SUMMER 2021
IN THIS EDITION: How Do You Determine Success?............... 2 Planting Grass Vs. Laying Sod.................... 3 Tri-Start & Calf Accellyte Special.............. 4
Photo: Middletown Farm in Londonderry, VT. Read our Northeastern farm features on pages 6-9! Beef Briefs.....................................................5 Farm Feature: Middletown Farm.................. 6 Farm Feature: Black Creek Valley Farms.... 8
Beef on Dairy Programs............... 10 HerdFlex Beef Embryos................ 11 BioFresh Bolus Special.................12
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HOW DO YOU DETERMINE SUCCESS? Mark Carpenter, Chief Executive Officer It’s likely that many of you
reading this have someone close to you that reached a graduation milestone this year. It is a bittersweet time yet so fun to witness. My daughter graduated high school on June 10 and as I listened to the speeches and comments, it amazed me at how timeless basic advice is. I heard the students telling each other as they embark on their next journey to stay true to who they are. That trust can be fragile. That not everyone they will encounter has their best interest in mind. That when things seem too good to be true, they probably are. One of my favorites was that no one
else gets to define what your success is. It is a measure that only you decide. None of this advice is new or profound to us of course, but it does remind us to reflect a little. It reminds us that based on many of these most basic principles, we have gained knowledge, experiences, and have made decisions that shape who we are as people and entities. Who we do business with and the partners we surround ourselves with can build sustainable and shared success.
In life and business, it’s almost never an all-or-nothing, zerosum game. Our successes—and our failures—are impacted by others, and in turn, impact others. We must keep this in mind as we go about our daily business, making long- and short-term decisions. As my daughter walked across the stage, I reflected on the many individuals who have impacted her success so far. Teachers, coaches, family members, friends, and many others have encouraged her, sacrificed for her, and pushed her to reach her highest potential. I was reminded of the many people we have in our cooperative and industry who do the same: Board members
who give up time and energy to ensure that Premier is reaching towards goals that better our organization and everyone it impacts. Coworkers and staff members who often go far beyond a typical 40-hour work week to make sure that the job is done right. Industry partners that we can trust to help us serve our member-owners by complementing our product and service offering with their own products and services. And most importantly, producers who strive endlessly to provide for communities and a world that isn’t always appreciative of their efforts. We are proud of and thankful for the huge network that contributes to the success of Premier, and we truly feel that we have built mutually beneficial relationships that help build our industry up.
No one else gets to define what your success is. It is a measure that only you decide. There are many ways
Premier could measure success—in dollars and cents, in number of farms serviced, in our geographical reach, in research milestones, and the list goes on. In truth, each of those pieces does indeed play a part in our success as an organization. But the most important measure we choose to use in measuring the success of Premier Select Sires is service to member-owners. The beef and dairy producers we serve are the reason for everything we do, and if at the end of the day we have benefited them in some way, we have been successful. Producers, thank you for your contributions to the Premier cooperative. We do not take your commitments to our cooperative lightly, and we remain committed to you as we make our short- and long-term decisions. Your input and feedback are valued and appreciated. On the following pages, we hope you enjoy stories of our Premier roots, member-owner successes, exciting product and program news, and more!
FIND THE SEMEN STRAW for a chance to WIN a special Premier Select Sires prize! 1. Find this semen straw hidden somewhere in the newsletter (hidden straw may be smaller than the one shown here) 2. Go to www.premierselectsires.com and click the“Newsletter Contest” button on the home page 3. Tell us where you found the straw to enter the drawing! You may also send your submission in the mail. Write us a note including the following information: your name, account #, address, and where you found the semen straw. Mail it to the following address for a chance to WIN!
Premier Newsletter Contest Attn. Laura Williams 1 Stony Mountain Road Tunkhannock, PA 18657
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Responses must be submitted by September 15, 2021
CONGRATS! Congratulations to Galen Nolt of Pennsylvania, winner of the Spring 2021 semen straw contest! The semen straw was on page 1, on the jacket of the leftmost person.
PLANTING GRASS VERSUS LAYING SOD Kirk Sattazahn, Vice President of Marketing and Development Someone communicated a
story to me recently about two separate scenarios they have experienced when moving into a new house. Twice they have moved into new houses and each time they had to address a start-up lawn. The first time the homeowner decided to plant grass the traditional way; they seeded the grass, added fertilizer, and watered diligently each morning and night. It was a slow process that did not show immediate results. The homeowner told me that the toughest part was knowing that the process was working as they did see some grass shoots emerge but that the real work was happening out of sight. The roots were taking hold and strengthening, eventually producing a lush, green lawn over the next couple of months. It just took time. The next time my homeowner friend decided they didn’t want to wait for the lush, green lawn. They decided laying sod would give them instant results and so they decided
to purchase an “instant lawn.” Within hours the lawn looked great. The crew rolled out the new grass carpet and instantly a lawn emerged. There was just one problem, an unexpected heavy rainstorm popped up that night, their dog ran all over the lawn, and by the next morning all that remained was a muddy mess. Doesn’t this connect with us in our everyday life? We know the best method for achieving success, but we lose patience and want instant results. Any good cook will tell you that skipping steps in a recipe is a recipe for disaster (no pun intended) and yet we still are tempted to put things together without addressing all the key steps that build a framework for long-term success. A strong farm, a strong service route, and a strong cooperative all require timely, thought out steps to build roots that will weather any storm. At Premier, we are glad that we have a long history of helping customers. Listening to needs, identifying opportunities to help with those needs, and following up on results have been our recipe for success since 1938.
Our Mission
TO SERVE AS A TRUSTED PARTNER WITH BEEF AND DAIRY PRODUCERS, BUILDING THEIR SUCCESS THROUGH INDUSTRYLEADING GENETICS, EFFECTIVE HERD MANAGEMENT PRODUCTS, VALUABLE SERVICES, AND EXPERIENCE-BASED INSIGHTS FROM KNOWLEDGEABLE, PASSIONATE EMPLOYEES. 3
Buyer assumes all responsibility for use, storage and handling of these products. All claims, representations and warranties, expressed or implied, are made only by the company responsible for manufacturing and not by Select Sires Inc., its member cooperatives, its agents or employees. The listed products are manufactured for Select Sires Inc, 11740 US 42N, Plain City, OH 43064.
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BEEF BRIEFS
We started using A.I. about 10 years ago, and specifically started with Premier Select Sires. We wanted to see our genetics get better, and that has absolutely happened. The uniformity of our calves has greatly improved, which is so critical for us with the feedyard. And we’ve reduced the number of bulls we’ve had to buy because of the great conception rates we’re seeing. One of the best changes, however, is having a tighter calving window. We have 65-70 percent of our calves born in 10 days and it doesn’t seem to matter if it’s spring or fall calving. That leads to better yields and grading, and is a big bonus in terms of labor!
ROB & BRODY THAYER, LOMA LAND & CATTLE LACYGNE, KANSAS 400 BROOD COWS & FEEDYARD
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Why A.I. ?
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Farm Feature:
MIDDLETOWN FARM Londonderry, VT
Nestled in the picturesque foothills of
Vermont’s Green Mountains, a small herd of Guernseys calls Middletown Farm home. Myles Rawson and Amanda Connors work hard to care for Middletown’s 25 milking cows and 25 heifers while processing and marketing A2/A2 Golden Guernsey milk and Bovre cheese.
FARM HISTORY Middletown Farm was founded in the late 1800’s. In 1945, soon to be Senator Edward G. Janeway purchased the farm to raise and breed Guernseys, which he milked and showed. In the late 1970’s and early 1980’s, the farm (still in the Janeway family) expanded and transitioned to milking Holsteins and Jerseys. Barry and Wendy Rowland, Myles Rawson and Amanda Connors
grandparents of Myles, purchased the farm in 1997. Now, Myles and his mother own the farm while Myles, Amanda, and two employees do the daily farm work.
WHY GUERNSEYS? About five years ago, Myles and Amanda chose to transition the farm back into a Guernsey herd with the help of the American Guernsey Association. “There are so many reasons to ‘go Guernsey,’” said Myles. Among those reasons is the fact that most Guernseys do not produce the A1 beta-casein protein, but only the A2 beta-casein protein. A2/A2 milk has been shown to be more easily digested by some individuals who otherwise have difficulty digesting dairy. A2/A2 milk is gaining popularity in the United States, and the medical community is beginning to recommend it to individuals who previously avoided the consumption of dairy. “A2/A2 is a niche, and we’ve heard good stories, including one from a particular restaurant we sell milk to,” said Amanda. “The
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chef’s 10-year-old son couldn’t digest milk, but when he tried our A2/A2 milk he could digest it. Now, the chef makes his son ice cream and other treats from the milk he buys from us and uses in the restaurant.”
DIVERSIFICATION Middletown Farm sells their milk and cheese through approximately 15 stores, a few restaurants, and their very own farm stand. The farm began processing and marketing their milk and cheese in the spring of 2019. They purchased their pasteurizer and other necessary equipment, and set out to build a brand. “We had to shift from making a good fluid product to making a good marketable product,” said Myles. “We basically had to create a brand out of nothing.” Luckily, Amanda has a natural knack for marketing and loves taking photos, creating educational materials, and informing people where their food comes from. “I would call local stores and send samples, and if they didn’t want it, I’d keep calling,” said Amanda with a chuckle.
MORE THAN MILK Middletown Farm’s stated mission is “to provide the community with the most natural and highest quality milk possible, with the wellbeing of the cows as top priority.”
“It’s in the back of your mind with all of the decisions you make,” said Myles. “It’s about not cutting corners, whether that’s in cow care, processing, marketing, knowing the cows, or making their feed ourselves.” Amanda added that at Middletown, they do all they can to produce safe, wholesome, and natural products that taste good. Currently, Amanda delivers all products herself. Amanda said this helps them to guarantee that items are fresh on the shelf.
GENETIC AND REPRODUCTIVE GOALS Myles and Amanda work with their Premier Area Sales Manager Eric Lundberg, Dairy Coordinator Jerry Emerich, and Regional Marketing Manager Trever Babcock to create a successful breeding program on the farm. Genetic goals include attaining high butterfat and Cheese Merit $, good Feet and Legs, and manageable size. Myles and Amanda use sires from the Guernsey Gold program facilitated by Premier. “Diversity in a small herd is a huge thing,” said Myles. “It’s great having the different options available to us.” Middletown Farm performs their own breeding based on visual observation and the use of a breeding calendar. Myles, Amanda, and their hired staff take pride in knowing the animals in their herd and monitoring them closely for heat detection. Amanda said they were
Premier Intern Jeremey Mercier, Amanda Connors, Myles Rawson, Premier Regional Marketing Manager Trever Babcock trained to breed cattle by retired Premier trainer Ivor Jones.
CHALLENGES AND OPPORTUNITIES Like many producers, the recent pandemic posed challenges for Middletown Farm. However, Myles and Amanda were quick to point out that while it was scary at first, the challenging times also brought opportunities. While restaurants were forced to close and stopped buying milk, and while stores limited milk sales due to distribution issues, overall store sales rose for Middletown and more customers stopped at the stand on the farm to make purchases.
Myles and Amanda say that future goals include continuing to process all of their own milk and expanding the milking herd to 30-35 cows. They also would like to expand their product offering and are exploring the idea of some new cheeses. “Our community is really good about supporting local, small ‘ma and pa’ stores,” said Amanda. “As a whole, the people of Vermont like to know where their food comes from and that is spreading across the United States.”
When asked what encouragement or advice he had for other producers looking to diversify, Myles said, “It can be scary and challenging at first, but don’t get discouraged. Your community will support you.”
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Farm Feature:
BLACK CREEK VALLEY FARMS & BATTENKILL VALLEY CREAMERY Salem, NY
“My dad bought the farm and had just
FROM THEN TO NOW
Don McEachron and his son Seth are fourth- and fifth-generation dairy farmers. Their family has been farming in New York for over 100 years, as Don’s great grandfather began milking cows in 1902. Don’s father began farming in their current location, Black Creek Valley Dairy in Salem, NY, in 1945.
Don’s father did not go broke, rather, growth was on the horizon and would become a familiar theme as time went on. The McEachrons increased cow numbers and productivity, and in February of 2008, they decided to process their own milk. Seth had finished college and spent some time working off-farm, and then returned to work on the farm and start the creamery. The McEachrons converted
12 cows,” said Don. “His dad said he was going to go broke.”
a machinery shed into a creamery and storefront, Battenkill Valley Creamery, and began selling milk, ice cream, and other products. Sales grew, as did the need for more milk to meet production demand. An opportunity arose in 2015 to purchase a nearby farm, which they called Battenkill Dairy Farm. Now, between the two farms, the herd consists of about 800 head, and the McEachrons have installed a robotic milking system.
AWARD-WINNING MILK Don, his wife Tracy, and their son Seth work with a team of 42 employees to keep the two farm locations and the creamery running. Battenkill Valley Creamery is well-known for its highquality milk, and it has even received the 2016 Cornell University’s Department of Food Science #1 Highest Quality Milk in New York State Award among other honors. Don says the family has been pleased with the growth their business has experienced over the years. In addition to their own creamery store, they sell milk at farmer’s markets, in local stores, in coffee shops in New York City, and other places.
Premier RSS Taylor Clark, creamery employee, and Don McEachron
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“We were very fortunate,” said Don. “We
started about the time people wanted local and it took off and grew by word of mouth.” Chocolate milk is among Battenkill Valley Creamery’s most popular products, and their milk is a go-to for many local families. “Some customers say that when they run out of milk, their kids won’t drink any other milk!” said Don. “We are very fortunate to have that kind of support.”
GENETICS AND REPRODUCTION Reproductive Services Specialist (RSS) Taylor Clark, Relief RSS Eric Peters, Area Sales Manager Mike Wrisley, and Dairy Coordinator Jerry Emerich assist the McEachrons with their genetic and reproductive needs at both farm locations. The RSSs use a combination of monitors on the robotic milkers, tail paint, and timed A.I. for heat detection and breeding, while Wrisley maintains the liquid nitrogen tank, and Emerich assists with genetic selection by mating the cows. Of high importance to the McEachrons are butterfat, feet and legs, and good udders. The latter is especially important for successful use of the robotic milking system. Sires that have impacted the herd include 7HO12266 YODER, 7HO11314 MOGUL, and 7HO11351 SUPERSIRE, among others. “I think we’re developing a good, very
efficient cow,” said Clark.
CHALLENGES AND OPPORTUNITIES The recent pandemic presented challenges and opportunities to the McEachrons. Previously, they were shipping six tractor and trailer loads of dairy products to New York City for use in coffee shops. Although that business slowed down as restaurants and other businesses closed, their home delivery took off and provided other opportunities to sell their product and impact those in their local region. The McEachrons also embraced chances to serve their community and offered donations to foodbanks and participated in a state program to buy discounted milk.
FUTURE PLANS When asked about his future goals, Don laughed and said, “Retire!” Seth has worked enthusiastically to build the Battenkill Valley Creamery brand, and Don said that they are looking forward to maintaining their production and continuing to focus on creating highquality products for their customers. “In the past, if I walked up to the shop there would always be someone I knew,” said Don, reflecting on Battenkill Valley Creamery’s growth over the years. “It’s not like that anymore. There’s a guest book in the lobby for guests to write where they came from, and it’s crazy how far some of the people come. Now, it’s like a destination!”
Don McEachron at the creamery doors
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ProfitSOURCE, ProfitSOURCE Sires, and ProfitSOURCE Partner are trademarks of Select Sires Inc.
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BEEF EMBRYOS OFFER NEW METHOD FOR DAIRY PRODUCERS TO INCREASE PROFITS
Staff photo from L to R: Premier team member Anna Whitt, MidAmerica team member Jim Ruter, and Premier team member Kevin Lager in Boise, Idaho for Simplot E.T. training. Cattle photo: HerdFlex calves 100 days on feed in a HerdFlex feedlot in Idaho.
With the cattle industry changing every
day, producers must find new and innovative ways to maximize profits. As one method of helping dairy producers do just that, Premier Select Sires has partnered with Simplot to provide SimVitro® HerdFlexTM beef embryos. HerdFlex embryos are straight beef embryos for utilization on dairy cattle. Using beef embryos can optimize pregnancies not needed for dairy replacements, helping dairy producers get the most out of their herd. “HerdFlex gives dairies several different ways to change or evolve to adapt to the changes around them today. Dairy producers can create straight breed beef calves that are more consistent and of higher quality carcass than a beef on dairy cross,” said Brian Boyer, a Premier Technician Supervisor who works closely with the HerdFlex program. “Most dairies now have fewer heifers, which leaves room to raise beef calves.”
HERDFLEXTM EMBRYO CALVES ARE:
Feed efficient
Embryo transfer with beef embryos can allow dairy producers to break into new markets in addition to milk. It provides producers the ability to pursue alternative revenue streams by allowing for calves to be sold at different points in the supply chain.
commercial beef animals. It will be interesting to start getting carcass information back soon!” said Boyer.
“Some producers may choose to sell the calves as wet calves, others sell at 500 weights, and others even finish out to 12001400 finish weights, all depending on the operation’s approach that best suits them,” said Boyer. “HerdFlex gives dairies a fast way to transition or diversify.”
“When given this opportunity, employees are sent to Idaho to work with Brady Hicks, Jeremy Howard, and Ruben Mendoza, the people directly involved with SimVitro and HerdFlex,” said Boyer. “Our people get to learn firsthand from people that stand behind the program.”
By using full beef on beef embryos out of choice Select Sires bulls and high-quality commercial cows, producers can typically receive a higher premium than they would for a traditional beef on dairy crossbred calf.
Embryo transfer is treated differently in different states and within veterinarianclient protocols depending on the location. As with any opportunity, producers should consult with their local veterinarian as to what is possible and what the best approach for implementing a program such as HerdFlex may be.
“Our first HerdFlex calves are beginning to finish out and look like quality raised
Consistent in their genetic package
Premier is working to train employees who have a strong interest in the program.
Available to market year-round with a consistent supply
Of high carcass merit and marbling
Products listed are merely distributed by Select Sires, Co-op, Inc. Buyer assumes all responsibility for use, storage, and handling of these products. In the unlikely event that any of the products shall be proven defective, damages from their use shall exclude consequential damages and be limited to their purchase price. Simplot and its affiliates, subsidiaries, agents and employees disclaim warranty expressed or implied including (without limitation) the warranties of merchantability and fitness for a particular purpose. SimVitro is a registered trademark and HerdFlex is a trademark of the J.R. Simplot Company. All rights reserved.
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PREMIER SELECT SIRES, INC. 1 Stony Mountain Road Tunkhannock, PA 18657
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®BioFresh is a registered trademark Agrarian Marketing Corporation®. BioFresh Bolus is manufactured for Agrarian Marketing Corporation a registered trademark of Agrarian Marketing Corporation, Middlebury, IN. This product is merely distributed by Select Sires Inc. and manufactured or processed by the company indicated. All claims, representations, and warranties, expressed or implied, are made only by the manufacturer and not by Select Sires, its member cooperatives, its agents or employees.