Barzona_Bulletin_Fall_2021

www.Barzona.com

Fall 2021

Barzona Bulletin A Publication of the Barzona Breeders Association of America

May Each Month Be Beef Month

A s a consumer, I expect the beef I purchase to be palat- able and provide a great eating experience for my fam- ily and me to enjoy, but sometimes it doesn’t. In those cases, not only am I disappointed, but I am even more disappointed for customers who may be a few generations re- moved from production agriculture and may never return to the retail meat case or to my ranch or local store to make a pur- chase. Fortunately, that is not the experience that we are seeing in today’s retail meat cases as shelves are partially stocked and, repeatedly, we’ve seen an uptick in the purchasing power for protein. The silver lining from COVID-19 is that American farm- ers, ranchers, food processors, purveyors and the transporta- tion sector have been recognized for their heroic acts of keeping American’s food secure. Another positive is that “fake meat” is remaining on the shelf, as real protein has the purchasing pow- er. I am excited to know that in the face of a pandemic, Ameri- cans are confident in beef. As producers move forward in their respective production segments, it is important to prepare to keep Americans confi- dent in their beef purchases as the supply disruptions become fewer while the front lines manage COVID-19. To ensure beef has repeat purchases to stabilize the backlog of packer chain space, producers must remember that quality is in the eye of the beholder; it starts on the farm or ranch and is carried for- ward in how the product is destined to be sold. By Megan Jean Webb, Ph.D., Contributing Writer

The human palate is quite unique because there are five taste receptors located on the tongue that contribute to sweet, salty, sour, bitter and umami flavors. Additionally, aroma, texture, juic- iness, mouthfeel and color can also play a unique part in a con- sumer’s eating experience. Beef with a great eating experience has excellent palatability because of its desirable taste and textural properties. Palatabili- ty is determined from the combination of tenderness, juiciness and flavor. As producers, we can influence each of these areas, based upon production method and desired purveyor practices. When we think about producing beef that is tender, it needs to have little background toughness. Background toughness is the bite or springiness that a steak has while it is fragmented when chewing. Increased toughness is attributed by greater propor- tions of insoluble collagen. Ultimately, younger cattle provide more soluble collagen. Bulls, of course, produce notably tougher beef, and animal breed can influence tenderness, too. British breeds naturally produce more tender beef than Bos indicus breeds like Brah- man because of differences in protein enzyme degradation. To ensure the greatest likelihood of a tender product, cattlemen certainly need to harvest fed cattle before 30 months of age, be cognizant of the value of castration and breed cattle to meet production goals. Let’s not forget the cook also has an instrumental role in en- suring exceptional palatability. Cooking a product slowly, with

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President’s Message

From Our Association Secretary By Alecia Heinz, Golden Hz Farm, BBAA Secretary

By Matthew Heinz, Golden Hz Farm, BBAA President

T he crops are coming out, the bulls are out and calves are being weaned. It is definitely all hands on deck for this busy season. As we pulled calves in, I got my first look at the uni- formity of this year’s crop. We started looking at who would be good candidates for replacements and who would be going straight to the feedlot. Alecia, I will admit, probably scrutinizes a lot more than I do at first weaning to measure initial cow per- formance, but she also follows those calves through until the final decision in late winter when we cut bulls. It comes down to quality in our herd and what we pass on to our buyers for seedstock. What does your program include? Does your program keep with the traits F.N. Bard set forth, or have you modified some things to fit your operation and area? I ask you this because, as we continue the process of setting up an auction for 2022, I implore you all to look at your herds and select some of the best to send to the auction. Someone is looking for exactly what you have to offer. Talking to new producers in our association, they are very pleased with what has hit the ground. Everyone has admitted to highs and lows, but the general consensus is extremely positive. In their areas, the neighbors continue to look over the fence at our Barzona cattle and what we are doing different. When your neighbors become buyers, can you ensure that what you sell will perform? This is what we are looking for as we set up this auction. We want the best representation of your herd, with open and honest conversations about your herd goals to help buyers pur- chase the animals that fit best with their operations and pro- vide the best possible end result. Positive outcomes turn first- time buyers into repeat customers. As we wean the first crop of calves to go through the Barzona Production Sale, make your personal goals clear, your data easy to understand and those descriptions just as flashy as your animals. As always, please feel free to contact me at heinz.matthew57@gmail.com or (515) 480-9916. BB

O ne of the many good traits about Barzona cattle is their ability to grade coming out of a feedlot. There are currently three methods that breeders are using to fatten Barzona cattle and market them. Raymond Boykin retains ownership, feeds themout in Kansas andmarkets them in groups to Cargill. In 2020, Raymond’s cattle achieved 100 percent Prime and Choice, yielded 63 to 65 percent and earned premiums across the board. One of the many good traits about Barzona cattle is their ability to grade coming out of a feedlot. Alvin and Karen Havens feed out their own cattle and have recently shifted to selling quarters and halves solely to local in- dividuals. With quality assurance from past records selling to Omaha Pack, the local option allows them to avoid the risk in changing market prices. Matt and I recently purchased Barzona and Barona-crossbred calves to be fed out in a certified no hormones/additives feedlot and marketed with an expected $250 premium per head. Since calves are a possibility to have in the Production Sale in 2022, options like these are necessary to help encourage buyers and make a good stand in the market for our cattle. If you are interested in any of these operations and how they might work for you, feel free to contact any of these producers with your questions. BB

Golden Hz Farm Barzona: The breed for busy people

REGISTERED, PUREBRED BARZONA Breeder since 1986

These cows take care of themselves!

Breeding Stock Available

Matt & Alecia Heinz 2432 250th St Greenfield, IA 50849 smartace007@yahoo.com (641) 745-9170 .

Alvin & Karen Havens 2429 Orange Ave. Greenfield, IA 50849

Raymond Boykin, Jr. (334) 430-0563 • etheldozierboykin@yahoo.com 8727 Lydia Lane • Montgomery, AL 36117

www.barzonas.com

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May Each Month Be Beef Month Continued from page 1

Raising Quality Barzona Cattle for 46 years. Bulls & Females Available Two-Year-Old Bulls Available Now F & F Cattle Company Mike & Pat Fitzgerald 130 Fitzgerald Lane, Mosquero, NM 87733 (575) 673-2346 ffcattleco@plateautel.net Hampton Cattle Company Breeding Purebred since 1973 Fertile Range Cattle Steve Hampton P.O. Box 134 • Kirkland, AZ 86332 (928) 442-3438 Animal production practices can also influence beef flavor, and that makes for several great marketing options. When we think of grass-fed beef, the product may be redder in color and leaner. The flavor of the product can be more intense, and some people prefer this stronger flavor. Older generations may pre- fer grass-fed beef because of the traditional flavor that they re- member from their youth when they raised their own cattle on pasture, harvested and processed it for at-home use. That flavor is associated with a pleasant memory. Now, when consumers contrast grass- to grain-fed beef, they should expect to have a milder, more buttery beef flavor. Cer- moisture, over low heat will help the protein fragment as the collagen dissolves. This is especially true for cuts that are no- tably tougher because they are from muscles used for locomo- tion, such as the round and chuck, compared to more tender cuts from supportive muscle cuts like the rib and loin. When we think about beef juiciness, it is often attributed to the amount of marbling or intramuscular adipose. Marbling is really unique because it not only contributes to beef flavor, but it helps insulate the product during cooking by providing “cook- ing insurance.” It acts as a strain to the muscle by poking holes and weakening the muscle structure. Generally, the more mar- bling, the greater moisture the product should have. Consumers have a better eating experience when purchas- ing beef with a greater degree of marbling, which is reflected in its U.S. Department of Agriculture (USDA) Quality Grade. For example, a consumer should expect that USDA Prime would have a greater likelihood of a positive eating experience than USDA Choice. Simply, the USDA Quality Grade is a symbol of expectation that is also associated with a value for that expec- tation. Consumers should expect to pay more for USDA Prime vs. USDA Choice.

tainly, the majority of the U.S. retail beef case and restaurant sector is comprised of grain-fed beef, but there can be some specialty products, too, such as wet- or dry-aged. Dry-aged beef tends to offer a deeper flavor that is intensified due to the loss of moisture, and it can provide flavor notes associated with browned or nutty characteristics. Wet-aged beef can taste more metallic and sour. The beauty of aging beef is that it does aid in improving meat tenderness while contributing to differences in flavor. One as- pect to think about when dry-aging beef is the increased cost due to product moisture loss and the simultaneous decrease in product weight, which intensifies the specialty flavor. However, this also adds to the expense of dry-aged beef, so identifying and targeting consumers willing to pay for this product is im- portant. Even if we are experts at managing production practices for desired goals, there are still some inherent variabilities that we cannot control. As mentioned, the cook plays a vital role. Addi- tionally, consumers should be encouraged to try different beef products to determine their preferences. If consumers can con- sider wine tastings, maybe they would enjoy “beef tastings” to help them make desirable and repeatable purchases. Because consumers may be more removed from production agriculture, giving them confidence is a critical role that the sup- ply chain is responsible for. The common disconnect presents the perfect opportunity for both producers and processors to work together to convey how the product was produced and prepared for the customer. If we can convey production influ- ences accurately to consumers while allowing them to explore options, we might inherit repeatable purchasers who find each month a time to celebrate beef! BB

Weichman Feedyard, L.P. We have more than 30 years’ experience finishing cattle and more than 10 years’ experience finishing Barzona cattle. We offer a value-based marketing systemwith a history of premiums for Barzona cattle. Give us a call (620) 872-2945 Office (620) 874-5236 Cell

4030 Highway 83 North Scott City, KS 67671

WWW.BARZONA.COM • FALL 2021 | 3

Barzona Breeders Association of America P.O. Box 154 Greenfield, IA 50849

PRESORT MKT. US POSTAGE PAID GUNNISON, CO PERMIT #154

If you’d prefer to receive the Barzona Bulletin by email,

please contact Alecia Heinz at

(641) 745-9170 or barzonabreeders@ gmail.com

Wild N Grazy Farm

FOUNDATION HERD BREEDING STOCK Since 1974

(254) 205-0360 • bobbydodd12@hotmail.com Bynum, Texas Dodd & Sonda Carmichael

Selling bulls private treaty. Yearling bulls available now.

ADVERTISING RATES The Barzona Bulletin is published four times per year by the BBAA and is mailed to more than 800 Barzona enthusiasts. Full-Page Ad.................................. $350 per issue Half-Page Ad. ................................$200 per issue Third-Page Ad. .............................. $165 per issue Quarter-Page Ad. ...........................$135 per issue Eighth-Page Ad. .............................. $75 per issue

Semen available on a number of older bulls. Females available periodically private treaty. Foster, OK 73434 (217) 649-5616 Bard Cattle Co. Nancy Bard Nunn 18800 E. County Road 1603

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