Indiana BEEF Magazine, Summer 2019

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Summer 2019

GREAT NEWS

Japan Lifts Restrictions on American Beef Exports

• Consumers Continue to Love Their Beef

• Producer Spotlight: Lance Sennett & Sennett Cattle

• BOAH: Preventing Drug Residues in Meat


Indiana BEEF • Summer 2019


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Beef the Essence of Sustainability

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Executive Vice President’s

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Beyond Meat

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Indiana Beef

President’s Message:

magazine A publication of the Indiana Beef Cattle Association

IBCA Update

INDIANA BEEF is published five times a year in February, April, August, October and November. Closing date for advertising and editorial copy is the fifth of the preceding month with space to be reserved 30 days prior to publication.

Arrival of alternative proteins in the marketplace

All advertising and editorial materials are screened to meet rigid standards, but publisher assumes no responsibility for accuracy or validity of claims. All rights reserved. Each issue of INDIANA BEEF is mailed to approximately 4,700 cow-calf operators, purebred breeders, cattle feeders, educators, junior cattlemen and related beef industry representatives in Indiana.

Area Meetings

IBCA/IBC Staff

Great News on the Trade Front Consumers Continue to Love Their Beef BOAH: Preventing drug residue in meat

Executive Vice-President Joe Moore, jmoore@indianabeef.org Financial Director Greg Kaupke, gkaupke@indianabeef.org Exec Assistant and Special Events Coordinator Callie Cleveland, ccleveland@indianabeef.org Education & Industry Relations Director Maggie Daily, mdaily@indianabeef.org

Advertising rates available upon request.

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Special rates for multi-time placement and members.

Producer Spotlight: Lance Sennett & Sennett Cattle

For national accounts, please call Carey Brown at 859-278-0899

Membership

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Magazine Print & Design

Managing Late Summer Forage By Victor Shelton, NRCS State Agronomist/ Grazing Specialist

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Why BQA is More Important Than Ever

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Indiana Beef Council Recipe

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Producer/Household member dues: $75 Associate member dues: $150

Indiana Junior Beef Cattle Association

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POSTMASTER: send address changes to: Indiana Beef Cattle Association 8425 Keystone Crossing, Suite 240 Indianapolis, IN 46240

Indiana Beef

Barbeque Chipotle-Burgers Indiana Beef Council: Farm to Fork Tour

Printing Partners 929 West 16th Street, Indianapolis, IN 46202 Designer: Stacy Gibson Sales: Mindy Delp (10 Year 4H member)

Veal Producers at the Indiana State Fair

Cattle Association 8425 Keystone Crossing, Suite 240 Indianapolis, IN 46240 (317) 293-BEEF (2333) (800) 515-BEEF (2333) • (317) 295-8421 Fax indianabeef.org • hoosierbeefcongress.com

Indiana BEEF • Summer 2019

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Indiana Beef Cattle Association

'

President s message

Beef the Essence of Sustainability S

ustainability. It’s the latest buzz word in the media and on the internet. The Merriam-Webster Dictionary defines sustainability as; ”….relating to, or being a method of harvesting or using a resource so that the resource is not depleted or permanently damaged”. Sustainable Agriculture has been described as “any of a number of environmentally friendly farming methods that preserve an ecological balance by avoiding depletion of natural resources”. The question might be asked, do you really believe we have a sustainable food product? Are there facts to uphold the claim?

Through the use of modern science and research, we can now predict the genetic potential of cattle before they produce a calf. Rotational grazing systems, pasture inter seeding, and the use of cover crop grazing allows producers to better utilize their available land. The use of distillers grains allows us to use a by-product that otherwise would go to waste. What other industry can say they produce the same amount of quality product as in 1977 with one third fewer animals? In my estimation, that is sustainability at its finest. In March, NCBA’s Alissa Harrison, told the Texas Southwestern Cattle Raisers Convention, “What else can use unfarmable land and convert it into high quality protein? We’ve got a great story to tell”. Sometimes we assume everyone in rural America should naturally understand beef’s nutritional benefits and the beef animal’s sustainability. From personal experience, I can state even in ‘small town, rural America’ young and old have misinformation. It is time to set the story straight.

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Indiana BEEF • Summer 2019

Each year during Kosciusko County’s Ag Day, over 1,000 fourth graders pass through the Beef Station. Our cattlemen and women tell the kids beef animals are very special because of all the animal stations they visit, no other animal has four ‘stomachs’ and can claim to be a ruminant animal. The students learn beef animal’s digestive system allows them to eat food sources that other animals and man cannot eat; such as grass, hay, and corn stalks. Their ‘Beef 101’ story continues as they hear how these amazing ruminant animals convert all of those unordinary feed stuffs into an extraordinary, nutritious food product that we can eat and enjoy. Our time goes by quickly and we usually wish there was just a little more time to talk and answer questions. Do you have an organized Ag Day in your county? Are beef cattle represented in the day’s schedule? Consider organizing and volunteering in your county. We do have a great story to tell.

As you visit with extended family, friends, and neighbors at the fairs and festivals this summer, tell them about the food product you provide and explain beef’s value and sustainability. If you don’t take time to give facts to the public, activists, such as Representative Alexandria Ocasio-Cortez with her Green New Deal’s economic stimulus package, will tell her story. Have a great summer! I hope to visit with many of you at the Cattlemen’s Club and in the State Fair Cattle Barn. See you then!

Dr. Bruce Lamb


Update by joe moore

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s we approach the Indiana State Fair, I want to thank everyone who has stepped up to support the Indiana beef industry as a volunteer in the Cattlemen’s Club Ribeye Tent this year. We all take a tremendous amount of pride in knowing that the beef tent is the last remaining commodity food stand which is still being operated by industry volunteers. It takes hundreds of volunteers each year to create the 3 daily shifts for the 17 days of the fair.

The Cattlemen’s Club Committee has worked hard again this year preparing and is excited about the opportunities for the 2019 State Fair. The menu will include the Hoosier Ribeye Steak sandwich which is celebrating its 37th anniversary, the Smoked Beef Brisket sandwich will be served for the fourth year and the Cattlemen’s Choice Sandwich which includes 2 oz. of smoked beef brisket and a Hoosier Ribeye Steak built onto a hamburger bun. The $2 Tuesday offering will be the Smoked Beef Brisket Slider again this year. The sliders were a huge hit in 2018 with over 3200 being sold over the two $2 Tuesdays. The office recently underwent the annual CPA audit for the IBCA & the IBC. I am happy to report that both audits were completed without disagreement or issue and that the IBCA posted a positive net revenue this past fiscal year thanks in part to the successful 2018 Indiana State Fair and a very positive Hoosier Beef Congress. The Indiana Beef Council posted higher than expected revenue through the

Beef Checkoff remittance and lower than budgeted expenses for the year. This puts the IBC in great position for additional beef promotion and consumer outreach in the coming year. Much of the credit goes to the IBCA-IBC Board of Directors for their careful resource management of both organizations and the IBCA-IBC staff for their dedication and hard work during this past year. Greg, Callie and Maggie all work at the highest levels while carrying out the day to day functions of serving Indiana’s producers.

An option to renew your IBCA membership has been added to the IBCA website. Both the traditional mail-in form as well as the new electronic forms are now available. A credit card processing fee of $2.25 is added when paying membership online. All of us at IBCA enjoy the opportunities we are afforded to work with producers, allied industry partners and consumers on behalf of the beef business in Indiana. If you have thoughts or suggestions on how we can better provide services and tools for you, please call me. IBCA is here to serve you, its members.

I look forward to seeing everyone at the Indiana State Fair!

Joe Moore

Executive Vice President

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BEYOND

MEAT

ARRIVAL OF ALTERNATIVE PROTEINS IN THE MARKETPLACE T

he media has heralded the introduction of the Beyond Meat burger at fast food restaurants, grocery store meat cases and the New York Stock Exchange. These new plant-based burgers consist of pea protein, canola oil, rice protein, mung bean protein, and multiple other ingredients. We’re living in a world where plant-based and potential lab-produced products are becoming a reality. The National Cattlemen’s Beef Association (NCBA) along with their state affiliates is currently pushing to make sure that consumers know all the nitty-gritty details about lab-grown fake meat

production. Keeping informed is the best way that we as producers are going to be able to combat the misconceptions that lie within this plant-based product. They are working with the Food and Drug Administration to enforce properly marked labels to ensure that the labels aren’t misleading, so consumers know the true nature of their product. As of February, the USDA and FDA have created a framework to ensure that there is oversight on the production, labeling, cell collection, and cell growth of this “meat."

The laws governing plant-based proteins are quite different. The abundance of state laws seeking to constrain

IBCA-IBC 2019 Board of Directors EXECUTIVE COMMITTEE President . . . . . . . . . . . . . . . . . . . . . . . Dr. Bruce Lamb President -Elect. . . . . . . . . . . . . . . . . Neal Smith Vice President. . . . . . . . . . . . . . . . . . . Chad Lanum Treasurer. . . . . . . . . . . . . . . . . . . . . . . . Andrew Stewart Promotion Chair. . . . . . . . . . . . . . . . . Jennie Hodgen Membership Chair . . . . . . . . . . . . . . Tim Schwab Immediate Past President. . . . . . Joe Horstman Area 10 Director. . . . . . . . . . . . . . . . . Bob Dragani Area 11 Director. . . . . . . . . . . . . . . . . Kelley Sheiss Area 9 Director. . . . . . . . . . . . . . . . . . David Duncan Area 8 Director. . . . . . . . . . . . . . . . . . Ronnie Manning Area 5 Director. . . . . . . . . . . . . . . . . . Jeff Sherfield Area 6 Director. . . . . . . . . . . . . . . . . . Doug Abney Area 7 Director. . . . . . . . . . . . . . . . . . Cody Sankey

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Indiana BEEF • Summer 2019

Area 3 Director. . . . . . . . . . . . . . . . . . Mick Douglas Area 2 Director. . . . . . . . . . . . . . . . . . Jeff Armstrong Area 1 Director. . . . . . . . . . . . . . . . . . Fred Glover Marketing Representative. . . . . . Gordon Lowry Processing/Distribution Representative. . . . . . . . . . . . . . . Steve Beutler Service Representative. . . . . . . . . Brent Caffee Education Representative. . . . . . Sadie Davis Dairy Representative . . . . . . . . . . . John Metzger Purdue Animal Sciences Representative. . . . . . . . . . . . . . . Dr. Ron Lemenager Farm Bureau Representative. . . Keegan Poe Convention Chair . . . . . . . . . . . . . . . Jim Herr Hoosier Beef Congress Chair. . . Rick Seehase

Cattlemen's Club Chair. . . . . . . . . Rob Webster IJBCA Committee Chair. . . . . . . . . Rick Davis NCBA Director. . . . . . . . . . . . . . . . . . . Donnie Lawson CBB Director. . . . . . . . . . . . . . . . . . . . Norman Voyles, Jr. Indiana Veal Director. . . . . . . . . . . Randie Kopkey Federation of State Beef Councils Director. . . . . . . . . . . . . Joe Horstman Indiana Young Cattleman Representative. . . . . . . . . . . . . . Michael Bonnell IBCA STAFF Executive Vice President. . . . . . . Joe Moore Financial Director. . . . . . . . . . . . . . . Greg Kaupke Executive Assistant & Special Events Coordinator. . . . . . . . . . . Callie Cleveland Education and Producer Communications Director. . . Maggie Daily


the use of the term “meat” on labels for foods that are plant-based alternatives or, prospectively, cell-based proteins could have a short shelf life if challenged legally, wrote attorneys Robert Hibbert and Amaru Sanchez, of Morgan, Lewis & Bockius LLC. The growing list of states pursuing such state-level legal initiatives includes Arizona, Arkansas, Colorado, Indiana, Mississippi, Missouri, Nebraska, North Dakota, Washington and Wyoming. “What is unclear, at least to us, is how, if enacted, these state initiatives could withstand a legal challenge based upon a claim of federal preemption,” Hibbert and Sanchez wrote.

The laws regarding labeling of cell-based meat are clearer, because the joint agreement between the Food & Drug Administration and USDA’s Food Safety and Inspection Service put oversight for labeling in the hands of FSIS. USDA-inspected products are under the aegis of federal inspection laws for meat and poultry, and a federal preemption mostly likely would apply. On the other hand, labeling of plant-based alternatives are regulated by the Food & Drug Administration, and the question of

whether those labels would fall under a federal preemption would depend on whether the label or statement at issue is directly governed by the terms of the federal Food, Drug and Cosmetic Act, Hibbert and Sanchez wrote.

An argument could be made, the authors contended, that federal law requires the products to be “labeled by their common/usual name” or in a way that accurately describes the “basic nature of the food or its characterizing properties or ingredients.” In that case, some state labeling requirements could be preempted if they are deemed in conflict with federal law. But a counterargument could assert that if the FDA has not taken any definitive action regarding the labeling of these products, they are not entitled to preemption. The increasing level of both public and private interest in this emerging food category guarantees the existence of continued debate and controversy over questions of how such products are identified and labeled. Issues of federal preemption will accordingly play a critical role in driving the degree to which the marketplace provides a uniform answer.

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save the date for your

AREA MEETINGS

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he IBCA Area Directors have planned their winter meetings early in hopes that more producers can plan to attend this year. Beginning in December and ending in January, the meetings will be open to all beef producers and feature great local food, valuable information on beef issues, policies, programs, and the latest information from the Indiana Beef Cattle Association, the Indiana Beef

Council, the Indiana State Board of Animal Health, the National Cattlemen’s Beef Association and Purdue University Extension. Please check the schedule for your area and mark your calendar now!

AREA 1:

AREA 7:

Tuesday, December 10, 2019 at 6:00 pm

Thursday, December 12, 2019 at 6:30 p.m

South East Purdue Ag Center (SEPAC), Butlerville, IN. RSVP to Jennings County Extension office at 812-352-3033 by 12/6/19. Current IBCA Director: Fred Glover

Willie & Red’s Buffet, Hagerstown, IN. RSVP to the Madison Co. Extension Office at 765-641-9514 by 12/9/19. Current IBCA Director: Cody Sankey

AREA 2:

AREA 8:

Saturday, December 14, 2019 at 12:00 p.m

Thursday, January 9, 2020 at 6:30 p.m

Community Center, Mitchell, IN. RSVP to the Lawrence County Extension Office at 812-275-4623 by 12/9/19. Current IBCA Director: Jeff Armstrong

Cass County Fairgrounds, Logansport, IN. RSVP to the Cass County Extension office at 574-753-7750 by 1/3/20. Current IBCA Director: Ronnie Manning

AREA 3:

AREA 9:

Tuesday, January 15, 2020 at 7:00 p.m. ET / 6:00 p.m. CT

Monday, December 16, 2019 at 6:30 p.m

Stoll’s Country Inn, Evansville, IN. RSVP to the Gibson County Extension office at 812-385-3491 by 1/12/20. Current IBCA Director: Mick Douglas AREA 5:

Wednesday, December 11, 2019 at 6:30 p.m Owen County Fairgrounds, Spencer, IN. RSVP to Owen County Extension office at 812-829-5020 by 12/6/19. Current IBCA Director: Jeff Sherfield AREA 6:

Tuesday, January 14, 2020 at 6:30 p.m Scott Hall Johnson Co. Fairgrounds RSVP to Johnson Co. Extension at (317) 736-3724 by 1/8/20. Current IBCA Director: Doug Abney

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Indiana BEEF • Summer 2019

McGraw’s Steakhouse, West Lafayette, IN. RSVP to Courtney Stierwalt at the Fountain County Extension office at 765-793-2297 by 12/12/19. Current IBCA Director: David Duncan AREA 10:

Tuesday, January 7, 2020 at 7:00 p.m. ET / 6:00 p.m CT Christo’s Banquet Center, Plymouth, IN. RSVP to Kosciusko Co. Extension at 574-372-2340 by 1/3/20. Current IBCA Director: Bob Dragani AREA 11:

Wednesday, January 8, 2020 at 6:30 p.m Whitley Co. Ag Museum, Columbia City, IN. RSVP to the Whitley County Extension office at 260-244-7615 by 1/3/20. Current IBCA Director: Kelley Sheiss


Indiana BEEF • Summer 2019


great news on the

trade front apan has agreed to lift longstanding restrictions on American beef exports, clearing the way for U.S. products to enter the market regardless of age, the U.S. Department of Agriculture announced Friday.

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wholesome, and delicious U.S. beef,” Agriculture Secretary Sonny Perdue said in a statement. “We are hopeful that Japan’s decision will help lead other markets around the world toward science-based policies.”

In 2005, Japan imposed restrictions on cattle over 30 months old for U.S. beef imports in response to the outbreak of bovine spongiform encephalopathy, sometimes known as mad cow disease.

American beef sales to Japan topped 2 billion dollars last year, representing approximately one-fourth of all U.S. beef exports.

According to the USDA announcement, Japan agreed to remove that age limit for U.S. beef imports. The new terms, which take effect immediately, allow U.S. products from all cattle, regardless of age, to enter Japan for the first time since 2003, the government said.

Japanese regulators banned imports of U.S. beef and beef products in 2003 in response to mad cow disease being confirmed on a farm in Washington state. In late 2005, Japan agreed to restore partial access to U.S. beef but with age-based restrictions. “This is great news for American ranchers and exporters who now have full access to the Japanese market for their high-quality, safe,

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Indiana BEEF • Summer 2019

The U.S. Meat Export Federation estimates that expanded access without the age restrictions could increase U.S. beef sales to Japan 7% to 10%, or by $150 million to $200 million annually. It said the ability of the industry to use beef from over-30-month cattle also will lower costs for companies exporting processed beef products to Japan. "This is great news for American cattle producers, and Secretary Sonny Perdue and the Trump Administration deserve a lot of credit for helping knock down this non-tariff trade barrier in Japan,” said NCBA President Jennifer Houston. “This underscores the safety of the U.S. beef herd, and it will hopefully send a signal to other Asian nations that non-science-based trade barriers like this one should be eliminated in their countries, as well.”


Indiana BEEF • Summer 2019


CONSUMERS continue to love their beef

Consumers tell us that Beef is still considered one of the BEST sources of protein... while meat substitutes ARE NOT. 10

Indiana BEEF • Summer 2019


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rom Millennials to Boomers and everyone in between, consumers’ love affair with beef continues. With summertime just getting started, grills across the country will be firing up and consumers will surely be enjoying all things beef. As testament to this success, the National Cattlemen’s Beef Association (NCBA), a contractor to the Beef Checkoff, regularly tracks consumer attitudes about beef to confirm continued positive perceptions about beef and beef production.

Growth in beef consumption is further evidence of how much consumers continue to embrace beef as one of their top proteins. Since 2015, beef consumption has increased almost 10%, approaching 58 pounds per capita annually. When compared to other options, especially meat substitutes like plantbased and lab-grown products, beef clearly comes out on top as one of the best sources of protein. We know from the checkoff-funded Consumer Beef Tracker, that about two-thirds of consumers are very positive about beef, while very few have negative perceptions. While there are any number of things to consider when deciding what to eat, consumers focus on a handful, many of which beef excels at. For example, top considerations where beef performs very well include:

TASTING GREAT – If it doesn’t taste good, consumers aren’t interested. Beef delivers on this attribute with over 80% of consumers agreeing strongly or somewhat that beef tastes great. Roughly the same percentage also agree that beef is a very pleasurable eating experience.

when deciding what to eat, beef again performs very well with almost 70% saying beef meets this standard.

BEING NUTRITIOUS – Another top factor when deciding what to eat, consumers not only want great taste, but also want to know they are enjoying a meal that is also very nutritious. Beef again excels with over 70% of consumers agreeing that beef is nutritious. When it comes to beef production, consumers can tend to be a bit more neutral in their opinions, signaling a lack of awareness about what actually takes place on a beef farm or ranch. This has been confirmed through other checkoff-funded research with consumers. In fact, a considerable number of consumers believe that cattle live their lives in confinement. That said, it’s insights like this that help drive checkoff-funded programs to help educate consumers on the highly-responsible way beef farmers and ranchers raise their cattle. This is especially important when we see that animal welfare is the number one thing on consumers’ minds, followed distantly by things like hormones, antibiotics, and environmental impact. Aside from this, one thing we do know from recently completed market research is that consumers trust farmers and ranchers and perceive them as knowledgeable and caring.

BEING VERSATILE – Consumers look for meals that can be prepared in a variety of ways and that will work well with all kinds of cuisines. Again, over 80% agree that beef brings versatility to any meal.

The National Cattlemen’s Beef Association, a contractor to the Beef Checkoff, will continue to track and monitor consumer perceptions, identifying and acting on opportunities to improve consumer perceptions and keep beef one of the best protein options available.

FITTING MY BUDGET – Another key consideration

Funded by the Beef Checkoff

UNAIDED CONCERNS WITH

CATTLE PRODUCTION Animal welfare issues rise to the top of concerns with cattle production while others are much lower. Indiana BEEF • Summer 2019

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3rd Annual

Female Sale

Sunday •

SEPTEMBER 1, 2019 • 5:00 p.m. CDT Crown Point, Indiana

SELLING 80 HEAD!

Elite Heifer Calves I Bred Heifers Productive Cows I Donors I Herd Sires CAV Lady Identity 202-4202

Reg. 17958498 Sire: Koupals B&B Identity Dam: RB Lady 02-202 Bred to calve January 31, 2020 to VAR Power Play 7018. She Sells!

Linz Lady Pres 4202-8745

Reg. 19374717 Sire: SAV President 6847 Dam: CAV Lady Identity 202-4202 She Sells!

Linz Lady Enterprise 453-9206 Linz Lady President 3189-9221 Reg. 19427553 Sire: VAR Enterprise 6229 Dam: RB Lady Denver 167-453 She Sells!

Linz Lady Inn 3189-7801

Reg. 19450773 Sire: SAV President 6847 Dam: RB Lady Complete 890-3189 She Sells!

Reg. 19405145 Sire: MAR Innovation 251 Dam: RB Lady Complete 890-3189 Bred to calve August 18, 2019 to SS Niagra Z29. She Sells!

Linz Lady Acclaim 3113-931 Reg. 19417832 Sire: Jindra Acclaim Dam: RB Lady Identity 02-3113 She Sells!

SD Lady 4107 W

Indiana BEEF • Summer 2019

Reg. 17812609 Sire: EXAR Denver 2002B Dam: RB Lady 7125-2933 Bred to calve January 31, 2020 to VAR Power Play 7018. She Sells!

Fred Linz Owner Glenn Davis General Manager 6330 W 125th Ave. Crown Point, IN 46307 219/776-7584 Glenn www.linzheritageangus.com

Linz Lady Plan 4107-8139

Reg. 19089932 Sire: ICC Master Plan Dam: SD Lady 4107W Bred to calve December 6, 2019 to EXAR Hi-Tech. She Sells!

For your free reference sale booklet, contact anyone in the office of the Sale Managers, TOM BURKE, KURT SCHAFF, JEREMY HAAG, AMERICAN ANGUS HALL OF FAME at the WORLD ANGUS HEADQUARTERS, Box 660, Smithville, MO 64089. Phone 816/532-0811. Fax 816/532-0851. Email: angushall@angushall.com • www.angushall.com


PREVENTING DRUG RESIDUES IN MEAT se of antibiotics and other medications in food animal production is monitored by both the Food & Drug Administration (FDA) and United States Department of Agriculture (USDA). While antibiotic residues in meat, poultry and milk that result in violations are rare, the producer is ultimately responsible for the residue.

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Veterinarians are responsible for properly prescribing and labeling medications. Producers are responsible for properly using medications in animals. Veterinarians and producers need to remember and practice a few key steps to prevent drug residues.

Veterinary-Client Patient Relationship (VCPR) To ensure proper drug use, producers should have a VCPR with a veterinarian who prescribes any medication for their livestock. The VCPR is defined by the following: The veterinarian assumes responsibility, has sufficient knowledge of the animals by virtue of patient examination and/or visits the facility, and must be available for necessary follow-up care.

Veterinary Feed Directive (VFD) All “medically important antibiotics” administered to foodproducing animals through feed require a VFD. Additionally all “medically important antimicrobials” administered to foodproducing animals in the drinking water require a prescription from a veterinarian. The VFD describes specific terms of use for the drug. A VFD is similar to a prescription, but more detailed, and may be on paper or electronic.

Drug Records Producers are encouraged to keep a drug usage log for each medication on the premises and a medication/treatment log for each individual animal. A medication/treatment log should document each time an individual animal receives a medication or treatment. The records should include animal ID, date, drug name, dosage amount, route administered, and reason for treatment. Be sure to check these records before sending cattle to market or slaughter to ensure withdrawal periods are met. In drug residue investigations, current and accurate records of medications used, including dose, method of administration, and dates used, can help determine the source of the problem. During compliance visits, investigators will look for records to verify good management practices. Records do not have to be fancy. They can be written on a calendar, in a note pad or documented in a computer. The important part is to have clear, written records.

Drug Labels Always follow label instructions for every medication. A complete drug label must include the following:

• Prescribing veterinarian’s name and address • Date dispensed to client • Drug name (active ingredient) • Drug strength or concentration • Species, class of animals for which it is to be used • Directions for proper use, route of administration, dose • Cautionary statements, as needed • Expiration date, if applicable • Slaughter withdrawal and/or milk withholding time Identify Medicated Cattle Use two or more methods to identify treated animals, such as markers, back tags or ear tags. In some cases, separating treated and untreated cattle may be best to reduce risk of shipping an animal before the drug withdrawal time is met.

BOSWELL LIVESTOCK AUCTION SPECIAL FEEDER CATTLE SALE DATES TUESDAY SALE DATES FOR

2019 & 2020

Sept 3, 2019 Oct 1, 2019 Oct 29, 2019 Nov 26, 2019 Dec 17, 2019 Jan 14, 2020 Feb 11, 2020 Mar 17, 2020

Yearling & Calf Sale Featuring IQ Plus Calves Featuring IQ Plus Calves Featuring IQ Plus Calves Featuring IQ Plus Calves Featuring IQ Plus Calves Featuring IQ Plus Calves Featuring IQ Plus Calves

ALL SALES ON TUESDAY AT 1:00 P.M. EASTERN DATES THAT THERE WILL BE NO SALE AT BOSWELL

Tuesday, December 24, 2019 Tuesday, December 31, 2019 Tuesday, March 24, 2020

QUESTIONS : CALL KEVIN BULLARD CELL PHONE : 574-721-0036 OFFICE : 765-869-5989 Indiana BEEF • Summer 2019

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managing cattle in

wet conditions Hoosiers are accustomed to Indiana’s unpredictable weather, but no one was expecting rain every day this spring. Crop production is not the only industry in agriculture struggling due to the excessive amount of rain. Indiana beef producers have also faced a new set of challenges this year.

hooves of animals, this added stress results in cattle standing still rather than grazing. The University of Mississippi reports four to eight inches of mud can decrease intake by 4 to 8% and slow gains by 14% and belly-deep mud can reduce intake by 30%. This reduction of intake can lead to digestive upset.

With rain comes mud. One of the downfall's to mud is the increase in energy requirement for cattle to navigate the terrain. After all, when you "boot up" and head out to tromp through the mud you are using more energy to travel the same distance through mud too. As you track through a muddy lot you are normally out of breath and tired. Same goes for cattle… they are getting a workout too.

Cattle standing in ponds or wet areas may cause detrimental health issues such as foot rot, an infectious disease which is the most common cause of lameness in beef cattle. Foot rot originates between the claws of the hoof can result in lameness, fever, and loss of appetite. This preventable disease will also cost a producer a lot of money from treatment cost, a reduction in live weight gain, and a delayed market date.

During wet periods cattle’s hooves can cause pasture damage. High traffic can create muddy pastures which provides less forage for grazing. Muddy areas also form around ponds or water tanks. High amounts of mud create a suction effect on legs and

The cattle comfort index is based on temperature, wind, relative humidity and solar radiation. As has often been the case recently, rain or wet conditions that produce a wet hair coat on cattle mean that the calculated cattle comfort advisor index must be adjusted even lower. In these conditions, cattle producers need to increase the quantity and often the quality of feed for cattle to avoid production losses or impacts on pregnant or lactating cows or for stockers.

Managing mud is difficult. Frankly, it is awful. It makes for longer, dirtier chores and seems to slow everything down on the farm. While there is no silver bullet for getting cattle out of the mud, it can be managed to an extent. Here's to hoping we get some good sunshine so we can all benefit from dry conditions.

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Indiana BEEF • Summer 2019


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HAY TEDDERS

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For the fastest drying time, choose Bush Hog® tedders – designed for low horsepower tractors, with working widths from 10 to over 25 feet.

www.bushhog.com APPAREL AND MERCHANDISE

Angus. America’s Breed. Casey Jentz,

Regional Manager Illinois Indiana Michigan Wisconsin

S EE U S FO R A LL O F YO U R H AY FEED I N G A N D H A N D LI N G EQU I P M EN T N EED S

A reliable business partner is difficult to come by. Contact Casey Jentz to locate Angus genetics, select marketing options tailored to your needs, and to access American Angus Association® programs and services. Put the business breed to work for you. Contact Regional Manager Casey Jentz: Cell: 608-234-1998 cjentz@angus.org

3201 Frederick Ave. | St. Joseph, MO 64506 816.383.5100 | www.ANGUS.org © 2018-2019 American Angus Association

Indiana BEEF • Summer 2019

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INDIANA BEEF

AT THE 2019

INDIANA

STATE FAIR The IBCA still has a few openings for shifts in the Cattlemen’s Club Hoosier Ribeye Tent and we welcome anyone available to help promote Indiana beef! The Indiana Beef Cattle Association is also hiring cooks and cashiers for the Ribeye Tent at the Indiana State Fair. There are morning, afternoon and evening shifts and shifts, you will need to be available from August 1-19.

From the exhibit in the Agriculture Horticulture Building, the Indiana Beef Council will be speaking with visitors about the practice of raising beef cattle, offering cooking tips as well as explaining the nutritional importance of keeping lean beef as part of a healthy balanced diet.

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Indiana BEEF • Summer 2019


Indiana BEEF • Summer 2019

Indiana BEEF • Summer 2019

17


producer spotlight

lance sennett & sennett cattle

A

“4-H project that got out of control” is how this producer describes his family’s operation. Hailing from Waynetown Indiana, Lance Sennett is the third generation out of four with the Sennett Cattle Company. Sennett and his family own and operate Sennett Cattle Company where they feed out 1800 head per year as well as 180 brood cows centered around an elite set of donor cows. The family produces breeding stock of Lim-Flex, Angus, Hereford, Simmental, and Maine/ Chianina cattle but currently focus more toward Angus

cattle. Lance uses embryo transfers and artificial insemination to excentuate the quality of his herd and show stock. The Sennett family added a monoslope building that holds 500 head of steers within the facility. They also have a grain farming operation that is “enough to keep them busy” according to Lance.

Lance started showing Herefords before he got his first Limousin heifer which where his interest in Limousin cattle began. Lance’s involvement in the breed earned him a Secretary and President position with the North American Limousin Association. In addition to being the past president of the North American Limousin Foundation, the Sennett family also received the NCBA environmental stewardship award for region I in 2008. Lance also has deep roots with the Indiana Beef Cattle Association. Lance was awarded the IBCA Outstanding Young Cattleman Award in 2001 and 2012. As the 2012 Young Cattleman of the Year, Lance was selected to attend the 2013 NCBA Young Cattleman Conference in Washington DC where he was able to interact with other young industry leaders while learning new opportunities and challenges within the beef industry. Lance has also served as

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Indiana BEEF • Summer 2019


the IBCA Vice President, President and Immediate Past President.

Lance attended Western Kentucky University where he met his wife Margret. After his time at school, he knew he was meant to go back home to help carry on the farm with his father, Clark in 1995. Lance said, “My wife and I owe it all to my parents and my grandparents. We would not be where we are today without them”. Later he married Margret and added a fourth generation to the family farm. Lance and Margret now have three daughters: Ellie, Emily, and Claire who stay actively involved in the operation where they too have found success through their nationally competitive show program.

Indiana BEEF • Summer 2019

19


Grubbs Angus Farm presents

Genetic Opportunity

XXXV

SATURDAY, SEPTEMBER 7

featuring the

12 noon EDT…2 miles southwest of Hillsboro, Indiana

Mature Cow Herd Dispersal of Grubbs Angus Farm! 62 ANGUS LOTS 25 Bred Cows…every 2015, 2014 and 2013 model cow sells

21 Heifer Calves • 11 Bred Heifers • 2 Herd Sires • 3 Bull Calves AI SIRES REPRESENTED: Indiana BEEF • Summer 2019

Ellingson Homestead 6030 • SAC Messenger • Stevenson Turning Point • Byergo Boomer 6351 BC Balance 516-7 • V A R Legend • Barstow Cash • Koupals B&B Identity • Musgrave 316 Stunner To request a sale book, contact the owners or the sale manager, or view online at mcsauction.com or grubbsangus.com Dale Grubbs & Family (765) 798-6240 • (765) 798-4100 Cell (765) 585-1326 1149 South 400 East • Hillsboro, IN 47949 dgrubbs1326@gmail.com • grubbsangus.com

incorporated

Matt C. Sims, Sale Mgr. (405) 641-6081, cell/text matt@mcsauction.com www.mcsauction.com


INDIANA JUNIOR BEEF CATTLE ASSOCIATION

SAVE THE DATES AND UPDATES By Blake Peterson an do we have a lot coming up. Arriving on August 24th is our annual banquet when we will be congratulating those who competed in our show circuit this year. From a combined total of 27 shows we will find out those who prevailed on the leader board that night. Additionally, banquet will be the first introduction and initiation of our new and upcoming board members. We are proud to have chosen eight members to be a part of our board. These members include Jordyn Wickard, Hattie Duncan, Hailey Hedrick, Drew Brown, Brooke Hayden, Austin Bush, and Austin Clock. We are super excited to see what these members can do for the organization!

M

Another thing to have in mind with the banquet is that we are in need of sponsors for directors chairs. If interested then you can contact a board member and they will go through the necessary steps to get you in the right direction. We greatly appreciate not only breed sponsors, but all sponsors that help the banquet function.

Without the help of our sponsors the experience would be less impactful for the members that this organization is centered around.

One big, new, and exciting thing you can mark your calendars for, is the upcoming annual field day on September 14th. Registration is at 8:45 a.m. EST and following that we will be able to have a presentation and hands on interactive learning with the purdue meats lab. We ask that you RSVP by August 24th and bring warm clothes and closed toed shoes when you come. We are expecting and hoping for an impactful and fun day to educate our members on the current meat industry. Immediately following that, at 2:30 p.m. EST we will be heading to the purdue football field for a tailgating session and game! While our show season has come to an end for the year, we have some new and exciting things still in store. We hope to see you there and wish all competitors luck when competing at the State Fair.

IJBCA board of directors

receive national spotlight Members of the IJBCA Board of Directors received the national spotlight with their lobbying efforts in Washington D.C. during the NCBA Legislative Conference in April. Haley Baker and Colin McMullen were featured on the RFDTV show Cattlemen to Cattlemen filmed during the conference. From appointment to appointment, the Juniors led much of the discussion with the lawmakers at each stop providing a sense of the public policy struggles faced by the beef industry.

After the day on the Hill, Colton McMullin and Haley Baker were interviewed for the show and did an outstanding job of representing their organization, their state and their industry. The Cattlemen to Cattlemen segment featuring the Indiana juniors can be viewed at: www.IndianaBeef.org Indiana BEEF • Summer 2019

21


Dried Forage.

Wet Forage.

Red clipping frame for legume.

managing late

summer forage By Victor Shelton, NRCS State Agronomist/Grazing Specialist

August often seems to arrive too early and speeds by way too fast. Mentally to me, August 1st starts the countdown to the first frosty morning. That time frame, depending on where you are in Indiana, is generally 60-75 days. There is a lot to do in that short amount of time. My first consideration is staging forages. I hope that you are constantly thinking ahead, planning the next move and knowing where, what, and how much forage is available. It’s also time to start thinking about stockpiling forages for fall and winter use. 22 Indiana BEEF • Summer 2019


W

What fields are going to be stockpiled this year? They probably need to change from year to year, just like the first field grazed in the spring. Are they in the appropriate stage of growth? To have a quality stockpile, it needs to be pretty vegetative right now. Fields that have not been grazed much or at all this year could be stockpiled, but quality, production and efficiency take a hit. I overlook those factors to a degree if I’m wanting to build and/or improve soil organic matter or soil health, but there is some cost to this procrastination. I say that somewhat tongue in cheek because it is still probably better to graze it if you have it. It certainly is better than baling it at that point because it won’t make quality hay. If the cows are going to pick through it, let them eat the best and trample the rest. There is no reason in moving those nutrients around.

Back to stockpiling. If you are lucky enough to catch some rain in late July and August, your forage is growing well and you have good nutrient presence through application, nutrient cycling and legumes, then you probably don’t have to do too much to prepare for stockpile besides keeping the gate shut. Occasionally a cleanup, even-out type clipping is in order after the last grazing. That should require a good reason to justify. Sometimes a small application of nitrogen is in order as long as moisture is present. I prefer to maintain adequate amounts of legumes for nitrogen. This generally means at least 30% legumes by dry weight. To have 30% legumes by dry matter, the sward usually has to appear to have quite a bit more, somewhere around 50-60%. There is a lot of moisture in legumes, so visually it looks like there is more than there actually is once dried down. If you took a clipping from the pasture and separated out the grass, legumes, and forbs, you will get a very good assessment of what you really have out there, especially the legumes. In the picture with the red clipping frame, what percentage of legumes do you think there is? In this case, the legume is mainly white clover. If you separate them out into the correct category, let them dry, and then weigh them, you will find that in this sample, the legume content is 22% of the pasture dry matter. Did you guess higher than that?

Where you are lacking legumes, the addtion of 3060 pounds of nitrogen can certainly boost yield and quality of the stockpile, but it also creates some more competition for any existing legumes. My next thought is the addition of any annuals for this fall. Annuals planted after corn or soybeans can help improve the soil for the next crop and provide numerous other benefits, but they can also provide some quality forage for grazing. Every day that you are grazing annuals or crop residue or combination of the two in late summer or early fall, the more rest that is being provided to pastures, allowing more potential growth and grazing days and less hay days. Moisture is a factor in getting a good forage yield in September. Minimizing soil disturbance to plant these annuals will help reduce additional moisture loss. Plant as early as possible to maximize growing days. This often means

planning ahead and possibly going with shorter season varieties.

My favorite mix is spring oats, turnips or radish and cereal rye. The oats and brassica come on early and with sufficient moisture, they can produce a lot of quality forage. The cereal rye remains fairly quiet in the background until spring and then it kicks in, providing the opportunity for some spring grazing or just prime cover to no-till into. There also may be opportunities to graze cropland that was planted to annuals this year due to the prolonged wet spring. If these are on prevented planting acres, then it is a must to talk to your crop insurance agent prior to doing any grazing or forage removal. Significantly reduced crop insurance payments are the result of grazing or forage harvest prior to November 1st on prevented planted acres. Depending on what was planted, there may still be some quality grazing value even after November 1st. The quality will be determined most by the species and time planted, but certainly how mature it is. If the annuals were planted with financial assistance, then make sure to follow any grazing or harvesting guidelines within the program.

It’s never too early to start figuring out how many potential grazing days might be left and also the amount of stored feed. I’d rather know now that I’m low on forage, than to find out in the middle of the winter! Some people think that they need to bale everything possible. We should think twice about this. First ask yourself if it can be grazed. Quite a bit of forage is rolled up and fed when it could

have been grazed instead. There are a lot of wheels turning out there. Next ask yourself if it is practical to bale hay if you have to feed hay at the same time. It happens. If a wheel is turning, we are spending money. Like I’ve said before, cows (sheep, goats, horses, etc.) have four feet, are 4-wheel drive and harvest forage and spread manure at the same time. We need to let them do as much work as we can for us. They should be working for us, not us working for them. There is also a lot of hay produced from very limited volumes. In other words, there isn’t much out there to cut, but we cut it anyway. I see that scenario more as we get closer to the last “hay days” of the year. Put a pencil to those bales. I know hay may be scarce sometimes, but there is a somewhat fixed cost for mowing, raking, and baling. The lower the yield, the higher the cost per bale. Those low yielding, last minute cuttings would probably be best grazed instead. You might check with those who are doing custom work and use those rates to calculate bale cost. Honestly, it would be best to think about feeding $50 to the cows instead of feeding a bale. Look at it as an opportunity to graze it or stockpile it instead. It is, for the most part, just standing “hay.” It is a lot more efficient to harvest it by grazing, than by baling.

Keep on grazing! Indiana BEEF • Summer 2019 23


Why BQA is more

important than Ever

Indiana BEEF • Summer 2019

Many producers agree that Beef Quality Assurance (BQA) is the right information for the care and wellbeing of cattle. However, there are people that want to see proof that BQA holds value.

BQA is a program that is geared towards better herd health and carcass value. To achieve these goals the program educates its participants on ways to improve their herd management. The National Beef Quality Audit (NBQA) changed specific beef quality issues along with safety issues. Guidelines have been updated and improved in order to keep up with the times and continue to provide the most relevant and helpful education opportunity and producer awareness and create a positive change in the cattle industry. In 2016, NCBA started to see a positive increase in culling management practices and overall stockmanship. BQA standards provide smart decision-making tools that help improve production efficiency which correlates with the financial health for producers. It has been validated that BQA certified cattle bring in a higher monetary value than cattle that are not certified. Especially now with the larger packers only purchasing cattle from BQA certified producers.

When it comes to the consumer side of things, BQA still remains very important. The program helps educate producers so they can help educate consumers. It is a great tool to use when addressing consumer concerns and reinforcing trust. Consumers are becoming more and more interested in knowing where their meat is coming from and how it was produced. Because of this, many U.S beef packers are now requiring BQA certification. BQA prides itself on building and improving consumer’s confident in beef. It is a great tool for informing and assuring consumers their beef was raised with integrity. The goal of the Beef Quality Assurance program is to not only improve and educate cattle producers on a variety of production practices, but also provides a bridge to consumers regarding animal welfare.


indiana

beef council

Auction House

Banners

I

n an effort to improve the understanding of the Beef Checkoff among cattle producers, the

Indiana Beef Council will make banners available for Indiana auction houses and other seller markets for display. The 2’ x4’ vinyl banner will highlight the results of the Beef Checkoff evaluation study done by Dr. Harry Kaiser at Cornell University. The statistical results of that study showed that all eight demand enhancing activities (Generic beef advertising, Channels Marketing, Industry Information, New-Product Development, Public Relations, Nutrition Research and Beef Safe and Product Enhancement Research) of the Checkoff had a positive and statistically significant impact on beef demand.

These banners will be another avenue to reach producers who may not otherwise receive current industry information and explain what each dollar invested returns to them in carcass value. Any auction outlet interested in a banner should call the beef offices at (800) 515-2333.

Indiana BEEF • Summer 2019 25


indiana

MEET THE

INTERNS

My name is Kenzie Emerick, I’m 20 years old from Crawfordsville, Indiana. I am a 10-year 4-H member showing swine and taking many projects that consisted of foods, photography, cake decorating, floriculture, etc. I currently show in the American Ranch Horse Association participating in boxing, roping, and reining. In the fall, I will be a junior at Purdue University, studying Animal Sciences with a minor in Farm Management. When the opportunity arose to take this internship at Indiana Beef Cattle Association, I was so excited. I can’t wait for the continued opportunities we will have throughout the rest of the summer. My name is Haley Embry, I am 19 years old from Hope Indiana. I was a 10 year 4H member where I showed cattle and swine and actively participated in FFA and the Indiana Junior Beef Cattle Association (IJBCA). I am currently serving on the IJBCA Board of Directors. After spending sophomore year at Ivy Tech in Lafayette I will be transferring to Purdue University to continue my pursuit in an Agribusiness/ Marketing major with an Animal Science minor. After graduation I plan to utilize my degree in the agriculture sales and marketing field.

Alisha Adams of Columbus, Indiana, is an incoming junior at Purdue University studying Agricultural Communication. Although she was the second generation removed from the farm, she gained a strong appreciation for the agriculture industry as she completed her 10 years in 4-H and became heavily involved in FFA. As she transitioned into college life, she took on a few more passions. Alisha is now a sister of Alpha Xi Delta where she has the opportunity to plan and facilitate all philanthropic events for the sorority. She is also involved with Agricultural Communicators of Tomorrow and is a Agricultural Science Education and Communication Major Ambassador. Once Alisha is done with school, she hopes to hold a Public Relations Management role where she will strive to bridge the agriculture industry and the public.

26 Indiana BEEF • Summer 2019

beef council

INDIANA BEEF

STRAUSS

VEAL TOUR

Joe Moore along with IBC’s three interns, Kenzie Emerick, Alisha Adams, and Haley Embry had the opportunity to tour modern veal production facilities in northern Indiana. The group had a busy day visiting a starter barn in Akron, IN, a finishing barn in Argos, IN, and Strauss’s veal feed plant in North Manchester, IN. The group was hosted by the Strauss Veal Feed’s veterinarian, Dr. Marissa Hake and Indiana Beef Cattle Association Veal Representative, Randie Kopkey. They were able to give a breakdown of the calves daily care and feeding. In the starting facility the calves eat dry grains and in the finishing facility the calves eat their liquid feed mixed with dry feed in order to promote their grain intake. In addition to these feeding methods both facilities receive milk twice a day. Modern barns feature soft foot flooring and stainless steel pens. The calves are raised from seven days until about six months of age before being taken to a meat processing plant in Wisconsin. The highlight of the tour was the opportunity to walk through the Strauss Veal Feed plant with David Grant, Strauss Veal Feed President, and learn what goes into creating their feed, which consists of a protein and two fats. Overall, the trip was very educational and it was great to see how far animal welfare within the veal industry has advanced with the new modern production facilities. — June 10, 2019


indiana

beef council

barbeque chipotle-burgers https://www.beefitswhatsfordinner.com/recipes/recipe/6085/barbecue-chipotle-burgers

Ready or not, summer is here! Now is the perfect opportunity to fire up the grill that you’ve been waiting all winter for and try out one of our favorite recipes! Create the perfect spicy barbecue burger on the grill with just a few simple ingredients! INGREDIENTS:

 1 pound Ground Beef (93% lean or leaner)

   

cooking Instructions: 1. To prepare barbecue sauce, combine beer, brown sugar, ketchup, chipotle peppers and Worcestershire sauce in saucepan; bring to a boil. Simmer 8 to 10 minutes until sauce is thickened; set aside. 2. Lightly shape Ground Beef into four 1/2-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instantread thermometer inserted horizontally into center registers 160°F, turning occasionally.

½ cup beer 2 tablespoons brown sugar 2 tablespons ketchup 1 tablespoon minced chipotle peppers in adobo sauce

 1 tablespoon Worcestershire sauce  4 slices frozen Texas Toast  2 spears pickled okra, sliced

Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.

3. Meanwhile, prepare Texas Toast according to package directions. Cut each piece of toast in half.

Cook's Tip: Fresh Texas toast, buttered, may be used instead of frozen product.

4. For each sandwich, spread 1 tablespoon barbecue sauce over one toast half. Top with burger, another tablespoon sauce and okra slices. Close sandwich.

Cook's Tip: Dill pickle chips or pickled jalapeño peppers may be substituted for pickled okra. Indiana BEEF • Summer 2019

27


indiana

beef council

FARM TO FORK TOUR pril 24, 2019, a bus arrived at the Willer Timber Ridge Farm owned by Ted and Kathy Willer. The bus containing chefs, agricultural influencers, and IUPUI dietitian professors and master’s students arrived at 10:00 a.m. After getting out and getting settled, the attendees were introduced to their speakers for the day as well as the farm owner and farm hands.

A

Ted Willer began the tour with a brief history and description of his facilities while walking the group through a barn containing a few of his prized bulls. He explained his daily operations and how each animal on his farm were given the care they needed. Ted also explains how they go about picking out their genetics, and how they pick out the best traits in their cattle and try to breed them into the next generation. Having almost entirely Angus bred cattle, he explained why he chose the breed and the benefits of using Angus. Also, explaining how Angus has

28 Indiana BEEF • Summer 2019

marketed itself and differentiated itself from other breeds.

After a little interference with rain, the group is then moved to a more enclosed barn on the property where Ted hands the mic over to Norman Voyles Jr., an IBCA/ IBC board member and cattle producer, to speak about feed quality and pasture management. He describes his experience with running and operating a feedlot and how important nutrition is to give you happy and healthy cattle. Also, he explains how happy and healthy cattle give you top quality beef. Lunch was sponsored by the Indiana Beef Checkoff and was a delectable Mediterranean salad and beef bone broth stew. This paired perfectly with cool rainy-day weather during the tour. Following lunch, Dr. Jennie Hodgen began a beef cutting demonstration. Dr. Hodgen has a cattle operation while


working with Merck Animal Health and is also an IBCA/IBC board member. With the assistance of Jeff Leininger, who also works with Merck Animal Health and raises cattle, she demonstrated how to break down a full ribeye and explained how affordable it can be compared to buying pre-sliced ribeye. While she was doing her cutting, Jeff explained the different grades of beef and to look at the marbling when grading beef.

After the beef cutting demonstration, Jeff Sherfield takes over to discuss Beef Quality Assurance and handling. He begins his discussion with explaining what the BQA certification is and how it benefits both producers and consumers. Jeff explains how mishandling cattle can not only impact the well being of the animal but can also impact the quality of the meat after the animal is butchered. Using good quality care practices not only gives you happy cows but also gives you good quality meat. Jeff Leininger follows Jeff Sherfield, to speak about antibiotic and growth promotion. He explains when antibiotics are actually administered and the cost to the farmer and why they would not want to over use. He also demonstrates how hormone implants uses naturally occurring hormones and leave little trace in the meat.

The final speaker of the evening is Dr. Bruce Lamb, a cattle producer, veterinarian and IBCA/IBC board president. He explains his day-to-day veterinary practices and how he cares for the cattle. The tour is then finished off with a panel discussion including all of the speakers of the day and other cattle producers in the audience. This gave the attendees the chance to ask any questions they had about the industry or the tour. The Indiana Beef Council was able to measure the success of the outreach by reviewing pre-tour and post-tour surveys filled out by each guest. The results of the survey comparison were incredible! The vast majority of the group went from a negative or neutral view of the beef industry to a positive one. Without a doubt, this tour opened the eyes and ears to all of the attendees, increasing the public knowledge and positive outlook of the beef production industry as a whole. While we are excited to say that we were able to influence and change the course of opinion in over 30 educators and culinary professionals from negative to positive, we also want to commend all of the producer leaders who took part in the tour. Without the education of the producers, we would not have had such a large impact on those in attendance.

VEAL PRODUCERS AT THE INDIANA

STATE FAIR

For the first time in many years, the producers of Indiana Veal will be bringing a sample of modern Veal production to the 2019 Indiana State Fair.

By the milking parlor in the cattle barn, the local Veal producers plan to have an 8’ x 12’ stainless steel gated pen consisting of 4’ x 8’ selfsupported tenderfoot flooring and a stainlesssteel trough. The pen will hold two 550 lb. calves that represent the size of finished Veal calves. A table in the front will allow the veal producers to communicate with the public about veal production with a video and educational materials. Be sure to stop by and say hello and take another look at modern Veal production. Indiana BEEF • Summer 2019 29


ANGUS

GELBVIEH & LIMOUSIN

Bruce Everhart or Jill Duncan IndianaHerefords@Gmail.com

2518 N State Rd 25 • Waynetown, IN 47990 Lance Sennett 765-366-4894 • Clark Sennett 765-366-0221 www.sennettcattle.com

Joe, Ethan and Luke Lannan!

POLLED HEREFORD

3724 N St Rd 59 Linton, IN 47441 (812) 847-8183 (home) (812) 887-8133

70 brood cows bred AI every year PAIRS, HEIFERS AND BULLS FOR SALE

765.585.1326

AI Sires: Trust, Masterpiece, Logic, Durango, Legend, Hometown, True Grit and Revolution 4R

Stuckey Polled Herefords

Good Doing Cattle Since 1953 Brent Stuckey 2540 Grandview, Vincennes, IN 47591

812-887-4946

bstuckey@hartbell.com

RED POLLS

BELTED GALLOWAY SHORTHORNS

7157 N CR 500 E Bainbridge, IN 46105

Gene & Andy Beck

317-409-6857 30 Indiana BEEF • Summer 2019

(765) 522-3225 or (765) 522-3396

Heifers & Bulls FOR SALE

Bailey 574-727-5310


SHORTHORNS

GENERAL

Indiana Shorthorn Assn. www.INDIANASHORTHORN.com 2213 N. 800 W. Wolcott, IN 47995

219-279-2971

SIMMENTAL ANGUS

!

SALE EVERY SATURDAY @ 11:30

800.631.3510 www.selectsiresbeef.com

www.northstarcooperative.com

744 E US HWY 52 Rushville, IN 46173 765-932-4133

Indiana BEEF • Summer 2019

31


GENERAL

PARTS • SALES • SERVICE 10 Indiana Locations!

Performance Tested Angus and Hereford breeding Cattle Douglas E. Gerber 5324 State Road 227 South, Richmond IN 47374 Office 765-935-5274 Cell 765-220-1070 douglas@gerbercattle.com www.gerbercattle.com

www.Bane-Welker.com

SHOW SUPPLIES

JOIN IBCA TODAY! 317.293.BEEF (2333) 800.515.BEEF (2333) INDIANABEEF.ORG HOOSIERBEEFCONGRESS.COM

32 Indiana BEEF • Summer 2019


Indiana BEEF • Summer 2019

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INBEEF IndianaBEEF BEEF• •Spring Winter2019 2018 Indiana