meat Import Council of America / Northeast Beef Promotion Initiative - $900,000

• National Cattlemen’s Beef Association - $25,700,000

• National Institute for Animal Agriculture - $95,000

• North American Meat Institute - $280,000

• United States Meat Export Federation - $8,000,000 Broken out by budget component – as outlined by the Beef Promotion and Research Act of 1985 – the FY25 Plan of Work for the Cattlemen’s Beef Promotion and Research Board budget includes:

• $9,120,000 for promotion programs, including beef and veal campaigns focusing on beef’s nutritional value, eating experience, convenience, and production.

• $8,600,000 for research programs focusing on pre- and post-harvest beef safety, scientific affairs, nutrition,

2024 Beef Promotion Operating Committee - Back Row (left to right): Jason Hitch, Terry Quam, Andy Bishop (Chair), Andy Kellom, Dan Hanrahan, Dave Hamilton, John Ferry, Al Lyman (Illinois), Chuck Coffey, Trish Dowton; Front Row (left to right): Mark Goes, Shannon Treichel, Tammy Wiedenbeck, Nancy Jackson, DVM, Cheryl DeVuyst, PhD, John Scanga, PhD, Dan Gattis (Vice-Chair), Travis Maddock, PhD, Ryan Moorhouse; Not Pictured: Mark Sustaire

sustainability, product quality, culinary technical expertise, and consumer perceptions.

• $7,500,000 for consumer information programs, including Northeast influencer outreach and public relations initiatives; national consumer public relations, including nutrition-influencer relations and work with primary- and secondary-school curriculum directors nationwide to get accurate information about the beef industry into classrooms of today’s youth. Additional initiatives include outreach and engagement with food, culinary, nutrition and health thought leaders; media and public relations efforts; and supply chain engagement.

• $2,955,000 for industry information programs, including dissemination of accurate information about the beef industry to counter misinformation from other groups, as well as funding for Checkoff participation in the annual national industry-wide symposium about antibiotic use. Additional efforts in this program area include beef advocacy training and issues/crisis management and response.

• $8,000,000 for foreign marketing and education, focusing on 13 regions, representing more than 90 countries around the world.

• $1,800,000 for producer communications, which includes

investor outreach using national communications and direct communications to producers and importers about Checkoff results. Elements of this program include ongoing producer listening and analysis; industry collaboration and outreach; and continued development of a publishing strategy and platform and a state beef council content hub.

The full fiscal 2025 Cattlemen’s Beef Board budget is approximately $42.2 million. Separate from the Authorization Requests, other expenses funded include $305,000 for program evaluation; $750,000 program development; $200,000 for Checkoff education resources; $575,000 for USDA oversight; $220,000 for state services; $200,000 supporting services and litigation; and approximately $2.0 million for CBB administration. The fiscal 2025 program budget represents an increase of slightly less than 1.0% percent, or $150,000, from the $42.1 million FY24 budget.

For more information about the Beef Checkoff and its programs, including promotion, research, foreign marketing, industry information, consumer information and safety, contact the Cattlemen’s Beef Board at 303-220-9890 or visit

DrivingDemandForBeef.com.

1 Source: January 2023 Consumer Price Index Inflation Calculator

OF EXTERNAL BEEF CHECKOFF PROGRAM REVIEWS AND ASSOCIATED PROJECTS HISTORY

Commissioned Research/Study: Demand Determinant Study III

Researchers: Kansas State University & Purdue University

Program Reviewed: Veal Marketing & Public Relations

Contractor: National Cattlemen’s Beef Association

Program Reviewed: Beef Issues & Reputation Management Contractor: National Cattlemen’s Beef Association

Kansas State University & Purdue University

Program Reviewed: Beef-Based Curriculum Resources

Contractor: American Farm Bureau Foundation for Agriculture

Program Reviewed: Producer Communications –Check-in from 2018 Review Contractor: Cattlemen’s Beef Board

Program Reviewed: Sustainability Research Tactic Contractor: National Cattlemen’s Beef Association

Program Reviewed: Antibiotics Symposium Contractor: National Institute for Animal Agriculture

Program Reviewed: Beef Advocacy Training & Engagement Tactic

Contractor: National Cattlemen’s Beef Association

Program Reviewed: Beef Quality Assurance Tactic

Contractor: National Cattlemen’s Beef Association

Program Reviewed: Veal Quality Assurance

Contractor: North American Meat Institute

Commissioned Research/Study: ROI Study

Researcher: Cornell University

Love Beef Tender

Love Beef Tender

How Aging Affects Beef’s Tenderness

Tenderness is one of the biggest influencers of consumer approval of beef. Since most consumers can differentiate between tough and tender beef, improving tenderness is a high priority for the beef industry. One of the best methods to do this is by aging beef. According to aging standards, muscles should age for a minimum of 14 days for optimal effect. The majority of aging in the industry exceeds this minimum standard, with average aging times at foodservice and retail at 31.5 and 25.9 days, respectively1. Currently, aging combined with other product quality improvements such as rising USDA quality grades (aka, more marbling) the use of electrical stimulation in processing plants and greater implementation of branded programs have resulted in all-time high levels of beef tenderness across all sectors of the supply chain. Understanding the science behind aging allows retailers, foodservice operators and chefs to have more informed conversations when purchasing beef.

Aging of meat is a natural process that occurs when meat is stored under controlled refrigerated conditions. This process is used to affect traits that influence consumer satisfaction, including tenderness and flavor. Different cuts and sometimes different USDA quality grades of the same cut require different aging durations to fully capitalize on tenderness improvements.

Measuring Beef Tenderness

Scientists use two methods to measure beef tenderness. The first method is Warner-Bratzler shear force (WBSF), which assesses tenderness by measuring the amount of force in kilograms necessary to shear multiple one-half-inch core steak samples following cooking and cooling2. The second option is the Slice Shear Force (SSF) method, which measures

the force, same as WBSF, of a 1-cm thick, 5-cm long slice from a steak immediately following cooking3. For both methods the higher the shear force value the tougher the meat. The use of WBSF is seen in the research sector, while SSF has been more widely used in industry applications. It’s important to understand the impact of shear force values on the eating quality of a product. Using shear force values, you can predict the likelihood a consumer will find the tenderness of a cut acceptable. For example, consumers found that the tenderness of a Strip Steak was acceptable 50% of the time when the shear force value was 4.4 kg, however they also found that at a shear force value of 3.7 kg, 68% of the time the tenderness was acceptable. By decreasing the shear force value by only 0.7 kg, there was an 18% increase in acceptability. These values are helpful to establish optimal endpoints for different beef cuts2

Aging Considerations

Aging beef is not a one-size-fits-all proposition. Optimal aging time varies from cut to cut and amongst different USDA quality grade and is established by determining the amount of time needed to complete the aging response to reach the target WBSF value. Knowledge of initial tenderness, the established aging response, and the rate of tenderization is necessary to determine the aging time required for a beef cut to reach the target tenderness level.

Initial tenderness is classified as tenderness before aging, which varies amongst muscles and between quality grades. Even within the same subprimal such as a Chuck Roll or Shoulder Clod, individual muscles (or finished cuts) differ in initial tenderness. Understanding aging response for individual cuts and across quality grades is also essential. The aging response is the overall change in shear force values that

Cast Iron Steak Au Poivre

can occur for various cuts. Lastly, the rate of tenderization characterizes the speed at which improvement in shear force is made. When developing postmortem aging periods, all the above factors must be considered2

Utilizing this approach, researchers at Colorado State University developed guidelines for aging specific cuts. Across all cuts, Select muscles tend to show a more rapid aging response than Choice muscles, which means that the shear force value improvement from day 2 to day 28 is greater in Select muscles. Since Select muscles tend to begin with a higher value than Upper 2/3 Choice muscles (Figure 1), they typically require a longer aging duration to achieve the same tenderness as their Choice counterparts2

Beef Loin Aging

A Select Strip loin completes over 90% of its aging response between days 21 and 28, while the Choice Strip loin reaches the target threshold of < 3.7 kg in just 10 days. By day 14, a Choice Strip loin will have completed almost 95% of its aging response while, during the same time frame, a Select Strip loin will have completed only 65%. Quality grade differences are also seen in the initial tenderness of this cut. A Choice Strip begins with a lower tenderness value than a Select Strip before any aging mechanisms or responses have occurred. The same trend can be seen for other muscles, such as the Tri-tip2

While the quality grade of cuts like the Strip loin and the Tri-tip affect aging response, the quality grade of other cuts, like the London Broil from the beef round, have no effect. Twenty-one days provides more than 90% of shear force improvement for both Select and Choice London Broils2.

Beef Round Aging

Muscles from the round are typically less tender on average than muscles from the loin or the chuck. Cuts with higher initial shear force values and less than 14 days of aging can result in tough beef that inhibits consumer acceptance2 Around 40% of Bottom Rounds at retail are aged less than 14 days, which is less than the minimum beef aging standard. Looking further than the aging guidelines of 14 days, cut specific aging recommends aging Bottom Rounds closer to 21 days to achieve optimal results. With Bottom Rounds being inherently tougher than other muscles that are available to consumers, it is critical to achieve the maximum aging response to help this cut have greater acceptability. Using cut specific aging allows for less valued, underutilized cuts

like the Bottom Round to have a better chance of consumer acceptance than they would have with just a standard 14-day aging protocol.

Muscles from the loin and chuck follow similar aging trends. Having lower initial shear force values than a Bottom Round Steak, muscles from the loin and chuck can be aged for less time. For example, a Tri-tip aged for 14 days has a noticeable tenderness improvement compared to a similarly aged Bottom Round. For optimal response, the Tri-tip still requires more than 21 days of aging. However, with its lower initial shear force value, half of consumers would already consider the Tri-tip more tender than the Bottom Round without any aging occurring2.

Beef Aging and Flavor

In addition to affecting beef tenderness, aging can influence flavor and not always in the direction you’d assume. Beef aged for 28 days or less shows no effect on positive or negative flavors. However, diverse flavor effects can result from longer aging. Research shows beef wet-aged for more than 35 days starts to show the development of offflavor notes like metallic, sour, oxidized, musty/earthy, and liver-like. So, while aging improves tenderness, other traits affecting beef palatability may be altered with increased aging time4.

Bottom Line

Understanding the outcomes from both targeted and overall beef aging allows retailers, foodservice operators and chefs to have more informative conversations with their beef product vendors. Minimum aging requirements are often part of overall beef product specifications set with vendors. Proper aging of beef is required to ensure a great beef experience and a strong, well-informed aging program can serve as a point of differentiation point for those merchandising and menuing the product.

Use this comprehensive chart to see optimum aging times, by quality grade, for several popular beef cuts to reach 95% aging response.

1. Martinez, H. A., A. N. Arnold, J. C. Brooks, C. C. Carr, K. B. Gehring, D. B. Griffin, D. S. Hale, G. G. Mafi, D. D. Johnson, C. L. Lorenzen, R. J. Maddock, R. K. Miller, D. L. VanOverbeke, B. E. Wasser, and J. W. Savell. 2017. National Beef Tenderness Survey–2015: Palatability and Shear Force Assessments of Retail and Foodservice Beef. Meat and Muscle Biology 1:138-148. doi:10.22175/mmb2017.05.0028

2. Industry Guide for Beef Aging. Available at: https://www.beefresearch.org/CMDocs/BeefResearch/Industry%20 Guide%20for%20Beef%20Aging.pdf.

3. Shackelford, S. D. and T. L. Wheeler. 2009. Slice Shear Force. Available at: https://www.beefresearch.org/CMDocs/ BeefResearch/PE_Fact_Sheets/Slice_Shear_Force.pdf.

4. Foraker, B., D. Woerner, D. Gredell, J. Legako, J. Tatum, J. Martin, R. Delmore, A. Heuberger, K. Belk. 2017. Identifying the Influence of Post-mortem Aging Length and Method on Flavor and Tenderness of Beef Strip Loins. Unpublished. Available at: https://www.beefresearch.org/CMDocs/BeefResearch/PE_Project_Summaries/ FY17_Woerner_Post_Mortem_Aging.pdf.

Figure 1

The Perfect

CLASSIC BEEF

WELLINGTON

INGREDIENTS

• 1 center cut beef Tenderloin Roast, chain removed (about 2 pounds)

• 1 teaspoon olive oil, divided

• 1/2 teaspoon salt

• 1/2 teaspoon pepper, divided

• 8 ounces mushrooms

• 1 large shallot

• 2 tablespoons dry red wine

• 2 tablespoons Dijon-style mustard

• 1/2 teaspoon dried thyme

• 1 sheet frozen puff pastry (1/2 package), thawed

COOKING

1. Heat 1/2 teaspoon oil in large nonstick skillet on mediumhigh heat until hot. Combine salt and 1/4 teaspoon pepper. Press evenly onto all surfaces of beef Tenderloin Roast. Place roast in skillet; brown evenly. Remove roast from skillet.

2. Heat oven to 425°F. Place mushrooms and shallot into food processor; pulse on and off about 10 times until finely chopped. Do not over process. Heat remaining 1/2 teaspoon oil in same skillet over medium-high heat until hot. Add mushrooms and shallot; cook 4 to 6 minutes until tender and all liquid is evaporated, stirring often. Add wine; cook 2 to 3 minutes until all liquid is evaporated. Stir in mustard, thyme, remaining 1/4 teaspoon pepper. Cook 2 to 3 minutes. Remove from skillet to medium bowl; cool. Cook’s Tip: Mushrooms and shallot may be finely chopped by hand.

3. Line rimmed baking sheet with aluminum foil and place in oven. Unfold pastry dough on lightly floured cutting board. Roll pastry out to 12 by 9-inch rectangle; lay dough with shortest edge toward you. Spread mushroom mixture onto pastry dough, leaving 1/2-inch border around edge of dough. Place roast in center of mushrooms. Fold pastry dough neatly around roast, stretching dough if necessary. Cut off excess pastry dough; press to seal overlapping edges. Remove baking sheet from oven and dust lightly with flour. Place pastry-wrapped roast, seam-side down, on baking sheet. Cut 4 (2-inch) vents in top of pastry. Cook’s Tip: Use any excess dough to decorate Wellington.

4. Bake in 425°F oven 35 to 50 minutes or until golden brown and instant-read thermometer inserted into center of roast registers 135°F for medium rare; 150°F for medium. Transfer Beef Wellington to carving board. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve into slices and serve with your favorite vegetables.

Gathering

Gathering

CLASSIC BEEF CHATEAUBRIAND

INGREDIENTS

• 1 beef Tenderloin Roast, Center Cut (2 to 3 pounds)

• 4 tablespoons butter, divided

• 1/2 cup shallots

• 1 pound sliced mushrooms

• 1-1/2 tablespoon minced garlic

• 1-1/2 cup dry white wine

• 2-1/4 cups reduced-sodium beef broth

• 1-1/2 teaspoons dried tarragon leaves

COOKING

1. Preheat oven to 425°F. Season beef roast with salt and pepper, as desired. Place roast on rack in shallow roasting pan. Insert oven-proof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425°F oven 35 to 45 minutes for medium rare, 45 to 50 minutes for medium doneness.

2. Melt 2 tablespoons butter in skillet. Add shallots; cook 2 minutes until golden brown. Add mushrooms and garlic; cook 3 to 4 minutes until mushrooms are tender. Stir in wine; simmer 7 to 8 minutes. Add broth; bring to a boil. Simmer 15 to 20 minutes until liquid is reduced by half. Stir in remaining 2 tablespoons butter until melted. Stir in tarragon leaves. Season with salt and pepper, as desired.

3. Remove roast when meat thermometer registers 135°F for medium rare, 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

4. Carve roast into slices, season with salt, as desired. Spoon sauce over beef.

By Charlyn Fargo-Ware

Cooking for the Holidays can be a bit stressful. Not only is there the mother-in-law to consider, but all the sisters-in-law. I had five sisters-in-law –and all of them could cook. Talk about stressful! There is just something about the holidays that makes us want everything to be perfect.

But what I have learned is what really matters is the love you add to the dish. I have wonderful memories traveling to South Dakota to see my precious mother-in-law (now in heaven) and being with those five sisters-in-law, who eventually became like sisters.

When they all came to visit, I made a prime rib for our Christmas dinner. It was mostly successful. But I learned a few things along the way, such as how to take the intimidation out of that prime rib – mostly stressful because it is big and a little expensive due to its size, but it still way cheaper to serve prime rib from home than order from a restaurant. I also learned that cooking something easier can be a great holiday meal as well.

But first, let us take the intimidation out of prime rib. If you have ever carved into a prime rib at a big holiday meal expecting a juicy, perfectly pink interior only to discover a dry, overcooked roast, help is only a recipe away.

The rule of thumb is to buy one pound per person. A bone-in standing rib roast will feed about two people per bone. If you are preparing a large holiday meal with plenty of other food, you could plan on ½-3/4-pound prime rib per person.

The prime rib roast – sometimes called a standing rib roast – is taken from the back of the upper ribs of the cow and typically makes up about seven ribs. You do not have to buy the entire section, just tell the butcher how many pounds you would like. If you buy a bone-in prime rib, ask the butcher to cut the bone off and tie it to the roast for you. That allows you to cook the bones with the meat for extra flavor, then you can easily remove them before carving the roast. For a boneless prime rib, set it on a rack in a skillet or pan, or tray, to roast.

Start by removing the roast from the refrigerator about an hour before cooking to give it time to come to room temperature. Season with salt and cover with plastic wrap while it rests. Consider an herb rub of salt, pepper, fresh thyme, rosemary, garlic and olive oil and rub it over the outside of the roast. My friend Dana Range prefers to coat the outside with a simple Montreal steak seasoning on the family holiday prime rib.

How long you cook a prime rib depends on how rare you want the meat. Where many of us go wrong is starting it too early. This is not like a roast with potatoes and carrots that many of us cook for several hours in the oven. A prime rib is cooked at a much higher temperature for about 15 minutes, then the temperature is lowered to 325°F.

Here is where math is required; cook the meat at 325°F for 10-12 minutes per pound for rare (115-120°F), 13-14 minutes

per pound for medium rare (°F) and 14-15 minutes per pound for medium well (145-150°F). It’s best to undercook it a little as the meat temperature continues to rise 5-10 degrees when it is resting out of the oven.

Here is another key to a juicy prime rib – allow it to rest. Remove the prime rib from the oven and tent the entire roast with foil or butcher paper. Let it rest for at least 30 minutes before you cut it. It allows the juices to seal back into the meat. If you cut the meat too soon, the juice runs out and the meat is chewy.

I remove the bones or cut the kitchen string for a bonein roast before carving. Once carved it is ready to serve, typically with horseradish sauce.

If that seems complicated, it really is not. My chef friend Kevin Sullivan prefers the oven method to cooking a prime rib on the grill because he can control the heat better. And if you have a good meat thermometer – and a little patience – you can turn out a prime rib that even the sisters would approve.

But holidays should not be stressful – with or without a prime rib – especially for the farmer.

Dana and her family have great memories making horseshoes for Christmas dinner – cooking loose, seasoned hamburger (or chicken tenders for the little ones), having a slow cooker of homemade cheese sauce, baking the fries and letting everyone make their own horseshoe or pony shoe. Her extended family of 16-20 also loves filets on the grill for a special holiday meal, served with baked or mashed potatoes, a tossed green salad and a special dessert.

My son, Jayden Ware, prefers when I make Italian beef for Christmas dinner, allowing plenty of family time. I start the Italian beef early in the morning and let it cook all day, allowing all of us to open presents, play games or watch a movie.

After all, the holidays are really about family and friends and having fun together. Sharing a meal is just the icing on the cake.

Here’s a family recipe for never-fail Italian beef.

• 3 pounds Chuck roast

• 1 onion, chopped

• 1 package Onion soup mix (dry)

• 1 cup red wine

• 1 cup beef broth

• 2 tablespoons Italian seasoning

• Salt and pepper

• 1 (16-ounce) jar pepperoncini peppers

• Hoagie buns

Sear the roast on both sides in a large pan on the stove. Transfer to a slow cooker. Add the chopped onion, soup mix, red wine, beef broth, Italian seasoning, salt and pepper (to taste). Add half the peppers and half the liquid. Let that cook for 6-8 hours on LOW, then shred meat, serve with the rest of the pepperoncinis. Serves 6-8.

For delicious Prime Rib recipes, cheeseburgers to serve Santa, and delicious hors d’oeuvres for Christmas parties visit BeefItsWhatsForDinner.com.

IN THIS ISSUE:

November/December 2024

BOARD OF DIRECTORS

President: Carla Jurgenson

Vice President: David Mool

Secretary: Clay Sellmeyer

Business Manager: Doug Turner

Past President: David Jenkins

Bureau County: Vaughn Kiner

Central Illinois: Luke Lemenager

Logan County : Carla Jurgenson

Northern Illinois: Jarad Carroll

South Central: Richard Hurst

Wabash Valley: Shaye Harre

Directors at Large:

Sam Brumleve

Brent Hinkle

TJ Curtin

Brian Hutchins

Kyle Buetke

Jeff Dameron

Chris Cassady

Clay Sellmeyer

Dan Naughton

Eric McClure

David Mool

Bodee Schlipf

Brad Evans

Tracey Rawlings

CONTACT

To place advertisements or your latest Angus news contact: Olivia Hoots Illinois Beef Editor Illinois Beef Association 217-787-4280 olivia@illinoisbeef.com www.illinoisbeef.com

ON THE COVER

Photo by Zack Arnold at IBA Farm Family of the Year’s operation, Kramer Farms, of Keith Kramer and his grandson, Owen.

UPCOMING EVENTS

Visit the Events page

www.illinoisangus.com for a list of

and Angus sales this winter.

Message from your President

Harvest is moving along; some are finishing up and others are still in the thick of it. The final cutting of hay has been harvested and cows are out on stalks, or the corn stalks are rolled up into bales for feed or bedding. Spring calves have been weaned and cull cows have been identified and are getting fed for market. Fall calves are on the ground growing and getting ready to endure the winter season. Aren’t we a busy lot?

Sale season has also been underway since September, pictures taken, and videos posted. Angus enthusiasts are viewing the posts daily looking for that next donor or show heifer/steer for the 4-Hers/ juniors in their family. Your Association has been busy trying to assist our members with resources that can help them be successful Angus breeders. We are offering a Bred Female Sale on December 14 at Fairview Sale Barn in Fairview. The Females will be registered Angus cattle offered by our own members. You can find information on this sale and other upcoming Illinois Angus breeder sales on our Illinois Angus Association Facebook page and on our website https://Illinoisangus.com.

Mark your calendars for our next annual meeting. We will offer a mini conference/annual membership meeting/banquet on March 14, 2025, at Northfield Center in Springfield. There will be something for everyone (juniors, Auxiliary members and IAA members). If you are not a current member, watch for the information in upcoming issues, you are welcome to join us to see what we are about.

The Roll of Victory (ROV) show that has historically been connected to the Illinois State Fair Angus Open show has been moved to the Central Illinois Angus Preview Show. This show is the first weekend of June held at the Interstate Center in Bloomington. This will be the first ROV show in the 2025-2026 points year.

I wish you all a successful year-end and a blessed holiday season!

Your

President, Carla Jurgenson

imcntry1@aol.com | (217) 737-6160

Carla Jurgenson, Illinois Angus Association President

March 8 • Northfield Inn, Suites & Conference Center

2025 ANNUAL BANQUET & CONFERENCE

FEATURES OF THE DAY’S PROGRAM INCLUDE:

Illinois Junior Angus Activities:

We are excited to host the Second Annual Banquet for the Illinois Angus Association on March 8, 2025 at the Northfield Inn and Suites in Springfield Illinois. This year will feature Junior and Adult Tracks for the afternoon with programs focused on marketing strategies for today’s Angus Producer.

• Lunch at a Certified Angus Beef Restaurant and Tour of HyVee Meat Counter and discussion of branded beef in retail

• Speakers including: Representatives from SCOnline, Certified Angus Beef, and Angus Media Staff

• The Annual Meeting of the IJAA, Elections, Celebration of Accomplishments

Illinois Angus Association:

• Speaker Rotation Focused on Marketing: featuring speakers from SCOnline, Certified Angus Beef, and Angus Media Staff

• Illinois Angus Association Annual Meeting

• Joint Illinois Angus and Illinois Junior Angus Banquet:

• Social Hour, Dinner and Auction to Raise Support for Junior Angus Activities

Sponsorship Levels:

• Premier Sponsor ($1000 and Up): Trade Show Booth, Signage at event and in Advertising leading up to event

• Gold Sponsor ($500 and Up): Signage at Event and in Advertising leading up to event, Option to provide information on tables at event and dinner

• Mention Sponsor ($250 and Up): Mention of Name in Program at Annual Meeting and on tables at Banquet

Registration will open up after January 15. For more information or to support the Conference as a Sponsor please contact Tracey Rawlings at 217-737-6607 or Theresa Miller at 217-649-1990.

Adam Stuckemeyer earns Junior Bronze Award

Adam Stuckemeyer, Altamont, 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, Mo.

Stuckemeyer is the 18-year-old son of Daron and Crystal Stuckemeyer and attends Beecher City High School. He is a member of the NJAA and the Illinois Junior Angus Association.

He has participated in local, state and national shows. At the National Junior Angus Show (NJAS), Stuckemeyer participated in the livestock judging contest.

He has submitted DNA samples for Genomic Profile Testing through Angus Genetics Inc. (AGI) and has consigned cattle to the Illinois Performance Bull Sale and the Wabash Valley Sale.

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 1703 Angus with the American Angus Association® during fiscal year 2024, which ended Sept. 30, according to Mark McCully, Association chief executive officer.

The 10 top recorders in Illinois are: Musgrave Angus, Griggsville; TWG Farm & Ranch Management, Mount Carroll; Panther Creek Ranch, Bowen; Windy Hill Meadows, Aviston; Prairie View Farm, Gridley; Callan Farms Inc, Stonington; Bremer Bros, Metropolis; Beasley Brothers Angus, Creal Springs; Rock Creek Farms, Plano; Rudow Family Cattle Co, Pana.

Angus breeders across the nation in 2024 registered 302,716 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.”

Stuckemeyer during the Junior Beef Show at the Illinois State Fair.

Show Results

2024 World Beef Expo Roll of Victory Angus Show

Milwaukee, Wis. | September 20

Judge: Garrett Knebel, Mont.

Photos by Next Level Images

Grand Champion Cow-calf Pair

TLF Northern Miss Owned by Holly Marsh

Grand Champion Female

DSM Sheza Gold Digger 954

Owned by Charlotte Musser

• Cow/calf pairs

• Bred Heifers

• Bred Cows, including several donors • Open Heifers

The ILLINOIS BULLETIN

November/December

PRESIDENT

Kevin Babbs

618-322-5880

VICE PRESIDENT

Craig Crutcher

815-289-2855

MEMBERSHIP SERVICES

Noah Benedict

217-372-8009

nojo1132@gmail.com

TREASURER

Buddy Edenburn 217-649-0108

BOARD OF DIRECTORS

Matt Anderson - 309-267-1410

Dave Biggs - 815-285-0227

Andrew Spinazola - 309-313-2191

Jimmy Bernard - 779-771-4687

Kim Carney-Rhodes - 217-899-4104

Chad Crane - 815-712-5739

Yale Young - 815-867-7333

Travis Meteer - 217-430-7030

Lucas Stumpf - 618-830-0971

ON THE COVER

Herefords grazing at the operation of IBA Outstanding Juniors of the Year, Kade and Kendall Boatman. Photo by Zach Arnold.

PRESIDENTIAL PERSPECTIVE

Fall has arrived and along with that comes the fall sale season. Demand for Hereford cattle continues to be strong into the fall as you can confirm with some of the sale averages and totals that have been commanded. As the sale season moves forward there will be some great opportunities in the coming weeks and months to purchase some outstanding genetics to jump start your breeding program. Do not miss an opportunity to support your fellow breeders in the Illinois Winter Classic sale on December 14th in Carthage, Illinois. Feel free to contact Noah Benedict with any questions at 217-372-8009.

I would also like to congratulate all of the Illinois junior exhibitors on representing the Land of Lincoln extremely well at the Jr. Nationals in Grand Island, Nebraska. Illinois had numerous exhibitors that found themselves at the backdrop at the “Granddaddy of them all”. The Hereford shows at the Illinois State fair did not disappoint either. A good turnout of quality cattle in all shows that proved to be an extremely competitive event for all. I would like to wish everyone continued success into the Fall and Winter show season.

We have seen a wide variance of weather extremes across the state this year and in our area it has continued to be extremely wet while others just miles away are dry and feeding hay already. It appears we have some nice Fall weather headed our way the next couple of weeks so hopefully we can get a good start to the Fall harvest.

Wishing everyone a safe and bountiful harvest and please continue to pray for the hurricane victims in the southern states. Have a safe and blessed fall,

-Kevin Babbs

CATCHING UP WITH CORBIN

Greetings everyone,

Since I last visited with you in this format, it has been full throttle in the region for AHA activities. Namely, sales have been the primary focus for the last 45 days, and demand for Hereford genetics has been impressive to witness. National cow herd numbers at historic lows in tandem with progressive pedigrees has been a perfect combination to allow Hereford breeders to capitalize on their value. You can check out sale reports on the AHA website or in the upcoming November Hereford World for additional details.

As I write this to you, we are all getting prepared to head for Kansas City for the annual meeting and activities at the American Royal. Educational sessions, association updates/ information, and membership business amongst other things are on the agenda for the week. On top of this, be sure to join us for The Ladies of The Royal sale on Saturday preceding the American Royal Junior Show. A great offering of live cattle and genetics will be available!

If you have not already begun to do so, I encourage you to make plans to include your feeder calves in the Greater Midwest Hereford-Influenced Feeder Calf Sale scheduled for January 4 th , 2025 in Carthage, IL. For more information and to get signed up, get a hold of Brent Lowderman the team at Carthage Livestock and they will answer any questions you may have. The Greater Midwest sale has long been one of the premiere events to market Herefordinfluenced cattle anywhere in the country, and this year is shaping up to be just the same.

Corbin Cowles, American Hereford Association Territory 5 Field Staff

I hope the remainder of harvest is fruitful and safe for all of you. As always, please feel free to reach out if I can be of any assistance.

All the best,

-Corbin

Cowles

Kevin Babbs, Illinois Hereford Association President

SALE RESULTS

HEREFORD PRODUCERS HOST SUCCESSFUL FALL SALES

Lorenzen Farms Striving for

Integrity Sale - 9/6/24

25 Lots

Gross - $150,200

Average - $6,008

Lowderman Cattle Company Illini

Top Cut Cow Herd Dispersal9/15/24

67 Lots

Gross - $439,700

Average - $6,563

Hawk Livestock Online Sale10/8/24

10 Lots

Gross - $133,750

Average - $13,375

Perks Ranch Fall Celebration Sale - 10/12/24

41.5 Lots

Gross - $452,050

Average - $10,893

Purple Reign Cattle - 10/13/24

18 Lots

Gross - $281,000

Average - $15,611

Bernard Show Cattle - 10/15/24

9.5 Lots

Gross - $36,000

Average - $3,790

Greater Midwest Certified Hereford

• Selling both steer and heifer calves

• Calves will be sorted by weight, type, and sex.

• Sale cost will be $27 /head. This includes sale barn’s commission and insurance, and sale administration.

feeder Calf sale CALL FOR CALVES

• An additional $50 per head fee will be assessed to all cattle that are deemed ODDS by sale management. ODDS are cattle that are not Hereford appearing, have hanging bags, horned or not properly dehorned, bad feet, bad eyes, sick, or extremely thin. Cattle under 300 pounds may also be considered an ODD!

• Check off will be charged at state of origin rate. Ex: Illinois is $1.50/ hd

• Yardage will be charged at $1.50/hd.

• Feed charge at barn for hay, water $1.50/head/day.

• Postage to mail tags will be deducted from sale check.

• Cattle tagged by Carthage Livestock will be charged $1.50/hd.

• All cattle will be required to have a CHB tag .... $3.50 per tag .. available July 1, 2024

• Contact Brent Lowderman for early arrivals or questions regarding vet work (309) 221-9621, clinc@live.com.

WINTER CLASSIC SALE

Location: Carthage Livestock Inc. 1300 Wabash Ave., Carthage, IL 62321 Sale Schedule: Friday, Dec.13th

3 p.m. – All cattle in place at Carthage Livestock, Inc.

6 p.m. – Illinois Hereford Association Social at the Wood Inn. Saturday, Dec.14th at 11:30 a.m. Illinois Hereford Classic Association Winter Classic Sale

IJHA SPONSORS

HEREFORD

PLATINUM

PRODUCERS AND MORE SUPPORT THE ILLINOIS JUNIOR HEREFORD ASSOCIATION

Beck’s Superior Hybrids

Compeer Financial

Earlybird Nutrition

Edenburn Family Farm

Illinois Beef Association

Perks Ranch

GOLD

Addison & Tenley Stollard

Barron Road Herefords

Diamond Ag

Fleisher Farms

Illinois Hereford Women

Meteer Farms

M Media Co.

R3 Cattle Co

RGR Cattle Company

Russow Show Cattle

Stephens & Loehr Herefords

Storey Show Cattle

Syngenta

The Feed Bunk & Umbarger Show Feeds

VitaFerm/BioZyme, Inc.

SILVER

2TK Cattle Co.

Adcock Cattle

Bernard Show Cattle

Biggs Polled Herefords

Braun Farms

Chapman Herefords

Crane Herefords

Dave & Susan Anderson

Farm Credit Illinois

Frost Farms

Goldstein Farms

Happ Herefords

Head Brothers Land & Cattle, LLC

Hawk Livestock

Lehman Farms

Lorenzen Farms

McCaskill Farms

Purple Reign Cattle Co.

Rustic Oaks Farm

Second Creek Cattle Company

Spinazola Cattle

The Duis Family

Torrance Herefords

Ty Manufacturing

Wildcat Cattle Co.

BRONZE

Anderson Herefords

Apple Ridge Cattle

Bane Cattle

Behrends Farms

Benedict Herefords

Bickelhaupt Herefords

CeeLee Photography

Chris & Kelly Knobloch

Cole Farms

Crum Cattle Co.

Crutcher Livestock Services

CSC Show Cattle

Donald A. & Judy James Herefords

DCH Cattle Company

DUR Farms

Johnson Farms

Lemenager Cattle

Lowers Show Cattle

Mud Creek Farms

Newbold Farms, Inc.

Oak Hill Farm

Plainview Stock Farms

Richardson Farms

RTW Herefords

Sayre Hereford Farm

Stone Creek Cattle Co.

Tjardes Farms Livestock

West Wind Herefords

Walsh Show Cattle

Young Cattle Co.

HEREFORD DEADLINES & EVENTS

DEADLINES & SALES

11/15/2024 Fort Worth Stock Show Open Show Entry Deadline

11/18/2024 Cattlemen’s Congress Entry

IL (starting at 3 pm)

12/14/2024 IHA Winter Classic Sale — Carthage, IL (Sale starts at 11:30 am)

12/25/2024 Ad Deadline for February Baldy Advantage

1/4/2025 Greater Midwest Certified Hereford Feeder Calf Sale- Carthage, IL

1/10/2025 National Hereford Sale- Oklahoma City, OK

SHOWS

11/16/2024 North American International Livestock Exposition- Junior Female Show

11/19/2024 North American International Livestock Exposition- Open Female & Bull Show

12/5/2024 Western States Hereford Show- Junior Female Show

12/6/2024 Western States Hereford Show- Open Bull Show

12/7/2024 Western States Hereford Show- Open Bull Show

1/8/2025 Cattlemen’s Congress- Junior Female Show

1/9/2025 Cattlemen’s Congress- National Pen Show

1/10/2025 Cattlemen’s Congress- National Bull Show

1/11/2025 Cattlemen’s Congress- Open Female Show

1/16/2025 National Western Stock Show- Junior Female Show

1/18/2025 National Western Stock Show- Open Female & Bull Show

Bixler

HEREFORDS

Webel’s Wanderings Webel’s Wanderings

I hope this finds you on the back end of what has been a fast fall – a lack of rain has made the harvest run go quickly and created a lessthan-ideal situation on fall grazing. Our ponds are lower than I would like to see going into winter, and my fingers and toes remain crossed that the wells and other water sources continue to deliver. Looking on the bright side, we had very bountiful hay crops, so I guess if we need to start supplementing, at least we have the hay on hand to do so.

Since my last writing, it has been announced that the American Junior Simmental Association National Classic will be held next summer in Madison, Wisconsin, just a short drive from the Illinois border. The Illinois Association hosted the last time it was held there, so many of us have a very clear picture of the work that goes in to hosting such an incredible event for our youth. Dates of the event are July 6-12. Our Association is very proud of our two junior members on the AJSA Board, Emerson Tarr and Anna Webel. We know that they and the rest of the board will once again put on a first-class event filled with incredible cattle and incredible kids. The Simmental National Classic focuses on not only the quality cattle that the kids are exhibiting, but also offers one of the top educational contest formats for our juniors to compete in. Contests like Sales Talk, Public Speaking, Cattlemen’s Quiz, Genetic Evaluation, Livestock Judging and Showmanship, are all available to all participants of the event.

If you show Simmental cattle, I highly encourage you to consider this opportunity to help your junior member develop their skills and develop friendships and memories that will last a lifetime. If you have not shown Simmental cattle before, our breeders stand ready to put you in a position to compete that this awesome event! Check out a sale near you!

For those of us who call the Illinois Simmental Association home, I am certain there will be ample opportunities to support this National Classic through volunteering as a contest judge or any number of opportunities that may arise – no better time to get involved with your association than now!

Joe Webel, ISA President (217) 621-7362 | joe.webel@gmail.com

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.

Advertiser’s Index

Hadden Farms, Inc.

Hiel Trailer Sales

Hueber Feeds

Illinois Charolais Association O cers

President: SharleneBullard- 815-343-9381

Vice President: Marla Todd- 217-840-5949

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

Members:

LaFraise Farms, Flanagan

Dale - ehcstreB 5-67 4-4419 5932-476-518Steve - ehcstreB

Bertsche Farms, Flanagan Troy Bertsche- 815-67 4-1244

Bewely Farms, Yates City Beau Bewely - 309-358-143 4 / 309-208-0786

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

Nord Farms, Bloomington Ron Nord - 309-275-0409

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

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