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Official Publication of the NY Angus Association. This newsletter is a service to our members and beyond, about industry news and our association news. A great way for any Angus entity to report and promote. View our online version, contact us & join our membership for a print copy. www.ny-angus.com Edited & Produced by Mike Shanahan, Cattle Promotions, LLC & affiliates
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Travis WaltonLinwood, NY 14486 • (585) 703-1476
Always offering our genetics for sale. Stop by and visit anytime! - Walton Family
Walton’s Way Answer 154Selling at the Trowbridge Angus Female Production Sale, September 19, 2015, Ghent, NY
This yearling heifer sired by VAR Reserve 1111 produced from a dam by SAV Final Answer 0035. Her dam
Frosty Answer 3979 records a birth ratio of 2@94, weaning ratio 2@106, and yearling ratio 2@106.
Walton’s Way Answer 154 is a maternal sister to he Genex/CRI sire Schiefelbein Effective 61. A powerful
female with a powerful set of EPDs and proven pedigree..
Make Walton’s Way, Your Way
Here is Your
ANSWER
Here is Your
ANSWER
CED BW WW YW Doc MILK +8 +1.2 +57 +97 +22 +28
MARB RE $W $F $G $B+.63 +.87 +64.25 +42.72 +39.34 +110.04
Frosty Answer 3979 - Dam
SOLID genetics
for
a Future Edge!
This BC Eagle Eye 110-7 daughter traces back to GAR Ext 614 who ranks in the top five females in breed history in total sales income. Rita 412 blends moderate growth and carcass genetics with high maternal traits.
Trowbridge RITA 412
BULL CALVES FOR SALE NOW
hand selected from the best of our herd
Trowbridge Rita 412
Bennett Farm • Janeen Bennett
11742 Short Tract Rd • Hunt, NY 14846
585 245 4780 • [email protected]
GAR Ext 614
New York Angus Associationwww.NY-Angus.com
President
Mike ShanahanP.O. Box 338, Ghent, NY 12075
Nicole Tommell1942 Hickory Hill Rd, Fonda, NY 12068
Vice-President
Doug Giles538 Rte. 343, Millbrook, NY 12545
845-677-6221
Secretary/TreasurerRobert Groom
8974 Lyons Marengo Rd, Lyons, NY 14489315-573-2569
[email protected] President
DirectorsRob Bannister (2018)Craig Simmons (2018)Derrick DeBoer (2018)Roger McCracken (2016)Pete Murphy (2016)
Jerry Emerich (2016)Brett Chedzoy (2017)Allan Lawyer (2017)Fred Tracy (2017)
is published five times peryear by the NY Angus Association, in an8.5 x 11 magazine format. It is editedand produced by Mike Shanahan,with Associate Editor Nicole DeBoer.Cattle advertisements will be limited tothe majority promotion of Angus genetics.
Angus Angles
Subscription RateNYAA Members FreeNon-Members $15.00 annually
Regular Issue Advertising Rates
Special Issue Advertising Rates
Full Page $150.001/2 Page $100.00
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$25.00 x 5 Issues
* ask about discounted contract rates, & repeat customer benefits
To Place advertising and for newsand editorial content contact:Mike Shanahan - 518-598-8869
Upcoming Angus EventsNYS Fair Jr Angus Show
August 31, 2015 • Syracuse, NY
NYS Fair Beef Day & Supreme Beef Female Showfollowed by Supreme Reception, sponsored by
NY Angus AssociationSeptember 1, 2015 • Syracuse, NY
NYS Fair Open Angus ShowSeptember 2, 2015 • Syracuse, NY
JSK Livestock Angus Dispersal SaleSeptember 5, 2015 • Canandaigua, NY
Trowbridge Angus Family Affair SaleSeptember 19, 2015 • Ghent, NY
Tullyfergus Joint Angus SaleSeptember 26, 2015 • Lyons, NY
Coby Classic Fall Festival & ShowCobleskill Fairgrounds
October 9-11, 2015 • Cobleskill, NY
Cow Power Angus SaleOctober 10, 2015 • Millbrook, NY
*** If you have an event you would like to see listed here,please contact [email protected]***
Newsletter Deadlines & Publish Dates
Deadline 10/15/15, Published 11/15 - Regular IssueDeadline 1/15/16, Published 2/1/16 - Regular Issue
Deadline 3/20/16, Published 4/1/16 - SPECIAL ISSUEDeadline 5/15/16, Published 6/1/16 - Regular Issue
Deadline 7/20/16, Published 8/15/16 - SPECIAL ISSUE
Note From the Editor www.NY-Angus.com
Mike Shanahan, 518-598-8869
A MUST-ATTEND EVENT! In the Angus world we have many opportunities, helping us to create the best beef and the most efficient cattle while maintaining a diverse gene pool. One of these opportuni-ties has been learning more about DNA, and using that tool to make better predictions for our herds. The International Genomics Symposium is part of the National Angus Convention this year, where producers will gather from all parts of the nation and be-yond. Have you thought about increasing your knowledge base and interacting with oth-er Angus producers throughout the country? This is an opportunity you cannot miss. Thousands of cattle producers are expected to gather November 3rd-5th at the Overland Park Convention Center, near Kansas City, MO for the annual meeting of the American Angus Association. A jam-packed schedule of keynote speakers, demonstrations and social events will make up the National Angus Convention. Industry experts on genomic technology will be presenting at this first-ever International Angus Genomics Symposium, sponsored by Neogen’s GeneSeek Operations. Another highlight will be Angus University, sponsored by Merck Animal Health, presenting “A Sto-ry of a Steak” with what it takes to provide a quality eating experience to beef consumers worldwide. The Angus Media Trade Show will welcome more than 125 exhibitors representing animal health companies, publications, feed and nutrition, equipment manufacturers and more. Evening entertainment will include a concert by country singer, Sammy Ker-shaw on Wednesday, Nov. 4th. Visit www.angusconvention.com to register today for $75 per person. Registration includes three meals featuring the Certified Angus Beef® (CAB®) brand, access to all educational workshops and keynote speakers, entry into the trade show, and the Ker-shaw concert. Last year it was wonderful to see other breeders from the northeast represent our areas at the convention and meeting. Let’s do it again this year! See you in Overland Park! Thanks!
Mike Mike Shanahan Editor, Angus Angles Newsletter
GET TO KNOW YOUR NEW YORK ANGUS
ASSOCIATION OFFICERS Doug Giles, NYAA President 7th generation in his family to be full-time in production agriculture Grew up on a diversified family farm in LeRoy, NY, raising row crops, cattle, & hogs Showed hogs in 4-H Attended Alfred State College on a scholarship, majored in Ag Engineering Won the Master Showmanship contest at Alred Worked on his family farm until 1996 Worked as the Herdsman at High Field Farm in Clinton Corners, NY Worked as Herdsman at Heathcote Farm in Amenia, NY Managed Walbridge Farm starting in 2005 Owner of Walbridge Farm, LLC 2008-present Served on the board of directors for New England Angus Association Served in the board of directors for the New York Angus Association Member of the Dutchess County Ag Society Served as a 4-H Leader Served as Sale Chairman for the Dutchess County 4-H Livestock Sale Is married to Cheryl and they have 2 children, Gunner & Tucker, who are all active on the farm Nicole Tommell, NYAA Vice President My name is Nicole Tommell. Along with my husband Marc and our children Marc and Adeline, we own and operate MMT Cattle Incorporated in Fonda, NY. Established in 2002, we are a diversified beef cattle feeding operation. Specializing in dairy beef, we source cattle from auctions and farms throughout the Northeast. Dealing in high-risk cattle, all cattle are backgrounded at the home farm. After preconditioning, cattle are sorted by weight and either sold as uniform feeder cattle to the Midwest or finished. Currently, cattle are fed at 2 custom feeders in New York along with our home location and an additional rented facility nearby. All finished cattle are marketed and delivered to JBS in Plainwell, MI and Souderton, PA. In addition to the commercial cattle business, we have enjoyed growing our Registered Angus herd. Currently, we run approxi-mately 30 momma cows at our home. Due to the nature of our commercial business, we are able to retain and finish all of our steer calves in our operation. Over the last few years, I have enjoyed actively participating in the New York State Angus Associa-tion. I look forward to visiting with you all at the various Angus events throughout the year. If you and I haven’t met, please introduce yourself and say hello. I enjoy meeting new people who share the same passion for the cattle industry.
The American Angus Association has begun to rollout an updated look to their AAA Login website. Taking a cue from the current look of smartphones and tablet devices, the login site hopes to be more user-friendly for any producer looking to access or submit data on their herd.
Gone is the Classic Menu page of multiple tabs that, in total, contained over 300 link options. Instead, the home login page has been broken down into six different categories or graphic buttons. (See Fig. 1) Pop-up descriptions for what can be found under each button are visible as the user hovers over a specific button.
Fig. 1
From the home login page, the Manage Herd button will likely be one of the more active options a producer will select. Clicking on this button takes the user to a set of nine graphic buttons that cover such categories as herd information, submission of registrations, transfers or performance data, DNA testing and results, AI and ET information or enrollment, and information for the MaternalPlus® and AngusSource® programs. (See Fig. 2)
Fig. 2
When submitting work online to the Association, the common buttons for use will be Registration/Transfers/Performance and DNA. If select-ed, either one will bring up another series of graphic buttons to select from that pertain to each specific topic. (See Figures 3 & 4) This extra level will allow the user to narrow in on the topic of their choice and get right to work. The actual submission screens in these areas have not changed; just how one might navigate to the area when compared to the Classic Menu.
Moving back and forth between the home login screen and the differ-ent levels of a category can be done without having to use the back button on your internet browser. As an example, looking again at Fig-
ures 3 & 4, there are clickable words Home and Manage Herd just above the top row of buttons. Clicking on either of these will take the user back to that level of menu button options.
Fig. 3
Fig. 4
Looking back at the home login screen (See Fig. 1), the My Account button, allows the user to manage their login profile and password, view account balances and history of work in the office. The option to change preferences for registration certificate storage, invoices, and performance reports are also included in this area.
For producers who wish to communicate with American Angus through their login account, the home login screen has a button la-beled My Messages, which will connect with the Message Center. This popular feature has been available to producers in the login menu for over a year. Notices from the office are automatically sent out and appear in this area whenever work processes through the office. This includes notices from AGI regarding receipt of DNA samples or parent-age exclusion issues, suspense notices for work received in the office, and when purchased animals have been transferred into your invento-ry. Producers can easily reply to the message to clear up issues or send their own new messages when questions or additional requests arise.
The My Customers button allows a user to maintain a database of cus-tomers with their full contact information and sales history. This area also allows the producer to access information on the animals they have purchased into their herd as well as transferred out of their herd.
The Classic Menu button (previous look of tab menu feature) will be available for a limited time, should a producer wish to continue with that format as they learn to transition to the new format. It is encour-aged for users to give this new layout a try. Navigation of the updated website should be an easier task since the layout is broken up into cat-egories and uses the graphic buttons to illustrate a connection to what that area includes.
For assistance with the new login format please contact the American Angus Customer Service department at 816-383-5100 or by email to [email protected].
Written By: Kristin Toll
This article is reprinted with permission from the February 2015 Angus Journal
How to Login to AAA Online
Certain weaning times could take advantage of increased calf feed efficiency while improving cow forage
resources and body condition.
The majority of U.S. cattle producers wean calves at around 205 days of age, or roughly seven months, and typically make the deci-sion on weaning time based on calf age, calf weight or because ‘it’s what they’ve always done.’ But, there are certain scenarios where weaning earlier makes sense from both a cow and calf health standpoint and from an economic perspective. “There are a variety of economic benefits to implementing early weaning strategies,” says N.T. Cosby, Ph.D., senior consulting nutritionist with Purina Animal Nutrition. “For the calf, we’re looking at feeding dur-ing a time in their lives when they are ex-tremely efficient at converting feed to gain.”
“For the cow, we’re able to give her some forage resources that would typically go to the calf, thus allowing her to pick up condi-tion score going into the winter months. Putting on that extra condition means we can save on some winter supplementation by not having to play nutritional catch-up,” adds Cosby.
Here are three scenarios where imple-menting early weaning might make sense:
Drought or low forage situations
“One of the most common reasons for a producer to consider early weaning would be if they’re in a sum-mer drought situa-tion,” says Cosby. “Considering early
weaning in this scenario would save some of your valuable forages for the cow.”
According to Cosby, each day an early weaning strategy is implemented saves 10 pounds of forage for the cow. Implementing an early weaning program two to three months earlier than the industry average means that a significant amount of forage could be saved for the cow.
Those extra pounds of forage may go a long way towards increasing the condition score on the cow herd going into the winter months, as cows are likely either late in the second stage of pregnancy or early in the third stage.
Early weaning also means the nutritional requirements of the cow decrease as she no longer needs to put resources towards milk production, allowing her to shift those ener-gy resources to gaining condition.
To hit your marketing window
“Early weaning may help producers hit a more lucrative calf marketing time, giv-en what the cattle markets are signaling to customers,” says Cosby.
There are some scenarios where selling lighter calves means a higher price per hun-dredweight. There are also scenarios where selling calves earlier than the typical months when calves are marketed (typically mid- to late-fall) means a higher price floor.
“If the marketing scenario is right, it’s al-ways good to consider options to capital-ize,” adds Cosby.
When stocking density is increased
“A reason to wean early that’s becoming more prevalent is land cost, and subsequent-ly increased stocking density,” says Cosby. “Some cattle produc-ers today are trying to
run more cows on the same acreage to po-tentially increase profit.”
More cows on the same acreage means that the forage resources are limited, and that both cows and calves could potentially be
shortchanged on nutrients.
“If we’re short on forage, either quantity or quality-wise, it’s often a good plan to start calves on a higher plane of nutrition by go-ing ahead and weaning them,” adds Cosby.
With any of these three scenarios, it’s critical to get early-weaned calves on a qual-ity nutrition program.
“These early weaned calves can’t hold a lot of feed because of their small rumen size,” says Cosby. “At the same time, the calf’s requirements per pound of body weight are quite high. You need a high-quality, nutrient dense, complete feed to get them off to the best start.”
Nutrition lays the foundation for a success-ful starting program, getting calves on feed quickly and keeping them healthy. The Puri-na Great Starts calf feeding program has customizable feeding options designed to fit a producers given forage availability, feed type and feeding facilities.
USDA, 2008 Beef 2007-08, Part 1:Reference of Beef Cow-calf Management Practices in the United States, 2007-08. USDA-APHIS-VS, CEAH. Fort Collins, CO #N512-1008
Historic Flashback
Excerpts from a 1940 sale book
Historic Flashback
Excerpts from a 1940 sale book
Historic Flashback
Excerpts from a 1940 sale book
Historic Flashback
Excerpts from a 1940 sale book
Every cattleman knows a calf fi ghting for its breath is a calf that isn’t eating. A calf not eating is a calf that isn’t making you money. Luckily, one easy shot of Pyramid® 5 + Presponse® SQ* protects against breath-stealing pneumonia, giving your calves protection against 5 viruses and 1 bacteria associated with bovine respiratory disease (BRD).
For more information, visit www.bi-vetmedica.com, talk to your veterinarian or Boehringer Ingelheim Vetmedica, Inc. representative, or call (800) 325-9167.
* An aid in prevention of disease caused by BRD, BVD Types 1 and 2, Pl3 and BRSV; and an aid in reduction of severity of pneumonic pasteurellosis caused by M. haemolytica.
Pyramid and Presponse are registered trademarks of Boehringer Ingelheim Vetmedica, Inc.©2013 Boehringer Ingelheim Vetmedica, Inc. BIVI 1587-Ad3
PNEUMONIA CAN DROWN A CALF.PYRAMID® 5 + PRESPONSE® SQ HELPS YOU BOTH BREATHE EASY.
PREVENTION WORKS.
123 N. Third Street Suite 400 Minneapolis, MN 55401 P: 612-623-8000 www.broadheadco.com
Square-hipped and big-topped with
a touch of class
CED: +7 BW: +2.0 WW: +66 YW: +115 $W: +67.80 $B: +128.84
7AN345 16687591 Bismarck x Net Worth
Powerful outcross performance backed
by an impressive dam
CED: +6 BW: +3.8 WW: +73 YW: +131 $W: +75.38 $B: +185.32
7AN394 17262374 Top Game x Predominant
Capture foot quality, muscle, maternal
and high $B in one straw
CED: +0 BW: +3.0 WW: +78 YW: +137 $W: +90.25 $B: +164.63
7AN370 16916267 Frontman x Next Day
Phenotypically strong with impressive
projections for growth
CED: +0 BW: +2.6 WW: +68 YW: +125 $W: +70.53 $B: +166.00
7AN413 17587895 Earnan x Final Solution
Proven sire of powerful beef cows —
plus he’s high for DOC
CED: -2 BW: +4.4 WW: +77 YW: +120 $W: +79.36 $B: +152.98
7AN328 16396523 Providence x Bushwacker
Use to add thickness, a classy look
and loads of performance
CED: +7 BW: +1.3 WW: +70 YW: +126 $W: +85.98 $B: +125.14
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your cow herdOBSERVER TRACTION
POWER SURGESIGNATURE PROSPERITY
BEACON
Dam ofProsperity
Select Sire Power, Inc.
EPDs as of 7/17/15
Better With Age
By Dr. Phil Bass, Certified Angus Beef LLC
Growing up, I noticed my folks al-
ways had the local butcher hang our har-
vested beef for a few weeks prior to cutting
and wrapping it. Little did I realize then that,
like so many things, beef does get better
with age. After years of meat science educa-
tion, research and experience, I have gained
a better understanding of the mechanisms
of beef aging and differences in eating quali-
ty that can be derived from it. Improve-
ments in tenderness are always at the fore-
front of logic, but flavor profiles can also
start to develop as aging time lengthens to
where it can enhance the overall palatability
of beef, and thus keep consumers coming
back for more.
The overwhelming majority of beef
produced and sold in North America is wet-
aged. Wet-aging is rather precise and con-
sistent, resulting in a high-yielding product
that still allows the natural enzymatic break-
down of muscle fibers to improve tender-
ness. Though now considered the
“traditional” means of aging beef, wet-aging
is in fact a relatively new concept compared
with what was done for generations, before
the dawn of commercial vacuum packaging.
Until the 1970s, most beef was inventoried
in carcass or large, bone-in primal form. But
an innovative company, known then as Iowa
Beef Processors (IBP), changed the way beef
was delivered, and subsequently aged, using
vacuum packaging technology on a large
scale.
Customers noticed
extended shelf life, improve-
ments in overall product yield,
smaller and more manageable
cuts – and some subtle differ-
ences in flavor. This means of
beef storage has become com-
monplace and a widely accept-
ed practice. But what’s happen-
ing while that meat is sitting
there? Natural enzymes in the muscle are
being allowed to break down the muscle
fibers at the cellular level, creating a more
tender piece of meat.
Though there are a few other en-
dogenous enzymes in muscle tissue that can
enhance tenderness, the primary naturally
occurring tenderizing enzymes are the cal-
pains. Calpains are activated by the release
of calcium in the muscle cell after harvest
and act on the structural proteins in the
muscle fiber causing a weakening of their
structure and, thus, tenderization.
Science is awesome!
After all of this activity at the mo-
lecular level, over the course of many days
in a refrigerated state, enough of the struc-
ture will have been broken down to accom-
plish tenderness in most cases. The aging
enzymes act on the muscle fibers, but not
on the connective tissues within and adja-
cent to the muscles, so some cuts will still
require specific cooking or preparation tech-
niques to make them more tender.
It is often thought that aging is only
for tenderization, but tender meat is only
one of the results of aging; flavor changes
occur as well. After the naturally occurring
enzymes have done their job, there is a re-
lease of some water within the meat due to
the natural compromise of muscle cell
membranes. As a result, the essence of the
beef has been concentrated, and a more
robust flavor develops from that concentra-
tion of proteins, sugars, minerals, fats and
the like.
One more thing: Beef that is wet-
aged for an especially long time tends to
take on a bit of a sour flavor. Sour, you say?
How does this get there – and is it desira-
ble?
Let’s consider the environment in
the vacuum package, where there is no air
(thus, obviously, no oxygen). No fresh meat
is perfectly sterile; there’s always going to
be some, albeit very few, microorganisms
that make their way in before packaging. It’s
a natural part of the process, and most of
these safe microorganisms are controlled by
the fact that there is no air in the package. A
few of them, though, don’t care if they have
oxygen. These linger on the meat’s surface
and live for a time by converting what little
sugar can be found into lactic acid.
That lactic acid – which, rest as-
sured, is completely safe – does two things:
It drops the pH on the surface of the meat in
the sealed package to a lower level than
even those microbes can tolerate; and it
creates a slightly sour flavor. Now, how
often do we notice that? The answer is, al-
most never. Unless the beef has been aged
to an extremely long point and the condi-
tions are right for extreme amounts of lactic
acid to be produced, we rarely notice it. The
moment we would actually notice it is when
normal wet-aged beef is compared to ex-
tremely fresh beef (less than four days from
packaging) or if it has been dry-aged.
Dry-aged beef, oh boy!
As a meat scientist, I’m often asked
to explain the science of dry-aging. That’s
rather hard because there are few controls
and the meat is subjected to the open air. I
usually reply that I can’t explain the science
of dry-aging, but I can use science to try to
explain what happens, if that makes sense.
Scientists love wet-aging beef be-
cause of all the controls in place, starting
with environment. The vacuum packaging
and temperature control deliver ever more
precision as technology progresses. Dry-
aging beef also uses temperature control,
but because the meat is allowed to be in
open air (in a cooler), the humidity, air
movement, microorganism control and
countless other variables result in more of
an art than a science – but it all adds up to
deliver a distinctly different eating experi-
ence than wet-aging provides.
Dry-aged beef is not for
everyone. Because of the aging
process, of course there is some
moisture loss and a concentration
of flavors, but the big change
comes due to the control (or
attempted control) of dehydration
from the meat being exposed to
air. Often, the beef being dry-aged
will be in coolers with high-velocity fans to
move the air and create a dried crust on the
surface of the meat.
Once the crust is developed, the
evaporation process slows. Often that crust
allows for some fine molds to grow and im-
part flavors into the meat (similar to the
way cheese is made). Dry-aged beef will be
different in nearly every location from which
it is produced, which gives a unique eating
experience each time it is enjoyed. Wherev-
er beef is dry-aged, it is imperative that the
raw product going into dry-aging is of high
quality to begin with. Plentiful marbling is
crucial and it is recommended to work with
bone-in cuts to minimize the loss of edible
portion when the subprimal is trimmed and
cut into steaks.
Whether wet or dry, the aging of
whole-muscle beef is recommended — no,
it’s a necessity — to maximize its eating po-
tential. Aging will enhance the tenderness,
adjust the flavor and help produce a more
palatable product in the end. There are
many opinions and beliefs involved with
aging beef, but many programs require a
minimum of 21 days as the “sweet spot.”
Dry-aged beef has been aged as little as 14
days up to a radical 100 days. It is important
for meat operators to choose the right aging
protocol for the taste preferences of their
customers.
Dear NY Angus Breeder, Summer sure has flown by with autumn just about upon us! I know the weather has been a bit challenging for everyone this summer, but I hope it’s overall been a great summer for you. The fall sale season is now here and there will be several great sales in New York and the country this fall to add some new genetics or increase your herd size. However, if you’re selling cattle this fall then I’m sure you’re looking for ways to market your cattle. You are very fortunate here in New York to have a premier state newsletter in Angus Angles for advertising. In addition to Angus Angles, Angus Productions, Inc. (API), which publishes the Angus Journal, has several great options for you to consider. Everyone is familiar with the Angus Journal, but API has many other marketing tools as well. The Angus Beef Bulletin (ABB), which has a September, October, January, February, and March issue, is geared towards commercial cattlemen, specifically those using Angus genetics. The ABB has a circulation of just over 65,000 predominantly commercial cattlemen! Within API, Special services have many great options too if you’re in need of a catalog (large or small) or are looking for a targeted marketing approach such as a postcard, flyer, pamphlet, brochure, or farm newsletter. Catalogs or direct mailing pieces can be designed for either small and large scale sales or even online sales. We’re able to send these direct mailings or catalogs to Angus members and/or non-member bull and female buyers that have had cattle transferred into their name within a designated certain mile radius around the sale location or to certain states of your choosing. The direct mailing of postcards or flyers is a great way for you to reach targeted prospective buyers in our area. As we all know, having a website is important to marketing your program and reaching new potential customers. API will design and host your website to meet your needs. They also are able to send e-blast email advertisements for a very economical rate. If you have any questions or would like to visit about the many great marketing options API has to offer, please don’t hesitate to contact me. See you this fall, Chris Jeffcoat Regional Manager American Angus Association 717-476-1496 [email protected]
This story has been updated since it first ran in the Columbia-Greene Media Register-Star earlier this year.
By Sherry Bunting
Following Farmers into their ‘Field’
Standing up for kids and cattle! How did school lunch get so complicated?
Growing the Land
Are you satisfied with your school lunch-es? Do your children eat them? Do they come home so hungry they binge out of the snack drawer? The National School Lunch Program and Dietary Guidelines for Americans are lightning rods for the latest nutritional ideas -- none of which seem to be work-ing particularly well. We’ve gone far from the basics, and yet both childhood hunger and childhood obesity are on the rise. Now there is another twist in the nutri-tion-noodle. “The Big Fat Surprise,” by Nina Teicholz, reveals the truth about the healthfulness of natural fats in beef, whole milk, butter and cheese. Teicholz was profiled in morning television talk shows and major magazines this year, where she has described the “nasty nu-trition politics” that continually shape these programs.
In response to these animal-protein-friendly nutritional revelations, the envi-ronmental nail-biters (under the influ-ence of refuted studies) are throwing carbon footprints into the nutrition mix.
They have introduced a “sustainability metric” to the 5-year cycle of nutrition guide-lines. These half-baked environmen-tal concerns about cattle pro-duction were included in the Scientific Report of the 2015 Dietary Guidelines for Ameri-cans released by the Dietary Guidelines Advisory Committee (DGAC). The DGAC’s 12 ‘experts’, assembled by the Obama Administration, have further reduced the recom-mended amount of beef and whole fat dairy products for the next five years, saying cattle production is bad for the planet. This report -- if approved and used by the Secretaries of Agri-culture and Health and Human Services to develop official government nutrition policy -- will bring yet another lunchroom brawl to a school cafeteria near you, where the already burdensome and counterproduc-tive rules for lunch menu planning have lunch ladies and foodservice directors, not to mention kids and parents, tearing their hair out. The 75-day public comment period on the DGAC Report closed on May 8. In addition, the Ag and HHS secretaries re-ceived numerous official letters from farm and environmental groups, citizens
and members of Congress. “The purpose of the DGAC Report is to inform the federal government of cur-rent scientific evidence on topics related to diet, nutrition, and health,” says the official DGAC page. But so-called “health of the planet” wording is also included in the final Report. USDA Secretary Tom Vilsack said in March that it “colors out-side the lines” like his granddaughter and that he prefers to “color inside the lines” like his grandson. We shall see who col-
“Maybe it’s time to stop
apologizing for fat. The
culture of the American
diet has shifted
dramatically.”
Anne Burkholder did not always run a feedyard. The urban
Floridian married Central Nebraska hay farmer and beef pro-
ducer. A mother of three sports-minded teenage daughters,
she writes a blog called Feedyard Foodie. Burkholder wonders
why nutrition politics are poised to go even farther down the
wrong road. So do I. Photo by Sherry Bunting
ors where later this year when the Ag and HHS secretaries jointly release new federal government nutrition policy. I’ve been writing about these school lunch issues for decades and found a kindred spirit in Nebraska in March. Dartmouth-educated psychology major and admitted animal lover, Anne Burkholder has been vocal in her de-fense of beef’s nutrition and sustainabil-ity. She enjoys working with the cattle at Will Feed, Cozad, Nebraska, where she runs the feedlot. Her husband runs the alfalfa and crop business. She is proud to produce curious, confident cattle that grade well and provide nutrient dense beef for consumers. She writes a blog called “Feedyard Foodie.” We compared notes on this issue of the DGAC Report. We commiserated about how what started as a year of good news for beef -- when the more than 40 years of a ‘heart healthy diet’ for the masses had come under fire with the New York Times Bestseller “The Big Fat Surprise” -- the DGAC turned around in February with its subjective measure of “cattle sustainability” in its Dietary Guidelines Report. Burkholder had just finished reading Teicholz’s book, and she wrote exten-sively about the DGAC Report in her blog. She also wrote an official letter to USDA Secretary Vilsack on the unintend-ed consequences of the nutrition politics that seek to further demote the role of beef in the American diet. “Maybe it’s time to stop apologizing for fat. The culture of the American diet has shifted dramatically. According to USDA, the consumption of grains (41%), vegeta-bles (23%) and fruits (13%) rose signifi-cantly from 1970-2005 while red meat (-22%), milk (-33%) and eggs (-17%) fell dramatically. Overall carbohydrate in-
take for Americans rose with low fat starches, and vegetable oil took the place of animal protein and fat in the diet. Animal protein lovers shifted from beef to chicken, and many traded whole fat dairy for skim milk and margarine thereby forsaking nutrition density for lower saturated fat options,” Burkholder wrote. “All of this occurred during a time in the United States when obesity rates more than doubled (15-32%), the prevalence of heart failure, cancer and stroke all increased, and the rate of diabetes in-creased from less than 1% to 11%,” she explained. These are heavy duty facts, and if we look back on how the DGAC has altered the dietary culture in the past, its cur-rent recommendations regarding beef bring even more trepidation. How did we let serving a decent healthy meal to schoolchildren become so com-plicated? Why don’t schools take their cafeterias back? One reason is the feder-al government ties its financial support for literacy programs in schools to the number of students enrolled in the free and reduced lunch program as moni-tored by -- you guessed it -- the federal government. Oh what a complex web we weave when all we set out to do is healthfully eat! The government’s interest in the school lunch program got its first foothold dur-ing World War II when more women joined the workforce as part of the war effort. The emphasis at that time was to provide a hot meal with plenty of pro-tein, calories for energy and the healthy fat necessary for brain development and satiety -- a fancy word for no hunger pains during the end-of-the-day math class.
My generation followed that period learning the mantra of “eating all things in moderation.” School lunches were a bit repetitive, but they were good, hon-est meals and we ate them. We learned about the four food groups, and we ran and played and worked outside ‘til dusk. My children’s generation grew up in the “food pyramid” days, spelling out the servings deal differently and putting em-phasis on exercise. Then, in the 1990s, the school lunch pro-gram went through a major metamor-phosis that paralleled the “low fat” offer-ings in nearly every product category at the supermarket. What the 90s gave us was less fat and more carbs, a lot of guilt, and the reference to exercise on the food diagram vanished -- all these changes were ingredients for obesity and diabetes. By the late 1990s, the government came out with the nutrient standards for menu planning, and school districts across the country bought the software and began to submit their menus for approval. I was editor of a farm publication at the time and served as an elected director on a local school board. I interviewed not only our own district’s foodservice director but others as well, and I visited a neigh-boring school district that was piloting the nutrient-standard software for USDA. “Schoolchildren are being relegated to the equivalent of a heart patient’s diet,” explained the foodservice director who was piloting the program in 1997. The calorie thresholds were unchanged, but the government began regulating the percentage of those calories that could come from fat. There were no regula-tions yet for sugar or carbohydrates. And yes, as always, the goal was to get kids to eat more veggies and fruits and fiber.
(We might take a lesson from France in that department. They require lunches to be made from fresh ingredients, but they aren’t afraid to deep-fry some broccoli or soak a healthy vegetable dish in yummy cheese -- real, of course.) The new fat rules forced foodservice folks to put imitation cheese product on their once delicious pizza. Ground turkey re-placed beef in spaghetti and tacos – re-ceiving terrible reviews from students. Rolls were served without butter. All milk was reduced to nonfat or 1 percent so the amount of chocolate milk consumed increased. (Whole milk is much more fla-vorful than nonfat, and it is standardized
to just 3.25% percent fat!) As fat was reduced, so were calories and flavor. To get back up to the number of calories required, “we just served a big-ger brownie,” that foodservice director recounted. Of course, they used ap-plesauce to replace the shortening, but still, no requirement on sugar and carbs. “Two elements give food flavor: fats and sugars. When you pull one out, the other is added,” the wise foodservice director observed. What most people don’t think about is: The natural fat in real foods -- such as beef and butter and cheese -- is accompanied by a nutrient dense protein
source that naturally supplies vitamins and minerals and helps kids feel satiated, not hungry or hyper, so they can concen-trate and learn. Healthy fats are known to be good for brain development. Fast forward to the decade of the 2010’s. More tinkering! The food pyramid be-came the plate showing portions of different food types, and we are now in a time when school menus are regulated in the number of calories that can be served using arbitrary, across the board calcula-tions. Caught in the crossfire are kids and cattle as new information on healthy fats locks
Champions Parade at 2015 Atlantic National Champions Parade at 2015 Atlantic National Champions Parade at 2015 Atlantic National Super Point ROV Angus ShowSuper Point ROV Angus ShowSuper Point ROV Angus Show
Angus enthusiasts led 194 entries at the 2015 Atlantic National Super Point Roll of Victory (ROV) Angus Show, May 24 in Timonium, Md. Travis Pembrook, Fairview, Okla., evaluated the 164 females, 23 bulls and
three cow-calf pairs before naming champions.
Equity 343 Northern Star won intermediate champion bull. Richard Brown, Port Byron, N.Y., owns the winning bull. Photo by Megan Blankenship.
T he long winter is finally ending. Cleaning up twigs and bigger winter leftovers. Putting in screens. Throwing out ‘stuff’ and having tag sales to get rid of the rest. And as well, it’s time to
clean up the barbecue grill as we prepare for those wonderful out-door picnics and parties and finally enjoy some sun and warm weath-er. Not only are barbecues fun, relaxing and social, but, it turns out, they can be good for your mental health. Sally Augustine in Psycholo-gy Today in May of 2011 speaks to the psychological benefits of be-ing in the natural environment to ‘restock mental energy after it has been depleted by activities such as knowledge work’ and cold weath-er. She quotes a study by Troisi, which showed that ‘comfort foods are associated with relationships and alleviate loneliness.’ She also recommends making sure music is involved in the barbecues as well, since she feels that ‘mood, in this case manipulated by music, may also directly alter the way we perceive the world,’ and thus improve the enjoyment of the experience. And what do we begin to see for sale this time of year? Easy: grills, tongs, men’s aprons, and grill cleaners. And where do we see them the most? Easy as well: mostly seen at hardware stores, Home De-pot, Lowes and the like. And why is that so? Why is barbecuing con-sidered a guy thing? Jesse Rhodes in The Smithsonian magazine in June of 2012, chronicles that this is an American habit. In other cul-tures, women do most of all of the cooking, grilling and otherwise. Meghan Casserly in a July 2010 Forbes Magazine article, while exam-ining the phenomenon of ‘women cook, men grill,’ confirms the bar-becue arena to be men’s’ for a variety of reasons: it’s exciting (‘lighter fluid, a match, a breeze, and a miniature pitchfork to stab things with’); you get to hang out with other guys (men do tend to congregate around the grill, usually with a few beers); there’s little in the way of cleaning (hmmm…I like that). After she did an informal series of interviews, she thinks it boils down to a chorus of ‘meat, fire, meat, beers, meat, flame, spears and meeeeeeaaaat.’ Steven Raichlen, author of The Barbecue Bible, said ‘it’s true that when you grill, you bring testosterone and fire and sharp instru-ments together, and then there’s the prehistoric bonding element of gathering around a fire.’ One of the first things humans learned was how to produce fire and soon after, how to cook over it. “Fire meant leaving the safety of sleeping in trees for encampments based on the ground.’ He feels that fire led to division of labor, with some keeping the fire going and others doing the hunting and gathering. But it seems that with that plan, the person watching the fire and doing the grilling was probably the female. So what happened over the millennia? Well that transition of men taking over the grilling job was probably not that far into the past. Christopher Dummitt from Trent University in Canada feels it happened as recently as the 1950’s with suburbanization. With it, came neighborhoods, garages, backyards, and some leisure time…..and with those, the backyard barbecues. He feels that during that decade, parenting books spoke to the im-portance of family time, togetherness, and thus dad leaving taverns and pubs and being home. So what was dad to do? ‘Why, barbecue of course!’
And in the 50’s Weber took advantage of that phenome-non with an array of neat out-door cooking devices. And with those shiny, neat, and sometimes expensive grills, guys ‘like to stand around in groups while barbecu-ing and brag about their BBQ cooking skills, what kind of grill they prefer and what a mean burger or steak they're capable of cooking up on it,’ states Peg DeGrassa in her article about this very phenome-non written in June of 2012 in Delaware County News. She did some research about this odd American tradition, and found the ‘honest picture of why men barbecue and perhaps the bottom line reason and explanation’ was listed in funny2.com. It is summarized by the following (clearly untrue and from a woman’s perspective):
The woman buys the food. 2. The woman makes a salad, prepares vegetables, and makes dessert. 3. The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils and sauces, and takes it to the man who is lounging beside the grill - beer in hand. 4. THE MAN PLACES THE MEAT ON THE GRILL. 5. The woman goes inside to organize the plates and cutlery (add to that the condiments, napkins, ice, paper cups and all side dishes as mentioned above) 6. The woman comes out to tell the man that the meat is burning. He thanks her and asks if she will bring another beer while he deals with the situation. 7. THE MAN TAKES THE MEAT OFF THE GRILL AND HANDS IT TO THE WOMAN. 8. The woman runs around to prepare the plates, salad, bread, utensils, napkins, sauces and brings them to the ta-ble. 9. After eating, the woman clears the table, carries every-thing back inside and does the dishes. 10. Everyone PRAISES THE MAN and THANKS HIM for his cooking efforts. 11. The man asks the woman how she enjoyed her night off and, upon seeing her annoyed reaction, concludes that there's just no pleasing her.
So enjoy your upcoming barbecues and picnics, and always, always praise the ‘grill master,’ even if the steak is bloody or rock-hard. Crit-icism could be devastating to the poor guy.
The Summer BBQ Robin Tassinari, MD, Professor of Psychiatry and Medicine, Albany Medical College
175 HEAD SELL: 76 Cows, 56 with Calves at Side 23Yearling Bred Heifers 5 Yearling Bulls 14 Steer Calves 2 Herd Sires
FEATURED SIRES:Sitz USitz Upward 307R, TC Total 410, WHS Limelight 64V, Basin Excitement, Connealy Thunder, Connealy In Sure 8524, Connealy Confi-dence 0100, Connealy Irish 0204, S Chisum 6175, GAR Prophet, GAR Ingenuity, HPCA Intensity, SAV Net Worth 4200, SAV Brand
Name 9115, EF Authentic 0829, McKellar Now Look
EQUIPMENT:H&S Feeder Wagon 24’ 7 Poly Feeders Blue Squeeze Chute w/Confinement Winco PTO Generator: Model No. 20 – 20,000 watts – 120/240 volts Remlinger Spring Tooth Harrow for Disk 3pth Wood Splitter Gehl 100 Grinder Mixer Gehl Forage Wagon 1 J & L Hay Saver Bale Feeder 3 Running Gears 2 - NI 2 2 - NI 2 Row Corn Pickers NH Flail Chopper 2006 Gooseneck Steel Stock Trailer - Dalton Enterprise 16 foot2009 PJ Flat Bed - 28’ Gooseneck Trailer White 273 Disk - 20 foot Bi-fold Disc Brillion Cultipacker - 14 foot Knowles Transport Drag – 16 foot BBrush Hog Bat Wing Mower – 15 foot Ford 4 Bottom Plow - 18” IH 786 Tractor- hours unknown – 2 wheel drive IH 1086 – 6110 hours – 2 wheel drive Woods Brush Hog SM60-Offset – 6 foot Krause 2887 Chisel Plow – 10 foot – 7 shank – HD Trailer White 5 btm Plow - 20” Katolight Generator 540 PKatolight Generator 540 PTO – KLMI-40 – 40 Kwatt – 120/240 volt Arc Welder Kubota RTV 900 Diesel 4x4 – 1300 hours JD Cab Tractor 6430 4x4 w/ JD H310 Loader – 1650 hours – 80% rubber on tiresJD Cab Tractor 7700 4x4 – 6400 hours – 80% rubber on tires H&S 12 Wheel RakeH&S 12 Wheel Rake JD 930 Disk Bine 11’9” – 1000 RPM impellers Tube Line TL5500 Wrapper 1 row NI 324 Corn Picker 3 - Killbros 350 Gravity WagonsNI Elevator – 30 foot Gehl 1287 Manure Spreader 7’ B7’ Brush Hog
For your free reference sale booklet, contact anyone in the office of the Sale Manager. TOM BURKE, KURT SCHAFF, JEREMY HAAG, AMERICAN ANGUS HALL OF FAME, at the WORLD ANGUS HEADQUARTERS, Box 660, Smithville, MO 64089-0660. Phone: (816) 532-0811. Fax: (816) 532-0851. E-Mail [email protected].
Russell HollenbackMarch 15, 1950 - April 14, 2015
JD Round Baler 582 Silage Special – 12,000 Bales Oliver No. 38 Grain Drill NI 4 Row 30 “ Corn Planter Vicon Tedder 4 Star Steel Flat Bed Hay Wagon – 24’ with HD – Tandem Axle IH Combine McCormick 80 PPatz Silo Unloader 6’ Conveyor w/Motor 10’ Conveyor w/Motor 18’ Conveyor-No Motor Semen Tank Creep Feeder 3 Mineral Feeders WWater Tubs The following must be taken down and moved by buyer
Formost Model 30 Cattle Catch Chute w/Confinement & ScalesSM Mini TMR Feed Mixer w/Scales 20 Ton Grain Bin w/Auger 6 Ton Grain Bin w/Auger 20 x 50 Ribstone Silo
Back Hills AngusBack Hills Angus
Russell & Judy
Hollenback Family
Towanda, Pennsylvania
Complete Dispersal Of The Estate Of Russell Hollenback’s Back Hills Angus Herd & Equipment
Saturday * September 12, 20159:00 a.m. - Equipment * Noon - Ca le
At the Farm near Towanda, Pennsylvania
HD or LD?
For profiling most animals, low-density testing will suit your needs. Through a process called imputation, LD tests can achieve nearly the same level of accuracy as high-density (HD) tests (Zoetis’ HD 50K and Gene-Seek’s GGP-HD). When assessing the accuracy or pow-er of LD tests, three components are important: 1) the concordance with HD; 2) the impact on genomic pre-dictions; and 3) the accuracy of the resulting EPDs.
When we evaluate how well the LD markers line up with HD markers, we find that in Angus there is 98% concordance. This means that if an animal were tested on both platforms, we would predict 98% of the same markers on LD as were actually read on HD.
To incorporate genomics into the EPDs, a value called a molecular breeding value (MBV) is calculated from the test results. This number is simply the sum of the effects for each of the markers impacting the trait of interest. The correlation between MBVs from an LD test and MBVs from an HD test is 0.992, a nearly per-fect relationship.
Finally, the current method of incorporating ge-nomics into EPDs (the correlated trait method) will yield essentially no difference in the reported EPD accuracy between LD- and HD-tested animals.
What is imputation?
I’m sure most of you have seen the puzzles floating around on the Internet that have sentences or even para-graphs that have a large number of letters missing or garbled, yet you can still read them. H_re’s an ex_mp_e of a s_nt_nce l_ke th_t. Imputation works much the same way. Since such a large number of Angus animals have been tested with either HD 50K or GGP-HD, programs have been trained to read or interpret the markers (letters) that are missing on LD tests, such that the results are nearly indistinguishable from HD.
Will HD still be available?
Yes, HD tests from both companies will still be avail-able for purchase for those wishing to have their ani-mals tested at that high level.
Furthermore, the LD imputation process in Angus
cattle has a high level of accuracy because the amount of HD testing that has been done allows the prediction of the missing markers to be done with a high degree of certainty. With that in mind, it is still important that high-impact animals have HD test results in the Angus database.
We do anticipate that some animals initially tested on LD will need to be retested on HD at some point in order to retain imputation accuracy. Breeders will always have the option of upgrading LD-tested animals to an HD test, usually without submitting another sam-ple. The Association may require an upgrade on ani-mals producing a large number of progeny.
What’s the cost and how do I order?
Tests from both companies can be ordered in the same manner that all other genetic testing is ordered through AGI. Simply sign in to AAA Login and navigate to the “DNA Testing and Results” tab.
The cost for GeneSeek’s GGP-LD is $45 and the Zoetis i50K is $47.
A New Era in Genomic Testing One of the most common questions I get about genomic-enhanced expected progeny differences (GE-
EPDs) and genomic tests is some version of, “When is the price going to drop?” Well, the day has arrived. AGI has begun offering low-density (LD) genomic tests from both of our partner labs. GeneSeek’s product
is the GGP-LD for Angus, and the Zoetis product is called i50K (the “i” stands for imputed).
Written by: Jayne Bannister National Junior Angus Show Recap
I represented New York State at the National Junior Angus Show held in Tulsa, Oklahoma, from July 13-17. My mom and I made the 1200 mile trip to join over 750 Angus Junior members in this event. Even though we did not exhibit cattle, this almost weeklong cele-bration of Angus cattle pro-vides many other opportu-nities to compete, learn, and participate in activities. The theme for this year’s show was “Leading the
Way” and the youth and cattle provide testimony that Angus cattle will continue to lead the beef industry.
My first event on Monday was the Queen’s Luncheon, spon-sored by the Angus Auxiliary. This gathering of Angus Queens and Princesses from across the United States was held at the Gilcrease Museum. The museum contains an extensive collec-tion of Western and Native American art and artifacts. Miss American Angus, Madison Butler, from Indiana gave a report on her activities and Lacey Dale Gracia, former Oklahoma Rodeo Queen and Express Ranch communication manager, provided inspiring advice. The opening ceremony was Monday evening. The Executive Board of the National Jr. Angus Association presided over the ceremony. All juniors entered the coliseum state-by-state. Several states have 100+ juniors in attendance. As the only NY’er, I felt a bit conspicuous, but I was greeted by a loud and gracious round of applause. Many people I met through the week would remark, “You’re the girl from NY!”
On Tuesday morning I competed in the Career Development competition. Later I attended a fitting demonstration provided by Sullivan’s Show Supply. It was nice to see former NY’er and Jr. member, Gabrielle Glenister, in her new job with Sullivan’s.
Tuesday evening was the Annual Meeting. As the delegate from NY, I was able to hear each candidate for the Junior Board
speak, and participate in a question-and-answer panel. Ten well-qualified candidates vied for six positions. Through the week, I had other opportunities to interact with the candidates and the current board members. The chance to talk and ex-change ideas with these young leaders was truly inspiring.
I competed in the extemporaneous speaking competition Wednesday morning. My topic was Dealing with Animal Activ-ists. I was delighted to learn at the closing ceremony on Friday night that I won the Intermediate B division. Later on Wednes-day, I assisted Miss American Angus in presenting ribbons and awards during the cattle show.
The cattle show continued on Thursday. Nearly 1800 Angus cattle were exhibited during the show! Impressive quality ani-mals filled the arena. In addition to handing out ribbons, I was honored to receive an Angus Foundation scholarship. Thank you to all who recommended me for this award.
I concluded my National Junior Angus Show experience with the closing ceremony on Friday evening. Award winners were recognized and the newly elected Junior Board members were announced. While I missed exhibiting cattle with other NY Jun-iors like we did in Indiana last year, I am still grateful to have had the opportunity to attend this event. I met many wonder-ful Angus enthusiasts from across the United States. Next year’s National Junior Angus Show will be held in Grand Island, Nebraska. Yes, it is a long trip, but I hope a group of NY Juniors will work together to attend.
NY Angus Junior Jottings Juniors take on Lewisburg, West Virginia
Some of the New York Junior Angus members took a trip to Lewisburg, West Virginia for the Eastern Regional Junior Angus Show. Four juniors attended (Katie Hopkins, Matt Kelley, Sara Fessner and Kelsey Librock) arriving on Thursday, June 18th. Although not every junior showed cattle at the show, we all participated as a team in the events. We set up and settled in quickly, getting ready for the big events on Friday, which was opening day for all of the states that participated. Friday also brought Showmanship and Quiz Bowl to the board. Every member participated in Showmanship, and all three members teamed up with Chris Kahlenbeck from Missouri. Together the New York/Missouri team took second place in the Quiz Bowl Senior Class. Saturday, June 20th was the big breed show including steers, cow/calf, Bred & Owned Bulls and Bred & Owned heifers - Matt Kelley showed his Bred & Owned Bull. We wrapped up the day with a fun, entertaining night with Donkey Races held at the show. Katie Hopkins raced on a donkey against some fierce competition. If you know Chris Jeffcoat you know how “fierce” he can be, especially on a donkey. Sunday was the Owned Heif-
er show - Matt Kelley and Katie Hopkins both showed an owned heifer that both placed very well. Every member was happy with their placing and how much fun the weekend brought. A big thank you to our advisors and parents for supporting us and chaperoning. Next year we would like to have more Juniors participate at the Eastern Regional show, which will be held in our neighboring state of Pennsylvania. Great experiences are the building blocks of life.
Written By: Sara Fessner
New Penn Farm5493 Cheningo Rd • Truxton, NY 13158
Carl Hinkle (607) 753-7118 • Jeanetta Laudermilk, Mgr. (607) [email protected] • www.NewPennFarm.com
Find us on Facebook at ‘New Penn Farm’.
A three-year-old daughter of Boyd Next Step 6010 from a dam by Quaker Hill Objective 3J15
tracing back to Lucy 178E. She sells with her July heifer calf by Black Knight. Exposed to NEW
PENN PROWLER 1524 after August 15, 2015.
Registered Angus
GRF LUCY Z74
COW
P WERSelling at the
Oct. 10, 2015 At Rally Farms, Millbrook, NY
www.CowPowerSale.com
BASIN LUCY 178E - Third dam.
NEW PENN ISIS ELEGANCE 2324Sired by Rito 9M25, Bred August 2, 2015 to GAMBLES SAFE BET 1306.
NEW PENN MISS POWERSired by PA Full Power 1208, Exposed to NEW PENN PROWLER 1524 after
August 17, 2015.
NEW PENN MISS MAY 3314Sired by GAR Progress, Bred August 2, 2015 to VIN-MAR O’REILLY FACTOR.
Angus Member Photo Submissions
C & C Farms
C&C Farms Blk Granite Dianna. Photo credit: Chad Hazekamp
Angus herd enjoying a sunny day.
Photo credit: Chad Hazekamp
Mama protecting her baby.
Photo Credit: Mark Tanis
Ideal Farms, Mark & Kathy Tanis
Strutting their stuff at NYS Fair
Photo Credit: Kathy Tanis
Angus Member Photo Submissions
Farm life is the life for me.
Photo credit: Miranda Trowbridge
Trowbridge Farms, Inc.
Just keeping an eye on my cows.
Photo credit: Daisy Trowbridge
Show day, say “Cheese!”
Photo credit: Miranda Trowbridge
Angus Member Photo Submissions
Walton’s Way Angus Farm Rideau Angus
Turned out to her happy place.
Photo credit: Jessy Milne-Smith
Coming in for feed.
Photo credit: Travis Walton
Grazing down under. Photo credit: Travis Walton
BY: PAUL TROWBRIDGE The view this month is again from the tractor seat, trying to finish making hay and bush hog-ging some fallow ground to plant some new hay fields for harvest next year. I am teaching my daughter-in-law how to operate a tractor and be my right arm on the farm. Today was a lesson in mother nature. I explained why I didn't want a whole field bush hogged and why we left 2 acres with weeds. Those 2 acres of milk weeds will not get cut till after the monarch but-terflies leave in the fall. The monarchs are like our bees, their numbers are dwin-dling. They use the milkweed plant to lay their eggs and as the babies grow up they will fly back to Mexico in the fall migration. It takes 4 generations of monarchs in a summer, the first 3 generations live a few weeks, lay more eggs on the milk-weed and die. The 4th
generation, those born near September, are the ones that fly back to Mexico. We try to help mother nature by not killing all the weeds. Farming hedge row to hedge row is detri-mental, bees need wild flowers and the monarch butterflies need milk-weed. These are two spe-cies that we can help. Monarch caterpil-lars eat only milk weed and as they turn to but-terflies they only con-sume liquids, eating nectar from flow-ers. Bees and butter-flies do the same job, they pollinate our plants. They both make our food chain complete if you get a chance please read up on mon-arch butterflies you will be amazed on how much we need them and the bees both. Now I need your help my first wife of nearly 50 years says as I get older I get preachy when I write so please tell me what you think I admit I do get carried away some-
times. Also just to let you know our bees are making awesome honey this summer. I have to admit the monarchs are much more beautiful than a honey bee but they don't produce any food for us humans. Thx For Readen Paul P.S. When I was young I always wanted to grow up and be famous but I end-ed up infamous because I didn't know the differ-ence
NY Angus and Hereford Sales 2015
Joint groups bring great success
This year’s New York State Angus and Hereford Female Sale was once again a great success! We want to thank the consigners who sold some of the best phenotypical and genetically combined females from within New York State and New England; and also the buyers who came from all over the states of New York, Pennsylvania, New Jersey and Connecticut to attend the sale many of who were new to buying at the sale this year. Our sale hosts, Carl Hinkle and Jeanetta Laudermilk of New Penn Farm deserve our most sincere Thank You for all of their efforts in making this one of most successful events. The New Penn 4H club was on hand all weekend and helped orga-nize and handle a lot of details. This was a great expe-rience and for the kids and they really put forth their best efforts- thank you! The sale was held in Truxton, NY on May 9th. The facili-ties made for a fantastic sale site and an enjoyable day was had by all. The sale featured 92 lots and the Angus grossed $215,150 and Herefords $80,425. It is with the help of everyone involved that we were able to have such a successful year this year!
The NY Angus Sale is the longest, most continuous sale of its kind in the nation, celebrating its 80th Anniversary this year. The NY Hereford Sale has grown to be one of the most successful Hereford Sales in the entire northeast region. These two sales have made a great combination and the marketing efforts will continue to make 2016 an-other great event. We’ll see you then!
Angus Association Announces Updates to $Values
Selection indexes to undergo update July 10.
The American Angus Associa-tion®, through Angus Genetics Inc. (AGI), continues to improve the con-venience of its many genetic selection tools.
The Association Board of Di-rectors earlier this year approved up-dating economic assumptions for its suite of dollar value indexes ($Values) in July, rather than the traditional De-cember period, to avoid disruptions or significant changes during seasonal selection and marketing activities. The annual update will now take place in July, with the 2015 update scheduled for July 10.
“Our selection indexes are a very useful tool for our members to help weigh traits most important to their commercial customers, and those indexes depend on certain economic assumptions,” explained Dan Moser, AGI president and Association director of performance programs. “Angus breeders and other folks who use regis-tered Angus genetics in their commer-cial programs could see changes for indexes like $W, $F and $B when those assumptions are updated to more accurately reflect market conditions.”
Timing is everything. Moser
says running the analysis earlier in the year, farther from the peaks of sale season, should offer more convenience for members. Convenience and sim-plicity, after all, are at the root of multi-trait selection indexes.
“Selection indexes allow cattle producers to make directional change in several traits at once while taking into account both genetics and eco-nomics,” says Tonya Amen, AGI di-rector of genetic services. “An index may be challenging to develop, but the end result is easy to use in a multi-trait approach.”
$Values are estimates of how future progeny of each sire are ex-pected to perform, on average, com-pared to progeny of other sires in the database, if the sires were randomly mated to cows and if calves were ex-posed to the same environment.
Currently, the Association’s suite of $Values includes Weaned Calf Value ($W), Feedlot Value ($F), Grid Value ($G), Beef Value ($B) and Cow Energy Value ($EN).
“What are the feed and other input costs? What are the revenue streams from the sale of fed cattle or weaned calves? The prices on those things are all dynamic,” Moser says. “Updating the economic assumptions
allows us to more accurately describe the potential profitability differences between animals and improve how producers identify the genetics that best fit their operations.”
$Values on individual animals may be viewed at www.angus.org. Mem-bers and affiliates can also access $Values through the organization’s online management system, AAA Log-in.
ANGUS MEANS BUSINESS. The American Angus Association is the nation’s largest beef breed organi-zation, serving nearly 25,000 members across the United States, Canada and several other countries. It’s home to an extensive breed registry that grows by nearly 300,000 animals each year. The Association also provides programs and services to farmers, ranchers and others who rely on Angus to produce quality genetics for the beef industry and quality beef for consumers.
For more information about Angus cattle and the American Angus Associ-ation, visit www.ANGUS.org.
New York Angus Associationwww.NY-ANGUS.com Annual Female Sale
2nd Saturday in May
Murphy FarmRegistered Black Angus
Home: 315-696-6092 Cell: 315-706-1693
Peter Murphy1132 Rt. 80
Tully, NY [email protected]
www.NY-ANGUS.com
Angus Hill FarmJ o h n I n k l e y V. M . D • 7 1 6 - 3 5 8 - 6 8 1 7
r a n d o l p h v e t c l i n i c @ g m a i l . c o mw w w.AngusH il lFarm.com
1 2 4 0 0 W. M a i n S t r e e t • R a n d o l p h , N Y 1 4 7 7 2
(518) 598-8869
Mike Shanahan
www.cattlepromotions.com
(585) 703-1476 [email protected]
Travis Walton 2434 Linwood RoadLinwood, NY 14486
585-703-1476 • [email protected] us on Facebook
VTRValley Trail Ranch
H 315-688-9195C 315-767-3290email:[email protected]
Larry M. Laribee3220 Fuller Road
Carthage, NY 13619
Registered, AI sired, gentle, curve bending Heifers and Bulls
487 Whaupaunaucau RdNorwich, NY 13815www.SarkariaFarms.com
Sarkaria Family • [email protected]
Sarkaria Farms
Look for us on Facebook!
James D. Frueh
518-436-1050
STOFFELSGLENVIEW FARM
Registered Angus Bulls, Steers, Heifers,Out of quality embryos
Round Baleage and Dry Round BalesSpringfield, VT and Glenmont, NY
DEPENDA - BULLSERVICES
• Semen Collection, Evaluation & Freezing
• Frozen Semen Storage & Shipping
• Individual Pens
• Centrally Located - Just off I-90 near Utica, NY (exit 33)
Route 31, Vernon, New York
Duane and Crystal Brayman
Farm - 315-829-2250 • Cell - 315-264-4894
www.DependaBullService.com
Pleasant Valley FarmRegistered Angus Breeding Stock
& Freezer Beef
Frank & Joan DeBoer12491 St Hwy 357Franklin, NY 13775
[email protected]: 607-829-3408Cell: 607-353-9520
RALLY FARMSJesse Bontecou
1015 Shunpike • Millbrook, NY 12545
845-677-8211Fax: 845-677-5316
Chris Howard • Herd Manager 845-416-1056 • [email protected]
816-532-0811Fax: 816-532-0851
Box 660Smithville, MO 64089
American Angus Hall of Fame
Tom Burke, Kurt Schaff, Jeremy Haag
[email protected] • AngusHall.com
New York Angus Associationwww.NY-ANGUS.com Annual Female Sale
2nd Saturday in May
www.NY-ANGUS.com
Bob Butterfield, Manager802-673-6629 • [email protected]
Scott Oeschger, Owner32 Railroad Ave • Orleans, VT 05860
Jim Sheehan & Family208 Sissonville Rd • Potsdam, NY 13676
Office: 315-265-8427Andy Weaber: [email protected]
RegisteredAngus Cattle
Clear Choice AngusChris & Vanessa Jordan
and Family 47 Mack Farm Rd
Masontown, PA 15461
724-984-0824 • [email protected]
Registered Breeding Stock & Show CattleFollow us on Facebook • www.ClearChoiceAngus.com
354 Townshipline Rd. Nazareth, PA 18064 Home (610)-837-3866 Cell (484)221-3455
Registered Angus Cattle Tame Show Calves
Website/Facebook – www.justenuffangus.com
Jamie & Jerry Brozman
Ned & Linda Hower
Jennifer & Shane Boyle
E-mail: [email protected]
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McCracken Vu FarmsPerformance Bred Angus Cattle
Home of the famous McCracken Missies!
%X\�RXU�FDWWOH�ZLWK�FRQßGHQFH��ZH�KDYH�cattle working in 7 states & Canada!
Roger & Alice McCracken
585-243-5037 2898 Mt Pleasant Rd
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Carousel DesignTaylor Wierzbowski
716-574-9724
www.newcarouseldesign.com
Graphic Design & Photo Services
PUNSIT VALLEY FARM
PVFMark & Karolyn Shepard
365 Punsit RoadChatham, NY 12037
Registered AngusSolely using A.I. from Proven Genetics
P.O. Box 57
Lebanon Street
Hamilton, NY 13346
315-824-1703
Arnold & Arlene
Fisher
Douglas J. Giles538 Route 343, Millbrook, NY 12545M 845.235.3789 / T 845.677.6221 / F [email protected] walbridgefarm.com
100% ALL NATURAL REGISTERED BLACK ANGUS BEEF
Arch Bridge Farm, LLC682 Archbridge Rd. Ext.Ghent, NY 12075
518-672-5135Pete KindlerCraig Simmons • 518-858-4461
816 O’Connor Road • Port Byron, NY 13140
Rich Brown315-406-5335
[email protected] • www.EquityAngus.com
Cattle for the Future Today
EQUITYANGUSRegistered Black Angus
Commercial Feeders and
Purebred Replacements
Registered Angus Bulls available
High $B embryos available
YEARS1965 2015
50Laura and Allan Wesche
Katharine Wesche
John Wesche
3899 Taylor Road
Shortsville, NY 14548
585-289-8246
Allan’s Cell:
585-489-6432
WESCHE FARMS
Breeding Quality Angus Cattle
Riga View Farm
71 Hammertown Rd • Salisbury, CT 06068
Jeff & Tammy Clark860-671-1969
New York Angus Associationwww.NY-ANGUS.com Annual Female Sale
2nd Saturday in May
www.NY-ANGUS.com
Dorado AngusJerry, Wanda, & Katarina Emerich
1073 LaValley Road • Mooers, NY 12958518-593-0212
Breeding Stock Available
Tullyfergus Angus Herd
!���4aWV[�5IZMVOW�:WIL���4aWV[��6A���� !Robert & Linda Groom
315-946-8204Cell: 315-573-2569
www.tullyfergus.com
15 Heathcote LaneAmenia, NY 12501
845-373-8731
Dave Richmond, Mgr.845-323-9232Forrest Hester, Herdsman [email protected]
Heathcote FarmHeathcote Farm
Marc & Nicole Tommell & Family
1942 Hickory Hill Rd
Fonda, NY 12068
518-573-0137 Marc • 518-369-5149 Nicole
Licensed & Bonded, Buyers of Cattle
MMT Cattle
RANCE LONG35504 S. 4415 Rd. Big Cabin, OK 74332
918.510.3464 [email protected]
!!
Full Service Sale Management • www.RanceLong.com
FRONTIER GENETICSFRONTIER GENETICS
Bob Butterfield
802-673-6629
Allan Lawyer
845-891-6671
Vermont & New York
Tom and Holly McKenny, Owners207-415-2792
Rodney Cleaves, Farm Manager207-798-0241
www.homesteadfarmangus.com
Featuring calves from: Trowbridge Xquisite 0216
Trowbridge Axel 314
Janeen Bennett
11742 Short Tract Rd • Hunt NY 14846
585 245 4780
