UPDATE
TH E AUSTRALIAN
WAGYU
Vol. 58 The Wagyu industry’s premier trade magazine produced by the Australian Wagyu Association www.wagyu.org.au December 2014
GOLD WINNING WAGYU AT CONFERENCE G20 LEADERS SALIVATE OVER WAGYU SIRLOINS STRATEGIC ALLIANCES PART OF AAco FUTURE 2015 CONFERENCE SPREADS WORLD-WIDE
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CONTENTS
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Record levels in attendance at conference Unique opportunities for genetic advancement in 2015 Gold winning Wagyu at 2014 National Wagyu Conference Gold winners from the 2014 Branded Beef Competition Beef boost from China agreement G20 leaders salivate over Kenilworth VIP Gold Wagyu sirloins Wagyu performance field days in March Strategic alliances part of AAco's future plans Recording carcase data for Wagyu Genetic Analysis ACCC inquiry into Wagyu industry Wagyu heifers sell to $8250 at conference sale Japanese check out Queensland Wagyu Wagyu specialist 'Feedlot of the Year' 2015 conference spreads world-wide Pride of Australia Wagyu Outback Tour Wagyu honour for the Shers Wagyu digs deep for Flying Doctors Strong ratings for 2014 conference Love me tender Management of Johne's disease
THE AUSTRALIAN WAGYU UPDATE MAGAZINE APRIL 2015 - ISSUE 59
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SPECIAL ISSUE
Publisher THE AUSTRALIAN WAGYU ASSOCIATION (AWA) office@wagyu.org.au 02 6773 3355 Editor CHANTAL WINTER chantal.winter@macquariewagyu.com Contributing writers SCOT T DE BRUIN, GRAHAM TRUSCOT T, GEOFF PHILLIPS, JON CONDON. Art direction HEATHER FRAZIER heather@squishcreative.com 0432 949 764 General enquiries - AWA Executive Officer GRAHAM TRUSCOT T office@wagyu.org.au 02 6773 3355 AWA Marketing and Communications Manager GEOFF PHILLIPS geoffphi@ozemail.com.au 0411 413 599 Advertising HEATHER FRAZIER heather@squishcreative.com 0432 949 764
A special 5,000 print run (issue 59) of The Australian Wagyu Update magazine is being produced as a hand out for Beef 2015 and the following World Wagyu Conference.
ADVERTISING OPPORTUNITIES ARE AVAILABLE contact Heather Frazier heather@squishcreative.com
0432 949 764
ON THE COVER Yamaguchi San, a chef at the RACV Royal Pines Resort’s Japanese restaurant Arakawa, was delighted with the the AAco’s marble score 9 sirloins he prepared for the Gala Dinner at the 2014 National Wagyu Conference. The Australian Wagyu Update magazine is printed by Litho Art on paper stock derived from sustainable forests that are managed to ensure their renewability and preserve natural eco-systems for generations to come. All content is subject to copyright and may not be reproduced in any form without the written permission from the publisher. Opinions expressed in The Australian Wagyu Update magazine are not necessarily those of the publishers. Acceptance of an advertisement does not imply endorsement of any product or service by the magazine or the association, nor support any claims by the advertisers. Every effort is made to ensure information contained in this magazine is correct at the time of printing.
www.wagyu.org.au twitter.com/AustWagyuAssoc www.facebook.com/AustralianWagyuAssociation
PRESIDENT'S REPORT
RECORD LEVELS IN ATTENDANCE AT CONFERENCE > Scott
de Bruin
President, AWA
It was a true pleasure to see the record level of attendance at the 13th Annual National Australian Wagyu Conference. Each year the conference provides an excellent opportunity to learn of new industry developments, update on new information from industry research and of course to network with fellow members. At the time of writing this report the China-Australia FTA was announced. This is a significant milestone for Australian agriculture as China buys more of Australia’s agricultural produce than any other market. Combined with the recently signed FTA’s with Japan and South Korea, these three countries account for more than 61% of Australia’s export goods. Trade between Australia and China is growing rapidly and in the red meat sector there will be opportunities for greater and more profitable trade. ABARE predicts China will account for 43% of all growth worldwide in agricultural demand to 2050. Both the removal of tariffs of 12-25% on beef over the next nine years and the removal of the 10% tariff on live animal exports within four years, will have the benefit of further strengthening demand for products from the Australian Wagyu industry. Our recent conference had many highlights including the annual AWA Branded Beef Competition which has grown to be Australia’s premier Branded Beef Competition with many of the nation’s most illustrious brands represented. It is a great opportunity for our brand members to benchmark and for our many members to sample the great quality produced in our industry. Congratulations to our 2014 champions and all of the medal winners at this year’s Wagyu Industry Branded Beef competition. The inaugural Wagyu Fullblood International Sale offered 32 lots including live animals and genetic packages to both domestic and international buyers. With growing demand for high quality Wagyu genetics this annual sale will provide both a great opportunity for members to market their elite stock and a fantastic opportunity for both new and established operations to secure high quality genetics. Our recent member survey on strategic planning outlined our members’ strong interest for the ongoing development in genetic improvement and the provision of an AWA verification system. The investment into the Wagyu Collaborative Research Project (WCRP) stage 1 was conducted to assist in uncovering of the next generation of Wagyu sires that will take the Wagyu industry into the future. It is very pleasing to see that these goals are well on the way to being achieved with many young sires represented as high performing
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AUSTRALIAN WAGYU UPDATE
breeding sires for the carcase traits of marbling, marbling fineness, rib eye area and carcase weight. The identification of new elite industry leading sires will outline the path for strong genetic progression of the Wagyu industry. MLA donor funding has been approved for the WCRP stage 2. The second stage will work on two levels. (1) Capture and recording of both phenotypic carcase data with genotypes for continual analysis to deliver Wagyu Specific breeding values for industry use and (2) the establishment of a genomic test that can assist in predicting the performance of livestock. I would encourage members to be involved in this project and to submit carcase data to continue to improve the level of accuracy of the new Wagyu specific breeding values. For further information on how to be involved please contact AWA EO, Graham Truscott. The board has continued its work to develop a Wagyu breed verification program, which is now available for Wagyu Full-blood 100% and Cross-bred Wagyu F1 50%. For our members who would like to start using this program please contact the AWA office. On behalf of the association, I would like to thank the retiring AWA board members Frank Whitford and Bob Officer. Both were outstanding board members with many years of experience. We wish them well with their future endeavors. Our new board was appointed at the 15th Annual General Meeting with Office bearers elected at the following board members. I’m pleased to advise your board for 2014/2015 is President Scott de Bruin (SA) Senior Vice President Darren Hamblin (QLD) Junior Vice President Peter Gilmour (WA) Honorary Treasurer John Spreadborough (QLD) Magazine Editor Chantal Winter (QLD) Branded Beef Coordinator Ron Fitzgerald (QLD) Directors John Hammond (TAS) Sam Hughes (QLD) Mike Buchanan (NSW) Peter Krause (NSW) As the calendar year has been dry across much of Australia, I hope that rain is just around the corner to provide welcome relief for many of our pastoralists. I would also like to take this opportunity to wish all members a safe and Merry Christmas and a Happy New Year.
Scott de Bruin DECEMBER 2014
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EXECUTIVE OFFICER'S DESK
UNIQUE OPPORTUNITIES FOR GENETIC ADVANCEMENT IN 2015 > Graham
Truscott
Executive Officer, AWA
GENETICS RESEARCH PROJECT STAGE 1 COMPLETED Stage 1 of the Wagyu Collaborative Genetics Research Project has been successfully completed and the results are being implemented into the Wagyu Genetic Analysis to enable accurate identification and selection of superior Wagyu breeding animals. This will be available in the New Year ready for the World Wagyu Conference. The 2014 National Wagyu Conference delivered the association’s marketing and genetic development strategies to a packed house, enabling members to consider “Export Horizons – Going Global”. Those wishing to be involved will need to be enrolled in the Wagyu Genetic Analysis so that their Wagyu genetics are described with integrity through the new carcase EBVs and Fullblood Terminal Carcase Index currently under development. Wagyu Performance Field Days will be held throughout Australia in March to advise on this involvement (see Wagyu Performance Field Days, page 15). The 2015 World Wagyu Conference will deliver unique opportunities for genetic advancement, brand development and international trading.
DRIVING MEMBER VALUE through Genetic
innovation
Education Marketing
GENETIC IMPROVEMENT Wagyu Collaborative Genetic Research Project (WCGRP) The Animal Genetics and Breeding Unit
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(AGBU) has completed the genomic analysis of the Wagyu progeny carcase data obtained in Stage 1.
Wagyu Association to deliver a universal international Wagyu Genetic Analysis
This world leading research and development utilised Single Step BREEDPLAN technology for the first time to combine genotypes, pedigree and performance data in the Wagyu Genetic Analysis. AGBU concluded that genotyping can be a useful tool for the Wagyu breeder and producer – both in use in breeder selection, and for use in sorting animals for commercial production.
MARKETING
Stage 2 has been approved by the MLA Donor Company for matching funding and is now underway. Stage 1 delivered traits, heritabilities and correlations will be applied to Wagyu BREEDPLAN to tailor this technology specifically to Wagyu supply chain systems, delivering a true Wagyu Genetic Analysis. A new Fullblood Terminal Carcase Index is under development. The new carcase traits and index will be available early in the New Year. Their first operational use will be the ranking of sires and dams for consideration in the 2015 Wagyu Fullblood 100% International Sale which will conclude at the 2015 World Wagyu Conference. Ongoing collection of carcase phenotypes and genotypes is underway; and these will continually improve the accuracy of genetic predictions. This research and development is world leading and as such it is likely that other Wagyu producing countries will wish to use the resulting Wagyu Genetic Analysis, providing the opportunity for the Australian
AUSTRALIAN WAGYU UPDATE
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2014 Wagyu National Conference A record 220 delegates packed the RACV Royal Pines Resort at the Gold Coast to become involved in “Export Horizons – Going Global”. Jason Strong, Managing Director AAco delivered a broad ranging view of the AAco strategic directions and the value of corporate partnerships. AWA genetic improvement and marketing strategy pointed the way in which the 10 year vision will be achieved. The export market for genetics and livestock were reviewed and detail provided on becoming involved in these trades. 250 Gala Dinner guests delighted in the sumptuous AAco striploin and celebrated the medal winners announced at the Branded Beef Competition Awards. The inaugural Wagyu Fullblood 100% International Sale drew both domestic and international buyers. 32 lots saw bulls to sell $7500, heifers to $8250 and 28 average $2430 and semen to $305 a straw, delivering a sale total of $104,000. With much experience gained, this sale provided a very valuable prelude to the World Wagyu Conference sale event. Unique sampling of Branded Beef medal winning entries capped off a remarkable three days of friendship and networking delivering vital Wagyu business information and relationships.
SKILLING UP WITH WAGYU
ANNUAL GENERAL MEETING (AGM)
The Skilling up with Wagyu Workshop which preceded the conference as a special bonus session provided a rich source of practical information on registration and performance data entry, so necessary to describe your Wagyu cattle with credibility.
The AGM was held at the RACV Royal Pines Resort, Gold Coast,
This information has been loaded on wagyu.org.au the AWA website under Breeding Wagyu. The process of developing a marketing plan assisted by the wide range of advertising opportunities available in the Wagyu Update magazine, website, eNews and email network were also presented, with this information added to the website under Marketing Wagyu. Members wishing to advertise with the AWA should contact:
Mike Buchanan (NSW) and Peter Krause (NSW) were appointed.
the President, Executive Officer and financial reports was delivered and is now available on the website. New board members Retiring board members Bob Officer and Frank Whitford were thanked for their very considerable contributions to the association.
CREDIT CARD FACILITY The association has established a credit card payment facility with the National Australia Bank. Members wishing to pay by credit card should provide the Credit Card number, Expiry Date
Geoff Phillips Communications and Marketing
Queensland on 10th October 2014. A complete report including
and payment amount to the AWA Registrar by: +61 (0)2 6773 3342
0411 413 599 geoffphi@ozemail.com.au
office@wagyu.org.au
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Graham Truscott
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macquarie downs Leyburn QueensLand 4365
a feedlot devoted to product excellence Specialist feeders of Wagyu cattle and providing a Custom Feeding Service Macquarie Wagyu are welcoming new clients. Fullblood cattle are given the option of housed pens.
covered pens
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custom feeding service
product excellence
AUSTRALIAN WAGYU UPDATE
DECEMBER 2014
Anthony Winter tel 07 4695 5132 mobile 0400 337 472 anthony.winter@macquariewagyu.com
13 GOLD AWARDED IN 4 CLASSES NEWS
GOLD WINNING WAGYU AT NATIONAL CONFERENCE Shiro Kin Fullblood Wagyu, the flagship brand from Sydney based Andrews Meat Industries, was named the Grand Champion Wagyu Brand before 250 guests at a glittering Gala Dinner during the 13th Annual National Wagyu Conference. The win also heralded the entry into the Wagyu branded beef business of the world’s biggest beef producer, JBS, which recently acquired a majority holding in Andrews Meats. The announcement followed a strenuous round of assessments involving panels of eight judges scoring the 27 entries for the sensory traits of raw visual appearance, tenderness, juiciness, flavour and overall liking for all classes except the Gourmet Sausage which had specific criteria. In all, 13 gold medals were awarded; ■■ ■■ ■■ ■■
4 in the Fullblood Wagyu 100% class 7 in the Crossbred Wagyu class 1 in the Wagyu Pasture-Fed class and 1 in the Gourmet Wagyu Sausage class
Grand Champion entry described by judging panel as..... spectacular molten bliss! Very tender, good earthy caramel rich buttery flavours. ABOVE
Andrews Meats took out the Grand Champion Wagyu Brand with the Fullblood product Shiro Kin with from left the feeders Anthony and Chantal Winter of Macquarie Downs Feedlot, Leyburn, in southern Queensland and Andrews Meats Jeremy Stuart and Kylie Schuller.
Shiro Kin’s Grand Champion entry was from a steer that spent 500 days at specialist Wagyu feedlot Macquarie Downs in southern Queensland. It was described by the judging panel as “Spectacular molten bliss! Very tender, good earthy caramel rich buttery flavours. Silky mouth feel with a
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savoury after taste. Crumbly in the mouth”. A Japanese developed imaging camera used to generate carcase data for Wagyu BREEDPLAN analysis, scanned the competition entries to ascertain the amount of marbling and the coarseness and fineness of that marbling plus eye muscle area. The Grand Champion had the biggest eye muscle area in the competition of 103 sq cms along with 47% intramuscular fat (IMF), estimated to be well over the Australian maximum 9+ marble score which equates to 36% IMF. Three Fullblood and six Crossbred entries had 36% or more IMF indicating they were marble score 9 or higher. The highest IMF score was 53% from another Macquarie Downs fed entry, Andrews Meats Tajima, in the Crossbred class. The highest scoring entry in the Crossbred class which yielded seven gold medals was Masterbeef exhibited by Hamblin Pty Ltd, Sarina, Qld. In the Pasture-Fed class, the top scoring Gold medal winner was an entry from Goorambat Wagyu in north east Victoria. This year the Pasture-Fed criteria was changed with more points for flavour and less for raw visual and tenderness. In the Gourmet Wagyu Sausage section, Andrews Meats took out the championship with its Gold medal winning Wagyu & Spanish Onion Jam entry. Samples of the award winners were available for tasting at the conference during the Sunday lunch. This involved a team of Royal Pine chefs and exhibitors’ representatives. n
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CONFERENCE 2014 RESULTS
GOLD WINNERS FROM THE 2014 BRANDED BEEF COMPETITION The Sunday lunch at the 2014 Wagyu Conference featured tastings of award winners from the Branded Beef Competition.
CLASS 1
Cha cha wine bar and grill FULLBLOOD WAGYU 100% CLASS
EXHIBITOR / BRAND
COMMENTS
DIGITAL IMAGE
Andrews Meat Industries
Score 733 Marbling 47% Fineness of marbling index 2.54 Coarseness of marbling index 0.16 Rib Eye Area 103cm2
Spectacular molten bliss! Very tender, good earthy caramel rich buttery flavours. Silky mouth feel with a savoury after-taste. Crumbly in the mouth.
Mayura Station
Score 712 Marbling 48% Fineness of marbling index 2.74 Coarseness of marbling index 0.16 Rib Eye Area 86cm2
Creamy spacious long lasting flavour. Silky texture.
Stockyard Kiwami
Score 708 Marbling 41% Fineness of marbling index 2.35 Coarseness of marbling index 0.23 Rib Eye Area 88cm2
Extremely buttery, rich toasty caramel cereal flavour. Extremely rich and zesty on the palate.
AAco
Score 697 Marbling 35% Fineness of marbling index 2.21 Coarseness of marbling index 0.16 Rib Eye Area 98cm2
Good texture. Beautiful popcorn, herbaceous, buttery, toasty, creamy, caramel, rich beefy flavours. Finishes well off the back palate.
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CLASS 2
Bovine Dynamics CROSSBRED WAGYU CLASS
EXHIBITOR / BRAND
COMMENTS
DIGITAL IMAGE
Hamblin Pty Ltd Masterbeef
Score 697 Marbling 41% Fineness of marbling index 2.13 Coarseness of marbling index 0.20 Rib Eye Area 83cm2
Very showy flavour, creamy caramel with a tone of toasty. Buttery texture almost overpowering.
Jack’s Creek
Score 691 Marbling 40% Fineness of marbling index 3.16 Coarseness of marbling index 0.14 Rib Eye Area 99cm2
Great flavour with good moist feel. Clean, fresh, silky and mellow.
Margaret River Wagyu
Score 688 Marbling 36% Fineness of marbling index 2.50 Coarseness of marbling index 0.14 Rib Eye Area 77cm2
Cereal toasty, earthy savoury, rich mushroomy flavour. Great mouth feel and superb tenderness.
Rangers Valley
Score 687 Marbling 41% Fineness of marbling index 2.65 Coarseness of marbling index 0.16 Rib Eye Area 97cm2
Clean fresh creamy flavours with sweet buttery, smooth, silky texture.
Andrews Meats Tajima
Score 686 Marbling 53% Fineness of marbling index 2.59 Coarseness of marbling index 0.16 Rib Eye area 94cm2
Blockbusting sensory impression. Incredibly tender and extremely juicy. Rich, creamy caramel flavours - delivers on the Wagyu expectation.
Stockyard Black
Score 685 Marbling 36% Fineness of marbling index 2.82 Coarseness of marbling index 0.12 Rib Eye Area 68cm2
Clean, fresh, savoury cornflakes flavour with short flavour finish.
Stanbroke Diamantina Wagyu
Score 646 Marbling N/A Fineness of marbling index N/A Coarseness of marbling index N/A Rib Eye Area N/A
Herbaceous, toasty, cereal with mellow caramel flavour.
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CONFERENCE 2014 RESULTS
Gold winners from the 2014 Branded Beef Competition Continued from Page 11 Judging panel and stewards relax after finalising the judging of this years Branded Beef Competition
CLASS 3
Hughes Pastoral Company WAGYU PASTURE-FED CLASS
EXHIBITOR / BRAND Goorambat Wagyu
CLASS 4
COMMENTS Score 689 Marbling 29% Fineness of marbling index 2.75 Coarseness of marbling index 0.11 Rib Eye Area 80cm2
DIGITAL IMAGE
Creamy texture, good buttery mouth feel. Beautiful caramelisation and overall flavour. If I were single I would marry this steak!
GOURMET WAGYU SAUSAGE CLASS
2015 BRANDED BEEF COMPETITION
EXHIBITOR / BRAND Andrews Meat Industries Wagyu & Spanish Onion Jam
Score 464
The 2015 Wagyu Branded Beef Competition will culminate at the 2015 World Wagyu Conference in May and is
2014
an outstanding opportunity to showcase
GRAND CHAMPION WAGYU BRAND
your brand to a world-wide audience.
EXHIBITOR / BRAND
The GRAND CHAMPION BRAND (a first for 2014) was awarded to the highest scoring entry in Classes 1, 2 and 3
The exposure gained from being involved in this competition is unrivalled. Entry details will soon be available.
Andrews Meat Industries Shiro Kin
2014
RON FITZGERALD
CHAMPION GOURMET WAGYU SAUSAGE
Branded Beef Competition Coordinator
EXHIBITOR / BRAND
The CHAMPION WAGYU SAUSAGE was awarded to the highest scoring sausage entry. Andrews Meat Industries Wagyu & Spanish Onion Jam
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AUSTRALIAN WAGYU UPDATE
DECEMBER 2014
07 4692 7795 0428 456 293
salisburywagyu1@bigpond.com
CHINA-AUSTRALIA FREE TRADE AGREEMENT NEWS
BEEF BOOST FROM CHINA AGREEMENT The Australian beef industry will be a major beneficiary from the recently announced ChinaAustralia Free Trade Agreement (ChAFTA) predicted to pour $11 billion into Australia’s food industries over the next decade. Industry leaders are bullish about the benefits generated by the agreements announced by Prime Minister Tony Abbott and China’s President Xi Jinping during the G20 Conference of world leaders in Brisbane where world leaders dined on Fullblood Wagyu. The tax burden removed from Australia’s beef, sheep meat and related products is predicted to be around $826 million annually.
The Wagyu Association is now operating a sophisticated genetics discovery program, developed breed description and verification programs and has been active in positioning the Australian Wagyu industry to be a significant provider of genetics and beef to the world. The 2015 World Wagyu Conference (May 8 -10) has attracted wide interest with hundreds of international visitors expected to attend to discover more about the Wagyu breed in Australia and throughout the world. n
Visit our website for more information and registration forms for the 2015 World Wagyu conference. wagyu.org.au
President of the Australian Wagyu Association Scott de Bruin said the agreement could not have come at a better time for the Wagyu industry which is poised to supply Wagyu beef, Wagyu genetics and live cattle into the Chinese market that has already indicated an appetite for Australian Wagyu. “The Wagyu Association is now operating a sophisticated genetics discovery program, developed breed description and verification programs and has been active in positioning the Australian Wagyu industry to be a significant provider of genetics and beef to the world,” he said. The major points to come out of the ChAFTA are: ■■
current tariffs on Australian beef, 12 to 25%, to be eliminated over 9 years
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10% tariff on live cattle exports to be eliminated over 4 years
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10 to 25% tariffs on offals eliminated over 4 to 10 years
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5 to 14% tariffs on hides and skins eliminated over 4 to 8 years
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economic modeling indicates the ChAFTA could boost the value of Australia’s beef production by $270m annually by 2024 with total benefits reaching $3.3 billion by 2030.
These latest announcements will further cement China as Australia’s major trading partner with Australian farm exports to China expected to double in five years reaching $7 billion in 2013. This deal builds on recent FTAs with Japan and South Korea. These three countries now take 61% of Australia’s exports.
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NEWS G20 DINE ON WAGYU
G20 LEADERS SALIVATE OVER KENILWORTH VIP GOLD WAGYU SIRLOINS Brisbane acted as the centre of international political attention during the recent G20 making it a perfect opportunity to showcase the city’s reputation as the beef capital of Australia. As reported in Beef Central
A pucker formal dinner held on the Saturday night at Brisbane’s gleaming new Gallery of Modern Art (GOMA) featured Kenilworth VIP Gold Fullblood Wagyu sirloin, supplied by Pete Cabassi’s Cabassi Wagyu export and domestic Wagyu business. The executive chef charged with the responsibility of designing and executing the menu for the world’s most powerful leaders and their Australian hosts, GOMA’s Josue Lopez, made a deliberate decision to showcase smaller, regional-scale, ‘artisan’ Australian food brands. The high security and non-disclosure clauses surrounding the G20 event meant the first anybody knew of it was on the Sunday morning after the meal had been served when the menu details were released. Apparently US president Barack Obama eats a low-carb diet, and his food ‘minders’ told event organisers he would greatly enjoy the ‘meat option’. The Cabassi VIP Gold sirloins served were teamed with Kalbar carrot ‘textures’, organic black garlic and a Symphony Hill Shiraz jus. VIP Gold is the Cabassi business’s flagship Wagyu product, representing marbling score 9+ product harvested from
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Fullblood Japanese Wagyu cattle fed +500 days on a Japanese style ration at Geoff Willett’s Maydan Feedlot outside Warwick, before processing at Northern Cooperative Meat Co in Casino. Cabassi Wagyu also operates its own Wagyu cattle enterprise between Kenilworth and Maleny, in the scenic Sunshine Coast Hinterland. The area has a reputation as a regional food brand ‘hotspot’ and draws thousands of foodies each year to its annual Kenilworth Food Festival.
heavily in their beef offers, from barbecue cuts through to roasts, corned meat, sausages, patties and specialised items used for Japanese cuisine. The G20 dinner at the Gallery of Modern Art required 25kg of carefullyportioned VIP Gold sirloins, hand-picked for the occasion. So successful was G20 dinner at GOMA that the venue is considering reprising the entire menu for paying guests. n
The Cabassi VIP Gold brand was judged Grand Champion Branded Beef at last year’s Sydney Royal 2013 Fine Food Show, notching up four such awards in five years of competition. VIP Gold is exported into a range of international customer countries including the US and China for use in high-end restaurants, resorts and hotels, as well as being directed through a selection of premium food service outlets in Australia. The product also features prominently at the Cabassi & Co retail butcheries in Brisbane, including the flagship Indooroopilly Shopping Centre store and the original Kobe’s of White’s Hill store, where it retails for $169.99/kg. Both feature Wagyu
AUSTRALIAN WAGYU UPDATE
DECEMBER 2014
ABOVE
Kenilworth VIP Gold Fullblood Wagyu sirloins that starred at the recent G20 gathering of world leaders in Brisbane. TOP RIGHT
Pete Cabassi shows off his Wagyu offering.
WAGYU PERFORMANCE FIELD DAYS IN MARCH A series of Performance Field Days will be held across Australia in March 2015 to prepare members for involvement in the Wagyu Genetic Analysis. Come along and learn how to enter your performance data and use the resulting EBVs and Indexes for improved breeding and marketing. Wagyu Technical Officer, Alex McDonald and Executive Officer, Graham Truscott will be the key speakers.
DATES AND VENUES 4 MAR
IRONGATE WAGYU “Westwood”, 1157 Dempster Road, Albany, WA
12 MAR
MOYHU WAGYU 1570 Meadow Creek Road, Meadow Creek, VIC
19 MAR
MACQUARIE WAGYU 2072 Millmerran-Leyburn Road, Leyburn, QLD
26 MAR
KURO KIN WAGYU
“Millera”, 4631 Bunnan Road, Scone, NSW
TOPICS TO BE COVERED AT THE WORKSHOPS »»
Wagyu Genetic Analysis and how it works, including new carcase EBVs and the new Terminal Carcase Index.
»»
The value of historic carcase data and how to load it
»»
Registering and on-going performance recording of breeding and slaughter animals
»»
Using EBVs and indexes for selection and purchase of breeding animals (mock auction)
»»
Wagyu Collaborative Genetics Research Project update
»»
Marketing Wagyu seedstock
»»
Tour of the host property and its operations
About G20 The G20 membership comprises a mix of the world’s largest advanced and emerging economies, representing about two-thirds of the world’s population, 85 percent of global gross domestic product and 75 percent of global trade. The members of the G20 are Argentina, Australia, Brazil, Canada, China, France, Germany, India, Indonesia, Italy, Japan, Republic of Korea, Mexico, Russia, Saudi Arabia, South Africa, Turkey, the United Kingdom, the United States and the European Union.
ATTEND THE WORKSHOPS If you would like to come to these workshops and gain a greater understanding of the role of EBVs and $Indexes in buying and selling Wagyu please RSVP at least one week before the date of the workshop. n
Barb O’Shea (AWA Registrar)
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KEYNOTE ADDRESS STRATEGIC ALLIANCES
KEYNOTE SPEAKER - JASON STRONG
STRATEGIC ALLIANCES
PART OF AAco'S FUTURE PLANS The cultivation of closer and more strategic alliances with other stakeholders along the beef supply chain is an important part of future growth plans of the Australian Agricultural Co which runs the world’s largest Wagyu and Wagyu influenced herd of 70,000 head in northern Australia. Beef Central’s JON CONDON reports Managing Director Jason Strong outlined the company’s ambitions to align more closely with dedicated supply chain partners during a presentation at the Australian Wagyu Association’s 2014 National Wagyu Conference on the Gold Coast.
that appreciates what investment has to be made and the time it takes to get it done.”
He said the process could apply across all stages of the chain from cattle breeding to growing, backgrounding, lotfeeding and processing, for sale through the company’s rapidly expanding branded beef programs.
“There is no point in saying here is our five-year plan for Wagyu, if we don’t have the bulls available today. We’re saying, here is our plan to build and grow the business, and these are the things we need to do to achieve it. If we achieve it in six months, great, but if it takes longer, so be it.”
Using the company’s Wagyu beef supply chain as an example, Mr Strong said a five or six year business plan was required to achieve a certain outcome, in terms of increasing Wagyu production. “If we don’t have all the Wagyu bulls we need to achieve that growth right now, we don’t see the benefit in terms of generation of beef products until 2019, given the long production cycles involved,” he said. “So when we’re talking about making changes, investments or improvements around the way that our Wagyu program operates, we have to be sure we’re making the right decisions, based on the right information, because the investment and time that it takes to get a Wagyu supply chain established and to capture the value from them takes a very long time.” ABOVE
Jason Strong, AAco Managing Director and Keynote Speaker at recent 2014 AWA National Wagyu Conference explains AAco’s strategic alliance strategy for the future.
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Mr Strong said this part of AAco’s business planning was not a ‘time-based’ cycle but was ‘supply- chain based.’
“Whether we do it internally, or with outside support, in order to drive supply chain development it has to be about everything from the genetics stage to the end-market.” How AAco puts those elements together has been a key part of its recent planning discussions.
CAPTURING GREATER VALUE Historically, AAco has had a ‘reasonably closed’ business model, Mr Strong said, but it wanted to grow its business significantly.
“We need to be making assessments, for example, about the type of customers we are likely to target in 2017-18, now.”
“One of the key opportunities, we believe, is to develop strategic alliances with others. These relationships will cover a whole range of elements, not just the supply of bulls, but many involving ventures with outside lotfeeders, backgrounders, growers, breeders, or even processors,” he said.
“So when we are looking at how we want to build our supply chain and grow the business further, there has to be a long-term view taken,
“We want to be building alliances and relationships with stakeholders who can form part of that supply chain, who may not, or do not have
AUSTRALIAN WAGYU UPDATE
DECEMBER 2014
the capability to do all of it themselves.” “We think we can provide opportunity for people to capture more value from the end product by participating in a supply chain partnership model like this.” Mr Strong also used the company’s 1824 brand grainfed supply chain to illustrate the changes the company is implementing in this area. “When AAco first started its 1824 program, it was a driven – perhaps forced might be a better word – supply chain. We had cattle, and they had to go into 1824. That wasn’t a particularly good plan, because then we had no control over managing costs, or making decisions based on profitability.” “We then went to a point where we decided the main objective was just to make money out of meat, so we largely bought more cattle off somebody else. That did not necessarily work well either, because it did not always line-up along the supply chain.” “Where it’s now ended up is in setting up a system where we want to manage as many cattle through the supply chain as we can, generating and creating as much value as possible though that supply chain. This will include our own cattle, as well as cattle bred by others, our own backgrounding programs, as well as other peoples’ backgrounding capacity, and so on.” “We will process and capture the value for all of those cattle at the sales and marketing end.” Just because AAco was a very large company, the perception was that it had the capability and all the resources internally to set up and manage its own supply chain, Mr Strong said. “In theory we do, but in attempting to do all of that ourselves, it is very hard to manage the proportions in the investment. One of the conclusions we have come to is that there is a bunch of stuff that we do ourselves, but there are a bunch of other things we can expand and do better and grow faster by working with others, for mutual benefit.” “Some areas may require a lot of help from others, but it’s how we build those
strategic alliances and relationships over time that allows us to build our supply chains much faster,” he said. Having a fully vertically-integrated system that was supplied only internally could be ‘pretty hard to grow’, Mr Strong said. “We’ve got to stage where we’re saying, yes, we could do all these things ourselves, forcing it to work through the system. But we could do it a lot better by working with others.” “If we think about how we develop those supply chains and the opportunity to grow and get better aligned, we get to a position where we can all create more value. That’s a lot of the driver – wanting to secure more of that margin that we see further downstream.” The bigger opportunity was in being able to make better decisions and manage costs, and create more value along the path. Too often the drivers for developing supply chains had been through seeing what somebody else is doing (or the perception of what they’re getting out of it) rather than simply focussing on ways to become more efficient or productive in how to drive your own business forward. The focus in the business was now very clearly on end-markets, growing the value of the product downstream, establishing closer relationships with end-customers, and being able to capture more margin in the process. “The transformation of our business has happened pretty quickly in the past 12 months, but the plan is for us to be using this transformation in time to set us up, well in advance, for our two-hundredth anniversary in 2024 (ten years’ time), and quite a bit beyond that,” Mr Strong said.
FEEDLOT, PROCESSING SPACE LIMITING FACTORS During questions, he admitted that feedlot space, and processing space, were the two big bottlenecks faced by AAco in delivering on expanded brand programs. “Yes feedlot space is a challenge, long-term, but that comes back to our strategic relationships with others.” One of the challenges AAco was facing about building strategic alliances
AUSTRALIAN WAGYU UPDATE
www.wagyu.org.au
was a level of scepticism: essentially, ‘You must know something we don’t know’. “Were trying to stress to potential partners that it’s a good idea for all of us – it’s about lining up, and trying to capture more value from the chain.” Wagyu breeder Pete Cabassi asked a question about marketplace acceptance of a supply chain approach. “It’s a really good question. The concept of being able to purchase direct from a producer, rather than a trader or importer is very strong. There’s an insatiable desire out there to be able to purchase product where it has a story, and is traceable back to the source,” Mr Strong said. “But you have to deliver. You can’t make that supply promise, and then fail to execute. We, as Australian beef producers, Wagyu producers, AAco, or alliances, are only going to get one good chance at doing this, better than everybody else. And we have to deliver on it, if that’s what we’re going to sign up for.” “That’s going to take time, commitment, and a collective view that it’s the right thing to do, and how to go about doing it. What we can’t have is individual parts of the supply chain saying I can make more value here or there.” “It’s never been delivered before, certainly at this scale, and there’s an opportunity for brand owners to do it – but we have to be on the same bus, and having conversations about how we develop and create value through the chain,” he said. “We don’t need many consumers in a region like Europe to get committed to what we want to produce at a higher level, to create a lot more value than we’ve ever seen, as far as high quality beef production like Wagyu is concerned. But we can’t do it unless we get lined up on a supply chain basis.” “AAco is well down this path, and it is something we’re very committed to. We have an opportunity through the AAco business where we can concentrate very heavily on the sales and marketing side, but we can create more demand, and the thing we are desperate to do is build these strategic alliances to deliver it.” n
17
WESTHOLME HIRASHIGETAYASU Z278
NO 1 SIRE
E FOR CWT - CARCAS 14 WEIGHT IN 20 RESEARCH EBV’S
WESFZ0278
USE Z278 TO BUILD A PROFITABLE AND PRODUCTIVE COW HERD SEMEN FOR SALE
1 - 24 doses
$80 +GST
25 - 49 doses
$70 +GST
50 - 99 doses
$60 +GST
100+ doses
$50 +GST
)
BREEDS NO 1 SIRE FOR AUST – Meat Carcase Weight (CWT) with a research EBV of +35
)
A TRAIT LEADER for Milk, 200-day, 400-day and 600-day growth and Scrotal Size on BREEDPLAN
)
POSITIVE EBV’S for IMF – Marble Score +0.34 and Rib Eye Area +2.36.
)
SIRE OF THE WINNING CARCASE in the 2014 AWA Branded Beef Competition for Pasturefed Class.
)
SCD – AA for the ideal fat that melts at a lower temperature
)
Both Z278 and his progeny are unusually quiet and structurally very sound.
)
SEMEN COLLECTED FOR Canada and most Asian countries except China, the EU and have run out of semen in USA.
CONTACT
MEAT from Z278 x TF148 (daughter of Goorambat Wagyu)
18
ACADEMY
CATTLE CO
AUSTRALIAN WAGYU UPDATE
Barbara Roberts-Thomson Phone 02 6772 1856 Email acadcattle@tpg.com.au “Trevanion” 80 Roseneath Lane ARMIDALE NSW AUSTRALIA 2350
DECEMBER 2014
HIGH POTENTIAL FOR INCREASED PROFIT NEWS
RECORDING CARCASE DATA FOR WAGYU GENETIC ANALYSIS Stage I of the Wagyu Collaborative Genetics Research Project has demonstrated that Wagyu cattle in Australia have very high potential to make genetic improvement and so increase profitability. Traits such as marble score, eye muscle area and carcase weight have high heritability which in industry terms means that there is potential to make genetic improvement. The limiting factor is the number of potential sires that are identified through the Wagyu Genetic Analysis as being of high genetic merit and have had that potential assessed with high accuracy. Such assessment requires substantial amounts of growth and carcase performance data on the sires and their progeny.
If you think you may have valuable performance data to add to the Wagyu Genetic Analysis, please contact:
WAYNE UPTON Wagyu Genetics Project Coordinator
0428 668 821 elmsleigh129@bigpond.com
Your data will be assessed for suitability and no cost will be incurred until the value of the data to your breeding program has been discussed. An Excel template is available for performance data submission. n
The opportunity is now available for all members to submit data on carcases from the progeny of known sires, plus weight data if available. That data will increase the accuracy of the genetic analysis of the sires and so allow more accurate identification and selection of superior sires for future use. All carcase data from fullblood or purebred Wagyu progeny is eligible to be submitted; provided that it is collected in an AUSMEAT accredited abattoir and has AUSMEAT chiller assessment, or has Camera Carcase Analysis data; and has known pedigree. The value of the data for genetic analysis will be assessed for the age range and the representation of sires within each slaughter group before loading into the analysis. A fee of $12 per commercial animal will be required to cover the cost of data entry and analysis. The most valuable carcase data will be from animals currently being slaughtered or that were slaughtered in recent years. In general those progeny will be adding information to the evaluation of younger sires that are being used now. However, historic or back data will also add valuable information about animals in the pedigree of the breed. The more animals that are accurately evaluated throughout the pedigree the more powerful the genetic analysis will be to submitting herd and to all breeders of Wagyu cattle.
AUSTRALIAN WAGYU UPDATE
www.wagyu.org.au
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NEWS ACCC LOOKS INTO THE WAGYU INDUSTRY
ACCC INQUIRY INTO WAGYU INDUSTRY The Australian Competition and Consumer Commission (ACCC) has advised the Australian Wagyu Association (AWA) that it intends to conduct an inquiry regarding representations concerning Wagyu beef produced and marketed in Australia. The Australian Competition and Consumer Commission (ACCC) has advised the Australian Wagyu Association (AWA) that it intends to conduct an inquiry regarding representations concerning Wagyu beef produced and marketed in Australia. The ACCC is responsible for ensuring compliance with the Australian Consumer Law (ACL). The ACL is a single national law which aims to protect consumers and ensure fair trading in Australia. Specifically, the ACL requires businesses to ensure any statements they make about their products are accurate and do not mislead or deceive consumers. One of the ACCC’s current priorities is credence claims, particularly those with the potential to have a negative impact on competition in the marketplace or on small businesses. Credence claims are representations about a premium or special characteristic of a good or service and can relate to the ingredients, the source of the product, the production method used or any other factor which differentiates the product from other similar products. False or misleading credence claims can adversely affect consumers, who are often willing to pay a premium for products that are claimed to have this premium or special characteristic. False or misleading claims can also harm competitors who often incur additional production costs in order to be able to legitimately make a premium claim. The ACCC has been considering the use of ‘Wagyu beef’ claims in relation to certain beef products being sold to Australian consumers. The ACCC understands that Wagyu is a particular breed of cattle. The ACCC has received complaints that in some instances beef products derived from Wagyu crossbred cattle, that is a mix of Wagyu and other breeds of cattle, have been marketed as ‘Wagyu beef’ without further clarification. The ACCC is concerned that the labelling of beef from crossbred cattle as ‘Wagyu’ may have the potential to mislead consumers into thinking that the beef is derived from the Wagyu breed of cattle. At this stage, the ACCC is seeking information in relation to this issue and will engage
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AUSTRALIAN WAGYU UPDATE
further with key participants of the beef industry both the producer level and other levels of the supply chain. The ACCC understands that the Australian Wagyu Association has developed voluntary trade descriptions designed to be used in relation to the beef derived from both Wagyu and Wagyu crossbred cattle. The ACCC encourages all businesses to ensure that the overall impression created by their labelling is accurate and does not mislead consumers. If you have any concerns about potentially misleading labelling, you can contact the ACCC on
1300 302 502 www.accc.gov.au
WAGYU TRADE DESCRIPTION The Board has provided strong leadership on the issue of truth in labelling as advised in recent Wagyu Updates and eNews, including: ■■
Development of the WAGYU BREED TRADE DESCRIPTIONS (right) and Wagyu Breed Verification Program
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Gaining AUS-MEAT endorsement of the Trade Descriptions, Verification Program and Wagyu Cattle in Australia brochure for AUS-MEAT licensees
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Provision of ACCC advice and case studies into similar food industry matters; and
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Encouragement for members to use the Trade Descriptions when labelling product for market.
AWA RESPONSE TO ACCC On behalf of the Board and members President Scott de Bruin has advised the ACCC, in response to their advice, that as the peak body for the Wagyu industry in Australia, AWA is an advocate for truth in labelling. As such the AWA has developed Trade Descriptions to assist our members on how best to describe beef derived from Wagyu cattle. The Trade Descriptions are based around the breed content of the live animal. These Trade Descriptions are also endorsed by the peak body for national industry standards in
DECEMBER 2014
WAGYU BREED TRADE DESCRIPTION LEVEL OF WAGYU CONTENT meat production and processing AUS-MEAT, under its raising claims protocol. The AWA will continue to communicate with its members regarding labelling through the use of the Trade Descriptions and developments regarding the ACCC inquiry. The Association will cooperate with the ACCC during the course of its inquiry. It also encourages all members to use the Wagyu Breed Trade Descriptions when referring to Wagyu cattle or meat; and to cooperate with the ACCC throughout the inquiry.
DEFINITION
WAGYU FULLBLOOD 100%
The offspring of a WAGYU FULLBLOOD SIRE and a WAGYU FULLBLOOD DAM whose forebears originate from Japan and whose pedigree shows no evidence of any crossbreeding.
PUREBRED WAGYU F4 93+ %
Has greater than 93% WAGYU GENETIC CONTENT. For example is the result of at least four generations of crossbreeding using a WAGYU FULLBLOOD SIRE and a CROSSBRED WAGYU F3 DAM.
CROSSBRED WAGYU F3 87+ %
Has greater than 87% WAGYU GENETIC CONTENT. For example is the result of at least three generations of crossbreeding, using a WAGYU FULLBLOOD SIRE and a CROSSBRED WAGYU F2 DAM.
CROSSBRED WAGYU F2 75%
Has 75% OR HIGHER WAGYU GENETIC CONTENT. For example is the result of at least two generations of crossbreeding, using a WAGYU FULLBLOOD SIRE and a CROSSBRED WAGYU F1 DAM.
CROSSBRED WAGYU F1 50%
Has 50% OR HIGHER WAGYU GENETIC CONTENT. For example the first generation of crossbreeding a WAGYU FULLBLOOD SIRE and the DAM OF ANOTHER BREED.
MEDIA RESOURCES In addition, a Media Resources section has been established on the Association’s website to provide the media with an open and transparent set of resources regarding this inquiry and the Australian Wagyu Association’s response. Also provided are the initiatives the Association has undertaken prior to the inquiry in its leadership role as the peak body for the Wagyu industry. n
AUSTRALIAN WAGYU UPDATE
www.wagyu.org.au
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CONFERENCE WRAP UP AUCTION RATED GREAT SUCCESS
WAGYU HEIFERS SELL TO $8250 AT CONFERENCE SALE Unjoined Wagyu heifers sold to $8250 and 28 averaged $2430 at the inaugural Wagyu Fullblood 100% International online AuctionsPlus sale which concluded at the 2014 National Wagyu Conference on October 12.
The top price of $8250 came for the pick from three 17 month old Breedplan recorded heifers offered by AAco’s Westholme stud at Surat, Qld, and purchased by the Hornery family’s Bar H Grazing at Comet, Qld. Bar H also paid $7500 for the 12 months old bull Kuro Kin Hirashigetatasu J88, with growth EBVs in the top 10% of the breed. Vendor was Peter Bishop from Scone. Semen sold to $305/straw and 90 straws sold in packages of 10 averaged $108/straw. Top semen price was almost three times its reserve and was from Kitatsurukiku D01 (imp Jap) account AAco’s Westholme Wagyu and purchased by Darley Stud Pty Ltd, Lancaster. Biggest buyer was Obi Kobi Beef Company, Kidaman Creek, taking 28 unjoined heifers
at an average price of $2300 from vendor Moyhu Wagyu, Meadow Creek. This was the first time in the cattle industry that an AuctionsPlus simultaneous auction had run over four days. Agents Landmark rated it a great success. The 150 prospective buyers that logged-in were from all states plus South Africa, United Kingdom and Indonesia with South Africa successful in buying a semen package. The next Wagyu Fullblood 100% International Sale will be held at the 2015 World Wagyu Conference in May. Entry forms will be available by the end of wagyu.org.au this year. Many suggestions have been made regarding improvements to the sale and these are being considered. n
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AUSTRALIAN WAGYU UPDATE
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OD
WA
YU
DECEMBER 2014
TOURING SOUTHERN QLD NEWS
Japanese visitors pictured left at Riverina’s feedmill at Oakey on Queensland’s Darling Downs.
JAPANESE CHECK OUT QUEENSLAND WAGYU A Japanese beef industry delegation visited Kerian McNamara’s Ma Ma Creek Wagyu in Queensland’s Lockyer Valley as part of a tour of southern Queensland to learn about the Australian beef industry.
Dry conditions meant the pasture at Ma Ma Creek wasn’t at its best, but the visitors were impressed by the condition of the cattle.
commented tour leader Kazuhiro
The group was accompanied by veterinary consultant and interpreter Matt Playford of Dawbuts, Camden, NSW, who said that after years of watching prime Australian Wagyu beef take its place on menus around the world, the Japanese industry had woken up to the fact that there are some things Australia does better.
whole cottonseed seems to be a
“In Japan all the cows are kept in sheds and fed mixed rations”,
Matsui. “We’re surprised that cows can keep their condition and feed their calves on dry pasture. Also good supplement.” A highlight was a Wagyu barbecue cooked by resident chef Don on the porch of Ma Ma Creek homestead, overlooking the Lockyer Valley. Over four days they travelled over 1,000km across southern Queensland, visited three feedlots, three Wagyu breeding properties, two supermarkets, two butcher shops, the Riverina feed mill at Oakey, Dalby saleyards as well as sampling beef on the menu at a
... We’re surprised that cows can keep their condition and feed their calves on dry pasture. AUSTRALIAN WAGYU UPDATE
www.wagyu.org.au
range of pubs and restaurants along the way. While there were many high points on the tour, the low point was hearing of Admire Rakti’s tragic death following the finish of the Melbourne Cup, especially after all the team had put a bet on the horse at the Helidon Pub. n
23
PROFILE BIG WIN FOR AWA MEMBER
FROM LEFT BACK
Anthony Winter, Chantal Winter, Ryan Finch, Keith Moore, Masato Araki (director) Front - Scott Ferguson, Nathan McLennan
WAGYU SPECIALIST ‘FEEDLOT OF YEAR’ Specialist Wagyu feedlot Macquarie Downs at Leyburn in Queensland’s southern Darling Downs was named Elanco Feedlot of the Year under 3000 head at the Australian Feedlotters’ Association’s Beefex Conference at the Gold Coast in October.
This was the first time Macquarie Downs had entered the awards program motivated by Aus-Meat auditors and customers according to property manager Anthony Winter who is assisted in the day to day operations by his wife Chantal. And the celebrations didn’t end at Beefex. At the following National Wagyu Conference Andrews Meats Shiro Kin Fullblood Wagyu, fed at Macquarie Downs, was named the Grand Champion Wagyu Brand after heading the Fullblood section. “This success is really a recognition of the dedicated staff we have at Macquarie Downs. We only have a small team and we can all fill various roles across the whole business depending on varying workloads ,” said Mr Winter. The Japanese owned feedlot has a one-time capacity of just under 3000 head but is licenced for just under 5000 cattle units. Macquarie Downs also runs up to 700 Fullblood Wagyu breeders on the 9300 ha property. The progeny flow into
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AUSTRALIAN WAGYU UPDATE
DECEMBER 2014
the feedlot with about half the capacity filled with custom fed cattle. Around 1300 ha are cropped with feed wheat and barley plus summer cash crops. Macquarie Downs is a cooperating herd in the Australian Wagyu Association's genetic discovery program and is using the generated genetic data to make herd improving decisions. Feedlot entry weights are around 350 kgs and after 500 days on feed for Fullbloods and 400 days for Crossbred F1 Wagyu, they exit at around 750 kgs, most to Direct Meat Company in Brisbane. Concentrating on a specific (long fed marbled) market and the Wagyu breed makes the operation unique. “With everything long fed, there is not a large turnover of cattle,” according to Mr Winter who has found Wagyu cattle very good health-wise. They are naturally docile animals and adapt well to feedlot conditions. Mr Winter admitted it was a challenge to make money out of feeding cattle at the moment but “good cattle that marble can still make you money”, he said. n
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DECEMBER 2014
2015 WORLD WAGYU CONFERENCE
2015 WORLD
WAGYU
CONFERENCE 8 -1 0 M A Y 2 0 15
AUSTRALIA
2015 CONFERENCE SPREADS WORLD-WIDE
The 2015 conference has been expanded into a World Wagyu Conference and will follow immediately after Rockhampton’s Beef 2015 where the Australian Wagyu Association will have a strong presence.
Beef 2015 runs from 4-8 May 2015. The 2015 World Wagyu Conference will follow running from 8-10 May with a tour of major Wagyu breeding, back grounding and feed lotting operations in central Queensland to bring the events to a close on 10-13 May. Over 300 attendees from 15 countries are expected and the venue is the spectacular Iwasaki owned Mercure Capricorn Resort only 40 minutes drive from Rockhampton. Accommodation is at a premium during Beef 2015. AWA has held a number of rooms at the Capricorn Resort for those wishing to attend the World Wagyu Conference and Beef 2015. However, because of the demand, the rooms will need to be released if bookings are not made.
THE HIGHLY RECOMMENDED ACTIONS TO ENSURE YOU HAVE ACCOMMODATION ARE ■■
DECIDE TO ATTEND THE WORLD WAGYU CONFERENCE 8-10 May, 2015. Activities will commence on Friday afternoon May 8 and conclude by 2pm Sunday May 10. Conference registrations are available now but Accommodation bookings direct with the Mercure Capricorn Resort are critical.
■■
DECIDE TO BE PART OF THE POST-CONFERENCE TOUR which departs from the Capricorn Resort on Sunday May 10 and returns to Rockhampton on the afternoon of Wednesday May 13.
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DECIDE TO ATTEND THE FINAL DAYS OF BEEF 2015, Australia’s largest beef industry event which runs from May 4 to 8 and make accommodation bookings at the Mercure Capricorn Resort. A shuttle bus will be running from the resort to Beef 2015. These dates are provided so in-coming flights can be booked.
■■
DECIDE TO ATTEND ONE OR ALL OF THE 2015 WORLD WAGYU CONFERENCE, the Pride of Australia Wagyu Outback Tour and Beef 2015. If flying, book tickets (flights fill quickly during that period)
■■
BOOK ACCOMMODATION direct with the Mercure Capricorn Resort mentioning it is a ‘Wagyu Conference Booking’ to ensure you get the best rates. Contact the Mercure on 07 4925 2525 reservations@capricornresort.com
AUSTRALIAN WAGYU UPDATE
The 2015 World Wagyu Conference is at the Iwasaki owned Mercure Capricorn Resort set on 20 kms of coral reef coastline with two international golf courses, two lagoon style swimming pools, Japanese restaurant, excellent conference facilities and accommodation on 9000 hectares which runs a herd of 1000 Fullblood and Crossbred Wagyu cattle which will be utilised for demonstrations during the conference. The 2015 post-conference tour is the opportunity to visit five of the nation’s most significant Wagyu breeding and feed lotting operations. Thousands of Fullblood and Crossbred Wagyu will be on display in the unique northern cattle producing environment. You’ll see helicopter mustering, campdrafting and have special presentations and demonstrations from the owners and managers of properties that rely on Wagyu to run successful businesses. BOOK your flights and accommodation NOW REGISTER for the 2015 Conference and 2015 post-conference tour now.
MOST IMPORTANT Accommodation in Rockhampton for Beef 2015 has been booked out for months if not years so it is most important to book your accommodation NOW. The AWA has held Mercure Capricorn Resort rooms for Beef 2015 and the 2015 World Wagyu Conference but these will need to be released back to Mercure if not required.
ONLINE REGISTRATIONS www.wagyu.org.au
www.wagyu.org.au
barb.oshea@abri.une.edu.au
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2015 WORLD WAGYU CONFERENCE
2015 conference spreads world-wide Continued from Page 27
Wagyu skills workshop
DARWIN
Value-add to your Wagyu production through the many AWA services on offer including a demonstration of the unique Japanese Wagyu conformation/breed type pre-registration inspection utilizing Iwasaki’s Wagyu Fullbloods penned at the homestead with the various bloodlines indicated.
Welcome Cocktail Party at the ‘Homestead’ in a secluded Australian evening rural setting. This special opening event will include Indigenous “Welcome to Country” dancing at sunset, camp fire featuring Australian and Japanese Wagyu dishes and Australian wine and beer.
Australian style entertainment involving horses with many surprises. You can’t miss this spectacular opening. Transport will be provided from the resort.
BRISBANE
Armidale PERTH SYDNEY
ADELAIDE
CANBERRA MELBOURNE
HOBART
Continued on Page 30
DIRECT MEAT COMPANY IS LOOKING FOR WAGYU FULLBLOOD and CROSSBRED, FINISHED and READY TO PROCESS Steers and Heifers minimum 350 days grain fed in an Austmeat registered feedlot
For more details, contact JOE PUGLIA WAYNE BELL Ph 0407 243 689 Ph 0427 012 610 or email sales@directmeatcompany.com.au
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Yeppoon Rockhampton
Emerald
The 2015 World Wagyu Conference will focus on improving Wagyu productivity through genomic development and encourage protection of the Wagyu brand globally.
Specification
Mackay
Nebo Tropic of Capricorn
AUSTRALIAN WAGYU UPDATE
DECEMBER 2014
DIRECT MEAT COMPANY
HAVE A PRESENCE AT
BEEF 2015 MAY 4-8
The Australian Wagyu Association will have a strong presence at Beef 2015 with a 9 x 2.4 metre prime position trade display in the Genetics (Durack) Pavilion. It is opposite one of the two entrances to this busy pavilion. Members and Wagyu industry suppliers have the opportunity to have a presence in this Wagyu area which will include bold signage, a 2 metre long refrigerated display case for Wagyu cuts, tables for hand-out material, and velcro friendly walls to take posters. A special long run large format April 2015 edition of Wagyu Update is being produced as a hand out for Beef 2015 and the following World Wagyu Conference. This publication will focus on breed promotion. Advertising opportunities are available, contact HEATHER FRAZIER Mobile 0432 949 764 Email heather@squishcreative.com The stand will be staffed during opening times and Wagyu members/ industry supporters who participate in this offer are welcome to use the Wagyu stand as their base. The 2015 Wagyu online sale which will conclude at the conference will be promoted at the stand. The offering to share the site covers several levels allowing small to large operators the ability to expose their products/services.
OFFER 1
Literature only (A4 size pile)
$150
OFFER 2
A2 (420 x 594 mm) sign and literature
$500
All signage to be supplied by the member/ supplier and comply with the stipulated sizes and preferably corflute or laminated poster. Wagyu Australia has the ability to reject inappropriate or non-conforming material. Meat to be displayed must be supplied in sufficient quantities of individually cryovaced portioned bundles to allow at least one and preferably two changeovers during the week to maintain colour and bloom. While Wagyu Australia staff can assist with the meat display, it is recommended the member/supplier oversees their section of the display. Because of health regulations, this meat cannot be sold and will be discarded if not collected by the owners. The refrigerator will run below the recommended 4C level. There is limited space. To book your space now, contact: GEOFF PHILLIPS Mobile 0411 413 599 Email geoffphi@ozemail.com.au
(add $300 for meat display as in Offer 4)
OFFER 3
A1 (594 x 841 mm) sign and literature
$900
(add $300 for meat display as in Offer 4)
OFFER 4
Meat display in cabinet (400 x 400 mm) with 300 x 300 mm sign in cabinet
AUSTRALIAN WAGYU UPDATE
$500
www.wagyu.org.au
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2015 conference spreads world-wide Continued from Page 28
SOME OF THE HIGHLIGHTS ■■
Official opening with special recognition of Japan - Wagyu’s traditional home.
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Wagyu’s international position will be reported. Discover what is happening and how the Wagyu industry is growing worldwide.
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Wagyu – the consumer’s delight. How Wagyu has been the cornerstone of businesses throughout the world.
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World demand for Wagyu and the value of international cooperation - positioning the Wagyu industry to take advantage of expanding markets, truth on labelling, trade descriptors, the value of global benchmarking.
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What is the future of Wagyu in Australia and globally.
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Wagyu Genomic Development – “Looking for the curve benders” Establish global benchmarking of Wagyu genetics through Single Step Wagyu Breedplan as the global genetic analysis and benchmarking system
This event provides the opportunity for a first ever round table meeting of international representatives to consider working together on key strategic issues such as Wagyu brand integrity and genetic improvement. The formation of a World Wagyu Alliance and the conduct of regular World Wagyu Conferences in various countries will also be on the agenda. Each country will be invited to nominate two delegates with observers welcome. Results of the Forum will be reported to the Conference.
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The Japanese owned Iwasaki Mercure Capricorn Wagyu has an award winning Japanese restaurant run by Japanese chefs who will present a Japanese inspired cuisine of Australian Wagyu at the Gala Dinner accompanied by Australian fine wines.
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Health meets fine food - The superb eating quality of Wagyu beef is well accepted - how does it double up as a ‘health food’?
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What is Wagyu’s international marketing position? A high profile food writer will consider how to obtain the coverage and exposure to ensure a compelling future for Wagyu.
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Wagyu Fullblood 100% International Sale offering unique access to world leading genetics.
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Celebrity Chefs preparing Wagyu international country cuisine.
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“Passing the baton” to the next World Wagyu Conference host nation.
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Pride of Australia Wagyu Outback Tour - May 10 - 13, 2015. The 2015 post-conference tour will be an adventure of discovery for the Australian and international Wagyu industries. n
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Q&A melting pot– top Wagyu producers reveal their secrets. Leading Wagyu producers from Australia and overseas will field questions by an experienced moderator and the audience. The panel will include Wagyu industry innovators who have challenged traditional beef industry practices and have developed supply chains and markets for Wagyu - the best eating beef in the world. You’ll hear about Fullblood and Crossbred production in a wide range of environments, various methods of finishing Wagyu, where the demand for Wagyu beef is coming from and where it will come from in the future, how do we address the ‘grass fed’ demand, how to run a true genetics to a meal on a plate operation, This session will include revelations that will surprise and astound. Guaranteeing Wagyu brand integrity globally. The importance of brand integrity and how it can be managed to protect the consumer.
AUSTRALIAN WAGYU UPDATE
DECEMBER 2014
WAGYU OUTBACK TOUR 2015
PRIDE OF AUSTRALIA WAGYU OUTBACK TOUR MAY 10 - 13, 2015 Discover how Wagyu and Wagyu cross cattle are bred and raised in Australia’s cattle country in central Queensland and why Wagyu is the fastest expanding breed in Australia.
Depart the Mercure Capricorn Resort (World Wagyu Conference venue) on Sunday May 10 at 2 pm in air-conditioned coaches for three days of enlightenment, education and entertainment visiting five significant operations running tens of thousands of Wagyu and Wagyu cross cattle in the unique sub-tropical environment in Australia’s premier beef cattle state, Queensland. Over three days, travel in the company of like minded beef industry people and visit leading properties and learn about how they run their Wagyu operations. This is a rare opportunity to visit working properties. See thousands of Wagyu grazing plantations of Leucaena, a tree legume now recognised as one of the most productive and sustainable tropical free-grazing cattle forage systems. With over 200,000 hectares of Leucaena sustaining cattle herds in sub-tropical Queensland, the species can now be found in temperate southern Queensland and northern New South Wales. Enjoy a Wagyu lunch on the banks of the Mackenzie River with demonstrations of helicopter mustering while horses and riders will demonstrate Australia’s unique horse sport, camp drafting. A selection of the property’s 400 Wagyu Fullblood and Purebred and 1700 Crossbred breeders will be available for inspection and demonstrations. This property received the second importation of Wagyu genetics into Australia. Discover how the world’s largest Wagyu herd of 70,000 head operates and visit a feedlot with 6,000 Wagyu and Wagyu influenced cattle in the yards. Wagyu brands are of great importance to this company’s bottom line and you’ll find out why. Visit an operation running a 6000+ Wagyu and Wagyu influenced breeder, backgrounding and feeding operation with calves bred on six properties from the Darling Downs to central Queensland and backgrounded at the property to be visited. Over 2000 Wagyu cross females and 1000 Shorthorn cows are AI’d to Wagyu sires. A new wave IVF technique drives an ET program and that will be demonstrated.
On the move at Bar H Wagyu, one of the properties to be visited on the Pride of Australia Wagyu Outback Tour where you will see horse and helicopter mustering.
AUSTRALIAN WAGYU UPDATE
Drive 50 kms along a major highway with representatives of a 20,000 head Wagyu and Wagyu influenced herd on both sides of the road. The property has a bull breeding unit in northern New South Wales to provide an ever increasing number of Fullblood and Purebred Wagyu sires for their northern operations. This is one of the biggest family owned grazing operations in Australia. n
www.wagyu.org.au
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PROFILE HONORARY LIFE MEMBERSHIP
WAGYU HONOUR FOR THE SHERS Long time Wagyu stalwarts Nick and Vicki Sher of Sher Wagyu at Ballan, Victoria have joined a small elite group of honorary life members of the Australian Wagyu Association. Only three other honorary life memberships have been awarded in the 24 year history of the association. They went to Keith Hammond, Robbins Island Wagyu, Smithton, Tas, Bob Talbot, Samurai Farms Wagyu, Woodend, Vic, and Peter Winkler, Kobeef International, Fairfield, NSW. In announcing the award, association president Scott de Bruin said he was delighted the significant contribution the Shers had made over more than two decades had been acknowledged by the council. Nick and Vicki Sher commenced Wagyu breeding in 1991 and joined the AWA when there were only six members. In February 1992 they produced the first purebred ET Wagyu calves in Australia.
Today they run over 9,000 head of Wagyu Fullblood and Crossbred cattle including a Wagyu Fullblood herd of 500 head, a crossbred Wagyu herd of 1,500 breeders as well as producing Wagyu x Holstein F1’s. They custom feed around 3,000 Wagyu Fullblood and crossbred cattle and market Sher Wagyu in Australia and export to 15 countries. They have been exporting Wagyu cross beef as Sher Black to Japan since the late 1990’s. In 1995 Vicki developed the Wagyu head logo and later generously assigned copyright of that logo to the association. The logo was first used by the AWA logo in 1995 and has been used extensively to promote the Wagyu breed ever since. Nick was instrumental in leading the association to a more “corporate” approach and becoming a progressive and commercially focused organisation through his five years on the council from 1992 to 1997. Nick bred and supplied the first ever shipment of Crossbred Wagyu F1 50% steers for live export to Japan via jumbo jet in 1995. In 1996 Nick chaired the working committee for the formation of a Wagyu trading company. He also authored and presented a paper to ALFA and the AWA, “The Role of Wagyu in the Australian Feedlot Industry”. This detailed how Wagyu genetics had a strong role to play in the Australian beef industry to improve marbling in cattle fed for the Japanese market, in four areas: i) Feedlots retaining their current feeding program, shifting marbling grade by a minimum of one marble score and so reducing cattle that “don’t” grade”; ii) Feedlots reducing their feeding period to achieve desired marbling levels so reducing feeding costs; iii) Production of higher quality beef for a premium price; and iv) Live exports of feeder cattle. He concluded “Like all cattle there will be variability on marbling within the Wagyu breed. However it is quite clear that Wagyu cattle do have the ability to marble at higher levels than other beef cattle fed in Australia. In the future Wagyu breeders will endeavour to identify superior genetics and this should enable significant improvements in carcase quality and profitability from lot fed beef.” (Ref. The Australian Wagyu News, Issue No. 4, March 1996). Nick’s technical prowess also assisted the association to
Vicki and Nick Sher, Sher Wagyu, Ballan, Vic, have been awarded honorary life membership of the Australian Wagyu Association.
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AUSTRALIAN WAGYU UPDATE
move from blood typing for parent verification to the use of DNA fingerprinting and microsatellite marker analysis in 1996. n
DECEMBER 2014
No 6 SIRE FOR IMF - 2014 RESEARCH EBV’S
LFDFY0004
LONGFORD 004
PEDFAJ1742 TERUNAGADOI 1742 IMJFAJ2810 KITATERUYASUDOI J2810 HONGEN (IMP JAP)
An ideal sire for lifting IMF in your Fullblood and F1 production. Number 6 sire for IMF in the 2014 RESEARCH EBV’S
LFDFY0004 LONGFORD 004 (AI) (ET) LFDFT0480 LONGFORD MUTSU (AI) (ET)
PEDFAJ601124 YOSHIMI 3 601124 WKSFM0164 WORLD K’S MICHIFUKU IMUFP0102 KANADAGENE 102D (IMP USA) (AI) (ET)
PEDFAJ10787 KIKUTERU DOI J10787 - KURO IKU PEDFAJ240580 TERUNAHO J240580 PEDFAJ472 YASUTANI DOI J472 - KURO IKU PEDFAJ206526 YOSHIMI J206526 - KURO IKU PEDFA201 MONJIRO J11550 PEDFA215 MICHIKO J655635 (AI) WKSFM0139 WORLD K’S HARUKI-2 WKSFL0976 WORLD K’S SUZUTANI 976
LONGFORD Y4 is 6th in the breed for Aus-Meat Marble Score (CMAU) in the RESEARCH EBV’S with +1.86. His full brother Y5 was 5th with +1.93.
SEMEN FOR SALE 1 - 49 doses $80 +GST 50 - 99 doses $70 +GST 100 doses + $60 +GST
Y4 is from an extremely powerful cow family. His dam Longford Mutsu is a Michifuku daughter out of a full sister to Shigeshigetani and Overflow Keneyama and is a ¾ sister to Sanjiro and Kanadagene 100. His sire, the highly acclaimed ETJ003 – No 20 in the breed for CMAU and the sire of the dam of many great bulls. Y4 is 11 years of age and has been in natural service all his life. He is strongly and soundly built, high libido and free moving yet extremely quiet. Longford Station’s Y4’s carcase results from Japan showed him to be extremely high in IMF.
www.wrightwagyus.com.au
CONTACT Barbara Roberts-Thomson
AUSTRALIAN WAGYU UPDATE
www.wagyu.org.au
Ph 02 6772 1856
acadcattle@tpg.com.au
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CONFERENCE AWA - 10TH YEAR SUPPORTING THE RFDS
1
2
WAGYU DIGS DEEP FOR FLYING DOCTORS The Wagyu industry made its biggest annual contribution ever to the Royal Flying Doctors Service when $19,812 was raised at an auction of donated items at the Wagyu Conference’s gala dinner at the Gold Coast. Over 10 years, the Wagyu auctions have raised $64,458 for the RFDS.
West Australian based American born veterinarian Enoch Bergman amused the 250 Wagyu enthusiasts with his American style auctioneering prattle to extract the top bid of$8500 from AAco’s Greg Gibbons for 450 days on feed for two head at Geoff Willett’s Maydan feedlot. Regular RFDS supporter Jane Hughes of Hughes Pastoral paid $3500 for a tray of AAco’s Wagyu beef. Scott de Bruin’s Mayura Station provided two vouchers for meals at Mayura’s award winning South Australian based restaurant. Macquarie Downs feedlot paid $1000 for one while Bovine Dynamics paid $1550 for the other. JBS Australia took a liking to two magnums af Rymill Coonawarra Shiraz and took both items at $1100 and $1500. Sharon Oates of Oasis Embryo Centre paid $1500 for a rugby league jersey signed by star player Ben Te’o. Oasis immediately donated the jumper back so it will appear again at next year’s auction. On-table collection tins added another $1162 to the total. Auction
(1) ABOVE LEFT
Purchaser of a Mayura dining package at the RFDS charity auction, Masato Araki of Macquarie Downs, Janine Gardner of the Royal Flying Doctors Service and donor Scott de Bruin.
organiser and Australian Wagyu Association board member Chantal Winter said that many of the bidders had experienced care from the Royal Flying Doctors and were prepared to dig deep to ensure the service continues its life saving work in rural and regional Australia.
(2) ABOVE RIGHT
“The pressure is really on now to put together a catalogue
JBS representatives took both magnums of wine at the RFDS charity auction at the 2014 Conference. They are with the RFDS’s Janine Gardner.
34
of offerings for the 2015 auction at the 2015 World Wagyu Conference straight after Beef 2015 in May,” said Chantal. n
AUSTRALIAN WAGYU UPDATE
DECEMBER 2014
3
4
5
6 (3) TOP RIGHT
Ele Deane, Avery Agricultural. Longreach, Qld, Rebecca Cuthbertson, Foinerra, New Zealand, and Netta Robertson, Crown Cattle Co, Muttaburra, Qld. (4) ABOVE LEFT
Rebecca Willett, Maydan Feedlot, Warwick, Qld, and Alice Edwards, Edwards Livestock, Oakey, Qld. (5) ABOVE RIGHT
Aaron Graham, Agreserves, Griffith, NSW, and Gerhard Oberholzer, Riverina Australia, Warwick, Qld. (6) LEFT
A regular at the Australian Wagyu Conference, Paul Redner, Colorado, USA with David Cooper, Allora, Qld, and Patrick Curtis-Lyon, RowanGarth, Allora, Qld. Photographs by Sarah Coulton, Queensland Country Life
AUSTRALIAN WAGYU UPDATE
www.wagyu.org.au
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BEEF UP YOUR BUSINESS SW2497
Team up with Queensland Country Life to showcase you business at the beef industry’s biggest event - Beef 2015, held every three years in Rockhampton. Queensland Country Life reaches 90pc of fair dinkum beef producers every week, it’s the State’s undisputed No. 1 paid agricultural newspaper and our queenslandcountrylife. com.au website leads the way with must have online news and information. We’ve got Beef 2015 covered - in print and online via queenslandcountrylife.com.au Contact Sales manager Rachel Smith (07) 3826 8290 or rachel.smith@fairfaxmedia.com.au
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AUSTRALIAN WAGYU UPDATE
DECEMBER 2014
NATIONAL WAGYU CONFERENCE 2014
STRONG RATINGS FOR 2014 CONFERENCE Barry Atkinson, Chef de Cuisine, and Japanese Chef Yamaguchi San, at the Royal Pines Gold Coast with a Wagyu meal ready for service.
An excellent response to an online survey after the 2014 Wagyu National Conference reflected the buoyant atmosphere of the event with satisfaction ratings peaking at 92% with most in the 80% and over range. Several of the issues raised are being addressed and acted upon. The 59 responders (27% of attendees), many representing sizeable company groups, provided a strong sample population, giving confidence to the following findings:
the registration process for the Wagyu considered the AWA genetics and marketing 91% found 82% strategies presented by the Executive Officer Conference to be ‘quite to extremely easy’ and to be ‘reasonable to great’ strategies for taking Wagyu into the future, with 28% indicating great strategies. Suggestions included: marketing Wagyu to the consumer and more on healthy eating aspects.
‘user friendly’. Clearer pricing and the ability to charge to members’ accounts was suggested (pricing clarity and the ability to charge members’ accounts have been introduced for the 2015 conference).
Day 2 (Saturday) as being ‘moderately 82% regarded to extremely useful’ in preparing for genetics
of those who attended the Skilling Up With 82% Wagyu bonus training session (60% of
marketing, with 21% considering the day extremely useful. Some expressed concern with the exporting of genetics, but for many it provided new opportunities.
responders) found the workshop to be ‘quite to extremely useful’. More information is needed on breeding, breeding systems and the original prefectural "strains" of Wagyu and the foundation sires which are market/genetic leaders.
Wagyu BREEDPLAN will become 81% considered ‘reasonably to very valuable’ with the addition
those attending the Annual General 74% ofMeeting considered the content in the AGM
of the new research carcase EBV's and the new Fullblood Feeder Index. The majority of 53% believed Wagyu Breedplan will become ‘very valuable’. Development of Indexes for all major sections of the industry was requested, and the need for more data to increase EBV accuracy was acknowledged.
and the Annual Report to be ‘reasonably to very valuable’. Primary areas of interest within the Wagyu breed were - breeding (81%), - genetic improvement (65%), - marketing & sales (49%), - nutrition/feedlot operations (39%), - processing (26%) and - retail (24%).
considered the Gala Dinner and Branded Beef 92% Competition to be ‘quite to extremely effective’ in celebrating Wagyu and improving cohesion within the Association, with 43% believing they were ‘extremely effective’. More attention could be given to new unconnected breeders or observers of the breed. The Branded Beef competitions results could include the genetics of the carcase (these issues are being addressed).
the networking opportunities 80% found presented at the Welcome Cocktail Party to be ‘reasonably to very valuable’, with 34% considering the networking very valuable. Suggestions included: earlier start, more identifiable name tags, more seating and a more intimate venue (all these issues are being addressed).
AUSTRALIAN WAGYU UPDATE
Continued on Page 38
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Strong ratings for 2014 conference Continued from Page 37
the Wagyu Fullblood 100% International 63% considered Sale to be ‘reasonably to very valuable’ as a marketing event for the Wagyu breed. As this was the inaugural sale it was considered a ‘very good trial’ and a ‘valuable way of sourcing genetics’. More live cattle were seen to be needed, with better marketing needed and more live auction excitement at the end.
Final comments included: The conference cost-benefit is very good. There is a need to find entertaining ways to enhance the people business as people and their decisions are the process - genetics are just part of the process. Relevant content for F1 producers is needed. Nutritional experts are needed, with feeding the breeding cow, calves, weaners and feeder cattle. Everyone loves farm and feedlot/ processors tours and these should be included in the program.
the speakers and their presentations to 82% beconsidered quite to ‘extremely effective’. Newcomers to the industry need to be considered, with more information on the breed, breeding systems, bloodlines and genetics. Market data, end customers and real producers explaining their struggles and rewards should also be included. Copies of each of the presentation and material should be made available to members for further study after the conference (this is underway through the AWA website).
An estimated 63% indicated they would prefer the conference to be held in May (Autumn) with 37% favouring retaining the October (Spring) schedule. An average of 2.2 attendees from each of the responder operations are expected to attend the 2015 World Wagyu Conference. n
the opportunity to sample Wagyu Branded 80% considered Beef Competition entries at the Sunday lunch to
Overall, the 2014 Wagyu National Conference was considered a great success, with excitement building for the 2015 World Wagyu Conference. wagyu.org.au Registration forms now available on
be ‘reasonably to very valuable’, with nearly half considering this to be ‘very valuable’. Some found making brand comparison difficult.
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AUSTRALIAN WAGYU WAGYU UPDATE AUSTRALIAN
AU2014030
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DECEMBER 2014
NATIONAL WAGYU CONFERENCE 2014
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AUSTRALIAN WAGYU UPDATE
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39
MARKETPLACE PADDOCK TO PLATE
ExpEct
thE ExcEptional
AUSTRALIAN WAGYU FEATURED IN WORLD MAGAZINE World 30 Spring 2014
Australian Wagyu featured in the Spring 2014 Venice based luxury lifestyle World Magazine focussing on a tour in Air Adventure’s private jet to South Australia’s Wynn’s Coonawarra winery to develop a personalised blend and then indulge in a four course Wagyu meal at Mayura Station, Millicent.
THE
Luxury LifEsTyLE MAGAZiNE
$14.90 AmAn CAnAl GrAnde, VeniCe – AmAnreSOrT
LOVE ME TENDER TRICIA WELSH TAKES OFF FOR THE BEST LONG LUNCH IN AUSTRALIA This has to be one of the best “long lunch” offerings anywhere: fly by private jet from Melbourne to Coonawarra; visit historic Wynn’s winery, where you can “blend your own” wine; fly on to Millicent for a Wagyu beef master class and four-course lunch at Mayura Station (accompanied by museum-release Coonawarra wines); and fly back to Melbourne over the iconic Twelve Apostles – arriving back just in time for dinner! It’s clear that John Dyer, of Air Adventure, thinks outside the square. The innovative air touring company, established by his late father, Rod, has been operating for 38 years around country Australia, through the Outback and Africa. Originally from a farming background in Hamilton, the Dyer family continues to farm in Victoria’s Western District while expanding the increasingly popular air adventures. The approximately one-hour flight in the 10-seater Outback Jet from Essendon Airport takes a 550km straight path over the Northern Grampians before landing on the tiny private McGillivray Airstrip at Coonawarra, over the border in South Australia. Staff from Wynn’s Coonawarra Estate, the oldest and largest winery in the wine-rich region and famed for its unique terra rossa soil, transfer us to the iconic triple-peaked cellar door built by founder John Riddoch in 1896. Winemaker Sarah Pidgeon gives us a tour of the cellars before we don lab coats and get down to work. We have bottles of their 2012 Cabernet Sauvignon, 2013 Shiraz and 2013 Merlot for blending and a sample of Wynn’s Red Stripe label for guidance. We are given three tries to blend our own using a graduated cylinder and pipette for measuring – and a personally labelled wine bottle to take home our favourite. I buck the favoured 50:38:12 ratio of the Wynn’s blend for a 30:35:35 – leaning more to the smoother “bridging” characteristics of merlot. Smooth, savoury and “chocolatey” are flavours that linger on the tongue. Back in the aircraft, we fly further south to Millicent and transfer to historic Mayura Station. Chef Mark Wright is preparing lunch in an open teppanyaki-style kitchen restaurant. He has two cuts of prime Wagyu steak at the ready: large cubes of rump cut and thick slivers of oyster blade. What he calls a “mystery box” is roasting in the oven. We sip on a sparkling 2005 Padthaway Estate Eliza while learning
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AUSTRALIAN WAGYU UPDATE
DECEMBER 2014
about the highly prized breed that in Japan is considered a national treasure. Wright says Wagyu cattle were so prized in Japan, their owners used to rub sake into the hide to keep it shiny and add beer to their feed to stimulate their appetite. “But that was perhaps a thousand years ago, when households had just two or three head of cattle,” he suggests. Mayura’s herd started with just 25 heifers and four bulls imported in 1997. Today, with 6,000 head on 3,240 hectares, it is the largest 100 per cent fullblood Wagyu cattle station outside of Japan and is a “self-generating, self-replacing herd”, according to station managing partner Scott de Bruin. In the Mayura tasting room, Wright sears the large cubes of well-aged beef on a very hot griddle, lets them rest in a hot oven for two minutes and then serves them with a dipping bowl of light soy sauce – “Wagyu loves salt” – and a simple salad “to refresh the palate between each mouthful and to get the full flavour of Wagyu with each slice”. A glass of Rymill Shiraz 1993 is the perfect accompaniment.
served with coriander, orange segments, dehydrated mushroom with ashed sea salt and shichimi togarashi (Japanese spice mix) – perfect with a Zema Estate Cluny 1998. But when Wright extracts the huge slow-cooked (three hours) tomahawk cut rib-eye from the oven, we are gobsmacked. It is huge. He serves it in three cuts: the eye fillet, the Scotch cap and the finely chopped crispy bone meat – giving us all the equivalent of a dinosaur-sized bone to chew on. Divine! “All the marble has been melted down and absorbed,” he explains. And to complement this melt-in-the-mouth steak: a 2002 “Grand Reserve” Patrick of Coonawarra Cabernet Sauvignon. We finish with an exemplary vanilla pannacotta. Before flying back, we stop by a huge barn known as the Mayura Moo-Cow Motel, where the pampered cattle are grain-fed for up to 12 months and given a kilo and a half each day of a secret ingredient: chocolate! Which may possibly explain why Wagyu and red wine is a match made in heaven. n
The next course is oyster blade, simply seared with sea salt, chargrilled king oyster mushrooms simmered in a master stock and
The all-inclusive Great Wagyu Adventure launches in October and costs A$1,000 per person. www.airadventure.com.au
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BRurSc(Hons), MRurSc, PhD
Tel +61 7 4659 6900 Fax +61 7 4659 6904 Email info@iapnutrition.com.au
AUSTRALIAN WAGYU UPDATE
www.iapnutrition.com.au
www.wagyu.org.au
41
CONFERENCE RISKS AND CONTROL OF JOHNE'S
MANAGEMENT OF JOHNE’S DISEASE Johne’s disease (JD) is a serious wasting disease of ruminants which can lead to loss of production and death. The disease affects animals by causing thickening of the intestinal wall resulting in a reduction in the normal absorption of food. The disease is caused by a bacterium (Mycobacterium avium subsp. paratuberculosis) that lives mainly in animal intestines, but can also survive in the outside environment for several months. The disease is seen more often in dairy herds than beef herds and is more common in the southern states. Cattle acquire infection at an early age through eating contaminated pasture or drinking contaminated milk or water. The signs of disease develop slowly and clinical JD usually only occurs in adult animals, with affected animals developing a progressive weight loss and scouring. There is no effective treatment for Johne’s disease and affected animals are eventually culled or die. Johne’s disease spreads mainly by movement of infected animals – most herds become infected by unknowingly introducing infected stock, either as purchases or on agistment. There are two main strains of Johne’s disease in Australia, cattle strain (BJD) and sheep strain (OJD). The cattle strain is the more common infection in cattle but occasionally cattle may become infected with the sheep strain. In 2012, a new (“Bison”) strain, closely related to cattle strains, was identified as the cause of BJD in a Queensland cattle herd. Most infected beef herds only experience sporadic cases and direct losses due to disease are usually relatively minor, although occasionally heavier losses occur, particularly in heavily stocked herds or herds under nutritional stress. Despite this, JD is an important disease that producers should be aware of because it is an important disease for trade, both within Australia and internationally. There is also an association between the presence of the JD bacterium and occurrence of Crohn’s disease in people, although no causal link has been established. It is also an important consideration for product quality and “fitness for purpose” of breeding cattle that might have to be culled prematurely because of disease. The SilirumTM vaccine has recently been registered as an aid to control of BJD. Silirum is administered as a single vaccination only to calves and reduces the level of clinical disease and shedding in infected herds. However, it is not a “silver bullet” and will not prevent cases occurring or stop the spread of disease. Vaccination causes cross-reactions to the BJD ELISA and also to bovine tuberculosis skin tests (commonly used for export testing), so vaccinated animals should be excluded from exports. Vaccination generally has a limited role in beef herds unless severe losses are being experienced.
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AUSTRALIAN WAGYU UPDATE
At the 2014 Wagyu National Conference Dr David Sergeant, Technical Expert Disease Surveillance & Risk and David Allan, BJD Counsellor, explained risks and control measures. Here is a summary of their presentations. Discovery of Johne’s disease in a herd can have a significant impact on the farm business, particularly for those selling breeding stock, either locally or for export. Therefore, it is important to consider the potential impacts as part of farm business planning. Risk analysis and management of JD requires an understanding of the possible sources and likelihood of introduction and the consequences for the livestock enterprise. Important risk factors for introducing JD include introduced dairy or dairy-cross cattle (ET recipients, agistment), grazing land previously used for dairying (agistment), exposure to sheep with OJD and introduced beef animals from high-risk (traditional dairying) areas. The consequences of JD depend on the nature of the enterprise and can range from no impact to significant financial and emotional cost. There may be restrictions on sales depending on JD status, location of herd and main markets, with consequent impact on balance sheet and cash flow. When considering impacts of JD, it is important to consider whether changes to your business model can be made to minimise potential impact (eg spread risk by diversifying into multiple markets). The best way to keep JD out is to maintain a completely closed herd, with NO introductions. For most producers this is not feasible, so the alternative is to introduce animals only from a small number of known (trusted) sources (eg traditional bull or breeder suppliers) and always request a Cattle Health Statement available from www.farmbiosecurity.com.au/toolkit/ declarations-and-statements Ideally introductions should be MN1 or better in Market Assurance Program or Beef Only status and should not come from high-risk areas. Don’t co-graze with sheep that might have OJD. If you are concerned that JD might be present in your herd, you should have it investigated so that you know your status and can seek veterinary and management advice to develop a property disease management plan and to limit disease impact on your business. You should always declare your status on a Cattle Health Statement. Effective control of JD in beef herds relies on early culling of suspect cases, herd risk profiling to identify high risk groups for preferential culling, including siblings, dam/ progeny and age-cohorts of clinical cases. Pasture management to spell paddocks for calving or weaning may help and certainly high stocking rates and cell grazing practices should be avoided as these can promote spread of JD. Hand feeding should be done in racks or troughs to minimise faecal contamination of fodder. Minimising nutritional and other stresses is also important for general health and disease resistance. n
DECEMBER 2014
Kuro Kin Wagyu
Performance Beyond Expectation Kuro Kin Itozuru Doi H8 was bred as part of the Kuro Kin Wagyu breeding strategy which is a result of close collaboration with Greg Popplewell and his Total Genetic Resource Management breeding program. The strategy places selection pressure on marbling, growth, inbreeding coefficients and minimising recessive genetic diseases through Gene probe.
Kuro Kin Itozuru Doi H8 —
this is the bull we have all been waiting for. By all available objective measurements he is arguably the fastest growing Wagyu bull in Australia, and quite possibly in the entire world outside Japan. Life time weight gain:
1.01 kg per day
··· ·
Kuro Kin Itozuru Doi H8 will be the bull to put growth and profit into your F1 feeder cattle, and scale into your Fullbloods. His sire, Kuro Kin Itozuru Doi D72 is a magnificent bull, but H8 himself is, quite simply, splendid. Kuro Kin Itozuru Doi H8 is the one bull you cannot afford to miss. Get a piece of him at $50 a straw — while you can.
n Contact: Peter Bishop Jnr Tel: 0429 454 189 Email: kurokin@bigpond.com
n Peter Bishop Snr Tel: 0427 454 157 Email: peterwbishop@bigpond.com
Last weighed 774 kg at 2 years of age and still growing.
200 kg heavier than his contemporaries
··· ·
Phenomenal eye muscle of
106 square cm
Bulls and 1000 F1’s for sale each year
www.kurokinwagyu.com.au AUSTRALIAN WAGYU UPDATE
www.wagyu.org.au
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