Prime Time | Fall 2018

T H E N E W S O F T H E A M E R I C A N A K AU S H I A S S O C I AT I O N

FA L L 2 0 1 8

P rime T ime AKAUSHI

www.akaushi.com

NEW BLOOD

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Membership Directory

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Akaushi Prime Time • Fall 2018

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www.akaushi.com • Fall 2018

P rime T ime AKAUSHI

FALL 2018 | VOL. 1 NO. 4

50

44 Features

48 AAA Programs Benefit Breeders AAA programs help producers add value to their cattle.

16 New Blood in the Old West

50 Is High-Fat Beef Bad for You?

Brush Creek Ranch uses Akaushi genetics to elevate dining experience at luxury vacation properties.

Surprising health benefits of consuming high-fat beef.

26 AAA Membership Directory

52 Meaningful Cattle Records and Data

Annual reference listing of members of the American Akaushi Association members.

Make sure that the data you do collect is valuable and useful.

36 Selection Indexes

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Indexes aid breeders in making wise selection decisions.

40 Georgia, Japanese Beef and a French Entrepreneur

How one entrepreneur is using Akaushi cattle to reach his usiness goals.

44 Farm to Taco

Akaushi beef revitalizes Texas taqueria restaurant’s menu.

In Every Issue

ON THE COVER

A crisp sun and cooler days signal a welcome fall for the HeartBrand Akaushi herd in Texas.

6 Around the Campfire 12 Untangling the Helix 8 Akaushi Matters 14 Irons in the Fire 10 DNA Matters 22 Member Application American Akaushi Association

P.O. Box 487 | Flatonia, Texas 78941 (361) 238-7218 office | www.akaushi.com Executive Director Bubba Bain (361) 238-7218 | bbain@akaushi.com

Executive Assistant/Office Manager Janie Bain (361)238-7218 | jbain@akaushi.com

43 New Members 43 Ad Index 49 Calendar of Events

Prime Time Publisher BluePrint Media

Creative Director | Kathie Bedolli

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Editor | Lisa Bard

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Managing Editor | Jessie Topp-Becker

Copy Editor | Larisa Willrett Ad Design | Holly Holland & Kim Tappan Materials Coordinator | Megan Sajbel

(970) 498-9306 | lbard@blueprintma.com (701) 307-0772 | jbecker@blueprintma.com

Advertising Sales | Jessica Ebert

Administration | Leslie McKibben

(785) 477-1941 | jebert@blueprintma.com

Akaushi Prime Time

The News of the American Akaushi Association is published quarterly and distributed digitally to all interested parties. To recieve Prime Time, call or email the AAA office.

Akaushi Prime Time • Fall 2018

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E X E C U T I V E D I R E C T O R ’ S M E S S AG E

Around the Campfire Bubba Bain | Executive Director | bbain@akaushi.com

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ow many of you can remember the American Akaushi Association’s vision, mission and commitment statements? Well, be patient with me while I bring them back from the archives for those who never got around to reading them.

Our Mission: To change beef production through tracking, maintaining and verifying the purity of the breed, the performance of the offspring and the quality of the final retail product.

Our Vision: To maximize profits for producers, feedlots, packers, retail and food service by increasing the demand for beef, while benefiting consumers by providing a superior, consistent, healthy product, backed up by facts.

Our Commitment: We are committed to increasing the number of Akaushi-influenced cattle by working with producers who have a desire to significantly improve the quality and value of their calves using their current cowherd or through our fullblood programs. We will manage the American Akaushi Association as a for-profit business, investing those profits back into programs, market research and services in order to best serve the membership’s goals, while maintaining the highest level of integrity.

These are our “core values,” and I’m proud to say that ALL of us have done a great job living up to and maintaining these (ideals/standards).

These “core values” were pertinent back in 2009 and are still applicable today.

A tremendous amount of water has passed under our bridge in the last nine years. Our unique DNA Parent Verification program; our database transition from GPS to DigitalBeef; our expected progeny differences (EPDs) and index programs; our value-added programs (A4, GridMax); our U.S. Department of Agriculture branded beef program (HeartBrand® Beef); our Akaushi marketing programs (Akaushi CattleLog, Superior Livestock Partnership); the transition from short tandem repeats (STRs) to single-nucleotide polymorphism (SNPs) and the list goes on. These things have made our breed stronger and our breeders more competitive.

As the old saying goes, “We’ve come a long way but still have a long way to go.” The road may Akaushi Prime Time • Fall 2018

have seemed bumpy at times but in the end, it always seemed to smooth out.

First and foremost, we are in the beef business. With our unique business model, this association’s main focus has always been on the commercial producer and, in my opinion, that should always be the primary focus. Akaushiinfluenced cattle should always be the majority of our business. We create marketing opportunities for our commercial bull buyers and that, in turn, creates more demand for Akaushi seedstock and Akaushi-influenced genetics. This mentality is one of the reasons the Akaushi breed has survived and become one of the most respected breeds in the beef industry today.

It wasn’t that long ago that we were being called Suzukis, Cowasakis, etc. Some of our own members were even using these terms and other nouns to describe our cattle. That has changed! Those days are gone! The industry is now calling us by our proper name, Akaushi.

No longer second-tier, the Akaushi breed is now widely recognized and accepted.

Both past and present breeders were, and still are, dedicated and committed to developing a breed that was relatively obscure a few years back, but they have always known that Akaushi has a future in today’s beef industry.

Some future seedstock and commercial producers will be unable and/or unwilling to make the changes necessary to service a changing industry and/or a changing consumer – “I’ll raise the kind of cattle I want.” That’s the wrong attitude! Don’t confuse what you need to do with what you want to do. Your customer can and will replace you if you fail to deliver quality and value.

Change is happening and will continue to happen. Remember that accelerated management tools like genomics, enhanced EPDs, residual-feed-intake technology, gene editing, DNA profiling, ultrasound and selection indexes are not going away; they will be a big part of your future. Continue to improve and progress with the times.

Premiums for high-quality cattle will continue. Akaushi cattle have done everything we’ve asked them to do and more. They will never let you down.

You’ve done a great job. Keep up the good work!

BREED SMARTER AND MARKET SMARTER.

Vaya con Dios!

6

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2019 Annual Convention October 10-13, 2019 Horseshoe Bay Resort Horseshoe Bay, Texas 361/238-7218 • www.Akaushi.com

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www.akaushi.com • Fall 2018

A M E R I C A N A K AU S H I A S S O C I AT I O N U P D AT E

Akaushi Matters Janie Bain | Executive Assistant/Office Manager | jbain@akaushi.com

I

sale” tab for each animal you would like to post.

To add an event, select “calendar” at the top of the screen and fill in your information.

n this month’s column, I want to address some of the association’s “most asked questions.” We frequently receive questions regarding upgrading programs, marketing aids, DNA and recording calves.

I also want to mention some important dates.

Recording Calves and DNA

These two go hand-in-hand. We do not simply send samples to the lab. Through DigitalBeef we produce a file containing information on each animal we submit a sample for. The barcode from each sample is added to this file and emailed to the lab. Once the testing process is finished, the animal’s DNA profile information is added to the file, emailed to us, and we load it into DigitalBeef. From there the Summary Report is created and sent to the breeder. If the information submitted from the breeder is correct, this is a smooth process. If not, we begin our search for the correct parentage, which can be a lengthy process. The more information we receive from the breeder, the faster this process is.

If you have not recorded your calves at the time samples are submitted, you will need to provide us with all the information so that we can record them. If you keep records on a spreadsheet, just send us a copy along with your samples. If not, we will send you a form to fill out or you can go to www.akaushi.com/ forms and print the form. This will ensure that you provide all of the necessary information.

Remember to notify us if you used sires that are not listed in your inventory so we will know to run them against your calves. Good information equals faster and more accurate results.

A4 Advantage Upgrading Program

Breed up to purebred status by using a fullblood or purebred Akaushi bull on your existing commercial cow herd. Each generation will produce a higher percentage of Akaushi in your calves. You can “upgrade” these DNAverified calves with each generation and receive a Certificate of Breeding for a fee. Prior to certification, purebred cattle will either need to be inspected or have photos submitted to the association.

GridMax™ Program

To produce a certified GridMax male or female, you can use any combination of breeding from any breed as long as both of the producing parents are from a certified program and the calves produced from this mating are at least 50 percent Akaushi. There will be a fee assessed for each generation that is certified, and certificates will be issued. Purebred cattle will need to be inspected or have photos submitted prior to certification.

Important Dates

CattleLog

Memberships:

Post your cattle for sale on the association’s website. To do so, fill out the form describing the cattle for sale, pricing, cattle’s location and your contact information. We will then post the information on our website. You can submit photos or videos as well. Submit single animals or entire calf crops.

Invoiced Dec. 1; due Jan. 31 (late fee $30) Types of Memberships: Lifetime $1,000; Regular $100; Junior $25; Associate $60 (see page 22 for a membership application).

Whole Herd Reporting:

Preliminary spring inventory mailed Jan. 15; changes due Feb. 28; invoices mailed March 1.

Preliminary fall inventory mailed July 15; changes due Aug. 31; invoices mailed Sept. 1.

Payment for each season: Full payment at invoicing or 50 percent due at invoicing and 50 percent due at 60 days. PT

Breeder Map

DigitalBeef®, LLC, has recently added the opportunity to flag your membership listing if you have an upcoming event or if you have cattle for sale. From the “general profile” page on www.digitalbeef.com, click on the “herd” tab, select the animal category and click on the “for

Akaushi Prime Time • Fall 2018

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A K AU S H I B R E E D G E N E T I C S

DNA Matters Tim Kozelsky | DNA & Data Service Analyst | tkozelsky@akaushi.com

A

question I am frequently asked is “Which method of DNA collection is best?”

The American Akaushi Association (AAA) staff’s response has always been to explain the cost of each method as well as to point out each method’s advantages and drawbacks. We have also stressed the importance of using the method that best matches the way a rancher works their herd. The tissue and tissue sampling units (TSU) methods are very popular for larger ranches that either rope and work cattle out in the fields or want to get as many head through the chute as quickly as possible. The blood method works well for those who dehorn or notch ears. The hair method is most popular with polled breeders who have a good chute to run calves through and that allows safe access to the tail switch. However, given that each operation is unique, the ultimate decision can only be made by the rancher.

The current price list for samples is as follows:

SNPs Blood Hair Tissue TSU

Collection Kit Processing $0.50 $2.00 $3.00 $2.40

$18.00 $20.00 $21.00 $21.00

up to another week depending on GeneSeek’s processing load. Once SNP samples are complete, I can access the data immediately. The failure rate of SNP processing is a bit higher, but that is expected due to the amount of quality DNA needed in order to get a good profile.

So, here is the data:

SNPs

Blood 105 3,749 70 Hair 45 765 7 Tissue 39 1,667 11 TSU 35 1,832 24 Total 224 8,013 112

36 1.87% 24.04 17 0.92% 24.86 43 0.66% 21.8 52 1.31% 25.29 36 1.40% 24.00

As you can see, there isn’t much difference in the failure rate regardless of the collection method used, which is the main point to take away from this data. Overall, blood samples are the most popular method, which is likely due to its overall cost and ability to fit into a wide range of ranch operations. Hair samples are a favorite for smaller ranch operations and for ranchers submitting new samples for SNP profiles on older breeding stock. Datamars Typifix and Allflex® TSU tissue samples are preferred by larger ranch operations for their ease of use. The bottom line is that the choice of DNA collection method will not have a big impact on the amount of failures you may have or the processing time.

The biggest impact on failure rates lies in the way the sample is collected and stored. Blood samples need to contain enough blood so that the circle collection area is completely saturated and soaked through the paper. It also needs to be completely dried before being mailed to the association office. Hair samples need to be free of foreign matter with as many strands placed on the cards as possible. It is recommended that at least 50 strands are pulled. Also, be sure that the root balls are what is placed on the card and not the hair strands themselves. Tissue samples should be taken from the center of the ear where there isn’t as much cartilage material. Finally, do not use any cleaning or disinfectant chemicals on the collection area prior to collecting the sample. Apply wormer and fly treatments after the DNA sample is taken. All of these chemicals can inhibit the DNA process-

DNA Cost per Sample $18.50 $22.00 $24.00 $23.40

I have been collecting DNA processing data this year to see if there are any differences in failure rates or processing times at the GeneSeek lab. Before we get into the numbers, I want to explain my calculations. “Actual failure rate” is the total number of failures divided by the total number of samples. “Days to process” is the total time from when I process the DNA and prepare the submission documents to the time DNA profiling is complete. The data only includes single nucleotide polymorphisms (SNP) processing, since we are moving away from the older, short tandem repeat (STR) technology.

A quick comparison of the two processing platforms reveals that, on average, it takes 30 days to process STR data, compared to 24 days for SNP. In addition, we have to wait for the lab to send us the STR results data, which can take Akaushi Prime Time • Fall 2018

Work Ave. Act. Failure Days to Orders Samples Failures Lot Size Rate Process

Continued page 14 10

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www.akaushi.com • Fall 2018

I N D U S T R Y T E C H N O LO GY

Untangling the Helix Elisa Marques, Ph.D., MBA | Founder, AgFRONT | emarques@agfront.com

O

ne of the problems with our industry is that we let ourselves get fooled by the various products that are available.

We buy into the illusion that the more products a company has, the more problems they are capable of fixing. This is what happens when marketing gets in the way of science.

I remember saying to a colleague a few years ago, in reply to the number of genomics options that we were talking about, “The more options you give, the more confusing the technology is perceived to be, and the less the customer wants to adopt it.”

Unfortunately, even after all of these years, I still find myself asking the following questions.

Who built this product? Did they bother asking people in the industry what’s needed? Do they even understand who the possible customers are? Maybe they just rolled out of a truck and hit this tree, hoping that it was a magical cashcow tree.

We are progressing faster and faster, with cooler gadgets and products, but there is still an adoption path that we must walk on. No shortcuts allowed. Unless, of course, you want to pick up the broken pieces sometime down the road.

If you are in a specific industry and you understand it well, then you should be able to pinpoint the main problems it has and what you are trying to solve. You can’t solve everything, and your product is not for everybody.

If I am talking to someone about a product or service and they can’t boil it down to simple reasons as to why I should do X versus Y, then they don’t get it, which means that I want to talk to someone who does. This comes from the realization that my time – and that of my customers – is important. We can always make more money, but we can’t make more time. It’s finite.

So, find an organization that understands the problems they are trying to solve and that can provide a great onboarding and customer experience. These are organizations able to walk you through the process to get you what you really need in a timely manner. They don’t Akaushi Prime Time • Fall 2018

typically have “17 different options” that they themselves don’t understand.

Less is more, in this case. Less is more because now their product development team can focus on a useful product that works.

Less is more because now they have time to fix any problems with the products.

Less is more because now they can train their team on the benefits of the product and how it will solve their customers’ problems.

Less is more because now they can focus on a few SKUs, and their purchasing department can have a better idea of inventory.

Less is more because now their billing department will not have to issue refunds because of the incorrect billing code and amount.

Less is more becomes possible because those organizations have properly segmented their customer base to understand who they are and what they really need.

When Less is NOT More

A major discussion and battle between the many companies involved in genotyping services is that of SNP chip/array sizes.

What should I buy? A low-density or highdensity genetic test?

More or fewer SNPs on a chip or array DOES NOT equal a better product. Better SNPs and the right process equal a better product. Better means you have considered their breed effects, their location on the genome, their effects on many traits, AND you use a trusted evaluation system – the whole shebang.

A low- or high-density product that follows some of the steps above but then goes around a trusted evaluation is beyond subpar. It’s not less. It’s a fail. It shows that those organizations don’t care about the industry, much less about the customers. They are temporarily in it to make a buck or two.

A breed improvement program is too important for the survival of the livestock industry to be left in the hands of organizations that have repeatedly shown that they do not understand the process.

Our efforts of showing producers what “better” looks like will continue, both domestically and internationally. We will block any attempts to circumvent science. It’s just the right thing to do. PT Editor’s Note: This article was originally published on Ag FRONT’s blog, www.agfront.com.

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www.akaushi.com • Fall 2018

REFLECTIONS AND RECOLLECTIONS

Irons in the Fire Paul Marchant | Rancher/Columnist | idahomarchant@gmail.com

O

ne of the last classes I took during my final semester in college was a 100-level college math class. I had spent my entire college career avoiding the class, but in the end, there was no way of avoiding the fact that I needed to pass the class before I would be allowed to graduate.

I took a lot of classes in college where I looked around the auditorium or classroom and, without hesitation, determined that I was the dumbest person in the room. The math class in question was no exception. On the first day of class, the teacher told us that he would not take roll.

Attendance was not mandatory. If we so wished, we could just show up at the testing center and take the test. I wasn’t too eager to sit through two or three classes a week just to be confused and receive an ego beating. I figured I’d just study on my own and show up to take the tests.

It will surprise nobody when I reveal the folly in that plan. It may surprise you to learn, however, I passed the class – sort of. I got a D+. Not a D-, mind you – a D+. They don’t hand out a lot of those, you know. Technically, I shouldn’t have been able to graduate. The official policy was that for required classes, you had to pass with at least a C. But thank goodness Dr. Orme, my old-school animal science advisor, didn’t make me take the class again.

I am proud to say I am an honest-to-goodness college graduate. Just the other day, I realized that, at the end of the current school year, 30 years will have passed since I received my diploma. I am definitely not of the opinion that the earning of a college degree has much, if anything, to do with what determines the success of a person’s life. As a matter of fact, with some of the ridiculous and inexplicable nonsense that so often spews from so many college campuses through the mouths and keyboards of so many members of modern-day academia, I am prone to encourage kids to seriously consider every option before they decide to make a college education the portal through which they must pass to reach the road that takes them to the rest of their lives.

Nevertheless, in most cases, now, just as it was in my day, it takes some serious effort and comAkaushi Prime Time • Fall 2018

mitment to actually get a degree. And I believe it’s that effort that lends a diploma its legitimacy.

A degree or a recommendation can only take you as far as your work, and dedication will carry you. I earned a degree in animal science, with a minor in German. Most of what I’ve had to do since my college days has required knowledge and skills I acquired before, after or in spite of college, rather than what I learned in college. As you might imagine, I haven’t hired too many German-speaking migrant workers.

A year or so ago, at a family gathering and in the middle of one of the all-too-frequent political discussions that often spring up at such functions, one of my politically astute sisters jokingly remarked that at many political and civic functions, she was sure she was the smartest person in the room. I mentioned that I didn’t figure I ever had to deal with that particular dilemma. I find it best to avoid situations where my uber-intelligence may be required. But, it reminded me of my college days when I often felt as though I was on the other end of that spectrum. As I pondered that dichotomy, I realized that anybody could achieve that state of mind where he or she can have the confidence to feel like the smartest or most successful person in the room. But, it takes more than a diploma or wishing or believing to make it possible. PT DNA MATTERS Continued from page 10 ing at the lab.

Last year, we processed more than 18,000 samples for new calves. This year, to date, we have processed 12,000 samples, which is on par with this time last year. The conversion from STRs to SNPs is moving along well. Last year, approximately half of the samples were processed on the STR platform. This year, approximately two-thirds of the DNA samples are being processed on the new SNP platform. We also have many members who have completed the conversion. If you haven’t submitted new samples of your herd sires and Akaushi breeding dams, please do so the next time you work your herd.

Finally, GeneSeek has an online video of the DNA processing lab at https://youtu.be/KmaYRR80qJ8. PT

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Our Goal is to help you build genetics in your cattle to positively affect performance, whether you

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DoveCreekWagyu.com Call us at: 402-741-1631 Michelle@DoveCreekWagyu.com 15

www.akaushi.com • Fall 2018

A Brush Creek Ranch employee checks on an Akaushi pair in the foothills of the Medicine Bow National Forest. Ranch managers appreciate how well the cattle have adapted to the area’s rough terrain.

BY MACEY MUELLER, FREELANCE WRITER

NEW BLOOD IN THE OLD WEST AKAUSHI GENETICS ELEVATE DINING EXPERIENCE AT WYOMING LUXURY RANCH

N

estled on more than 30,000 acres of expansive, rolling wilderness in Wyoming’s North Platte River Valley, the Brush Creek Luxury Ranch Collection is home to three uniquely beautiful vacation properties – the Lodge and Spa at Brush Creek Ranch, the Magee Homestead and the French Creek Sportsman’s Club. Each of the luxurious resort getaways offers guests a vast array of scenic views, outdoor adventures and world-class culinary experiences, including exclusively serving premium Akaushi beef raised on the ranch.

Located just 20 miles southeast of Saratoga, Wyo., Brush Creek has been a working ranch since the late 1800s. Current owners Bruce and

Beth White purchased the property in 2008 and transformed it into a refined rustic vacation spot where they are able to preserve and share the Western way of life with their guests.

Part of that heritage lifestyle includes caring for several hundred head of cattle on the Brush Creek Ranch and the more recently acquired Sanger and TZ Ranches, which are located nearby. Ranch Manager Ron Hawkins and his staff oversee the expansive operation.

Hawkins is a seasoned cattleman who has lived and worked in south-central Wyoming for more than 35 years and has dedicated himself to improving the ranch’s beef program through genetics and sustainability.

When Hawkins joined the Brush A ranch hand loops a calf during branding season on the ranch. Brush Creek staff in Creek is proud to carry on a legacy of 2008, he managed traditional herd management practices a herd of commerlike moving cattle by horseback and cial cattle and has dragging them at branding time. since added a set of Corriente cattle used for guest arena games and cattle drives. The growing herd of Akaushi cattle was introduced to the ranch in 2014, and is now used to feed the thousands of guests who visit the ranch properties each year.

“Our goal is to produce the finest

Continued page 18 Akaushi Prime Time • Fall 2018

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www.akaushi.com • Fall 2018

NEW BLOOD IN THE OLD WEST Continued from page 16 quality beef we can,” Hawkins says. “The excellent marbling and tenderness qualities of the Akaushi, combined with the added health benefits, make it the perfect fit for the upscale dining experiences we strive to offer our guests here at Brush Creek.”

The ranch currently runs slightly more than 100 purebred Akaushi cows, 70 Akaushi/Red Angus-cross females and a small herd of three-quarter Akaushi cows.

Hawkins says the ranch intends to phase into a purebred Akaushi operation over the next few years.

“We have seen how well Akaushi are able to adjust to

Brush Creek Ranch’s Akaushi bulls roam the range. The operation has sourced most of its sires from HeartBrand® Beef.

Hawkins and his staff became involved with the American Akaushi Association early in the herd-building process and relied on association staff and fellow member partners for advice and feedback.

“Our early relationships with HeartBrand® Beef and Bovina Feeders were pivotal in helping us get our operation started off on the right foot and making the needed improvements to our genetics along the way,” Hawkins says. “We also appreciate the continued support we’ve received from Bubba Bain and his staff.”

Brush Creek purchased its first set of halfblood Akaushi females from a producer in South Dakota and now sources most of the herd’s bulls and replacement heifers from HeartBrand® Beef.

Akaushi Prime Time • Fall 2018

our environment here in this area of Wyoming, and they are a great fit for the pasture-toplate concept we’ve initiated at Brush Creek,” Hawkins says.

“We feel transitioning to the purebred cattle operation in the future will help us reach our goal of producing the highest quality and healthiest beef available.”

The cattle spend spring and summer months eating the rich, hard grasses found among the sagebrush in the foothill pastures at the base of the Medicine Bow National Forest, located at nearly 8,000 feet in elevation. They are then moved down to the ranch’s hay meadows in the fall and winter.

Assistant Ranch Manager Jake Keller was born and raised in the high mountain desert plain – just down the 18

road from Brush Creek – and like Hawkins, has been with the operation since 2008.

Keller says the Akaushi cattle get around the rocky and mountainous terrain better than some of the other breeds he has seen on the ranch, and while it does take some time for them to adjust to the elevation, adaptability is one of the characteristics he appreciates most about the breed.

“I’ve really been impressed with the way the Akaushi climb the hills and utilize the pastures better than other cattle we’ve had,” Keller says. “A lot of our Akaushi cattle come from HeartBrand in Texas, and when we turn them out into the sagebrush hills, they just put their heads down and get to eating.”

Keller and Hawkins have also been pleased with the bull battery they have established over the last few years. They continue to use purchased bulls on their Akaushi cow herd and are now able to use home-raised genetics on their commercial cows. They plan to begin utilizing an artificial insemination program over the next few years to take advantage of the growing selection of high-quality Akaushi genetics that are available.

Calving season at Brush Creek begins in May, which Keller says has helped improve overall herd health and works especially well for the ranch’s beef program. Cow-calf pairs spend the summer on the range, and weaned calves begin a preconditioning program near the end of September.

Just before the harsh Wyoming winter sets in, calves are shipped a few hours south to Fort Collins, Colo., where they are put on a backgrounding feed program for six months before they are finished on allnatural feed for about a year.

Continued page 20

American Akaushi Association

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www.akaushi.com • Fall 2018

7

NEW BLOOD IN THE OLD WEST Continued from page 18 They are eventually processed in Evans, Colo., and the high-quality beef is not only used in daily meal preparations on the ranch but also sent to several affiliated restaurants across the country.

“It’s amazing to see how the culinary teams at each of our different properties can create unique and tasty dishes using the beef we raise,” Keller says.

“In addition, they feed the ranch’s 225 employees twice a day – and those meals are equally delicious.”

The juicy and flavorful Akaushi beef has become such a popular menu item at Brush Creek that Hawkins and his staff are working hard to become more proficient in producing it. They are planning a trip to Japan to learn more about the traditional production and processing techniques and have been working closely with animal science researchers at Texas A&M University and Colorado State University to “Americanize” Akaushi beef production in an effort to raise it more similarly to popular U.S. breeds.

“We are just looking for as much information as possible so we can produce the very best beef available,” Hawkins says. “Japanese producers raise these cattle one or two at a time, but we want to find ways to raise Akaushi in a more efficient manner that helps meet the growing demand for beef at our properties and across the United States.”

In addition to providing a palatable and sustainable source of beef for guests, Hawkins says the home-raised Akaushi play right into the resort’s farm-to-table approach that utilizes regionally-sourced ingredients. In fact, the ranch’s new, state-of-the-art, 7,000-square-foot greenhouse enables the entire property to grow as many ingredients as possible on-site, including greens, zucchini, radish, eggplant, tomatoes and even some exotic fruit.

“Consumers today are increasingly more interested in knowing where their food comes from and how it is produced, and we want to be able to help educate them with accurate information and personal experiences,” Hawkins says.

“Whether guests are out looking at the cattle or sitting at their plate, our ranch staff and culinary team do an excellent job of educating guests about the benefits of raising our own cattle and the health aspects of eating Akaushi beef.”

Keller agrees. He enjoys being able to see the ranch’s cattle through the beef lifecycle and says it is especially helpful when answering questions or calming concerns about the production process.

“I get to see them soaking wet when they’re born all the way through to the finished product,” he says. “If a guest asks something about an animal, I can be confident it was raised all-naturally in a stressfree environment and it had the best life it could live.”

Since making the move to Akaushi beef, Hawkins and his staff have seen a remarkable difference in the quality product they are able to offer guests at the Brush Creek Ranch properties. He says Akaushi genetics could be a great stepping stone for producers who are currently raising other breeds but are looking to make improvements in their beef quality.

“Introducing Akaushi bulls to the cattle they already have will not only improve carcass traits but start to develop those health aspects unique to the Akaushi beef,” Hawkins says.

“I foresee Akaushi cattle being crossed with more and more cattle across the United States in the near future.

“We continue to receive such positive feedback from our guests, and I think it’s only a matter of time before producers realize what a difference it can make in their beef quality.”

PT

A set of fullblood Akaushi cattle graze at Brush Creek Ranch.

Akaushi Prime Time • Fall 2018

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WELCOME TO

THE TRUE SPIRIT OF THE WEST Set on 30,000 private acres in Wyoming’s Platte River Valley, the award-winning luxury resorts of Brush Creek Ranch present guests with the grandeur of the American West.

“We proudly present an excellent set of full blood seed stock and F2 females. The Akaushi brand sets the standard for our vision of sustainable ranching and is unveiled in pasture-to-plate offerings to our esteemed guests.”

Will-Acres Farm

—Ron Hawkins, Ranch Manager of Brush Creek Ranches

WE RAISE AKAUSHI/RED ANGUS CROSS CATTLE AND SELL FARM-TO-FAMILY CUSTOM BEEF

STEVE & TANYA WILLIAMS

S A R ATOG A , W Y | B R U S H C R E E K R A N C H . CO M

21221 FINCH DRIVE, NEOSHO, MO 64850 (417) 529-8316 • WILL-ACRES@HOTMAIL.COM

For more info about our Akaushi Cattle Program Contact: Ronald.hawkins@brushcreekranch.com | 307.327.5284

21

www.akaushi.com • Fall 2018

Membership No. _______________ Issued by Association

application for membership 128 East South Main | PO Box 487 | Flatonia, Texas 78941 (361) 238-7218 Office | (361) 333-8589 Fax | www.akaushi.com | info@akaushi.com Date _________________________________________ Holding Brand (please draw) ___________________________________________ Brand Location ___________________________________ Permanent ID Location (i.e., left ear, rt. hip, side) _________________________ Member Name _____________________________________________________________________________________________________ Ranch Name _______________________________________________________________________________________________________ PLEASE indicate whether the membership is to be under the member name or ranch name.

Parent(s) Name(s) – (If Junior applicant) _________________________________________________________________________________ Mailing Address ____________________________________________________________________________________________________ City ___________________________________________________ State _____________________ Zip Code ________________________ Home Phone ___________________________ Work Phone __________________________ Cell Phone ____________________________ Fax Number ___________________________ Email ______________________________________________________________________ Signed ____________________________________________________________________ Date of Birth ____________________________ For Juniors Only

I hereby make application to the American Akaushi Association for membership to be issued in the name given above. I agree to be bound by and abide by the Rules of the Association, which include Whole Herd Reporting Assessment Fees, and Amendments or Modifications, thereto which may, from time to time, be adopted. By signing this application for membership, applicant irrevocably waives any claim against and grants an absolute release to the American Akaushi Association, any member, employee or agent of the Association, for any act or omission in connection with the Association, including but not limited to, any enforcement of the rules and regulations presently in effect or hereafter adopted by the Association. q Please include my name and contact information in the Association’s Directory. q Do not publish my email.

q Do not publish my phone numbers.

q Do not publish any information.

Fee Schedule

Regular Membership: Jan.-Dec. $100 | April-Dec. $80 | July-Dec. $60 | Oct.-Dec. $30 Lifetime Membership: $1,000

Junior Membership: $25 per year

Associate Membership: $60 per year

Total Due: $ _____________ American Akaushi Association (AAA) membership is open to anyone who is interested in Akaushi cattle and the purposes of the association. AAA members are focused on producing high-quality seedstock and commercial cattle that produce high-quality, healthful beef. As an AAA member, Akaushi breeders have the opportunity to take advantage of the various programs and services the association offers, including registration, DNA testing, certification, marketing, research and development, and advertising.

If paying by credit card, please fill out the following: Name on Card ________________________________________________ q Visa q MasterCard q Discover q American Express Card Number _________________________________________________ Expiration Date ______________________ Security Code ____________ Signature ____________________________________________________

Please return Membership Application and payment to: American Akaushi Association | PO Box 487 | Flatonia, TX 78941

Akaushi Prime Time • Fall 2018

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Garrison Brothers Farm Specializing in raising high-quality, percentage Akaushi cattle.

Cattle for sale through private treaty.

Garrison Brothers Farm 13343 Garrison Road • Live Oak, FL 32060 Don Garrison 386-364-1493 or 386-364-8204 23

Garry Garrison 386-590-2857

www.akaushi.com • Fall 2018

Akaushi Prime Time • Fall 2018

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www.akaushi.com • Fall 2018

American Akaushi ASSOCIATION MEMBERSHIP DIRECTORY

Alabama Greg Anderson Sullivan Creek Ranch LLC 151 County Road 1047 Vinemont, AL 35179-7403 (205) 603-0429 (301) 580-2027 greg.anderson@ sullivancreekranch.com

Arizona FULLBLOOD BREEDER

Pem Meyer Bonita Cattle Ranch 10000 W. Fair Oaks Road Prescott, AZ 86305 Leon Hunter (602) 321-2127 lhunter146@yahoo.com Alison Hunter (602) 326-3075 cowdogsaz@yahoo.com

Arkansas Steve & Karmen Landers Leis Creek Cattle Co. 36 Ark Tenn Road Clinton, AR 72031-8933 (501) 350-7171 (501) 831-5911 klanders0707@me.com Ron Sweeney 1332 NW Quail Run Circle Bentonville, AR 72712-4175 (479) 799-8688 ron.sweeney@live.com

California LIFETIME MEMBER AND FULLBLOOD BREEDER

Lance Batistich Classic Farms LLC 525 Old Natividad Road Salinas, CA 93908-9540 (831) 499-7822 (831) 970-4151 lance@classicsalads.com

FULLBLOOD BREEDER

JR. MEMBER

John Chester Apricot Lane Farms 10700 Broadway Road Moorpark, CA 93021-9708 (805) 523-4444 info@apricotlanefarms.com

Leighton Curtis PO Box 6 Mosca, CO 81146-0061 (719) 937-1787 lcurtis@sangreschools.com Deadwood Ranch I LLC 740 Swearingen Way Basalt, CO 81621 willie@deadwoodranch.com Owner: 26451 Rookery Lake Drive Bonita Springs, FL 34134 (239) 398-3700 jerry@deadwoodranch.com

Pat Clements 2245 Carpenter Canyon Road San Luis Obispo, CA 93401 (805) 704-3654 pclem35@gmail.com Chris Giannini Pomponio Ranch 175 Fox Hollow Road Woodside, CA 94062-7323 (650) 726-2925 (208) 880-0081 chris@pomponioranch.com

FULLBLOOD BREEDER

Michael M. Mellott Mellott Ranch PO Box 21 Hugo, CO 80821-0021 (719) 740-0403 phmellott@esrta.com

Jim & Kathy Lewers Chun Ranch 201 Portofino Way Cloverdale, CA 95425 (707) 894-9348 (707) 292-7583 jklewers@comcast.net

Florida Michael Adams Adams Ranch PO Box 12909 Fort Pierce, FL 34979-2909 (772) 461-6321 adamsranch1@prodigy.net

Nick A. Rusin Sr. Winters Ranch Beef Company PO Box 457 Winters, CA 95694-0457 (707) 738-5503 rusincattleco@yahoo.com

FULLBLOOD BREEDER

Ron & Jennifer Fisher Windy Hill Ranch LLC 5890 State Highway 83 Defuniak Springs, FL 32433-3971 (850) 865 4616 (850) 585-9547 windyhillron@outlook.com windyhilljennifer@outlook.com

Tom & Marcia Whittle PO Box 995 Altaville, CA 95221-0995 (209) 785-0303 (209) 483-0303 mltawhittle@caltel.com

Colorado Dennis Campbell Rain Dance Ranch 19395 County Road 46 Cheyenne Wells, CO 80810-9607 (719) 767-5752 (719) 342-5752 drcpbl@gmail.com

Akaushi Prime Time • Fall 2018

26

Don Garrison Garrison Farms 13343 Garrison Road Live Oak, FL 32060-4912 (386) 364-8204 (386) 364-1493 garrisonfarms@icloud.com

Jake Hickton Burger Monger 5279 Isla Key Blvd S., Apt 215 St. Petersburg, FL 33715-1657 (312) 543-2611 jakehickton@yahoo.com Gina Erazo & Claudia Vargos Billion Ranch LLC 802 W. Windward Way, Apt. 316 Lantana, FL 33462 (703) 214-5401 (617) 372-1557 general@billionranch.com

Georgia FULLBLOOD BREEDER

Bobby Griffin Power Line Farms 2522 Elko Road Elko, GA 31025-2202 (478) 988-3181 (478) 230-0422 bobbyngriffin@yahoo.com Francois Paul Leger Chatel Farm LLC 1301 New Savannah Road Augusta, GA 30901-3843 (706) 922-5502 francois.leger@fplfood.com Frank Scott 3428 US Highway 341 South Hawkinsville, GA 31036-9666 (478) 988-4446 (478) 284-1950 frank.scott@windstream.net Robert Strickland Strickland Ranch 1771 Thirteen Forks Road Dewy Rose, GA 30634-2336 (706) 340-0807 crosslazys@aol.com Roy Lee Strickland 1786 Townsend Road Villa Rica, GA 30180-3681 (404) 975-8200 alabettyrosa@yahoo.com Ron Wilson 196 Cobblefield Drive Albany, GA 31701-1209 (229) 364-0387 ronwilson8580@yahoo.com

FULLBLOOD BREEDER

John L. Wood 1210 Golden Isles Pkwy Perry, GA 31069-9404 (478) 960-7999 (478) 960-7990 jlwfarms@windstream.net

Illinois Delmar L. Martin 26342 Litwiller Road Delavan, IL 61734 (309) 657-6177 martincampers@gmail.com

Hawaii

Iowa

Frank Boteilho F Ranch LLC 72-3375 Hawaii Belt Road #2 Kailua Kona, HI 96740 (808) 987-7350 fpboteilho@gmail.com

Keith R. Carlson Dairy Quality Center PO Box 497 Stratford, IA 50249 (800) 553-2479 kcarlson@agri-ed.com

FULLBLOOD BREEDER

Brent & Elizabeth Carmichael 701 Juneau Avenue, SE Orange City, IA 51041 (515) 371-8944 brentcar@hotmail.com

Dwayne & Tammie Cypriano Hawaii Lowline Cattle Co. LLC 45-1065 Kalehua Road Honokaa, HI 96727-6992 (808) 775-9852 (808) 443-4415 cypnad@gmail.com

Idaho FULLBLOOD BREEDER

Phil & Yvette Davis Davis Cattle Company Inc. 19 Warm Lake Highway Cascade, ID 83611 (208) 382-4892 (208) 630-3704 fphillipdavis@gmail.com JT Heaps Shiloh Warm Springs Ranch PO Box 510 Challis, ID 83226-4722 (208) 879-2160 (406) 223-0274 jtheaps@gmail.com FULLBLOOD BREEDER

Bob & Pam Howard PO Box 123 Hammett, ID 83627-0123 (208) 590-2651 bpwsj@rtci.net Eugene Matthews Matthews Land & Cattle LLC 1249 S Highway 27 Oakley, ID 83346-9755 (208) 862-3261 (208) 431-3260 3barcattle@gmail.com

Bruce Pixley Pixley Family Farm 2239 380th Street Grafton, IA 50440-7538 (641) 748-2400 (641) 512-6914 Scott & Sheri Weber Weber Akaushi 25578 218th Avenue Delhi, IA 52223-8486 (319) 240-8822 ssweber1@iowatelecom.net

Kansas FULLBLOOD BREEDER

Timothy D. Bolz Bolz Ranch LP 4990 SW 21st Topeka, KS 66604 (785) 272-2090 (785) 231-7339 docbolz@gmail.com Melvin E. Kitts PO Box 433 Goddard, KS 67052-0433 (620) 243-3981 mkitts49@gmail.com Scott Lowe Lowe Cattle Coompany 1920 N College Street Winfield, KS 67156-1445 (620) 221-1593 (620) 222-5775 slowe5775@gmail.com

FULLBLOOD BREEDER

Matador Cattle Company Spring Creek Ranch 448 Reece Road Eureka, KS 67045 (620) 853-2255 (620) 750-0582 russellj@kochind.com Brad, Susan & Lettie McKinney 4 MC- Ranch LLC 4256 W Road 12 Johnson City, KS 67855 (620) 353-4317 (620) 353-3430 lettiemckinney@gmail.com Colten & Callie Salm Red Cow Cattle Company 203 W Parallel Street Clifton, KS 66937-9743 620-200-0715 colten@csprecisionag.com

Louisiana Rodney Sagrera 11516 LA Highway 690 Abbeyville, LA 70510 (337) 893-5855 (337) 652-3888 rcsag@aol.com Double Five Meadows LCC Johnnie Broussard 10032 LA Highway 695 Kaplan, LA 70548

Minnesota Thomas Marty PO Box 236 Pelican Rapids, MN 56572 (218) 863-5158 (218) 530-0208 tmarty@loretel.net

Mississippi Jeffrey Todd & Susan Brown Brown Family Farm 2776 Little Rock Decatur Road Decatur, MS 39327 (601) 635-4257 (601) 917-8280 susanb1988@yahoo.com Roger Brown Triangle B Farms 2116 Beeline Road Decatur, MS 39327-9665 (601) 416-1549 (601) 635-5775 margiebrown@bellsouth.net Charles M. Edwards, II 3574 Highway 80 Morton, MS 39117-3344 (601) 732-8936 (601) 940-4588 char65mac@bellsouth.net

Maryland

Mark Harrison 1113 Pleasant Valley Road McComb, MS 39648 (985) 514-0265 markharrison1167@aol.com

John Dell Dell Creek Farm 1228 Harris Mill Road Parkton, MD 21120 (410) 666-0900 (410) 608-3301 ss454bb4@yahoo.com

John S. Simpson Breezy Oaks Ranch Inc. 298 Quail Road Canton, MS 39046 (601) 707-3201 (601) 750-7822 breezyoaksranch@gmail.com

Michigan

Missouri

Michigan State University Crista Crawford 5401 W Jennings Road Lake City, MI 49651-9375 (231) 839-4608 (231) 429-6566 crawf329@msu.edu

27

FULLBLOOD BREEDER

Rodney & Lisa Alderson 373 Co Road 170 A Zanoni, MO 65784-7833 (573) 220-1831 rlalderson86@gmail.com FULLBLOOD BREEDER

Larry Aschermann Aschermann Charolais/Akaushi 734 Belle Aire Place Carthage, MO 64836-2825 (417) 358-7879 (417) 793-2855 hayhook@gmail.com

Membership Directory • Fall 2018 www.akaushi.com

FULLBLOOD BREEDER

David W. Callis 5315 Pin Oak Lane Sedalia, MO 65301-8902 (660) 827-3969 (660) 620-2526 dwcallis@charter.net Galen & Pam Carson Sunset C Ranch LTD 24723 Highway YY Concordia, MO 64020-6102 (806) 225-7287 (660) 463-1956 highplainscowman@yahoo.com Bryan Drury Drury Cattle Ranch 4072 State Highway K Cape Girardeau, MO 63701-8469 (417) 425-8794 bdrury14@gmail.com LIFETIME MEMBER

Steve & Tanya Williams Will-Acres Farms 21221 Finch Drive Neosho, MO 64850-8930 (417) 364-4055 (417) 529-8316 will-acres@hotmail.com

Arden Wohlers Wohlers Ranch LLC 3420 Cherokee Court Scottsbluff, NE 69361 (308) 632-6496 (308) 641-8208 ardenwohlers@gmail.com

Nebraska

New hampshire

D. Chris & Susan C. Bartels 1121 CR 54 Alliance, NE 69301 (308) 762-4859 (308) 760-9140 susanbsheep@yahoo.com

Craig Cassarino KNCC Ventures LLC 116-G South River Road Bedford, NH 03110 (703) 475-6335 ccassarino@lti-global.com

FULLBLOOD BREEDER

New Mexico

Michael Brown PO Box 224 Elm Creek, NE 68836-0224 (308) 293-0101 mike@mandjsigns.com

Jack Farnsworth Farnsworth Heritage Trust 20003 Garrett Lane Downing, MO 63536-2210 (660) 379-2405 (208) 420-8736 jfqh21@hotmail.com

FULLBLOOD BREEDER

FULLBLOOD BREEDER

Gene Dubas Dubas Cattle Co. PO Box 458 Fullerton, NE 68638 (308) 536-2369 (308) 380-2727 geno@dubascattle.com

Michelle & Wayne Johnson Dove Creek Wagyu Cattle Co. 5412 Highway W Mountain Grove, MO 657112064 (417) 926-0636 (402) 741-1631 michelle@ dovecreekwagyu.com Danny Little PO Box 513 Lamar, MO 64759-0513 (417) 682-1927 danny@redneckblinds.com Jacob Moenkhoff 25854 Rodekohr Road Corder, MO 64021-8134 (660) 229-6665 jawmo44@gmail.com Wayne & Karen Nichols 5035 County Road 2350 Pomona, MO 65789-9132 (417) 277-5420 (417) 252-7071 nicholsfarms92@yahoo.com

Todd Brown 43591 Road 722 Oxford, NE 68967-6723 (308) 824-3813 toddbrown722@gmail.com FULLBLOOD BREEDER

Roger & Sue Licking PT Sand Hills Cattle Ltd. 83756 S Seneca Avenue Seneca, NE 69161-6109 (308) 546-9346 licking5@live.com Brett H. Mohling 5820 S Pawnee Avenue Glenvil, NE 68941-7094 (402) 705-7216 (402) 469-6886 mohlingfarms@yahoo.com FULLBLOOD BREEDER

Brian Schardt Schardt Cattle Company 5424 Road R Carleton, NE 68326 (402) 365-4352 (402) 768-1740 brian.schardt@yahoo.com

Akaushi Prime Time • Fall 2018

James W. Cockerham Crazy Heart Cattle PO Box 265 Texico, NM 88135 (806) 225 7019 (806) 225-7048 wesco@yucca.net Mark & Taylor Marley HC 30 Box 1495 Roswell, NM 88201-9448 (575) 626-9890 taylorkmarley@gmail.com Paul Taylor Ranchline PO Box 344 Roswell, NM 88202-0344 paul@ranchline.com Jorge Ramirez Taiban Creek Ranch 30647 Highway 60 Fort Sumner, NM 88119 (575) 355-8890 (575) 512-8896 ramkjorge@hotmail.com

Ohio Brennan Durbin 17745 Nashville Road Danville, OH 43014-1101 (740) 398-0190 FULLBLOOD BREEDER

John, Rita & Chris Dutton Dutton Cattle Company PO Box 152 Bannock, OH 43972-0152 (740) 359-1390 • (740) 359-3317 (740) 359-4426 rduttonorc@comcast.net cgdutton@gmail.com Brandon Wannarka 3295 Penewit Road Spring Valley, OH 45370-8785 brandonwannarka@hotmail.com

Oklahoma James & Jimmy Bolinger 3B Ranch 30501 S Fish Creek Road Stigler, OK 74462-2465 (918) 967-4911 (918) 429-3466 threebranch1@yahoo.com Tracy Conway Trust Conway X3 Ranch 1646 Brock Road Ardmore, OK 73401-7277 (580) 220-9454 wtconway@brightok.net Arlo Dekraai & Ryan Brand K Barr C 2727 E 21st Street, Suite 310 Tulsa, OK 74114 (918) 935-3413 (918) 244-5699 arlo.dekraai@dekassoc.com

James & Denece Robbins Robbins Akaushi 1110 Wethco Santa Rosa, NM 88435-3718 (575) 760-2277 (575) 760-4772 brojames57@hotmail.com

JL Jeffries Jeffries Land & Cattle 4-19526 E 1070 Road Checotah, OK 74426-1174 (918) 473-6723 (918) 638-3317 jljeffries@ goldenfieldservices.com

New York

LIFETIME MEMBER

Luke W. Beadnell Beadnell Riverside Farm 1433 River Road Thurman, NY 12885-4529 (518) 260-4048 beadnell21@yahoo.com 28

Brett Sterling Sterling Ranches RR 4 Box 1690 Coalgate, OK 74538-9663 (575) 398-3279 (575) 390-3835 brett_j_sterling@yahoo.com

LIFETIME MEMBER

Terry & Gloria Ter Wee Double Z 11736 NS 3610 Seminole, OK 74868-6525 (405) 382-7769 twglo130@gmail.com Kent Wayman Wayman Farms 17212 N. Sheridan Road Nash, OK 73761 (580) 554-5057 kentwayman@pldi.net

Oregon Chris & Bonnie Christensen Christensen Cattle Co. 4865 John Day Highway Vale, OR 97918-5064 (541) 473-3096 (208) 739-5423 christensennaturalbeef@ gmail.com Wayne Clark Rivers End Ranch LLC PO Box 750 Lakeview, OR 97630-0029 (541) 947-4600 dave@riversendranch.net Bill & Cindy Romans Romans Ranches 3820 Old Stage Road Harper, OR 97906-5048 (541) 358-2921 bromans@hotmail.com

South Carolina Roger Mauney 155 Old Ferry Road Sharon, SC 29742 (803) 927-6607 bullockck@aol.com

South Dakota Lanny Binger 2122 Crystal Avenue Aberdeen, SD 57401-7362 (830) 613-0229 lbhobay@hotmail.com Jane Brehe 29374 176th Street Agar, SD 57520 (605) 222-8827 (605) 264-5472 d_jbrehe@hotmail.com

Dale Faulhaber DC Cattle 40242 126th Street Groton, SD 57445 (605) 397-7141 critterdoc@nvc.net Verlin D. Hoffer 3268 Snyder Drive Waubay, SD 57273 5345 So. Granite Drive Gold Canyon, AZ 85118 (605) 380-8192 vsh@itctel.com Calvin Mack 16961 456th Avenue Goodwin, SD 57238-6402 (605) 881-1961 cmack8670@gmail.com LIFETIME MEMBER

Rick Prentice Beef Tech PO Box 256 Wessington, SD 57381 (605) 354-2916 rprenticefarms@gmail.com Allen Schaffer Schaffer Farm 31148 112th Street Herreid, SD 57632-6402 (605) 437-2491 (605) 848-1328 schafferfarm@gmail.com

Nick & April Patterson 2258 Henson Road Red Boiling Springs, TN 371506349 (931) 258-3895 (256) 349-0283 nick@honestabe.com Sam Sneed Diamond S Cattle 430 Robinson Road Pulaski, TN 38478-7093 (931) 808-0761 ntrdocss@gmail.com

Texas Terry Allen 10880 FM 699 Joaquin, TX 75954 (936) 590-1628 tgallen56@gmail.com Michael Afflerbach Afflerbach Farms 1452 Gohlke School Road Yorktown, TX 78164 (361) 563-7773 (361) 563-6004 kim_lozuk@hotmail.com

Tennessee

Pete & Lee Ann Ballew Heart Land & Cattle Co. 820 SW 3001 Andrews, TX 79714-9030 (432) 556-2443 (432) 556-2441 pballew2@yahoo.com

FULLBLOOD BREEDER

FULLBLOOD BREEDER

Terrence Bailiff Opus Farms 1833 Indian Cave Road New Market, TN 37820 (423) 231-6520 coacht27211@yahoo.com Kelly Glazener KV Cattle Co LLC 6315 Martin Creek Road Bloomington Springs, TN 38545 (601) 530-3002 kglazener1@gmail.com Billy K. “B.K.” Parsley Broken P Ranch 460 Betsy Ross Road Afton, TN 37616-4100 (423) 429-1059 bkparsley@gmail.com

Jennifer Barnes PO Box 1287 Uvalde, TX 78802-1287 (830) 900-7349 (830) 279-3511 jenniferbarnes38@yahoo.com Roy Barrett Southeast Bar Ranch PO Box 1447 Anahuac, TX 77514 (409) 267-5556 cedmonds@ responsegroupinc.com Brad Barton Rubicon Ranch LLC 7395 Bessie Heights Road Orange, TX 77630 (512) 787-9084 bradbarton007@yahoo.com

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LIFETIME MEMBER AND FULLBLOOD BREEDER

Ronald & Joan Beeman Beeman Ranch PO Box 628 Flatonia, TX 78941 (361) 865-2121 rbeeman@akaushi.com LIFETIME MEMBER AND FULLBLOOD BREEDER

Dewey & Lori Bellows 4B Enterprises Viduarri Land & Cattle LLC 907 Swift Street Refugio, TX 78377 (361) 220-4117 (361) 220-4116 deweybellows@gmail.com LIFETIME MEMBER AND FULLBLOOD BREEDER

Joe & Christina Beltz Comanche Cattle Company 11600 Busan Way Canyon, TX 79015 (806) 488-2778 (806) 683-7329 cowhand@me.com Donald and Kim Birkenfeld Heifer Hill Farms Inc. 573 CR 24 Muleshoe, TX 79347 (806) 946-6217 heiferhillfarms@yahoo.com Richard M. Bode 2605 W Wallace Street San Saba, TX 76877-3834 (325) 372-5744 (325) 372-1515 mimi_bode@yahoo.com Patrick Boykin Rocky Creek Ranch 115 Wild Basin Road Suite 201 Austin, TX 78746-3452 (512) 479-0407 (512) 965-6100 rockycreekranchhye@ gmail.com LIFETIME MEMBER AND FULLBLOOD BREEDER

Joe & Christina Beltz Broken Winds Cattle Company Bar 73 Ranch 11600 Busan Way Canyon, TX 79015 (806) 488-2778 (806) 683-7329 cowhand@me.com

Membership Directory • Fall 2018 www.akaushi.com

JR. MEMBER

Addie Brown Brown Ranches 2519 Brown Ranch Lane Beeville, TX 78102 (361) 597-0383 LIFETIME MEMBER

Austin & Jody Brown III Brown Ranches/Landair 2519 Brown Ranch Lane Beeville, TX 78102 (361) 358-1093 (361) 597-0373 aebrown70@gmail.com LIFETIME MEMBER

Austin & Nana Brown Brown Ranches 2050 Brown Ranch Lane Beeville, TX 78102 (361) 358-1786 (361) 597-0377 firebrand1924@gmail.com JR. MEMBER

Cuatro Brown Brown Ranches 2519 Brown Ranch Lane Beeville, TX 78102 (361) 350-0384 Mike & Kim Burge Lazy 2B Box 299 Nazareth, TX 79063 (254) 967-4800 mlburge@embarqmail.com Rod & Cynthia Byerly 5845 Ray Avenue Port Arthur, TX 77640-1734 (409) 736-2090 (281) 636-6897 byerlrr@yahoo.com John F. Campbell PO Box 177 Tarzan, TX 79783 (432) 459-2406 Rene Castaneda Castaneda Beef 133 Bridgewater Drive La Vernia, TX 78121-5716 (830) 569-7235 castanedabeef@yahoo.com Kevin Castleman Domaci Farms 1941 CR 229 Schulenburg, TX 78956-5840 979-562-2737 979-743-1411 kcastle79@cvctx.com

Terry Caviness 3C Cattle Co. PO Box 790 Hereford, TX 79045 (806) 357-2333 terry@cavinessbeef.com Cyd Chauveaux & Lea Walker Hornady Ranch LLC 5930 Prideaux Road Windthorst, TX 76389-4720 (832) 492-7706 (936) 328-6167 hornadyranch@gmail.com LIFETIME MEMBER AND FULLBLOOD BREEDER

Misty Guy & Kristy Wilson Chickadee Cattle Company LLC 2232 N. Chestnut Pampa, TX 79065 (806) 418-1441 (806) 282-2339 mvguylib@yahoo.com, kristyswa@yahoo.com Beverly A. Chiodo Diamond C Ranch 3020 Lime Kiln Road San Marcos, TX 78666 (512) 353-0703 bc@speakingofcharacter.com Charles Christian Rocking C Farms Inc. 935 FM 1731 Farwell, TX 79325 (806) 825-3135 (806) 265-7952 rocknc@wtrt.net Stafford Cook S-n-T Farms PO Box 376 Vega, TX 79092 (806) 231-2380 staffc101@gmail.com JR. MEMBER

Marcee Cooke PO Box 1191 Canadian, TX 79014-1191 (806) 217-1635 marcee.c1@gmail.com Milton Cooke PO Box 1191 Canadian, TX 79014-1191 (806) 323-6765 (806) 664-2226

Akaushi Prime Time • Fall 2018

Aaron Cooper Myers - Cooper Cattle 1706 Pine Valley Street San Angelo, TX 76904 (402) 310-1327 coopaaron@gmail.com

William C Davis III Four Bar D 2032 Five Mile Road Cuero, TX 77954 (361) 275-9921 (281) 898-0971 williamcdavisiii@me.com

Sebastian Cordoba Malinche Cattle Company 6930 Abbey Falls San Antonio, TX 78249-2578 (210) 316-1539 malanchecattlecompany@ gmail.com

Shamus Donahoe 5416 Darling Street #A Houston, TX 77007-1802 (832) 582-5636 (713) 201-9703 shamusdonahoe@gmail.com

FULLBLOOD BREEDER

Herff & Nancy Cornelius PO Box 288 Wadsworth, TX 77483 (979) 429-4599 Herff (979) 429-4605 Nancy ncorn1959@gmail.com Len & Savannah Cornelius PO Box 250 Wadsworth, TX 77483-0250 (817) 366-6174 lcornelius06@yahoo.com Jennifer Cotton Cotton Ranch 4103 Sand Creek Road Bryan, TX 77808-8337 (979) 589-2807 (979) 229-0247 splash408@gmail.com Ty Cross Cross Greeman Cattle PO Box 763 White Deer, TX 79097-0763 (806) 282-7456 tcross@memorialmachine.com FULLBLOOD BREEDER

Jayson Danek Ideal Beef Co. LLC 1651 County Road 374 Taylor, TX 76574 (512) 848-2382 jayson.idealperformance@ gmail.com LIFETIME MEMBER

Carolyn & Howard Davis San Jacinto Ranch LLC 2260 FM 3186 Onalaska, TX 77360 (713) 542-7777 (713) 899-4232 hbdavisjr47@gmail.com carolyndavis111@gmail.com

30

Perry Donop Jr. Donop Kendalia TX Ranch 1000 East Basse, Suite 110 San Antonio, TX 8209-3252 (210) 828-6142 (210) 771-7345 pdonop@perrydonop.com Jerry T. Donop III Table Top Ranch 2116 Highway 473 Kendalia, TX 78027 (830) 336-2428 (210) 842-1719 ptdonop@hotmail.com Verlinde & Bill Doubleday Sundowner Farm 1235 Wynden Commons Lane Houston, TX 77056 (713) 501-1044 double007eye@msn.com Charles W. Downing Encantada Operating Company 124 N. East Street Uvalde, TX 78801-5312 (830) 278-3100 charlie@cdowninglaw.com Alan Dunn Mallard Land MGT Texas Nail Ranch Midland 608 Solomon Lane Midland, TX 79705-1901 (817) 202-5740 abdunn44@yahoo.com Jerry Anderson (432) 556-6997 Scott Dunwoody 439 Glenchester Drive Houston, TX 77079-7135 (713) 784-4000 (713) 705-2121 sdunwoody@msn.com

FULLBLOOD BREEDER

Jim Dyer Rancho Espuela 17257 State Highway 166 Ft. Davis, TX 79734 (432) 426-3435 jfdyer@bigbend.net Louis P. Dziuk Jr. 2989 Highway 80 Karnes City, TX 78118 (830) 780-2028 (830) 660-6207 pdziuk@hotmail.com LIFETIME MEMBER

E Cross Cattle Co. Inc. Herff & Nancy Cornelius 2425 CR 222 Bay City, TX 77414-2851 (979) 429-4599 Herff (979) 429-4605 Nancy ncorn1959@gmail.com Josh Eaton J Bar P Cattle 3117 County Road 2512 Quinlan, TX 75474 (214) 837-2008 josheaton72@gmail.com FULLBLOOD BREEDER

Bo Farr 4V Ranch PO Box 1424 Uvalde, TX 78802 (830) 278-5591 (830) 591-7979 bfarr@stx.rr.com Marida Favia del Core Borromeo Blackjack Ranch LEE LLC 1325 Private Road 3263 Giddings, TX 78942-9258 (512) 253-0128 (979) 540-9717 blackjackdeer@me.com Bill Fielding Fielding Ranch PO Box 957 Johnson City, TX 78636 (512) 320-8870 (512) 627-0226 williamf@tstar.net

Elma Irene Garza Ranchos Garza 3822 West Avenue, Apt #231 San Antonio, TX 78213 (210) 393-5233 (210) 387-1912 eigarza3@aol.com jlgarza1@aol.com

LIFETIME MEMBER AND FULLBLOOD BREEDER

HeartBrand Beef Inc. PO Box 309 Flatonia, TX 78941-0628 (830) 540-3955 JoJo Carrales (361) 701-9961 jcarrales@ heartbrandbeef.com Jordan Beeman (361) 772-6177 jbeeman@icloud.com

Juan Lino Garza Juan Lino Garza LLC 18005 Jara Chinas Road Penitas, TX 78576-8518 (210) 393-5233 jlgarza1@aol.com

Roger & Leanne Hempel Hempel Hay & Cattle 9577 J2 Ranch Road Inez, TX 77968-3009 (361) 574-8588 (361) 649-3443 hempelhayandcattle@ gmail.com

Romulo Garza, Jr. 17967 Jara Chinas Road Penitas, TX 78576 (917) 885-9043 rgarza16@gmail.com Todd & Michelle Gentz 3668 Woodland Ridge Drive Orange, TX 77632 (409) 988-9358 Griffin Ranch TLG Cattle Inc. 5105 FM 1205 Coahoma, TX 79511 (432) 965-3436 (432) 270-3425 lanegriffin@yahoo.com tgriffin@reagan.com Daniel Lane Griffin D and T Cattle 5115 FM 1205 Coahoma, TX 79511-3105 (432) 270-3420 (432) 935-1058 philosophisor@yahoo.com

Joel Hickerson Grin Dog Cattle Company 9212 Mystic Oaks Trail Austin, TX 78750 (512)565-9439 joel@grindog.com

Kenny Jastrow PT Ranch Cattle LTD 1242 PT Ranch Road Round Mountain, TX 78663 (512) 434-1700 (830) 825-2500 licking5@live.com

Jeff Hobbs PO Box 120 Atlanta, TX 75551-0120 (903) 799-6342 (903) 278-6395 jhobbsins@aol.com

Brian Folloder Big Daddy Foods 19712 La Isla Cove Spicewood, TX 78669-6928 (713) 385-3374 brian@bigdaddyfoods.com

31

Don Holtkamp Rafter H Cattle Co. 5855 Old Independence Road Brenham, TX 77833 (979) 776-0570 (979) 525-1085 don@holtkampconsulting.com Andrew Hovorak Hovorak Farms PO Box 631 Caldwell, TX 77836-0631 (979) 220-5050 (979) 220-5050 andrewhovorak@yahoo.com

Jason & Alyssa Hind Hind Cattle Company 7320 N. Bentsen Road McAllen, TX 78504-9770 (956) 222-3166 (830) 202-7322 alyssa@gmproducesales.com

Ralph & Nan Hartman 1202 Moss Lane Cuero, TX 77954 (361) 676-1253 ralph.hartman@yahoo.com

Darrell & Gaylene Hodnett Hodnett Ranch 409 Guffee Road Coahoma, TX 79511-2312 (432) 466-1305 sobhodnett@hotmail.com

Joe Herring 10 Benchwood Circle San Antonio, TX 78248-2312 (830) 755-6328 (210) 663-6463 tricountymeatmarket@ yahoo.com

Laurie Higgins Dove Creek Ranch 2806 Bonham Street Amarillo, TX 79109 (806) 236-2660 lauriehiggins@gmail.com

Dan Guillotte Tejas Blackland 4605 Birchman Avenue Fort Worth, TX 76107-5417 (817) 996-4493 dan_guillotte@me.com

Helen I. Hodges Hodges Ranches 17041 El Camino Real, #200 Houston, TX 77058 (281) 486-1943 (281) 782-6830 helen@sscienvironmental.com

R.W. & Billie Jaynes Jaynes Farms 253 CR 1632 Linden, TX 75563-6393 (903) 756-5485 (903) 826-0206 rwjaynesfarms@earthlink.net Douglas M. Johnson 1417 E. Kiber Angleton, TX 77515-5139 (979) 417-3888 peggydj2003@yahoo.com Dr. Wayne Johnson 13606 Spring Cypress Road Cypress, TX 7429-2003 (832) 563-8387 drwaynejohnson@comcast.net

Membership Directory • Fall 2018 www.akaushi.com

Bill Jouette & Tricia Shimer Mejabo Ranch 13309 Rolling Hills Lane Dallas, TX 75240-5539 (972) 979-5049 (214) 578-0519 tricia.shimer@gmail.com

Randall S. Lewis L-4 Cattle Company 7690 Sesame Street Paris, TX 75462 (903) 784-2692 (903) 517-2049 rlewis@parisisd.net

Felix & Stephanie Martinez FM Cattle Co. 627 FM 2844 Santa Elena, TX 78591-1641 (956) 735-6402 (956) 735-6401 fmcattle@yahoo.com

Mark, Janet & Scott Mello No W Cattle Co. 4051 Fossil Forest San Antonio, TX 78261-2633 (210) 845-2120 mmello 2120@gmail.com

Dr. Robert King Artesian Cattle & Farming 19551 Highway 36 Gustine, TX 76455 (254) 386-3418 (979) 830-3808 artesiancattle@gmail.com

Tracy Lirette Akane Wagyu Ranch 5798 Crockett Martin Road Conroe, TX 77306-6010 (281) 890-8800 tlirette@palomaec.com

Hondo & Caroline Martinez HM Cattle Co. P.O. Box 155 Linn, TX 78563-0155 (956) 735-3707 hmcattleco@yahoo.com www.HMcattlecompany.com

Jim & Kathy Moore JMK Cattle 4400 Cottonbelt Parkway McGregor, TX 76657 (254) 723-2977 (254) 379-5064 info@jmkcattle.com www.jmkcattle.com

Jim A. Kolle Kolle Red Angus 961 N FM 444 Inez, TX 77968-3688 (361) 782-2510 jakolle@tisd.net Kenneth Kotzur Kotzur Ranch 2730 Montebello San Antonio, TX 78259 (210) 414-2387 kjkotzur@sbcglobal.net Scott & Amber Koza 14126 Withersdale Drive Houston, TX 77077-1434 (281) 497-3917 (713) 557-3164 amberjk26@yahoo.com JR. MEMBER

AnaLyn Kozelsky 10230 Roy Road Flatonia, TX 78941 (361) 772-4807 James Layssard JL Cattle & Hunting Ranch 1656 County Road 120 Alice, TX 78332-9257 (361) 668-4724 (361) 816-1237 jlysrd55@yahoo.com FULLBLOOD BREEDER

Legendary Akaushi Genetics LLC Bill Fisher 1806 Lowell Court Katy, TX 77494 (713) 412-6228 sales@akaushigenetics.com

Paul M. Lockett Ko Hamn Ranch 37902 FM 1736 Road Hempstead, TX 77445-8618 (979) 826-3318 (979) 221-4731 kohamnranch@yahoo.com

Michael C. Manning Manning Cattle Company 101 Hickory Drive Victoria, TX 77904 (361) 572-8832 (361) 293-4050 mmanning28@yahoo.com

Carlos Lobo PO Box 555 Eagle Pass, TX 78853-0555

Steven P. Massey Click Cattle Co. PO Box 4867 Horseshoe Bay, TX 78657-4867 (512) 983-3084 mnelson@clickcattleco.com

Tommy & Patricia Love Dream Catcher Ranch 28401 County Road Kemp, TX 75143-8192 (214) 681-9490 (214) 616-3161 corn.patricia@yahoo.com

Harvey “Levi” McBee Mc10 Farms and Cattle 10274 FM 775 Lavernia, TX 78121 (210) 827-7548 hlmcbee@gmail.com

Joseph Mackie Rancho San Sebastian 2401 Cornerstone Boulevard Edinburg, TX 78539 (956) 631-2957 (956) 451-6457 joey@themackieclinic.com

Michael McCoy 9H Ranch 11442 E State Highway 97 Waelder, TX 78959-5187 (512) 558-1233 mgmccoy@gvec.com

Robert Martin Martin & Martin Joint Venture 750 CR 317 Edna, TX 77957-4801 (361) 550-2159 rcmar@ykc.com

Jesse Balboa 9H Ranch (512) 618-2073 jessebalboa@gmail.com

Martin & Martin Joint Venture Babb Ranch 750 CR 317 Edna, TX 77957-4801 (361) 782-3392 (361) 550-2159 rcmar@ykc.com

Akaushi Prime Time • Fall 2018

Mark Meek Meek Brothers 1190 Benbow Road Inez, TX 77968 (361) 782-8488 dmarkmeek@yahoo.com Mark S. Meek Gageby Valley Ranch 9118 County Road 16 Briscoe, TX 79011 (806) 375-2343 (806) 662-0667 meekmarkannette@gmail.com 32

FULLBLOOD BREEDER

William A. Miller High Plains Cattle Co. 15050 US Highway 83 Perryton, TX 79070-6572 (806) 435-4461 (806) 202-0838 7rascalsdad@gmail.com FULLBLOOD BREEDER

Rogelio Martin Munoz Munoz Cattle Farm 231 S Getty Street Uvalde, TX 78801 (830) 278-1150 (830) 591-3811 rogeliommunoz@gmail.com Ben Murphy Murphy Brothers Cattle Company LLC PO Box 1470 Snyder, TX 79550 (325) 207-2104 (325) 207-5772 benmurphycpa@hotmail.com Nunley Brothers Richard H Nunley Robert B Nunley PO Box 765 Sabinal, TX 78881-0765 (830) 988-2327 (830) 591-3672 rhnunley@gmail.com Nathan Neuse N Ranch PO Box 1652 Gonzales, TX 78629 (713) 410-7053 (713) 582-0750 nneuse@barnranchtx.com

FULLBLOOD BREEDER

Old Three Wagyu 9 Greenway Plaza, Suite 3150 Houston, TX 77046-0905 (281) 720-7000 tbocage@rowlandtaylor.com Rich & Kim Oller Oller-Nothin Ranch 4418 10th Street Lubbock, TX 79416-4800 (806) 993-6226 (806) 473-8183 ollernothinranch1@gmail.com Roger W. Parker Parker F & R 22895 Bat Cave Road Garden Ridge, TX 78266 (210) 209-8474 (210) 867-8851 rog525@hotmail.com Justin Peeler PO Box 234 Christine, TX 78012 (830) 570-7555 (830) 570-7555 hunt@machocreeklodge.com Dakota Peterson DC Peterson Land & Cattle LLC 109 Pebble Creek Drive Rock Port, TX 78382-6863 (512) 557-0270 dakotapeterson@icloud.com Donald R. Petrash Jr. 3-7 Cattle Company 187 Pioneer Passage Bastrop, TX 78602-3602 (512) 968-5723 speranger@yahoo.com Kathy Pierce WayKat Farm LLC 844 CR 4810 Timpson, TX 75975-2633 (936) 254-9046 (936) 572-0061 jerelpierce@sbcglobal.net Joe & Dee Poses Poses Lazy P Ranch 1014 Texas Avenue Corpus Christi, TX 78404 (361) 855-8810 (361) 946-9546 posesbeefmasters@gmail.com

Patricia Purvis PO Box 470748 Fort Worth, TX 76147-0748 (817) 682-4333 patty@pattypurvis.com

Erwin Sandlin 2160 County Road 4850 Warren, TX 77664-8428 (409) 656-2065 esandlin@apix.com

Amy & Trey Quinn Quinn Beef LLC 633 Our Lane Weatherford, TX 76088 (817) 291-5802 treyquinn3@gmail.com

Edgar & Vicki Von Scheele Jr. PO Box 40081 San Antonio, TX 78229-1081 (210) 647-5148 (210) 219-1440 6100callaghan@gmail.com

FULLBLOOD BREEDER

FULLBLOOD BREEDER

Rancho Anna Margarita LLC 9111 North Freeway Houston, TX 77037 ram-zavala@doggett.com Tara & William Renfro 16808 East St. Highway 350 Coahoma, TX 79511 (432) 270-8121 (325) 669-6153 tarasterling@hotmail.com FULLBLOOD BREEDER

William Ring Chalk Bluff Resources 706 W. Viejo Friendswood, TX 77546-5831 (713) 747-1478 (713) 829-8769 chalkbluffresources@ gmail.com LIFETIME MEMBER

Mat Robinson Robinson Ranch 10 S. Gary Glen Circle The Woodlands, TX 77382 (281) 296-2475 matt.robinson@rrgltd.com Ted Rodriguez Jr. Two Quail Ranch PO Box 400 La Pryor, TX 78872-0400 (830) 876-2727 (956) 222-2174 trjhorn@yahoo.com LIFETIME MEMBER

Randy & Rebecca Rouse Quail Ridge Farms of Hondo PO Box 486 Hondo, TX 78861 (830) 741-7114 (210) 313-0478 r2@hondo.net

Robert K. Stahlman II Texas Belles Cattle Co. PO Box 1074 Kaufman, TX 75142-5400 (972) 962-5890 (214) 391-2875 texasbellescc@gmail.com Susan & Tim Stallings 19551 Highway 36 Gustine, TX 76455-5540 (979) 277-5223 stallings.susie@yahoo.com

Trey Schoenvogel Patriot Ranch 1400 Royal Adelade Drive College Station, TX 77845-6696 (979) 277-4266 (979) 836-5482 treyrsl@swbell.net

John & Catherine Stanley 94 County Road 448 Stockdale, TX 78160-6886 (512) 779-3674 (512) 573-9676 kaetizstan@gmail.com

Thomas J. Sexton PO Box 92 Water Valley, TX 76958-0092 (325) 484-2440 (325) 650-4569 tomsexton06@yahoo.com

Jimmy Sterling Sterling Cattle Company 21005 E State Highway 350 Coahoma, TX 79511 (432) 965-3360 (432) 213-0717 j-sterling@live.com

Tully & Darlene Shahan JWJ Family Limited Partnership PO Box 367 Brackettville, TX 78832 (830) 563-2462 jtsjwj@sbcglobal.net George Slater Slater Ranch 3050 Long Lane Wallis, TX 77485-9725 (979) 478-6716 (281) 382-8751 drgeorge@twlt.net Slator Ranch Bart & Debbie Gillan 7425 W Ranch Road 152 Llano, TX 78643-1812 (325) 247-4217 bsgillan@tstar.net dlsgilan@tstar.net Lee Shipp & Victoria Terzo Standing Star Ranch 306 PR 881 Stephenville, TX 76401 (817) 371-1259 ldextershipp@embarqmail.com

33

LIFETIME MEMBER

Toni Trimble Angel Hand Ranch 4504 State Highway 304 Rosanky, TX 78953-9026 (830) 540-3744 (979) 877-5152 ttrimble@gvtc.com James Turnbow PO Box 310 Beeville, TX 8104-0310 (361) 358-2123 (361) 542-1212 maryjanejimturnbow@ gmail.com Ray Vanek Vanek Land & Cattle 635 W.W.A. Neel Road West, TX 76691-2569 (817) 808-8233 rvanek@vanek-group.com Andrew & Susan Velasquez 3619 Darilek Road Flatonia, TX 78941-5009 Robert Vineyard Vineyard Cattle Company PO Box 430 Wharton, TX 77488 (979) 532-4243 (979) 532-4736 vccbrangus@yahoo.com

Membership Directory • Fall 2018 www.akaushi.com

Ed Waldron Outta Line Ranch 103 LCR 637 Groesbeck, TX 76642 (903) 390-8159 (979) 776-2450 nursefarmered@yahoo.com FULLBLOOD BREEDER

Daryl West Cross Winds Ranch 28711 S US Highway 87 Canyon, TX 79015-6522 (806) 488-2399 (806) 382-0704 daryl.west@gmail.com James & Corinne Yancy Yancy Ranch 232 Cave Lane San Antonio, TX 78209-2211 (210) 824-1034 (210) 844-0105 yancy.j.c@sbcglobal.net Youens Cattle Company 636 S Franklin Street La Grange, TX 78945-3220 (832)-221-6870 youenscattleco@gmail.com Jose M. Zamudio MD Santa Maria 550 S Mesa Hills, Suite E1 El Paso, TX 79912-5782 (915) 545-1200 (915) 727-1188 jzamudio1201@yahoo.com David R. Zinnante Running Z Ranch 2550 CR 233 Florence, TX 76527 (910) 551-9056 david.zinnante@utexas.edu

Utah Heber Barlow I - Bar Ranch 14775 S River Willow Drive Bluffdale, UT 84065 (801) 910-5154 heber@umc.us

Foreign Breeders

Owen Hammon PO Box 837 Hildale, UT 84784 (435) 773-3622 georgeb@hammontrucking.com

Brazil FULLBLOOD BREEDER

David O. Jensen Jensen Cattle and Feed LLC 345 Riverdale Avenue River Heights, UT 84321 (801) 319-6665 dojensen@gmail.com

Origine Julio Cesar Resende Estreito, Maranhao, Brazil CEP 65.975-000 julio.resende@origine.are.br

Canada

Wisconsin

FULLBLOOD BREEDER

Darren Kittleson Brunkeberg Kviteseid Farms LLC 5510 Caddis Bend, Apt 301 Madison, WI 53711-7148 (608) 616-9501 (608) 212-3126 dkittleson@gmail.com

Stephen Borland Rapid Bay Akaushi 1189 Island Road Ormstown Quebec JOS 1K0 (450) 921-1189 rapidbaysires@gmail.com

Colombia

Ed Peck Birch Ridge Beef 100 Wisconsin Avenue, #502 Madison, WI 53703 (608) 444-8863 birchridgefarm@gmail.com

FULLBLOOD BREEDER

Aso Wagyu Alejandro Velezmoro TR 72# 779-5 Bogota, Colombia probodega@gmail.com

Donald Rudolph 1865 Keg Road Athens, WI 54411-9406 (715) 257-7762 (715) 977-2080

Denmark FULLBLOOD BREEDER

Caroline & Brian Kreiberg Longgaard Meat Tingkaervej 153 Odense SO, 5220 Denmark longgaardmeat@gmail.com

Wyoming Matt Cherni CSC Livestock LLC PO Box 996 Ranchester, WY 82839 (307) 655-9395 (307) 751-7882 mjcdvm@gmail.com

FULLBLOOD BREEDER

Rancho Las Antonias Gabriel Holschneider Osuna, Owner M. Múzquiz, Coahuila, México Jose Ramon “Moncho” Villar, Manager Mexico City Office: +52 55 5202 1030 Múzquiz Office: +52 864 616 0680 Moncho Cell: +52 1 55 4142 2269 jrv@rainmakergroup.com jrvillarm@gmail.com

South Africa FULLBLOOD BREEDER

Beyond Beef James Schnetler Schuilklip Ranch PO Box 61 Ingogo, 2944 South Africa 034-3411015 james@beyondbeef.co.za

Associate Members 2F Akaushi Beef Felito’s Finest LLC 627 FM 2844 Santa Elena, TX 78591 (956) 735-6401 orders@2FAkaushiBeef.com www.2FAkaushiBeef.com Milton Cooke Cattle Exchange Steakhouse PO Box 1191 Canadian, TX 79014-1191 (806) 323-6765 (806) 664-2226 milton@cookya.com

FULLBLOOD BREEDER

Ron Hawkins, Manager Brush Creek Ranch 66 Brush Creek Ranch Road Saratoga, WY 82331-9726 (307) 710-2499 rhawkins@brushcreekranch.com

John Zacek Doubletree Cattle Company 46 Benbow Road Inez, TX 77968 (361) 572-6506 (361) 935-4090 john.zacek@ prosperitybankusa.com

Kevin Crane K & K Crane Livestock PO Box 220128 Centerfield, UT 84622 (435) 528-7624 k.crane@live.com

Akaushi Prime Time • Fall 2018

Mexico

34

sitor Center 3,000 sq ft Vi mplete 12/15/17 Projected Co

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www.akaushi.com • Fall 2018

Selection Indexes

BY JOHN GENHO, NEOGEN AGRIGENOMICS

S

everal years ago, a group of researchers at Columbia University performed a study on choices. They placed a large display of jams in a gourmet grocery store.

Customers who stopped for a few moments to sample the jam were given a $1 coupon toward the purchase of one of the many jams on display.

With 24 different types of jam to choose from, only 3 percent of the customers who sampled the jam and looked through the choices made a purchase.

The next day, the researchers set the display up again.

However, this time they only displayed six different types of jam. Fewer customers stopped to sample the jam (40 percent of those passing stopped to see the smaller display, while 60 percent stopped at the larger display). But of those who stopped for the smaller display, 30 percent purchased a jar of jam. The lesson learned in this study is clear: people have an easier time making decisions when there are fewer choices.

We’ve all been in the situation of hurriedly looking over a menu at a restaurant when everyone else at the table has ordered and we haven’t decided yet. When I’m in that situation, I immediately skip past the sections labeled “veggie wraps” and “chicken.” If there is a ribeye steak on the menu, that’s what I order. I’m sure I’m passing over some good dishes by doing this (although probably not in the “veggie wraps” section), but falling back to what I know will be acceptable is much easier than trying to sort through a large amount of data quickly.

Akaushi Prime Time • Fall 2018

I’ve taken sale prices from several bull sales and correlated them back to the expected progeny differences (EPD) that were displayed in the catalogs.

The only EPD I’ve ever found that highly correlated to sale price is birth weight. It’s as if bull buyers are looking at the menu of EPDs in front of them as their waitress taps her pencil impatiently on her pad of paper (in this case it’s an auctioneer, not a waitress). The buyer finally decides that there are likely some important things that he’s missing, but the one thing he remembers is pulling a calf on an icy, cold night, and he knows he doesn’t want to repeat that experience. So, he goes with what he knows – low-birth-weight bulls – just as I go with my trusty ribeye steak. In this situation, we could learn something from the Columbia researchers trying to peddle jam – placing too much information in front of decision makers often causes paralysis in the decision-making process.

The problem with limiting information is deciding what needs to be removed. We have a host of EPDs that are incredibly relevant and important to serious breeders. We certainly don’t want to hide information or limit a buyer’s ability to sort through what they feel will help them make a better decision. The answer is summarizing information to make what is displayed more concise. This is where selection indexes come in.

36

Selection indexes simply merge EPDs together by using certain weights of importance. Usually, these weights are driven by the economics of a certain business model.

A bull buyer retaining heifers and selling calves at weaning is running a different business than a buyer purchasing heifers and marketing fed cattle on the grid. These different business models result in different weights being placed on the different EPDs, and the resulting indexes being different. These two buyers may be interested in very different bulls at the sale (as opposed to the situation where they are both bidding on the lowestbirth-weight bull.) Selection indexes makes it much easier to find the bull that fits a particular situation.

There are some buyers who already have a decision-making model that they apply to sale catalogs. They may say that they never buy a bull below a certain yearling weight EPD, or above a certain birth weight EPD. Animal breeders call these independent culling criteria. Many bull buyers remove potential bulls from those they are interested in based on these cutoffs until they are down to a certain number of potential purchases.

While this method is much better than randomly selecting

Continued page 38

37

www.akaushi.com • Fall 2018

SELECTION INDEXES Continued from page 36

ling weight EPD. Of course we know that this isn’t the case.

Because of this, selection indexes are superior to independent culling criteria.

The American Akaushi Association recently released two selection indexes. The first is a growth value index (G$), which weights birth weight, weaning weight, milk and carcass weight with economic factors to arrive at the bal-

bulls, it does present a problem. Let’s say a bull buyer decides he’s only interested in bulls with a yearling weight EPD of at least 80 pounds.

This is good in the sense that it helps him in his decisionmaking process. However, he’s inherently saying that a 79-pound yearling weight EPD is as bad as a 10-pound year-

Junior Page Prime Time San Jancito Fall 2018

SAN JACINTO RANCH LLC Huntsville, Texas

Half and ¾ blood Akaushi crossed with Red Angus and Brangus We have several unique Akaushi sire bloodlines – Big Al • Heart Brand Red Emperor Shigamaru • Hikari • Tamamaru

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Akaushi Prime Time • Fall 2018

38

ance between lighter weaning calves at birth and heavier calves at sale time. The second is a carcass composition value index (CC$), which weights ribeye area, back fat and marbling to arrive at the optimum balance between quality grade incentives and yield grade penalties. Both of these indexes are displayed in dollars, meaning a 10-point increase in the selection index should result in the offspring of the selected animal being worth $10 more at sale time.

While indexes are a good tool for making selection decisions, they certainly are not idiot-proof. If you had given me Michelangelo’s chisel and a chunk of marble, I could not have produced his statue of David. That doesn’t mean that the chisel was bad; look what he produced with it. It means I don’t know how to make a sculpture out of marble. There is no replacement for good, practical animal breeding skills. The best tools in the world don’t turn poor breeders into great breeders. Producing good cattle is as much an art as it is a science. But at the same time, don’t discount the value of selection indexes because you know of the mess that some poor breeders have made using them.

Next time you’re at a bull sale, or putting one on, think about those Columbia researchers selling jam at an upscale Manhattan grocery store. (I’m sure they would be flattered to know their research is being used in diverse ways.) Think about how many jars of jam are figuratively on display in the catalog. Selection indexes have the ability to move us from the large display with only a small percent of people actually being able to use the information to decide, to the smaller, more approachable and useable display. PT

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www.akaushi.com • Fall 2018

GEORGIA, JAPANESE BEEF and a

French Entrepreneur

BY HANNAH JOHLMAN, FREELANCE WRITER

F

rançois Léger is the definition of entrepreneurship. From a man who once worked in a packing plant carrying cuts of beef on his shoulders, he now owns a processing plant, a case-ready facility and a cattle farm, carrying the weight of being a businessman on his shoulders.

As a young man growing up on a farm in France, all Léger wanted to do was continue his family’s legacy of farming. He pursued a degree in agriculture in France and went to work in the beef industry. He began as a “logger,” carrying meat on his shoulders. He quickly moved up to oversee transportation and logistics. He worked in the boning room, on the plant floor, in accounting and sales – he did it all.

At 26 years old, Léger was hired by Keystone Foods to produce burgers for a popular American fast food chain in France. He would go on to work for them for more than 17 years.

Though leaving France was never part of Léger’s plan, his new job resulted in spending a year in Australia, three years in South America and then, in 2001, moving to Philadelphia to Keystone’s corporate headquarters. Never one to shy from opportunity, Léger spotted an opportunity to purchase a processing facility in Augusta, Ga., three years later.

“I saw an opportunity in the Southeast,” Léger says. “Looking at the location and thinking about the possibility to process fed cattle, I ac-

Growing up in France, Léger (above) never imagined he would live in the United States, but hard work, determination and moderate risk-taking have helped him achieve what some would call the American dream.

Akaushi Prime Time • Fall 2018

quired it along with the small grinding facility that was there.”

He put everything he had into his new business, FPL Food, (the initials being Léger’s). As a part of the purchase, Léger was able keep all the plant’s employees, which he did, and some still work there today.

As his business grew, Léger never stopped learning, attempting to understand and react to the market. At the time of purchase, the Augusta plant was a bull-and-cow plant, but Léger hoped one day to switch the plant over to include fed cattle.

“I started looking into feeding steers and heifers, to upgrade the quality of beef available through our processing plant,” he says.

Léger ran into some naysayers. Conventional wisdom dictated it was too hot in Georgia to successfully feed cattle (Léger, on the other hand smiles as he says he thinks it gets too cold in the Midwest to feed cattle). So, in true Léger style, he purchased a farm in central Georgia and named it Châtel Farms.

He bought some calves and some silage. The resulting product was good. That got Léger excited to begin further refining his process. He examined the soil on the farm and realized that the best corn in France was grown on sandy soil. His Georgia farm had sandy soil, so in

40

Continued page 42

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www.akaushi.com • Fall 2018

FRENCH ENTREPRENEUR Continued from page 40 theory, his new farm should be able to grow good corn, too.

“We put in pivots and I started to grow corn. One of the good things about the Southeast is that there are some years I am able to have three crops because I can harvest corn and sorghum. During winter, I plant grass so I can do haylage by mid-February, which gives me a lot of great silage,” Léger says.

Once Léger had proved he could feed cattle in the Southeast, he started focusing on the best way to improve the quality of the beef. Léger began to research which breed of cattle would get him the best quality the fastest; his longtime friend and mentor, Bill Fielding, suggested that he consider Akaushi cattle. In 2011, he bought four bulls and turned them out with 100 of his Angus cows. Two and a half years later he had carcass results and was very pleased with the result.

“With that average cow quality and those bulls, the meat

Animal welfare is important to the staff at Châtel Farms. Animals are handled in a stress-free manner and health is checked regularly.

was really good. The flavor of the fats, really different,” Léger says. “It was a no brainer; we had found a combination that was very good.”

Always the businessman, Léger began promoting Akaushi cattle, offering to buy calves from local cattleman who purchased Akaushi bulls.

“I strongly believe in the Akaushi breed because of the quality of meat,” he says. “When you look at what is the best animal in terms of marbling today, it’s Akaushi. There is no doubt about that.

“I have been able to increase the percentage of fed cattle supply coming into our processing

“I strongly believe in the Akaushi breed because of the quality of meat.”

Châtel Farms works hard to meet the consumer demand of 100 percent farm-raised, natural beef from farm to plant.

Akaushi Prime Time • Fall 2018

plant, selling higher-quality boxed beef and supplying it to our case ready and further processing facility in Thomasville, Ga. So that’s what we are going to try to do more and more – grow, feed and process fed cattle.”

His next goal? To also provide hormone-free, antibioticfree Akaushi beef with full traceability.

When Léger arrived in the United States in 2001, “traceability” wasn’t the common word that it is today, and as Léger sees the trends in the market evolve, he wants to be at the forefront, providing products that consumers want.

FPL Food is the only processing plant in the United States that has a full traceability program. A DNA sample is taken from each animal. When the beef is DNA tested, Léger’s program can tell exactly where it came from. 

– François Léger

42

Ultimately, consumers demand quality, and that’s something Léger strongly believes should be a goal of every cattle producer.

“I believe that if we want to continue to sell beef, the consumer has to have a nice eating experience,” he said. “If

you eat a very good steak and you enjoy it, you are going to have another one. If you don’t, you won’t buy another one.

You will buy chicken or pork, or something else. We need to supply the best quality possible. That’s what I believe.” PT

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2F Akaushi Beef, Felito’s Finest LLC, Santa Elena, Texas Jennier Barnes, Uvalde, Texas Castaneda Beef, Rene Castaneda, La Vernia, Texas DC Peterson Land & Cattle LLC, Dakota Peterson, Rock Port, Texas Dream Catcher Ranch, Tommy & Patricia Love, Kemp, Texas Encantada Operating Company, Charles W. Downing, Uvalde, Texas Hempel Hay & Cattle, Roger & Leanne Hempel, Inez, Texas N Ranch, Nathan Neuse, Gonzales, Texas No W Cattle Co., Mark, Janet & Scott Mello, San Antonio, Texas Poses Lazy P Ranch, Joe & Dee Poses, Corpus Christi, Texas Rocky Creek Ranch, Patrick Boykin, Austin, Texas Two Quail Ranch, Ted Rodriguez Jr., La Pryor, Texas Yancy Ranch, James & Corinne Yancy, San Antonio, Texas 43

www.akaushi.com • Fall 2018

FARM TO TACO

How Tacodeli® and HeartBrand® Beef Work Together to Keep Taco Traditions Alive in Texas

BY CHRIS WOLFGANG, FREELANCE WRITER

T

here’s no doubt that a wave of taqueriabased restaurants has swept across the restaurant scenes of most U.S. cities over the past several years. Texas is certainly no different, and Mexican-style street taco shops are certainly plentiful, but Austin-based Tacodeli® has been ahead of the curve since their first location opened almost 20 years ago.

Tacodeli definitely has the authenticity part nailed down. Co-owner Roberto Espinoza grew up in Mexico City before moving to Austin with his family in 1980 when Espinoza was just 10 years old. Tacodeli’s menu is heavily influenced by the flavors Espinoza grew up with, but the path to opening his own restaurant was a long and winding one.

Espinoza went to the University of Texas, and his career led him to Atlanta, where his experience in the restaurant business started on the supplier side, doing on-premise sales of beer, wine and spirits to Atlanta bars and restaurants. But in 1999, he quit his job and moved back to Austin with the goal of opening his own taqueria.

“In a sense, I really wanted to eat food that I like,” Espinoza says. “But this is the food I grew up with. That was the inspiration.”

Akaushi Prime Time • Fall 2018

Tacodeli’s beef taco selections include the Akaushi picadillo (left) and the Frontero Fundido Sirloin.

Shortly after opening the first Tacodeli on the west side of Austin, Espinoza met future co-owner Eric Wilkerson, who was ready for a career change as well after working as an IT consultant for several years. The two men struck up a friendship and soon became partners in the restaurant. After just a few minutes of talking with the pair, it’s obvious that their partnership and friendship are both still going strong.

44

Continued page 46

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FARM TO TACO Continued from page 44 “We share the CEO role,” Wilkerson says. “Roberto’s very much more on the culinary kitchen side, and I’m more in the operations side. But it works well.”

Tacodeli quickly earned a cult following in Austin, thanks to traditional-style street tacos that utilize fresh and locally sourced ingredients. When he started Tacodeli, Espinoza knew he was going to get as much local product as possible, which put Tacodeli years ahead of the “farm-to-table” theme that is popular in many restaurants today.

“Sourcing has always been a big driver for us. Back then, it was harder,” Espinoza says.

“The awareness wasn’t there, and farmers and restaurants worked in a very different dynamic than they do now.”

Part of the challenge for Tacodeli was building relationships with suppliers who had never worked directly with a restaurant before.

“It was more white-tablecloth restaurants that would do local sourcing, and that kind of drove the price up. The mindset was different from the farmer. But now, the dynamic has changed,” Espinoza explains. “Now, the partnership really works, and we love that the farmers and ranchers are making a living at this, because it’s one of the hardest jobs you can do.”

Akaushi hanger steak is the base for the Monday special at Tacodeli, topped with a chimichurri sauce and fresh onions.

One of the most beneficial relationships for Tacodeli has been with HeartBrand Beef, which supplies the restaurant with genuine Akaushi beef. Wilkerson remembers his first exposure to Akaushi beef, by way of a feature of HeartBrand’s products in an issue of Texas Monthly magazine near the end of 2007. Wilkerson kept that issue on his coffee table in his living room and kept coming back to the HeartBrand story.

“They had this picture of a big ribeye, the whole roast,” Wilkerson recalls. “I had had a few beers, and looked down and said, ‘Man, I really wanna grill that thing.’ It was mouthwatering.”

However, it would be a few more years and one legendary Texas drought before Tacodeli and HeartBrand would end up working together.

“We were working with Thunderheart Ranch and had their bison on the menu,” Wilkerson says. “But in 2011, the drought was so bad, and we couldn’t keep working with them.”

Espinoza and Wilkerson set out to find a new beef supplier and were quickly introduced to 

LEFT: Roberto Espinoza (left) and Eric Wilkerson (right) are co-CEOs of Tacodeli. RIGHT: Tacodeli founder Roberto Espinoza joins the crew of the new Plano Tacodeli in making tacos for the lunch rush.

Akaushi Prime Time • Fall 2018

46

Jordan Beeman, HeartBrand Beef president. After trying HeartBrand’s Akaushi ground beef, Espinoza set out to incorporate it into one of his oldest recipes.

“Our original picadillo was very traditional; it had potatoes and carrots and raisins and cinnamon. It was good, but it wasn’t a big seller,” Espinoza explains. “When we switched to Akaushi beef,

we also simplified the recipe, which gave it a little more mass appeal.”

Wilkerson was a fan of the change right away.

“The bison was very lean. I think that the marbling in the HeartBrand beef gave the new taco a richness that was missing,” he says.

Rich is perhaps the perfect adjective. One bite of the Akaushi picadillo – served on

Junior Page 4 color Prime Time – Fall 2018 Crosswinds Ranch

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a fresh tortilla with cilantro, fresh onions and a cheesy glaze – will ruin you for massmarket fast food tacos forever.

Since switching to HeartBrand Akaushi beef, Tacodeli has found more ways to incorporate Akaushi products into their menu. The same beef from the picadillo taco finds its way into Espinoza’s signature queso, Roberto’s Brazo Fuerte Queso, where the heartiness of the Akaushi ground beef blends perfectly with the creamy queso and fresh pico de gallo.

Tacodeli is renowned for their daily specials, and HeartBrand’s beef is featured prominently. On Sundays, Akaushi beef cheek is the base for Tacodeli’s barbacoa, the slowcooked staple of many Mexican street tacos. It’s a moist and smoky blend of beef and spices, with just the right touch of spicy heat that is balanced by a slice of cool avocado.

And every Monday, Tacodeli serves up the Akaushi hanger, made with HeartBrand’s Akaushi hanger steak. Seasoned grilled chunks of steak are topped with a house-made chimichurri sauce, queso fresco and green onions.

Continued page 49 47

www.akaushi.com • Fall 2018

A A A MEM BER PROG RA M S

Programs Benefit Breeders The American Akaushi Association (AAA) is proud to offer a variety of programs to American Akaushi breeders. The goal of all the association’s programs is to help members market their cattle in ways that will increase productivity, profit and, ultimately, their bottom lines.

Two of the association’s most popular programs are the A4 Advantage Program and the GridMax™ program.

“We plan all of our programs, both current and future, to benefit our breeders,” says Bubba Bain, AAA executive director.

A4 Advantage Program

Launched in 2010, the A4 Advantage Program serves as a value-added pathway for commercial breeders to produce purebred A4 Akaushi replacement females. Since the program started eight years ago, 3,000 Akaushisired females have been certified through the program.

In the simplest of terms, the A4 Advantage Program is a branded program for replacement heifers. The program is a unique opportunity for cattle producers (with any breed of cattle) to add Akaushi genetics to their replacement heifers and achieve greater market value by assuring buyers that the cattle are at least 50 percent Akaushi.

The A4 Advantage program serves as a value-added pathway for small and large commercial herds to produce purebred, A4 Akaushi replacement females, while also gaining higher-quality carcasses. Base females can be any breed and either registered, purebred or non-registered. The base cows are then crossed with certified fullblood Akaushi bulls or semen to produce the first generation in the program, A1. Subsequent generations – A2 and A3 – are also bred to certified fullblood Akaushi bulls, with the ultimate goal resulting in A4 purebred Akaushi, or 15/16 (93.75 percent) breeding.

In addition to benefiting producers by allowing them to earn a premium on their Akaushisired cattle, the branded program also benefits the beef industry by providing a higher-quality, more consistent product.

“The ultimate goal is for breeders to work up to A4 purebred Akaushi,” Bain says. “But if a producer’s goal is to raise halfbloods, this program will still work for them.”

“Each generation will provide added value, so by retaining your replacement females and embedding the influence of Akaushi within your existing herd, you will create an increased market value with every new generation,” he adds.

Akaushi Prime Time • Fall 2018

Infinity Hybrid (GridMax™) Registry

Launched in early 2018, GridMax™ is the association’s newest program. The program is a registry, recording and computation service for hybrid cattle containing Akaushi genetics. The program was designed to fit any commercial breeder’s program and gives producers another avenue to market their cattle.

Cattle registered in the program must have 50 percent or higher certified, DNA-parent-verified Akaushi breeding, and 50 percent or less of certified non-Akaushi breeding. Beyond that, there is no restriction on what breed the nonAkaushi side of the hybrid cattle must be.

GridMax™ was designed to fit virtually any commercial breeder’s program. In fact, Akaushi cattle have been bred to 13 different English, Continental and American breeds since the launch of the AAA in 2009.

GridMax™ also offers producers the opportunity to use percentage blood Akaushi bulls and females to simplify management and achieve maximum heterosis in their herds.

“I want commercial breeders to understand that GridMax™ was made to fit their program,” Bain says. “We’re all about helping them get to the end product, which is a quality, consistent product for the consumers.”

With consumers demanding high-quality beef, the goal of the program is for members to concentrate on producing Choice, Yield Grade 3 (or higher) carcasses. Bain is very familiar with how Akaushi cattle perform in the feedyard and on the rail, and he is confident that commercial producers who add Akaushi genetics to their herds will experience improved carcass quality in as little as one generation.

Regardless of which program producers participate in, Bain says the association is pleased to offer programs that ultimately help producers add value to their cattle, in as little as one generation. PT

48

FARM TO TACO Continued from page 47

Espinoza and Wilkerson have intentionally grown Tacodeli at a slow, deliberate pace. It took the duo almost 15 years to grow to five locations in the Austin area before branching out to Dallas in 2015 and Houston in 2017. The Dallas-Fort Worth area is now home to four Tacodeli locations, including the newest location in Plano that opened in July. Later this year, Tacodeli will land as a dining choice at Austin-Bergstrom International Airport, and a downtown Austin location is in the works for the first part of 2019.

Yet, even with the recent expansion, Espinoza and Wilkerson know that maintaining the culture of Tacodeli is of utmost importance and should never be sacrificed in the name of selling more tacos. A major part of that culture is the partnerships they’ve developed through the years with local farms and ranches, like the relationship with HeartBrand Beef.

“A lot of what we do is team based. We have to include people like Jordan in that group,” Espinoza says. “He and the whole group over at HeartBrand Beef have been very supportive of what we do and enthusiastic when it comes to supporting our specials. We were really fortunate to cross paths with him.

“Eric and I, we eat our food every single day. When we leave town, and we’re not near one of our restaurants, we come back craving our food,” Espinoza explains. “I think that shows why sourcing is important to us. If we didn’t care so much about where we source, it wouldn’t be Tacodeli.” PT

CALENDAR OF EVENTS OCT. 26-28

7th annual American Akaushi Association Convention, Embassy Suites & Convention Center, San Marcos, Texas

FEB. 28

Changes to spring inventory due

MARCH 1

Spring inventory invoices mailed

DEC. 1

JULY 15

JAN. 15, 2019

AUG. 31

Membership invoices mailed Preliminary spring inventory mailed

Preliminary fall inventory mailed Changes to fall inventory due

SEPT. 1

Fall inventory invoices mailed

JAN. 31 Membership applications due

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Is

HIGH-FAT BEEF Bad for You?

BY STEPHEN B. SMITH, PH.D., REGENTS PROFESSOR AND FACULTY FELLOW, DEPARTMENT OF ANIMAL SCIENCE, TEXAS A&M UNIVERSITY

T

he publication of The Big Fat Surprise by Nina Teicholz in 2014 had a huge impact on our perception of fat (especially animal fat) in the diet. In her book, Teicholz concluded that Americans were given misleading information about the effects of saturated fat on the risk for cardiovascular disease (CVD).

Americans do not increase their CVD risk by consuming animal fats, because fat in the diet typically replaces carbohydrates (which promote obesity and type II diabetes). However, an important question needs to be addressed: if animal fat in the diet can be considered benign, can we actually produce beef that reduces the risk of CVD? Cardiovascular disease is the leading cause of death in the United States, and a primary risk factor of CVD is considered to be the blood concentration of LDL cholesterol (LDL-C). Reports linking dietary fat to worsening blood lipid levels have often been interpreted to mean that the general public, especially those at risk for CVD, should consume diets containing little or no red meat due to its inherent saturated fatty acids (SFA) content.

Researchers previously concluded that dietary SFA, such as palmitic acid (the most abundant SFA in animal fats), elevate serum LDL-C concentrations, whereas polyunsaturated fatty acids (PUFA), such as linoleic acid, reduce LDLC concentrations. Additionally, monounsatuAkaushi Prime Time • Fall 2018

50

ďƒ¨

In conclusion, our studies with men and women produced results that are consistent with large-scale retrospective studies that have indicated no association between red meat intake and risk factors for CVD or type II diabetes. Thus, including animal fat in the diet has positive, rather than negative, health benefits. Additionally, increasing the amount of oleic acid beef has even greater health benefits. PT

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www.akaushi.com • Fall 2018

BY JOE MASSEY, PH.D., CEO, DIGITALBEEF, LLC

Do We Have Useful and Meaningful Cattle Records and Data?

C

ollecting cattle records, record keeping, data, reports, association genetic analysis – what does all this mean in today’s world?

Being associated with cattle breed associations for the better part of my adult life, I am amazed that we have been collecting data and creating large databases of information, but we have done little to help the cattle producer use this data. While we have been discussing expected progeny differences (EPDs) or enhanced genomic EPDs for a while now, we are just starting to see producers use them. If you don’t know more about your herd’s performance, how exactly are you using EPDs? We should have so much more data, and yet we have ignored this information because it is difficult to collect, record and process in a meaningful way.

I continue to be amazed that the majority of the data collected on cattle never gets entered into any management software. Why? Because it’s difficult to collect consistently from one animal to the next and from one day to the next, not to mention the cost of collecting, entering and processing the data. What data we do collect ends up in association databases and is then sent off to a group of university professors to analyze. As producers, we often struggle to use the analytical values we get back from the universities and integrate them into our cattle management program.

We, as a cattle industry, have stressed that we need data. Without it you cannot make progress or know what you actually have or what decisions to make next. I know this firsthand because I have been collecting and analyzing cattle data most of my life, and it is just as timeconsuming and difficult today as it was in the early ‘70s. The only difference today is that we have computers and spreadsheets to help with Akaushi Prime Time • Fall 2018

the process, but you still have to enter the data and make decisions on what to do with it.

Some of the good things about the last 40 years are that we have learned a lot about the national cattle herd and different breeds’ performance, and that data can be collected and adjusted all year long to make most of your data. That is not to say that good management practices and principles should not be followed.

With the advent of cloud storage, it is now easy for any individual or group to access data.

We have made significant progress in producing animal protein in this country in the last 40-50 years based on genetics and health.

I now believe that information flow will enhance and accelerate the process over the next 40 years. With a little coordination, cooperation and software development, we could track data from birth to harvest, and then return meaningful data to the producer so that he can maximize his breeding program to maximize revenue.

To make this happen, the process needs to become seamless and completely automated. In the near future, I know this type of software and coordination will be available. No, it will not all happen at once, but it will occur rather quickly because technology companies and large agriculture-related companies are recognizing that we have the tools available to accelerate the flow of data from the producer to the packer and back.

What we should expect is that performance data can follow the animal throughout the development and growth phase. This should also include all relevant information like health records, and ownership transfer and location.

We know that there are many factors that contribute to animal performance, and not all practices are equal.

Continued page 54 52

E Cross Cattle

Producing healthy cattle that provide the best quality beef.

Proud of our heritage

For more than 150 years, five generations of our family have been raising quality calves on the Texas Gulf Coast.

E Cross Cattle Co., Inc. Herff Cornelius

2425 CR 222 • Bay City, Texas 77414 Phone: (979) 429-4599

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Using Akaushi genetics to ensure our goal of raising the very best cattle.

www.akaushi.com • Fall 2018

USEFUL CATTLE RECORDS AND DATA Continued from page 52 The feeder will be able to better predict performance when every incoming animal comes with genetic, health and other relevant information.

There is no doubt that animals delivered with data will have more value than those without. I do not believe that one system will fit all animals, but systems could be developed based on available information to maximize performance.

Since the mid-2000s, I have been working on registry programs, and I am now shifting my focus to cloud-based herd management and cowside management software. This first started when I was a breed executive and, now, at DigitalBeef, it continues with beef breed associations in the United States and Canada and with U.S. swine and equine associations. This expansion into working with other food and pleasure animals has given me a unique insight into the needs of beef, swine and equine associations.

By the end of 2018, we will introduce an off-line operating app, DigitalBeef CowSide, that will allow for data capture via Bluetooth-connected electronic identification readers, scale readers and more. This app will automatically synchronize to DigitalBeef Herd Management Software once your device is connected to the internet via wi-fi or using a mobile hotspot.

All associations, management software and producers have the same basic needs: a unique animal identifier and the ability to track unique events throughout an animal’s life. This data must be permanent, track with each animal, and include everything from breeding and ownership history to sale and harvest values and performance. Tracking and collecting this data should occur in real time and only be entered once. Data should move from management software to registry software to tracking software seamlessly so the producer should never have to reenter that data or have to make decisions on what to transfer.

We have the ability to let data flow and create automated processes to group data in meaningful ways that will send associations the data they need for registrations to track ownership and performance, and to analyze data, whether for EPDs, indices or any other type of analysis.

More important, data should flow seamlessly from the association to your management software to produce meaningful reports or data Akaushi Prime Time • Fall 2018

points for you to use immediately in the day-today management of your animals.

For example, a report might give the producer a list of all calves born and not weaned, with date of birth, sire and dam, birth weight, adjusted birth weight, sex, pedigree EPDs, pasture location and management group. This report could be filtered by birth date, sire, birth weight, adjusted birth weight and so on. As you think about this report, maybe the next logical report or even part of the calving history report would be a section that would give the producer a list of all sires represented in the calving group; the number of calves, by sex, each one sires; and their average birth weights, adjusted birth weights and their average pedigree EPDs. Such a report could enable a producer to see and compare sire performance on a real-time basis. Then the producer could tell if all sires were performing similarly at birth or if one had unusually high (or low) birth weights.

A producer should not have to wait for days, months or even years to see actual or expected performance. Technology gives us the opportunity to have real-time management data available at all times. To accomplish this, the producer should be collecting data, cow-side, that is entered into a system that seamlessly moves data to your management software, your breed associations and back to your management software. With the right software, data can be housed in cloud servers, allowing it to track with the animal at the time of sale, based on permission levels at both the producer and purchaser level. Neither party should have to waste time transferring data.

By the end of 2018, we will introduce an offline operating app, DigitalBeef CowSide, that will allow for data capture via Bluetooth-connected electronic identification readers, scale readers and more. This app will automatically synchronize to DigitalBeef Herd Management Software once your device is connected to the internet via wi-fi or using a mobile hotspot.

Therefore, your management software will remain up-to-date without any additional effort, and all resulting processes will be sent back to DigitalBeef CowSide, keeping your records upto-date at all times and across all devices. This synchronization will only involve relevant information. The programs will track data from different cattle breeds, and record for commercial as well as registered herds. We have the technology to change the way we keep cattle records and the ability to have real-time data every day at any time.

Stay tuned for more details on the release of DigitalBeef CowSide and DigitalBeef Herd Management Software. PT

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BROWN RANCHES j

S ince

1924

J

J

Producers of Red Angus and Hereford x Akaushi F1’s We have a great herd of Red Angus and Hereford cows that we breed to Akaushi bulls to produce superb quality F1 Akaushi heifers. The Red Angus F1’s are solid red and mostly polled. The Hereford F1’s are red white-faced cattle and all have been de-horned.

These cattle are a cowman’s kind and will be productive for many years. They're moderately framed with great maternal characteristics and mothering/milking ability! They will produce tremendous “A4eligible” ¾-blood females and feeder steers with yield and quality grades to compete with the top F1 Akaushi genetics in the breed.

Call us and stop by the ranch anytime!

Brown Ranches 2050 Brown Ranch Lane ∙ Beeville, TX 78102

www.brownranchgroup.com

B

Austin Brown III 361-597-0373 aebrown70@gmail.com

Austin Brown II 361-597-0377 firebrand1924@gmail.com

BOLZ RANCH B AKAUSHI CATTLE

We will be selling full-blood embryos, full-blood bulls, non-registered bred cows, half-blood bred heifers and cows to calve in March.

RAISED ON GRASS AND FINISHED ON OUR GRAIN RETAIL MEAT FOR SALE

TIMOTHY BOLZ | BOLZ RANCH 4990 SW 21ST, TOPEKA, KS 66604 | 785-231-7339 | DOCBOLZ@GMAIL.COM | AKAUSHIKANSAS.COM

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www.akaushi.com • Fall 2018