June 2024 Newsletter

Virginia Angus Association

June 2024

VA Angus Board

President… Scott Bennett

President Elect… Walter Nichols

Treasurer… David Chevalier

Past President… Jen Friedel

Directors:

2022-2024

Jen Shaver Friedel

Patti Knight

Brennan Miller

Marty Winn

2023-2025

Walter Nichols

David Chevalier

Andy DeHaven

Jason Arehart

2024-2026

Aaron Thaler

Kenny Payne

Ethan Tanner

Brett Stratton

Member Services Coordinator

Stefanie Manbeck

A Letter From Your President...

Scott Bennett

Happy summer! I trust that everyone has had a fruitful spring, and the much-needed rain has fallen on your pastures, grass growing!

I’m excited to share that this spring has been a successful one for Virginia Angus. For those in Harrisonburg April 19th for our annual GIFT sale, you saw the strength of our membership! I would like to thank all our consignors, and especially bidders, for their efforts to make this GIFT sale one of the most successful for Virginia Angus. It was great to see a barn full of superior cattle and a shoulder-to-shoulder crowd ready to bid to take one home.

Most recently at our last Board meeting in May, we elected Walter Nichols as President-Elect and David Chevalier as our Treasurer. I would like to congratulate and thank them both for their service to Virginia Angus. In the following pages of this Angus Connection you will find brief write-ups and pictures of our board members. I encourage you to read and get to know them as they attend Virginia Angus

events throughout the year.

While always seeking to provide value for our membership, VA Angus is working to submit a grant to the Virginia Cattle Industry Board to fund an expense-paid educational visit for VA cattle producers to the Certified Angus Beef facility in Wooster, OH. While not guaranteed, we remain optimistic that the Virginia Cattle Industry Board will accept our grant, so please stay tuned. This would provide a unique opportunity to visit and learn from CAB’s world-class facilities – a sneak-peek can be found further in this issue from a member who recently attended.

One final thought – Please be sure to check out Virginia Beef Cattle University July 14-16th in Blacksburg. You’ll find more information here in the newsletter or at www.vabeefcattleu.org Both the programming and social events looks phenomenal, so I hope to see you there! That’s it for now, back to work!

-Scott

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2024 GIFT Sale Report

The 35th Annual Virginia Angus Genetic Investment Sale took place on Friday April 19th at Rockingham County Fairgrounds in conjunction with Virginia Beef Expo. This incredibly successful sale managed by Dave Mullins, grossed the highest sale we have seen in over 10 years! Mullins says: “This year’s GIFT sale was one of the best in recent memory, with 117 total registered bidders, including 54

online viewers. At the conclusion of the auction, we had successful buyers from 10 different states as far west as California. I think the majority of the consignors stepped up to the plate, had a more organized sale and collectively put together a stronger sale offering from top to bottom. They all should feel good about the event and the overall results.”

The Board of Directors continues to be thankful to the consigners, bidders,

buyers and sale day help for making this a tremendous event each year.

To stay up to date on GIFT Sale and the nomination period for next year, go ahead and bookmark the new GIFT Sale page on our website, vaangus.org/ members/gift-sale

We look forward to seeing you all again next year!

Meet Your Executive Directors!

Scott Bennett- President

Scott Bennett was born and raised on his family’s purebred cattle operation, Knoll Crest Farm in Red House, VA. Scott has had a lifelong passion for the cattle industry, working his entire childhood and early adulthood at Knoll Crest. Scott studied Ag Econ at Virginia Tech and has spent his career in livestock agriculture policy in D.C. He currently manages federal policy for Boehringer Ingelheim Animal Health. Scott and his wife Sarah welcomed their first child in May.

Walter Nichols- President Elect

Walter H. Nichols is a resident of Bedford County, Virginia. He completed his education at the high school level and embarked on a fulfilling career as a mechanic, primarily working with Dodge and John Deere vehicles. However, his professional journey took a turn when he transitioned into the Norfolk Southern Railroad and worked as a Machinist until his retirement.

Following retirement, Walter decided to pursue his passion for farming and became a full-time farmer. As a Master Cattleman, he serves as Board Member on the Virginia Angus Association. He specializes in breeding and raising both registered and non-registered Black Angus cows. With his dedication and expertise, he has established a successful farming operation.

Outside of his professional life, Walter has been happily married to his wife, Dr. Elaine Nichols, for over 30 years. They have three grown children, Samantha, Chris, and Sabrina, who bring immense joy to their lives. Additionally, Walter is thrilled to be a grandfather to five beautiful grandchildren. In his leisure time, Walter enjoys traveling, fishing, and working on hands-on projects.

Walter is an active member of the Masons and Scottish Rite, which allows him to connect with like-minded individuals and contribute to the community in meaningful ways. Through these associations, he participates in various charitable events and projects that aim to make a positive impact on society.

David Chevalier- Treasurer

David, originally from Alexandria, Louisiana, embarked on a unique journey that led him to his current role as farm manager at Mystic Hill Farms where they raise Registered Black Angus in Culpeper, Virginia. After graduating from highschool, David immersed himself in carpentry and various trades, demonstrating a natural talent for working with his hands. His skills were put to the test when he moved to Virginia to assist with remodeling the farm’s houses and buildings, a task that would ultimately shape his future. A few years later, he was offered the farm manager position, despite having no prior farming experience. David embraced this new challenge wholeheartedly, diving into the responsibilities headfirst and learning the ropes through trial and error. Despite the baptism by fire, David never looked back, dedicating himself to the farm and thriving in his role as manager with the help of his colleagues.

Jen Friedel- Past President

Jen and her family operate Point Pleasant Angus in Bland, VA and Blountville, TN. Jen also teaches Agricultural Law and Environmental Law at Virginia Tech and is the Director of Virginia’s Land Use-Value Assessment program. She and her husband, Curt, have two young children, Ada and Gilbert.

Ingredients Easy Beef Queso

RECIPE COURTESY OF: CERTIFIED ANGUS BEEF TEST KITCHEN

Preparation Instructions

• 1 pound Certified Angus Beef ® ground beef, 90% lean

• 1 tablespoon canola or light olive oil

• 1 medium onion, diced

• 4 cloves garlic, minced

• 1 tablespoon cumin powder

• 2 teaspoons chili powder

• 2 teaspoons kosher salt

• 1 (4-ounce) can diced green chilies, choose hot or mild

• 1 (10-ounce) can Rotel fire roasted tomatoes and green chilies

• 1 (12 ounce) can evaporated milk, unsweetened

• 1 cup (4-ounces) freshly grated cheddar cheese

• 2 cups (8 ounces) freshly grated jack cheese

• 2 teaspoons cornstarch

• 3 tablespoons sour cream

1. Heat a large high sided skillet over medium high heat. Add oil and brown the beef until no pink remains, breaking up while browning. Turn off heat and with a slotted spoon, transfer beef to a clean bowl; set aside.

2. Set same pan over medium heat. Add onion and garlic; sear until onions are translucent, 2 to 3 minutes. Stir in cumin, chili powder, salt, green chilies, fire-roasted tomatoes and reserved ground beef. Simmer 3 to 4 minutes, evaporating liquid from the tomatoes and chiles. When ingredients become dry and begin to brown stir in evaporated milk and bring to a low boil. Reduce heat to low and simmer.

3. In a large mixing bowl toss grated cheese with the cornstarch to evenly coat.

4. Turn the heat off of pan, stir in the cheese 1 handful at a time, melting completely before stirring in more.

5. Stir in sour cream, garnish and serve.

2024 Angus/Talon Youth Education Learning Program interns and host ranches announced

Five students join Angus operations across the country for the summer.

Five students have been paired with Angus ranches across the United States to expand their knowledge of the cattle industry, as part of the Angus Foundation’s 2024 Talon Youth Education Learning Program

The Talon Youth Education Learning Program internship is the legacy of the late Camron

“Cam” Cooper of The Talon Ranch, Twin Bridges, Montana. Cooper set up the Angus/Talon Youth Education Learning Program Endowment Fund in 2009 to be a holistic educational opportunity for undergraduate, graduate

and recent college graduates who major in an agricultural field of study.

“Talon interns learn by doing,” said Jaclyn Boester, executive director of the Angus Foundation. “We have an excellent group of interns for the summer, and we look forward to watching each student’s personal growth during their time in the program.”

Bryan Farkas | Audley Farm

Bryan Farkas is an ag science and ag business major at Western Illinois University – Macomb. He will spend his summer learning and working alongside Matthew Deacon of Audley Farm.

Located in Berryville, Virginia, Deacon

runs 1,000 head of cattle.

“We feel it is important to provide youth with chances to see and learn new things and practices,” Deacon said.

Farkas grew up in the swine industry and is eager to expand his knowledge of cattle. He recently purchased four bred cows to start his herd.

2024 Angus Women Connected Conference

By Carol Heizer Wojciechowski

The 7th Biennial Women Connected Conference hosted by Angus Foundation, Certified Angus Beef, American Angus Auxiliary and American Angus Association was held March 25-27 in Wooster, Ohio at Certified Angus Beef in the Culinary Center. With the theme “Making Meaningful Connections”, myself along with 19 other ladies from across the country had the opportunity to join with 13 ladies from the Auxiliary Board to listen to several great speakers as well as interact with an amazing Executive Chef, Venoy Rogers and his awesome staff. Starting right from the beginning

Monday evening we jumped right into “Making Meaningful Connections” as we got together for a social that started with Mexican appetizers in the main hall, then moving to the meat lab for beef sushi and Asian appetizers onto the main dining room for dinner.

Tuesday started out with Introductions of attendees then moving onto overviews from Events and Junior Activities, Angus Foundation and Certified Angus Beef. Moving over to the meat lab at the Culinary Center, Diana Clark, assistant director of research and education for the brand, showed us the science behind the sizzle. She instructed teams in hands-on training on how to break down top sirloins that would be served the following day for lunch. Clark

also presented to the group, by way of a steak tasting, about the differences between USDA quality grades, Certified Angus Beef® product and Certified Angus Beef® Prime. Following the meat lab, we enjoyed learning more about the “power of the brand” and the Ranch to Table program. After a delicious lunch of French Onion Soup, Smoked Certified Angus Beef Tenderloin Roast, Spring Vegetable Barley, Confit Shallot Demi with an assortment of desserts, we toured the CAB headquarters and warehouse before heading back to hotel to get ready to leave for a tour and tasting at Troutman Winery followed by a CAB dinner at City Square Steakhouse in downtown Wooster.

Wednesday morning opened with lectures from Dr. Kirsten Nickles on sustainability and Brad Hewitt on protecting the Brand, the morning was completed with a round table discussion on overview/take home from the prior days. After the round table we broke into our small groups for a beef cookoff, to prepare our own lunches with the Coulotte and sirloin from Tuesday’s meat lab with the assistance of the chefs. Throughout the event, the Culinary Center’s executive chef, Venoy Rogers III, and his team featured various dishes designed to either utilize cuts of beef in unique ways or to stretch products to feed larger groups of people.

The opportunity to connect with Angus like-minded women from across the country combined with the opportunity to hear from so many great people at CAB, the chance to visit and tour CAB, and experience everything CAB is doing to help make Angus so much more than just a great cow, was an awesome experience. I would highly recommend all ladies to apply for the 8th Biennial Women Connected conference in 2026, to be held in St Joe at the American Angus Headquarters. For more information about the American Angus Auxiliary and for programs supported by the Angus Foundation, visit www.AngusAuxiliary. com and www.AngusFoundation.org

Angus Women Connected Conference Attendees at the CAB Meat Lab.

Virginia Beef Cattle University

The Virginia Beef Cattle University will be July 14-16, 2024. The conference will feature trade show vendors, entertainment, and a variety of educational topics for youth and adults! This event is an all-inclusive event for beef producers and the industry to connect with one another more personally.

Experience You Don’t Want to Miss

Educational Breakout Sessions!

These educational breakout sessions are catered to all operationssmall or large, youth to adult, and beef production system!

Sunday Tours and Activities!

Optional tours on Sunday to explore the VA-MD College of Veterinary Sciences, Lane Stadium, or Kentland Farms!

Prime Rib Dinner & Entertainment!

Enjoy a wonderful prime rib dinner, entertainment, and networking at the VT Farm! The perfect way to conclude the first day!

Registration is all Inclusive

Up to 45 break out sessions to choose from

Topics include herd health, marketing, nutrition, forages, business management, reproduction, and meat sciences

Topics that match your operation production system

Educational proceedings included

Tradeshow Exhibitors

You will get to have one on one connections with Tradeshow Vendors at the Sponsored Happy Hour! Industry Happy Hour!

Data Analytics

Hands-on Activities

All meals included!

Networking opportunities

Special gift Youth activites

HAZY HOLLOW FARM

THALER 540-290-8099/540-480-0147

Virginia Beef Cattle University

John Currin

Virginia Cooperative Extension, Virginia Tech School of Animal Sciences, Virginia - Maryland College of Veterinary Medicine, Virginia Cattlemen’s Association, and Virginia Cattle Industry Board are hosting the inaugural Virginia Beef Cattle University at the Inn at Virginia Tech. Virginia Beef Cattle University will have a wide range of breakout sessions covering topics of interest for beef cattle producers in the Mid-Atlantic Region. Unlike most meetings, there will be multiple breakout sessions simultaneously happening with the hope that there will always be a talk that is of interest to every participant. Topics will cover subjects of interest to both cow-calf and stocker producers.

Virginia Beef Cattle University kicks off on the afternoon of Sunday, July 14th with several tours. There will be tours of the Virginia-Maryland College of Veterinary Medicine and Veterinary Teaching Hospital, the Virginia Tech athletic facilities, and the Virginia Tech beef cattle farming operations at Kentland farms. There will also be multiple producer groups having business meetings on Sunday.

Monday, July 15th will kick off with the industry tradeshow and registration. Dr. Cliff Lamb, an internationally known expert in beef cattle reproduction, will be kicking off the conference as the Keynote speaker on Monday. After the

keynote speech, the breakout sessions will begin with producers able to pick from various sessions offered. A list of the topics covered is listed below. There will be lunch provided at the Inn, and then more breakout sessions that afternoon. There will be a large trade show ongoing all day on Monday and Tuesday with vendors from all aspects of agriculture.

Often at meetings, the best information is that obtained from fellow producers and allied members of the agriculture world. To facilitate this networking, Monday evening will be the time for participants to network with one another. There will be a networking happy hour at the Inn followed by an included prime rib supper over at the Alphin-Stuart Arena. The Prime Rib will be cooked by Matt Blankenship of the Virginia Tech Meat Lab and is guaranteed to be a highlight of the entire meeting. For entertainment on Monday evening, there will be working dog demonstrations, music by the Preston Benfield Band, and yard games.

Tuesday morning will begin with our second keynote speaker Tuesday morning will kick off with Mark Eisele current president of the NCBA. After Tuesday morning’s keynote there will once again be numerous breakout session offerings from which participants can choose. The meeting will conclude with

several optional hands- on breakout sessions Tuesday afternoon offered on a sign- up basis at registration. These tours include a demonstration at the Virginia Tech Meat lab, BQA chuteside training, breakout sessions at Kentland farms, ongoing projects, and an introduction to artificial insemination.

This is a new meeting that has long been a desire for several parties to bring to the Mid-Atlantic producers. This meeting would not have been possible without the support of many parties. A grant from the Virginia Cattle Industry Board has allowed us to bring in many outside speakers. The Virginia Cattlemen’s Association is also a key partner. An advisor group comprised of beef producers, Extension agents and specialists, industry partners, and FFA advisors had a great input in the direction of the program. Many valued industry partners are also taking part in the trade show and sponsorships.

We hope that you will consider attending the Virginia Beef Cattle University. We have worked hard to put together a meeting that will be valuable and add value to as wide a range of beef producers as possible. The website for more information as well to register is https://vabeefcattleu.com/. If you have any additional questions, please contact Lisa McCormick at ldellis42@vt.edu.

Selling Registered Angus Bulls and Females

Genomic Tested and with Soundness Tests Performed

Conference Schedule

Sunday, July 14, 2024

Time

3:00 – 5:00 pm Early Check – in Inn at VT - Lobby

5:00 – 7:00 pm Sunday Tours Tour of Lane Stadium, VA – MD College of Veterinarian Medicine, or Kentland Farms

Monday, July 15, 2024

Additional Information

Meet at the Inn at Virginia Tech to meet with your tour group

Time Session Location Additional Information

7:30 – 9:00 am Tradeshow and Check – in Open Inn at VT - Lobby

9:00 – 10:00 am Welcome and Keynote Inn at VT - Ball Room

10:00 – 12:00 am Breakout Session #1 Inn at VT - Various Breakout Rooms

12:00 – 1:30 pm Lunch and Visit Trade Show Inn at VT - Ball Room

1:30 – 4:00 pm Breakout Session #2 Inn at VT – Various Breakout Rooms

4:00 – 5:30 pm Sponsored Happy Hour Inn at VT

6:00 – 9:00 pm Prime Rib Dinner and Entertainment Alphin – Stuart Arena

Tuesday, July 16, 2024

Time Session

7:30 – 8:30 am Tradeshow Opens Inn at VT - Ball Room

9:30 – 10:30 am Keynote Inn at VT – Ball Room

10:30 – 12:30 pm Breakout Session #3 Inn at VT – Various Breakout Rooms

12:30 – 1:30 pm Lunch on own

1:30 – 4:30 Hands – on Sessions Alphin – Stuart, Beef Barn, VT Farms

Everything you need to keep you and your herd happy.

CFC Farm & Home carries a variety of feeds, minerals, veterinary supplies, general cattle equipment, calving supplies and a selection of pharmaceuticals. We also offer agronomic, nutrition and management consulting from our highly qualified field representatives. Contact us to see how we can serve you and your operation.

Culpeper 15172 Brandy Rd Culpeper, VA 22701 540-825-2200

Marshall 8222 E Main St Marshall, VA 20115 540-364-1533

Morrisville 12375 Harper’s Run Rd Bealeton, VA 22712 540-439-3254

Rappahannock 12645 Lee Hwy Washington, VA 22747 540-987-8555

Warrenton 143 Washington St Warrenton, VA 20186 540-347-7100

Carroll County Cooperative, Inc.

Virginia Angus Association

644 Greenville Ave #220

Staunton, VA 24401

vaangus1933@gmail.com

June 6-9 ERJAS

Upcoming Events

June 29-July 6 National Junior Angus Show

October 5 Point Pleasant Angus Production Sale

October 19 Whitestone Brand of Quality Angus Sale

November 2 Mystic Hill Production Sale

November 2 MC Livestock Fall Bull Sale

November 16 Shelton Angus & Dogwood Farm Bull Sale

November 29 Pratt Cattle Co. Black Friday Bull and Female Sale