Producer Connection The official newsletter of the Texas Pork Producers Association
Celebrating 125 Years
1889 - 2014
A few words from your Executive Director... To All TPPA Members:
It is my privilege to come chance to serve as an ad on board with the TPPA as the new Execut future; I am truly humb vocate and leader for the association as we contive Vice President. Graciously, I accept this youth livestock programled by this opportunity. About myself, I grew upinue to progress and look towards a bright Oklahoma, teaching in s. Upon graduation from Texas A&M Universi in Marion and am a product of the Texas team. Stepping into thisthe Agriculture Department at Connors State ty, I chose to pursue a path of education in strong reputation than position is quite the undertaking, but luckilCollege and coaching the livestock judging ks to the skilled and tir present Board of Director eless work of former exy I have inherited an organization with a s. I am alr ea dy th ankful for their advice an ecutive Ken Horton and our previous and early stage. I have been d guidance that has been wi th TP PA since October, the work and just how ex sh citing and diverse it is. and every day has brought new discoveries abown to me in this out the scope of As a teacher, I always tol of themselves. Because d recruits and my students to take care of the originally aspired it be.if you can’t do the basics, those necessary taskslittle things and the big things will take care know you is my goal. ThFor us as an association, I feel it’s essential to , then the end result will not be what you sizes and forms. As we ene Texas Pork Producers Association was fou care of our members; so for me, getting to nded to serve the need people that have been invter the 125th anniversary, it’s amazing to think s of olved in this organization of the history, the legacy producers of all and all the many . There are probably not ma ny wh o would have thought th it has over the years. W e Texas swine We once had a great nuith that, the association has evolved as well, an industry would have changed as much as regional groups across mber of commercial farms, many markets, ped both will continue to change in the future. organized and systema the state. Today, our commercial industry is corformance testing stations, and numerous shows are the most dynatic large scale farms, marketing hundreds of th mprised of a few of the most elite, highly ousa mic, exciting, and admired scholarships and premium in the entire country. Th nds of pigs annually. Our youth stock s is second to none. e money awarded to our youth through As for the future, the po ssi be progressive with the bilities are endless. Within the association, past the show ring alo mindset of growing the Texas swine industry we look to build upon the strong past and . Building youth involvem those niche markets anne is important. Increasing market opportunit d ies for producers by finent and education ca pit ali zin g on them will be vital to prote net incomes. Together, ding and creating ct th opportunities for succe we will work to serve and benefit producers e livelihood of our producers and increase ss. by developing, enhancing , and optimizing We are membership drive n; th e ac tio ns we take will be done in mind. Taking care of with the be I personally welcome aneach and every one of you is important and st interests of the members and producers y TPPA through committee questions or concerns any time. I would I want you to know that. Our office and valuable feedback is mu s, conference, and other events, and help gu encourage you to become involved within ide our vision and goals ch appreciated. for the future. Your I plan to be at the major Recently I’ve tried to hit ity of the upcoming stock shows. I look forwa check out your operatio the road, make it to sales, and stop in at differrd to meeting you and getting to know you. ent farms. I would enjoy n, look at hogs, and see what works for you. the opportunity to It’s great to be back in Te Producers. I look forwa xas, but more importantly, it’s an honor to wo rd to everyone’s contrib the association. ution to the continued surk for the Texas Pork ccess and growth of Best Regards, Brandon Gunn
February 2014
Happy 125th Anniversary TPPA
UPCOMING EVENTS
FEBRUARY
1st ~ NSR Winter Type Conference, Perry, Ga. 6th ~ San Antonio Swine Skill-a-thon Contest
Celebrating the past while embracing the future! TPPA Mission Statement “The mission of the Texas Pork Producers Association is to help our members produce and market pork for a profit.” Producer Connection is the official publication of the Texas Pork Producers Association and is published by the Texas Pork Producers Association. All inquiries should be directed to the TPPA office. Advertising Information In order to give all members the opportunity, ads were not solicited for this first issue. To place an ad or for advertising rates and guidelines, please contact Texas Pork Producers Association at (512) 453-0615 or communications@texaspork.org
Texas Pork Producers Association P.O. Box 10168 Austin, Texas 78766 800-501-7675 - Phone 512-453-0615 - Local Phone 512-451-5536 - Fax tppa@texaspork.org www.texaspork.org Texas Pork Producers Association 8500 Shoal Creek Blvd. Bldg. 4, Suite 120 Austin, Texas 78757
6th - 7th ~ Fort Worth Barrow Show 6th - 7th ~ San Antonio Junior Breeding Gilt Show 8th ~ San Antonio Open Breeding Gilt Show 15th - 21st ~ San Antonio Barrow Show 15th - 22nd ~ National FFA Week 22nd - 23rd ~ San Angelo Junior CTBR Texas Stars Gilt Show 25th ~ Texas Stars Select Gilt Sale 26th - 27th ~ San Angelo Barrow Show 26th - March 1st ~ Laredo International Fair & Exposition 27th - March 1st ~ NSR Southwest Type Conference, Belton, TX
MARCH 4th - 6th ~ Star of Texas Barrow Show 6th - 8th ~ Pork Forum, Kansas City, MO 7th - 8th ~ Houston Junior Breeding Gilt Show 7th - 16th ~ Rio Grande Valley Livestock Show 15th - 20th ~ Houston Barrow Show
Programs are made available to pork producers without regard to race, color, sex, religion or national origin. TPPA is an equal opportunity employer.
EXECUTIVE COMMITTEE
BOARD OF DIRECTORS STAFF
President - Kenneth Kensing, Fredericksburg
Lorenzo Devora, Pipe Creek Rory Duelm, New Braunfels Mike Gruber, Dalhart Kurt Kelso, Seguin David Kempen, San Angelo Barret Klein, Boerne Cody McCleery, Weatherford Robert Peffley, Miami Chuck Real, Marion Ewrin Schwartz, Jr., San Angelo Stanley Young, Lubbock
President Elect - Kyle Stephens, Amarillo Vice President - Jimmy Hayes, Port Lavaca Immediate Past President - Melton Harms, Springtown Executive Member - Corby Barrett, Perryton Executive Member - Denny Belew, Tahoka Executive Member - Jay Winter, Lubbock
Executive Vice President Brandon R. Gunn bgunn@texaspork.org Director of Communications Cassidy Smith csmith@texaspork.org Administrative Assistant Jo Ann Mills tppa@texaspork.org
’ The “PEDV - Roamin Range”
“Impact of PEDV Continues to Grow”
“ The PEDV Tornado”
PED Virus Making National Headlines
Porcine Epidemic Diarrhea Virus (PEDV) is fierce and continues to be a very critical health issue for the U.S. swine industry. PEDV is devastating to all infected swine herds with 90-100% mortality in newborn pigs. Pigs in early nursery are not experiencing as high death loss, but it does cause severe diarrhea so many pigs are stunted and nursery performance suffers. As pigs get older the death loss declines, but pigs still suffer from sickness and lag in performance. • 23 States with confirmed cases of PEDV • 2084 Confirmed cases in the U.S. • Estimated 2-3 million hogs have been lost • Has been reported in Texas *Cases are the number of submissions that have been record as positive for PEDV; not the number of farms or individual pigs. Please use extreme caution through this show pig season and follow all necessary bio-security protocols. If your pigs become ill, please contact your veterinarian immediately. Since the initial outbreak, research has been ongoing throughout the industry and with universities. National Pork Board has invested over $1 million into research to find ways to counter this deadly virus. For more information on PEDV, please visit www.pork.org
Texas Pork Industry Conference & Youth Symposium
E S I T R ADVE HERE
If you are reading this, so are your customers! *In order to give all members the opportunity, ads were not solicited for this first issue.
July 11 - 12, 2014 YO Ranch Hotel Kerrville, Texas TPPA has partnered with La Quinta Inns and Suites to offer all TPPA members a 10% discount off the best available rate when staying in any La Quinta hotel nationwide. This discount may be accessed online at LQ.com by entering the code “TXPORK55”, calling the free central reservations number at 1-866-468-3946 and requesting the “Texas Pork Producers Association” discount!!
Call TPPA today and place your next advertisement in the Producer Connection!
Jay Winter Appointed Swine Health Commissioner of Texas “Through the cooperative efforts of the Texas Animal Health Commission, animal producers, and allied industry groups, the animal population of Texas is healthy and secure.” This is the vision of the Texas Animal Health Commission (TAHC) and one that longtime hog breeder and advocate for Texas agriculture, Jay Winter of Lubbock, looks to uphold. Jay replaces Chuck Real as the new Health Commissioner that will represent the swine industry on the TAHC. A reputable and distinguished hog man, Jay has served on the Board of Directors for the TPPA for a number of years and his family owns and operates Wintex Farms. Jay says,“It is an honor to be a part of this organization. The Texas Animal Health Commission has put in a tremendous amount work and effort in ensuring the proper health programs and protecting the livelihood of livestock producers in the state.” The Texas Animal Health Commission (TAHC) was founded in 1893 with a mission to address the Texas fever tick problem that plagued the Texas cattle industry. Today, TAHC works to protect the health of all Texas livestock, poultry, and exotic animals. The Texas Animal Health Commission has legislative authority to make and enforce regulations to prevent, control, and eradicate specific infectious animal diseases which endanger livestock. TAHC’s regulations are made and adopted by 13 governor-appointed commissioners who represent the general public and various livestock industries and professions. The commissioners serve staggered sixyear terms and meet as needed to study the regulatory needs of the agency, review public comments on proposed regulation changes, and adopt new rules when necessary. Ultimately, the TAHC mission and role is the assurance of marketability and mobility of Texas livestock. TAHC works to sustain and continue to make a vital contribution to a wholesome and abundant supply of meat, eggs, and dairy products at affordable costs.
Web-Based National Swine Reproduction Guide by Pork Center of Excellence Launched The USPCE, U.S. Pork Center of Excellence, has launched the new National Swine Reproduction Guide, a web-based application designed to help troubleshoot swine reproductive problems. The guide is only available as a web application. It is easily accessible through your personal computers, smart phones and tablets, making this a portable and userfriendly avenue for your reproductive questions. Solving reproductive problems has a very high return on investment, but the issue arises with so many facets that are difficult to identify. The reproduction guide helps to identify the problems and to find solutions. The reproductive guide contains an incredible amount of information and support for pork producers, including more than 1,000 fact sheets and references. Not just an encyclopedia of reproductive-related problems, it’s a decision tree guide which guides readers through factors and questions to ultimately end at a fact sheet and references. The guide is organized into three themes based upon gilt, sow or boar (semen). Once the user gets beyond these primary themes, the main problems are identified which places the user into a decision tree. From there, the user can answer a series of questions which have answers, academic background, fact sheets and references. The reproductive guide was developed by the US Pork Center of Excellence with a group of nearly 20 researchers at the major state agricultural universities, USDA-ARS and related businesses. To purchase the reproductive guide visit www.usporkcenter.org; annual membership is $75.
“I like pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” Sir Winston Churchill
Breeder Spotlight
Clint & Julie Halfmann West Texas Genetics Clint Halfmann, owner and operator of West Texas Genetics (WTG) in San Angelo, has come bursting onto the scene full force with recent honors such as Grand Champion barrow and Reserve Champion Chester at the Texas State Fair in Dallas, Reserve Champion Crossbred Boar at the NSR Fall Classic in Duncan, and CTBR Class Champions and sale qualifying barrows at the other Texas major shows. WTG is a swine operation composed of 50 crossbred, Duroc, Yorkshire, Chester and Spot sows with the primary focus on success, not just selling baby pigs. Brandon Gunn, TPPA Executive Vice President stated, “As I was driving through San Angelo one day, I stopped into Clint’s to visit and see his operation. After spending the afternoon with him, it was evident to me that if a person really wants to do something, they’ll find a way. For Clint and his wife Julie, it’s been through extreme commitment, hard work, and determination. And it proves as another example of You get out what you put in.” Clint tells the story of the beginning, “I have been exposed to hogs since before I could walk. My grandpa George Schwartz raised hogs as well as his brothers Erwin Sr. and John Sr. But it all began with my great grandfather, Ernest Schwartz; he raised hogs for the family and local production. This evolved into what is now Schwartz Livestock. That is truly where I learned the core of my beliefs, building hogs sound and practical before all else.” Clint credits the knowledge about hogs
he gained throughout his childhood to Erwin Schwartz Jr., or Frankie as he is known by many. “Frankie has been the most influential in my development as a producer.” “My Father Roger Halfmann, an electrician, taught me as much as anybody about livestock in regards to building a reputation of honest business and integrity. A quiet man, he leads more by example than by word of mouth; his message is simple but true. Live your life before God and treat people as if you would want to be treated. “ In high school Clint started a career in livestock judging and was proudly a member of Frank Hermesmeyer’s final State Championship team in 2002, taking home High Individual Honors as well. Receiving a San Antonio judging scholarship, Clint attended Blinn College in Brenham, Texas where he was a member of a talented and accomplished team, coached by Doug Pierce and Brent Poe. From there, his knowledge continued to grow as he judged under Ryan Rathman and Todd Beyers at Texas Tech University in Lubbock, Texas, winning the National Championship in 2007. Clint still reaches out to his past teammates at times when in need of a good family or feeder. After Clint graduated from Texas Tech he became a herdsman in Nebraska for Rick Whitman of RW Genetics, now based in Anderson, Texas. “I was very pleased to find an employer as successful as Rick that saw stock in a strikingly similar light in regards to functionality and skeletal
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“Just follow your heart. It’s easy to wonder what direction life is going to go. It takes true ambition and persistence to act upon the wonder and give your life direction.”
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correctness.” Clint says that he acquired a great deal of knowledge from Rick about herd health, feed management, and especially building genetics rather than buying them. Clint left RW Genetics after meeting his now wife, Julie Riley, and getting an opportunity of a lifetime to own his own operation. Curtis Schwartz gave Clint the opportunity to take over his sow herd and manage the facilities with the intent to purchase and he did just that. “If it wasn’t for the patience and initial help from Curtis Schwartz, Carl Halfmann, and John and Genevieve Schwartz, West Texas Genetics would not exist.”
What is the foundation of your herd? The Chester and Spot herd can be traced back to 2 sows in Curtis’s herd. At Belton, I acquired the beginning sire of the boar stud, “Concrete,” and the building block of the sow herd, “Sunshine.” Sunshine went on to produce a sale hog at a Texas major in every litter, Grand Overall at Texas State Fair in 2013, Reserve Champion Cross Boar at 2013 NSR Fall Classic which sold for $13,000, Grand Overall Burnet County 2012, and now has 10 daughters in the herd. Between Concrete and Sunshine, $1400 was spent to jump start the herd; these animals have proven themselves priceless to my program. Which proves…. Because she is cheap doesn’t make her bad, and just because it’s expensive doesn’t make it good. Trust your heart and don’t be afraid to walk the unbeaten path.
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Before you make the barrow, you have to make the sow.
How would you rank selection priorities? I focus on the same five factors, whether it be for replacement females, boars or barrows. First and foremost, hogs need to be flexible. Second, we need to keep hogs bold, yet deep in their center
rib. Next is keeping them square. Once these are in place, we can make them big boned and rugged; and last comes muscle because it’s so easy to get. What is your philosophy in raising hogs? There are 2 things I feel are important when raising hogs.
Before you make the barrow, you have to make the sow.
Don’t show or raise pigs if you are not in it for the right reasons.
It would be great if… West Texas Genetics is in the process of building facilities. Within the next 5 years, Clint plans on expanding the purebred herds and potentially doubling the boar lineup, and as any breeder’s goal would be, win several more major shows. In 15 years, Clint hopes to have his herd mark in multiple breeds at the 2029 NSR Fall Classic. What is your favorite show? I don’t have a favorite show, but I think the ultimate would be to have the Houston facilities with the ring help of San Angelo, and the sale setup of San Antonio. What services does West Texas Genetics Provide? Show pigs, semen, open mature gilts and bred gilts can also be arranged. Along with advice or help to anyone who is willing to listen and work hard.
West Texas Genetics would be honored to help you with any of your needs. For more information on Clint & Julie Halfmann and West Texas Genetics visit www.westtexasgenetics.com.
GENERAL STORE Have something to sell? Looking for some equipment?
Look No Further! Here is your chance to promote the products, equipment, facilities or labor you have available for sale. You can also post items or labor that is needed or wanted. This is not designed for animals, sales or shows; we have other avenues for those areas. The General Store is the classified ads section of the newsletter; ads are open to everyone. Contact Cassidy with any questions or to place your ad today.
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Market News Gainesville Livestock Auction January 21, 2014
#1 Butchers (230-270 lbs.) - $0.62 - $0.70/lb. #2 Butchers (220-280 lbs.) - $0.58 - $0.62/lb. Sows (<400 lbs.) - $0.26 - $0.50/lb. Sows (400-500 lbs.) - $0.35 - $0.45/lb. Sows (500 - 700 lbs.) - $0.40 - $0.45/lb. Feeder Pigs (25-90 lbs.) - $30 - $65/head Feeder Pigs (100-175 lbs.) - $0.55 - $0.68/lb. Boars - $0.20 - $0.40/lb.
Seguin Cattle Company January 15, 2014
#1 Butchers - $0.62 - $0.70/lb. #2 Butchers - $0.55 - $ 0.58/lb. Sows - $0.30 - $0.55/lb. Feeder Pigs - $25 - $30/head Feeder Shoats - $0.75 - $0.80/lb.
Muleshoe Livestock Auction January 18, 2014
Top Hogs - $0.60 - $0.70/lb. Sows - $0.47 - $0.53/lb. Feeder Pigs - None reported
2014 CTBR Foundation Gilt San Angelo Texas Stars Gilt Sale Kelton and Carrie Mason of Montgomery, TX will be providing one of their top females to be offered as the Texas Pork Producers Association’s Certified Texas Bred Registry 2014 Foundation Gilt. This gilt will be showcased during the 2014 San Angelo Livestock Show’s CTBR Texas Stars Gilt Show and will be sold as Lot #3 during the CTBR Texas Stars Gilt Sale. As a national leader in producing high quality show pigs, Kelton and Carrie own and operate Mason Livestock located in Montgomery, TX. The Mason’s enthusiasm and interest in providing one of their best for the benefit of Texas youth raising and exhibiting CTBR pigs, was evident during a recent farm visit. Kelton made it known that they would be feeding a pen of gilts in order to make sure that a great one would be available to offer to the public as a true foundation female. Look forward to your opportunity to own one with the genetic power to build a herd! As “products” of youth livestock programs and livestock shows, the Masons are committed to “paying it forward” to the youth of Texas. The Board of Directors of the TPPA and producers across Texas are grateful for the support that Kelton and Carrie will be providing to the CTBR Scholarship/ Grant Program. The TPPA’s CTBR Foundation Gilt Scholarship/Production Grant Award Program began in 2010 with proceeds from the sale of a gilt offered by Kyle Stephens of Stephens Farms, Amarillo followed in 2011 with a gilt from Mike Clay of White Deer, 2012 by Wintex Farms of Lubbock, and the 2013 gilt from the Daniel Schley Family in Fayetteville. Proceeds from the sale of this year’s gilt will be combined to provide a foundation for support of the award. Check out the TPPA website, www.texaspork.org and the San Angelo Livestock Show and Rodeo’s website, www.sanangelorodeo.com for details.
The Judge’s Corner Adam Beck
2014 San Angelo Barrow Show
Adam Beck grew up in Clayton, Indiana where he still resides today with his wife Sarah and three beautiful daughters, Kayla(8), Lily(2) and Willow(1). Along with his family, they own and operate Crossroads Genetics and Adam Beck & Family Showpigs. Adam tells us, “I have always had a passion for hogs since a very young age. My family raised purebred Durocs, so I have been involved in the livestock industry since I was born.” Showing hogs throughout his childhood Adam participated in many 4-H jackpots, exhibiting breeding and market stock at state and national shows, and was a member of NJSA. Adam graduated from Purdue University where he earned a Bachelor’s Degree in Animal Agribusiness. “I was even fortunate enough to meet the women who would become my wife at a pig show. She is a woman that is as passionate about the hog industry as I am and we have enjoyed building our businesses together as a family.” Who influenced you the most in getting involved with hogs? “My Dad and Grandpa Beck are two men in my life that influenced me the most with getting me involved with hogs. They installed their fundamentals and knowledge of raising hogs in me, along with dragging me around to countless producers’ farms, jackpot shows, and boar studs. Brent Bolen and Lyle Dorjohn are also two men that I was able to get connected with and looked up to at an early age. Types of hogs have changed over the years, but these two laid the groundwork for selecting traits that I still desire in hogs today.” Adam Beck & Family Showpigs currently have 65 sows in production featuring Berkshires, Durocs, Spots, Yorkshires and Crossbreds, marketing champion club pigs all across the country. Crossroads Genetics currently has 45 boars covering most breeds and Crosses. The Beck’s host an annual on farm sale the 3rd Saturday in March, and also host various online sales throughout the year and bred gilts twice a year online as well. “Our goal at Adam Beck & Family Showpigs is to keep sound, high quality, productive females that will produce a quality show animal and when it leaves the farm, only gets better. When we buy boars for Crossroad Genetics, we not only look for boars that are complete and balanced, but we also purchase boars that have intriguing pieces which may be used to make the next generation better.” Adam has judged hog shows throughout the country including states such as: Indiana, Ohio, Illinois, Georgia, Kansas, Missouri, Oklahoma, and Texas. He will be the Junior Market Barrow judge at the 2014 San Angelo Livestock Show. Adam says that he enjoys watching Brian Arnold and Willie Kirkpatrick judge hogs. “These men have contrasting styles of judging. I feel these two are the most brilliant
hog minds that I have had the opportunity to watch and listen evaluate hogs on some of the biggest stages.” What is your type or kind of hog? It would be deemed somewhat moderate to a little above with an ideal weight range of 260-280. I do not want a hog that is too small and compact or one that is too big in their outline as generally those bigger hogs do not possess the power I like. In terms of finish I like a hog that balances and looks natural. It is too easy today to get one carrying too much condition or finish so just a nice complete, balanced look that is natural goes a long ways for me. What are your priorities when evaluating show barrows? In evaluating pigs my initial 3 second sort is based on skeletal squareness, flexibility, bone, muscle, and dimension. I first look at feet and legs for structural soundness. If a hog cannot get out and go it’s most likely not going to find its way in the first hole for me. Secondly, I will analyze the hog both going away and coming at me for squareness both at the ground and at the top of their top of their skeleton. Next, I will see what kind of muscle shape the hog possesses. I am one that loves muscle shape and expression but it has to balance and match the rest of the hog. Finally, I will view the hog from the side and examine them for that balanced look I like. Hogs have to be tall at the point of their shoulder, level back thru their hip and tie in a neat, cool look to their front end. What is your showmanship style preference? My showmanship advice would be to look natural and act as a single unit with you and your hog. I like a hog that can get out and drive with its head up and look natural doing it. I admire a nice smooth pace that doesn’t require one to over use their whip or pipe. I want you to be intense, but respectful to your peers while showing me all angles of your hog. Why do you think young people should get involved with showing projects; what is the biggest benefit you see? The junior livestock programs installs far too many life skills to list in this interview, but one that I feel is extremely important is its ability to teach kids responsibility. Livestock requires daily attention and care and comes with a huge responsibility to do it right. It’s an opportunity to be competitive but allows you to have fun. Showing livestock starts at home and teaches youth the responsibility and accountability it takes to do the project right in order to have desired success in the ring. Future goals for Adam, his wife and family, and his operations include, purchasing boars for Crossroad Genetics to help customers achieve their goals and grow their business. “As for Adam Beck Family Showpigs, it would truly satisfy me to see a hog that we raised go on to win one of the Texas Major Shows, OYE, or the Indiana State Fair. Even better yet, see one of my daughters achieve that accomplishment at Indiana one day.”
For the Healthy New Year!
Pulled Pork Greek Salad
Prep Time: 20 Minutes
Servings: 4
INGREDIENTS
1/2 pound cooked pulled pork 10 cups romaine lettuce, chopped (about 1 large head) 1/4 cup Italian dressing, purchased or homemade, divided 2 small tomatoes, cut into wedges 1/2 cucumber, halved lengthwise and sliced 1/2 red onion, cut into 1/4-inch, dice 1/2 cup feta cheese, crumbled 1/2 cup kalamata olives, halved, pitted
COOKING DIRECTIONS In a large bowl, toss the lettuce with about half of the dressing.
HOW TO PREPARE & PULL PORK 1) Place the boneless pork shoulder roast in a slow cooker. Cover with sliced onions, if desired. 2) Pour 1 cup of water into slow cooker. Other ingredients that can be used for different flavoring include: cream of mushroom, rootbeer, ginger ale. 3) Cover and cook on low; cooking times vary depending upon size of roast. A good rule of thumb is a 2 lb.. roast will take about 4 hours add an additional hour per pound. Add water as necessary.
Transfer the salad to plates or a platter and arrange the pork, tomatoes, cucumber, onion, feta, and olives on top. Drizzle with the remaining dressing and serve.
SERVING SUGGESTIONS To make this a chopped-style salad, dice the tomatoes and cucumbers and then simply toss all the ingredients together before serving. To mix things up, add bell peppers, garbanzo beans, marinated artichoke hearts, or croutons. You could also add chopped fresh herbs: such as parsley, oregano, basil, or a combination.
4) Once the shoulder roast is tender and finished cooking, remove from heat and allow it to rest for 10-15 minutes. 5) Holding a large fork in each hand, begin “pulling” apart and shredding the meat into long, thin strands. Place the pork pieces in a large baking dish or pan. 6) Discard any excess fat, drizzle with sauce if desired, and serve.
Attention Grillers NEW! U.S. Department of Agriculture guidelines: Pork can be safely cooked to medium rare at a final internal cooked temperature of 145 degrees F. as measured by a food thermometer, followed by a three-minute rest time. Ground pork, like all ground meats, should be cooked to 160 degrees F.
NUTRITION INFORMATION Calories: 250 calories Fat: 15 grams Cholesterol: 55 milligrams Carbohydrates: 12 grams
Protein: 17 grams Sodium: 920 milligrams Saturated Fat: 5 grams Fiber: 3 grams
DID YOU KNOW? Pork is the World’s most widely eaten meat!
If You’re in the Area.... Cooper’s Old Time Pit BBQ
Showcasing the best pork around ! Gruene River Grill
Lupe Tortilla
Llano, Fort Worth & New Braunfels
Gruene
* World Famous “Big Chop” * 2 inches thick of pork perfection * Mouth-watering ribs & sausage * Great mix of Mac & Cheese with crunchy bits of bacon
* Center Cut Pork Chop topped with * World Famous Lime Pepper jalapeno mandarin glaze (pictured) Marinated Pork Fajitas (pictured)
Submitted by: Matt Anguiano
Locations throughout Texas
* Smoked Pork Tenderloin Medallions * Bacon Wrapped Pepper Shrimp topped with a sweet Ancho * Chipotle Smoked Pork Ribs Chili-mustard sauce * Smoked Pork Tacos topped with “Gruene” Tomatillo sauce.
Submitted by: Alli Gunn
Submitted by: Bryan Bernhard
CARTOON CLIPS Don’t let the sun set on your opportunity to advertise with us! Contact TPPA to place your ad now!
News from the
National Pork Board 2014-2015 Pork Industry Scholarships - Now Open!
Applications for the 2014-2015 Pork Industry Scholarships are now available on pork.org. All juniors and seniors in college who plan to pursue a career in swine production management or a related field, or will be seeking to attend graduate school and major in a discipline with an emphasis on swine, are invited to submit an application for consideration to receive one of the scholarships sponsored by the Pork Checkoff. Recipients will be notified in April, 2014 and money will be available for the Fall 2014 academic year. The deadline for applications is February 15, 2014.
Applications are located on pork.org and may be submitted online!
National Pork Board Statement on Tyson Food Announcement
Tyson Foods announced it will urge its suppliers to implement a series of production practices that it deems representative of responsible food production. Those recommendations include the use of video monitoring in sow farms, discontinuation of manual blunt force trauma as a primary method of euthanasia, use of pain mitigation for tail docking and castration, and the recommendation for sow housing built or renovated in 2014 and beyond to provide adequate quality and quantity of space for gestating sows.
On behalf of America’s pork producers, the National Pork Board continues to recognize and promote the opportunity for producers, working with their veterinarians, to make the best decisions for their farms, their families, their employees and their animals. Producers need workable, credible and affordable solutions for improving animal care. For complete statement from NPB visit www.pork.org.
Pork Checkoff Launches Cooking for Comfort E-Cookbook
The Pork Checkoff has launched its first ever electronic cookbook, titled Cooking for Comfort. This free e-cookbook features time-honored favorites and new twists on classics from James Beard, Award-winning Chef Michelle Bernstein, barbecue expert and author Ray Lampe, and ten leading food bloggers from across the United States. “Pork plays a part in many of our favorite comfort food dishes - they are nutritious, soothing, savory and delicious,” said Karen Richter, National Pork Board president and a producer from Minnesota. “This e-cookbook is the perfect way to celebrate pork and engage our consumers this holiday season.” Perfect for any occasion that calls for a heart-warming meal, and full of delicious ideas that highlight pork, Visit www.PorkBeInspired. com for a free download.
PorkSquareSM a Virtual Town Square for Youth Interested in Pork Careers
Pork Checkoff introduces PorkSquareSM - a website, driven by the innovation and real-time nature of social media, connecting young agriculture professionals with internships and training. An avenue where internship, scholarship seekers, and companies can connect. The mission of the Pork Checkoff is to harness the resources of its pork producers to capture opportunity, address challenges and satisfy customers. PorkSquare specifically meets those needs by helping young people - ages 15 to 25 - with a longterm interest in a career in the pork industry. The website, located at www.porksquare.com , is a onestop shop for training, education growth and internship information regarding the pork industry.
The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through the Pork Checkoff, U.S. pork producers and importers pay $0.40 per $100 of value when pigs are sold and when pigs or pork products are brought into the United States. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and food service marketing, production improvement, technology, swine health, pork safety and environmental management. For more information on Checkoff-funded programs, pork producers can call the Pork Checkoff Services at (800) 456-7675 or check the website at www.pork.org.
News from the
National Pork Producers Council FARM BILL
The top three provisions for the pork industry that have not been decided include: the King Amendment; the Grain Inspection, Packers and Stockyards Administration (GIPSA) provision; and the country-of-origin labeling rule. NPPC supports a provision to prevent GIPSA from dictating private livestock contract terms. Also, NPPC is urging conferees to include in the Farm Bill changes to a new USDA rule on country-of-origin labeling of meat to make it compliant with World Trade Organization trade rules. NPPC will continue to keep members up to date on Farm Bill developments.
TPA LEGISLATION INTRODUCED
NPPC Thursday January 9, 2014, applauded the introduction of Trade Promotion Authority (TPA) legislation by Senate Finance Committee Chairman Max Baucus, D-Mont., Ranking Member Orrin Hatch, R-Utah, and House Ways and Means Committee Chairman Dave Camp, R-Mich. TPA, also known as “fast-track,” allows the president to negotiate free trade agreements (FTA) based on strategic goals and objectives outlined in the legislation, with ongoing congressional oversight. Deals concluded under TPA are subject to congressional approval without amendments. Currently, the Obama administration is negotiating two ambitious FTAs: the Trans-Pacific Partnership (TPP), with 11 AsiaPacific nations, and the Transatlantic Trade and Investment Partnership (TTIP), with the European Union. Securing TPA will provide assurances to trading partners that no changes will be made to any final deal. While passage of TPA is important to getting a TPP Agreement – and future deals such as TTIP – approved, NPPC
points out that the even bigger issue is finalizing a comprehensive, highstandard TPP deal. And that means an agreement that includes Japan – the U.S. pork industry’s No. 1 export market – with tariffs eliminated in all of its industry sectors, including agriculture. Japan is demanding special treatment for its agriculture sector, including exclusion from the agreement of or special protection for certain “sensitive” products. According to Iowa State University economist Dermot Hayes, with the elimination of all barriers to U.S. pork, both the TPP and the TTIP are estimated to create tens of thousands of U.S. pork industry jobs as result of increased U.S. pork exports.
NPPC PARTICIPATES IN ISO WORKING GROUP ON ANIMAL WELFARE
the direction that was indicated by the voters. NPPC wants to ensure that the document produced by the working group does not go beyond OIE standards. Any work that moves forward must not re-create animal welfare standards and must be limited to a simple management system to help countries implement OIE animal welfare standards, according to NPPC. New international standards that are not science-based and that exceed the recommendations of the OIE or PQA Plus would be onerous for producers.
NAFTA TURNS 20
This year marks the 20th anniversary of the North American Free Trade Agreement (NAFTA), a trade deal among the United States, Mexico and Canada. It remains to this day one of the most important free trade agreements (FTAs) the United States has negotiated and has been especially beneficial for the U.S. pork industry. Much of the U.S. pork industry’s early export success came in large part from the increased access to Mexico and Canada gained through NAFTA. Once an inconsequential market for U.S. pork, Mexico now ranks as the second largest value market for U.S. pork exports.
A vote was taken recently by the participants, including the United States, of the International Organization for Standardization (ISO) working group on animal welfare for food-producing animals to decide what steps to take next in the process of creating the animal welfare guidelines. ISO, a private for-profit organization, launched the working group in 2012 in conjunction with the World Organization for Animal Health (OIE) to create a technical specification, a tool for private The National Pork Producers Council conducts public-policy outreach on behalf of its 43 affiliated state associations, companies to enhancing opportunities for the success of U.S. pork producers facilitate animal and other industry stakeholders by establishing the U.S. pork welfare. The industry as a consistent and responsible supplier of high-quality results of the vote pork to the domestic and world markets. show that the participants want The Strategic Investment Program, is the primary source of to move forward. funds for the National Pork Producers Council. By enrolling in NPPC is concerned, SIP, you are assured a seat at the table when decisions are made however, because it regarding the future of the U.S. pork industry. is unclear whether the working group For more information or to join NPPC, visit WWW.NPPC.ORG will be moving in
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Texas Pork p m a C p i h s r e d a Le
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Certified Texas Bred Registry (CTBR) Fast Facts
* Major program of Texas Pork Producers Association * Benefits and promotes Texas bred hogs and producers * Over 430 Breeders participated in 2013 * Over $43,000 in premiums and scholarships paid out to exhibitors in 2013 * Over 9,700 certificates purchased for 2012-2013 show season * 100 breeders receiving at least one CTBR Class Champion * 10 Top Breeders - Breeders with 6 or more CTBR Class Champions * 9 Breeders with a Grand or Reserve Grand Champion at a CTBR Show * Breeder recognition at livestock shows, on the TPPA website, and in TPPA magazine
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2013 MAJOR SHOW WEIGHT BREAKS Fort Worth Barrow Show Black OPB Class 1 - 230-254 Class 2 - 255-269 Class 3 - 270 Duroc Class 1 - 230-255 Class 2 - 256-269 Class 3 - 270 Class 4 - 270 Hampshire Class 1 - 230-247 Class 2 - 248-260 Class 3 - 261-269 Class 4 - 270 Class 5 - 270 White OPB Class 1 - 230-259 Class 2 - 260-269 Class 3 - 270 Yorkshire Class 1 - 230-259 Class 2 - 260-269 Class 2 - 270 Other Crossbred Class 1 - 230-239 Class 2 - 240-249 Class 3 - 250-257 Class 4 - 258-264 Class 5 - 265-269 Class 6 - 270 Class 7 - 270 Class 8 - 270 San Antonio Barrow Show Berkshire Class 1 - 240-256 Class 2 - 257-272 Class 3 - 273-280 Spot Class 6 - 240-245 Class 7 - 246-257 Class 8 - 258-272 Class 9 - 273-280 Hampshire Class 12 - 240 Class 13 - 240 Class 14 - 240 Class 15 - 241-247 Class 18 - 248-253 Class 19 - 254-257 Class 20 - 258-262 Class 21 - 263-265 Class 24 -266-271 Class 25 - 272-276 Class 26 - 277-280 Class 27 - 280 Duroc Class 32 - 240 Class 33 - 241-253 Class 34 - 254-258 Class 37 - 259-264 Class 38 - 265-268 Class 39 - 269-273 Class 42 - 274-278 Class 43 - 279-280 Class 44 - 280 Poland China Class 49 - 240-261 Class 50 - 262-280
Good Luck to all swine exhibitors showing at county and local shows and preparing for Texas Majors!
Dark Crossbred Class 53 - 240 Class 54 - 240-244 Class 55 - 245-252 Class 56 - 253-258 Class 59 - 259-267 Class 60 - 268-275 Class 61 - 276-280 Class 62 - 280 Chester White Class 67 - 240-250 Class 68 - 251-263 Class 69 - 264-274 Class 70 - 275-280
San Angelo Barrow Show Duroc Class 1 - 240-251 Class 2 - 255-265 Class 3 - 266-279 Class 4 - 280
Landrace Class 73 - 240-263 Class 74 - 264-280 Yorkshire Class 77 - 240-247 Class 78 - 248-258 Class 79 - 259-266 Class 82 - 267-274 Class 83 - 275-280 Class 84 - 275-280
Hampshire Class 7 - 240-244 Class 8 - 240-244 Class 9 - 245-256 Class 10 - 257-269 Class 11 - 270-280
Other Crossbred Class 89 - 240 Class 90 - 240 Class 91 - 240 Class 92 - 241-246 Class 93 - 247-250 Class 96 - 251-255 Class 97 - 256-259 Class 98 - 260-263 Class 99 - 264-266 Class 100 - 267-269 Class 103 - 270-273 Class 104 - 274-276 Class 105 - 277-280 Class 106 - 277-280 Class 106 - 277-280 Class 107 - 277-280
Yorkshire Class 14 - 240-252 Class 15 - 253-268 Class 16 - 269-280 White OPB Class 19 - 240-248 Class 20 - 249-267 Class 21 - 268-280 Black OPB Class 24 - 240-244 Class 25 - 245-260 Class 26 - 261-271 Class 39 - 272-280
San Angelo Texas Stars Gilt Show Non-Pedigreed Class 1 - 230-233 Class 2 - 230-233 Class 3 - 230-233 Class 4 - 234-242 Class 6 - 243-249 Class 7 - 250-255 Class 8 - 256-265 Class 9 - 266-270 Class 10 - 273-283 Class 11 - 295-305 Class 12 - 306-373
Other Crossbred Class 29 - 240-243 Class 30 - 240-243 Class 31 - 244-252 Class 32 - 253-265 Class 33 - 266-275 Class 34 - 276-280 Star of Texas Barrow Show Duroc Class 1 - 240-247 Class 2 - 248-264 Class 3 - 265-279 Class 4 - 280
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Dark OPB Class 5 - 240-249 Class 6 - 250-260 Class 7 - 261-2280
DID YOU KNOW??
White OPB Class 8 - 240-259 Class 9 - 260-280
Texas Pork Producers Association was established in 1889!
Hampshire Class 10 - 240 Class 11 - 240 Class 12 - 240-243 Class 13 - 244-255 Class 14 - 256-262 Class 15 - 263-272 Class 16 - 273-279 Class 17 - 280 Yorkshire Class 18 - 240-259 Class 19 - 260-271 Class 20 - 272-280 Other Crossbred Class 21 - 240-243 Class 22 - 240-243 Class 23 - 240-243 Class 24 - 244-251 Class 25 - 252-255 Class 26 - 256-262 Class 27 - 263-268 Class 28 - 269-274 Class 29 - 275-279 Class 30 - 280 Houston Barrow Show Duroc Class 1 - 240-240 Class 2 - 242-253 Class 3 - 254-260 Class 4 - 261-267 Class 7 - 268-276 Class 8 - 277-280 Class 9 - 277-280 Hampshire Class 14 - 240-243 Class 15 - 240-243 Class 16 - 240-243 Class 17 - 240-243 Class 18 - 240-243 Class 21 - 244-248 Class 22 - 249-253 Class 23 - 254-257 Class 24 - 258-262 Class 27 - 263-267 Class 28 - 268-271 Class 29 - 272-279 Class 30 - 280 Poland China Class 35 - 240-259 Class 36 - 260-280 Berkshire Class 39 - 240-252 Class 40 - 253-274 Class 41 - 275-280 Spot Class 44 - 240-245 Class 45 - 240-245 Class 46 - 246-262 Class 47 - 263-280 Dark Cross Class 50 - 240-240 Class 51 - 240-240 Class 52 - 241-247
The association began under the name of Texas Swine Breeders Association.
Class 53 - 248-253 Class 56 - 256-261 Class 57 - 262-268 Class 58 - 269-276 Class 59 - 277-280 Yorkshire Class 64 - 240-246 Class 65 - 247-253 Class 66 - 254-261 Class 69 - 262-272 Class 70 - 274-279 Class 71 - 280 Chester & OPB Class 76 - 240-249 Class 77 - 250-262 Class 78 - 263-273 Class 79 - 275-280 Other Crossbred Class 82 - 240-242 Class 83 - 240-242 Class 84 - 240-242 Class 85 - 240-242 Class 86 - 240-242 Class 87 - 243-247 Class 90 - 248-250 Class 91 - 251-253 Class 92 - 254-255 Class 93 - 256-259 Class 94 - 260-262 Class 95 - 263-265 Class 98 - 266-268 Class 99 - 269-272 Class 100 - 273-275 Class 101 - 276-279 Class 102 - 280 Class 103 - 280
Texas Pork Producers Association P.O. Box 10168 Austin, Texas 78766
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