September / October 2021
Wagyu World | September / October 2021 1
100% FULLBLOOD BREEDER
Contact us for Heifer and Bull availability! 2 and Wagyu World | September / October 2021254-723-2977 or 254-379-5064 Jim Kathy Moore info@jmkcattle.com
WORLD’S 1ST DNA VERIFIED & REGISTERED HOMOZYGOUS POLLED PUREBRED AKAUSHI This Bull has it all; phenotypically impressive, multiple generations of elite Akaushi breeding on both sire and dam side.
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MICHELLE JOHNSON MICHELLE@SHOWMEWAGYUPARTNERS.COM
Lamar - Missouri
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Wagyu World | September / October 2021 3
EST. 2007
at the farm in springfield event highlights include
• • • •
- vermont
-
DUAL REGISTERED ANIMALS - USA & AU F154 L0010 TOP 1 - 5% GENETICS there progeny sells! ULTRASOUND & PERFORMANCE DATA HAND PICKED INDIVIDUALS BRED TO IMPROVE ANY PROGRAM
BULLS - HEIFERS - COWS - PAIRS - EMBRYOS
H104 - F154 DAUGHTER
H10 - BAR R 56T DAUGHTER
H11 - 30T GRANDDAUGHTER
G50 - KOUSYUN SON
H20 - BAR R 42Z DAUGHTER
H74 - F154 SON
E102 - ITOMICHI 1/2 GRANDDAUGHTER G99 - ITOMORITAKA DAUGHTER
F94 - WK HARUKI 2 GRANDDAUGHTER
E106 - ITOMICHI 1/2 GRANDDAUGHTER E98 - ITOMICHI 1/2 GRANDDAUGHTER E93 - WK SHIGESHIGETANI GRANDDAUGHTER
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Wagyu World | September / October 2021
FEATURING PROGENY BY SUMO MICHIFUKU F154 - MAYURA L0010 - ITOZURU DOI - TAJIMAX - KOUSYUN BAR R 30T - BAR R 53Y - ITOMORITAKA - WK YASUFUKU JR - TF ITOMICHI 1/2 ITOSHIGENAMI - TF 727 - TF YASUTANI - TF ITOHANA - TF TERUTANI - BAR R 56T BAR R 42Z - HIRASHIGETAYASU & THE EXCITING VT HERDSIRE LINEUP
OVER 70 HEAD WILL SELL! EVENT SCHEDULE
friday 10 am pm 4
Cattle Viewing & Coffee
Pre-Sale Social & Speakers
saturday 10 am pm 12
Cattle Viewing, Coffee & Speakers
1 pm
Auction Begins
Complimentary Wagyu Lunch
FEATURED SPEAKERS DR. JOE EMENHEISER
Dr. Joe Emenheiser is the state Extension Livestock Educator in Connecticut, and he also teaches courses in the Animal Science department at UConn (Livestock Management and Livestock and Carcass Evaluation). In 2019, he became involved with ultrasound research at VT Wagyu as an independent contractor for the Intervale Center. He continues to assist the farm with regular ultrasound scanning and ongoing research applications, including data analysis and genetic selection decisions.
MARK HENRY The Operations Manager of The National CUP Lab & Technology Center (The CUP Lab) in Ames, Iowa in May of 2001. Henry, now the owner of The CUP Lab, LLC, has been dedicated to the advancement of ultrasound technology from the beginning. Software development has been continual over the years concentrating on improving efficiency in every step of the process.
G06 - DARLEY KOTOFUKU SON
H100 - F154 DAUGHTER
H138 - TAJIMAX DAUGHTER
H12 - SANJIROU GRANDDAUGHTER
G92 - 30T GRANDDAUGHTER
G51 - YASUFUKU GRANDDAUGHTER
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Excellence in Wagyu 2019 Triple Crown Steak Contest - Taste Champion 2018 Triple Crown Steak Contest - Taste Champion 2019 Taste of Vermont - People’s Choice Award 2019 American Royal Steak Contest - Reserve Grand Champion product feature
Forbes Magazine Fox News Food Network NBC’s The Today Show Martha Stewart’s ‘Martha Gets Down & Dirty’
Wagyu World | September / October 2021 5
THIS ISSUE September / October 2021 Volume 7, Number 6
14 RANCH REACH
On The Range - La Roca Range
As new breeders, the Beard family now welcomes Wagyu to their 10,000+ acres. The Wagyu join wildlife as well as other breeds of cattle; all of which are a passion of the La Roca Range team. >> By Heather Smith-Thomas
14 22 RANCH REACH
Renaissance Man - Y2 Wagyu
22
Years of studying the genetics, communicating with established breeders and always stepping back to look at the whole picture, the man behind the program is a go to for anything and everything Wagyu. >> By Ronda Applegarth
32 MARKET MATTERS Meat Science
Established University of California at Davis meats lab and the scientists will be the hosts behind The Masters competition. Their cutting edge technology and years of research make the team and scientists at this lab some of the best in the field. >> By Heather Smith-Thomas
EDITOR’S LETTER PUBLISHER’S POST CONTRIBUTORS CONNECTIONS INDEX 6
8 9 10 44 52
Wagyu World | September / October 2021
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36 MARSHALL’S DAILY DISH Wagyu Filet Dip Sliders
The Wagyu World official chef does it again; tantalizes us with yet another amazing recipe. If you don’t start salivating with this issue’s recipe photos, you will once you read the ingredients and how he once again highlights Wagyu. >> Chef Marshall Johnson
36 38 HEALTH & HUSBANDRY Processing Calves
38
Each and every Wagyu calf has tremendous potential and value. With ever changing pharmaceuticals and new and improved techniques, it is important to do best by your calves from day one. We narrow down the basics to help improve you husbandry and bottom line. >> By Heather Smith-Thomas
42
42 LIVING PRIME Nuevo Rancho
A faith based boot company that is offering a new look, comfort and unmeasurable style. Check them out and to see more, visit their store in Fort Worth or go online to see the full collection.
46 MARKET MATTERS Registration 101 - Part 1
46
OK – time to take notes as we cover the basics of registering an animal through the American Wagyu Association. >> By Ronda Applegarth
48 OUT & ABOUT COVER>>
Courtesy of: Chef Marshall Johnson Location: Johnson Residence
This issue contains very essential information; new reproductive technology, the latest happenings at the Australian Wagyu Association and of course the ever popular upcoming events calendar. Wagyu World | September / October 2021 7
Editor’s Letter | WW
A
September / October 2021
NO REST
s we mosey on into fall, I am sure looking forward to some cooler weather and hopefully some much needed rain. Summer has been tasking and as my son started the school year, it didn’t seem like it was that “time of year”. In a blink of an eye summer has come and gone; my son is now moving up a level in school and after much physical labor throughout the summer working on outside projects, I can tell you that I am not getting any younger and maybe have aged faster this summer than any with the aches and pains resulting in back breaking work. The projects are nearing their end and at some point there may be a time to take a breather but it won’t be anytime soon. The bigger project at hand is the continued promotion of this great breed. The team here in the office is continuously brainstorming on different outlets and avenues to promote Wagyu and its product. We are always at work supporting the breeders because the better off each and every breeder is the stronger the Wagyu community and in turn the breed. Whether it is consultation, media design or just connecting folks interested in the breed, we strive to build the Wagyu industry each and every day. We have been in touch with the Wagyu breed for many years now and truly believe in the breed as the answer to not only the cattle industry but to the general makeup of the culinary world. With this, we are taking it upon ourselves to take this commitment to another level by implementing a fresh new channel to not only promote the product of Wagyu, but also a way for each and every program to promote itself. This next year, we are hosting a Wagyu competition like no other. This not-for-profit event will be open to all Wagyu breeders and will demonstrate not only to the culinary genre the superb experience that Wagyu can exude but also to the general public with a campaign involving multiple media outlets. Like I said, we never stop, even when we are feeling like we should. The passion for this breed and its exciting future is what is our driving force. Please stay tuned for more information and how you can be a part of this epic event and Wagyu journey.
Mercedes Danekas-Lohse - Editor
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Publisher’s Post | WW I’m sharing with you the sunset photo I snapped the day it was 107 here in NorCal. I’m looking forward to the American Wagyu Convention coming our way in just a couple of weeks, it’s going to be great to see so many great friends and make new ones as well. From the Convention the next month finds us flying to the other side of the country to Vermont for Sheila Patinkin’s 3rd Production Sale. She once again has brought to you an amazing set of females and bulls, not to mention the wonderful hospitality that Sheila and her crew extend, this is one you won’t want to miss. November brings us the Fall Harvest Sale brought to you by the Texas Wagyu Association, this is going to another stellar event, the entries are numerous and cattle are significant. Shine up your boots and get ready for one very impressive occasion on November 6th in Luling, Texas. The Fall has always been my favorite time of year and I’m looking forward to seeing many of you as well. Enjoy the magazine it is a good one and the articles are wonderful.
Sherry Danekas - Publisher
Publisher: Sherry Danekas sherry@jdaonline.com Editor & Advertising: Mercedes Danekas-Lohse mercedes@jdaonline.com Circulation/Subscriptions: Morgan Fryer P: (530) 668-1224 W: www.buywagyu.net M: P.O. Box 8629 Woodland, CA 95776
morgan@jdaonline.com • (530) 668-1224 Billing/Media: Emilia Zarate emilia@jdaonline.com • (530) 668-1224 Design Department: Israel Robinson israel@jdaonline.com • (530) 668-1224
WAGYU WORLD, is owned and published bimonthly by James Danekas and Associates, Inc. Subscriptions: Domestic: $25.00/one year (Presort Standard U.S. Postage Paid: Tuscon, Arizona., Address corrections requested) International: Canada - $55; Mexico - $100; Foreign - $100
Wagyu World | September / October 2021 9
Contributors | WW
DISCOVERY This Issue’s Three Contributors Share Themselves With Us. HEATHER SMITH-THOMAS Rancher/ Writer
RONDA APPLEGARTH Wagyu Breeder
My favorite aspect of fall is... cooler nights, fall colors, and hopefully some rain.
My favorite aspect of fall is... the cooler weather and hunting elk.
My most memorable Halloween costume as a kid was...a witch costume my aunt made for my cousin, that got passed down to me, and then to my own kids and grandkids.
My most memorable Halloween costume as a kid was...a circus clown and I rode my pony to all the neighbors houses.
My biggest kitchen fail is... and the “dirty burner” smell can pretty much disguise what I am actually cooking and my husband has to make a guess regarding what’s for dinner.
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My biggest kitchen fail is... turning a beautiful Wagyu clod tender into a charcoal hockey puck.
MARSHALL JOHNSON Wagyu Breeder / Chef Restaurateur
My favorite aspect of fall is... cooler temps and less flies. My most memorable Halloween costume as a kid was...superman with blue hair. My biggest kitchen fail is... accidentally pouring the stock down the sink drain that I cooked for 4 hours.
Wagyu World | September / October 2021 11
american wagyu association registered fullblood cattle
Tom & mary Isola 12
Wagyu World | September / October 2021
10772 modoc road white city, oregon 97503 cell | 702-274-1964 tisola702@aol.com
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Wagyu “Board” Burgers
(burgers grilled by the TWA board of directors)
+ live music & dancing
R-C Ranch Lucky 7 Ranch Forerunner Ranch Turner River Ranch Old Three Wagyu Flying C Cattle Triple P Wagyu D & L Texas Stillwaters Ranch Bowman Farms Statkar Farms Prime Valley Farms Big Sky Wagyu Tally Windham Tebben Ranch Rocking 711 Ranch JDH & more
HigHligHTs include OVER 30 BULLS & 40 FEMALES sons and daughters of mayura l0010 hot australian bloodlines never released top 1% sires full sib matings to some of this country’s high sellers catalog and more info hosted at the 2 Bar C Ranch Event Center 17968 FM 1322 in Luling, Texas
www.jdaonline.com 530/668/1224 Wagyu World | September -/ October 2021 13
Ranch Reach | WW
By Heather Smith-Thomas
W
hile La Roca Range is new to the Wagyu industry, it actually has been around since 2005. Rick Beard started purchasing property near Santo, Texas in 2005. “We started out with a small ranch and expanded it as opportunities arose,” he says. In 2011 he sold his company, Chemplex LC, and began developing the ranch. Today the ranch is 10,000+ acres in three different locations. When La Roca began, its primary focus was to provide a beautiful outdoor experience for Rick’s family and friends. To help along Rick’s vision, Johnny Moon – general manager, a cattleman and heavy equipment operator, creates the coastal fields, forages, ponds and lakes throughout the ranch. The improvements to the habitat have made for a more
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stress-free environment for both wildlife and cattle. Through the years of raising whitetail deer and using artificial insemination, he learned that having an outstanding female was very important in creating outstanding offspring. These results can be seen in the deer that inhabit the 4000 acres of the main ranch. As for cattle, Rick started with longhorns and a small herd of Red Angus and has tried several different types of cattle, trying to find the right ones to fit the property and environment. “In doing so, we have created a 16
Wagyu World | September / October 2021
large Angus herd and use our registered Braunvieh in our recip program. In our Angus program, we’ve been utilizing artificial insemination as well as embryo transfer – both IVF and conventional,” Rick says. “We have raised many other breeds of cattle, but Wagyu have become a new focus for our ranch. We have been drawn to the breed because these animals really impress us with their quirky personalities, the docility of the animals, and of course, the unique taste of the meat. The Wagyu seem to excel in every way. So far the most intimidating thing is learning to pronounce the names in the pedigrees correctly,” he says. “When we eventually discovered Wagyu, everyone here fell in love with that breed,” says Rick. “We
went to a dispersal sale in Kansas a year and a half ago to get our first Wagyu cattle and that’s where we got our first bull and some embryos,” Rick says. “That’s where we met Jerry Reeves. Jerry was so helpful and encouraging, and invited us to come to his sale in Washington.” “While we were watching a variety of auctions throughout the United States and the world - collecting genetics that we felt would be good for our program – we actually got into the Wagyu business in a big way,” he says. This happened when Rick’s wife, Janice, attended the sale at the Bar R Ranch this spring. “She wanted to make sure that sure we had the best tools to build our foundation herd. Janice listened and learned a lot from Jerry and Arlie Reeves about what was important in the breed. After learning all that she could about the animals and, armed with the sales catalog, all of us sat in the auction and purchased an outstanding group of cattle,” he says. “We had to start in a hurry because we are getting older! We’ll need walkers and wheelchairs by the time we are finished,” says Steve Frisina, herd and marketing manager, who has worked with Rick for 10 years. The nice thing about Wagyu is that this is a great breed to work with and the cattle
are easy to handle, even for old people. “We are excited at the ranch about some of the spectacular females that are the foundation of our herd. One of these animals is Bar R E50 - a polled cow – and she will highlight our polled program. Along with this fantastic female is a homozygous polled heifer – Bar R G17--and Bar R G2 who is out of the #1 marbling sire in the U.S.– Sanjiro 3. Also in our foundation herd is polled M6 Ms Arimura 933G ET. This spring, we were thrilled by the birth of our first female calf --La Roca Ichi 007J--who is by the polled bull, Midnight, and hopefully she is homozygous polled,” Rick says. “While we have some fantastic females in our herd, we are equally as excited about our herdsires – of these the most prominent are Bar R G60 and Bar R G6. We hope that they will be a great herdsires for us. We are planning on using them in our F1 program this fall and having them prove themselves. We have pulled semen on them for both domestic and international sales,” he says. At this point the ranch has 25 Wagyu cows, 4 fullblood bulls, one polled bull, and many recip cows with Wagyu embryos in the oven. “Our commercial herd is about 1300 cows and the registered Angus herd is about 150 cows. We have F1 production underway, and by September we’ll have about 115 Wagyu-Angus cross calves on the ground. We have already bred another large group of animals (about 150 cows) for F1 calves to arrive in the spring of 2022,” Rick says. Being a part of the healthy meat industry in the U.S. and showing customers the benefits of Wagyu meat (and knowing where their food comes from) is a matter of pride at the ranch. “We’ve worked on capturing a lot of the genetics that are prestigious around the globe and are anxious to watch these animals as they are born, grow and develop. We are eager to see calves from cows that were bred to bulls that include Arubial Bond 007, Bar R Polled Zurutani D64, Sumo Cattle Co Michifuku F154, World K’s Shigeshigetani. “Ultimately, our goal is to raise the very best fullblood and polled animals and to produce bulls to benefit other ranchers – whether they raise Wagyu or want to produce F1s. We believe that using Wagyu on any breed greatly improves meat and carcass quality. We look forward to a very marbled future!” Rick says. “We’re going to flush our donor cows and put embryos in our recips to try to grow our own herd and make some choice animals available for other breeders who want to get into Wagyu,” he says. “We want to be a place for one-stop shopping and do a lot of things with this breed. Someday we hope to have our own production sale. We enjoy those types of events because we get to meet a lot of great people, with the same passion and interest,” he says. Steve says he got hooked on this breed because he is a grill cook and enjoys cooking this meat. “It can make you shine, as a cook! The more people who get to dine on Wagyu, the more popular it will become. It’s definitely a cut above.” Learning what makes an animal special is a challenge. “That is the driving force for what we do. For deer, this means producing antlers with mass, tine length and width. We artificially inseminated deer,” Steve says. “It’s a hard culling process with deer, because you have to watch how antlers develop. Since females don’t grow antlers, you have to watch what their offspring do. It took years to select for the best males. Now we’ve taken that passion for selective breeding into our cattle operation,” he says. All of this experience with genetics, AI and selective breeding have paid off in what they are now doing with cattle. “We select genetics for the economically important traits recognized by both the registered and commercial cattle industry.” Kari Von Krosigk is another member of the ranch team. “She is our animal whisperer and caregiver,” Steve says. Kari is from Idaho and a graduate of Washington State University with a degree in biology and animal Page 18 >> Wagyu World | September / October 2021 17
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science. She has worked at the ranch for 10 years also. “It’s been a wonderful learning experience, watching this ranch grow and develop,” Kari says. Steve says Kari has a good understanding of genetics and also helps keep everyone organized. “She is the glue that holds it together because we have so many things going on. We are very lucky to have her!” Kari says it has been fun to watch this program grow as they learn more about Wagyu. “It will be exciting to see the calves that will be hitting the ground in September, with the combined genetics—the new models!” One thing they’ve noticed is how tame these cattle are, compared with the other breeds they’ve worked with. “I’ve always been a little intimidated by how big cattle are, compared to deer. When we put our first Wagyu into our pastures I was pleasantly surprised at how gentle and friendly they are. They are not scary, at all,” she says. These cattle are also very smart and trainable—and fun to work with. The herdsmen - Eric Brothers and Cezar Ontiveros - help with the cattle – moving them between pastures and helping vaccinate and monitor health from horseback. “Along with their cattle duties of feeding and tagging, they are key components to our hay operation – helping to bale 6000-7000 round bales annually,” Rick says. e Beard “With all that said, we are very proud of the direction that the ranch is ic n a J & Rick headed and would love to have people come to visit us and see our animals and share our passion with the animals and this spectacular industry. Our motto is to “Leave a Good Set of Tracks” and we believe that this will happen in the Wagyu…one big hoofprint at a time!”
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Wagyu World | September / October 2021
TUTTLE - OKLAHOMA
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Wagyu World | September / October 2021 19
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Renaissance By Ronda Applegarth
Ranch Reach | WW 22
Wagyu World | September / October 2021
J
osh Yarbrough and his father Robert Yarbrough of Y2 Wagyu came into the breed approximately 10 years ago breeding fullblood black Wagyu bulls over registered Charolais and Brangus cows. They were so impressed with that first F1 beef, they held back a few heifers to breed up to F2. They realized through experience and discussions with established breeders at that time that often there wasn’t much utility beyond that F2 cross for their program. Within a year, they ventured into fullblood, starting with a couple steers. In comparing the fullblood against the F1 and F2 beef, they realized the drastic difference that can present itself and dove headlong into fullblood Black Wagyu and Akaushi. Josh believes strongly that the traits of both breeds complement each other quite well and sees a commercial future in pairing Black Wagyu and Akaushi when bred correctly. Josh has an immense curiosity and has a propensity to intensively research things in which he is interested. He says he’s learned a lot from visiting with experienced Wagyu breeders, both large and small, primarily in Texas. He stressed the importance of listening not only to word of mouth but actual experiences of breeders and feeders who consistently produce beef. He mentioned breeders like Bruce and Allison Hemmingsen, Ralph Lee, Jim and Joan Chisholm, Burch Wallace, Don Brown, Jim Long, Garth Monroe, and George Lyons as being very serious resources. Analyzing what established breeders had done coupled with intensive pedigree research allowed him to make informed decisions as he navigated his own program’s growth. Josh remembers a solid five years of studying bloodlines before making the jump into Wagyu, often during down time on the rig while working as a drilling fluids engineer, going back as far as he could to discover cow lines that had been overlooked for whatever reason.
He also studied Australian research on market analysis in Japan to discover trends that emerged there, like the prevalence of Kedaka. His ongoing projects in association with Brian Stamps at Grasslands Wagyu and Dustin Bright at Heritage Wagyu has resulted in a small yet elite Black Wagyu Australian herd that is developing Kedaka heritage not widely seen in the US and Kumanami heritage largely through Mayura Itoshigenami JNR. “The best advice I can give anyone new to Wagyu is to develop relationships with like-minded breeders, they can often provide a different perspective to any project and mutually assistance benefits all parties involved.” Through cooperation, they have been able to produce and import to the US a range of Kedaka genetics not seen in the US while also adding to the current pool of Mayura Itoshigenami JNR heritage available at home. Those two lines bred the right way, Josh believes, can achieve added carcass weights while minimizing quality losses like the trends seen in Japan over the last several decades. “Maximizing CW and RFI is the ticket to more money in everyone’s pockets, the trick is limiting the performance sacrifice traditionally associated to achieving those results with Kedaka and Fujiyoshi genetics.” It’s on us as breeders to find a new way to deliver what the fullblood breeders and commercial breeders desire to see with an ever-increasing sense of urgency toward the future as stocks of available semen from the original imports are finite. Josh mentioned the issues that we as breeders run into, at least on the black side of things, including the traditional stigma that we can’t get the growth performance we want. He said we’re fighting two ends of the spectrum with one traditional mindset being the desire to get cattle to harvest weight as fast as possible, quality be damned. The other line of thinking is a slow and steady, quality focused approach which, for many, winds up being too cost prohibitive in commercial circles. Finding that middle ground is what we as a breed need to do to move Wagyu
into the mainstream. Josh is a vocal proponent of EBV technology but said we’ve only measured the abilities of a very small part of the herd book in Australia. We have only looked at one sliver of a very large genetic pie with some historical line having limited data or too small of a sample size. He said that until we have larger data set that consistently achieve results, we must go out and look at these cattle in person, analyze the pedigrees, use 16/16 analysis, and above all prove them through the hook. These tools carried the Japanese a long way. The worst possible thing he sees happening is breeders making multi-generational decisions strictly based on EBV/ EPD projections without verifying that performance on the hook. “You can’t eat that piece of paper and the sooner breeders wake up to that reality the better. Are they a great tool with a world of possibility, you bet, but the work is not finished, it’s just begun.” Along with EBV and EPD data, we need to make breeding decisions based on what the cattle need to succeed and be functional. Nonetheless, this is a terminal breed, and we all need to prove their performance on the hook. Josh pointed out the importance of paying attention to maternal lines and called out specifically JC Ms Umemaru 30. She’s the dam of Rueshaw II, JC Rueshaw 75 and JC Rueshaw 92 to name a few. Josh explained that those bulls were not consistent marblers based on Rueshaw alone. “Identifying maternal lines that achieve your desired outcome is just as important if not more so than sire selection.” Anyone that has produced good cattle knows that the maternal end of the spectrum is just as important as the sire. With that in mind, Y2 Wagyu has identified particular cows both black and red that they’ve procured and developed from elite genetics to foster consistency within their herd from both sides of the equation. Recently, they’ve directed more focus to their Akaushi program. Josh really likes the Akaushi beef performance and noted that a lot Page 24 >> Wagyu World | September / October 2021 23
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of the myths about their performance have been dispelled at this point. He sees a lot of seed stock breeders moving to Akaushi as they build their herds. In the past, people have talked about the inability of red genetics to perform but they’re largely based on programs that feed short and harvest cattle young at 22-23 months versus programs that feed to 28-29 months for fullblood blacks. “It’s comparing apples to oranges.” As more data becomes available over the coming years, Josh thinks you’ll see the reds perform on par with blacks. He feels if there is any breed that can put more money in the producer’s pocket, it’s Wagyu no matter the color. “There is more that unites us than separates us as breeders.” The possibilities for this breed of cattle are truly endless. Y2 Wagyu operates out of two locations. One is South of Norman, Oklahoma with a second location just outside of Kemp, Texas. Their business focus is primarily that of seed stock production but Josh stresses the importance of harvesting cattle. He says they will always harvest a select number of progeny out of the herd every year to make sure they are making the right decisions. He understands that the only way to prove your decisions is by examining the results on the hook. They feed a few cattle out annually on a ration that is not Wagyu specific. Y2’s cattle are generally ready to harvest at 24-29 months. Most of Y2’s beef is sold private treaty in North Texas and Oklahoma. Josh’s focus is not on chasing dollars. His goal has always been about producing high quality beef that they raise themselves. They use quality genetics and provide quality, high efficiency steam flaked feed. The end result is exceptional beef they can share with family and friends. Josh stressed that the Yarbrough’s are a very conservative family. Business decisions are well thought out and made in small steps. They’ve been in business long enough to realize that big steps can be catastrophic. With their slow, measured approach, they’ve dodged some of the financial trauma some breeders have suffered through in this COVID era. He couldn’t imagine being caught trying to grow a herd from scratch, open a feedlot, butcher shop or restaurant in this economy and applauds those who have adapted to make it work. Currently, Robert is operating a small herd of fullblood Akaushi and F1/F2/recip herd while Josh manages an elite donor herd comprised of both Black Wagyu and Akaushi but wants to grow modestly over several more years to around a hundred head of fullbloods and a small herd of recips. Although Josh prefers to sell live cattle, Y2 Wagyu makes their own embryos via IVF and conventional embryo transfer. They stay apprised of and use emerging ET technologies 24
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but have found IVF to be less productive than conventional ET. However, IVF technology continues to gain in popularity especially due to increased semen prices, the increasing rarity of some sires, and the utility of the technology to develop genetics from problem donors. Nonetheless, emerging technology presently being developed may unlock even more potential in IVF through research of mineral and supplemental health studies by Dr. Reinaldo Cooke of Texas A&M University. Josh thinks Wagyu is going to take some time to establish itself more firmly in the United States. The hard work of breeders to further develop and grow the EPD system in digital beef coupled with reinforcement and further development of EBVs from all lines in the Australian association while marrying those predictions to performance on the hook will determine the future of the breed. The light at the end of the tunnel is improved accuracy of EBVs and EPDs paired with association driven
consistent protocols for data collection and a larger percentage of commercial cattlemen will be forced to take notice. It will require program advancements from both a membership level and cooperation between the associations in the US and Australia. We also need to establish funding mechanism for marketing and research at the university level to dive deeper into the science of the Wagyu genome. He has no doubt we can unlock something special using genetics from both sides of the world. “We have genetics they don’t and vice versa; only through working together as breeders and associations can we maximize the potential of Wagyu outside of Japan.” Josh credits his achievements to his faith in God, the support of his father Robert Yarbrough, his wife Amanda, family, and friends.
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CELINA CATTLE COMPANY Fullblood Wagyu HEIFERS, BULLS, COWS, SEMEN & EMBRYOS
see our genetics November 6, 2021 Luling, TX
SEEDSTOCK SOURCE F1 CALF BUYER WWW.ABARNRANCH.COM 26
CADE NICHOLS operations manager Wagyu World972-978-9296 | September / October 2021
Offerings present November 6th
Selling September 24th
H42 FB69689
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Market Matters | WW
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“This lab was chosen to evaluate the how various feeding systems affect rystal Yang is in charge of the meat in the upcoming Wagyu steak shelf life of the meat, and consumer UC-Davis Meat Quality and contest partly because we have the preference on the steaks,” she says. Safety Laboratory, which has expertise in meat-related research, She also collaborated with Dr. Ermicollaborations with the UCand also because the director of that as Kebreab (an animal nutritionist in Davis Meat Lab. The UC-Davis Meat contest is a UC-Davis alumnus and the Department of Animal science) to Lab is a federally inspected meat wants to connect the Wagyu breeders evaluate the seaweed supplements in processing plant located on the UCDavis campus in the Harold Cole Facil- cattle diets to see how it affected shelf with us. The contest will be held next year—in February 2022. It will take a life and quality of meat. “The reason ity for the Study of Biology of Large few months to advertise the contest for that study is because research has Animals. The Meat Lab is part of the proven that using these feed additives and then we will talk about all of the Department of Animal Science and is judging procedures and how we will can reduce methane emissions from used for teaching and research. It is a evaluate everything,” Crystal says. cattle by about 80%. So to expand 5000-square-foot facility containing a This will give time for Wagyu breedmulti-species kill floor, carcass coolers, that research we wanted to make sure ers to become aware of the contest that feeding these seaweed suppleprocessing room, cutting room, anaand prepare for it, and send their meat ments to the animals did not show lytical lab, classroom, and freezers. samples and enter the contest. All of any adverse effect on the final prodThe UC-Davis Meat Quality and ucts, such as shelf life and palatability” their steaks can be shipped to the UC Safety Laboratory, located in Meyer Davis meat lab, in time to be evaluatCrystal says. Hall Room 3324, is a research lab that ed. The contest planners also invited “This is actually a very interesting has a different focus and is run by Dr. some chefs who will help with sensory project, and has shown that there is Crystal Yang (Assistant Professor and evaluations and the tasting part. really no adverse effect on the shelf Meat Scientist in the Department “We will collaborate with those life and quality of meat. So in the of Animal Science). Her research chefs and do objective tenderness future, if a producer can implement includes evaluating the effect of premeasurements, visual observations the feed additive in the animals’ diets and post-harvest factors on safety, and evaluation, and tasting,” she says. quality and shelf-life of meat and meat this could definitely help mitigate the “Taste is very important for those issue with greenhouse gasses, with products. Wagyu steaks, and that’s why they In addition to applied investigations more sustainable production pracwant more than just our opinions as tices. So that’s one of the interesting of meat safety and quality, she also researchers. It will be an interesting projects we’ve been doing here,” she does research in antimicrobial resistcontest.” explains. ance in agriculture and aquaculture There are several people at the Her lab is also involved in various using a novel metagenomics aplab who will participate, including proach combined with bioinformatics. projects with other meat species, all of her students. “They will all be This work will provide a more compre- including chickens. “One project involved in this evaluation, especially is a collaboration between us and hensive understanding of how antibiof the meat tenderness analysis. We Colorado State University to evaluate otic-resistant pathogens and bacteria don’t know how many steaks we will air-chilling versus water-chilling in interact with different food matrices receive, but it will take some time for poultry production, to see how that and the environment. “The main goal us to finish all the objective tenderaffects shelf life in poultry products. of our research is to continue to assist ness measurements. ” she says. It will We wanted to see if air-chilling was in industry efforts to deliver safe, afbe a good learning experience for fordable meats that are high in quality better, compared to the traditional them, as well. and nutritional values--to national and water-chilling method,” she says. “When I told them what we will be “Regarding beef quality, we do global consumers,” she explains. doing, they were very excited,” Crystal research to evaluate different factors “We do all types of research resays. Wagyu is lated to meat, the elite meat, including and a unique meat safety product, so and quality it will be a research. We fun thing to evaluate judge. different It will take pre- and postsome time to harvesting do all these practices, plus evaluations. any interven“There are tions used two big in the packparts to this ing plants contest. One to control part is the foodborne technical pathogens— DR. CRYSTAL YANG WITH FELLOW UCD MEATS LAB STAFF & STUDENTS aspect; we will from a safety evaluate tenderness, sensory and that affect the palatability of meat perspective.” visual aspects. The other part will in(taste, tenderness, juiciness, odor, Her lab is also doing some projects clude a people’s choice product and a texture etc.) as well as shelf life. In adin California to evaluate feeding dition to meat quality and meat safety value-added product choice. This may systems, such as grain-feeding versus be open to the public or at least to a we also spend a lot of time doing grass-fed beef, to see how these broader audience than just us.” There research on antimicrobial resistance systems affect the safety of meat, will be some other judges for that which is also a public health concern, including the prevalence of shiga part, and it will be a lot of fun. and related to meat production, octoxin-producing E. coli, Salmonella, “The value-added contest part is cupational health and environmental acid-resistant E.coli, etc. to determine very new; I haven’t seen this before health,” she says. This is a very diverse the safety aspects of meat from each in other contests. I think this will be research program. feeding system. “We also evaluate
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Wagyu World | September / October 2021
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Meat Science UNIVERSITY OF CALIFORNIA - DAVIS
By Heather Smith-Thomas
Wagyu World | September / October 2021 33
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interesting because many people, especially here in the U.S. have very limited experience with Wagyu products. They usually just think of steaks or ground beef product, so with the value-added aspects we want to see how people respond to the Wagyu bacon and jerky, and how they taste, especially if they have never tried these kinds of products before,” Crystal says. This will be one of the unique aspects of this contest. “Wagyu just by itself stands out because it is such a unique meat—so highly marbled and with a different kind of fat. Even compared to USDA Prime, this meat has more marbling. We feel that this contest, especially the value-added part, will help to promote Wagyu products to the consumers.” They will discover what it is different from the typical meat contest. The value-added part definitely promotes and shows other producers various options that they might do with their Wagyu beef. “Many of them may not realize how they can make other cuts and products from their beef.” Some of the breeders who market their animals directly to the consumer in various cuts and packages might find even more ways to sell their beef. Not many people have ever tried Wagyu bacon or jerky. This is an innovative way to increase interest in this meat, because most people just think in terms of steaks or barbecue, and don’t realize that Wagyu could also provide readyto-eat products. This gives the consumer more choices. “People may not know there are these other options, if the breeder never mentions these other products. They might like to try the Wagyu jerky or processed meats like summer sausage, salami, etc. This will be a fun thing to see.” It will also be interesting to see how many breeders enter this contest with their meat. “I didn’t realize there were so many Wagyu ranchers here, and more and more consumers are hearing about this meat and trying it,” she says. This will be a great contest, and she is looking forward to evaluating these products. Find us
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Marshall’s Daily Dish | WW
horseradish aioli
1/2 cup Dukes Mayo 2 TBSP Hot prepared horseradish drained 1 TSP minced garlic 1/4 TSP Lemon Juice fresh 2 tsp minced fresh chives Salt & Pepper to taste Combine all ingredients and mix well Season with Salt and Pepper to taste Store in air tight container or jar
cabernet beef Au Jus
by Chef Marshall Johnson
the elements
2lbs ground filet mignon steak trim (FAT AND ALL!!!) Salt & Pepper Smoked White Cheddar or Gruyere Bourbon Onion Jam Horseradish chive Aioli Brioche Slider Rolls Cabernet Beef Au jus
bourbon onion jam
4 TBSP Salted Butter 3 sweet onions small diced 1 TBSP fresh thyme chopped 1 cup dark brown sugar 3 TBSP balsamic vinegar 1/4 TSP Salt Heat butter in small sauce pot on medium low heat Add onions cooking until caramelized amber color stirring frequently being careful not to burn this step is the most important!! Add remaining ingredients and simmer until reduced and thick like a jam Cool completely store in air tight container or jar.
2-3 Marrow Bones or 4 to Beef Ribs EVOO Salt and Pepper Lightly drizzle bones or beef ribs with EVOO Then season with salt and pepper Roast in pan 450 to 500 Degrees until roasted and they have a dark amber color and caramelized 1/4 cup EVOO 3 yellow onions rough chopped 4 large or 6 smaller carrots rough chopped 4 large or 6 celery stalks rough chopped 6-8 cloves fresh garlic smashed 6-8 Sprigs fresh Thyme 3 Springs Fresh Rosemary 3 bay leaves 1 TBSP Tomato Paste 1 cup Cabernet Wine 2 32oz Beef stock 1 TBSP Mixed Color Peppercorns 1/2 oz dried morel mushrooms or other dried mushrooms Salt to taste Heat stock pot over medium high heat Add 1/4 cup EVOO Add onions carrots celery cook 5-7 min Add garlic cloves cook 2-3 min Add tomato Paste mix with veggies well cook 3-4 minutes Deglaze with red wine scraping the bottom of the pan then bring to a simmer Add the roasted beef bones to the pot along with their juices including all of the marrow oil that cooks out of the bones while roasting Add Thyme rosemary bay leaves beef stock dried morel mushrooms and peppercorns and bring to a boil Turn down to a slow simmer for 2.5 hours Drain the Stock through a fine mesh colander reserving for the beef au jus.
put it all together •Butter toasted top bun •Bourbon onion jam •Grilled Medium Rare Ground Filet Sliders •Topped With Melted •Smoked Cheddar or Gruyere •Horseradish Chive Aioli •Butter toasted bottom bun •Serve with a side of hot cabernet beef au jus for dipping and tons of napkins CHEERS!!!
premium 100% Japanese 36 Preparation Wagyuusing World | September / October 2021 black Wagyu beef from Diamond T Ranch
Photography by Hillary Johnson
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Health & Husbandry | WW
PROCESSING By Heather Smith-Thomas
38
Wagyu World | September / October 2021
H
ealth care for young calves includes getting them off to a good start at birth (which may include certain medications and or vaccinations along with basic procedures like disinfecting navels and making sure the calves obtain colostrum from mama as soon as possible) and administering the necessary vaccinations between birth and weaning. If calves are to be registered with a breed association there may also be certain requirements to be followed at birth. Christopher Schneider DVM, MS, Merck Livestock Technical Services, has been veterinarian for 25 years, working exclusively with cattle. He was also a professor at the University of Idaho for a number of years, researching infectious diseases of cattle. He now works as a veterinary consultant for Merck Animal Health, to help cattle producers across the country. “My background is cattle, and I’ve had my own Wagyu herd for more than 10 years,” he says. “My advice for people getting into this breed, especially those who have not had much experience with cattle, is to make sure they establish a relationship with their local veterinarian. Your veterinarian can be a resource to help you establish your protocol and vaccination schedule and do the right thing, vaccinate for the diseases in your area, etc. Local breeders and other people within the industry are fine for giving advice, but it’s most important to reach out and quickly establish a relationship with your local vet to help you,” he says. “There are basically three opportunities to handle and process calves. First is when they are born, second is when the calves are given their basic vaccinations at about 2 to 3 months of age (in the West we call it branding time, even though you might not be branding Wagyu cattle), and the third opportunity is at weaning. This will occur at 4 to 8 months of age, depending on your specific program,” says Schneider.
PROCESSING AT BIRTH
When calves are born, it’s a good time to do all the things that are necessary to fulfill the requirements of the breed association. “In some breeds the calf must be weighed, along with
identification of sex, given a tag with individual ID, etc. Sometimes a tissue sample (such as an ear notch) must be taken. For instance if the calf will be registered with AWA, you need a tissue sample to get it registered and get it parent verified, along with the necessary DNA test for unwanted recessive genetic traits, etc. I often recommend a BVD PI test (which also requires a tissue sample),” he says. Depending on the region and disease risks, many producers don’t vaccinate baby calves with anything. They may, however, vaccinate pregnant cows to boost immunity to certain diseases so those antibodies will be in the colostrum, to give protection to their calves; the calves will gain passive transfer of antibodies and have a temporary immunity to protect them until they develop their own immune systems. “The most important thing to do is make sure all calves are mothered up and suckle, so they get mom’s colostrum very soon after they are born. The baby calf needs to suckle mom. Calves are born immunologically naïve and don’t have a complete immune system, so the only way they can be protected from disease challenges is to obtain colostrum from the cow,” he explains. Some vaccines are used in day-old calves, if recommended for that herd by the veterinarian. “Most of the time these are intra-nasal products, squirted into the nose. There are a couple intra-nasal products on the market that producers can ask their vets about, and these can be given to calves during their first week of life. These vaccines are designed to prime the calf’s immune system and protect against certain respiratory diseases.” Your veterinarian can guide you in this, regarding whether or not your calves might need this protection. Some people give an intranasal three or five-way vaccine. “In some regions, calves also receive an injectable Clostridial toxoid product during their first day of life,” says Schneider. There are several Clostridial products, and most of these give good protection against blackleg, malignant edema, and the other deadly Clostridia, including Clostridium perfringens type C and D that cause “enterotoxemia”—a severe intestinal infection in young calves
that creates deadly toxins that can be quickly fatal. “Depending on the region, producers may also give young calves an injectable trace mineral like Bo-Se or Multimin (if their region is short on selenium and/or other important trace minerals). Thus a herd health program for baby calves is basically tag them, test them for diseases like BVD or genetic recessive traits within the breed, and consider what vaccines might be needed for the baby calf. The most important thing, however, is to make sure the calf is mothered quickly and gets colostrum.”
BRANDING AGE
“The next opportunity is when we vaccinate all calves—at 60 to 90 days of age,” he says. This is when the maternal antibodies (the passive transfer from colostrum) is waning and the calf needs to mount his own immunity. “This is very important, as the calves are developing their own immune systems. The typical vaccines given at this time include the clostridial 7 or 8-way vaccines and a respiratory vaccine. I encourage producers to talk with their veterinarian about use of the intranasal products. These products that go into the nose rather than given as an injection are more BQA (Beef Quality Assurance) friendly, and current evidence suggests that they provide protection against respiratory diseases a little quicker than an injected product, and not blocked as much by any residual maternal antibodies from colostrum. The newest one on the market is a product called Bovilis Nasalgen 3-PMH from Merck Animal Health.” This is also a time that many producers castrate any male calves
that are not going to be used for breeding purposes, and dehorn the calves. “After processing, the calves are put back with mom and go out to pasture,” he says. “Some producers, depending on the region, may also use pinkeye vaccine at this time, and possibly some other products, but the basic program at this age is clostridial vaccine and some type of respiratory vaccine,” says Schneider. Talk with your herd health veterinarian to know if you should add any other vaccines to this basic protocol. “I encourage producers to ask their veterinarian about intranasal
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Wagyu World | September / October 2021 39
<< Page 38
products, since this is the new thing on the market. We have new technology, new opportunities for more rapid immunity, and these products are very effective,” he explains. “For high-dollar value cattle, like Wagyu, using the best technology on the market is worth the extra cost,” he says. You don’t want to skimp on health care for these animals. Being able to prevent disease (and reduce treatment costs) or prevent the loss of an animal will more than pay for all the vaccine. WEANING AGE “The best thing you can do to ensure successful weaning is to make sure calves are healthy coming off pasture in the fall, and provide booster vaccinations that include the clostridial and respiratory vaccines. The respiratory vaccine may be another intranasal product or sometimes we switch to an injectable respiratory vaccine, depending on the advice from the veterinarian,” says Schneider. At this time many producers also
40
Wagyu World | September / October 2021
deworm the calves. “This can be an oral or pour-on product, or an injectable product—usually selecting something that will kill both internal and external parasites. Calves generally pick up internal parasites when they are on summer pasture,” he explains. The calves should be weaned and “preconditioned” for a period of time, to ease them through the transition from being with mom and before going into the feedlot. “This transition should be a minimum of 30 days, up to as much as 60 days before moving them to the next phase (the feedlot). So we vaccinate, then wean the calves and get them onto a good feed program so they are eating goodquality grain and hay—before you sell them or move them into a feedlot program.” This gives you a chance to make sure the calves stay healthy, with the least stress from being weaned, and the most protection against disease. “Thus my advice is to booster the earlier vaccinations and get the calves on a good feed product that usually contains a coccidio-
stat—a drug that inhibits coccidia (the protozoan parasites that can cause bloody diarrhea in calves at weaning age if they come in contact with these pathogens).” Fecal material contains the oocysts, and if calves are confined at weaning time and exposed to more fecal material, they will pick up enough of these parasites to become infected, so it is important to control coccidiosis in these calves. Talk to your feed supplier to make sure the product contains a drug that will hinder these protozoa and keep the calves from getting coccidiosis. The goal of any breeder is to have healthy cattle. “Even if a person is planning to have an all-natural program, the thing to remember is that vaccination is very important, and so is the use of a coccidiostat at weaning. Coccidiosis can cause serious problems in calves; it sets them back and inhibits growth and they look bad and feel bad. It’s not ‘natural’ to have a sick calf.” Preventing disease is crucial, rather than having to treat a disease (and have to use antibi-
otics and take those calves out of the all-natural program). “New breeders often have a mind-set that they want to be all-natural, and have the misconception that this includes not vaccinating or using preventative technology. But withholding appropriate technology that prevents disease or parasite infestation is not natural, in my opinion.” It is important to keep calves as healthy as possible. When in doubt, or if you have any questions, ask your veterinarian for advice. The Works With Our In-House Perks!
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25525 E. Lone Tree Road • Escalon, CA 95320 Office: (209) 838-7011 • Fax (209) 838-1535 Cellular (209) 595-2014
Ralph Valdez 360.941.0644
www.crescentharborranch.com 44
Wagyu World | September / October 2021
Fullblood & F1 Wagyu
since
1994
Contact us for your Eblast Needs 530-668-1224 PO BOx 194 WedderBurn, Or 97491 PacificrOgueWagyu@gmail.cOm PacificrOgueWagyu.cOm
Wagyu Breeding & Genetics Sheila Patinkin, Owner Cell: 847-702-7812 • Email: scpatinkin@yahoo.com Roger Osinchuk, Supervisor • 603-313-0676 150 Lower Parker Hill Road Springfield, VT 05156
Representatives
JAKE PARNELL .......................... (916) 662-1298 GEORGE GOOKIN ...................... (209) 482-1648 MARK FISHER ............................ (209) 768-6522 REX WHITTLE ............................. (209) 996-6994 JOE GATES ................................. (707) 694-3063 ABLE JIMENEZ ........................... (209) 401-2515 JASON DAILEY ........................... (916) 439-7761 12495 STOCKTON BLVD., GALT, CA 95632 (209) 745-1515 Office • (209) 745-1582 Fax Web: www.clmgalt.com
GENETICS AVAILABLE
Your All-Natural Solution
800.687.6455 protocolnaturals.net
DIAMOND T RANCH www.DiamondTWagyuBeef.com Home Of
PINNACLE BEEF 100% Black Wagyu
Tom & Mary Isola
10772 Modoc Road • White City, Oregon 97503 Ranch (541) 826-7746 • Fax (541) 826-7756 Cell (702) 274-1964 • Email: tisola702@aol.com
The Western Wagyu Source
(712) 243-4515 www.atozfeeders.com
Lazy Daze Cattle Company
EMBRYOS • SEMEN
CATTLE • MEAT
Tony Tristani
DiamondTRanchWagyuBeef@gmail.com office • 903/284/9145
Full Blood Wagyu
Red and Black
KY SEVEN C U L CATTLE RANCH Hamilton, Texas
Wagyu & Wagyu/Angus Cross
Marysville, California
530-237-6446
The Ultimate in... Calving Ease, Price Premium, and Carcass Quality
100% Wagyu Bulls + Beef for sale!
Kevin & Jessica Moore 2929 Oak Hill Rd Alvarado, TX 76009 • kevin@m6ranch.com Kevin: 817-822-7109 Jessica: 817-822-7402 www.m6ranch.com Production Sale October 7th, 2018
HUMANE CASTRATION
800-858-5974 CallicrateBanders.com
Steve Clonts 13090 W Hwy 70 Pima, AZ 85543
svclonts@hotmail.com (928) 485-7065 (480) 540-2950
Red & Black Genetics Seedstock & Commercial Bulls Embryos & Semen
Ralph Lee 254.223.3557
AUCTIONEER • SALE MANAGEMENT MARKETING AND CONSULTING
Schacher Auction Services
rob@schacherauction.com • 817-219-0102 Schacher• Fort Worth, Texas 76133 5832Robert Wales Avenue 817-219-0102 www.schacherauction.com
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slatorranch.com Wagyu World | September / October 2021 45
Market Matters | WW
AMERICAN WAGYU ASSOCIATION
PART 1
By Ronda Applegarth
46
Wagyu World | September / October 2021
T
he American Wagyu Association was incorporated in Texas on March 14, 1990 and serves to register Wagyu cattle in the United States, Canada and other countries. The Association headquarters is based in Post Falls, Idaho. The Association has a vibrant membership base and continues to promote and develop a sustainable industry here in the US. Registering animals can be a daunting task in any breed and Wagyu cattle are no exception. The American Wagyu Association offers several different options when it comes to becoming a member but you do not have to have a membership to own registered cattle. Membership applications are available on the AWA’s website at http:// www.waygu.org. A full domestic membership is $200 and is renewed annually. If you do choose to become a member, registered animals you may own prior to joining are easily populated into your herd list when your account is activated. In 2018, the CAR (complete animal reporting) program was implemented to assist with data collection to create EPDs. It’s a dam-based program that requires that you enroll your registered breeding age females once a year if they’re active. For each enrolled female, you would record their calving and non-calving data for that year. Data that is related to each cow’s calf can also be recorded, including birth weights, weaning weights and yearling weights. Members are encouraged to enter as much data as possible in an
effort to strengthen the integrity of the resulting EPDs. While the weaning weights are no longer a registration requirement, the AWA encourages that members continue to record weaning weights to strengthen EPD data. If a member participates in the CAR enrollment program, there are some associated savings included, such as breaks in transfer fees and no additional fees when registering calves after DNA testing is completed. A price break for CAR Enrollment fees is also available for members if they update and enroll their cattle prior to the first of February for spring enrollment and the end of June for fall enrollment each year. The AWA adopted an application called Digital Beef as its breed association management software in 2017. When a member logs into their account with the AWA, they are presented with a list of their active animals within the association. The AWA registers animals that are Percentage, Purebred, and Fullblood Wagyu (see definitions outlined in rulebook available on AWA website) . Parent verification is a requirement for animals to be registered with the AWA. Fullbloods have always had to meet the parent verification requirement. Purebreds are also required to be parent verified, as of January of 2018 . DNA can be processed through hair, blood or tissue samples that are submitted to the office in Post Falls, Idaho which are then forwarded to a lab. DNA samples are kept on hand should a member need further testing at a later date. Most functions of registration are done electronically including navigating the DNA process and transfers. Some members also use an “authorized agent” who they can add to their account and grant access to help them with the online registration process. Although members primarily use Digital Beef for recording calves, the application offers comprehensive herd management features as well. There is a litany of functionality such as the ability to create pasture groups and move cattle within them, track breeding inventory, create barn sheets for ultrasound techs and much more. The AWA is helping members become aware of this functionality by covering some of it in the performance series in the newsletter. The staff at the American Wagyu Association is always available to help with questions regarding DNA, the registration process, and Digital Beef functionality.
seedstock for sale Wagyu World | September / October 2021 47
Wagyu Sales, Shows, and Other Happenings
In the News NEW TECHNOLOGY
by Joshua Yarbrough The usage of AI, ET, and IVF technology has grown across the beef world, but especially in Wagyu. I cannot think of a single fullblood Wagyu producer not involved in furthering the practice of cutting edge technologies across the industry. This is often accompanied by a myriad of opinions concerning the evolving technology, but one opinion is universally true: conception can always be higher. While recently attending the Texas A&M University Beef Cattle Short Course, Dr. Reinaldo Cooke highlighted his ongoing study of capitalizing on trace mineralogy, rumen bypass enabled fatty acids, and poly unsaturated fatty acids in a specific formula which has seen marked correlations to increases not only at conception but embryonic development in pregnancies from artificial insemination (AI) and embryo transfer (ET) technologies as found in post mortem analysis with controls. According to Dr. Cooke, the technology behind it could be revolutionary for conception rates. In my opinion, this is especially true in Wagyu due to the driving force behind its action. Wagyu are known to possess the unparalleled ability to produce and deposit high concentrations of omega 3 and omega 6 fatty acids as highlighted by numerous authors such as Dr. Stephen Smith and others. Through complex interactions anti-inflammatory and inflammatory responses associated to varying chain length fatty acid structures found through 18:2 linoleic, 18:3 linolenic, eicosadienoic 20:2 n-6, arachdonis 20:4 n-6, and eicosapentaenoic 20:5 n-3 fatty acids derived from calcium salts of soybean oil (CSSO), Dr. Cooke has identified greater Omega 6 incorporation on the reproductive tract promoting conceptus development and pregnancy signaling, hastened embryo development by day 15 promoting pregnancy establishment, and increased pregnancy rates. Through post AI / ET nutritional management from day 0 through 30 with CSSO, Dr. Cooke has shown in controlled studies through multiple experiments boosts to pregnancy rates ranging from 11.6% to 17.2% in AI and 11.9% in ET. The pregnancy rate gains can be attributed to increases of conceptus length, interferon-tau production, prostaglandin E synthase, 20,50-oligoadenylate synthetase, and blood cell mRNA increases. Dr. Cooke also highlighted results from CSSO supplementation during the last trimester of gestation finding increases to colostrum production in recipients and bioavailability of colostrum in calves. While tracking study calves through the feedlot, Dr. Cooke also highlighted decreased rates of 48
Wagyu World | September / October 2021
respiratory disease (BRD) at feedlot of -12.1% and -13.56%. Furthermore, finished calves were not only healthier but also showed increases to average daily gain (+0.29 lbs/ day), hot carcass weight (+35 lbs), and ribeye area (+0.43). These results advance the body of evidence supporting the cause of in utero fetal programming. What does this all mean? In utero programming effects of CSSO on lifelong health, growth, and carcass development translates to increased return on investment. Dr. Cooke and many others have studied the links between mineralization and performance. Early embryonic health seems to be a driver of consistent performance. The application of CSSO in the study was achieved through a product known as Essentiom fed at 0.25 lbs/day per head mixed into a corn based ration. The estimated cost of Essentiom is $3,000 per ton or $1.50 per pound which equates to a product application cost of $0.375 per day or $11.25 per month. Given the value of Wagyu, increases to rates of calf and associative gains to overall calf health equate to more dollars in your pocket. A cooked tub is presently in development in Waco, TX with a release date to be determined. Given the value of the genetics found in the Wagyu breed, finding budgetary room for such an expenditure should be paramount in a breed where calves on the ground means more prime beef on a plate.
AUSTRALIAN WAGYU ASSOCIATION International Member Update What’s happening
In the last 12 months, the number of international members of the Australian Wagyu Association (AWA) has increased to more than 200 Full members. More than 50% of these are North American members. These members can register Wagyu with the AWA and benefit from the largest global Wagyu registry with linkage to a common genetic evaluation platform used by breeders in over 20 countries. The Worlds’ most comprehensive Wagyu genetic analysis The Australian Wagyu Association provides the only comprehensive genetic analysis for Wagyu cattle globally, covering carcase, fertility, reproduction, and growth trait genetic evaluation. The common genetic base of the global Wagyu population, high levels of genomic testing
and performance recording by AWA members has enabled the AWA’s global genetic analysis. We now provide Estimated Breeding Values that combine pedigree, trait performance and genomic data for more than 200,000 individual animals for members in more than 20 countries. Figure 1 shows the performance recording trends for Fullblood data supplied to the AWA, with 30% year on year increases in carcase trait recording for the last 3 years. Figure 2 shows the increase in EBV accuracy for Fullblood Wagyu cattle registered with the AWA, with new born calves in 2021 having EBV accuracies of 55% for carcase traits and > 65% for birth and growth traits.
evaluation) fees are paid by the Association, meaning that once an animal is registered, the member gets to submit performance recording on their animals at no further cost. The AWA has a Slaughter Register, which enables members to register steer calves with no registration fees and obtain genomic EBVs for these animals at no charge. AWA covers all costs associated with these registrations, except for the DNA testing costs for parent verification. Members can submit carcase data when they receive it. The AWA office has a team of skilled member services staff and geneticists who will be starting early at 5am Australian time to provide service for US members from 1pm Central Standard Time. We will be taking calls to answer all membership, registration and DNA testing questions. We also have a fully online Wagyu Portal through which members can undertake many administrative functions regarding their animals and registrations out of hours. Benchmark your program though the AWA-PTP
Benefits to the International Wagyu Breeders The AWA boasts many benefits to International members, including Herdbook registration fees are a once off charge, with no annual inventory fees. All BREEDPLAN (genetic
The AWA-Progeny Test Program is open to members from around the world. It is the largest Japanese Black progeny test program outside of Japan and represents a unique genetic reference population and sire benchmarking project for global Wagyu breeders. Through the performance recording efforts of our members, the current AWA genetic analysis has substantial genomic and carcase data. Some sires have more than a hundred carcase progeny records with first generation (Foundation sires), second, third and fourth generation sires now proven through the AWA genetic analysis with EBVs reported (see Figure 3 – log scale of sires ranked by carcase records). So far, AWA members have recorded significant carcase progeny data on approximately 250 sires. These span the known Foundation sires, through to 5th generation new Wagyu sires. We have made significant genetic gain over the last 20 years in all carcase traits. The AWA-PTP is specifically designed to bring the number of proven sires to more than 500 sires, by adding another 250 industry sires to the existing number and linking our existing performance and genetic data to a core reference population. The AWA-PTP will test up to 40 new sires per year from around the globe across 2,000 females. These will be benchmarked against new and foundation sires such as Michifuku (WKSFM0164). To create optimal linkage around the world between our existing data and the AWA-PTP, it is highly advantageous to all AWA members participate in the AWA-PTP. So far, AWA members have recorded significant carcase progeny data on approximately 250 sires. These span the known Foundation sires, through to 5th generation new Wagyu sires. We have made significant genetic gain over the last 20 years in all carcase traits. The AWA-PTP is specifically designed to bring the number of proven sires to more than 500 sires, by adding another 250 industry sires to the existing number and linking our existing performance and genetic data to a core reference population. The AWA-PTP will test up to 40 new sires per year from around the globe across 2,000 females. These will be
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Wagyu World | September / October 2021 49
Save the Date
Upcoming Events 2021
FEBRUARY
4
The Masters Shipment Deadline
MARCH
SEPTEMBER
19
Triangle B Ranch - 14th Annual Spring of Opportunities Sale Stigler, Oklahoma
OCTOBER
26
Paramount Pedigrees Sale Luling, Texas
NOVEMBER
06
Texas Wagyu Association - Fall Harvest Event Luling, Texas
9
30
The Masters Contest Reservation Deadline
14
Diamond T Ranch Production Sale Jacksonville, Texas
28
Bar R Ranch Production Sale Pullman, Washington
23-25 American Wagyu Association AGM Fort Collins, Colorado 23
Vermont Wagyu Production Sale Springfield, Vermont
2022 JANUARY
9
National Western Stock Show Wagyu Show
31
The Masters Shipment Acceptance Begins
<< Page 49
APRIL
MAY
JUNE
4
M6 Ranch Bull Battery Sale Alvarado, Texas
Passion For Prime Salina, Kansas
OCTOBER
22
Vermont Wagyu Production Sale Springfield, Vermont mals can be registered with the Australian Wagyu Association and you can participate in the benchmark genetic evaluation program driving the global Wagyu sector. Get some leading next generation genetics
benchmarked against new and foundation sires such as Michifuku (WKSFM0164). To create optimal linkage around the world between our existing data and the AWA-PTP, it is highly advantageous to all AWA members participate in the AWA-PTP.
If you can’t submit a sire, link your herd to the global reference population through the AWA-PTP Wagyu Semen Sale. Through the AWA-PTP Wagyu Semen Sale, we are providing access to semen from leading next generation sires. See the advert in this issue for further information.
AUTHENTIC
AMERICAN
When can you nominate your sire for the AWA-PTP Nominations for the round 2 intake will open in March/ April 2022 for sire entries. If you want to get involved, we encourage you to become a member now, so that your ani50
Wagyu World | September / October 2021
This logo has been created for the use of all Wagyu breeders. If you would like to utilize this artwork to market your Wagyu beef, please contact: mkerby@aol.com
since 1994
featuring
Shigeshigetani TRAIT
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november 6 2021 Wagyu World | September / October 2021 51
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Wagyu World | September / October 2021 53
THE CUTTING EDGE OF WAGYU. A5Wagyu your source of cutting edge genetics.
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A5Wagyu.net 54
Wagyu World | September / October 2021
Design © ella wright
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WAGYU WORLD
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c/o James Danekas & Associates, Inc. P.O. Box 8629 Woodland, CA 95776
From day one our goal has been to develop a herd that will perform at the ranch and on the rail. USDA approved embryo export facilities, a unique feeding concept and objective carcass grading, using one of the few Japanese carcass cameras in the US, are all tools we utilize in producing genetics that have both a local renown and global reach.
GENETICS AVAILABLE
females available November 6th 2021 in Luling, Texas at the TWA Fall Harvest Event Contact Us to see how our embryos, pregnancies, females and bulls can move your genetics from
DISH TO PLATE
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Wagyu World | September / October 2021
