May/June 2021
Wagyu World | May / June 2021 1
g
introducin
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Certified Semen iS available!
sire RUESHAW dam WSI KAEDEMARU 2
aWa fB19622 aaa eaf124671
+ BUllS availaBle By Brady, hB red emperor, BiG al, rUeShamarU & honJo
ContaCt Jim or Kathy moore 254-723-2977 or 254-379-5064 | info@JmKCattle.Com
at the McNeil Ranch in McGregor, Texas
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Wagyu World | May / June 2021
Bulls & Heifers always available!
featuring
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BRADY JMK RUNAMI 089E FB29203 AF130188
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sire: Rueshaw dam: JC Ms Umemaru 30
AVAILABLE EMBRYOS SIRED BY BIG AL, HIKARI, HBRE, HB 518 L7 MS. SYB 005C FB216661 EAF138333
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Lamar - Missouri
402-741-1631
Wagyu World | May / June 2021 3
5th annual
N O I S S A P for PRIME
1 2 0 2 e n u J 5 nsas Salina - Ka
Animals & Embryos sired by
MAYURA L0010 • SANJIRO 3 • SUMO MICHIFUKU F154 BAR R POLLED ZURUTANI D64 • ITOZURU DOI • ITOSHIGENAMI WORLD K’S SHIGESHIGETANI • TYDDEWI N4431 • ARUBIAL BOND Q007 CIRCLE8BULLS Q122 • WSI UMEMARU • BRADY • BIG AL • SR Y13 SANJI TAMAMARU • TRENT BRIDGE N346 • WORLD K’S KITAGUNI JR. CHR SHIGESHIGETANI 5 • KITATERUYASUDOI • WORLD K’S MICHIFUKU BAY ITO MACHO 177
- individuals in the top 5% or better + polled genetics Semen on Top bulls from AU & US! catalog & more info www.jdaonline.com
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Wagyu World | May / June 2021
530-668-1224
Genetics from the top producers of the breed!
+ make plans to attend the
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FRIDAY - JUNE 4TH - 5:30PM (PRE-SALE SOCIAL - DINNER & DRINKS)
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friday june
4 - 10am to 3pm
Wagyu World | May / June 2021 5
THIS ISSUE May / June 2021 Volume 7, Number 3
14 RANCH REACH Elevated Wagyu
Double 8 Cattle Company has a rich history in the cattle business, is the home to some very luxurious Wagyu genetics and has an amazing meat business pumping out top quality products. Join us as we learn more about the family behind the Double 8 name and their thoughts on the breed and product marketing. >> By Heather Smith-Thomas
14 20 MARKET MATTERS Feeder to Breeder
Long time cattle feeders have taken their knowledge of feeding out fat cattle and are applying it to their own set of genetics; Wagyu genetics! The Feddersen family, a long time respected feeder out of Iowa is now a birth to final product source for quality Wagyu beef. >> By Heather Smith-Thomas
20 COVER>>
Courtesy of: Double 8 Cattle Company Location: Mount Vernon, Ohio 6
Wagyu World | May / June 2021
EDITOR’S LETTER PUBLISHER’S POST CONTRIBUTORS CONNECTIONS INDEX
8 9 10 38 44
28 OUT & ABOUT
It’s been a busy spring of events and we cover them all! From Oklahoma, North Carolina, back to Texas and Australia; we’ve got the details to keep you in the know
28 34 RANCH REACH
Successful Foundation
Booth Creek Wagyu is the result of a very smart and successful business man paired with the most luxurious breed of cattle in the world; this is how new found breeder, Dave Dreiling, became inspired and saw the endless possibilities in Wagyu cattle. >> By Heather Smith-Thomas
34 40 MARSHALL’S DAILY DISH Wagyu Birria Dip Sando
Wagyu with a major punch of flavor sums up this recipe - this is not your everyday sandwich! >> Chef Marshall Johnson
42 42 MARKET MATTERS Shipping Meat
We all know there are different options and methods but what is the best - we investigate. >> By Ronda Applegarth
40 Wagyu World | May / June 2021 7
Editor’s Letter | WW
A
May / June 2021
BEING A MOM
s I have mentioned many times (because I’m your typical mother and love my child) I have one son named Sutter. I’ve never been a kid fan; never babysat, never liked to hold friends’ babies, never been one to want to have many children. I had to have a nurse teach me how to hold a baby correctly and put a diaper on my child when he was born. I of course have gotten better with all this since I’ve been forced to be in the “kid circuit” since I now have one myself and find myself thinking kids can be pretty fun. You can say that becoming a mom can change you in many ways. When raising a child on a ranch, they get to experience a lot of life’s lessons early and are faced with the realities of life as well. With livestock, we all know the worst can happen at times and as my dad always said when I was growing up, “if you’re going to have animals, you’re going to have dead animals.” As a mom it’s always hard to watch your child be distraught, especially when they’re upset over an animal they loved perishes. It’s been a tough spring for Sutter; his mini donkey which was one of two that was gifted to him from his grandmother on his first birthday was found dead as a doornail one morning. It looks like he was playing, ran hard right into a “no climb” fence and broke his neck. “Chant” was buried and since we’ve replaced him with a white mini donk named “Dre”. This was tragic for the entire family as we all take part in chores and general care of the animals. We lose calves in calving season as most people do, chickens will go missing and we also have older cows we periodically have to put down. We always inform Sutter as to these realities as at some point he’s going to know that certain animals are missing and since he’s very involved with the happenings on the ranch, he’s always aware of who and when should be calving etc. I am transparent with him except with Rogè. At Christmas, “Santa” brought Sutter one thing he was very adamant about on his Christmas list, a “fish bowl fish”. Christmas morning he was so overjoyed when a blue Betta fish was waiting for him. He named him Rogè; we have no idea how he came up with this name. Being the good mother that I strive to be, I clean the bowl every week and make sure Sutter feeds him. One day Rogè lay motionless at the bottom of the bowl. I don’t say a word and head directly to the pet store and pick up yet another blue Betta; Rogè part 2. A few weeks later, we have a floater; I again head to the pet store in search of another blue Betta; Rogè part 3. This one only lasted a week. At this point I’m tired of dropping $12 per fish and know I have to tell Sutter the truth in which he cried. I also told him he could pick out a new fish since he has no idea he had already gone through 3. Two weeks go buy and we head into the pet store, I ask, “what’s an easier ‘fish bowl fish’ to manage other than a Betta?” Apparently a Betta fish is the easiest to keep alive so it looks like Sutter may be getting a Guinea Pig. At least it’s not slimy and hopefully will live longer than a few weeks.
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Publisher’s Post | WW
It’s hard to believe that the Covid 19 Pandemic was only 30 days in when I wrote last year’s “Publisher’s Post”, honestly it feels like we’ve been fighting this thing for two years not just one. Fortunately we were able to travel for the sales and managed to have some unforgettable events, to say that the Wagyu breed found itself in 2020/2021 would be an understatement. Things are still holding strong and new people are coming into the business from every direction imaginable. This month we have Jerry Reeves Bar R sale taking place on May 22nd at the ranch in Pullman, Washington. Jerry is one of the true foundation members of the American Wagyu Association. This is one sale that should not be missed. Coming up on June 5th you’re going to want book your reservations now for Salina, Kansas because the Passion for Prime offering is one of the best in its history. The Mid-West Wagyu meeting taking place on June 4th has a great slate of speakers and is an excellent spot to meet and greet new Wagyu enthusiasts. I look forward to seeing many of you at these sales and always enjoy the many conversations I have with so many Wagyu breeders as I make my calls prior to sale day. Take care, stay safe and enjoy the summer.
Sherry Danekas - Publisher
Publisher: Sherry Danekas sherry@jdaonline.com Editor & Advertising: Mercedes Danekas-Lohse mercedes@jdaonline.com P: (530) 668-1224 W: www.buywagyu.net M: P.O. Box 8629 Woodland, CA 95776
Circulation/Subscriptions: Morgan Fryer morgan@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 | May / June 2021 9
Contributors | WW
DISCOVERY This Issue’s Three Contributors Share Themselves With Us. HEATHER SMITH-THOMAS
RONDA APPLEGARTH
MARSHALL JOHNSON
Sometimes I wake up at night worrying about...ranch situations we need to deal with, or family health issues, or what the grandkids will have to deal with if our country continue to slide into socialism or a dictatorship, etc...and then I realize that much of this is out of my control and the best thing I can do is “do my best and leave the rest” in the hands of the One who will see us through adversities even if the end results are not what we envisioned... Today’s new normal is...that nothing is “normal” Regarding society, my grandpa would’ve said...I am not sure what he would have said. Both my grandpas died before I had a chance to talk with them much – one died long before I was born and the other when I was fairly young....but my dad would have said something about the importance of freedom and our responsibility to protect those freedoms and respect the rights and freedoms of others. A free society can only exist if we keep government within its proper checks and balances or otherwise there are always some who would take our freedoms away and give themselves more power—which ultimately is very damaging to society and our way of life in this country.
Sometimes I wake up at night worrying about...whether or not the cows are out! Today’s new normal is...feeding cows. The water situation in my state is dire. Not only are we short of rain for pasture but we’re short of irrigation water as well. Pasture is a premium commodity right now and hay is going to be this summer. Regarding society, my grandpa would’ve said...what is wrong with those people?!?
Sometimes I wake up at night worrying about...everything; my brain never turns off! Today’s new normal is...not a good normal!!! Regarding society, my grandpa would’ve said...he did say before his passing “I won’t live to see the worst of this world with the way I have seen things progress in my lifetime.”
Rancher/ Writer
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Wagyu World | May / June 2021
Wagyu Breeder
Wagyu Breeder / Chef Restaurateur
TOP 5% & HIGHER GENETICS
AVAILABLE JUNE 5TH, 2021
LMR MAYURA 0336H LMRFR0336 DOB: 03/31/2020 Tatt: R0336 Male Owned by: Lone Mountain Cattle Co Golden NM
MAYURA L0010
2019 born calves
ITOSHIGENAMI MAYURA ITOSHIGENAMI JNR .......................... MAYURA DAI NI KINNTOU 1 MAYURA L0010 MAYURA ZULU MAYURA H0159 ..................................................... WAGYU GENETICS AIZAKURA D8371 WORLD K’S SANJIROU BAR R SANJIRO 4P ................................................ BAR R MISS FUKUTSURU 47K LMR MS SANJIROU 4P 5557C WORLD K’S SHIGESHIGETANI 1593 LMR MS SHIGESHIGETANI 9226W.................. BR MS MICHI-8614 2660
BREED Avg. EBVs
THE HERD SIRE LOT 32
EBV +1.0 +9 +16 +19 +21 +1 +15 +1.3 +0.0 +0.0 +0.8 +0.17 $141 $120 $110
TRAIT
BreedPlan for - 0336H EBV pErcEntilEs for 0336H EBV
birth weight (kg) 200-day Wt (kg) 400-day Wt (kg) 600-day Wt (kg) mature cow weight (kg) milk (kg) carcase weight (kg) eye muscle area (sq.cm) rump fat (mm) retail beef yield (%) marble score (%) marble fineness (%) self replacing index fullblood terminal index F1 terminal index
+0.5 +7 +12 +14 +14 +2 +22 +6.9 -1.3 +1.1 +2.4 +0.36 $251 $224 $217
LIGHTER LIGHTER LIGHTER LIGHTER LIGHTER HIGHER HEAVIER BIGGER LEANER HIGHER HIGHER HIGHER
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1 SON & 4 DAUGHTERS
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L0010’s sire is Mayura ltoshigenami JNR 0139 whose semen just sold for AUS$70,000 per straw – and has passed on his genetic prowess with 842 imaged carcasses – he is in the Top 1% of the breed for MS EBV +3.2; EMA +7.6; and the Indexes (SRI, FTI & F1T): $335, $296, and $290.
SUMO MICHIFUKU F154
Sumo Michifuku F154 has proven himself as an industry Trait Leader across both Marble Score and Carcass Weight EBVs: MS +2.2; CWT +49, both over 80% accuracy. F154 ranks in the Top 1% for the three Index Values (SRI, FTI & F1T): $307, $267, and $246.
1 DAUGHTER
IS OFFERED + EMBRYOS SIRED BY THE TOP BULLS IN THE BREED MAYURA L0010 • ITOZURUDOI • TYDDEWI N443 • ARUBIAL BOND Q007 • BAR R POLLED ZURUTANI D64 PASSION more information + the catalog for PRIME WWW.JDAONLINE.COM Wagyu World | May / June 2021 11
Ranch Reach | WW
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Wagyu World | May / June 2021
By Heather Smith-Thomas
Double 8 Cattle Company is a family-owned farm near Mount Vernon in central Ohio, with sales office in Scottsdale, Arizona. As a member of the American Wagyu Association and the Australian Wagyu Association, this operation has a herd of 100% Fullblood Wagyu on their 238-acre farm. Jeremy Freer and his wife Lindsay Freer were doing traditional farming, raising grain, then started their meat program a few years ago. “Jeremy grew up on a dairy farm that had some beef cattle so he was around cattle during his childhood. In about 2015 we saw grain prices drop and had to decide what to focus on. We debated whether we should continue doing grain farming on a large scale or move into raising cattle. He did a lot of research and talked to a lot of Wagyu owners and was fascinated with that breed and the quality of beef,” Lindsay says. “We already had land and a farm we’d initially purchased for grain farming, and decided to a Wagyu business at that location. After doing research on the breed, my husband was adamant about raising fullbloods rather than crossbreds. He wanted to set ourselves apart and just have registered fullbloods,” she says. They started small, with a few fullbloods and grew from there. “We had some folks working for us who also grew up raising cattle in this area of Ohio. They came on board as our staff to work the farm, and this is how it began.” People ask how they came up with the name of their farm and company. “Two 8’s is significant in our family. My parents were married on August 8 and my husband and I were married on August 8, and that’s why we named it Double 8 Cattle Company. My parents have been married almost 50 years and my husband and I have been married almost 7 years,” Lindsay says. Her husband started many companies and this is what he is good at, along with farming knowledge and business experience. “My personal background is in marketing so I helped with this aspect, and getting the graphics started. After our meat business began to grow, we realized the importance of social media, since we sell direct to consumers. This has always been our thing—selling everything online and direct purchases,” she says. “We use Instagram, Facebook, Pinterest (any kind of social media marketing) and Google advertisements. This has been our focus in growing the business and reaching a larger audience. We’ve also developed some partnerships—not necessarily with other Wagyu owners, but with beef connoisseurs, chefs, folks who develop beef seasonings, bloggers, and other influencers in the beef industry. We have utilized these partnerships to continue to expand Page 14 >> Wagyu World | May / June 2021 13
<< Page 13
our audience on social media and reach more potential customers. “We work with some chefs, get their custom recipes for our products and post them on many recipe sites, which is another way to get our name and products out there. When people come across those recipes, they can click on the product listed in the ingredients, go to our website, and purchase the product for that specific recipe. Utilizing chefs from across the country to create custom recipes with our fullbood Wagyu beef products has allowed us to attract new customers,” Lindsay says. The farm in Ohio currently has about 450 fullblood Wagyu cattle but may expand the herd in the future to keep up with demand for Wagyu beef; they are often sold out of certain products. “We will probably expand our numbers but slowly; we don’t want to do it too fast. Our primary focus is always the high level of care we provide for our cattle. We have enough land to expand the herd, and we are slowly growing,” she says. The cattle-raising practices are centered on a very high standard of care and dedication to the well-being of the herd. The animals are all pasture-raised and fed locally-grown food, but their diet is based on research and recommendations of world-renowned experts in Fullblood Wagyu nutrition. “We might start harvesting additional steers each month, just to meet the demand because customers often ask why we are out of stock on some of the more popular cuts. Customers can sign up to be notified when something is back in stock; they get an e-mail from us when it is entered into inventory. Sometimes when we harvest an animal and get new product in inventory, it is sold out within an hour or less because people are waiting for it. In order to meet demand, we want to grow our herd—but slowly, and do it the right way,” she says. The goal is to continue to produce the highest-quality products. DNA testing is utilized to provide pre-harvest information on beef quality, specifically on marbling (the intramuscular fat) and tenderness (how much shear force it takes to cut/chew a piece of meat). Wagyu beef in general has abundant marbling and tenderness, but genetics of the individual animal play a significant role in both characteristics. There is a correlation between DNA marker testing scores (on a scale of 1 – 10, with 10 being most tender) and post-harvest meat tenderness testing. Looking at the cattle population in the U.S., only 41% have tenderness scores between 6 and 10, while 67% of Double 8 Cattle Company Wagyu have tenderness scores between 6 and 10. In addition, 33% of the Double 8 cattle have tenderness scores between 9 and 10. The marbling and tenderness in Wagyu is unique; the healthy fat marbling that distinguishes it from other beef is linked to the 14
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different DNA sequences of the Stearoyl-CoA Desaturase (SCD) gene. Double 8 Cattle Co. utilizes SCD Testing, which identifies cattle with this dominant Japanese genotype that produces superior fat composition. In most beef from other breeds, stearic acid, which corresponds to the amino acid Valine (V), makes deposited fat harder (solidifies at room temperature). Oleic acid (an omega-9 monounsaturated fatty acid), which corresponds to the amino acid Alanine (A), makes deposited fat softer, which makes the meat more palatable. The genotypes for SCD Testing are VV, VA, and AA, with AA being the most desirable. Due to investment in SCD Testing and careful breeding practices, 92% of the Double 8 Cattle Company Wagyu have the genotype AA. This breeding strategy ensures that the end product is rich in oleic acid, with superior marbling and tenderness. Beef in the U.S. is graded by the USDA, and these quality grades are indicators of the beef’s palatability. There are eight quality grades – Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. Prime, Choice, and Select grade beef is usually found in restaurants and grocery stores, and the lower grades are used to manufacture beef products. Only 2% of all the beef in the U.S. has a quality grade of Prime, whereas 100% of Double 8 Cattle Company Fullblood Wagyu beef products have a quality grade above Prime. All the various cuts offered on the website are above Prime, and even the lesser-known cuts are tender and delicious. Some producers have trouble getting rid of the lesser-known cuts because the popular ones sell out first, but Double 8 Cattle Company has found ways to market everything. “We currently have more than 80 cuts, and when we started it was more like 40. Our cuts are based on customer requests. We also import Miyazakigyu Wagyu, which is Japanese A5 Wagyu from the Miyazaki Prefecture in Japan,” says Lindsay. This offering was initiated by customer requests. “The fullblood beef is amazing, but some people also wanted some Japanese A5 cuts—meat produced in Japan and imported here—so we give customers those options. We sell both on our website,” she says. “We have a market for every type of cut, including liver, heart, etc. If a certain cut isn’t selling well, we take a closer look to see what else we can we do with it. Maybe it can be utilized better for a different cut, or for ground beef. We constantly analyze these things so we don’t end up with product that is not going out the door. We analyze and adjust as needed, or take a specific cut from a certain primal and create something new, if it is not selling well as is,” she explains. One of the offerings on the website is the Wonky
or f t e k r a m t” a e v a h “We ry type of cu eve
“We have a Wonky Wagyu box for fullblood meat and also for the Japanese A5 Wagyu”
Wagyu meat box (“What’s Inside Is a Surprise”) and this is selling very well. “It gives people a chance to order Wagyu products at a discount. These products are cuts that maybe don’t quite fit specific size or weight for a certain cut. Maybe it’s supposed to be 1.5 pounds and something comes in at 0.9 or 0.8 pounds (or maybe it exceeds expected weight) so we don’t enter it into inventory; it goes into one of our Wonky boxes. The customer is still getting a great product with great marbling and tenderness; it just doesn’t meet the size requirement or shape. Maybe it’s a little different because of how the butcher cut the meat,” says Lindsay. You might get anything when you order a Wonky Wagyu box—all sorts of great products. “We have a Wonky Wagyu box for fullblood meat and also for the Japanese A5 Wagyu and those sell out quickly. People know this is an opportunity to get something wonderful at a slightly discounted price, and they don’t care if it’s slightly different shape or size than normal. The Wonky Wagyu box was actually June Duff’s brainchild (she is a long-time employee) and it turned out to be a great idea.” It’s been a great way to utilize the odd products that can’t be put into regular inventory. “We don’t want to waste them because it’s great meat, so this is a way to utilize all of the meat and make sure it goes out the door.” Wagyu beef continues to become more popular as more consumers learn about it. “A big part of marketing is education, getting people to understand what Wagyu beef is, and the difference between fullbloods and crossbreds (which some people call American Wagyu) and to understand marbling. I believe the public is becoming more educated about Wagyu and the benefits in terms of quality and health benefits,” Lindsay says.
good rumen,” she says. “When they reach about 13 months of age, we remove all green feed sources, since that’s what creates the yellow saturated fats. At that point we use corn fodder, straw and a balanced grain blend. At the finishing phase, we keep them on essentially the same ration, but with more access to grains and high protein sources. We try to keep the diet low in soy and fines. Everything we feed can be found on the periodic table. It is very important to Jeremy (the owner) that the feed is all natural and grown locally or sub-locally. We try to use as many local resources as possible,” she explains. “We grow as much of the feed ourselves as we can. For the breeding stock, we have a silage blend and grow all the corn—to make sure we know what our cattle are eating. Though we can’t say for certain that all of our feed resources are 100% non-GMO, we do our best to minimize those influences. And, like most reputable breeders and producers, we do not use any enhancements or hormones,” June says. In Ohio, it is difficult to have an operation certified organic. It is even harder to maintain an organic status. “So, despite our effort to be as clean as possible, we don’t claim to be certified organic, or that we are non-GMO. We just do our best to keep all potential feed sources known and enhanced grains to a minimum,” she explains. Regarding the differences between “grass fed” and “grain fed” cattle, there are benefits and challenges with both approaches. “With beef cattle, to get that really good beefy flavor and rich marbling, you really need some grain sources. You will not get the desired tenderness and umami by only having cattle grass fed. There are some misunderstandings about this. Some people think that by receiving grain it somehow ruins the beef, but in actuality the cattle must have some grain or the beef loses some of its flavor profile. So it is important to have that balance,” June says. “We don’t stuff them with grain; it has to be a proper balance. We allow the cattle to grow into it as they get older and it is important for that final finish. Grain and beef have gotten a bad rap and negative connotation; people think we’re just stuffing feedlot animals with grain to make them gain weight as quickly as possible. But this isn’t the case, especially with this type of beef; the grain is important to have the proper flavor profile,” she says. The feed and water on the farm are tested at least four times a year to make sure the cattle are getting the appropriate nutrients, especially minerals—especially for the breeding stock. “This is very important for the success of our breeding program and the health and nourishment of Page 16 >>
“You will not get the desired tenderness and umami by only having cattle grass fed.”
The Cattle
June Duff is involved with some of the cattle management on the ranch and feeding/finishing the beef animals. Wagyu are fed longer than traditional beef cattle and she explains the multiple-step feeding program utilized by Double 8 Cattle Company. “When the cattle are young, they have their mother’s milk plus access to hay and grass. As they mature, we provide a high-protein supplement (a type of cereal feed) to make sure they have a well-rounded and balanced protein/fiber diet as well, to help them establish a Wagyu World | May / June 2021 15
<< Page 15
want to sell some genetics? 530-668-1224 www.jdaonline.com
give us a call that’s what we like to do 16
Wagyu World | May / June 2021
Jeremy & Lindsay Freer
“We have to educate them about how Wagyu are raised and how it takes so much longer—growing to an older age before they are processed”
the animals. Grasses, grains and water tend to change with the seasons. We watch for any changes, doing the feed testing, and testing the water. During farming seasons, more things get flushed through pastures, so we are very careful with that,” she explains. Because the cattle are fed for a long time, a person must be careful to avoid overfeeding. It takes a delicate balance. “You can’t just put feed in the feeder and walk away. We are with these cattle 3 to 5 hours a day, interacting with them, checking them. We have different rotations in terms of their age. We spend a couple hours in the morning and a couple hours in the evening out there with them every single day,” she says. They are very sensitive, intelligent animals, very kind-spirited and easy-going, and that makes it interesting and enjoyable. The program at Double 8 Cattle Company is more than pasture to plate. These animals are planned and cared for from breeding and the start of life until they become food on your plate. “We are currently using a custom butcher and looking into becoming fully encapsulated and doing our own fabrication and processing as well—just for total quality control because quality is very important to us,” she says. It’s not only the feed the animals eat which has a big influence on the final product; the genetics of that animal also heavily dictate the outcome. “This is why we invest a lot into the genetics we utilize to build our herd. This makes it an expensive animal to raise, because of the feed, the time invested and cost of the genetics—the genetic profiles we invest in to create the best herd possible. This is part of the reason that steak might cost $80 instead of the cheaper price you might pay for a steak at the store,” she explains. “We are exclusively 100% Fullblood Japanese black Wagyu. We do not cross with any other breeds. Many Wagyu breeders produce American Wagyu, and there is some confusion as to what that is. It does not mean it was born and raised in America; it means it is a crossbred animal—crossed with Angus, Charolais or some other breed,” June says. Truth in labeling is important. “People are now beginning to know enough to ask those questions, but unfortunately the USDA hasn’t quite caught up with this yet in grading high-marbled beef types or the labeling. There are no established guidelines on which producers are allowed to call themselves Wagyu and who isn’t. We are waiting for the industry to catch up with that.” Some people wonder why it is so expensive. “We have to educate them about how Wagyu are raised and how it takes so much longer—growing to an older age before they are processed,” says Lindsay. The farmer is taking care of them longer, which is more costly, along with all the efforts with genetics and testing, and certifying them. “We certify ours with both the American and the Australian Wagyu Association. We believe that offering this topof-the-line, above Prime beef justifies the price, but people need to understand the differences between Wagyu and mainstream beef products. There is definitely more awareness now about Wagyu than there was 10 or 15 years ago. At that point, most people hadn’t tried it, or had misconceptions about it, and now this is rapidly changing.
fort collins
- colorado
september 23rd - 25th 2021
annual membership meeting industry speakers social activities
HOSTED BY
HOTEL HEADQUARTERS featured speaker
425 West Prospect Road 970/482/2626
Temple Grandin
Humane Livestock Handling Expert
www.wagyu.org
office@wagyu.com
208/262/8100
Wagyu World | May / June 2021 17
D e s i g n © e l l a w r i g h t. c o m
Ms
Kato 448B
Dau g h t e r o f Wo r l D K ’ s o Ka h a n a Double Monjirou. Full sister to Hikari 2 anD DaM oF a $50,000 bull. H e r o F F s p r i n g b y k a n a D a g e n e 1 0 0 & H i k a r i 2 at W s i
Puslinch, ON, Canada • [t] 1-519-835-9647 • [t] 1-519-223-4444 Email - ken@wagyuworld.com • www.wagyuworld.com
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Market Matters | WW
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arry Feddersen began feeding cattle in 1960 in Iowa and 37 years later he and his son Brad began custom feeding Wagyu cattle. “In 1997 a guy from Texas wanted to custom-feed his cattle in Iowa because of the grain here. He had a half-blood Wagyu program and had them in about 9 different feedlots in Iowa. When the first loads were going out for harvest 14 to 16 months later, we got the best results—so he told his crew to take all his cattle to our feedlot,” Brad says.
bought fullbloods from him. We didn’t have a buyer at that point and had to find one. Our first loads went out and we had them lined out for a certain number to go out every month.” “Then in early 2020 with COVID everything shut own and we were sitting on a bunch of cattle and I was in a panic. A lot of scary thoughts go through your head when you have a wife and two kids to support, and a lot of money borrowed on a deal; you could lose the farm and everything
cut up the meat and sell it online. He came to help me take it home and set it up—with three high-school kids helping us. Then we realized it wasn’t going to work because the ceiling was wood. We got some tin, lined the walls and ceiling and put in a commercial grade epoxy floor. Then I had to buy all new cooling units. Four months later I ended up not using that cooler and had to put in a new freezer.” Brad’s wife works for Acer with computers (for the past 30 years as
“I live about a half mile from my father, and in both places we can hold about 1000 head of cattle, and they kept us full, and we were never below 1800 head. We fed half-bloods for him for about 16 years and he had a few fullbloods once in a while.” Then the owner sold out and did a contract with Sierra Meats in Reno, Nevada. “We were feeding for them but I didn’t see eye-to-eye with them regarding pen numbers and yardage. They hadn’t actually fed cattle before, and it just wasn’t working out. My dad was getting older and I was probably working 70 hours a week and wearing myself out and didn’t have time for family,” Brad says. “Something had to change.” So in 2017 the father-son team decided to build their own fullblood Wagyu cattle operation, and fit that niche market. “We got in touch with Bruce Hemmingsen at UKB and
you have,” Brad says. He told his wife Shawna that he thought the only way they could get out of this dilemma was to sell the meat online. “My friend Paul Mitchell (who I grew up with) hauls my cattle and he called and asked if I was taking a load to O’Neill Pack and I told him I couldn’t. My broker owed me $100,000. I figured I needed to get a walk-in freezer and process the animals myself somewhere and package and sell meat on line. He called me the next day and said he had a friend tearing down a Pizza Hut in Sioux City, Iowa that had a walk-in freezer/cooler,” says Brad. “I didn’t know anything about cooling systems or freezers so I called a friend who owns a bar and asked him what he used for his walk-in freezer. I said I planned to get the animals processed somewhere and bring them home to a walk-in freezer at my farm,
marketing manager). She created a website and took photos of the meat. “O’Neill Pack does the harvesting for us, the carcasses hang for two days and then we cut them. We had to learn the cuts for primals, using the NAMI (North American Meat Institute) book for all the cuts for beef, pork, etc. that the packinghouses use—so we’d be on the same page with all the different primals. We had no idea what we needed to know. There was so much information; it was overwhelming—a lot of it went in one ear and out the other.” Patrick O’Neill helped, making out a cut sheet, and Quality Refrigeration Services helped, as well. “Then my wife Shawna had a phone call from Pete Thompson—who she’d started working with at Gateway when she was 18 years old—and he helped us.” Brad had confidence in his ability to produce the best Wagyu beef because
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feeder of the success he’d had feeding them for so many years. “Wagyu has at least 30 different cuts, and they ended up doing all these different cuts for us, and we found out what worked and what didn’t—what sells and what doesn’t sell,” Brad says. Shawna did the website and they started marketing. “I spent some money on digital marketing and that didn’t work. I did billboards around Sioux City, Iowa, and delivered meat at gas stations. We spent money on magazine ads and that worked, and I did a one-minute spot during a morning radio talk show. That generated more interest, and a local TV station came out and did some free news spots because they wanted to hear our story.” A local freelance writer wrote an article about them for the Iowa Spokesman, which created sales, and another
to breeder
article for a regional magazine. “It was all a chaotic learning experience. Every day was something different. The Sioux City Downtown Partners reached out to Shawna and asked if we wanted to come there during the holidays—the four Saturdays before Christmas—and set up a booth in a building where people come and sell products. Dave Bernstein owned the building in Sioux City and he let us set everything up and leave it there, and gave us an extra week,” Brad says. Brad had a 5th-wheel trailer made with a freezer in it, with their logo on the side. “I would be outside with the pickup and trailer; my wife and kids would be inside the building and we had banners with photos of the cattle, a list of the meat, and a TV going with pictures of the farm. Every week we gave out free samples of hamburger, chili or brisket. We did some radio ads
By Heather Smith-Thomas
for that, and we sold $102,000 worth of meat in those 5 days,” he says. “Our price had to be low, because there is already so much good beef in Iowa and we wanted people to try this meat. My price was low for what the actual value is, but it was the only way to get people trying it. We had ribeye and New York strips, 16 ounces, cut 1 ¼ inch thick and were selling these for $80. Then the 4th of July was coming up and we dropped our price to $60 and sold out within a week and a half,” he says. The tomahawk steaks he sold were 2 pounds, 2 inches thick and $125. “If you look at tomahawks at some other places, the same thing will cost $350. Our customers didn’t really know how valuable this meat was that they are getting from us, but I had to cut up these animals and sell them quickly. We did that to survive and did a lot of Page 22 >>
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<< Page 21
sales on line,” Brad explains. Christmastime was chaos. “Shawna made some packages she put together – one was called “Try Something New.” It had five steaks - a Denver, a ranch, a sirloin filet, a chuck eye and a flat iron, plus two packages of burger patties, all for $125 and a lot of people ordered those for gifts. We took the meat to all kinds of places, including some neighborhoods where you’d be scared to get out of your car and walk up to deliver the meat! You never know who is going to buy the meat!” Their family all works steadily as a team. Shawna does everything from the photos to the website to the marketing and talking to people. “We are on the farm feeding cattle; my mom and dad are in their 80’s and still out there helping us feed cattle. They are ordering the feed and we were ordering the boxes, and labelling all four sides. When the boxes are loaded onto the FedEx truck you don’t know which way they are going to flop, so we wanted a label on all sides. It cost $2600 for the plates to stamp the boxes and we wanted people to see the label,” he says. “We bought some foam boxes that were too small because we didn’t know what size to get, and could only put two pieces of meat in them. So we ended up getting three different size foam packages and different size boxes. Then we needed dry ice so we had to run to Sioux City Iowa for that, bring it back, and in the summer found out that you have to put at least 10 pounds of dry ice in each package. We use FedEx and it has to be a 2 day or less thing. If it takes longer the dry 22
Wagyu World | May / June 2021
ice dissipates. In winter you can cut back to 6 pounds, but in summer it costs a lot more to get it there and you need a bigger box. You are spending more money on your foam and box,” he explains. “We got our name out there. Sometimes we park the freezer trailer at a car lot my buddy owns. People stop by our trailer and buy meat or pre-order. For the holidays we did the Christmas thing, and some companies in Sioux Falls and Sioux City ordered packages for their employees. We dressed up as Santa and Mrs. Santa and visited businesses and all the adults were excited about Santa Claus. People loved it,” he says. In the meat business he doesn’t like working with brokers because they often take advantage of you. He prefers to sell direct to people. “The first Christmas event we did in Sioux City, we were shipping out boxes and packing boxes. Every Sunday night the kids (Dash and Sophie, age 12 and 13) and Shawna packed all the meat in boxes and lined it up in the cooler and on Tuesday mornings we’d go get dry ice and then FedEx would come pick up the boxes—a ground service and express service and we had to get that schedule figured out. Everyone pitched in to make it work,” Brad says. When they did the events in Sioux City, Sophie had one of her friends come stay, and the two girls would take meat orders from people and put it in the computer, and do the credit card payments. They’d give the receipt to Dash (who also had a friend helping him). “They would run those out to me at the trailer, and I would pack it in a bag and hand it to those boys and they would take
it to the customer,” says Brad. It was an efficient assembly-line. Shawna would be telling the customers about Wagyu and answer their questions about the meat and what it tastes like. “When we first started we took steaks and chopped them into samples, and had about 5 different kinds of steaks but they all got mixed up and people weren’t sure which was which. So from then on we’d do just one kind of steak one night and a different kind the next night. But then people had to think about which one they liked best in terms of taste, texture, tenderness, etc.” The kids did videos about the meat, explaining the cuts, and these can be seen on YouTube; this helps the customers learn about the meat. “I didn’t realize there are some people who just eat for pleasure, and we have now encountered those people. We met some who fly around and have been to Japan and many other countries and they buy exotic food and eat for pleasure. They buy the ribeye and New York strip from us and think it must be an A5. My doctor also flies around and eats for pleasure. That’s what their hobby is! It’s similar to how people talk about tasting wine; these people talk about finding the best meat,” he says. “We’ve met people who you’d never think would buy this meat; it’s all different categories and types of people who love this meat. We have now sold to customers in almost every state,” he says. “A week before we started the first 4-week event at Christmastime, I called a guy at Fareway meats; they have 124 stores in Iowa, Illinois, Minnesota, Missouri, Nebraska, and South Dakota and told them I fed fullblood Wagyu and asked if they’d like to try some of my meat. I was so busy shipping out meat for the holidays that I didn’t make it down there but after the fifth week I finally got back to him and apologized and he said don’t worry about it. ‘I’ve watched your kids on the videos and seen it from start to finish with you feeding the cattle and harvesting them and shipping it out. No problem.’ So I went down there to Boone, Iowa to their headquarters and gave them several thousand dollars’ worth of meat, to have 20 people try it and see what they think. He called back and said they were interested.” Brad had a load of 30 head to be harvested and they bought the
primals to take to that store to have their guys cut it up, but they didn’t know much about Wagyu. “They told me that there are more cuts in the Wagyu than in the pork division and beef division combined! My wife has a fulltime job at her work and I am on the farm feeding or hauling manure and didn’t have time to help them out and told them it might be better if they buy the carcasses on hot weight at a certain price instead of by the cut, and they decided they could. Now they have to make up the cut sheet and take it back themselves. Now my name and my logo will be in every store that Fareway owns. “Now we can’t find enough fullbloods. People think they are worth a lot. There are so many half-bloods out there and some are not good quality. There are even some fullbloods that some guys are cheating the system on, that are not that good—maybe not feeding them right. My half-bloods right now are better than a lot of guys’ fullbloods. I work with Desi Cicale in Alabama; she has a Japanese carcass camera. We want to keep data on the carcasses. We try to get steers (from Desi and other people) weighing from about 400 to 600 pounds (nothing over 600) and feed them out, and use the camera to grade the carcass. We want to keep all the information, including their sires, and be able to tell the breeders what their animals should do,” he says. In this breed, it’s all about the beef. “We’ve been doing it long enough that we have it figured out, but when some people cheat the system it affects me on the pricing of these animals. More people should be using the cameras that they use in Japan, to grade them. The USDA needs to get involved, because Desi is grading animals that are coming in from Australia and they are grading only 23 to 30% and this is damaging our market. If a person has never tasted our meat, they wouldn’t know what is good and why would they even want to try it? They are ruining customers for us because people don’t want to pay more money for something that
doesn’t taste much better than regular beef.” “People are buying these animals and selling to Costco and Whole Foods and saying its Wagyu. It’s not even that good, but they are getting a bunch of money for it. If the USDA would step in and use that camera, the guys that are cheating the system would go broke, and it would let the guys who are doing it right be in position to sell their good meat.” “Until people try the really good meat they will never believe it until they taste it. When you do it the right way, it makes a difference. When I
started this business I wanted to do quality, not quantity. Two years ago when they were doing the Triple Crown Steak Challenge I didn’t know about it until they last minute, but we took in some beef that wasn’t even ready and still got second place. But this year we prepared for it and ended up missing Grand Champion by about half a point. We got first in
tenderness, first in taste, first in finest marbling, and first for the healthiest meat with oleic acid in it. I sent in two animals and both of them were in the top 5. I sent another one, just for DNA testing, to Desi, and she said that one outscored everything. She said no one had ever sent two animals in and ever got close to them both being in the top 5 and she said that speaks highly of our consistency.” Wagyu cattle thrive best in a stressfree environment. “These animals are with us, and only us, for 2 years. They know us and we know them. We use high quality, locally sourced ingredients for our nutrition program, focusing on the long-term health of our animals,” Brad says. “Our pastures are on slopes so there are always dry places for the cattle to lie down. Nobody bothers them. We don’t take them anywhere. We once took some to Kansas to feed because they could do it cheaper, but it was a disaster. That feedlot has 70,000 cattle and there are feed trucks running 24 hours a day and cowboys riding the pens every day. They are paid to ride pens but also break and train horses for other people so they bring their green horses to ride pens. The cattle never have a chance to rest because there is always somebody moving and bother them.” “Wagyu cattle need to be left alone; they can’t be stirred up. The ones we took to that feedlot didn’t grade at all. So we just keep them here and feed them ourselves. We use distillers grains that comes from ethanol plants, quality hay and brome, and I also believe that good water plays a part in it. We’ve been doing this long enough to know what we have to do to make that animal the best it can be. People say its 60% genetics and 40% what they eat. That’s why I try to get many people’s genetics and see what we can do with
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Wagyu World | May / June 2021 23
since 1994
Fukutsuru 068 • Kitaguni Jr. Mayura L0010 • Michitsuru Kikuyasu 400 • Shigeshigetani Kenhanafuji • Genjiro • Beijirou Shigefuku • Itozuru Doi 151 Kousyun •Michiyoshi & Sanjirou 3 Ralph Valdez - 360/941/0644 << Page 23
those. If there are greater sires that are producing more marbled meat, we want to know. We did a 2 ½ year spread on feeding halfbloods and we’ve had some pens do well. A halfblood gains 1.5 pounds per day and a fullblood only gains 1.25 pounds per day. If a person is having them gain up to 2 pounds per day they are doing something wrong. A fullblood will only consume about 26 to 28 pounds of feed per day. “We are one of the biggest feeders of Wagyu, feeding more fullbloods than anyone else. If someone says their gains are higher, maybe they are, but they are only doing a few head, and how many out of that small group actually hit the high grades? Desi and I work together, figuring out what these animals should actually do. She’s been to my place and knows all the details.” “I know how to feed cattle. God didn’t make me a basketball player or football player but I am good at feeding cattle; I am a rock star cattle feeder. Now I have people calling to ask me how to do this. We started processing and marketing the meat during the pandemic (not knowing much at all about that end of it) and
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Wagyu World | May / June 2021
made a name for ourselves. We have a lot of people calling and asking questions. And it all happened because we were in a bind financially and had to make it work.” It was a matter of necessity, and sur-
vival. “Some people told me I couldn’t do this or couldn’t do that but I knew in my heart and soul that the product I was producing was good, and that I could do it. I put out more money than I thought I’d have to—like the $30,000 I spent sometimes on marketing every month because nobody knows your name, and all the boxes and shipping, the reefer trailer, etc. Maybe 10 years from now I will think
it was the best thing that ever happened but it’s been challenging and we had some bad experiences. Distributors and brokers are evil people and I don’t want to deal with them anymore. So hopefully, with Desi’s help and the program I’m going to put together, to buy steers, it will work. We will collect the data and see what our cattle are all about. My meat has been compared to Japanese A5 Wagyu. When people taste mine they say it has beefier taste. In Japan they feed a lot more fiber and even though it has a buttery taste it leaves a film in your mouth for 3 or 4 hours. With mine, you just taste that beef and by the 3rd bite it melts in your mouth.” Iowa produces ethanol and the byproduct makes great feed, along with the good hay. “This helps us produce a better beef product. We all worked really hard— my parents, my wife and two kids—to make this work. I have a lot of pride in what we do. We’ve had to make instant decisions and they might be wrong or right, but we had to do something. We had to try to figure it out and run with it, on the fly.” Now the results are starting to pay off.
Wagyu World | May / June 2021 25
Wagyu Sales, Shows, and Other Happenings
2021 Triangle B Ranch - 13
Sales
th
Spring of Opportunities Sale
STIGLER, OKLAHOMA
March 20th, 2021
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Wagyu World | May / June 2021
>> The Results Triangle B Ranch - 13th Annual Spring of Opportunities Sale Averages 2 Fullblood donors 2 Fullblood bulls 16 Fullblood open HeiFers 7 Fullblood bred HeiFers 3 HigH percentage HeiFers 7 “Wagus” HeiFers
$9,200.00 $8,285.00 $8,585.00 $6,822.00 $2,400.00 $2,200.00
Tops Flush: Lot 1: buyer’s choice sire flush of TBR HIKOKURA 035 3025Z sired by WORLD K’S SHIGESHIGETANI ; $25,000 to G$, Tuttle, OK.
Pregnancy: Lot 41: TBR SHIGENAMINAMI 3024Z X TF 802; $15,000 to G$, Tuttle, OK.
Donor: Lot 3: TBR HIKOFUKU 1-3 2 6667F, 4/17/2018 sired by TBR KIKUTSURU DOI 4053A; $14,500 to Joshua Goodsell, Maramec, OK.
Bulls:
Lot 42: TBR ITOFUKUNAMI 6981G, 7/12/2019 sired by TBR ITOSHIGEFUKU 9059W; $10,000 to Philip Parish, Eddyville, KY. Lot 44: SEC 305G, 4/20/2019 sired by TBR MITSUITOFUKU 2149Y; $6,500 to Philip Parish, Eddyville, KY.
Open Heifers: Lot 32: TBR TF1013 1-2 7092H, 6/04/2020 sired by TBR KIKUTNAMI 4051A; $20,500 to G$, Tuttle, OK. Lot 31: TBR KIMIKURA 1-2-6 7090H, 7/18/2020 sired by TBR KIKUTNAMI 4051A; $15,500 to G$, Tuttle, OK. Lot 27: TBR TOMIKO 4-7-3 7058H, 5/01/2020 sired by TBR KIKUTNAMI 4051A; $14,500 to Wyndford Wagyu, United Kingdom. Lot 38: TBR SHIGEKO 1-6-3 7149H, 8/12/2020 sired by TBR KIKUTNAMI 4051A; $11,500 to Wyndford Wagyu, United Kingdom. Lot 29: TBR TOMIKO 4-5-4 7086H, 5/26/2020 sired by TBR KIKUTNAMI 4051A; $10,500 to Wyndford Wagyu, United Kingdom. Lot 35: TBR HIKOFUKU 2-5 7117H, 6/06/2020 sired by TBR KIKUTNAMI 4051A; $9,500 to Joshua Goodsell, Maramec, OK. Lot 25: TBR YASUKO 1-8-1-2 7052H, 4/01/2020 sired by TBR KIKUTNAMI 4051A; $9,000 to Bar V Wagyu, Abilene, KS. Lot 28: TBR KIMIKURA 2-2-1 7062H, 5/14/2020 sired by TBR MITSUITOFUKU 2149Y; $9,000 to Joshua Goodsell, Maramec, OK.
Bred Heifers:
Lot 11: TBR KR 400-77 3 6885G, 3/05/2019 sired by TBR KIKUTNAMI 4051A; $9,750 to Joshua Goodsell, Maramec, OK. Lot 5: TBR HIKOFUJINAMI 6 3 7001G, 5/02/2019 3/05/2019 sired by TBR KIKUTNAMI 4051A; $9,500 to Steve Ries, Eden Valley, MN. Lot 8: TBR YASUKO 1 8 3 6923G, 3/21/2019 sired by TBR KIKUTNAMI 4051A; $9,000 to Joshua Goodsell, Maramec, OK.
Embryos: Lot 46: TF TERUTANI X TF 802; $1,800/embryo (3 Total) to G$, Tuttle, OK..
A perfect spring day set the tone for a perfect sale. An active crowd filled the loft at the Triangle B Ranch headquarters where the event started with a lovely BBQ lunch that included Triangle B Ranch’s meat product and then proceeded with a very successful auction where in the end, animals ended up selling to 9 states and the United Kingdom. A very active bidder base was also present online which made for a very competitive bidding event. The date of this annual event has been set for 2022 and will be next spring on March 19. Managed By: James Danekas & Assoc., Inc. Auctioneer: Butch Booker Online Venue: LiveAuctions.tv Photography, courtesy of: American Wagyu Assoc.
Wagyu World | May / June 2021 27
2021 Bowman Farms - Dispersion Sale
Sales
ROARING RIVER, NORTH CAROLINA
March 27th, 2021
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Wagyu World | May / June 2021
>> The Results Bowman Farms - Complete Dispersion Sale Averages 49 Fullblood Females 17 Fullblood bulls 10 - 2020 born HeiFer Calves 14 - 2020 born bull Calves
$11,174.00 $9,603.00 $9,450.00 $4,900.00
Tops Females: Lot 35: TBR MS KIKUTNAMI 3346Z, 11/30/2013 sired by TF KIKUTSURUDOI; $35,000 to Bob Myers, Camp Hill, PA. Lot 7: BFC SANJIROU 35F ET, 08/18/2018 sired by SANJIRO 3; $22,000 to D & L Texas Ranch, Montgomery, TX. Lot 8: BFC SANJIROU 3 44F ET, 09/17/2018 sired by SANJIRO 3; $19,000 to D & L Texas Ranch, Montgomery, TX. Lot 32: CHR MS KOUSYUN 799F ET, 04/09/2018 sired by KOUSYUN; $18,500 to Wagyu Farms, Center, TX. Lot 31: MFC MS KATO 1137G ET, 03/19/2019 sired by KOUSYUN; $18,000 to Caroland Farms, Landrom, SC. Lot 52: BFC SANJIROU 22F ET, 04/14/2018 sired by WORLD K’S SANJIROU; $16,500 to Daniel Guerrero, Dallas, TX. Lot 9: BFC SANJIRO 39F ET, 4/01/2020 sired by SANJIRO 3; $16,000 to Bob Myers, Camp Hill, PA. Lot 51: BFC CHR YASUFUKU 246T 19E, 08/17/2017 sired by CHR YASUFUKU 246T; $16,000 to Birds Hill Farm, Wilmont, NB, Canada. Lot 39: BFC KITAGUNI 10G ET, 02/06/2019 sired by LMR KITAGUNI 1441Y; $15,500 to Brad Jannenga, Phoenix, AZ. Lot 60: BFC ITOSHIGENAMI 50G ET, 12/20/2019 sired by ITOSHIGENAMI; $15,500 to Birds Hill Farm, Wilmont, NB, Canada.
2020 Born Heifer Calves: Lot 29: BFC ZURUTANI 8H ET, 01/16/2020 sired by BAR R POLLED ZURUTANI D64; $14,000 to Birds Hill Farm, Wilmont, NB, Canada. Lot 56: BFC ITOSHIGENAMI 10H ET, 01/19/2020 sired by ITOSHIGENAMI; $13,000 to Daniel Guerrero, Dallas, TX. Lot 57: BFC ITOSHIGENNAMI 3H ET, 01/11/2020 sired by ITOSHIGENAMI; $13,000 to Daniel Guerrero, Dallas, TX. Lot 54: BFC YASUTANI 40H ET, 10/08/2020 sired by VT YASUTANI 1012 F09 ET; $12,500 to Birds Hill Farm, Wilmont, NB, Canada.
2020 Born Bull Calves: Lot 53: BFC YASUTANI 39H ET, 10/06/2020 sired by VT YASUTANI 1012 F09 ET; $8,500 to B Diamond D, Pleasant View, UT. Lot 19: BFC KITSTERUYASUDOI 38H ET, 09/19/2020 sired by KITATERUYASUDOI J281; $6,000 to Reid Smith, Clayton, NC. Lot 61: BFC ITOSHIGENAMI 34H ET, 09/17/2020 sired by ITOSHIGENAMI; $6,000 to High Hopes Ranch, Bloomer, WI.
Embryos:
Lot 36: BFC ITOZURU DOI 45F ET X TBR MS KIKUTNAMI 3346Z, 4 Embryos; $2,100 per embryo to D & L Texas Ranch, Montgomery, TX. Lot 63: BFC SANJIROU 40F X GVW MICHIFUKU 126-15, 3 Embryos; $1,800 per embryo to Adam Reissner, San Antonio, TX..
Pregnancy: Lot 37: BFC ITOZURU DOI 45F ET X TBR MS KIKUTNAMI 3346Z; $6,500 to Bob Myers, Camp Hill, PA.
Beyond offering the Wagyu industry an incredible selection of genetics, the Bowman family also wins an award for amazing hospitality. The Bowman Farms team opened up their picturesque farm to a very excited group of Wagyu enthusiasts to take a look at the lineup of their sought after genetics. Across the way from the farm where the scenery continued to get better is where the auction took place; housed in a spectacular event venue. The large crowd took over the venue which made for a very competitive and exciting auction and when combined with a very active internet crowd, the outcome of the event made history with record averages within the breed. The final outcome was a gross over $900,000 and animals selling to 15 different states and many parts of Canada. Managed By: James Danekas & Assoc., Inc. Auctioneer: Butch Booker Online Venue: LiveAuctions.tv Photography, courtesy of: American Wagyu Assoc. Wagyu World | May / June 2021 29
2021
Sales
M6 Ranch Wagyu - Dispersion Sale
ALVARADO, TEXAS
April 10th, 2021
30
Wagyu World | May / June 2021
>> The Results M6 Ranch Wagyu - Family Partnership Dispersion Sale Averages 69 Open Heifer Calves 28 COws 33 Bred Heifers 5 COw/Calf pairs 1 Bull
$11,319.00 $13,000.00 $8,600.00 $12,100.00 $17,500.00
Tops Females: Lot 37: M6 RANCH MS F154 HIKOKURA R084, 23/08/2020 sired by SUMO CATTLE CO MICHIFUKU F154; $50,000 to Landgraf Ranch, Red Rock, TX, Synergy Wagyu, Spring City, PA, Daniel Guerrero, Dallas, TX. Lot 40: M6 RANCH ITOSHIGENAMI R0115H, 16/09/2020 sired by MAYURA L0010; $43,000 to Bob Myers, Camp Hill, PA. Lot 34: M6 RANCH MS L10 HIKOKURA R0119H, 27/09/2020 sired by MAYURA L0010; $42,500 to Jason McConniel, Richmont, TX. Lot 1: M6 RANCH MS L10 HIKOHURA R0144H, 24/10/2020 sired by MAYURA L0010; $35,000 to Cross Y LLC, Phoenix, AZ. Lot 2: M6 RANCH MS F154 OKUTANI R0131H, 16/10/2020 sired by SUMO CATTLE CO MICHIFUKU F154; $32,500 to Cross Y LLC, Phoenix, AZ. Lot 36: M6 MS HIRASHIGETAYASU 827F ET, 10/04/2018 sired by HIRASHIGETAYASU J2351; $29,000 to G5 Cattle Co, Sulphur Springs, TX. Lot 51: M6 RANCH MS L10 SHIGEHIME R043H, 03/04/2020 sired by MAYURA L0010; $27,500 to Cross Y LLC, Phoenix, AZ. Lot 33: M6 MS HIRASHIGETAYASU 890F, 15/09/2018 sired by KR FRONTLINE 115; $26,000 to Wynford Wagyu, UK. Lot 46: M6 RANCH MS L10 CHISAHIME R0141H, 21/10/2020 sired by MAYURA L0010; $25,000 to Cross Y LLC, Phoenix, AZ. Lot 24: M6 MS HARUKI 787E ET, 25/09/2017 sired by WORLD K’S HARUKI 2; $22,500 to Matt Bell, Sulpher Springs, TX. Lot 19: M6 RANCH MS L10 HIKOKURA R0120H, 29/09/2020 sired by MAYURA L0010; $22,500 to Cross Y LLC, Phoenix, AZ. Lot 18: M6 MS MICHIYOSHI 858F ET, 16/08/2018 sired by MFC MICHIYOSHI 522C; $22,500 to Miller Wagyu Ranch, Milan, IL. Lot 70: KR MS NEW LEVEL 167, 12/01/2014 sired by KR FRONT LINE 115; $21,000 to Colorado River Ranch, Gypsum, CO. Lot 109: M6 MS HIRASHIGETAYASU 817F ET, 20/03/2018 sired by HIRASHIGETAYASU J2351; $20,000 to Rick Beard, Granbury, TX. Lot 49: M6 MS MICHIYOSHI 899F ET, 02/10/2018 sired by MFC MICHIYOSHI 522C; $17,500 to Tasty Wagyu LLC, San Antonio, TX. Lot 64: CC MS HIRAMICHIBAR 1 2719, 10/01/2012 sired by HIRASHIGETAYASU J2351; $16,500 to Branson Wagyu, Weatherford, TX. Lot 98: MFC MS ITOSHIGEFUJI 2-9, 24/02/2012 sired by ITOSHIGEFUJI; $16,000 to Branson Wagyu, Weatherford, TX. Lot 39: M6 MS MICHIYOSHI 886F ET, 11/09/2018 sired by MFC MICHIYOSHI 522C; $16,000 to Doak Dunkin, College Station, TX. Lot 104: M6 MS MICHIYOSHI 944G ET, 10/04/2019 sired by MFC MICHIYOSHI 522C; $16,000 to Landgraf Ranch, Red Rock, TX.
Bull: Lot 4: M6 ITOSHIGENAMI 8136F ET, 17/11/2018 sired by ITOSHIGENAM I; $17,500 to Cross Y LLC, Phoenix, AZ.
Embryos:
Lot 35: WORLD K’S SHIGESHIGETANI X M6 MS HIRASHIGETAYA SU 890F, 3 Embryos; $2,400 per embryo to Texas Prime Cattle Co, Yoakum, TX. Lot 25: MAYURA L0010 ET X M6 MS HARUKI 787E ET, 3 Embryos; $1,900 per embryo to Texas Prime Cattle Co, Yoakum, TX.
The last auction to ever be hosted at the original M6 Ranch headquarters was a magical one. The auction facility has housed M6 Ranch auctions for over 40 years and this one was bittersweet and a way to end the facility’s career on a good note. The bleachers were packed and with 70 online bidders, the very active auction was beyond exciting. All 170 lots sold to 18 different states, Canada and the United Kingdom. Many of the M6 Ranch family were there for this historical event and to help in celebrating the life of the late Jack Moore who founded the ranch and its many successes. Managed By: James Danekas & Assoc., Inc. Auctioneer: Butch Booker Online Venue: LiveAuctions.tv
Wagyu World | May / June 2021 31
>> The Results GLOBAL INTEREST CONTINUES IN 2021 FOR ELITE WAGYU GENETICS The 2021 Australian Wagyu Association’s Elite Wagyu Sale held on 28 April 2021, continued to highlight the global strength of the Association’s Wagyu BREEDPLAN estimated breeding values (EBVs) and genomic analysis to an ever-increasing domestic and international Wagyu sector market. Consistent with prior years, the international interest in the Sale was high, with international buyers bidding on almost all Lots, and taking seven of the 45 Lots on offer – to the UK, Switzerland, Ireland and the US. More than 160 registered bidders participated in the live and online auction. Topping the sale, was a Fullblood heifer PSKFR0007 from Sunnyside Wagyu, snapped up for $65,000 by Amberoo Wagyu. The 10-month-old heifer whose bloodline traces back through Macquarie Wagyu’ Coates Itoshigenami G113, was recently joined to a son of Macquarie’s Y408, who features in the top 1% of the 600-day weight gain EBV. The dominance of new generation genetics was on display, including Macquarie Wagyu’s G133 who as a third-generation carcase sire with 127 Fullblood carcase progeny records, has 60% of his progeny achieve a marble score of more than 9. The semen straws topped the semen lots at $50,000 per straw, sold to US based Synergy Wagyu. In the bull category, the top price was gained for Olive Grove Wagyu’s OGWFR18, a Fullblood son of Sumo’s Michifuku L195 with a Self-Replacing Index value of more than $300, achieving a $55,000 sale price at the fall of the hammer. Switzerland’s Marcel Merz continued to strengthen the genetics of his Top Wagyu herd, with the top bid of $2,900 per embryo for a Lot of four embryos offered by Amberoo Wagyu. Of the flush Lots, UK Wagyu buyer Paul Angelides bought two Lots at $18,000 each from Shokunin Wagyu. Australian Wagyu Association CEO, Dr Matt McDonagh, said that: “It is clear that the international and domestic market for elite Wagyu genetics is strong and has been reflected in the level of interest shown in the 2021 Elite Wagyu Sale, and in recent private Wagyu sales. It is a credit to our members that our Herdbook and EBVs provide the global benchmark for Wagyu Genetic evaluation and the core resource for continued progress in Wagyu.” Females Sold 6/11 Clearance 55% Total $196,500 Av $32,750 Top $65,000
Bulls Sold 6/6 Clearance 100% Total $164,000 Av $27,333 Top $55,000
Embryos Sold 26/26 Clearance 100% Total $39,400 Av $1,515 per embryo Top $2,900 per embryo
Semen Flush Sold 184/184 Clearance 100% Sold 3/3 Clearance 100% Total $300,700 Total $48,500 Av $1,634 per straw Av $16,167 Top $50,000 per Straw
Save the Date
Upcoming Events 2021 MAY 22
BAR R Cattle Company Production Sale Pullman, Washington
23-25 American Wagyu Association AGM Fort Collins, Colorado
OCTOBER 23
Vermont Wagyu Production Sale Springfield, Vermont
JUNE 4
Midwest Wagyu Meeting Salina, Kansas AUTHENTIC
5
Passion For Prime Salina, Kansas
AMERICAN
AUGUST 13
Lone Star Elite Wagyu Sale Salado, Texas
SEPTEMBER 13 Prime Harvest Online Sale www.liveauctions.tv
32
Wagyu World | May / June 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
improving upon original genetics with every generation
home of the
through data collection, meat production & strict culling standards, we strive to better our performance & the breed
join us for your next piece of success october 23 - 3rd edition production sale
Wagyu World | May / June 2021 33
Ranch Reach | WW
the creation of Booth Creek Wagyu 34
Wagyu World | May / June 2021
L
foundation By Heather Smith-Thomas
ocated north of Manhattan, Kansas, the Booth Creek Ranch was originally developed for world-class whitetail deer hunting. This property has deep, wooded creek draws surrounded by rolling hills of lush tallgrass prairie, making it a haven for wildlife. Dave Dreiling, a lifelong businessman and outdoorsman, purchased the ranch in 2005 for hunting. His ventures over the years include building a successful sportswear company and several restaurant projects. He often teaches and lectures at Kansas State University’s College of Business. “I am relatively new to cattle – I’ve only owned them for about a year – but I’m not new to business,” says Dave, 54. His passion for entrepreneurship started at age 6. “My biggest project over the years was a custom sportswear business. I started it right out of college, selling T-shirts, sweatshirts, jackets and decorated sportswear to fraternities and sororities. We traveled around the country and lived on the road for two years. I’ve visited every college town from Indiana to California,” he said. In 2016, Dreiling sold GTM Sportswear to Hanesbrands, which owns the popular sportswear brand Champion. At that time, GTM had about 900 employees. By then, Dreiling had entered the restaurant industry as well. “I started with a Quiznos franchise and ended up with six of them,” he said. “I learned how not to make money in restaurants, but also learned how to put together a team that can operate profitable ones.” Today he owns 36 restaurants. Most of them are part of another franchise called Freddy’s Frozen Custard and Steakburgers. He also entered the pet hospitality industry, opening nine dog daycare and grooming facilities called Woof’s Play and Stay. What led him to Wagyu, however, wasn’t his passion for business. It came from within his own family. His uncle, Vince Berland, owns Bar V Ranch in nearby Abilene. “He introduced me to Wagyu beef, and I fell in love with the product,” Dreiling said. “I don’t remember whether the first Wagyu I tasted was fullblood or F1, but after that, whenever I needed beef I called Uncle Vince.” Dave’s ranch manager, Chuck Asbury, had been telling him to get into the cattle industry for years. The right time arrived in May 2020 when Dave’s mother called to tell him that Uncle Vince was getting out of the Wagyu business. “I learned later that he wasn’t getting completely out of it; he was just downsizing,” Dreiling said. “He sold me 10 Angus cows that already had F1 calves at side. He said I would also need a bull, and to visit his auction in June. “I intended to spend $4,000 to $5,000 on a bull, but during that auction I met so many really nice people and started drinking the Koolaid.” Instead of buying one bull, Dreiling purchased two, along with four cows and 28 embryos. Upon studying the Wagyu business in detail, he noticed others’ passion for it. But he also says the industry is inefficient. “There are so many layers,” Dave says. “Kansas is great for raising beef. I was amazed at the number of Wagyu that are born on the West Coast or in Texas and then get shipped to the Midwest for feeding. Then, in some cases, they’re shipped elsewhere for processing, and another company gets involved as a middleman. It’s not very efficient.” Dreiling’s days in sportswear made him familiar with this kind of supply chain issue. He considered the benefits of building a beef company using the vertically-integrated structure that made GTM successful. Page 36 >>
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“We minimized those layers,” he said. “When I was in the sportswear business I ended up with a factory in China for which I was the sole customer. I imported blank sportswear from them, decorated it here in Kansas, and then sold it directly to the end user. It cut out all the middlemen.” Dreiling believes the same opportunity exists with Wagyu. Ever since that first auction last June, his focus has been beef. “My wife says that I get obsessed, and she’s right,” Dave said. Booth Creek Wagyu is currently working to develop two lines of Wagyu product, named Platinum (mostly fullblood) and Gold (mostly F1). The company raises their own cattle at Booth Creek Ranch, as well as leasing bulls to Angus cow-calf producers with guaranteed buy-backs. The herd is expanding quickly, with the goal to process more than 1,000 animals annually in the future. Dreiling also purchased a processing plant last autumn in nearby Riley, where his team can control the meat cutting process. The company is focused on internet sales, but Dreiling’s restaurants also provide an opportunity to introduce Wagyu to more Americans who are unfamiliar with it. “Selling on the internet 36
Wagyu World | May / June 2021
is like any other business; it seems easier than it actually is,” Dave said. “For me, selling on the internet is something I’m comfortable with since that’s what I did with sportswear for many years. To set it up right, and hire the expertise you need, it’s imperative to have volume. That’s why we are trying to go so big, so quickly, with Wagyu.” The learning curve has been steep for Dreiling, who is thankful for the many friendly people he’s met, who have been helpful as Booth Creek gets off the ground. “People are so open, so sharing of their knowledge,” he said. “For the first six months, every conversation that I had, I was the dumbest guy in the room. I probably still am. In many industries people tend to be closelipped because they think you might be a future competitor, but the Wagyu industry is more open than most.” “There is plenty of business to go around. The issue is really just educating the public so the consumer can understand what this meat is, why it’s different, and why it’s good.” The COVID-19 Pandemic has had a profound impact on the beef industry, but as America emerges from it, Dreiling believes private equity will propel the industry to rapid growth. “There are billions, if not trillions of dollars sitting on the sidelines in private equity, with people looking for something to buy, something to invest in, looking for ways to deploy their money,” he said. “Consumers want higher quality beef. The U.S. is now discovering Wagyu. As it becomes more mainstream, we will see larger companies set up, because they can do it more efficiently.” The Booth Creek team is small but growing quickly. Dave’s son, Tyler, is the company’s sales and marketing coordinator, while Carl Bellinger is in charge of operations. Chuck Asbury is still the ranch manager, and Dave’s administrative assistant, Cortney Edwards, is the company’s versatile “Swiss Army knife.” Dreiling believes the final piece of the puzzle is how Kansas is so well-equipped for this growing industry. “We can source everything locally, and the grasses and grains here are world class,” he said. “That’s where it starts. We can produce our products affordably, giving more people access to it. We believe that’s where America is headed in regard to quality beef.”
MORRIS STOCK FARM LLC purchasing quality all natural • REGISTERED FULL BLOOD WAGYU CATTLE • AGE & SOURCED F1 WAGYU CATTLE
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www.crescentharborranch.com 38
Wagyu World | May / June 2021
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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
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Marshall’s Daily Dish | WW
Photography by Hillary Johnson
Wagyu Birria Dip Sando by Chef Marshall Johnson
Sandwich Items •Butter toasted Brioche buns •Sliced smoked Wagyu brisket •Chopped Birria braised beef shank or rib meat mixed with jus •Oaxaca Mexican cheese or whole milk mozzarella •Pickled red onions •Fresh cilantro •Lime wedges •Birria beef Au Jus for dipping
Wagyu Birria Beef Au Jus
•Oil to coat bottom of Dutch Oven •3-4 LBS Wagyu beef ribs or beef shanks with marrow bones. •Salt & pepper •2 yellow onions diced •6 cloves garlic smashed or sliced •5 Guajillo dried chiles •5 New Mexico dried chiles •4 Chile de Arbol •2 Mulato dried chiles (sub dried Ancho) •2 Chipotle peppers in Adobo sauce •1 TBSP Adobo sauce from chipotle can •6 Roma tomatoes - large chopped •8 cups beef stock •4 cups water •6 bay leaves •2 tbsp pepper corns •2 tbsp Mexican whole oregano •2 tsp ground cumin •2 tsp ground coriander •1 tsp all spice •3 cinnamon sticks •2 inch piece of fresh ginger rough chopped •1.5 tbsp vinegar •Salt & pepper to taste
Building The Sando
Preparation using premium 100% Japanese black Wagyu beef from Diamond T Ranch
Cooking Instructions •Bring beef stock and water to a boil. •Pour hot stock over the dried chiles in a large bowl submerge with another bowl or weight. •Let chiles soak 30 minutes until soft. •Remove seeds and stems from chiles discarding setting chiles aside. •Season Beef shanks or beef ribs with salt and pepper. •Heat enough oil to coat the bottom of a large dutch oven pot over medium high heat. •Sear beef shanks for ribs until nice dark crust forms Remove set aside. •Add onions garlic diced tomatoes and the remaining ingredients to the pot and cook for 7-10 minutes scraping the browned bits off the bottom sauteing until veggies are cooked down and soft. •Place the reconstituted chiles into food processor or blender. •Add the cooked veggie mix to the blender. •Add 1-2 cups hot stock or more as needed to the blender and mix until processed well. •Add the puree mix back to the large pot along with the rest of the stock and browned beef shanks or ribs. •Add a little more water if needed to cover the beef ribs or shanks if needed. •Bring to a boil then turn down to a low simmer. •Simmer 4 hours on low with a lid covering the pot ¾ of the way. •Stir as needed. •Remove beef shanks or ribs. Save the meat and chop and set aside •Strain the broth over fine strainer into container in batches pressing the liquid through. •Discard the pulp and repeat straining the broth until all is strained. •Add strained broth back to the large pot, skim the fat off the top and discard and reduce until it is slightly thick but still a nice Jus almost like an au jus that very lightly coats the back of a spoon. •Taste and season with salt & pepper to your liking. I add a pinch more all spice and cinnamon at this point if I want a little more latin chile spice flavor. •Take the chopped rib or beef shank meat and toss with small amount of the hot Birria beef Jus to coat. •Place the sliced smoked brisket on oven safe plate top with some of the chopped Birria meat then top with sliced Oaxaca cheese or mozzarella cheese. •Place under broiler to melt cheese until bubbly and golden.
•Butter toast the bun •Place sliced brisket topped with meat and cheese on bottom bun •Top with pickled red onions •Top with nice amount of cilantro •Squeeze of fresh lime •Top with bun •Serve with World side of hot/ June Birria Beef Jus for Dipping, 40 Wagyu | May 2021
The Proof is in the Product
we have the genetics to get you there
Wagyu World | May / June 2021 diamondtranchwagyubeef@gmail.com 903-284-9145
41
Market Matters | WW
Shipping MEAT By Ronda Applegarth
42
Wagyu World | May / June 2021
W
hether you are new to Wagyu or a seasoned professional, all of us know that the production, and ultimately the sale, of high end luxury beef is the end goal for many. But what happens when you’ve reached the end of the feeding process, your beef has been harvested and you’re ready to get your product out to your customer? What are your options for shipping? What variables are in and out of your control? Inspection. The Federal Meat Inspection Act (FMIA) requires that all meat sold commercially be inspected. Only beef that has been processed at a USDA inspected facility can be marketed for retail. Finding a local USDA partner should be the first step in getting your finished product to your customer. Shipper. The three obvious options for shipping perishable items in the United States are The United States Postal Service (USPS), FedEx and United Parcel Service (UPS). All three have pros and cons that make selection a daunting task. Ask hard questions when selecting your shipping partner. The shipper’s ability to successfully deliver your product to your customer in a timely fashion can make or break the reputation of your company. These three shippers offer helpful online guides to aid in shipping with them. Several are listed here but check each of their websites for comprehensive lists.
USPS
• USPS does NOT offer refrigeration services. • Frozen product must be packaged so as not to leak or cause odors. You could be held liable for damage to other mail if yours is not properly packaged. • Dry ice is permitted in quantities of up to 5 pounds per parcel when shipped via air or more than 5 pounds when shipped via ground. • The container should be leak‐proof, but not air‐tight. It must be able to contain liquid condensation while it releases the carbon dioxide gas that is generated as the ice melts. If the container is air‐tight, the pressure can build until it ruptures or explodes. • Each parcel must be clearly marked on the address side with the name of the contents being cooled (such as frozen steaks) and the net weight of the dry ice • For air transportation, each parcel must bear a Class 9 DOT miscellaneous hazardous material warning label, be clearly marked “Carbon Dioxide Solid” or “Dry Ice” and have a properly completed shipper's declaration for dangerous goods. Page 44 >>
Wagyu World | May / June 2021 43
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UPS
• Select appropriate insulation for food that must remain cold or frozen. • Package items that can melt, thaw or contain liquid in watertight plastic. • Pad and pack to minimize movement of contents. • Choose the best refrigerant for cold or frozen items. • Avoid holding perishables for longer than 2 hours in the “danger zone” (40 to 140 degrees Fahrenheit) • Follow the UPS guidelines and the restrictions for shipping when shipped via air. • To ship with dry ice, ensure you follow the IATA regulations. • Choose a fast shipping option. • Provide tracking and delivery options for customers.
FedEx
• FedEx offers cold shipping packaging options. • FedEx Express service requires perishable packages to withstand the minimum transit time of 24 hours. • It is highly recommended to use a minimum of 1-1/2 inch (4-cm)-thick walls for insulated foam containers. • Ensure correct identification, classification, markings, and labelling are available on the package.
Packaging
All three of the major shippers prefer a good lined cardboard or Styrofoam container. Meat should be kept completely frozen until it’s ready to be shipped. Either previously frozen gel packs or, ideally, dry ice should be used to extend the travel time of parcels. Some beef suppliers use both so that if the dry ice becomes completely depleted, the gel packs provide many additional hours of cold time. The drawback of using both is added weight which increases your shipping costs which ultimately gets passed on to your customer. Either way, making sure all the open area in the package is filled with either frozen meat, dry ice or gel packs is important. Negative space in packaging allows for faster thawing and reduced travel time. Although all three of the major shippers can help by providing appropriate shipping containers, it’s far more cost effective to find a third party vendor to purchase your packing materials from.
Timing
Shipping should occur on Monday or Tuesday to insure your beef makes it to your customer while it’s still frozen or at least very cold. Finding the closest shipping hub or distribution center can be beneficial. When asking breeders that are already shipping beef, several shared that location had a lot to do with what shipping providers those breeders were using. One Texas breeder uses UPS exclusively because they are relatively close to a shipping hub. It allows them to deliver their product boxed and ready to go right to the distribution center. It provides them with a more direct route to their customer and much shorter travel time for their beef. Preparing your customer for the arrival of their package also helps. Make sure they have a clear idea as to when their package will arrive so boxed meat doesn’t sit on a porch when it could be safely in their freezer after delivery.
Guarantees
When deciding how you are shipping, ask your shipper if your parcel is guaranteed to arrive on a particular date or time. Typically, the only way to get a guaranteed deliver is by selecting next day air which can be significantly more costly than ground. Even if you ship three day ground, UPS does not guarantee delivery. It can be a bit misleading so don’t be afraid to ask.
Cost
Creating a relationship with a shipper frequently helps cut costs. Opening an account with UPS, for instance, will get you discounts off of the regular retail rates as well as provide online tools for estimating shipping. Shop different shipping providers to find out who can provide you the best pricing in your area. There is always the potential for nightmares and disasters involved with shipping beef. Reaching out to other beef growers for guidance can be helpful. There always seems to be seasoned shippers that are happy to share their experiences so you don’t have to make the same mistakes they have. There is a lot to consider when trying to get that coveted labor of love off to your family of customers. No matter the route, when that beautiful steak has been delivered and the reviews come rolling in, it’s all worth it!
Advertiser’s Index American Wagyu Assoc.............................................17 A To Z Feeders............................................................39 Bar R Cattle Co...........................................................19 Black Dog Cattle Co...................................................39 Buck Mountain Ranch...............................................39 C.D. “Butch” Booker..................................................38 Callicrate Banders .....................................................39 Crescent Harbor.................................................. 24, 38 DAR J Easy Weigh......................................................38 Diamond T Ranch.....................................................39, Heartbrand Beef.........................................................38 JMK Cattle ....................................................................2 Landgraf Ranch..........................................................46 Lazy Daze Cattle Co...................................................39 Legendary............................................................. 38, 47 Legendary/Wagyu Sekai............................................25 Lone Mountain Cattle Co..........................................11 44
Wagyu World | May / June 2021
Lone Star Elite Wagyu Sale........................................20 Lucky 7 Ranch............................................................. 39 M6 Ranch Wagyu ......................................................39 Marble Ranch ...................................................... 38, 48 Morris Stock Farm ....................................................37 Pacific Rogue Wagyu .................................................38 Passion For Prime Sale............................................. 4-5 Protocol Technologies ........................................ 19, 38 QGI ..............................................................................16 Ragland Wagyu...........................................................39 Renew Livestock Co...................................................37 Schacher Auction Services........................................39 ShowMe Wagyu Partners............................................3 Tai Ranch.....................................................................39 Todo Santos Creek......................................................37 Yuba River Ranch....................................................... 39 Vermont Wagyu....................................................33, 38 Wagyu Sekai................................................................18
4004 is a huge bodied, big ribbed, powerful cow with shape and design. She is a World K’s Kitaguni JR. daughter and her dam is stacked with Sanjirou/Hirashigetayasu J2351 and Michifuku/JVP Kikuyasu-400. Excellent donor with great flush records.
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LONE STAR
Elite Wagyu Sale
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August 21, 2021 6:00 pm CDT
Sale at Tenroc Ranch
Salado, Texas
This is a daughter of KR Frontline 115, who has become one of the top bulls in the Southwest for quality being the sire of one of the top selling cows at the recent M6 Sale. Her dam is sired by Itoshigefuji (TF 147) known for carcass quality. 286 is a long-bodied, very feminine cow with bone and muscle.
O Featuring over 100 lots of
H454 is a true Herd Bull Prospect! He is a son of Mayura L0010 who has been the hottest sire in the Wagyu breed over the last 12 months, ranking in the top 1% of the Australian Breed Plan for the four indexes, as well as, Marble Score and Eye-Muscle Area. 454 is a very structurally correct and eye appealing bull that is sure to sire quality.
premium Wagyu cattle, all registered with the American Wagyu Association and the Australian Wagyu Association and have genomic enhanced EBV’s.
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BREEDERS:
Brandon L. Baker 830-305-6825 Seguin, TX
R-C Ranch Ryan Cade 979-864-3540 Angleton, TX
H446 is also a son of the hottest sire in the breed Mayura L0010. H446 is a solid bull with a tremendous top muscle and extra bone and a flawless structure.
Ranger Cattle Josh Eilers 912-257-9308 Austin, TX Kay Ranch Bubba and Donna Kay 512-801-1424 Manor, TX Wagyu World | May / June 2021 45
MIKU MOJO Q28 SIRE COATES ITOSHIGENAMI G113
DAM TRENT BRIDGE K0034
TRAIT gestation length (days) birth weight (kg) 200-day Wt (kg) 400-day Wt (kg) 600-day Wt (kg) mature cow Wt (kg) milk (kg) scrotal size (cm) carcase weight (kg) eye muscle area (sq.cm) rump fat (mm) retail beef yield (%) marble score (%) marble fineness (%) wagyu breeder index self replacing index fullblood terminal index F1 Terminal Index
MIKU MAGIC-MIKE Q22
SUMO CATTLE CO ITOSHIGENAMI C0158
SIRE MAYURA ITOSHIGENAMI JNR
COATES TANI C446 TRENT BRIDGE F F0126
DAM MACQUARIE WAGYU F D2041
TRENT BRIDGE F C214
EBV -0.5 +0.5 +8 +10 +7 +11 -9 -1.2 +25 +5.4 -1.0 +0.6 +2.8 +0.50 $248 $286 $234 $232
ACC 62% 69% 72% 71% 73% 61% 63% 48% 67% 57% 60% 48% 63% 55%
TRAIT gestation length (days) birth weight (kg) 200-day Wt (kg) 400-day Wt (kg) 600-day Wt (kg) mature cow Wt (kg) milk (kg) scrotal size (cm) carcase weight (kg) eye muscle area (sq.cm) rump fat (mm) retail beef yield (%) marble score (%) marble fineness (%) wagyu breeder index self replacing index fullblood terminal index F1 Terminal Index
TOP 25% TOP 4% TOP 25% TOP 1% TOP 1% TOP 4% TOP 1% TOP 2% TOP 1% EBV
TRAIT
MIKU Q50 SIRE MAYURA ITOSHIGENAMI JNR
DAM MIKU SARA
ITOSHIGENAMI MAYURA DAI NI KINNTOU 1
gestation length (days) birth weight (kg) 200-day Wt (kg) 400-day Wt (kg) 600-day Wt (kg) mature cow Wt (kg) milk (kg) scrotal size (cm) carcase weight (kg) eye muscle area (sq.cm) rump fat (mm) retail beef yield (%) marble score (%) marble fineness (%) wagyu breeder index self replacing index fullblood terminal index F1 Terminal Index
SUMO CATTLE CO MICHIFUKU F126
0 +0.2 +9 +15 +10 +20 +2 -0.8 +25 +4.7 -0.3 +0.5 +2.3 +0.41 $239 $264 $234 $232
MIKU MAESTRO Q15
ITOSHIGENAMI
SIRE MAYURA ITOSHIGENAMI JNR
MAYURA DAI NI KINNTOU 1 MACQUARIE WAGYU Y408
DAM MACQUARIE WAGYU F B1077
MACQUARIE WAGYU F A214
EBV -0.1 +0.0 +5 +7 -3 -3 0 -0.7 +13 +3.8 -1.6 +0.5 +2.8 +0.52 $193 $226 $220 $224
ACC 61% 70% 72% 71% 72% 63% 63% 54% 68% 63% 65% 54% 66% 61%
TOP 25% TOP 1% TOP 1% TOP 16% TOP 7% TOP 3% TOP 1%
ACC 64% 71% 71% 71% 71% 63% 64% 54% 67% 62% 63% 53% 65% 61%
MACQUARIE WAGYU Y408 MACQUARIE WAGYU F Z561
-0.5 +2.5 +19 +33 +39 +34 +4 +0.5 +44 +3.4 -4.3 +1.6 +1.9 +0.23 $263 $255 $224 $199
TRAIT
TOP 30%
TOP 25% TOP 6% TOP 25% TOP 1% TOP 3% TOP 3% TOP 3% TOP 2% TOP 1%
MIKU MAMMUT Q26 SIRE COATES ITOSHIGENAMI G113
DAM TRENT BRIDGE N190
WESTHOLME K5035
gestation length (days) birth weight (kg) 200-day Wt (kg) 400-day Wt (kg) 600-day Wt (kg) mature cow Wt (kg) milk (kg) scrotal size (cm) carcase weight (kg) eye muscle area (sq.cm) rump fat (mm) retail beef yield (%) marble score (%) marble fineness (%) wagyu breeder index self replacing index fullblood terminal index F1 Terminal Index
TOP 9%
MAYURA DAI NI KINNTOU 1
EBV
TRAIT
TOP 25%
ITOSHIGENAMI
SUMO CATTLE CO ITOSHIGENAMI C0158
COATES TANI C446
gestation length (days) birth weight (kg) 200-day Wt (kg) 400-day Wt (kg) 600-day Wt (kg) mature cow Wt (kg) milk (kg) scrotal size (cm) carcase weight (kg) eye muscle area (sq.cm) rump fat (mm) retail beef yield (%) marble score (%) marble fineness (%) wagyu breeder index self replacing index fullblood terminal index F1 Terminal Index
MACQUARIE WAGYU Y408
ACC 61% 70% 71% 70% 71% 63% 64% 54% 68% 63% 64% 54% 66% 61%
EBV -1.1 +3.6 +25 +42 +63 +49 +4 +1.4 +58 +0.5 -1.6 +0.2 +1.8 +0.27 $307 $295 $269 $232
TOP 11% TOP 6% TOP 16% TOP 25% TOP 20% TOP 17% TOP 3% TOP 15% TOP 2% TOP 4% TOP 30% TOP 3% TOP 3% TOP 3% TOP 3% ACC 63% 69% 71% 71% 72% 60% 63% 49% 67% 58% 61% 49% 64% 55%
TOP 3% TOP 3% TOP 2% TOP 7% TOP 20% TOP 3% TOP 1%
TOP 5% TOP 19% TOP 1% TOP 1% TOP 1% TOP 1%
TRENT BRIDGE J38
FOR PRICING & ORDERS CONTACT:
*MAY 2021 WAGYU BREEDPLAN EMBRYO MATINGS TO THESE SPECTACULAR SIRES ALSO AVAILABLE
46
Wagyu World | May / June 2021
AVAILABLE IN THE PASSION FOR PRIME SALE! JUNE 5TH
KENNY LANDGRAF - 512/633/0154 KENNY@LANDGRAFRANCH.COM
TALK IS CHEAP
KAEDEMARU
AKIKO
CATTLE COST MONEY INTEGRITY MATTERS
Buy LEGENDARY...Register AAA WWW.AKAUSHIGENETICS.COM 346-803-6050 • sales@akaushigenetics.com
Wagyu World | May / June 2021 47
WAGYU WORLD
PRST STANDARD U.S. POSTAGE PAID Tucson, AZ Permit No. 271
c/o James James Danekas Danekas && Associates, Associates, Inc. Inc. c/o .O. Box Box 8629 8629 PP.O. Woodland, CA CA 95776 95776 Woodland,
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 bred females, pairs, bulls, heifers, frozen genetics & steers (all stages)
Contact Us to see how our embryos, pregnancies, females and bulls can move your genetics from
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