Issue 86 | Wagyu Quarterly Update, Summer 2024

VOL 86 SUMMER 2024

WAGYU QUARTERLY UPDATE

Shaping a new age for Wagyu Super sires: do they stack up Contributor herds - backbone of PTP Boost your breeding success

PROMOTING, ENHANCING AND CELEBRATING THE WAGYU SECTOR WAGYU World’s Luxury Beef

The science of taste, enjoyment and health

# Worlds Luxury Beef

FOR THIS SEASON AND THE NEXT Anthony Ball

QLD Stud Stock Sales Specialist

0428 275 499

Lincoln McKinlay

NSW Stud Stock Sales Specialist

0419 239 963

Ryan Bajada

Vic/Riv Stud Stock Sales Specialist

0418 218 328

Michael Longford

WA Livestock Sales Manager

0428 852 931

Laryn Gogel

SA Livestock Sales Manager

0436 020 245

Nik Hannaford

NSW State Livestock Manager

0417 201 460

Elders are proud to be supporting WagyuEdge23.

Make sure to visit the Elders coffee cart and stand to find out more about upcoming sales.

28 19

24 Contents Features 4 6 9 15 19 24 28 37 43 47 53

President report and 2024 AWA Board CEO update The science of taste, enjoyment and health Grand champions of the 2023 Wagyu Branded Beef Competition Shaping a new age for Wagyu Wagyu Long Lunch - Beef 2024 Genomic Super Sires: do they stack up Eleven Wagyu operations in 14-days Shaping the future of Wagyu cattle production Wagyu industry sustainability, reproduction and new technologies Boost your breeding success

On the cover Stone Axe Pastoral will feature as one of four Wagyu beef brands served at the Beef 2024 Wagyu Long Lunch. Read full story page 24.

37 Editorial Emily Rabone − emily@wagyu.org.au

Contributors Laird Morgan, Dr Matt McDonagh, Eleanor McNaught, Dr Anneline Padayachee and Katie Dailey.

Design/Advertising Heather Frazier − heather@squishcreative.com

Print Lighthouse Print Group (Printed using soy vegetablebased inks with alcohol free solutions. The magazine is fully recyclable and printed in Australia).

Publisher/Distributor Australian Wagyu Association communications@wagyu.org.au Disclaimer

All content subject to copyright and may not be reproduced in any form without the written permission. Opinions expressed in The Wagyu Quarterly Update are not necessarily those of the Association. 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 publishing.

ABOUT THE AWA

President's report New board and leadership confirmed at 2023 AGM

In my first correspondence with you, I would like to express what a privilege it is to serve as your 15th President. I would like to thank the Board for their show of confidence in electing me as President and entrusting me with this responsibility for the next 12 months.

To the retiring directors, Charlie Perry and Scott De Bruin, a huge thank you for your service. Both men had taken on the extra responsibilities of President and Treasurer, respectively.

It was an honour to serve with men of their calibre, showing the dedication and integrity that has helped steer the AWA into the enviable position as an industry leader that it enjoys today.

On the same note, I would like to welcome Jeremy Cooper and Hamish McIntyre to the board. Both men come with a wealth of industry relevant knowledge, and I look forward with anticipation to the contribution they can make. To the existing Board, thank you for continuing your service to the Members.

Your voluntary contribution is very much appreciated.

2023-24 OFFICE BEARERS President Laird Morgan Senior Vice President Robyn Elphick Junior Vice President Glen Wright Treasurer Hamish McIntyre Board Directors Mr Jeremy Cooper Ms Gina Lincoln Mr Dean Pollard Mr Richard Puddicombe Mr Adam Withers The old adage “what goes up must come down” has never been truer than when we observe the roller coaster ride that has been the cattle price over the last twelve months. From record prices of a year ago to the more modest returns of today, many producers are wondering what is next. I for one am not going to embarrass myself by trying to predict. But, as a Wagyu producer I take great comfort in the fact our product is now well and truly entrenched in the mainstream beef industry and is still commanding a significant premium to our competitors in the suppressed market that we are

enjoying today! More and more beef producers are recognising the commercial attributes that Wagyu have to offer the Australian cattle industry other than just meat quality.

My previous three years on the Board has been spent on numerous committees and in various roles. It has always been encouraging to witness the collaborative and structured way in which programs and partnerships have developed and been implemented. The benefits of projects such as the AWA-PTP and Wagyu Feeder Check have been well documented and will continue to flow through to all Wagyu breeders, both commercial and seedstock, well past their completion dates.

Maintaining and optimising Genetic Diversity is becoming an increasingly important part of the AWA Board’s focus. We have projects underway that will allow the AWA to use the vast genomic resources that AWA members have developed to better manage and use genetic diversity to improve the sustainability of our genetic resources for future generations.

The AWA Board has communicated previously (2022) that it has undertaken projects to evaluate external genetic services and database providers. Part of this work has been to evaluate independent scientific organisations that can undertake complete genetic analysis for the AWA, including development of Selection Indexes that allow improved management of traits such as Birth Weight, Milk and Mature Cow Weight. We look forward to communicating progress on development of new Selection Indexes in the near future.

Your Board and AWA staff have been busy in identifying technologies that will benefit all members. The fostering of the strategic relationships with Ruminati and MEQ will deliver outcomes that benefit all.

Our recent partnership announcement with the Ruminati team, recognises that as the leading edge of the Beef Industry, the Wagyu Sector will need to tell its story regarding its carbon footprint and the efforts it is making to respond. I implore all Australian members who can access the Ruminati platform (it is only available to Australian producers at this SUMMER 2024

VOL 86

stage) to create an account with Ruminati (for free) and spend 20 minutes or so to complete your farm carbon baselining activities. Once we have enough members baselined with Ruminati, we can compile year on year baseline data from which we can demonstrate change with future methane mitigation tools. Being able to demonstrate responsiveness and change from accurate baseline data will be critical to providing consumers with a positive story about Wagyu.

Our new corporate partnership with MEQ Technologies recognises the rapid development of objective grading technology across the beef industry. Of great relevance to Wagyu are technologies that can assist with live-animal ultrasound for early prediction of marble score in the feedlot and use of objective carcase grading data through plants that have the MEQ technology in place. We aim to work with MEQ to ensure that data collected from these technologies can be used to the maximum benefit of AWA members.

The initiatives and progress of the Board over the last three years is something I’m very proud of contributing to and intend to build on during the next twelve months. While credit needs to go to the previous Board’s achievements, we must endeavour to never rest on our laurels. While everything is flowing so positively, it’s important the Board continues to use that foundation to raise the bar even higher for even greater outcomes for everyone involved in the breed. Even though we’ve inherited a strong financial position we need to be responsible and proactive in allocating funds to projects that will continue to deliver optimal results.

I look forward to being accessible to and working with all members during this term of Presidency.

Laird Morgan AWA President

Jeremy Cooper New AWA Board Director Jeremy Cooper is the founder of Circle8Bulls, founded in 1992, which is now run by Jeremy and his wife Carmen with assistance from their children Annabelle, Lily and Thomas. The Cooper family have been breeding registered livestock since 1956. Circle8Bulls is based on the rim of the Southern Highlands/Tableland, 1.5 hours from Sydney, Canberra and the South Coast. Jeremy and his family breed registered Angus and Fullblood Japanese black Wagyu bulls that are industry relevant, bulls that excel in key traits of economic significance, Fertility, Eating quality and sustainability.

Hamish McIntyre New AWA Treasurer Hamish McIntyre has been Managing Director of McIntyre Agriculture since 1996, a family owned farming and livestock business he runs with his wife, Mary and three sons, Stirling, Finlay and Campbell. McIntyre Agriculture consists of a 23,000 head cattle herd, of predominantly Angus + Wagyu cross cattle run on 160,000ha in Southern QLD. Commodities produced on farm include beef, cereal crops, cotton, chicken and sheep meat. Cattle are finished in the family’s Mooramanna feedlot at St George. Hamish currently sits on the board of directors for the National Farmers Federation and has previously held positions as the Chair of Cotton Australia and director of Better Cotton.

WAGYU QUARTERLY UPDATE 5

CEO update WagyuEdge '24 Conference – Cairns Queensland In April 2024, we are taking our key Australian and International member engagement event to Cairns in tropical Far North Queensland. WagyuEdge'24 will be held early this year, from 10 April to 12 April, so that we can make room for Wagyu’s increased presence at Beef Australia 2024 in early May. Just like our Sydney 2023 program, we are planning a full 3 days, starting with an AWA member technical update in the morning of 10 April, with the formal Conference sessions starting after lunch that day and completing on Friday 12 April with our Black-tie Wagyu Industry Dinner. This year our Conference Program will focus on innovations that will shape our future and application of Wagyu genetics into vast Northern Australian herds. We have another world-class lineup of exceptional speakers invited including the Australian Minister for Trade and Tourism, Senator the Hon Don Farrell, to speak about the changing global trade environment.

The integration of Wagyu genetics into large Northern herds, including the Consolidate Pastoral Company (CPC) program in the Northern Territory will be discussed by the CPC CEO, Mr Troy Setter. We will also celebrate 200 years of the Australian Agricultural Company, with a focus on Wagyu, hearing from the AACo MD, Mr David Harris.

Our future industry leaders session will allow us to look forward through the eyes of our next generation industry leaders including Jack Sher (Sher Wagyu), Fred Hughes (Hughes Pastoral) and Reid Smith (Wilders Wagyu USA).

These current Wagyu Sector thought leaders will share their insights into the future of Wagyu in Australia and globally.

We will combine our Welcome function with the 2024 Wagyu Branded Beef Competition BBQ and Awards night on the evening of April 10 on the Cairns Esplanade overlooking Cairns beach. The Wagyu BBC Awards night allows our leading brands to showcase their product for the breeders who supply them with the best Wagyu on earth. This year we had a digital marble score 21 entry in the competition. If you want to try the highest marble score entry we have ever seen in the 14 years of the Wagyu BBC, I recommend not missing one of the highlight evenings of the Wagyu calendar.

Our Elite Wagyu Sale will be held dock-side at Hemmingway’s on the Cairns waterfront, the night of April 11. Guests are able to dine on an array of seafood and Wagyu beef at different food stations, with exclusive access to multiple indoor and outdoor entertainment areas whilst the Elite Wagyu Sale is underway inside the venue.

Our 2024 Wagyu Industry Dinner will again be a true celebration of the global Wagyu Sector on Friday April 12.

We will be joined by a professional compare for an evening, along with our Wagyu band “Sam + Sam” from our Sydney gala dinner, to ensure a night of pure Wagyu indulgence as we celebrate our industry.

We have already received strong conference registration numbers from Australian and International members. We look forward to welcoming you all to what will be a unique conference experience on the doorstep of the Great Barrier Reef in tropical Far North Queensland.

2024 international member tour of Australia For 2024, our international Wagyu tour will be a tour of Australian Wagyu hosted by the AWA for our international members. The tour will start a week before the conference, visiting Southern Australian sites prior to making it to Carins for WagyuEdge'24. Following the conference, the tour will recommence with a trip through some of the hallmark Wagyu operations in Queensland before finishing in Brisbane on April 18. A full itinerary is currently being finalised, for now here is a list of a few highlights and places you can expect to visit on the tour. These sites combined would have well in excess of 100,000 Wagyu content animals (Fullblood through to F1) across a diverse range of production and feeding systems.

PRE-WagyuEdge'24 CONFERENCE FROM 2 APRIL 6HEAD Restaurant (Sydney NSW) Trent Bridge Wagyu (Aberfoyle NSW) Rangers Valley Feedlot (Glen Innes NSW) Mayura Station (Millicent SA) Dimboola Feedlot (Dimboola VIC) GK O’Connors Processing Plant (Packenham VIC) POST WagyuEdge'24 CONFERENCE Bar H Wagyu (Comet QLD) Marathon Wagyu (Emerald QLD) Australian Country Choice (Roma and Brisbane QLD) Lillyvale Feedlot/Arubial Wagyu (Condamine QLD) Macquarie Wagyu (Leyburn QLD) SUMMER 2024

VOL 86

ABOUT THE AWA

2023 Annual General Meeting Highlights

4.

The Board reviewed the AWA corporate risk control plan and proposed actions to mitigate significant risks, approving changes to the AWA risk control matrix noting the significant growth in the AWA over the prior 5 years. Critical and high rated risks are reviewed quarterly.

5.

The meeting reviewed the current AWA term deposits and investment portfolio performance. A recommendation was approved to further increase fixed-term investments.

6.

The meeting reviewed the outcomes of the first phase of development of an improved self-replacing index by the independent external provider, AbacusBio.

7.

The meeting reviewed strategies to improve international service provision to AWA members globally, noting time zone difficulties in working with international members in multiple countries.

8.

The meeting finalised the 2024 WagyuEdge Conference speaker list and the program for the Event including Wagyu Branded Beef Competition BBQ, Elite Wagyu Sale, and Gala Dinner evening.

9.

The meeting approved the admission to full membership of 53 new members, including 20 Australian and 33 new international members.

The 34th Annual General Meeting of the Australian Wagyu Association was held 14 November 2023 at the Brisbane Airport Convention Centre.

The 2023 AWA Annual Report noted total membership numbers increased to 1,259 including 1,098 full members. All aspects of member service business activity were increased during the 2023 financial year, with turnover up 33% on the prior year and moderate net surplus of $395,815 retained to continue to build the AWAs net asset position. In addition to delivery on core member services, the meeting reviewed the significant progress in AWA funded R&D projects that has resulted in delivery of the commercial Wagyu Feeder Check genomic tool and the start of the second calving year for the AWA-PTP. More than 70 sires have now been nominated for the AWA-PTP, with the first of 500 steer feeder progeny now entering Stockyard Kerwee Feedlot for Net Feed Intake recording and finishing.

Members approved the General Resolutions to adopt the prior year AGM minutes, to accept the Financial Report and appoint Forsyths as the auditor for next year.

As a final point of business at the 2023 AGM, the AWA farewelled two long-serving Directors who have made significant contributions to the AWA. Mr Charlie Perry was thanked for his 6 years on the AWA Board, including 3 years as Chairman of the Board and President of the AWA. Mr Scott de Bruin was thanked for his 3-year term on the Board, being Treasurer of the AWA for that period. Mr Hamish McIntyre (McIntyre Agriculture Pty Ltd) and Mr Jeremy Cooper (LTC Cooper Cattle Trust/Circle 8 Bulls) were welcomed onto the Board as new Director appointments.

November 2023 AWA Board Update The first Board meeting following the election of the new Board for the 2023 Annual General Meeting, was held 15 November.

Final word from the office Each year we are amazed at the growth of activity conducted by our members and the positivity and innovation within the Wagyu Sector. We constantly seek to improve our member support and increase the value we provide to you by upskilling our staff, growing our capacity and improving our services.

On behalf of our wonderful team of dedicated and passionate staff, I thank you for working with us throughout 2023 and I look forward to seeing you all next year at our WagyuEdge Conference, at Beef Australia 2024 or around other AWA or industry events. I wish you all a Merry Christmas.

The Board reviewed the following items: 1.

AWA Board Governance Induction – including review of the AWA Governance Charter and Code of Conduct

2.

Company operational performance against KPIs for the first quarter FY2024 was reviewed, with progress to date satisfactory against all key work areas.

3.

First quarter FY2024 financial performance was reviewed, noting satisfactory operation against budget year to date.

Matt McDonagh AWA Chief Executive Officer

WAGYU QUARTERLY UPDATE 7

DNA Solutions for the Whole Wagyu Supply Chain

Proud partners for over two decades neogenaustralasia.com.au | +61 (7) 3736 2134 | naa-lab@neogen.com

GET IN TOUCH

AVAILABLE EXCLUSIVELY THROUGH

The science of taste, enjoyment and health Why taste is so important to nutrition

The Food Scientist, Dr Anneline Padayachee

Healthy, nutritious foods are often perceived as tasting “bland”, while discretionary or unhealthy foods are portrayed as being full of enjoyable flavour, as aptly described by American actor and film-maker Robert Redford in his famous quote: “Health food may be good for the conscience, but Oreos taste… a lot better” Redford (2023).

Throughout history, sweet cakes and cookies have been used in birthday celebrations from the ancient Egyptian Kahk cookies for the sun God Ra on birthdays to Geburstgorten birthday cakes specifically baked for children in Germany in the 1400s, a tradition that has spread globally and remains well entrenched in societal norms (Sugar.org, 2023). Beyond nutrition, taste is the main factor that differentiates healthy foods from discretionary foods.

Aristotle (350BC) is credited with defining taste in terms of either sweet or bitter, and influenced by odorous characteristics like oily, pungent, harsh, sour, sharp or acidic (Polansky, 2007). Until the science and understanding of the functions of the human body was determined, our tongue has been our main guide throughout millennia, helping us differentiate safe food from potentially hazardous foods. Since the days of Aristotle, science has come a long way in understanding the tongue, the science of taste, and how taste affects food intake and hence, nutrition and health.

“... our taste-experiences largely govern our eating behaviours. ”

The fundamental reason why we come back to eating certain foods, and steer clear of eating others is taste. Hence taste has just as much importance on dietary intake and human health as nutrition because our taste-experiences largely govern our eating behaviours. Taste by definition is both the physiological “sense that perceives and distinguishes the sweet, sour, bitter, salty, or umami quality of a dissolved substance” via taste buds of the tongue, but is also used to describe the emotional attachment to “liking or a preference” for something whether it be the taste of a particular food, genre of music, style of clothes, or type of sport ("Taste," 2023a; "Taste," 2023b). Ultimately, taste preferences are influenced by cultural and societal norms. While the taste of a food is independent to its nutritional composition, nutrient rich foods are often perceived as “tasteless”, whereas discretionary foods are positioned as “tasty” which is highly influenced by the emotional sensations (e.g. pleasure, joy, disgust) that are aroused. To be clear, it is possible to enjoy delicious nutrition than endure blandness in the name of "health." The food industry focuses on understanding the components in foods that trigger taste, the role of different foods in society (e.g. cake and celebrations), and the emotional influences that drive behaviours. Fundamental to understanding the science of taste and the pleasure of eating is the tongue and its role in helping us choose or steer clear of different foods. >>> WAGYU QUARTERLY UPDATE 9

Gatekeeper to taste: The tongue Of our five senses (sight, hearing, touch, smell, taste), sight and smell affect our perception of what a particular food will taste like even before we touch or bite it. Historically, these two sense have been crucial in determining what is safe (or not safe) to eat and drink (Beidler, 1952; Lawless, 2005).

Nevertheless, our tongue remains the most important gatekeeper to what we eat and drink. The tongue has two roles: a)

a motor skill muscle that helps with chewing and swallowing, and articulation of words when speaking and singing; and

b)

an information sensor for our brain (Doyle et al., 2023).

The taste and texture of foods and drinks we consume is first assessed by our tongue and the information received is relayed to our brain, which in turn determines if it safe to eat/ drink, if it is an enjoyable experience, or in the case of bitter products like coffee, if we are capable of learning to enjoy it.

The tongue is lined with papillae, and it is the papillae that give the tongue its rough surface (Figure 1A) (Cenveo, 2023; Doyle et al., 2023; Lawless, 2005).

The taste papillae are split into groups at different locations on the tongue (Cenveo, 2023; Doyle et al., 2023; Lawless, 2005): Back of the tongue in a V-shape: Circumvallate (sometimes known as vallate) papillae Sides and ridges of the tongue: Foliate papillae Across the top surface of the tongue: Fungiform papillae and Filiform papillae.

Apart from filiform papillae which do not contain taste cells, the other taste papillae contain taste buds and essentially are clustered balls of up to 100 taste cells which are renewed weekly (Figure 1B) (Cenveo, 2023, Hadley, Orlandi, & Fong, 2004; Stańska & Krzeski, 2016). The oral cavity of the mouth (made up of the tongue, palate and epiglottis (the little flap of cartilage that appears to be hanging at the back of the mouth)) has roughly 5000 to 10 000 taste buds with over 50% of them are located on the tongue (Stańska & Krzeski, 2016). However, the number of taste buds varies between individuals, and those with higher taste sensitivity have more fungiform papillae and taste buds in general (Lawless, 2005; Miller Jr & Reedy Jr, 1990).

Figure 1A - C

Structures of the tongue associated with taste (Cenveo, 2023).

SUMMER 2024

VOL 86

THE SCIENCE OF TASTE, ENJOYMENT AND HEALTH

Miller Jr and Reedy Jr (1990) were able to categorise individuals as supertasters, normal tasters, and non-tasters based on the number of fungiform papillae on the tongue using blue food colouring dye (Figure 2). Their method has been used to create a standard test protocol where the front part of the tongue is covered in blue food dye (Figure 2).

At the top of each taste bud is a taste pore where microvilli (tiny hair-like structures) protrude and react with different chemicals in foods and drink (Figure 1C) (Cenveo, 2023; Doyle et al., 2023). The microvilli have special chemical channels that detect specific compounds in foods: Salty: sodium chloride, magnesium, potassium

The fungiform papillae will emerge like pink bumps against the blue filiform papillae background. A 6mm hole is placed on the dyed tongue, and the fungiform papillae are counted. If there are 33 or more, the taster is considered a super taster, 15-30 is considered normal, and less than 15 is considered a non-taster (McMahon, 2008).

Sweet: glucose, fructose, lactose, certain amino acids used to build proteins, certain alcohols, artificial sweeteners including aspartame and stevioside Bitter: a range of alkaloid and polyphenol compounds usually found in plants flavonoids (including caffeine), glucosinolates and quinine Sour: organic acids (e.g. lactic, citric, acetic acids) and inorganic acids (e.g. hydrochloric, nitric, sulfuric acids, etc.)

Figure 2

The author undergoing fungiform papillae density test with blue dye (A.Padayachee, used with permission).

Umami: amino acids, in particular glutamic acid or aspartic acid.

This information is passed to the brain via four different sensory nerve pairs located at the base of each taste bud (Figure 1C). The four nerve pairs may explain why our sense of taste is fairly robust throughout life even if our other senses (hearing, sight, touch) decrease with trauma, disease, and/or aging.

The brain assesses the chemicals on our taste buds, determining the flavour of what we tasted, and whether it is safe to consume and enjoy, or if it is unpleasant and possibly unsafe (Doyle et al., 2023; Hadley, Orlandi, & Fong, 2004; Lawless, 2005).

All sensory cells in the taste buds can detect all basic tastes.

However, they differ in levels of sensitiveness. For example, one particular cell may be more sensitive to sweet, then bitter, followed by salty and acidic, then umami, and lastly fatty while another cell will have a different sensitivities.

Given “the full experience of flavour is produced only after all the sensory cells from the different parts of the tongue are combined,” we have a “virtually limitless palette of flavours” to explore in the foods and drinks we produce, design and consume (InformedHealth.org, 2016). >>>

WAGYU QUARTERLY UPDATE 11

Figure 3 The French Pardox.

The sixth taste sensation: Oleogustus

The French Paradox

We have a new taste sensation added to the list: oleogustus – the taste of fat (Doyle et al., 2023). Oleogustus has nothing to do with a fatty mouthfeel, greasiness or texture.

While the actual mechanism of action in the taste bud is still being determined, current research has identified fat-specific receptors (Keast & Costanzo, 2015). It appears that the receptor responds specifically to linoleic acid, a fatty acid commonly found in sunflower, soya bean, and corn oils, as well as meat fats including beef. On its own, oleogustus is considered a largely unpleasant taste (Doyle et al., 2023). However when combined with sweet or umami tastes, it can be a tastebud delight with foods like chocolate and donuts to hot chips and steak. Recent research by CSIRO (2020) found grain fed Wagyu beef contains significantly higher linoleic acid than other beef types, which could be contributing to the pleasurable sensory experience associated with eating Wagyu.

The 1980s was a decade marked by the collapse of the Soviet Union, Ronald Regan moved from Hollywood to the White House, the birth of internet took place and “The French Paradox” was coined by epidemiologists who could not understand why heart disease deaths and BMI (body mass index, an arbitrary measurement for determining healthy weight for height) were low in France even though the French consumed more dietary cholesterol and saturated fat than most western countries (Ferrières, 2004; Rozin et al., 2003) (Figure 3).

Research into the how the fat taste sensation affects human behaviour is early. It appears that oleogustus is unappealing to both human and rat consumers when tasted alone. Yet when combined with other tastes, fat seems to enhance aspects of those other tastes (e.g. deepen the umami flavour notes in steak). Nevertheless, consumers with a high sensitivity for detecting the taste “fat” appear to have either a lower tolerance for eating large amounts of high fat foods or become satisfied faster (Keast & Costanzo, 2015; Running, Craig, & Mattes, 2015).

How our tongue's sensitivities affects satiety (feeling of fullness), intake, and health outcomes is still in the early days of discovery.

Despite the Americans being the most focused on health with very little focus on the pleasure of food, consumed the most “diet” (low calorie) foods, they still had the highest rates of coronary deaths, BMI and binge drinking (Rozin et al., 1999; Rozin et al., 2003). The French on the other hand focused the least on health, the most on the pleasure of eating a diverse range of good quality food, and while their portion sizes were smaller, they still spent almost 40mins longer per day eating than the Americans.

Key factors that were determined from The French Paradox include the nutritional properties of different types of fat, a role of high vegetable and fruit intake, and the importance of regular exercise, low smoking and binge drinking behaviours. However a fundamental factor that is intertwined in French culture is their attitude to food, with a major focus on savouring good quality foods that provide sensory pleasure (Ferrières, 2004).

SUMMER 2024

VOL 86

THE SCIENCE OF TASTE, ENJOYMENT AND HEALTH

Food, mood and pleasure The relationship between mood, physiology and food is complex and needs to take into consideration an individual's psychological state, where they are located physically, the pressures of life they may be experiencing, and/or if they are late for an appointment and need to rush to eat, or have sufficient time to savour the moment and the meal.

Assuming everything is fine, and all personality and psychological traits have been accounted for, the sensations of different tastes can be associated with different experiences – e.g. sweet and pleasant, sour and surprise, bitter and repulsive (Gibson, 2006). Nevertheless, the pleasurable attributes from different foods is entirely due to the contextual experience of the eater. For example, inmates on death row often express in their last meal choice a desire to relive a better time, a happier memory. Jones (2014) explored why so many inmates choose specific cakes, cookies, pies, ice-cream and milkshakes in their final meal on death row. Taste sensations in addition to textures, aromas and mouthfeel seem to be a physical trigger for emotional comfort that comes from pleasant memories of a happy occasion, a holiday, a first date, a childhood game, a favourite relative like grandma. The pleasurable eating experience is influenced by the memory and emotionality associated with it.

Similarly, elderly patients with dysphagia (difficulty swallowing) have benefited from 3D printed food for the same reason: foods that look like something they recognise (as opposed to slop on a plate), and tastes like foods they know and have eaten before (in addition to being easy to swallow). Tasty, visually appealing, recognisable foods created using 3D printing technology is helping decrease food refusal and prevent malnutrition in these elderly patients (Pereira, Barroso, & Gil, 2021; Smith, Bryant, & Hemsley, 2022).

“When it comes to our deepest desires, it turns out that food isn’t just about taste” (Stein, 2007). There are many other factors at play, including societal norms and nutrition. However if we have a bad taste experience with something, it’s really hard to go back for seconds. “…the sensations of when we felt happiest or most loved…if someone can hand us those memories, it’s the culinary equivalent of a big hug” (Stein, 2007). Whether you are a super taster or average, your tongue and its microscopic tastebuds have the ability to detect both possible poisons as well as an unlimited array of flavour experiences, while triggering emotions and creating memories.

Let your taste buds savor each bite: your memory and health will thank you for it.

References: Beidler, L. M. (1952). Our taste receptors. The Scientific Monthly, 75(6), 343-349.

Bermingham, E. N., Agnew, M., Reis, M. G., Taukiri, K., Jonker, A., Cameron-Smith, D., & Craigie, C. R. (2020). Assessment of atherogenic index, long-chain omega-3 fatty acid and phospholipid content of prime beef: A survey of commercially sourced New Zealand Wagyu and Angus beef cattle. Animal Production Science, 61(2), 179-190.

Cenveo. (2023). Cenveo - Drawing Structures Associated with Taste - English labels.

AnatomyTOOL.org by Cenveo. www.anatomytool.org/content/cenveo-drawing-structuresassociated-taste-english-labels Doyle, M. E., Premathilake, H. U., Yao, Q., Mazucanti, C. H., & Egan, J. M. (2023). Physiology of the tongue with emphasis on taste transduction. Physiological reviews, 103(2), 1193-1246.

Ferrières, J. (2004). The French paradox: lessons for other countries. Heart, 90(1), 107-111.

Gibson, E. L. (2006). Emotional influences on food choice: sensory, physiological and psychological pathways. Physiology & behavior, 89(1), 53-61.

Hadley, K., Orlandi, R. R., & Fong, K. J. (2004). Basic anatomy and physiology of olfaction and taste. Otolaryngologic Clinics of North America, 37(6), 1115-1126.

InformedHealth.org. (2016). How does our sense of taste work? Online: National Library of Medicine: National Centre for Biotechnology Information Retrieved from www.ncbi. nlm.nih.gov/books/NBK279408/ Jones, M. O. (2014). Dining on Death Row: Last Meals and the Crutch of Ritual.

The Journal of American Folklore, 127(503), 3-26. www.doi.org/10.5406/ jamerfolk.127.503.0003 Keast, R. S., & Costanzo, A. (2015). Is fat the sixth taste primary? Evidence and implications. Flavour, 4(1), 1-7.

Lawless, H. T. (2005). Taste. Blackwell Handbook of Sensation and Perception, 601-635.

McMahon, K. A. (2008). Supertasters: Updating the taste test for the A & P Laboratory.

Advances in Biology Laboratory Education, 30, 398-405.

Miller Jr, I. J., & Reedy Jr, F. E. (1990). Variations in human taste bud density and taste intensity perception. Physiology & behavior, 47(6), 1213-1219.

Padayachee, A. (2020) A.Padayachee undergoing fungiform papillae density test with blue dye.

Pereira, T., Barroso, S., & Gil, M. M. (2021). Food texture design by 3D printing: A review.

Foods, 10(2), 320.

Polansky, R. (2007). Aristotle's de anima: a critical commentary. Cambridge University Press.

Redford, R. (2023). Brainy Quote. Brainyquote.com. www.brainyquote.com/quotes/robert_ redford_363370 Rozin, P., Fischler, C., Imada, S., Sarubin, A., & Wrzesniewski, A. (1999). Attitudes to food and the role of food in life in the USA, Japan, Flemish Belgium and France: Possible implications for the diet–health debate. Appetite, 33(2), 163-180.

Rozin, P., Kabnick, K., Pete, E., Fischler, C., & Shields, C. (2003). The ecology of eating: smaller portion sizes in France than in the United States help explain the French paradox.

Psychological science, 14(5), 450-454.

Running, C. A., Craig, B. A., & Mattes, R. D. (2015). Oleogustus: the unique taste of fat.

Chemical senses, 40(7), 507-516.

Smith, R., Bryant, L., & Hemsley, B. (2022). Allied health professionals' views on the use of 3D food printing to improve the mealtime quality of life for people with dysphagia: impact, cost, practicality, and potential. American Journal of Speech-Language Pathology, 31(4), 1868-1877.

Stańska, K., & Krzeski, A. (2016). The umami taste: from discovery to clinical use. Polish Journal of Otolaryngology, 70(4), 10-15.

Stein, J. (2007). You eat what you are. Time. www.content.time.com/time/subscriber/ article/0,33009,1673252,00.html Sugar.org. (2023). The sweet history of birthday cakes. The Sugar Association. Retrieved 26/11/2023 from www.sugar.org/blog/the-sweet-history-of-birthday-cakes/#:~:text=Over%20 the%20years%2C%20birthday%20cakes,the%20cakes%20were%20called%20Geburtstagorten.

Taste. In. (2023a). Merriam Webster. www.merriam-webster.com/dictionary/ taste#:~:text=plural%20tastes-,1,by%20the%20sense%20of%20taste Taste. In. (2023b). Collins Dictionary. www.collinsdictionary.com/us/dictionary/english/taste# WAGYU QUARTERLY UPDATE 13

Hibachi THE TIMELESS ART OF JAPANESE COOKING RESTS IN YOUR HANDS Transforms a meal into an interactive culinary experience. Ideal for all types of products: meats, fish and vegetables.

Proudly brought to you by

www.comcater.com.au contactus@comcater.com.au

Grand Champions of the 2023 Wagyu Branded Beef Competition Kilcoy Global Foods

The Australian Wagyu industry is no stranger to excellence, but the 2023 Wagyu Branded Beef Competition witnessed a historic moment with Kilcoy Global Foods, in association with Arubial Wagyu, being crowned Grand Champions for the first time.

The event marked the 12th year of the WBBC, with 58 worldclass entries judged by a panel of 36 food and beef industry experts across five classes. The competition was fierce, with categories including Fullblood Japanese Black, Purebred Wagyu, Open Crossbred Wagyu, Open F1 Wagyu and Commercial Wagyu Marble Score 5-7, each judged on visual appeal, juiciness, flavour, aroma, and the physical sensation in the mouth.

Kilcoy Global Foods' history is a testament to its journey of excellence and top-quality beef production. Founded in 1953 the company initially supplied local butcher shops, and later evolved into a specialised grain-fed facility. Today Kilcoy Global Foods is one of Australia’s largest food solutions providers operating in over 35 markets globally, renowned for superior quality protein, innovation, and consistent supply.

Kilcoy Global Foods' history is a testament to its journey of excellence and top-quality beef production.

Kilcoy Global Foods’ remarkable Fullblood entry into the 2023 Wagyu Branded Beef Competition, branded as JADE Wagyu, was a clear standout in the competition. The competition Wagyu was a product of Arubial Wagyu's dedication to breeding excellence as the entry boasted an impressive 58% marbling, marbling fineness of 8.8, an eye muscle area of 109cm, and a remarkable 59% unsaturated fats. >>>

WAGYU QUARTERLY UPDATE 15

The judges were left astounded by the rich caramelisation and roasted aroma, silky smooth tenderness, and long-lasting juiciness that this Wagyu offered - it was described as deliciously balanced and succulent.

Upon receiving the award, Kilcoy Global Foods Australian President Jiah Falcke, expressed his gratitude, Winner 2023 Grand Champion - Kilcoy Global Foods who won with their fullblood entry Jade Wagyu with product supplied from Arubial Wagyu.

“ Kilcoy Global Foods is extremely humbled to be selected as the Grand Champion Wagyu Brand for the 2023 Competition for our JADE Wagyu Brand. The investments in our processing assets at Kilcoy, Kyneton, Bells Creek, and Lance Creek have enabled us to maximise our high-end premium programs to supplement our growing global customer base.”

SUMMER 2024

VOL 86

GRAND CHAMPIONS - 2023 WAGYU BRANDED BEEF COMPETITION

As Kilcoy Global Foods take home the Grand Champion title in the 2023 WBBC, they are not only celebrating their own success but also their partnership with Arubial Wagyu, who played an integral role in producing the award-winning JADE Wagyu Brand. This victory marks a significant milestone in the Wagyu industry, and it's a testament to the dedication and pursuit of excellence that drives both Kilcoy Global Foods and Arubial.

Kilcoy Global Foods will have the honour of providing the meat for the AWA Industry Dinner at the upcoming 2024 Wagyu Edge conference to be held in Cairns on Friday, April 12, 2024. This event promises to be a grand occasion where industry leaders and Wagyu enthusiasts can savour the extraordinary flavours of Kilcoy Global Food’s Wagyu and celebrate the future of Wagyu in Australia.

Arubial Wagyu owners (top), Laird and Sonia Morgan.

Integrated Animal Production Providing Customised Nutrition, Operation & Training Programs for Clients in the Wagyu Industry Focusing on...

 PERFORMANCE

 CARCASS QUALITY  MANAGEMENT

 PROFITABILITY

IAP assists producers to maximise the efficiency & profitability of their feedlot investment.

We achieve this by the development and implementation of sound management tools and programs tailored to our clients’ unique operations. These include:

NUTRITIONAL PROGRAMS From Conception to Carcass

FEED MANAGEMENT PROGRAMS Management of feeding systems, feed manufacture & delivery

PERFORMANCE AUDITS Assessment of factors impacting animal & carcass performance

TRAINING & EDUCATION PROGRAMS Maximising staff commitment & compliance within operations

CONSULTING NUTRITIONISTS

John Doyle

BS, MS, DVM, PhD

Phil Dew BRurSc, MS

Robert Lawrence

BRurSc(Hons), MRurSc, PhD

Stephen Bonner BAgSc(RuralTech), PhD

A 70 West Street, Toowoomba Qld 4350 T +61 7 4659 6900 | E admin@iapnutrition.com |

www.iapnutrition.com WAGYU QUARTERLY UPDATE 17

Shaping a new age for Wagyu WagyuEdge'24 Sneak Peek

10 - 12 April 2024 Cairns, Queensland Australia Day one Wednesday 10 April AM

AWA Member Information Session

PM

SESSION 1 – Challenges to a New Age for Wagyu including guest speaker, Simon Quilty EVENING EVENT 2024 Wagyu Branded Beef Competition awards dinner The Esplanade, Cairns Queensland

Day two Thursday 11 April AM

Day three Friday 12 April AM

SESSION 6 – Developing Global Demand

SESSION 7 – Market and Consumer Dynamics including guest speakers Doug McNichol, Maeve Webster and Angus Gidley-Baird PM

SESSION 8 – Future Breed Leaders including guest speakers Reid Smith and Jack Sher EVENING EVENT 2024 Wagyu Industry Dinner (black tie) Cairns Convention Centre Ballroom

SESSION 2 – Changing Face of the Northern Australian Beef Production including guest speakers Troy Setter and David Foote

SESSION 3 – World Wide Wagyu including guest speakers Dave Dreiling and Richard Saunders PM

SESSION 4 – Advances in Rumen Methane management and Wagyu including guest speakers Dr Fran Cowley, Prof Richard Eckard and Bobby Miller

SESSION 5 – AgTech Innovations driving Wagyu’s Future EVENING EVENT 2024 Elite Wagyu Sale and Cocktail event Hemingway’s Brewery, Cairns Queensland

Early bird tickets on sale now!

There will be venue capacity limits for our events in Cairns. To avoid missing out, book your tickets now.

wagyu.org.au/sales-events/WagyuEdge

WAGYU QUARTERLY UPDATE 19

SHAPING A NEW AGE FOR WAGYU

Conference Speakers

Troy Setter Chief Executive Officer and Director, Consolidated Pastoral Company (CPC) Troy is the Chief Executive Officer and Director of Consolidated Pastoral Company, a large, privately owned, Australian and Indonesian Agrifood business. CPC owns and operates a portfolio of 8 cattle stations with a carrying capacity of 300,000 head of cattle across 3.6m hectares of land in Western Australia, the Northern Territory and Queensland.

Troy also currently Chairs the Board of Dolly’s Dream, the Council of Research and Development Corporations and LiveCorp and is a former Chair of the Australian Beef Industry Foundation in addition to several other organisations. Along with having a degree in Rural Science from University of New England, he has also completed the Agribusiness program at Harvard Business School and The Australian Rural Leadership Program.

Troy has worked across the agribusiness industry in production through to processing and marketing for beef, sheep, grains, cotton, land development and logistics. Troy was previously the Chief Operating Officer of Australian Agricultural Company. Troy has held key executive positions with agribusinesses including, North Australian Cattle Company, Torrens Investments, Killara and Twynam Group.

Simon Quilty Managing Director, Global Agritrends Australia Simon graduated with a Bachelor of Agricultural Science from Melbourne University in 1987. Over his time in the industry he has worked for Victorian Farmers Federation Pastoral Group, Louis Dreyfus Australia, ConAgra Foods and FC Stone in numerous positions across the meat supply chain.

In 2020, Simon established Global Agritrends Downunder, the Australian arm of the US parent company owned by Brett Stuart. Global Agritrends Downunder offers a variety of updates starting with the Monday Thoughts for the Week podcast.

Today he provides detailed weekly updates for global Agrtrends subscribers as a meat and livestock analyst and also brokers swaps on behalf of large financial institutions in the Australia and the US and brokers physical meat products around the world (namely from Australia, NZ and India), working with large international companies that have interests in China, Australia, New Zealand, Japan and the US.

>>>

SUMMER 2024

VOL 86

Celmanax builds resilience to stress allowing the partitioning of more energy to production.

Helps mitigate physiological response to stress.

Delivers robust cattle that can go the required distance in the feedlot

To learn more about CELMANAX contact your AusPac representative or visit

www.auspacingredients.com.au WAGYU QUARTERLY UPDATE 21

SHAPING A NEW AGE FOR WAGYU

Dave Dreiling Owner/Founder HCI Hospitality & Booth Creek Wagyu Described as a “hard core” entrepreneur since the age of six, Dave Dreiling grew up in the small towns of Smith Center and Concordia, Kansas, where he spent every spare moment learning how business worked in his parents’ family clothing stores.

Upon completion of his degree in Marketing from Kansas State University in 1989, Dave and a partner launched “It’s Greek To Me” by selling decorated sportswear out of their van to fraternities and sororities from Indiana to California.

The business averaged a 25% annual growth rate for 27 years and became known as GTM Sportswear, which became the largest private employer in Manhattan with over 600 team members. Its growth culminated in the sale of the business to Hanes Bands in September of 2016.

Along the way, Dave’s boredom/ADD led to dabbling in the restaurant business with a Quizno’s franchise in 2001. The 6 Quizno’s are now gone, but in their place is a restaurant holding company, HCI, that owns and/or manages 40 Freddy’s Steakburgers and Frozen Custard covering five states, along with local eateries such as Cox Bros BBQ and Powercat Sports Grill. HCI employs over 2000 employees. In 2017, Dave ventured into the pet services industry and now owns and operates 5 “Woofs Play & Stay”. Most recently, Dave’s latest venture is Booth Creek Wagyu, a vertically integrated luxury beef company that opened its first meat market retail location in Manhattan in December 2021. In August of 2023, Dave opened his second meat market location in Overland Park, with plans to open more in the near future.

Angus Gidley-Baird Senior Animal Protein Analyst, RaboResearch Food & Agribusiness Angus is a Senior Analyst in the RaboResearch Food &Agribusiness Research team, responsible for research and analysis on the local and global animal protein sectors.

In his role, Angus provides regular market updates on beef, sheepmeat, pork, poultry and seafood markets. He is the lead author on the Rabobank global beef quarterly and writes the Australian beef seasonal outlook. Furthermore he develops and writes feature research, providing knowledge and insights on key industry issues. Recent reports include looking at livestock supply chain management of GHG emissions, growth in grainfed beef markets, forward and value based marketing for beef, and global demand outlook for sheepmeat. Angus is a regular public speaker at farmer and industry events and also produces podcasts as part of the RaboResearch team communications.

Angus formerly held roles at NSW Farmers’ Association, the peak farmer representative body in NSW, and at the Department of Food and Rural Affairs in the United Kingdom.

He holds an honours degree in Agriculture Economics from the University of Sydney with majors in Agricultural Economics and Marketing and a masters in Accounting from Curtin University in Western Australia.

In addition to serving on numerous nonprofit local, regional and national entities, Dave’s primary passion centers around Kansas State University and mentoring students. In 2008 he instigated the development of the Entrepreneurship Center at K-State and he carves out time in the classroom and with students on a weekly basis.

SUMMER 2024

VOL 86

Professor Richard Eckard Professor and Director of the Primary Industries Climate Challenges Centre at the University of Melbourne Richard is Professor and Director of the Primary Industries Climate Challenges Centre at the University of Melbourne. His research focuses on carbon farming and accounting towards carbon neutral agriculture, managing extreme climate events and options for agriculture to respond to a changing climate.

Richard developed the first greenhouse gas accounting tools for agriculture with his research and expertise provided the science basis for the development of six carbon offset methods in Australia.

Richard is a science advisor to the Victorian, Australian, New Zealand, UK and EU governments, the International Livestock Research Institute and the UN Food and Agriculture Organisation on climate change adaptation, mitigation and policy development in agriculture.

pantone 876 (gold)

WAGYU QUARTERLY UPDATE 23

Wagyu Long Lunch - Beef 2024 Featuring four outstanding Wagyu beef brands

The Australian Wagyu Association will be a Major Partner at the highly anticipated ‘Beef Australia 2024’ event in Rockhampton from May 5th to 11th.

Beef Australia CEO Simon Irwin said the organisation is thrilled with the new partnership between the AWA and Beef Australia. “The Australian Wagyu Association is committed to advancing the world’s luxury beef, making this Major Partnership a harmonious blend of excellence and dedication to the beef industry”, Mr Irwin said. The Wagyu Long Lunch will be a highlight of the Beef2024 event calendar and is certain to attract diverse interest from the Australian Beef community, providing a unique luxury dining experience highlighting Wagyu beef on the centre stage for the first time at Beef Australia.

The lunch will feature four outstanding Wagyu beef brands with attendees having the opportunity to taste the excellence of luxury beef. The lunch will include Wagyu from Harmony Agriculture, Stone Axe Pastoral, Andrews Meats and Stanbroke Beef.

Harmony Agriculture & Food Company A leading producer and exporter of world-class Wagyu beef to more than 14 countries globally. With annual production reaching 4,300 tons of Wagyu F1 branded beef, Harmony is one of the world’s top 10 largest producers by volume. They pride themselves on meeting the unique demands of their customers and markets by consistently providing high-quality products.

Harmony partners with farmers in premier livestock regions across Australia. This ensures the continuous production of outstanding quality beef that consistently meets the high standards of both domestic and international markets.

Their integrated supply chain manages over 14,000 head of livestock every year, ensuring a steady and reliable stream of products for customers.

Harmony's signature brands, Black Opal Wagyu and Omino, have gained recognition and appreciation globally. Recently, Omino proudly secured a gold medal in both class 3 and class 4 and received a silver medal in class 5 in the esteemed 2023 Wagyu Branded Beef Competition. Similarly, Black Opal stood out, earning a gold medal in class 5.

Their premium beef products are available in an array of specialty butchers and supermarkets worldwide, as well as in numerous restaurants. These brands are recognised for their marbling, consistency and value, and mirror the exceptional quality and rich heritage of Harmony’s livestock.

In the footsteps of Shogo Takeda, the master breeder and father of Wagyu in Australia, Harmony believes that the more people who can share the experience of Wagyu the better. The hallmark of their success is an exceptional eating experience.

Never compost your feedlot waste again…

BULLSH!T SAVES THE PLANET!

Turn your waste into the most potent soil fixer-upper of all time!

Soil needs that sh*t, and with a little help from us it can:

✔ GROW WATER IN YOUR SOIL ✔ SEQUESTER CARBON 4SIGHT ENTERPRISES

Discover the HumiSoil® Revolution

✔ FIX NITROGEN ✔ GROW HEAPS MORE QUALITY FEED And did we mention no more eff’n flies in the feedlot?

SUMMER 2024

VOL 86

Harmony Agriculture & Food Company

Stone Axe Wagyu

“ We’re on a mission to consistently produce premium-branded beef the world loves. In every part of our business, and at every step of the way, we focus on quality and consistency. Our animals are bred for the plate, so we are committed to the ongoing genetic enhancement of the breed. We run our own breeding programs and are investing in growing our own fullblood Wagyu herd – providing superior genetics back to down the line to our supply chain/cow calf producers.”

Anthony Fellows, CEO, Harmony

“ We are delighted to feature on menu at the AWA Wagyu Long Lunch during Beef2024.

It’s an honour to be part of Beef2024 showcasing the Australian beef cattle industry to the world. The opportunity allows us to share our passion and for guests to experience our Stone Axe Fullblood Wagyu beef. ” Scott Richardson, MD, Stone Axe Pastoral Company

Stone Axe Wagyu Established in 2014 in Western Australia, Stone Axe Pastoral Company produces premium Fullblood Wagyu supplying Australian and global markets. Stone Axe Wagyu is known for outstanding quality, producing beef that is free from artificial growth hormones and nourished with quality produce from Australian farmers. They take a holistic and considered approach to the artform of Wagyu production and place their focus on producing Wagyu of the highest standard. Stone Axe Pastoral Company operates throughout Victoria, New South Wales, Queensland, and Western Australia, building one of the world’s largest integrated Wagyu enterprises.

Recognition and accolades further cement the reputation of Stone Axe Wagyu. Their Fullblood Wagyu has been honoured with a gold medal in the Fullblood class at the Australian Wagyu Branded Beef Competition consistently from 2020 to 2023, earning the prestigious title of Grand Champion of the Fullblood Category in 2020 and 2021. The 2023 World Steak Challenge also showered their Wagyu with five gold medals, affirming its excellence on an international stage.

The company's participation in events like the AWA Wagyu Long Lunch during BEEF2024 reflects their commitment to showcasing the finest in the Australian beef cattle industry. >>> WAGYU QUARTERLY UPDATE 25

WAGYU LONG LUNCH - BEEF 2024

Stanbroke

Andrews Meat Industries

Andrews Meat Industries Led by the Andrews family since 1960, is a longstanding and highly respected supplier of beef. With a strong commitment to quality, they serve customers in Foodservice, Retail, and Export, both in Australia and overseas. Their livestock sourcing programs prioritise selected genetics, ensuring superior quality across all livestock. Strict feeding and production requirements guarantee the consistency of their products.

Andrews Meat's brands have been recognised and awarded at prestigious food competitions across the nation. From Fullblood Wagyu to smallgoods, sausages, and prepared meals, their products consistently uphold superior quality standards.

‘Tajima’ Australian grain-fed Wagyu traces its roots back to Japan's Hyogo prefecture, where it stands tall as the most celebrated Wagyu bloodline. Characterised by smaller frames and slower growth rates, Tajima cattle excel in delivering exceptional meat quality, producing a substantial eye muscle and exceptional marbling. Their attributes make them highly sought after for F1 cattle production. The Tajima Wagyu program collaborates with over 60 farmers spanning across New South Wales, Victoria, and South Australia to contribute to the supply chain of Tajima Wagyu. Processing of Tajima Wagyu cattle takes place at the Riverina processing plant. This state-of-the-art facility integrates cutting-edge technology to ensure superior carcass quality and consistent product output. Constant innovation and development are utilised to ensure processing capability is at the forefront of industry.

Stanbroke A family-owned Australian integrated beef and cattle company, places a strong emphasis on delivering the finest beef to their valued customers. Controlling each step of the production process, from breeding and cattle selection to cattle stations and backgrounding properties, all the way to finishing and processing facilities, this hands-on approach ensures the highest standards and care are maintained throughout, resulting in consistent quality and flavour.

Stanbroke Beef's Sanchoku Wagyu embodies the Japanese philosophy of Sanchoku, which revolves around the concept of obtaining food and produce "direct from the source."

This principal fosters transparency between producers and customers, advocating for the creation of top quality produce while prioritising animal welfare. It seamlessly combines the finest Japanese Wagyu genetics with the unparalleled quality and purity found in Australian beef.

“Stanbroke produces outstanding products under its Wagyu and Pure Wagyu programs. The company has proved to be a true innovator and industry leader by successfully operating a Wagyu stud and breeding operation in Queensland’s gulf region. This part of the program is done on the company’s own cattle stations. All animals in the program are finished at Stanbroke’s own feedlot on the Darling Downs for at least 350 days before processing at the Stanbroke plant in the Lockyer Valley.”

The Wagyu Long Lunch at Beef Australia 2024 is set to be an authentic experience of the world of premium Wagyu beef. Each of the featured brands continue to set the highest standards in Wagyu production. This event will stand as a testament to their dedication and passion for excellence.

It will be an opportunity to savour the exceptional qualities of Wagyu beef and indulge in the exquisite flavours that these brands bring to the table.

SUMMER 2024

VOL 86

ACADEMY RED WAGYU (AKAUSHI) since 2008

YEARLING GRASS FED HEIFERS – BRED FOR AUSTRALIAN CONDITIONS

THE FASTEST GROWING BREED IN NORTH AMERICA – WHY? SUPER FERTILITY, BIG TESTICLES, GREAT LONGEVITY HIGH GROWTH with GOOD MILK GOOD CONFORMATION with STRONG FEET AND LEGS EFFICIENT IN A GRASS FED PROGRAM CHEAP COST OF PRODUCTION IDEAL FOR THE NORTHERN HERDS – RED CATTLE ARE 7 DIGREES COOLER THAN BLACK CATTLE GOOD UDDERS, SMALL TEATS, TIGHT SHEATHS, FLAT BACKS, WELL SET EYES SUPERIOR MEAT QUALITY, SOFT FAT WITH A LOWER MELTING POINT GOOD MARBLING THAT COMES WITH WAGYU CATTLE

Academy International P107

SEMEN FOR SALE Barbara Roberts-Thomson ‘Trevanion’ 80 Roseneath Lane, Armidale NSW Australia 2350 0447 777 122 | b.robertsthomson@bigpond.com www.academyredwagyu.com

Academy Mitsuru P105

ADBFA0139 Mayura Itoshigenami Jnr

Genomic Super Sires Do they stack up?

SMOFF0154 Sumo Cattle Co Michifuku F154

In the Wagyu Quarterly Volume 83 pp 45-49, we looked at Wagyu sire breeding trends from 1994 through to 2022.

This analysis showed that in addition to the Foundation sires, second and third-generation Wagyu sires now exist with progeny numbers that rank them in the top 15 sires by total progeny numbers across the whole Wagyu Herdbook. ( 🖱 issuu.com/australianwagyuassociation)

Two of these sires are ADBFA0139 Mayura Itoshigenami Jnr and SMOFF0154 Sumo Cattle Co Michifuku F154, who currently have 2,774 and 1,978 registered progeny respectively. As their names suggest, both ADBFA0139 and SMOFF0154 are second-generation sires, being progeny of the Foundation sires Itoshigenami and Michifuku respectively.

In this article, we will look at the EBV trends for two third-generation sires, one son of ADBFA0139 and one son of SMOFF0154.

These next generation sires were chosen because they represent different Foundation sire lines and are examples of the first sires selected for broadbased sale of genetic material globally based on the 2018 introduced SingleStep (including genomic) BREEDPLAN EBVs.

Figure 1

Itoshigenami Jnr (above) and Sumo F154 (right) are two of the highest used second-generation sires in the Australian Wagyu Association Herdbook.

SUMMER 2024

VOL 86

Figure 2a

Peter and Alex Bishop with Q122 in the paddock in 2023.

Figure 2b (right)

The Autumn 2020 Elite Wagyu Sale Catalogue lot description and notes for the LTCFQ122.

FIRST TEST CASE - LTCFQ122 Circle8bulls Q122 Our first test case is the SMOFF0154 sired LTCFQ122 Circle8bulls Q122. Born in 2019, this bull was one of the first next generation SMOFF0154 sons sold through the AWA Elite Wagyu Sale based on genomically informed SingleStep BREEDPLAN EBVs in early 2020.

The 2020 Elite Wagyu Sale Catalogue lot description for LTCFQ122 is shown in figure 2b, including the EBVs and $Index values that he was sold on. This bull was a recessive free sire who demonstrated slightly positive birth weight with above average growth EBVs, matched with approximately double breed average carcase weight and marble score EBVs. At the time of sale, Q122 was in the top 1% for all AWA Breed Object $Indexes.

Q122 was purchased by the AWA Membership Quality Genetics International (QGI). The QGI team said: “It’s a rare occurrence when all the ducks line up to acquire the right Bull. As well as being well balanced with EBV’s, the animal was extraordinarily sound and in excellent condition.

The phenotype correlated well with the data that was predicted at the time of purchase. QGI also prefer to purchase sires free from all know genetic recessive diseases. The Bulls are also required to pass all protocols for entry into a collection facility, prior to exporting semen.”

The QGI team was approached by herds in the USA (2) and in

Australia (2) to conduct progeny test programs on QGI bulls.

In Australia, Bishop Wagyu (PCP) AI’d 220 content registered F1 females to 3 Sires including a link sire. These females were also backed up to Bishop Wagyu Sires. All progeny were kept in cohorts their entire life until slaughter, both live phenotype and carcase traits were recorded (including digital carcase imaging) and submitted to BREEDPLAN. Q122 is also a link sire in the 1st and 2nd cohorts of the AWA-PTP, the progeny of cohort 1 to be processed and submitted for analysis soon, further improving the accuracies of Q122’s EBV’s.

Having semen available for sale within 2020, QGI developed relationships with leading producers and marketers of Wagyu genetics in Europe, South Africa, South America and the USA. Q122 now has 580 registered progeny in more than 40 different AWA member herds from The Republic of Ireland, through Europe, the UK, Philippines, the USA and Australia.

The first progeny of Q122 that hit the ground were born in May 2021, with slaughter progeny born in August 2021. Prior to the November (run 2) 2023 BREEDPLAN analysis, carcase data which included 52 slaughter progeny of Q122, along with a number of progeny from other sires was submitted to the AWA. This data enabled the comparison of Q122’s original EBV’s, to those prior to and following carcase data submission. >>> WAGYU QUARTERLY UPDATE 29

Figure 3 shows the change in Carcase Trait EBVs (CWt) for Q122 over the period from his advertisement in the April 2020 Elite Wagyu Sale (timeline point 1), through to the most recent BREEDPLAN run (December 2023 run 1; timeline point 4). Key dates of note also highlighted at the timeline on the bottom of the graph are the point where new genetic parameters for the Wagyu BREEDPLAN analysis were introduced in April 22 (timeline point 2) and the November 2023 BREEDPLAN run directly prior to the carcase data submission (timeline point 3).

Looking at the CWt EBV change in Figure 3, the EBV Confidence Range (black dashed line and shadowed area) has been added to show the possible change in the CWt EBV in April 2020 (62% accuracy) through to December 2023 (89% accuracy). The CWt EBV for Q122 changed significantly with the implementation of new genetic parameters in the BREEDPLAN model in April 2022. With addition of data from other sires linked to Q122 and with increasing growth data from Q122 progeny over the period to November 2023, Q122’s CWt EBV increased. With subsequent addition of carcase data on slaughter progeny prior to the December 2023 BREEDPLAN run, Q122’s CWt EBV increased further from +29 to + 37.

The Confidence Range window provided in Figure 3 for the CWt EBV of Q122 is a graphical representation of the possible change which could be expected in the CWt EBV at different levels of EBV accuracy. This concept was covered in Wagyu

Update Volume 83 pp 18-20. As the accuracy of Q122’s CWt EBV increases, the expected magnitude of change in Q122’s CWt EBV reduces significantly. It should be noted from Figure 3, that even after the December 2023 analysis with a relatively high CWt of +37 and high EBV accuracy of 89%, we can still expect that Q122’s CWt EBV may change within a range of ±7.5 from approximately +45 to +29.

Also shown in Figure 3 is the change in the MS EBV of Q122 (orange line). Although the scale of the Y axis does not allow for good visual analysis of change in the MS EBV of Q122, his initial predicted MS EBV in April 2020 was 1.8 (59% accuracy and Confidence Range of ± 0.9 MS units), with his December 2023 EBV after 52 carcase records being 2.2. (89% accuracy and Confidence Range of ± 0.5 MS units).

Significantly more change was observed in the EMA trait for Q122, with his initial predicted EMA EBV in April 2020 being 3.3 (56% accuracy and Confidence Range of ± 4.9 EMA units), and his December 2023 EBV after 52 carcase records being 10.1 (86% accuracy and Confidence Range of ± 2.9 EMA units). Q122’s EMA EBV actually increased outside the original expected Confidence Range, indicating that Q122’s performance for EMA was statistically extreme.

The Confidence Range for any EBV for any registered animal can be found by clicking on the “View” link next to the “EBV Graph” item on the Animal Details list directly above the pedigree information for any AWA registered animal. Two SUMMER 2024

VOL 86

GENOMIC SUPER SIRES

SECOND TEST CASE - ADBFL0010 Mayura L0010 graphs can be displayed. You can switch between the graphs to get the below EBV Graph by clicking the “Switch Graph” button.

The centre of the EBV Graph for each trait shown for Q122 is the Breed Average for the trait. Looking at the CWt trait, the CWt EBV for Q122 is heavier than Breed Average with a narrow Confidence Range. Likewise, for the MS trait, the MS EBV is higher than Breed Average with a narrow Confidence Range. The actual EBVs for each trait are shown in the EBV table below the EBV graph. The “Traits Analysed” line indicates which traits were recorded on Q122 himself and “Statistics” line shows that data from 33 of the 40 herds recorded with Q122 progeny registered have submitted data to the AWA and the number of Q122’s progeny that have phenotypic data recorded with the AWA is 360 (out of 580 total registered progeny). The number of slaughter progeny with carcase data submitted (52) is also listed.

Our second test case is the ADBFA0139 sired ADBFL0010 Mayura L0010 (L0010). Born in 2015, this bull was registered with the AWA in February 2017 with genomics being recorded prior to the April 2019 BREEDPLAN run. This bull was purchased by Hewitt Pastoral Enterprises (HPE) at the 2017 Elite Wagyu Sale where he was in the top 1% of the breed for Marbling and Selection Indexes.

With semen commercially available in 2018. The first progeny of L0010 were registered from May 2018 within the HPE herd, with early international progeny noted in the USA (Ranger Cattle Company: RGR) in 2019. L0010 is arguably the first of the new genomic super sires to be used globally, with 1,434 progeny now recorded in more than 130 different member herds around the world.

In the Wagyu Quarterly Volume 83 pp 45-49, we noted that L0010 was the 28th ranked sire by total progeny numbers at that time, with approximately 950 progeny recorded with the AWA in late 2022. Within the last 12 months, a further 484 progeny by L0010 have been registered. This would now make L0010 the 16th ranked bull by total progeny numbers recorded with the AWA from 1994 – 2023.

Cameron Hewittt said: “We have been very happy with L0010’s figures. As the data was put in and his EBV accuracy grew, L0010 stayed fairly strong in most traits as his accuracy went up. Although he only has 1,434 registered progeny he actually has thousands more that we and a few others breeders have that are in commercial crossbred progeny test herds. L0010 was the first progeny of Jnr sold by Mayura Station. We focused on implementing his genetics into our herd and a while later we realised there was international interest and we decided to offer his semen abroad while keeping him off the open market in Australia for many years.”

Hewitt family purchased ADBFL0010 Mayura L0010 (L0010) at 2017 Elite Wagyu Sale.

>>> WAGYU QUARTERLY UPDATE 31

Figure 4

ADBFL0010 Mayura L0010

“His Angus F1’s recently won the most valuable pen at the Ekka Wagyu paddock to palate competition. If we had understood more in the early days about what the requirements were for a contemporary group to be effective in BREEDPLAN, we would have had more crossbred carcase data in. Our first eligible crossbred contemporary group which includes L0010 progeny is due to have the carcass data back around March next year which we are excited about. His steers are topping harvests in many operations in the US and here.

Figure 5 Change in EBVs for core carcase traits over the period from the April 2019 BREEDPLAN run to the recording of carcase data for 27 registered slaughter progeny of the sire ADBFL0010 in December 2023. Timeline key dates are 1. The April 2019 BREEDPLAN RUN; 2. The recording or initial progeny growth data; 3 . Implementation of new genetic parameters in Wagyu BREEDPLAN, 4. April 2023 BREEDPLAN run following initial carcase data submission from 16 progeny; and 5. The December 2023 BREEDPLAN run following carcase data submission on an additional 11 progeny.

Looking at L0010’s carcase EBV history since his genomics were recorded (Figure 5), we can see that his original CWt EBV in April 2019 was +29kg (timeline point 1). The EBV Confidence Range (black dashed line) shows the possible expected change in the CWt EBV in April 2019 (64% accuracy) through to December 2023 (89% accuracy). The CWt EBV for L0010 changed significantly in April 2020 (timeline point 2), with early progeny starting to be recorded for growth traits that indicated the CWt EBV estimated prior to progeny records was lower than predicted following addition of progeny records for growth traits.

Zooming in on the other carcase trait EBVs reported for L0010, we can see an expansion of the bottom portion of Figure 5., which is shown in Figure 6. Looking at the red line which shows L0010’s Marble Score EBV history across the key timeline points, we observe that the original genomic predicted EBV in April 2019 for L0010 was +1.7 at an accuracy of 63%. At this accuracy level, the EBV Confidence Range was ± 0.9 MS units. In comparison to the change in the CWT EBV accuracy (increase of 25% accuracy), the MS EBV of L0010 only increased in accuracy by 13% to 76% accuracy

by December 2023.

With the implementation of new genetic parameters in the BREEDPLAN model in April 2022 and with submission of growth data for an additional 100 early L0010 progeny, the CWt EBV for L0010 increased to +40 (timeline point 3). With subsequent addition of carcase data on 16 slaughter progeny prior to the April 2023 BREEDPLAN run (timeline point 4), L0010’s CWT EBV increased further to +45. In the most recent (December 2023; timeline point 5) BREEDPLAN, an additional 11 carcase progeny have been recorded, taking the total carcase progeny records for L0010 to 27. His CWt EBV reduced slightly to +37 with an accuracy of 89%.

The change in accuracy level for the Marble Score EBV is lower compared to the Carcase Weight EBV because there is less correlated trait data to inform the Marble Score EBV. Changes in the Carcase Weight EBV accuracy is helped by liveweight records on progeny, particularly 400 and 600 day weight records.

Figure 6 Changes in EBVs for core carcase traits (excluding CWt) over the period from the April 2019 BREEDPLAN run to the recording of carcase data for 27 registered slaughter progeny of the bull ADBFL0010 in December 2023. Timeline key dates are 1. The April 2019 BREEDPLAN RUN; 2. The recording or initial progeny growth data; 3. Implementation of new genetic parameters in Wagyu BREEDPLAN, 4. April 2023 BREEDPLAN run following initial carcase data submission from 16 progeny; and 5. The December 2023 BREEDPLAN run following carcase data submission on an additional 11 progeny.

SUMMER 2024

VOL 86

GENOMIC SUPER SIRES

>>> WAGYU QUARTERLY UPDATE 33

GENOMIC SUPER SIRES

Summary The Marble Score EBV for L0010 shows some change across the timeline from April 2019 through to December 2023. However, the Marble Score EBV stays within the EBV Confidence Range through to its current EBV value of +2.8.

Similar to LTCFQ122, we see larger variation in the Eye Muscle Area trait EBV over the timeline shown in Figure 5. This is partly due to the broader range of EBVs for Eye Muscle Area (± 4.4 EMA units) units at lower accuracy (60% in 2019). The EBV Confidence Range for L0010’s EMA EBV of +5.7 in April 2019 would be +1.3 to +10.1. His EMA EBV in December 2023 was +5.1.

Looking at the EBV Graph for L0010, again, each trait shown for L0010 is plotted relative to the Breed Average for the trait. Looking at the CWT trait, the CWT EBV for L0010 is heavier than Breed Average with a narrow Confidence Range. Likewise, for the MS trait, the MS EBV is higher than Breed Average, but with a broader Confidence Range due to its lower accuracy compared to Q122. The statistics line shows that although L0010 has progeny registered in more than 130 herds, 94 of these have progeny with data submitted, with trait data on 805 progeny used to inform L0010’s EBVs, including 27 slaughter progeny with carcase data submitted.

This article compared early SingleStep (including genomics) carcase EBVs for two third-generation bulls that have been used widely around the world based on their EBV values. Looking at the EBVs for both sires over time, we can see that the addition of phenotype data from the progeny of sires produces significant change in EBVs. These changes in EBVs are the result of improved EBV calculation, which uses the sires existing pedigree, own performance records and genomic data, along with the addition of phenotypic records on progeny of the sire to improve the estimated genetic merit of the sires and their relatives.

As data for progeny of a sire becomes recorded with the AWA, the improved EBV calculation will be reflected not only in the change in the EBV itself, but also an increase in the accuracy of the EBV for which progeny data is used.

As a sire’s EBV calculation improves (and accuracy increases), it is important to note that the Confidence Range (possible change) in the EBV will narrow, but the EBV could still change within that Confidence Range. As such, using EBVs to select lower accuracy sires can be a good guide to selecting potentially high performing young sires in your herd. But it is important to note that the EBV value for any trait is likely to change within the Confidence Range.

Higher accuracy animals will have more data recorded on their own performance and their progeny and they will have narrower Confidence Range intervals within which we would expect EBVs to change. This makes using higher accuracy sires more reliable within breeding programs because the predicted response in the next generation can be more accurately estimated.

SUMMER 2024

VOL 86

Client Focused, Results Driven Commercial Livestock Stud Sales Equine Rural Property Sales & Marketing Specialist

Let our people be your advantage Ray White Rural Dalby Ph: (07) 4573 7868

166 Drayton St Dalby QLD 4405 raywhiteruraldalby.com

FULL-BLOOD

WAGYU BEEF

First Established in 1845, Mayura Station is a National award-winning boutique beef producer.

Specialising in the ultimate quality Full-blood Wagyu Beef.

Scott de Bruin +61 408 899 011

sales@mayurastation.com

www.mayurastation.com

Eleven Wagyu operations in 14-days AWA's USA Wagyu tour (12 - 24 September 2023)

The Australian Wagyu Association's annual international tour embarked on a trip through Canada and the USA in September 2023. The AWA led a group of stakeholders on the 14-day, visiting 11 wagyu operations and the 2023 American Wagyu Association Conference in San Antonio, TX. From the 12 to 24 September, the tour immersed themselves in all things Wagyu, visiting 11 incredible operations such as Wagyu Sekai, Vermont Wagyu, Bar R Cattle Co, Lone Mountain Cattle, Triangle B Ranch, M6 Cattle Co, Ranger Cattle and Landgraf Ranch. For those lucky enough to join the tour, it was an unforgettable experience with opportunities to see a diverse range of operations and engage with other like-minded Wagyu stakeholders from across the world.

We took the chance to hear from a few of our tour participants on their journey, below.

ROUTE

Toronto, Canada to Philadelphia, PA 12 - 14 September 2023 Story written by Jess Edwards Wyndford Wagyu, UK

The Australian Wagyu Association really did take on the USA - what a tour!! It was a whirlwind, but overall, an unbelievable experience with the most amazing group of people! We had lots of laughs, a little drama (people MIA really does raise stress levels), flights held on our behalf, a broken down bus, joyriding the hotel receptionist truck to the airport, some great cocktails and Susie’s additional magical mystery tours. But what we were all there for, and what really didn’t disappoint was the awesome itinerary of first-class US & Canadian Wagyu breeders with their top-quality herds of Wagyu!

We started with a BANG! Visiting the Holy Grail of Wagyu outside of Japan! With 30 years’ industry experience, the first stop was the renowned Wagyu Sekai/Wagyu World, which was greatly anticipated by the whole group! That 150-year-old, iconic, big red Canadian barn greeted us off the road, the same barn that 30,000 cars pass daily! We were greeted by the infamous Ken Kurosawatsu, who is an inspiration to so many and mentor to those fortunate.

He explained the history of the farm, herd and how his father influenced the original 1990’s Japanese exports. Inside the barn we were met by immaculately presented cattle complete with information boards consisting of DOB’s and pedigrees. The depth of pedigrees, top maternal lines and a clear breeding policy of dams and sires proving themselves through offspring carcasses, before producing next generation breeding stock, was fascinating. Maiden heifers all receive an embryo and upon calving have their calves hand reared by Ken and his team. A huge part of that team is Kevin Hayden, with a larger than life character combined with his knowledge gained from years at Wagyu Sekai, it is easy to say he’s an asset to the industry and certainly an asset to Ken! The debate between conformation and carcass was a constant throughout the trip. Ken’s long history with Holstein cattle has resulted in him keeping a keen eye to conformation in the wagyu breed, with a particular focus on functional type traits such as pin width, rump angle and temperament. Whilst still having a keen focus on carcass quality, size and taste. He raised concerns about larger carcasses lacking flavor, certainly something for us all to monitor! >>> WAGYU QUARTERLY UPDATE 37

From left, Que Hornery, Kevin Hayden, Scott deBruin and Yukio Kurosawatsu.

Vermont Wagyu

Vermont Wagyu

Wagyu Sekai

There was a lot of talk about bucket lists throughout the trip and I think the stop at Niagara Falls, following a super trip to Wagyu Sekai, was firmly present on most peoples.

As we were pulling up to park there were screams of delight, people scrambling for phones to take videos and pictures, the entirety of the bus moved to the lefthand side to get a glimpse… it turns out there was a little black squirrel sat on the grass – which was clearly a novelty for you Aussies! As much as I would love to say Niagara falls was the highlight that day, I think it was in fact, the squirrel!

It was a mad dash to make the last tour boat, which actually turned out to be a common thread for the tour!

We quickly grabbed our blue plastic ponchos, boarded the boat and made our way to the top deck, to get the best view of the Falls. None of us knew what to expect, but we certainly didn’t expect to get totally drenched the moment we set off. My Mom had asked me to get some videos of the falls, so she could hear what it sounded like, it turns out, all you can hear is the erratic flapping of blue ponchos in the wind!

The following day we continued on our way to Vermont Wagyu. Amongst the beautiful scenery, we met Shelia Patinkin, Roger Osinchuk and the rest of the team! This was a fascinating enterprise, from the thriving online, direct to consumer sales, offsite collaborations with dairy farms to having a fulltime vet on the farm. Vermont is an expensive area to farm, but this is counteracted by the dense urban populations of wealthy consumers in Boston and New York. Vermont Wagyu has 6,000 customers who they ship to all across the USA, down as far as Florida.

Clever marketing during the Olympics lead to their online shop being sold out in just 15 minutes. Shelia’s 2 sons are

also very active in the business, where they manage the promotion and running of the online sales platform. A truly impressive business model that was exceptionally executed, turning what was only 10% of the income, into the main income for the farm! As previously mentioned, Vermont Wagyu collaborate with a select number of Dairy farms to produce 150 ET calves a year. This is their main way of producing higher number of calves per year. Roger then produced a fascinating presentation highlighting the different defects he had witnessed in calves over his time in the Wagyu Industry. He expressed his desire for us all to work together, to log and submit any observations of defects or anomalies to a research body so that we can discover new defects and work towards eradicating them.

There was much discussion in that barn that day, a group of wagyu breeders, all talking and working together to progress the breed. A truly inspirational visit!

We then made our way to New York where we had some free time to explore the city the following day. But Susie insisted that we must see Times Square at night, she was right! This was the first of her additional tours! The following day the group split, with some deciding to stay in New York and others heading early to Philadelphia to catch the EAGLES game! I myself went to the match, it was a lot of fun… once I’d realised that it was in fact not that similar to Rugby and that play ended as soon as the ball touched the grass. After a lot of googling of rules we all soon got into the swing of things. As we looked around there wasn’t really any EAGLES opposition fans, it turns out, after again more googling, that the EAGLES have the most formidable fans, so we just blended as true Eagles fans for the night! FLY EAGLES FLY! SUMMER 2024

VOL 86

ELEVEN WAGYU OPERATIONS IN 14-DAYS

ROUTE

Philadelphia, PA to Santa Fe, NM 15 - 17 September 2023

Story written by Susie Marro Mount Bolton Springs, VIC A few of the Australian (AUS) Wagyu family experienced the 72 steps up to Philadelphia Museum of Art, which Sylvester Stallone’s statue immortalises his inspirational performance in the movie, ‘Rocky’.

Still within Pennsylvania, a few hours’ drive from Philadelphia, we arrived at family-owned and operated farm, Synergy Wagyu.

Owner and member of the Australian Wagyu Association, Loren Ruth, historically farmed dairy, and used his knowledge of genetics to move into Wagyu. Loren’s wife, and both their two adult children, Mitchell and Lindsay are key personnel in the business.

Synergy Wagyu produce at the visited farm, and feedlot at another farm which is closer to the processing facility. Synergy produce Fullblood (FB) Wagyu, and have used Australian (FB) Wagyu genetics, including, Mayura Itoshiegenami (Jnr), Mayura L10, Arubial United, Trent Bridge R112 (Jnr), and Olive Grove Q38 to expedite their appetite for elite genetics in their herd.

Synergy has also depicted an F1 consumer market in the USA, and hence are using top quality Fullblood sires over Holstein Cows. Their finishing product is based on a 300+ day grain fed diet program.

What was noticeable about Synergy Wagyu was their similarity to a Japanese style of care of their Wagyu. A traditional shed with stone floor, which also provides great shelter for their herd in all weather.

The Australian Wagyu Association (USA) group trip would not be complete without a visit to Ratigan Brewing Company, Pottstown. Apparently, they make a phenomenal cocktail… ’The Mary Pickford’!

Early morning departure from Philadelphia to Salt Lake City, Utah then in transit to our next flight to Spokane, Washington State. We were greeted by Bar R Cattle, the Reeve’s family, and thanks to Arlie Reeves, we were treated to the muchneeded refreshments.

Now, if you were expecting close to Yellow Stone country, this was probably the place. Bar R Cattle are nestled amongst the rolling hills of Pullman, Washington State. We were treated to a comfortable back of the Ute hay bale seat trip to the sprawling undulating mountainous country of Pullman. Not to mention, the hats and water came in handy – 38 degrees probably one of their hotter days.

From left, Kevin and Leanne Eakin, Lachlan Gilmour, Sammy Harvey, Paul & Kellie Christiansen while visiting Synergy Wagyu.

Jerry Reeves, Owner, and Founder of Bar R Cattle has produced Wagyu in the USA for around three decades. Jerry, and his family have a purpose-built state of the art genetic capture facility incorporating, both Black and Red Fullblood Wagyu genetics.

Day 7 was probably our earliest on schedule, depart Wyndham Moscow Pullman at 3.30am. As to the punctuality, everyone delivered…but unfortunately the bus would not start. In life you always need a Plan B, thankfully Emily came to the rescue and got an Uber at 4.30am in the morning. The only problem there was only (1) Uber on. Ingenious versatility comes into play, thankfully the receptionist owns a special USA Maxi-Ute which ushered our Aussie Wagyu Family to the airport in timely fashion…..nothing like having our farmers experience a trip in the back of the Ute at 4.30am, with their luggage. Yes… we all made the flight from Pullman/Moscow Airport. Heading to Albuquerque airport.

With our schedule still intact, we arrive at Lone Mountain Ranch, Golden - New Mexico which was Established 1965.

In 2005, Lone Mountain Ranch initiated their first Fullblood wagyu embryo transfer program.

Reid Martin, who presented at the Australian Wagyu Association conference, manages this family-owned Fullblood wagyu operation. Currently, the family vertically integrates from seed stock right through to retail food service. Around 50% of the business relates to beef and 50% relates to seedstock.

After an amazing tour of the farm and the 360 degree roof top vision of those rolling mountains, we departed with generous gift packs, incorporating the most amazing beef jerky (which I read has a special ingredient…maple syrup!)

Finally, we dined at the Market Steer Restaurant, Santa Fe. This was probably one of the top dining experiences of the trip….Lone Mountain Wagyu’s Tomahawk Ribeye.

I thank the Australian Wagyu Association, Matt, Emily and Hannah for an experience of a lifetime, and I finally got to go to Texas…and bought a Texan hat! >>> WAGYU QUARTERLY UPDATE 39

Synergy Wagyu

ROUTE

Santa Fe, NM to Fort Worth, TX 18 - 19 September 2023

Story written by Hannah Hacon Granada Station, QLD Day 8: Em’s Birthday! 4 am start. We hit the ground running from Santa Fe airport. Some literally with team member Kel unfortunately falling hard on the Santa Fe tarmac as she boarded the flight to Dallas Fort Worth (DFW) injuring her leg. Upon our delayed arrival into DFW, I recall an animated Scott de Bruin telling those of us rookie international travelers that DFW was the 3rd largest airport in the world, and we had 21.76 minutes to make it to our connecting flight that was 4 (internal) train stops away! Glancing over at our poor lame friend Kel, we seized a lonely wheelchair from the closest Gate, unapologetically pushing her into it at a canter, and high-tailed it to our connecting flight bound for Oklahoma City, making it in the nick of time.

Landing at Oklahoma City (OK), we charged off to Grasslands Wagyu, making it in time for lunch at the impressive operation of Brian Stamps. Brian and his wife Mandi warmly welcomed us into their beautiful home overlooking the rolling hills of Oklahoma. We had a fabulous afternoon touring their ranch, enjoying some delicious Wagyu brisket, a few beers, and Em’s birthday cake, then bid the Grasslands Team farewell and headed back to OK City for dinner at “Toby Keith’s I Love this Bar and Grill”. Another very fun evening, affectionately accompanied by our token bus driver, Juan - who had become quite emotionally attached to his Aussie passengers.

At least he liked us…we had a few that didn’t!

Day 9 unfolded with the familiar ritual of sipping on an ordinary American coffee as we boarded the bus. Ready to roll, Em did her routine pax count and discovered we were one down! Not again?! After, a couple of phone calls, our straggler loaded, and we finally hit the road and headed up to Don Brown’s Triangle B Ranch. Once again, we were greeted with the most amazing hospitality. Don and his team treated us to a brunch fit for champions complete with mimosas and corn bread in his spectacular barn style house. We all thoroughly enjoyed Don’s stories and gained insights into his

Lone Mountain Ranch

Wagyu operation. After checking out his superstars in the yards, we concluded the visit down the hill at Don’s makeshift shooting range where some of the team blasted a few holes in the landscape with some of Don’s spectacular arsenal! Only in America, right??

We then pushed on to Protocol Farms down past Bowie TX some 4+ hours away. On arrival we literally stepped off the bus and were greeted with whisky shots and beers! Well, Hellooooo Texas!! Phenomenal hospitality once again. The Protocol team put on a beautiful spread and followed it with interesting talks and a tour of their enviable undercover feedlot. Matt and Hannah had their work cut out trying to move us, but eventually got us rolling onto Fort Worth for dinner.

Time poor and completely unaware of our dinner destination, we literally broadsided into the ‘Country Inn and Suites’ in Fort Worth, tossed our bags in our room with the bus still idling, and hurried to Downtown FW. A little shabby after our long day, we found ourselves at the most amazing restaurant; Del Frisco’s - Double Eagle Steak House. Dress code: Upscale.

Whoops! Fortunately, the good people at Del Frisco’s turned a blind eye to the 30 + slightly dishevelled Aussie Wagyu Tour Group members that rolled in that evening. It was pretty amazing to experience this magnificent authentic Texan steakhouse and its ambiance, generously sponsored by Anthony Natale from Bella Cattle. After indulging in a few too many espresso martinis, our last memory of the evening involved an overcrowded Uber ride home via the wrong hotel on the wrong side of Fort Worth. Turns out there’s more than one ‘Country Inn and Suites’ in town!

Good times, Great memories!

SUMMER 2024

VOL 86

ELEVEN WAGYU OPERATIONS IN 14-DAYS

The AWA Tour group was hosted by Santos Patrons Ranch to a grand Texan event with lavish food, drinks and well attended by locals including the local Texan Rangers.

ROUTE

Fort Worth, TX to San Antonio, TX (and home) 20 - 24 September 2023

Story written by Jennifer Harris Sunland Cattle, QLD Hosted by the owners of the M6 Ranch, Kevin and Jessica Moore, along with Kevin’s ‘therapy heifer’, we were entertained listening to their story. We were served a delicious lunch in the M6 barn, which also doubles as an impressive auction ring. Visiting a couple of properties in the North Central Texas area, we inspected M6 cattle and learnt more about the hands-on aspects of their operation. Kevin and Jessica advocate the use of collecting data to measure individual genetic differences, so as to identify top performers within their herd.

After lunch at the M6 Ranch, we also listened to Emily Rabone, Hannah Kirkwood and Matt McDonagh from the Australian Wagyu Association, talk about their roles and heard the latest updates of what is happening within the Wagyu industry in Australia.

We were treated as VIP guests as they shared their Texan charm and hospitality and this made it a memorable visit.

Welcomed by Ray Thomas, who is both a lawyer and cattle rancher, we visited Santos Patrons Ranch. As we disembarked the coach, we were entertained by a Mexican Mariachi Band who played and sang for us as we enjoyed beverages underneath the shade of the trees which added a festive and cultural touch to our visit. It really was a grand Texan event, with lavish food, drinks and well attended by locals including the local Texan Rangers. Ray and his wife Sandra have built a magnificent “lodge” like no other, including a gourmet kitchen and huge entertaining area. They have developed their ranch into not only a Wagyu ranch but a private resort with several cabins for accommodation and they have a vision for further development. We were treated as VIP guests as they shared their Texan charm and hospitality and this made it a memorable visit.

The American Wagyu Association Conference was hosted at San Antonio and was an insightful experience, especially with the focus on the History of Wagyu in America. The conference sessions offered a variety of topics from ‘Trends and Insights into Today’s Consumers’ to ‘Relationships between Producers and Processors’. >>> WAGYU QUARTERLY UPDATE 41

ELEVEN WAGYU OPERATIONS IN 14-DAYS

The emphasis on the power of data collection and the analysis for making informed decisions aligns with modern agricultural practices.

Participating in the trade fair and engaging with stakeholders to hear positive messages about the future of Wagyu in the USA, provided a broader perspective and added to the overall learning experience. Networking with USA counterparts offered valuable connections and insights into different approaches within the industry.

The opportunity to sample and vote on the besttasting Wagyu added a delightful and interactive element to the conference, making it not only educational but also enjoyable.

Overall, our 14-day tour across Canada and the USA, culminating in the American Wagyu Association Conference, was a memorable and action-packed journey ...

Our accommodation was across the road from the historic site of the Battle of the Alamo in San Antonio. This offered us a chance to delve into the rich history of the city and surrounding area.

Overall, our 14-day tour across Canada and the USA, culminating in the American Wagyu Association Conference, was a memorable and action-packed journey, crisscrossing the diverse landscapes and culture of North America. It is always rewarding to gain new insights, make connections, and experience the unique aspects of different regions within our Wagyu industry.

SUMMER 2024

VOL 86

Shaping the future of Wagyu cattle production Meet the contributor herds behind the AWA-PTP

The Australian Wagyu Association Progeny Test Program (AWA-PTP) is making huge progress in enhancing Wagyu genetics throughout the industry. At the heart of this project are the nine contributor herds, each playing a pivotal role in shaping the future of Wagyu cattle production.

The PTP contributor herds serve as the backbone for data collection, genetic diversity and the accurate evaluation of animals ensuring that the breeding decisions are based on a broad representation of the breed, leading to more informed and successful breeding programs.

At the recent AWA AGM, CEO Dr Matt McDonagh, thanked the current contributor herds for their participation stating that “we certainly appreciate the efforts the contributor herds are making in collecting all this data” as it is extremely valuable in proving up the next generation of sires and continuing the great progress made by the AWA-PTP to date.

Aims of the PTP 1.

Generate comprehensive progeny test data on approximately 250 emerging Wagyu bulls.

2.

Capture data on approximately 3,500 female progeny for new and hard to measure traits including female fertility and maternal performance.

3.

Capture data on approximately 3,500 steer progeny for feed efficiency and structure as well as new carcase and eating quality traits.

The significance of contributor herds The AWA-PTP is built upon the foundation of contributor herds, and they are carefully selected based on their genetic material with the aim of improving desirable traits in the next generation of Wagyu cattle.

GENETIC DIVERSITY - representing a diverse genetic pool within Wagyu.

Diversity within and across contributor herds ensures that the PTP covers a broad spectrum of genetic variations within the breed, which is essential for identifying superior genetics and traits.

ACCURACY - providing a larger sample size for evaluation.

More animals from diverse backgrounds contribute to a more accurate assessment of heritable traits. This data is crucial for identifying sires that pass on desirable traits to their offspring and the accuracy of these values.

RELIABILITY - by involving multiple herds, the PTP minimises biases that might occur from data collected from a single source. It ensures that the observations and measurements, such as weights, are more representative of overall performance rather than specific to one environment or management system.

LONGTERM GENETIC IMPROVEMENT - continual assessment and selection based on data collected from contributor herds contribute to the long-term genetic improvement of the Wagyu breed due to genetic linkage.

It helps all breeders make informed decisions about which animals to select for breeding to enhance desirable traits in future generations.

4. Produce high-accuracy EBVs for Project Sires and Contributor Cow Herds as well as benefit the rest of the Wagyu population using genomic analysis and genetic linkage.

5.

Improve outcomes of breeding decisions and increase the rate of genetic gain within the Wagyu breed.

6.

Expand the diversity and size of the reference population for the Wagyu breed, leveraging the AWA genomic, pedigree and performance data.

>>>

Data from the participating contributor herds is extremely valuable in proving up the next generation of sires.

WAGYU QUARTERLY UPDATE 43

SHAPING THE FUTURE OF WAGYU CATTLE PRODUCTION

Meet the contributor herds DELTA WAGYU

located in New South Wales

A family operated business situated in the foothills of the Barrington Tops, New South Wales.

Delta Wagyu are focused on superior genetics and tailor cattle production for domestic and global markets, prioritising profitability. Their approach integrates top genetics into their breeding, meticulously planning matings based on pedigrees, EBVs and phenotype. Delta is committed to supplying quality Wagyu beef, using their deep understanding of Wagyu genetics to inform selection decisions. Their efforts yield cattle with an optimal balance of traits, producing high-quality, marbled carcasses suited to market demands.

KURO KIN WAGYU

located in New South Wales

Kuro Kin Wagyu is committed to the improvement of Wagyu genetics. They are a leading producer of Fullblood and F1 Wagyu cattle and are a major Australian brand of AAAW Group. Kuro Kin Wagyu is comprised of the properties “Wootton” and “Millera” located in the Upper Hunter Valley in Scone, New South Wales. They not only pride themselves on maintaining the highest standards of quality and safety throughout the entire supply chain but also provide stakeholders and consumers with one of the finest farmgate templates that captures the freshness and quality of their prime grazing pastures.

LONGFORD STATION WAGYU

located in New South Wales

Longford Station operates a significant Japanese Black Wagyu breeding and production venture situated in Bendemeer, New South Wales. Their breeding program comprises around 1,800 Fullblood breeding females alongside roughly 200 ET recipient females. Spanning across approximately 7,300 hectares of pasture-improved grazing land in the New England Tablelands, Longford Station is passionate about the improvement of accuracy and overall Wagyu genetics.

SUNLAND CATTLE CO WAGYU

located in Queensland

Sunland’s involvement reflects a commitment to elevating the breed's traits and contributing to the collective success of the AWA-PTP. Paul and Clare began their Wagyu journey in 2007 with an acquisition of over 1,100 Wagyu. Currently, their venture thrives with over 11,000 Fullblood and Purebred Wagyu across their two Queensland properties. Over the years, they have received several awards for their luxury Wagyu including prizes in the RNA Paddock to Palate challenge, signifying years of dedicated breeding efforts at Sunland Cattle Co, reflecting their commitment to achieving and maintaining high standards across their entire herd.

BONYI GRAZING

located in Queensland

The participation of Bonyi Grazing as a contributor herd significantly enriches the genetic diversity of the program. Their specialisation lies in breeding Wagyu tailored for the F1, Fullblood, and Purebred markets, contributing a unique genetic perspective to the program. A family-owned livestock and farming enterprise operating across lthe north-east and south-east of Goondiwindi, Queensland. These locations enable them to leverage diverse environments and resources, impacting the genetic development and adaptability of their Wagyu herd.

IRONGATE WAGYU

located in Western Australia

Irongate’s involvement in the AWA-PTP signifies a dedication to advancing Wagyu genetics and improving overall breed quality. Located on Western Australia's pristine south coast, Irongate specialises in producing world-class Fullblood Wagyu cattle and genetics, with all bulls for sale registered with the Australian Wagyu Association. Their commitment to genetic improvement is evident, with 70% of all calves’ parent verified to an AI sire, enabling tailored selections for each animal. By utilising Fullblood Wagyu semen in their AI programs, Irongate maintains a diverse and exceptional female herd. This dedication underscores their pursuit of excellence in Wagyu breeding.

SUMMER 2024

VOL 86

Figure 1

Distribution of the nine contributor herds of the AWA-PTP. The geographic spread of these contributor herds enhances the diversity of genetic inputs, ensuring a comprehensive evaluation of Wagyu traits across different environments and management practices.

MARATHON WAGYU

located in Queensland

The combining of Marathon Wagyu with Codenwarra Wagyu merges some of Australia's best Wagyu genetics, focusing on maternal growth and balanced progeny traits.

Dedicated to ensuring lifelong traceability, Marathon Wagyu meticulously tracks every animal from gestation to processing, emphasising meat quality data. Their focus on innovation is evident through extensive embryo and artificial insemination programs, reflected in exceptional EBVs of key bulls and comprehensive kill data from feedlots in Queensland and New South Wales.

“We were thrilled to be asked to participate in the PTP program because it offers an exciting opportunity to our business and also the Wagyu breed more broadly. We rely on accurate EBVs to provide our clients with reliable genetics so Wagyu-specific traits for reproduction, structure, carcase and eating quality will be very valuable to us and to everyone who is chasing fast genetic progress.

It has been a great opportunity to benchmark a portion of our females against the up-andcoming sires of the industry. We are gaining a clear picture of where we sit in the broader reference and where we can make progress.

We completed 300 joinings in 2022 and 2023 for the PTP Project and are about to undertake another 100 for the 2024 season (Cohort 3). We’ve seen some great results so far and are excited to see the next round of calves drop.” >>>

WAGYU QUARTERLY UPDATE 45

SHAPING THE FUTURE OF WAGYU CATTLE PRODUCTION

HAMILTON PARK WAGYU located in Queensland

ARUBIAL WAGYU located in Queensland

Founded in 1998 by the Maller family, Hamilton Park Wagyu beef has gained recognition for its exceptional taste, marbling and market appeal. Their product is distributed across 22 countries globally holding a strong presence in both domestic and international markets.

Arubial Wagyu is a family owned registered Fullblood Wagyu herd, operating alongside a substantial farming and feedlot enterprises.

Selwyn and Jocelyn Maller, thirdgeneration graziers, oversee the 2,500-Wagyu breeder operation spanning the Maranoa Region and South Burnett aggregations.

Arubial Wagyu runs a growing herd of ,3500 breeding females and are advocates for objective measurement and full transparency. “We pursue excellence in the arena of data harvest and reporting, giving our clients the tools to make breeding decisions based on fact.”

The AWA-PTP is ready to make significant strides in the genetic improvement of Wagyu cattle.

The contribution of the contributor herds is invaluable through their dedication to excellence, commitment to breeding superior genetics and active participation in the program.

They are helping shape the future of Wagyu cattle production. For the latest updates about the project visit:

🖱 wagyu.org.au/for-members /progeny-test-program

SUMMER 2024

VOL 86

Wagyu industry sustainability, reproduction and new technologies AWA's AGM and Technical Workshop

On 14 November, the Australian Wagyu Association held its Annual General Meeting and Technical Workshop in Brisbane, featuring discussions on sustainability, reproduction, and new technology in the Wagyu industry.

Industry experts such as Bobby Miller from Ruminati highlighted using the Ruminati App for farm carbon baselining, highlighting technology’s role in creating sustainability. Danny De Rosa from MEQ explored objective grading technology for live animal and carcass assessment, offering new quality assurance methods.

Matt McDonagh updated everyone on Wagyu Feeder Check improvements and how it’s enhancing feeding program efficiency. Katie Dailey discussed AWA-PTP progeny performance, showing breeding progress, while Carel Teseling emphasised the need for maintaining genetic diversity for long-term sustainable breeding.

To finish the day, Ced Wise compared Assisted Reproductive Technologies in Wagyu breeding, shedding light on breeder considerations and challenges.

Rumanati: Revolutionising Farm Emission Management for Sustainable Agriculture Bobby Miller, a distinguished beef producer from New South Wales, took stage to present on Rumanati, an innovative carbon-baselining platform.

Not only did he describe the challenges faced by farmers but also offered a solution for navigating the complex landscape of emissions measurement and reporting. Bobby stated that, the problem was that “even though all businesses in this environment have a greenhouse gas or an environmental footprint, farmers were being unfairly targeted and held to account for theirs” Bobby's emphasis on giving farmers a voice in the emissions and sustainability conversation resonates with those in the Wagyu Industry. He saw the need to report emissions within supply chains as crucial and emphasised how vital it is to truly grasp our environmental impact. The presentation explained how it is essential to measure emissions across

several scopes, showing the correlation between emissions monitoring and better farm outcomes.

Bobby showed instances where climate-conscious practices, such as soil organic carbon storage and tree planting, not only reduced emissions but also increased production yields, improving soil quality, and bettering livestock productivity.

Rumanati, isn’t just another new technology; it’s a farmer-friendly tool engineered to measure emissions and streamline reporting seamlessly, without disrupting daily farm operations. Its simplistic interface was highlighted as a powerful tool to give farmers the confidence to measure and report emissions accurately. Rumanati's comprehensive approach guides farmers through a step-by-step process tailored for diverse farming domains, encompassing cattle, sheep, grain farms, and feedlots. The tool's abilities range from meticulous data entry to property mapping, emissions reporting - including inputs such as urea and lime usage, livestock measurements, supplementary feed, crop rotations, and even the impact of tree plantations.

Additionally, the tool has the capability to generate comprehensive reports on total emissions, emission intensity, and the allocation of resources, such as fuel among different farm enterprises - offering a holistic view of emissions management. The conversation then went into the practicalities of reducing emissions through actions like planting trees or optimising livestock density.

Overall, Ruminati aims to empower farmers with a tool that not only measures but also strategically manages emissions, fostering productivity, resilience, and sustainability in farming practices. >>> WAGYU QUARTERLY UPDATE 47

MEQ: Innovative Grading Technologies Danny DeRosa, Research and Development Project Leader at MEQ, unveiled the revolutionary technologies they've designed to transform the beef industry and improve meat-eating quality measurement. MEQ was established in 2016 and since then, their vision has centred on delivering technology for objective meat quality measurement for the $700 billion global red meat industry. Danny emphasised their commitment to advancing red meat technology as they were inspired by the previous lack of consistent and actionable data in the industry.

"The red meat space is a $700 billion global industry with a clear absence of objective and actionable data."

MEQ 's Danny DeRosa inveils their new technology designed to transform the beef industry.

“ The red meat space is a $700 billion global industry with a clear absence of objective and actionable data.”

Danny DeRosa, Research and Development Project Leader at MEQ

MEQ presents a range of innovative products, including the MEQ probe, a tool used for assessing marbling and intramuscular fat in hot carcases within 20 minutes of slaughter. This ensures consistent grading across plants, optimises space and time, and delivers a uniform consumer experience. In addition to the probe, the MEQ camera employs video capture to measure carcass traits with unparalleled accuracy, mitigating issues of glare and cut size. Danny highlighted its ease of use and instant data delivery, underscoring its potential to greatly improve grading consistency and consumer satisfaction.

What really sets MEQ apart is live animal ultrasound scanning – a game changing ultrasound technology that provides quality and yield measurements at any stage in the entire supply chain. With over 30,000 scans collected to date, this system allows early identification of high-performing genetics, facilitates early feedback into breeding programs, and drastically reduces emissions by optimising cattle performance earlier in their life cycle.

MEQ is also exploring collaborations with BREEDPLAN to integrate this data, aiming to further advance genetic correlations and enhance the value of its technologies for the broader beef industry.

"By scanning animals early, we are drastically reducing the time for feedback into your breeding programs.

The reduction in time for this feedback compounds generation on generation, driving rapid improvements in overall performance."

Danny's presentation offered a glimpse into the upcoming advancements in beef production — powered by datadriven decision-making, high grading accuracy, and a commitment to sustainability. MEQ aims to take the lead in providing top-notch quality meat while meeting consumer expectations by shifting the red meat market towards precision, sustainability, and high quality.

SUMMER 2024

VOL 86

WAGYU INDUSTRY SUSTAINABILITY, REPRODUCTION AND NEW TECHNOLOGIES

Dr Matt McDonagh: The Wagyu Feeder Check Tool Matt McDonagh, CEO of the Australian Wagyu Association discussed the Wagyu Feeder Check Tool, designed to assess genetic variation in crossbred Wagyu cattle entering feed supply chains. It aims to identify unprofitable animals early on and, more recently, to spot high-performing animals for carcase weight and marbling, potentially reducing resource over-supply and improving sustainability.

Matt stated that, "Wagyu Feeder Check was developed by the Australian Wagyu Association in partnership with Neogen and the CSIRO. Its primary aim is to improve the resilience and sustainability of our Wagyu feeding sector. We understand that these animals are resource-intensive and require substantial investment, and if we can identify ways to enhance sustainability and reduce the carbon footprint, it benefits the entire industry." - Showing its potential to significantly impact the entire Wagyu industry.

The primary aim of Wagyu Feeder Check was to develop a commercial genomics tool for screening XB Wagyu feeder cattle at feedlot entry to predict carcase performance.

This aim was set to counteract the current problem that approximately 10% of Wagyu Feeders underperform (below MB 5) and these feeders loose $1,000 per head through long-fed programs. Using a reference population of 8,000 animals across various supply chains, they analysed traits such as feedlot average daily gain, carcase weight, P8 subcutaneous fat, eye muscle area, and AUSMEAT marble score. The Wagyu Feeder Check Tool predicts differences in these traits and aims to identify the bottom 10% of Wagyu feeders and current trials have showed prediction accuracies between 60% to 70% for traits like average daily gain and carcase weight, with lower accuracies for eye muscle area (marble score around 35% to 40%).

The Wagyu Feeder Check Tool doesn't just stop at predicting carcase performance—it's equipped to identify parentage too. Feeder check allows for easy data sorting and analysis and simplifies the process of identifying animals with desirable traits. To incentivise breeders and promote data sharing, the AWA will offer members who utilise Wagyu Feeder Check a $5 dollar refund for carcase data supplied through a processor for PV'd progeny and any progeny that PV to a sire will be registered to the AWA for free in the slaughter register. This data analysis can then inform strategic management decisions, aiding in optimising the supply chain. By identifying top and bottom performers, the Wagyu Feeder Check Tool promises to be a catalyst for more informed decision-making at every stage of the feeding process, transforming the sector’s efficiency sustainability and profitability outcomes.

Katie Dailey: Insights from the AWA's Progeny Test Program Katie Dailey's presentation provided a comprehensive update on the Progeny Test Program, now in its third breeding year. Katie outlined the progress, data collection, and notable achievements achieved by the program to date.

She stated that the project that will span over 10 years, has seen substantial advancements with cohort one animals and data collection for 400-day weights in contributor herds is ongoing. Additionally, natural heifer joinings for new fertility measures for females, including days to calving EBV, are being finalised.

The first contemporary group of Cohort one steers are set to enter Stockyard Lot Feeders in December, with NFI data expected 100 days after their entry. The subsequent groups will follow soon after.

"We had 1,025 calves born in Cohort one" Katie also touched upon the data analysis, highlighting the variation in birth weights, ranging from 11 to 54 kilos. Despite outliers, most data points fell within an expected range.

The average and median birth weights closely aligned with the breed average (29.5 kg), showcasing the program's success in maintaining consistency with expected values.

The presentation then explored the accuracy improvements of the AWA-PTP, particularly for birth weights and gestation lengths. Graphs demonstrated a significant rise in accuracy percentages as more data was submitted, reaching an impressive 91% for birth weight and 85% for gestation length.

Katie went on to speak about Cohort four nominations, inviting members to participate in the Wagyu Fellowship for Genetic Diversity. The program offered financial incentives to assist in nominating bulls that demonstrate high genetic diversity, emphasising the association's commitment to supporting members' efforts.

“ You will get $10,000 if we accept your sires into the AWA-PTP based on high genetic diversity. ” During the Q&A session, Katie addressed challenges faced in data collection and emphasised the importance of time, proper tools like calf catchers, and efficient handling techniques to ensure accurate and timely data collection. >>>

WAGYU QUARTERLY UPDATE 49

WAGYU INDUSTRY SUSTAINABILITY, REPRODUCTION AND NEW TECHNOLOGIES

Ced Wise: Assisted Reproductive Technologies in Cattle Breeding Ced Wise's enlightening presentation on assisted reproductive technologies in cattle breeding, brought to light the history, challenges, and future prospects of these innovative techniques.

Ced began by explaining the fundamental aims of reproductive technologies, saying; "Basically, the whole system of assisted reproductive technologies is there for one reason and that is to increase the number of superior progeny from the one female. We all know a cow has one calf a year if you're doing a great job, which gives it maybe eight, ten calves in a lifetime. These technologies allow us to increase that enormously - So you get 30 or 40, 50 calves in her lifetime."

Ced went on to speak about the history of reproductive techniques, starting with artificial insemination in the 1940s and progressing through to super ovulation embryo transfer (MOET) in the 1980s, IVF in the 1990s, to more modern methods such as sexed semen, cloning, and the present focus on molecular marker selection and genomics.

The intricate procedures involved in MOET and IVF were described, outlining the processes of inducing super ovulation, fertilisation, retrieving embryos after seven days, grading, and subsequent transfer or freezing. Challenges such as timing, embryo fragility, and procedural accuracy were highlighted as crucial factors that influence success rates. Success rates for various breeds and methods were presented, emphasising differences in conception rates between fresh transfers and frozen embryos and variations among cattle breeds. Challenges in freezing embryos, particularly concerning certain breeds such as Brahmans and these lower success rates have been linked to cell membrane composition impacting the freezing process.

Ced spoke about the complexities of super-ovulation and flushing processes in cattle breeding. He stated that there are significant variations observed between breeds in superovulation effectiveness, emphasising the heritability of this trait among cows and its influence on progeny. The frequency and challenges associated with flushing heifers were detailed, along with an overview of the IVF process, stressing the delicate nature of ova extraction and the need for precise timing.

He then went on to comparisons MOET and IVF methods, outlining the advantages and cost-effectiveness of each approach. While IVF may yield more embryos, MOET is potentially more cost-effective per embryo or calf on the ground due to simpler procedures, though IVF tends to produce higher pregnancy rates per transfer and is more suitable for larger-scale programs.

To finish his presentation, Ced thanked the cattle industry for allowing him to pursue this passion over the last 40 years and he is hopeful for the future of the industry.

Ced Wise shares insights into assisted reproduction technologies at the 2023 AWA Technical Workshop.

Carel Teseling: Genetic diversity and sustainable Breeding Carel's presentation delved into genetic diversity within Wagyu, emphasising its significance in maintaining a healthy and sustainable gene pool. He highlighted the potential implications of limited genetic diversity, touching on issues such as inbreeding depression, of variation in traits, and susceptibility to diseases. For example, once breeding animals are too closely related, you begin to see a decrease in genetic performance - especially in reproductive traits.

This highlighted the complexity and importance of genetic diversity in Wagyu cattle and the need to make this knowledge accessible for breeders.

"The benefit of reducing inbreeding is that it reduces the expression of genetic conditions."

The presentation showed various measures of genetic diversity and how they could be calculated and interpreted.

Carel used examples to illustrate the levels of diversity within progeny and then subsequent generations. By visualising genetic recombination and relationships among descendants, he demonstrated the variability present even in closely related animals. Carel also touched on the practical applications, indicating the potential for using genomic information to predict mating outcomes, identify relatedness to specific ancestors, and guide breeding decisions.

However, there was a note of caution regarding the need for understanding and interpreting the data effectively.

Carel acknowledged that while these tools and measures of diversity were in progress, there was still work to be done in making them user-friendly and useable for cattle breeders. The aim is not just to release tools but to ensure that users can apply them meaningfully in their breeding programs.

STREAM ALL PRESENTATIONS FROM WORKSHOP 🖱 wagyu.org.au/sales-events/videos SUMMER 2024

VOL 86

Reimagine the Red Meat Industry

WATCH VIDEO

WAGYU QUARTERLY UPDATE 51

More Calves with

Follicle Stimulating Hormone (FSH) FSH is renowned globally for maximising outcomes in Bovine MOET & IVF Programs

“

We have found clinically that by controlling the (oestrous) cycle with FSH (and other synchrony drugs) we increase the quality and competence of our oocytes.

Where there are so many uncertainties in IVF, this added control helps

”

maximise the chance of a successful program and get more calves born from each donor we pick up.

Dr Amelia Rentz, Director of In vitro Services, The Repro Group

Repro360 Help Line: 1800 032 355 | Repro360.com.au

ADVERTISER CONTENT

Boost Your Breeding Success Navigating MOET and IVF Choices for Optimal Cattle Reproduction

Seedstock producers can today harness IVF (In vitro fertilisation), FSH-stimulated IVF and MOET (Multiple Ovulation Embryo Transfer) to fast-track genetic improvement by increasing the number of progeny from superior females. Understanding the full spectrum of these options including the impact of follicle stimulating hormone (FSH) is crucial for informed decision-making that aligns with both economic and genetic goals.

and subsequent development into blastocysts. 3 This enhancement is due to the critical role of FSH in synchronising follicular growth, thus yielding oocytes at their optimal developmental stage, leading to more uniform and competent embryos.

Although producers often select MOET due to the higher number of viable embryos collected from a single flush and the higher conception rate of implanted embryos, strategic use of FSH in IVF programs may offer similar advantages. 5

Recent reports by the International Embryo Technology Society (IETS) and the American Embryo Transfer Association (AETA) underscore the pivotal role of in vitro techniques in advancing cattle genetics.1

MOET

No. of viable embryos 6, 7 5 -7

IVF

3 -5

IVF + FSH

4 -8

Real-world studies back the benefits of FSH, showing a significant 55% boost in viable embryo production with FSH-enhanced IVF, as opposed to standard protocols. 8 AETA’s findings echo this, indicating substantial gains in embryo viability -- 68% in beef cattle and an impressive 105% in dairy cattle, highlighting FSH’s significant role. 9 Such evidence firmly establishes FSH as a key factor in modern IVF programs, offering benefits that rival traditional MOET outcomes.

For producers, the choice of reproductive strategy goes beyond a technical decision to envisioning the herd's future.

Ultimately, whichever strategy a producer chooses, the goal is to produce a high genetic merit calf capable of performing to its full potential. 2 Both MOET and IVF excel in optimising offspring from superior dams and sires. However, each method offers distinct benefits, necessitating a clear understanding in order to choose the most advantageous approach.

The pivotal distinction lies in where embryo development occurs: MOET matures and fertilises embryos inside the donor cow, while IVF accomplishes this in a lab setting.

Good quality oocytes selected at the right time of development play a crucial role in successful outcomes. 3 The central hurdle in assisted reproduction is consistently producing high-quality oocytes that can develop into healthy, implantable embryos.4 Enhancing Embryo Yield: The Role of FSH Using Follicle Stimulating Hormone in IVF protocols elevates more than just oocyte counts – it enriches oocyte quality, fortifying them for successful fertilisation

The success of FSH in IVF also varies with cattle breeds, underlying the need for breed-specific strategies when choosing reproductive technologies. For instance, Bos indicus breeds excel in IVF settings, yielding 2 to 3 times more oocytes per IVF collection than Bos taurus breeds.10 This higher oocyte production makes IVF particularly cost-effective for Bos indicus, pointing to the necessity of a customised approach in reproductive technique selection to align with specific breed attributes.

Strategic Selection Selecting the right reproductive technology for a herd or individual animals requires a balanced consideration of the benefits and limitations inherent in IVF, FSH-stimulated IVF and MOET. The increased adoption of IVF in the Americas is attributed to its ability to generate viable embryos in a shorter time frame than MOET. This is largely because IVF permits oocyte collection at frequent intervals – every 7 to 14 days – unlike the extended 30 to 60-day cycles necessitated by MOET, which requires hormonal treatments for superovulation and in-cow embryo production .1,2 >>> WAGYU QUARTERLY UPDATE 53

ADVERTISER CONTENT

IVF’s direct oocyte retrieval from the ovaries streamlines the process, circumventing the need for donor cycle synchronisation and in vivo maturation, making it advantageous in situations where MOET is not viable, such as with young heifers, non-responsive donors, pregnant cattle or when only post-mortem ovaries are available. 2 Furthermore, IVF’s flexibility in semen utilisation – allowing for a single semen sample across multiple donors or varying different bulls’ semen on a single donor’s eggs – maximises the use of elite genetic resources and is compatible with sex-sorting semen techniques. 2,11 Although IVF has these operational flexibilities, MOET still maintains a higher reported conception rate ranging from 8 to 27.8% higher than IVF, which can be a deciding factor for many producers. 5,12 It is crucial to acknowledge that all breeding methods have inherent risks, such as the embryo’s developing environment influencing the postnatal phenotype.1,13 For instance, 3% of calves born through IVF have been linked to large offspring syndrome, a condition also seen, though less frequently, with MOET and artificial insemination.13

Dr Udo Mahne grading MOET embryos.

Regardless of modality, Ced also emphasises the importance of: a.

Fertility and recipient management which he believes are responsible for the biggest variations in pregnancy rates. Producers who start with the most fertile cows in the mob, accurately administer synchronisation drugs and ensure there is optimal nutrition in the two months pre- and post implantation are more likely to achieve optimal outcomes; and

b.

Maximising pregnancies. The cost of running empty recipients can represent the biggest cost to a MOET or IVF program.

The necessity for specialised equipment and laboratory expertise for IVF also adds a layer of complexity and cost that are less of a concern with MOET, which relies on the natural biological processes of the cow.

Dr Ced Wise emphasises the effect of freezing embryos on conception rates and highlights the breed variation between Bos taurus and Bos indicus, “When we transfer fresh MOET embryos in Bos taurus, we get about 70% conception rate. In frozen eggs, that's down to about 60%. So, we lose about 10 % [with the freezing process]. In Bos indicus, we're around 60% if we transfer those fresh. And with frozen, we're down to 40%.” 14 Generally speaking, 20% of useable embryos are unsuitable to freeze.14 According to Ced, Australia’s expansive geography can pose significant practical and economic challenges for IVF given “Oocytes must reach the lab within 22 hours of collection, and the resultant embryos must be implanted on the same day they leave the lab. In addition, more than 20 donors may be needed to make an IVF program commercially viable, whereas only one donor is needed with MOET.”

Lastly producers should consider the limited number of export protocols currently available for IVF embryos.15 Ultimately, the decision between IVF, FSHstimulated IVF and MOET demands a judicious approach and one that carefully weighs the producer's goals against each method’s strengths and drawbacks. Professional consultation is advised to ensure alignment with specific goals, considering the logistical realities faced by producers, particularly in regions where access to advanced reproductive facilities is limited.

References 1 - 15

SUMMER 2024

VOL 86

LIKE A bull AT THE GATE! Well? ... what are you waiting for ?

OPEN THE GATE! Our yearling bulls are ready for work !

All bulls are vet assessed, vaccinated and passed vet assessment with flying colours!

PETE AND PIP BISHOP Owners of Bishop Wagyu | Director of Quality Genetics International

find out more

contact @bishopwagyu.com 0429 454 189 0427 454 189

follow us

BROAD WATER DOWNS PT Y LTD

THE HOME OF DATA PROV EN GENETICS

LOO K I N G TO A D D Q UA LIT Y G E N E T I C S TO YO U R H E R D? NOW IS THE OPPORTUNIT Y TO GE T IN E ARLY AND SPE AK WITH ANTHONY ABOUT WHAT’S IN S TORE FOR 2024!

CONTAC T ANTHON Y

We’d like to extend a warm thanks to all that have suppor ted us this year. We wish you a Merr y Christmas and a Happy New Year

email office@macquariewagyu.com phone 0400 337 472 macquariewagyu.com

Chantal

Anthony