Wagyu World - March / April 2021 by EDJE

March/April 2021

Wagyu World | March / April 2021

introducin

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sire RUESHAW dam WSI KAEDEMARU 2

aWa fB19622 aaa eaf124671

+ BUllS availaBle By Brady, hB red emperor, BiG al, rUeShamarU & honJo

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at the McNeil Ranch in McGregor, Texas

Wagyu World | March / April 2021

Bulls & Heifers always available!

featuring

plus

LAG 1100 FB25328 EAF118737

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BRADY JMK RUNAMI 089E FB29203 AF130188

2018 Houston Grand Champion

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sire: Rueshaw dam: JC Ms Umemaru 30

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these exciting matings plus many more! WWW.SHOWMEWAGYUPARTNERS.COM WWW.SHOWMEWAGYUBEEF.COM WWW.SHOWMEWAGYUCHARITIES.COM

MICHELLE JOHNSON MICHELLE@SHOWMEWAGYUPARTNERS.COM

Lamar - Missouri

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Wagyu World | March / April 2021

selling some of the world’s most valuable & sought after fullblood wagyu females and genetics

www.bowmanfarmsllc.com 803-960-0201 4

Wagyu World | March / April 2021

success for every angle Roaring River - North Carolina 1 pm est - The Lodge on Brier Creek

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more info, digital catalog, videos & updates www.jdaonline.com 5

Wagyu World | March / April 2021

this issue March / April 2021 Volume 7, Number 3

14 ranch reach G5

A passion for farming never disappears in someone’s soul and this love helped drive Marvin Garrett to start ranching. He took the next step by ranching only the best quality beef genetics which promoted him to start a Wagyu program. Today he and his family own some of the most sought after genetics and donor dams in the industry. >> By Ronda Applegarth

24 Out & about

The Australian Wagyu Association has released the details around their upcoming convention that not only is interesting but beyond exciting. Also, the info for the Elite Wagyu Sale is also available to help you start planning your participation. With so much happening in the breed these upcoming months, make sure you take a close look at the Upcoming Events calendar; you don’t want to miss out on something.

EDITOR’S LETTER Publisher’s Post Contributors connections INDEX 6

Wagyu World | March / April 2021

8 9 10 38 36

COVER>>

Courtesy of: G5 Cattle Co. Location: Sulphur Springs, Texas

28 ranch reach The Raglands

We are honored to get to know more about the Ragland family! Tommy Ragland may be the best promoter of everything Wagyu in our industry. He and his family love the breed, love the product, love the community and this shines through in everything that they do. >> By Heather Smith-Thomas

28 32 MARSHALL’S DAILY DISH Wagyu Ramen

This winter has sure brought a huge part of the country some cold weather and the best way to warm yourself up is with a big bowl of brothy ramen. Warm up your tastebuds and yourself up with this delicious recipe. >> Chef Marshall Johnson

34 MARKET MATTERS

Boxed Beef

With all the craze of the pandemic, there has been a surge on internet sales for all types of goods, Wagyu is no different. Learn how a few programs have taken advantage of this surge and how they make selling Wagyu by the box a huge success. >> By Heather Smith-Thomas

34 Wagyu World | March / April 2021

Editor’s Letter | WW

March / April 2021

BAD MOOD

nce again the year is flying by. It was New Year’s and now we’re knocking on the door to spring. I feel that every year goes by faster and faster. When I was little my memories of fall for instance seem to have lasted forever; the season seemed to go on longer and I was able to really enjoy the days. Now, in a blink of an eye a month is gone and I find myself asking where the days went. Is it age or is it that I’m busy, or both? This year I turn 40, which isn’t old, but this year has been a bitch. With my last surgery and now news of another daunting surgery to replace the top of my knee joint, I feel like I’m 40 going on 90. I also mentally feel old as I find myself saying, “I just don’t understand this world nowadays,” and “kids; what are they thinking”, and “Wow, this is sure a different world than what I grew up in”. I think in the last two years I have said over 100 times; “I’m sure glad my dad isn’t here to have to witness this.” Am I getting old too fast or does this world seem as it is going to the wayside? Maybe living in California is my problem and making me feel dismayed. I have never before in my lifetime seen so much homelessness. I’m not one to judge but if you live in California with all of the free programs and assistance, there’s no reason to be out living alongside the interstate. With all the homelessness brings an amazing amount of garbage/trash left everywhere as well. So bad that when my four year old sees trash even out in the countryside where there is no homelessness present, he says, “ugh…homeless people need to pick up their trash.” I can’t even go into the major cities here without being saddened by what they look like nowadays. It’s sad when I travel to other states and I compliment the folks living there that they seem to have a very limited homeless population. Yes, I am being very crotchety but according to my surgeons I have arthritis that only people in their 80’s have, so I am going to say that’s a pass on being a little grumpy. The only thing that I can say to this is that damn; my 20’s were a lot of fun, maybe too much! One thing that has brought me joy lately is this magazine; the chance to reach out to so many folks that share the same love for Wagyu and also the creative/artistic realm that come with designing a magazine. This has been a great way to stay up when it is so easy to feel down. I promise I won’t be such a curmudgeon next issue; I don’t do pain meds and wine can only be poured after 5. Till next time…

Wagyu World | March / April 2021

Publisher’s Post | WW Three months into 2021 and things in the Wagyu World are certainly looking strong. We had two really superb online sales in January and February and also have found a great way to close online sales out by having Mercedes and the auctioneer on camera. The positive comments on this format just keep coming in. We continue to expand our list of new folks coming into the Wagyu business and are seeing a lot more interest from the commercial cattleman. The next few months have several grand opportunities for all Wagyu breeders, new and old alike. Here in the United States coming up on March 20th is the Triangle B sale offering some top line genetics in Stigler, Oklahoma. On March 27th in North Carolina the occasion to purchase some of the best genetics in this breed at the Bowman Farms Dispersion, is an unprecedented event. April brings you the chance of a lifetime to add some of the best genetics backed up with strong sets of EPD’s and data at the M6 Dispersion. May does not disappoint as the Bar R Production sale is on May 22nd, and the opportunity to select genetics backed by years of carcass and performance data. For everyone June is the Passion for Prime sale happening in Salina, Kansas and always brings a great set of genetics and cattle together on June 5th. Entries and rules for the Passion for Prime sale are on our website. Australia is also going to have two great events the Elite sale is taking place during their Wagyu Edge Convention taking place April 27th through the 29th with the sale on the 28th. The Mayura Performance Production sale is on April 15th, be sure and watch them both online. It’s going to be a great spring.

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 | March / April 2021

Contributors | WW

Discovery This Issue’s Three Contributors Share Themselves With Us. Heather Smith-Thomas

ronda applegarth

Marshall Johnson

One song that sums me up is...Home on the Range. My dream vehicle is...the old 1959 Willis Jeep that my husband and I bought in 1968 for $650. We used it for many years to feed hay to our cattle, My husband put sideboards out over the fenders which extended the length and width of the bed so we could haul more hay –putting on 10 bales per layer. The most bales we could get on it were 30.... which was very overloaded, but it was a gutsy jeep! It could also go out on the range on steep mountainsides to haul posts for fixing fence or a water trough to install. We’ve never had a vehicle as “surefooted” as that one in mountain terrain. The animal that has left the biggest impact on my life is/was...a Thoroughbred mare named Nellace that my dad bought as a yearling filly from a neighboring rancher. She not only taught me the most about handling/ training horses (due to some traumatic circumstances....too long a story to tell here) and produced the best ranch horses we ever had (several half Arabhalf Thoroughbred super-athletic supersmart cowhorses with more cow sense, endurance and agility than any other horses we’ve ever had. If you want to read about her (and her illustrious offspring) get my book Horse Tales: True Stories from an Idaho Ranch. I’ll even autograph one for you!

One song that sums me up is...I love Gone, Gone, Gone by Phillip Phillips. It reminds me of my relationships with my close friends and how I feel about them. My dream vehicle is...the Dodge flatbed I’m driving now. If it was gone tomorrow, I’d replace it with the exact same thing The animal that has left the biggest impact on my life is/ was...a little, bossy Toy Fox Terrier named Dexter. He was the constant in my life when I was younger. In a crazy life of cows and kids, when I felt like I was being pulled in a thousand directions, I’d come home and there was that little dog. He held us all together like glue. He will always hold a special place in my heart. I miss him.

One song that sums me up is... Survivor’s - Eye Of The Tiger. My dream vehicle is...an old 57 Chevy custom hot rod pickup sitting on a corvette rolling chassis!!! The animal that has left the biggest impact on my life is/ was...our border Aussie pup that was diagnosed with the worst heart murmur God could put on a dog (vet’s diagnosis) realizing life is short so live it up the best you can! He is the most energetic pup living his best life like he doesn’t even know he has a medical condition!!! He is still going strong!!!

Rancher/ Writer

Wagyu World | March / April 2021

Wagyu Breeder

Wagyu Breeder / Chef Restaurateur

Wagyu World | March / April 2021

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Wagyu World | March / April 2021

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kevin@m6ranch.com www.m6ranch.com

Page 14 >> Wagyu World | March / April 2021

Ranch Reach | WW

love of farming was born early in Marvin Garrett’s life. He grew up enjoying long happy hours on his grandfather’s rice farm in Louisiana. Those early experiences built a love of agriculture just waiting to be revisited so, after a 42 year long engineering career, Marvin felt compelled to return to his roots. In 2007 he took his first steps toward his goal with initial land purchases in North East Texas and in 2012, he bought his first cattle, 15 bred Angus heifers. Once those heifers had calved, and without owning a bull, Marvin started researching artificial insemination and what breeds he might cross on those heifers. He liked what he was reading about Japanese Wagyu cattle and settled on a bull called Itoshigefuji TF147. The resulting cross provided the first F1 steer Marvin harvested for his own freezer. It was the best beef he’d ever tasted… and Marvin loves Angus beef! Fate was sealed and Marvin delved deeper into his research of the Wagyu breed. In 2016 he bought his first fullblood Wagyu cattle and the dream of a family owned and operated cattle ranch became a reality. G5 Cattle Company was formed. Marvin and his wife Becky live and work there on the ranch. Marvin’s nephew, Tyler Manry, manages the cattle operation and his daughters Dana Sloane and Tracy VanSickle run G Five Cattle Meats, the retail and wholesale side of the business. Marvin feels blessed to be able to work alongside his family who are passionate about their respective roles in the program. They are committed to excellence from top quality animal production to intense focus on continued improvements to provide the best tasting and highest quality Wagyu and American Wagyu beef available. Marvin is truly living his dream! G5 runs around 550 total head of Wagyu and Wagyu cross cattle. Their primary concentration has been on beef production but they’re also continuing to work on building a strong genetic base for their registered operation with both live animals and frozen genetics. Page 16 >> 14

Wagyu World | March / April 2021

By Ronda Applegarth

Wagyu World | March / April 2021

<< Page 15

They’ve assembled quality genetics from several wellknown and respected Wagyu breeders nationwide. They have yet to really disperse many of their own live cattle but they have started marketing some frozen genetics including embryos collected from their cornerstone donor, WEBBCO Hira Rebecca 133C. When asked about how their beef program has developed, Marvin explained that initially, G5 was weaning their calves at home and fed everything themselves but with the growing numbers they’ll need to have on feed, they’re moving towards sending all their calves to the feed yard. Last year G5 harvested 37 calves. This year’s target is 60 to 70 head consisting primarily of F1s with a growing number of fullbloods. In the near future, Marvin expects the ranch to have upwards of 200 calves on feed. G5 currently uses Joe Morris at Morris Stock Farm for feeding calves in Gruver, Texas and uses Graham Land and Cattle in Gonzales, Texas. The ranch utilizes Dr. Jimmy Horner to guide their nutritional program. They also use IMI Global for their beef verification program who, through audit, have confirmed that G5’s record keeping is accurate. G5 leans heavily on black genetics but Marvin likes red genetics as well for F1 production. The ranch maintains 16 black bulls and a couple of red bulls one of which Marvin says is a tremendous F1 maker. With their crossbred program, G5 likes to do tests to compare and contrast the results they get from the red versus black crosses on their Angus cows. Their careful record keeping allows them to log data from those crosses so they can make educated decisions on what bulls to use to attain a level of quality they strive to deliver. G5 has harvested both black and red fullblood cattle and have chosen to dedicate their fullblood beef program to black genetics only going forward. Finished cattle are brought home for processing. G5 uses a local processer, Rail 19, that has grown shoulder to shoulder with them. Once cut and wrapped, the beef return to the freezers right there at the ranch for packaging and shipping. The ranch has two large walk-in freezers each storing 15 plus beef. In their early journey of marketing beef to the public, G5 was only selling freezer beef. A year ago, they launched their website, gfivecattle.com which 16

Wagyu World | March / April 2021

includes their online store that offers both American Wagyu and fullblood Wagyu beef. Today, the majority of the ranch’s beef is shipped directly from the ranch to the customers all over the United States. This year they added a holiday special prior to Valentine’s Day that included two strip steaks, and a charcuterie board as well as assorted cheese, fruit and nuts. The concept was well received by their customers and they expect to expand on that idea. Marvin says, most of G5s customers are Texas residents but their beef has been shipped as far away as Washington, California and New Jersey. G5’s frozen beef is packed in a cardboard box with insulated inserts along with 3-5 pounds of dry ice. UPS is their primary shipping provider because they offered a more desirable option financially and they have a local hub in Sulphur Springs. G5 is currently in the process of building a retail facility right off of I-30. Construction is almost complete on the building with only some interior finish and paint remaining. There are plans to move the walk-ins to the facility and have dry ice on site to make their packaging and shipping a more seamless process. The G5 team has also created some new business relationships with a local restaurant as well as a country club. Although they are excited to see where these new endeavors lead them, they take pleasure in shipping to families. Marvin stressed how much they love sharing their exceptional product with families that appreciate good beef. They enjoy the interaction with their customers and hearing their stories. Marvin says they plan to continue to grow the business to 250 terminal animals annually with the majority being F1s and smaller percentage of fullbloods and F2s. They’ve arrived at that goal on the cattle side and are currently in the process of bolstering their marketing presence. Visit their website for more information and videos including future messages from the family and current amateur cooking videos featuring recipes with G Five Wagyu beef.

Wagyu World | March / April 2021

salina

- kansas

Plus, take part in the Midwest Wagyu meeting on June 11th

date change

Entries Available Online a jda managed event 18 Wagyu World | March / April 2021 all details can be found at www.jdaonline.com or call 530-668-1224

SATURDAY - MAY 22, 2021 - AT THE RANCH

Pullman, Washington - USA

range calved, range raised, feed efficiency tested & carcass traits evaluated Wagyu cattle

Bar r 58Y sired % steer carcass 23 months - 19 square inch riBeYe 1000 lBs carcass - .3 inch Back fat

UNASSISTED CALVING PROGRAM

FEED EFFICIENY TESTED WITH THE GROWSAFE PROGRAM

SIRE CARCASS DATA FROM F1 CALVES FROM PROGENY TESTS

DATA COLLECTION FROM START TO FINISH TO OFFER YOU dependable, proven fullblood & polled Wagyu genetics

60+ HEAD WILL SELL - BULLS, FEMALES, PAIRS, FROZEN GENETICS

Jerry & Heidi reeves & family

1751 Halpin road, pullman, Wa 99163 509-595-4242 (Jerry’s cell) 509-397-2502 (rancH pHone) Jreeves@colfax.com

WWW.BARRWAGYU.COM

Wagyu World | March / April 2021

Design © ella wright

S e l l i ng

in the Mayura 2nd high Performance

sale – april 15, 2021

Embryos by world k’s kanadagEnE 100 x wsI okuhana

Wagyu World | March / April 2021

Wagyu Sales, Shows, and Other Happenings

In the News Australian Wagyu Association WagyuEdge 2021: In-person, online, on-demand The WagyuEdge 2021 Annual Conference and Tour will take place 27-29 April, at RACV Royal Pines Resort on the Gold Coast, with the Tour for delegates to take in southern and central Queensland Wagyu operations between 30 April – 3 May to finish up at Beef2021 in Rockhampton. The Wagyu sector’s annual conference and tour attracts between 400 and 600 attendees annually. This year online attendance is offered as part of our first ever hybrid conference presentation. Registrations are open to virtual delegates for the conference. We welcome our international members to be a virtual delegate, with full access to all the conference presentations as it happens. All presentations will also be recorded and posted immediately so that you can get up and watch at a time it suits you. Our speakers have a high level of expertise in Wagyu production, genetics and marketing and will include leading Japanese Researchers in genetics and production trends in Japanese Black, keynote Australian and New Zealand presenters from large and developing supply chains focussed on genetics, global marketing and integrity. Our focus is to gain insights on herd re-building and genetic improvement and scaling up across the sector. We will hear first-hand from leading Australian and international Wagyu operations on their experiences and factors underpinning their success. A particular highlight of the conference is the Elite Wagyu Sale, to be held on Day 2, 28 April, 2021, featuring the top 5% of EBV traits and top 1% of Breed $Indexes. With limited Lots in this Sale, it is promising to be a high calibre Sale, attracting Vendors and Buyers from around the world. An additional treat for attendees is the 2021 Wagyu Branded Beef Competition Gala Dinner announcement ceremony. The AWA Branded Beef Competition is the pinnacle of Wagyu awards, renowned across the sector as the benchmark for national brand recognition by industry. Awarding of winners, including the overall Grand Champion Wagyu Brand for 2021, will take place during the Gala Dinner on Day 2. Early Bird rates for onsite delegates are currently open, and close 30 March, 2021. For those that cannot make the event in person - registration is available for virtual delegates where all presentations will be available to watch online or at their leisure. To register, visit https://www.wagyu.org.au/ wagyu-edge-conference 24

Wagyu World | March / April 2021

Elite Wagyu Sale The The 10th Elite Wagyu Sale will be held 28 April, on the afternoon of Day 2 of the WagyuEdge 2021 Annual Conference and Tour and will be conducted live and online, auctioneer is Harvey Wayman-Jones of GDL utilising the Elite Livestock Auctions platform. The Australian Wagyu Association holds the largest registry of Fullblood Wagyu cattle outside of Japan and provides a global genomic analysis to its members in more than 20 countries. Increasingly, Vendors and Buyers are outside Australia, with 2020 top Sales going to Switzerland, the UK and the US. The diversity of Buyers extends from seedstock producers wishing to develop Fullblood Wagyu genetics in their own region, to those wishing to improve genetic diversity for commercial Wagyu production systems and Wagyu beef. The Elite Wagyu Sale in 2020 continued to show that elite Wagyu genetics are still in high demand, with more than 500 potential buyers from around the world - 146 from 11 countries actively took part in the bidding process. By continuing to refine the requirements for entry into the Elite sale, we can continue to provide a platform for the leading edge of Wagyu genetics to a global audience. Lots will be limited to around 50, to ensure that the Sale captures the highest possible calibre of elite Wagyu genetics. This year’s sale will continue to place an emphasis on genetic improvement and as such will focus on multiple traits in the top 5% of EBV for Wagyu (carcase, growth and maternal) and the top 1% of Breed $Indexes for live animals and genetics registered with the Association. The catalogue will be available on the Association website, and via Elite Livestock Auctions from the 7th April, 2021 For more information www.wagyu.org.au/ews AUTHENTIC

AMERICAN

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

Save the Date

Upcoming Events 2021

may

mARCH

Triangle B Ranch Spring of Opportunities Sale Stigler, Oklahoma

Bowman Farms Complete Dispersion Sale Roaring River, North Carolina

APRIL

M6 Ranch Family Wagyu Dispersion Alvarado, Texas

JUNE

BAR R Cattle Company Production Sale Pullman, Washington

Midwest Wagyu Meeting Salina, Kansas

Passion For Prime Salina, Kansas

SEPTEMBER

15 Mayura Beef 2 Annual High Performance Production Sale Australia nd

TWA Steaks Are High Sale Salado, Texas

13 Prime Harvest Online Sale www.liveauctions.tv 23-25 American Wagyu Association AGM Fort Collins, Colorado

OctoBER

27-29 AWA Wagyu Edge Conference Queensland, Australia

Vermont Wagyu Production Sale Springfield, Vermont

Wagyu World | March / April 2021

THE PROGRAM THAT PRODUCES EXCEPTIONAL INDIVIDUALS & CHAMPION CARCASSES

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F02

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tenDerneSS

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2.5

FB46084

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7/07/2019

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FB48612

Black

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10/08/2019

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VT NAKATANI F02

FB34173

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3/24/2018

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1160

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2.7 200

WORLD K’S MICHIFUKU WORLD K’S SANJIROU ........................................ WORLD K’S SUZUTANI BAR R NAKAGISHIRO 56T KENRYU 1905 WORLD K’S NAKAGISHI 5 .................................. NAGAYOSHI 472016 ITOZURU DOI VT YASUZURU DOI ............................................... CHR MS YASUFUKU 189R VT MS TANI DOI A26 TF TERUTANI VT MS TANIKIKUTERU W05 ............................... CHR MS KIKUSHIGE 013

holds record at VT wagyu for growth

gestation

length

day wt

400

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600

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VT HARUTANI F43

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hOme Of the

MONJIRO 11550 WORLD K’S HARUKI 2 ........................................ SAKURA 2 741638 VT HARUSANHIRA B18 HIRASHIGETAYASU J2351 VT MS SANHIRA .................................................... CHR MS SANJIROU 185R KIKUTERU DOI TF TERUTANI ........................................................... TANIFUKU 2 VT MS TANIYASU W04 TF KIKUHANA CHR MS KIKUSHIGE 013 ..................................... JVP MS KIKUSHIGE 403 gestation

length

day wt

200

day wt

400

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600

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milk

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+15

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-3

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+27

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+1.2

+0.5

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-0.1

-0.01

$137

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marb score

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0.0

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VT KAGE JR G57 ITOHANA TF KIKUHANA ......................................................... NAYORI 1 WORLD K’S KAGE KITAGUNI 7/8 WORLD K’S REIKO................................................. WORLD K’S OKAHANA WORLD K’S HARUKI 2 WORLD K’S BEIJIROU .......................................... WORLD K’S OKUTANI PCW MS BEIJIROU DOI 004 E2 ITOZURU DOI CHR MS ITOZURU DOI 367................................ CHR MS SANJIROU 185R

200

gestation

length

day wt

-0.2

+0.1

+11

400

day wt

600

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mat cow wt

+24

+25

+26

milk

scrotal size

carcass wt

+0.7

+33

retail eye muscle area beef yeild

-0.1

+0.5

VT G120 TF 813 KIMITOFUKU CC ITO DOI 2731 ................................................... TF 714 CC ITO DOI 7041E ITOZURU DOI CLN01 CC MS KIKUHIME 2 ............................................... KR 400-77 BAR R TAKASURU 1 K BAR R 12P................................................................. JVP MS FUKUSHIGE T10E VT MS HIRASHIGETAKA 12P A06 HIRASHIGETAYASU J2351 VT MS HIRASHIGEJIROU .................................... CHR MS SANJIROU 185R

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Ranch Reach | WW

ommy Ragland has always enjoyed farming. “I am 71 years old and when I was a boy I was always asking my dad if we could have a farm, so he bought a farm when I was about 10 years old. I showed a calf in 4-H when I was 11, and have been around cattle for 60 years. I bought a farm of my own in 2000, near Hazel Green, Alabama, and had cows. I had heard of Kobe beef, but had no idea about Wagyu or where Kobe beef came from. The internet was just starting and I didn’t know enough about it to try to check it out and find out more,” he says. Then in the summer of 2012 he saw a magazine published by Farm Credit, called Landscapes. “In that magazine I saw an article headlined ‘Why Not Wagyu?’ and it was the story about Ralph Lee and his Lucky 7 Ranch in Hamilton, Texas talking about the breed that Kobe beef came from. I thought, Bingo! That’s what I’ve been looking for!” Tommy and his wife Clarice talked with Ralph Lee about Wagyu, and talked with Dr. Jimmy Horner. “We were able to scrape up some money and bought our first cow—the first Wagyu Tommy Ragland and Robert Estrin of Lone Mountain Cattle to come to Madison County, Alabama. We drove out to Texas on Labor Day of 2013 and bought the cow from Ralph and brought her back,” says Tommy. “About then, the Wagyu Association was changing things to where they needed DNA verification to register an animal. The cow I bought from Ralph did not qualify because at that time everyone was just going by the breeder’s records and pedigree papers. The DNA on that cow didn’t match but I didn’t find that out until after I’d flushed the cow to get embryos and had partners in those embryo calves,” he says. “I had read about David Blackmore (a leading Australian breeder ever since the 1980’s) and how he started partnering with other cattlemen in his area to raise more numbers of outstanding Wagyu with his embryos, sharing the calf crop,” Tommy says. “We worked things out with Ralph and he made everything right on the cow we’d bought; we took the cow back to him and brought back three other cows. A buddy of mine bought one of them. Our venture into Wagyu started out a little bit rocky but we stayed with it, and things got better,” he says. He ended up with several animals, however, that he could not get DNA verification on because of the cow he’d started with. He decided to start a feedlot and finish those, and market the meat himself. He went to one of the local grocery stores, to see if they would be interested in selling meat from his cattle. “The owner of the store is a pharmacist and when I told him what I was doing, he was quite interested. His store was well known for having really good meat, and when he realized I was raising Wagyu, his eyes got big and he knew what that was. I asked him, ‘If I get this started, would you be interested in handling the meat?’ and he Tommy and Matt Ragland with Ralph Valdez of Crescent Harbor Ranch agreed to do that. This gave me a retail outlet for my meat.” He eventually had 40 to 50 head in his feedlot. “When you are as old as I am, that’s a lot of work, plus hauling them to the processor, having the meat USDA inspected, picking up and delivering the meat. This is a perishable product. I was not selling frozen meat; I was selling fresh meat,” Tommy says. The meat sold very well and he was able to use his percentage herd and the ones he could not get registered, and called it his meat herd. “Later I sold that herd to Dr. Brad Fly, a veterinarian in College Grove, Tennessee. I am in north Alabama but only 4 miles from the Tennessee line. This veterinarian’s wife sold flowers in the Franklin, Tennessee farmer’s market. Franklin is only 30 minutes from Nashville.” She also had a catering business, which was a great outlet for good meat, and Tommy was able to sell his meat herd to them. “They took those cattle in increments over about a year and a half and they are still doing really well with their meat sales, even through this pandemic. Their biggest problem was being able to schedule and get dates for slaughter because all the slaughterhouses were full, with waiting lists.” Today his Wagyu are mostly 100% Fullblood. “I have black Wagyu, but my son Matt bought some red ones. I have three boys; my oldest son is executive vice president of a bank in Tennessee and loves cows but is not in a situation where he can spend time with Tommy and Matt Ragland with David Blackmore of Blackmore Wagyu them. My youngest son does landscaping and builds expensive retaining walls. Matt, my middle son has a full plate too, supervising people who build 300 to 400 houses each year, but he still wants to have his Akaushi herd. He and I help each other with the cattle or building fence, or whatever needs to be done,” says Tommy. “Awhile back I bought a cow with a heifer calf at side, at the Bar V sale and she was homozygous polled. I am starting into polled genetics and it helps that we have a really good embryologist in the area, only 50 miles away. We use sexed semen for heifers in the embryos, to get more females,” Tommy says. “I now have some homozygous polled cows that I am breeding to Australian bulls. I also bought semen from Jerry Reeves and work with him. There is a bull called Wagyu Polled Perfection, owned by Cam Hewitt. There is semen here in the U.S. for that bull and he is homozygous polled, with no genetic defects. I am using that semen, and my main donor cow is by the bull Shigeshigetani which has been rated as the top bull for IMF (intramuscular fat). I am using the Australian bull Mayura L0010 for the flush on my Shigeshigetani cow.” A large part of his business is embryos; he is no longer marketing meat. “Once in a while you get some animals that don’t test out the best with fat and tenderness, and I just put them in the feedlot to finish for friends and family,” he says. “The big thing for people to know, if they are interested in getting into this breed is that you can’t treat these cattle like a commercial herd. They are very different. You have to treat the cows different, feed them different, etc. I work with Dr. Horner on the nutrition, and he is so good at figuring out rations for Wagyu,” Tommy says. Page 30 >>

Wagyu World | March / April 2021

Tommy & Matt Ragland with Jerry Reeves of Bar R Wagyu

The By Heather Smith-Thomas

Wagyu World | March / April 2021

<< Page 28

“One thing I really want to stress is the fact we have such wonderful resources, in this breed. We have so many people we can get help from, like Dr. Jerry Reeves, Ralph Valdez, Dr. Horner, breeders like Ralph Lee, Bob Estrin, Joe Morris and the A to Z Feed folks. We have a lot of folks who are great resources for us, and we can be guided in the right way to expand and promote this breed,” he says. “That’s what I try to do—get more people in our region interested in this breed. If you look at the Wagyu membership in Alabama you will see that a bunch of them are here in my area; they saw my cattle or heard about my cattle. There are also quite a few in Tennessee. Some cattlemen resist change; they have been in the cattle business a long time and their daddy was in it, and they don’t want to change. But there are some that are looking for this breed and have become very passionate about it. They are the ones who are seeing what I’ve been doing.” Awareness of this breed is growing. “Dr. Horner’s recipe he created for me, using feeds in my area, has been great. There are a lot of standard cattle feeds that I cannot get here; we don’t have barley or steamed flaked corn. We have to substitute some other feeds; instead of barley we use some oats, soy hulls and wheat mids—various things to create a properly balanced diet for these cattle, and Dr. Horner has been so good on this,” Tommy says. “I share everything I learn about Wagyu with new people coming into this breed. Educating them pays off in the long run because they will do it right. It’s not as easy as just buying a bull to breed to their commercial females, because there is not a very good market around here for F1 cattle. Not all of them will marble enough. There is a better market for F2 cattle but that takes longer to get there,” he says. “I try to encourage them and let them know there are many assets here, with the embryologists to help. You can get a good cow and she can be your factory for eggs. There is plenty of good semen available so you can breed to the best bulls and put those embryos in your commercial cows and be a lot farther ahead, producing Fullbloods instead of F1 cattle; you can 30

Wagyu World | March / April 2021

soon have a Fullblood Wagyu herd,” he explains. He gives embryos to a number of people and they pay for transferring those into their cattle, and then split the offspring. “That way they are building their herd and I am building my herd. That’s what David Blackmore did, so I’ve patterned my program after his. I also sell bred cows. There is a lady in Georgia, Beth Hayes, who bought a three-in-one package from me: a pregnant cow with calf at side. She is starting her herd with those.” With this breed there are many different income opportunities that you just don’t get with other beef breeds. “I am just a very small, unknown producer, but I have been able to breed cattle that the market wants—that are high in fat and tenderness. So this is what I have been breeding for, to cater to that part of the market. People pay a premium for these. I sold a heifer recently for $9,750 and then sold a young bull of the same breeding for $8500 and he was only 7 months old. A person can do this, raising Wagyu,” says Tommy. This breed enables folks to make a living with cattle on a very small farm with just a small herd of cattle. “There is no way I could raise Angus and compete with the big Angus breeders. The big breeders around here have big sales, and I couldn’t compete with that. With Wagyu cattle I haven’t really had a sale but I can market them anyway. At some point we do want to have a sale, maybe in the next two years, but for now we are doing ok,” he says. “If you are in the commercial cow business, you can’t pay for land with the cattle, but with Wagyu, you can actually buy land and pay for it with the sale of the cattle.” With the high cost of land today, this is a real plus. It is one way that a rancher can actually get started and make it work, financially. He likes to encourage new breeders who are learning about Wagyu and gives them as much help as he can. One of them wanted to get a flush from one of his cows. “I delivered that cow to the embryologist, and my customer sent the semen he wanted to match up with my cow. Dr. Grey at City View Genetics will be flushing her and putting the frozen embryos in a shipping container to send to my customer—who will pay all the expenses: the semen, the flush, the cow care at Dr. Grey’s facility, etc. I told my customer he didn’t need to send me any money until

we see how that cow flushes. On her first flush she produced 11 embryos, and Dr. Grey thinks she will do even better on her second flush. If she will do 10 or better I will charge the customer $3000 for that flush. I already sold her calf—the one I got $8500 for. So this one cow is going to make me $11,500 this year.” This is an excellent income from one cow. “Possibilities like this exist for a Wagyu breeder, but you have to treat it like a business and not a hobby. Even just a little promoting can help a lot. When Jerry Reeves or Ralph Valdez or Jimmy Horner or David Blackmore says something, I listen. I know I can learn a lot from these folks, and from the people at the Wagyu conferences,” he says. “I went to Albuquerque to Bob Estrin’s sale in 2017 and talked with him—and he was so good to talk to me and answer questions. Then before the Nashville conference, Bob had a sale in Santa Fe. My son Matt and I drove out to Santa Fe just to talk to Bob. I didn’t buy anything except some semen but it was a great experience. We have some tremendous resources in this breed that we can take advantage of,” Tommy says. “We have a land grant university in Huntsville, Alabama (Alabama A & M) and they have PhDs in grass, cattle, food science, etc. I started talking to them, and they didn’t really have anything set up to handle Wagyu cattle until recently. I offered to give them, over a three-year period, 30 Fullblood Wagyu embryos, and they are going to start their university herd. They are developing grass pastures, in collaboration with the University of Illinois and this grass is called miscanthus,” he says. The researchers want to experiment with Wagyu and try to finish them on this grass, which came originally from Asia. “Then they can put the meat through the food science department and analyze it, like some of the other universities have done. Maybe there will be some new things come out of this, that we can learn about Wagyu. I told Dr. Horner and Jerry Reeves about this, and Jerry said that at some point he would provide some semen for this Wagyu project,” Tommy says. It all takes a lot of planning, cooperation, and good teamwork.

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Marshall’s Daily Dish | WW

2 lbs Wagyu Short Ribs 2 lbs Wagyu beef shank Salt & Pepper 5 qrts Beef stock 2 Sheets Konbu (Dry Kelp) 1 cup dried Mixed mushrooms 1 large yellow onion diced 1 large bunch scallions 1 head of Napa Cabbage diced 1/3 cup mirin 5 Tbsp Light Soy sauce 4 Tbsp Sesame Oil 3 Tbsp Tomato paste 2 Tbsp Ssamjang 2 Tbsp gochunjang 8 pc dried shrimp 4 pc dried anchovy 3 Tbsp Sugar Salt and Pepper to taste

• Heat a large stock pot to medium high heat • Add enough oil to coat bottom of the pot • Season Beef shank and short ribs with salt and pepper • Brown beef until nice dark crust forms then set aside • Add the rest of the ingredients to the pot scraping the brown bits off bottom of pot • Add the beef ribs and shanks • Bring to a simmer for 2.5 hours • Strain broth set aside keeping warm

• Building the Ramen Dish • Place cooked noodles in bowl • Top with the hot Ramen broth • Top with your favorite Ramen Garnishes • Drizzle a small amount of chili oil

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Market Matters | WW

beef By Heather

Smith-Tho

mas

A growing number of Wagyu producers with meat programs have started selling “Wagyu meat boxes” either via a membership in which customers get a variety of meat cuts on a specific schedule such as once a month, or as a one-time purchase. This as a good way to sell less desirable cuts and hamburger (utilizing the whole animal), while offering a very attractive package of meat at the same time. Smaller producers and meat companies face the issues of having a surplus of less desirable cuts and inconsistencies of continuous orders, but some of them are finding innovative ways to meet this challenge. Here are a couple of examples.

Wagyu World | March / April 2021

Pacific Rougue

Wagyu The Knox family multigenerational ranch on the southern coast of Oregon) started a Wagyu herd by purchasing embryos in 1993. Then in 2013 they began marketing beef as Pacific Rogue Wagyu. Scott and Karen Knox and their children, Felicia and Jeffrey, laid the groundwork for this transition and mainly sold meat to high-end restaurants, and some online. Felicia and her husband Cody Walker were still involved with the meat program, but living in Pasadena, California. After their second child was born last November they came back to Gold Beach. “Until we figure out where we want to be, it’s fun to be back home and more hands-on with the program,” Felicia says. “We opened our online sale channel in July 2020 with our online store. I revamped our website, on a platform called Shopify. I was familiar with it because we use it for shipping clothing to raise money for our disaster relief non-profit, Reach Out WorldWide. I was familiar with shipping for that, so opened it as an avenue for Wagyu as well. Price margins are much better when you can sell direct to consumers,” she says. “We redid the website to sell meat and started selling individual cuts. We’d been selling our F1 meat through Crowd Cow for several years, and are still doing that, but now selling our Fullblood meat through our own online store. We offer all the cuts—from the tongue to soup bones, burger, etc.—as individual cuts, and have had some challenges with that,” she says. “My biggest challenge was the freezer; when everything is frozen it’s much more difficult to inventory frozen meat than T-shirts! We all underestimated the effort it takes to have all the

“We always run out of ribeye steaks, New York steaks, and other popular cuts and are left with London broil, sirloin tip and lots of burger.” meat perfectly cut to size so we have multiple variants for each product—and doing that inventory when we are not in a cold room. Right now we just have stand-up freezers, so taking the meat out and trying to count it quickly and sort by size—how much each piece weighs, writing it all down and getting it organized while not letting it thaw— has been one of our biggest challenges, but we are making it work,” Felicia says. The meat is sent out as it is ordered. “So far we haven’t done memberships but this is something we’d like to do in the future. It will take a little time to organize, and we’ll also need

enough inventory to make sure we can fulfill the subscriptions without any glitches. For instance, right now we’re sold out of a lot of product,” she explains. “In the past this has been partially based on kill dates, and being able to get the animals processed. We don’t want to run into a flow problem, but we are confident that we have that sorted out now,” she says. A big challenge for every meat marketer is selling the whole animal. “We always run out of ribeye steaks, New York steaks, and other popular cuts and are left with London broil, sirloin tip and lots of burger. Recently we started doing boxes that include a variety. If you want the ribeye you have to also buy some burger and

sirloin tips,” says Felicia. This introduces people to some of the cuts they are not familiar with or don’t know how to cook. “If a person is not familiar with Wagyu, which most people are not, they don’t realize they can cook a Wagyu chuck as a steak and it will be delicious, whereas the one from the grocery store you’d never think to do that. Many of our cuts, you can eat in ways you are not used to, because Wagyu is different from the average grocery store cuts.” The variety boxes encourage people to try these cuts and be innovative in cooking. “One of the things we want to do is a box that has 5 or 7 different cuts and include recipe ideas so people can know how to cook it. Maybe they’ve never gone online to order stew meat, but here is a really great recipe for Wagyu stew meat that comes with your ribeye. We can provide recipes for creamed beef, and some other ideas, to spark a little creativity.” This could give customers variety that they haven’t tried before. “We’re doing some product photos, and as we make those pictures for each of our cuts we come up with a new recipe and market it through social media or the newsletter, linking back to that product,” she explains. Recently they started a new cut, and did a cube steak on their last harvest— something they hadn’t done before. “We did a step-by-step instruction on how to cook the cube steak, with photos and a link to it, and sold out our cube steaks,” she says. “We’re also trying to market some of these things to local restaurants at a wholesale price—whether it’s burger or sirloin tips or the osso buco (shanks)— so they can take some of that off our hands. If we want to be able to keep New York steaks in stock, we need to find ways to market all the cuts,” she says.

Wagyu World | March / April 2021

Wagyu A few years ago, Matt Herrera and his friend Sean Loving (in northeastern Texas) came up with an idea about selling Wagyu meat. “We are co-workers in another industry and had a passion for eating Wagyu.

We had a friend who was selling some Wagyu product and we occasionally purchased some from him—and realized this was something we wanted to get into ourselves,” Matt says. Sean has always been an avid beef lover, always looking for a higher quality of beef. “Wagyu was new to us, and a novelty item that was hard to get. Once we found it at a restaurant, it was at a price we were not always able to afford. We were searching for a quality product for ourselves,” say Sean. “We found some, and a few of us (a bunch of friends) started splitting Wagyu carcasses, to have some meat in the freezer for a year. Matt goes through his share a little quicker because he has a family, and I’m single so it takes me longer to get through mine! Once we found a product we loved we realized we’d like to get it into more people’s hands—and Matt said, why not?” Their goal is to deliver high-quality Wagyu beef to the doorstep of every American. “We launched our program November 1, 2020 and are quickly 36

Wagyu World | March / April 2021

amassing a following of people who love the product we put out. From a marketing standpoint, Matt has done a phenomenal job building an Instagram following. He has created a Cowboy Wagyu Grill Team with Grill Masters across the U.S. who also have a large following; we ship them our product and they have different cooks show different ways to cook our meat and post it and promote us,” says Sean. This is getting their product known across the country and they are ready to do a marketing push. They are in the process of a website redesign to make it more user-friendly. “We’ve done a lot of cooking videos on how to prepare Wagyu beef. When you spend money for this high-quality meat you don’t want to mess it up. We have a cooking series coming out, with our executive celebrity chef Tru Wilcox. This will be launching in April,” Sean says. Currently they are getting Wagyu beef from two farms in Texas and one in Missouri. “We source American Wagyu and fullblood. For some of the lesserknown cuts we are doing cooking-instruction videos. Those lesser-known cuts of Wagyu are still phenomenal eating, but most people don’t know how to cook them.” The videos will help people venture into something they haven’t tried before.

It’s an educational process. Many people have heard of Wagyu but don’t really understand what it is, or the variations and different grades. “They may think it is only Japanese, but there are also Japanese cows here in the U.S. that are producing Wagyu meat here,” says Sean. Direct-to-consumer is the first model Sean and Matt are trying to focus on, but eventually want to get their product

into various restaurants. “This will help build our direct-to-consumer model as well,” says Sean. Once people experience it in a restaurant they may try to seek out some for themselves and get some of it cheaper, in bulk, just like Sean and Matt did. Then they can enjoy it more often, rather than just for special occasions at a restaurant. “They can try it at home for about one-third the price they can get it at a restaurant,” says Matt. And they can learn how to cook it properly. “We are looking to increase our distribution through more education via magazine articles, etc. Sean came up the motto: ‘Inspiring the Chef in You’ and we want to create chefs in their own homes by shipping product directly to them. In America I think nearly everyone wants to learn how to be a good cook, but may not have the resources to do that,” he says. “We are trying to do our best to bring people the best quality meat, with the best chefs and educational guides to teach them how to become a chef and cook that five-star meal. We want to make Wagyu the new normal in America. We don’t want it to be just a high-priced item they only enjoy once or twice a year. We want it to be more affordable, and promote the health benefits of it as well,” Matt says. People can order various items from their website (www.cowboywagyu. com ) as a one-time purchase and can also have a membership and receive an order every month. “If they choose to go with a subscription, shipping costs are included, and it will be delivered on a monthly basis. “ Typically people decide to go that route after they purchase a few individual cuts and realize the quality of beef being provided. They want to get into the subscription model because overall it is a better-priced option. “Right now we’ve done a lot of individual cuts because we’ve had a lot of new people come to our website and want to give it a try. Ultimately we want everybody to get a subscription start receiving the product on a monthly basis,” says Sean.

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Advertiser’s Index Australian Wagyu Association..................................25 Bar R Cattle Co...........................................................19 Black Dog Cattle Co...................................................39 Bowman Farms ........................................................ 4-5 Buck Mountain Ranch...............................................39 C.D. “Butch” Booker..................................................38 Callicrate Banders .....................................................39 Crescent Harbor.................................................. 38, 41 Changing Lives...........................................................40 DAR J Easy Weigh......................................................38 Diamond T Ranch............................................... 33, 39 Heartbrand Beef.........................................................38 JMK Cattle ....................................................................2 Landgraf Ranch..........................................................42 Lazy Daze Cattle Co...................................................39 Legendary............................................................. 38, 43 Legendary/Wagyu Sekai............................................20 Lucky 7 Ranch............................................................. 39 40

Wagyu World | March / April 2021

M6 Ranch Wagyu ..........................................12-13, 39 Marble Ranch ...................................................... 38, 44 Mayura Wagyu Beef.............................................22-23 Morris Stock Farm ....................................................41 Pacific Rogue Wagyu .................................................38 Passion For Prime Sale...............................................18 Protocol Technologies ........................................ 11, 38 QGI ..............................................................................31 Ragland Wagyu...........................................................39 Schacher Auction Services........................................39 ShowMe Wagyu Partners............................................3 Steaks Are High Sale..................................................26 Southern Cross Cattle Co..........................................37 Tai Ranch.....................................................................39 Todo Santos Creek......................................................41 Yuba River Ranch.................................................31, 39 Vermont Wagyu....................................................27, 38 Wagyu Sekai................................................................21

MORRIS STOCK FARM LLC

Family Owned and Operated Since May 1962

Thank you for your business 8075 Co Rd Y Gruver, Texas 79040 office@morrisstockfarm.com Joe Morris, Mgr. Cell: 806-922-5274

Office: 806-733-2362 Fax: 806-733-5428

since 1994

featuring

Shigeshigetani TRAIT

EBV

Breed Avg

gestation length

-3.2 -1.8 +5 +8 +5 +11 -1 +6 +10.2 -2.7 +2.4 +2.1 +0.17

+0.1 +1.1 +10 +16 +19 +20 +1 +15 +1.2 +0.0 +0.0 +0.7 +0.16

birth weight 200 day wt 400 day wt 600 day wt mat cow wt

milk carcase wt eye muscle area rump fat retail beef yield marble score marble fineness

semen available!

Fukutsuru 068 • Kitaguni Jr. • Haruki Takazakura • Yasufuku Jr. • Michifuku Kikuyasu 400 • Sanjirou CHR Shigeshigetani 5 • Kenhanafuji Shigefuku •Mt. Fuji • Hirashigetayasu Biejirou • Itomoritaka •Michiyoshi Sanjirou 3 • Itozuru Doi 151 Ralph Valdez - 360/941/0644 Wagyu World | March / April 2021

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

EBV

ACC

-0.1 +0.2 +8 +13 +9 +14 +2 -0.9 +21 +4.3 -0.3 +0.3 +2.3 +0.40 +$222 +$247 +$223 +$221

63% 71% 71% 71% 71% 62% 63% 54% 67% 61% 63% 53% 65% 61%

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

ACC

0.0 +0.6 +7 +9 +6 +11 -8 -1.2 +24 +5.7 -1.0 +0.7 +2.8 +0.50 +$245 +$283 +$235 +$233

59% 68% 71% 71% 73% 60% 63% 48% 67% 57% 59% 48% 63% 55%

ITOSHIGENAMI MAYURA DAI NI KINNTOU 1 MACQUARIE WAGYU Y408 MACQUARIE WAGYU F A214

EBV

ACC

-0.1 -0.2 +3 +5 -5 +1 0 -0.8 +11 +4.4 -1.3 +0.5 +2.8 +0.54 +$182 +$213 +$207 +$212

61% 70% 70% 71% 71% 62% 63% 54% 68% 62% 64% 54% 66% 61%

MIKU MAESTRO Q15 ITOSHIGENAMI

SIRE MAYURA ITOSHIGENAMI JNR

MAYURA DAI NI KINNTOU 1 MACQUARIE WAGYU Y408

DAM MACQUARIE WAGYU F B1077

MACQUARIE WAGYU F Z561

EBV

ACC

-0.6 +2.3 +18 +31 +38 +33 +3 +0.4 +44 +3.6 -4.1 +1.5 +1.9 +0.25 +$277 +$276 +$242 +$220

61% 69% 70% 70% 71% 62% 63% 54% 68% 62% 63% 54% 65% 60%

TRAIT

MIKU Q50 SIRE MAYURA ITOSHIGENAMI JNR

DAM MIKU SARA

ITOSHIGENAMI MAYURA DAI NI KINNTOU 1 SUMO CATTLE CO MICHIFUKU F126 WESTHOLME K5035

MIKU MAMMUT Q26 SIRE COATES ITOSHIGENAMI G113

DAM TRENT BRIDGE N190

SUMO CATTLE CO ITOSHIGENAMI C0158

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

COATES TANI C446 MACQUARIE WAGYU Y408 TRENT BRIDGE J38

FOR PRICING & ORDERS CONTACT:

*MARCH 2021 WAGYU BREEDPLAN EMBRYO MATINGS TO THESE SPECTACULAR SIRES ALSO AVAILABLE

Wagyu World | March / April 2021

KENNY LANDGRAF - 512/633/0154 KENNY@LANDGRAFRANCH.COM

EBV

ACC

-1.1 +3.6 +25 +43 +65 +51 +4 +1.4 +60 +0.6 -2.0 +0.4 +1.8 +0.28 +$312 +$298 +$269 +$231

60% 68% 71% 71% 72% 60% 62% 48% 67% 58% 60% 49% 64% 54%

TALK IS CHEAP

KAEDEMARU

AKIKO

CATTLE COST MONEY INTEGRITY MATTERS

Buy LEGENADARY...Register AAA WWW.AKAUSHIGENETICS.COM 346-803-6050 • sales@akaushigenetics.com

Wagyu World | March / April 2021

WAGYU WORLD

c/o James Danekas & Associates, Inc. P.O. Box 8629 Woodland, CA 95776

GENETICS AVAILABLE bred females, pairs, bulls, heifers, frozen genetics & steers (all stages)

48 Wagyu WagyuWorld World| March | January / February 44 / April 2021 2017

PRST STANDARD U.S. POSTAGE PAID Tucson, AZ Permit No. 271