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THE NEWS OF THE AMERICAN AKAUSHI ASSOCIAT ION

SUMMER 2019

AKAUSHI

www.akaushi.com

AAA Genetic Evaluation Configuration

BUILDING BETTER BEEF

Akaushi Association Annual Convention

Preview

BREEDING FOR PERFORMANCE USING THE BEST AKAUSHI GENETICS AVAILABLE!

CATTLE akaushi

WE ARE 100% FULLBLOOD AKAUSHI BREEDERS WITH SEEDSTOCK AVAILABLE FOR SALE. n HEIFERS n BULLS n SEMEN n EMBRYOS

WE ARE LOCATED OUTSIDE OF WACO AND YOU ARE WELCOME AT OUR RANCH ANYTIME! WE WOULD LOVE TO SHOW YOU OUR CATTLE!!

CALL JIM OR KATHY MOORE AT 254-723-2977 OR 254-379-5064 JMKCATTLE.COM INFO@JMKCATTLE.COM

Akaushi Prime Time • Summer 2019

www.akaushi.com • Summer 2019

SUMMER 2019 | VOL. 2 NO. 3

AKAUSHI

Features

17 AAA Convention Registration and Schedule Celebrate 25 years of Akaushi in the United States during the 2019 Annual Convention. 18 AAA Convention Speaker Line Up This year's Annual Convention boasts a full schedule of dynamic speakers. 20 Building Better Beef Akaushi cattle have made marked improvements since arriving in the United States 25 years ago. 24 AAA Genetic Evaluation Configuration AAA updates and customizes its genetic evaluation. 27 AAA Convention Entertainment Get your country on during the "25 Years of Akaushi Bash" and enjoy an evening of fun with music by Rick Trevino.

ON THE COVER This Akaushi female enjoys some shade on a warm summer day. Photo courtesy of HeartBrand Beef ® .

In Every Issue

6 Cattle Tales 8 DNA Matters 10 Akaushi Matters

12 Beef Matters 14 Irons in the Fire 28 New Members

28 Calendar of Events 28 Ad Index

American Akaushi Association P.O. Box 487 | Flatonia, Texas 78941 (361) 238-7218 office | www.akaushi.com Executive Director Kaci Carrales (361) 238-7218 | kcarrales@akaushi.com

Prime Time Publisher

BluePrint Media P.O. Box 427 | Timnath, CO 80547

info@blueprintma.com Editor | Lisa Bard

Akaushi Prime Time The News of the American Akaushi Association is published quarterly and distributed digitally to all interested parties. To receive Prime Time, call or email the AAA office.

Akaushi Prime Time • Summer 2019

CAT TLE COMPANY Dove Creek Wagyu

Our Objective at Dove Creek Wagyu Cattle Company is to deliver Genetic Excellence ~ Maximum Performance in every one of our Akaushi offspring. Our Focus is to raise cattle that carry the most elite genetics, as well as the ultimate in marbling and carcass quality. We have painstakingly selected our Akaushi sires and females based on these qualities and their ability to maintain size, structure and productivity. Our Goal is to help you build genetics in your cattle to positively affect performance, whether you concentrate your efforts on producing full-blood breeding stock, F1 production or a show program.

DoveCreekWagyu.com Call us at: 402-741-1631 Michelle@DoveCreekWagyu.com

Cattle Tales Kaci Carrales | Executive Director | kcarrales@akaushi.com EXECUT I VE DIRECTOR’ S MESSAGE W hat led you to be a part of the Ameri-

ing customer feedback is key. We want to produce the protein consumers want – deli- cious and tasty beef. What has enabled the Akaushi breed and AAA programs to experience this quick and continued growth is the cattle’s abil- ity to deposit marbling more consistently and efficiently than any other breed in the world. The facts behind Akaushi’s carcass merit compared to industry standards are clear and have drawn well-deserved inter- est worldwide. There’s no closer correla- tion to taste than marbling. Marbling and Quality Grade have been shown to be the biggest influencer of palatability. As Akaushi breeders all around the world take pride in putting their own stamp on their Akaushi herds, I believe that to experience long-term stability, we must always stay true to the long-term goal of making better beef. I think this is what gives our breed and association a clear ad- vantage to our competition – being a group of beef producers who passionately and sci- entifically strive to provide beef consumers a better, more wholesome product. PT We want to produce protein consumers want – delicious and tasty beef.

can Akaushi Association (AAA)? Did you purchase Akaushi genetics that were already registered and then become a member? Or did you have an unforget- table dining experience

and then researched what the waiter de- scribed to you as a unique beef breed from Japan called Akaushi? My first Akaushi experience happened in 2008 when I had an unforgettable dining experience. It wasn’t at a fancy restaurant; it was actually at my own dining room table with friends and my own personal chef. The beef was seasoned just right with a little bit of olive oil, salt and pepper, and had a perfect char. The first cut was so easy it was like cutting butter. As we all put that first piece in our mouths and started chewing, everyone looked at each other with amazement, almost confusion. We all raised cattle and grew up eating beef, yet this was something we were un- familiar with. We didn’t know beef could have such rich flavor without sauces or butter and still be so tender. That was my introduction to the breed. Afterwards, we quickly scheduled a visit to the ranch in Harwood, Texas, to see what kind of cattle produced the best beef we have ever tasted. It’s truly amazing how a breed can sell itself just by having a satisfying eating ex- perience. I personally don’t think any other beef breed can do that. We all enjoy those phone calls with beef consumers who say, “I had your beef at a restaurant. How do I get involved?” or “I want to raise cattle that produce beef like that.” It’s crazy how a beef breed association gains membership and attention by produc- ing better beef. If you think about other industries with consumer products, hav-

Akaushi Prime Time • Summer 2019

www.akaushi.com • Summer 2019

DNA Matters Tim Kozelsky | DNA and Data Service Analyst | tkozelsky@akaushi.com AKAUSHI BREED GENET ICS H owdy all! Hope your spring/sum- mer workings are

moving along as planned. You guys are keeping us busy at the office with DNA submissions. We have processed almost

12,000 samples so far this year – up by more than 30 percent from last year. July, our busiest month, is yet to come! The conversion to SNPs stands at 90 per- cent. A few ranchers still have upgraded dams in the A4 program that do not have SNP profiles yet. Their offspring will be pro- cessed using both tests in order to complete their parentage. The STR-verification process is very time consuming due to the number of possible parents that must be evaluated in order to accurately determine parentage. Recently, a member contacted the office to see if the we provided leptin DNA testing. Leptin is a protein found in fat tissue that affects an animal’s appetite. The member had done some extensive research on the matter concerning normal crossbred beef cattle. Neogen does offer the leptin test with their Igenity ® rancher direct program. When I asked whether or not Neogen could offer the test to our members, the answer was not an easy yes or no. Neogen spent a couple of weeks researching this option before giving their response, which was ultimately not to recommend the test for Akaushi cattle. The reason was pretty straightforward when considering Akaushi and one of its pri- mary genetic benefits – abundant marbling. Since our breed is naturally predisposed to have higher fat levels, the leptin test would not be as useful in breed program selection as in other breeds, in particular Bos taurus - type cattle. There is not enough data to prove any benefits from measuring leptin levels in Akaushi. Since the test is quite expensive, Neogen would rather do the necessary re- search to confidently provide a meaningful

test rather than just sell a product to anyone who asks for it. This situation highlights the uniqueness of the Akaushi breed. There are other ge- netic products that Neogen offers that are not a good match for Akaushi because of the breed’s genetic heterosis, compared to other beef breeds. Contrary to common thought, many genetic tests are not simply testing to see whether or not a single gene is present. Most traits are results of combinations of several genes. In order for these tests to be accurate, they must be trained for a particu- lar breed. Accurate phenotypic data must be provided for a large group of animals and high-density genetic tests run on the same group of animals in order for the tests to be trained correctly. Obviously, the training is an expensive venture. Kaci Carrales and Loni Soefje will be at- tending the Beef Breed Council Forum that Neogen hosts annually. The forum educates beef cattle breed associations about new products that Neogen is developing as well as how to better utilize existing genetic prod- ucts. We are looking forward to what Neogen will be offering and how we can use their products to unlock the treasures in Akaushi genetics. Continued page 15

Akaushi Prime Time • Summer 2019

www.akaushi.com • Summer 2019

Akaushi Matters Loni Soefje | Assistant to the Director | lsoefje@akaushi.com AMERICAN AKAUSHI ASSOCIAT ION UPDATE T he time to work calves is here for most of our breed-

ber in case the ear tag falls out or becomes unreadable. Sample Barcode The sample barcode is helpful, especially if tissue samples are being submitted, be- cause tissue samples do not allow room on the DNA sample to write a tag ID. Includ- ing the barcode number will make sure we know which sample belongs to which calf. Animal ID Including the animal ID enables the as- sociation to register cattle into the system correctly. The association would like for the DigitalBeef ® system to digitally reflect the herd as accurately as possible, so having the correct animal ID is very helpful. Sex M/F If the sex of the calf is not included, the calf will be uploaded as a steer. The asso- ciation is currently putting together new expected progeny differences (EPDs), and having the correct sex of the progeny will add to EPD accuracy. Date of Birth Age is important to make sure we are maximizing the potential of these cattle be- fore they reach 30 months of age. Realizing it is difficult to record calves' exact birth- dates, the association simply asks that the first birthdate is recorded for the set of DNA that is sent in. If the exact date of birth is known, then please include the specific date. Percentage Akaushi The percentage of Akaushi is very help- ful when it comes to matching parentage. If we know that the calves are halfbloods, we will not spend time matching parentage to a dam. If we know a calf is supposed to be three-quarters Akaushi, the association will know to match parentage to a half- blood dam and fullblood Akaushi bull. This applies to all percentage offspring greater than 50 percent Akaushi. Continued page 16

ers who have a spring calving season. Since the American Akaushi Association requires all Akaushi percentage cat- tle to be DNA verified, recordkeeping can be a

bit tedious. Our goal is to help increase the efficiency of our breeders’ operations by returning DNA results as quickly as pos- sible. In order for the DNA samples to be processed, sent to the lab and receive re- sults in a timely manner, it helps if breed- ers provide the correct information. The DNA Submission Form can be found at www.akaushi.com/forms . Make sure you download both the front and back of the form. Send the completed form in with the DNA sample. I figured I would take a moment to explain why the association needs the information included on the submission form. Please keep in mind that the information submitted with the DNA is used to register the cattle, so the more information the better. Electronic ID Number An electronic ID (EID) is simply a form of identification. We need the EID number listed to match it up to the calf’s tag num-

Akaushi Prime Time • Summer 2019

We are the Sustainable Power of PRIME

Once you’ve had a taste, it’s hard to go back. Fortunately, you don’t have to. Just keep adding Akaushi for proven, consistent, higher-grading, sustainable quality with every new generation. Our path to Prime is distinct and different than other beef breeds. It’s the proven right way for many breeders, feeders, packers, retailers and consumers. Now that’s real sustainability. With its naturally occurring health benefits, Certified Akaushi Beef offers more integrity through DNA source verification from the American Akaushi Association. Breeders build herds confidently and profitably; consumers achieve healthier lifestyles. We’re here and ready to help you achieve the sustainable Power of Prime with American Akaushi, Nature’s Healthy Beef ® .

MORE PRIME.MORE PROFIT.

Member Since 2009 National Association of Animal Breeders (NAAB) National Pedigreed Livestock Council (NPLC)

8th Annual American Akaushi Association Convention OCTOBER 10-13, 2019 Hyatt Regency Lost Pines and Spa Cedar Creek, Texas

CALL TODAY Kaci Carrales | Executive Director (361) 238-7218 | www.akaushi.com

www.akaushi.com • Summer 2019

AKAUSHI BEEF

Brooke Young | Marketing and Customer Relations, HeartBrand ® Beef Inc. | brooke@akaushi.com Beef Matters H ave you ever been standing in line at the butcher shop says JoJo Carrales, vice president of Heart- Brand Beef Cattle Operations.

A group of Texas cattlemen were so impressed with Akaushi cattle that they discovered a loophole in the Trade Act of 1992 between the United States and Japan that allowed them to bring a few head of Akaushi cattle into the United States. Ron- ald Beeman and his son, Jordan, began expanding their passion for the Akaushi breed in 1998 through cattle development and meat sales. In 2006, the Beeman family established the HeartBrand Beef meat program after experiencing the advantage of Akaushi cattle and the impact this breed could have on the beef industry. HeartBrand now has the largest herd of registered Akaushi cattle in the United States. With more than 3,000 breeding-age females, HeartBrand is able to build on the quality of the cattle by selecting animals based on genetic and phenotypic traits. High-quality cattle and high-quality beef are two primary goals HeartBrand works toward on a daily basis. Why Choose Certified Akaushi Beef? As consumers, we are constantly search- ing for healthy, affordable and source- verified food to feed our families. That’s exactly what HeartBrand Beef brings to your table. Not only is our beef an all-nat- ural, hormone-free product, but Certified

and overheard these questions from other customers: Where is this beef from? How was the animal raised? Is this the healthiest option you have available?

Today’s consumers are scrolling through social media, reading the big headlines about the beef industry from a website or blogger who could be misinformed or sim- ply uneducated on the topic. HeartBrand ® Beef takes great pleasure and pride in helping consumers who are reaching out for answers about HeartBrand’s Certified Akaushi Beef. In this article, I will discuss the HeartBrand Beef story and how we strive to provide the highest quality prod- uct for consumers. The HeartBrand Beef Story First and foremost,

let’s clear up a misleading thought that Ronald Bee- man explains best: “All Akaushi are wagyu, but not all wagyu are Akaushi.” Wagyu sim-

Akaushi Beef also contains a higher concen- tration of mono- unsaturated fat relative to satu- rated fat, and it’s a significant source of oleic acid. “The best characteristic of HeartBrand 

ply means Japanese cow. Because Akaushi came from Japan, it is considered a wagyu breed. Akaushi is a specific breed of cattle that originated from Kumamoto, Japan. Akaushi are known for their genetic ability to produce high-marbled beef. “This breed is able to have the carcass quality, consistency and marbling without sacrificing the normal production traits,”

Akaushi Prime Time • Summer 2019

Beef is the eating satisfaction,” says Jordan Beeman, HeartBrand Beef president. Every mouthwatering bite of tender HeartBrand Beef leaves a buttery taste, while still being healthier than any other beef option currently available. What Makes HeartBrand Beef Different? HeartBrand Beef is one of the only beef suppliers that DNA verifies the cattle used in its meat program. Having this verification allows HeartBrand Beef to work diligently with other Akaushi cattle producers to en- sure we provide the highest quality beef for our premium branded beef program. As a team, HeartBrand and our partners strive to advance carcass quality by sharing informa- tion. Following quality traits, genetics allows us to further identify the genetic lines with higher intramuscular fat in order to create the best beef eating experience available. With HeartBrand, producers are able to see how their own cattle perform and the ben- efit they bring to the beef industry. Why DNA Verify My Akaushi Calves? HeartBrand Beef utilizes DNA verification

to offer a premium bid for your Akaushi- verified calves. The HeartBrand Beef Buy- back Program consists of cattle that are DNA verified to a fullblood Akaushi parent. The parent of the animal you offer to sell as part of our buyback program does not have to have been purchased from Heart- Brand, but the parent must be registered with the American Akaushi Association. This provides a direct option for producers to have a premium market for their calves. The HeartBrand Way HeartBrand works daily to continue pro- ducing the highest quality beef for consum- ers. If you would like to discuss more in- formation about HeartBrand Beef, feel free to reach out to us at any time. As a family- owned operation, HeartBrand is filled with family and close friends who all have one thing in common – a strong desire to better the beef industry with Akaushi genetics. With every phone call received, ranch tour given and meat sold, our team wants you to know that we work together to make sure you have the best Akaushi experience. PT

BOLZ RANCH AKAUSHI CATTLE

We will be selling full-blood embryos, full-blood bulls, full-blood semen, half-blood bred heifers and cows to calve in March.

RAISED ON GRASS AND FINISHED ON OUR GRAIN RETAIL MEAT FOR SALE

TIMOTHY BOLZ | BOLZ RANCH 4990 SW 21 ST , TOPEKA, KS 66604 | 785-231-7339 | DOCBOLZ@GMAIL.COM | AKAUSHIKANSAS.COM

www.akaushi.com • Summer 2019

REFLECT IONS AND RECOLLECT IONS

Paul Marchant | Rancher/Columnist | idahomarchant@gmail.com Irons in the Fire

Scars

of honor. The winner is still the gash that son number two got when, as a four-year- old terror, he crashed into the fish tank his sister was babysitting for her friend. His leg required a pile of stitches. The fish required resuscitation, which it did not receive and ultimately met his demise. The pinky finger on my left hand is al- ways stiff in cold weather. I got it caught in my dally during the wild cow milking when I was 18. The pinky finger on my right hand carries a reminder of the time my knife slipped while I was cleaning a deer. I’ve got a scar between my eyes from getting too close to the scope on an elk hunt. Under my left eye is a nice little gem on my cheekbone from the time the boss’s nine-year-old son was practicing his spear chucking with a sorting stick. I healed up pretty well from it, but my face was a tad less handsome than normal for a couple weeks after I got kicked during a team branding a few years ago. I’ve got a pretty little one on my right hand from the tip of a day-old calf’s hoof when I was tagging it. The big knuckle on my left hand is still a little tender from the horseshoe nail that impaled my hand when I was giving a colt his first set of 00s. The thing about scars is that they’re usu- ally not permanently painful. Scars are wounds that have healed. There is certain- ly some pain involved in the initial recep- tion of the malady, but once it’s healed, a scar can actually be a good thing – a les- son learned, if you will. Most of the scars I wear are not repeats of the same screw-up. I’m a master at finding new ways to fail, but hopefully, I learn from each mistake. Emotional scars can serve the same pur- pose. It’s easier said than done, but you’re a lot better off when you let a gash become a scar. Don’t keep picking at the scab. Let it heal. If you got burned when you sold your

T he other day, I was doctoring a horse that had ripped his leg up pretty good on an old piece of equipment in the corner of the horse pasture. We’ve been treat- ing him for a couple of

weeks now. This particular buckskin geld- ing has had his share of misfortune, and he’s got the scars to prove it. He’s not really lame anymore, and he’s sound, but he’s go- ing to have a couple more scars to show for his over-active curiosity. As I turned him back in with the other horses and watched him stretch his neck over the fence to try to reach the leaves on a little poplar tree we’ve been trying grow into a shade tree, I got to pondering the subject of scars. We’ve got a dozen horses, and I can look at every one of them and find some scratch, mark or scrape. I know the story behind almost every blemish. Copper has a barely visible mark on her right fore- leg from when, as a baby, she followed her mother over an open wire gate that was lying on the ground. Pepper, the roan gelding, is peppered with dark red marks on his back from his days at the bottom of the pecking order. Snaz has a tiny swal- low fork in his right ear from sticking his head under a barbed wire fence in search of the proverbial greener grass. Winston has a wicked scar around his fetlock that extends all the way down his hoof from a tangle with some barbed wire when he was a yearling. Dixie shows no ill effects from the seven-inch scar that runs along the left side of her belly; a reminder of the time she split her hide open while we were gathering cows out of some downed timber on the mountain. My sons are always comparing their scars and wounds. They wear them like badges

Continued page 16

Akaushi Prime Time • Summer 2019

DNA MATTERS Continued from page 8

Finally, we have been receiving a few in- quiries concerning the DNA status of their animals, so I thought I would provide a key for everyone to use to decipher the DNA code used in DigitalBeef ® . Hopefully, for those of you who log into DigitalBeef, this key will enable you to see if the animals in your breed- ing program have up-to-date SNP DNA

profiles. PV = Parent Verified; SV = Sire Veri- fied; and DV = Dam Verified. Our busy DNA season is just around the corner. If you are in a rush to get DNA results quickly, send in your DNA samples ASAP. The lab normally takes about a week longer to process DNA during the summer. PT

DNA Code Key

STR

STR Profile (older DNA test that is becoming obsolete)

STR-PV

STR Parentage Determined

SNP Profile (Newer DNA test the industry is using to determine parentage and DNA make up.)

SNP

SNP-PV SNP-SV SNP-DV

Sire, dam and mating verified by SNP profile. Sire verified by SNP Profile; Dam not determined. Dam verified by SNP Profile; Sire not determined.

SNP-SVDV SNP-SVDX

Possible sire and dam determined but mating does not verify due to exclusions.

Sire verified but the dam of record is not verified. DNA sample submitted failed processing. No profile on record.

www.akaushi.com • Summer 2019

especially if there are plans to retain any cattle as breeding animals. As I mentioned, the association is working on building reli- able and accountable EPDs. Recording cor- rect birth weights, horned status, calving ease, weaning weights and weaning dates will help contribute to the production of Akaushi EPDs. Color code and calving-ease scores can be found on the reverse side of the submission form. The American Akaushi Association is excited to see new DNA coming through our doors daily. Submitting the correct information aides in the efficiency of our DNA verification process. If additional information is ever needed, the association will reach out via phone or email. However, if there are ever any questions about the DNA information recording process, please do not hesitate to email any of the team members or give the office a call. PT

AKAUSHI MATTERS Continued from page 10

Dam’s Breed The back of the DNA submission form lists several breed codes. This information will help further record the offspring’s cor- rect pedigree. Sire Registration Number The sire registration number or ID is pos- sibly the most important information need- ed in order to help ensure timely results. With the correct potential sires listed, the association will not have to take the time to cross the offspring against all possible sires within the system. Additionally, since the STR and SNP DNA profile tests are not com- patible, the association needs to know which bulls were exposed in order to check which type of DNA profile the bull has. If we are not aware, the association will most likely run a dual test, which will ultimately add more time to the DNA-verification process. Optional Information Yes, this section of the DNA submission form is optional; however, it is very helpful

IRONS IN THE FIRE Continued from page 14

calves to order buyer Bob last year, don’t sell to him this year. Don’t keep the wound

open by trying to get even. Get over it and move on. Keep the scar and leave the wound behind. Similarly, the cattle in- dustry has received some pretty nasty wire cuts over the last decade. It seems to me, though, that we’ve re- sponded pretty well to our medication. The scar left from bovine spongiform en- cephalopathy is still there, and it’ll always be there, but it’s not an open wound and it’s not what defines our industry. What defines us as cattlemen and agricul- turists is how we respond to and heal from our wounds. Let that be said of each of us individually, as well. Wear your scars with pride. Just don’t open them up again. PT

NOW SELLING PRIVATE TREATY OPUS FARMS NEW MARKET, TENN.

o Fullblood bulls o Embryos: Big Al x Heartbrand 753Y o Percentage females

OPUS FARMS Terrence Bailiff (423) 231-6520 coacht27211@yahoo.com

Akaushi Prime Time • Summer 2019

American Akaushi Association 8 th Annual Convention HYATT REGENCY LOST PINES RESORT AND SPA – CEDAR CREEK, TEXAS OCTOBER 10-13, 2019 Hotel Information Hyatt Regency Lost Pines Resort and Spa SCHEDULE OF EVENTS

575 Hyatt Lost Pines Road, Cedar Creek, Texas 78612 (512) 308-1234 Group Code: American Akaushi Association Convention Mail registration form to: American Akaushi Association P.O. Box 487, Flatonia, TX 78941 or fax to (361) 333-8589 Registration is available online at: https://americanakaushiassociation.

Thursday, Oct. 10 25 Years of Akaushi Bash 6:00-9:00 p.m.

3:00-5:00 p.m.

Breakout Sessions Jaye Massey, DigitalBeef ® Trina Blankenship, Neogen GeneSeek ® Evening Meal and Awards Presentation Securing the Legacy

Appetizers served Meet and Greet with Rick Trevino Entertainment by Rick Trevino

6:30-7:00 p.m.

6:30-8:30 p.m.

7:30-9:00 p.m.

Friday, Oct. 11 7:00-7:30 a.m.

8:30 p.m.

Fun Auction

Golf Check-In

Sunday, Oct. 13 9:00-10:00 a.m.

7:30 a.m. Tour Bus No. 1 Check-In 8:00 a.m.-2:30 p.m. Bus No. 1 Tour of Elgin Breeding Service and

Country Church

regfox.com/american-akaushi- association-convention-2019

Taste of Akaushi Austin Style Tour



REGISTRATION FORM Name: ______________________________________________________________________ Phone: _____________________ Email: _______________________________________ Address: _________________________________________________________________ City: ___________________________________ State: __________ Zip: _____________ Registration Options  After Sept. 1, full registration price increases to $325 . $275.00/person (includes 25 Years of Akaushi Bash, and all sessions all meals Thurs.-Sun.) x ___ = $ _____ $250.00/person (includes all sessions and meals Fri.-Sun.) x ___ = $ _____ $120.00/child (ages 3-12, includes all meals) x ___ = $ _____ If you are NOT purchasing a full registration (above), individual meal events are priced as follows: Trade Show Reception and Taste of Akaushi Dinner $125/person x ___ = $ _____ Saturday Lunch $125/person x ___ = $ _____ Saturday Evening Meal and Fun Auction $150/person x ___ = $ _____ TOTAL $ _____ Payment Method  Make Payment to American Akaushi Association Check No.: ________ Credit Card:  Visa  Mastercard  American Express  Discover Credit Card No.: ___________________________________ Expiration Date: ________ Card Holder Name: ______________________________________________________ Card Holder Signature: ___________________________________________________ Make name tags as follows (Please print legibly): Name _____________________________ Ranch/Company ______________________ City _______________________________________________ State _____________ Fun Auction Item: _______________________________________________________ (Proceeds from the Fun Auction will go to the Research Fund.)

8:00 a.m. 8:30 a.m.

Golf Tee Off

Tour Bus No. 2 Check-In 9:00 a.m.-2:30 p.m. Bus No. 2 Tour of Elgin Breeding Service and

Taste of Akaushi Austin Style Tour

Noon

Golf Lunch

1:00-5:00 p.m. 1:00-5:00 p.m. 3:30-4:30 p.m.

Registration Open Trade Show Set Up

HeartBrand ® Presentation

5:30-6:30 p.m.

Trade Show Welcome Reception

5:30-8:30 p.m. 6:30-8:30 p.m.

Trade Show Open

Taste of Akaushi Dinner

8:30 p.m.

S’mores the Merrier

Saturday, Oct. 12 8:00 a.m.-6:00 p.m. Registration Open 8:00 a.m.-6:00 p.m. Trade Show 8:00-8:30 a.m. Coffee Morning General Session 8:30-8:50 a.m. Welcome 8:50-9:35 a.m. Danielle Beck, NCBA 9:35-10:20 a.m. Chance Farmer, Ph.D., Micronutrients 10:20-10:35 a.m. Break 10:35-11:15 a.m. Colin Woodall, NCBA Noon Lunch Prime+ Awards Lifetime Members Presentation 1:00-1:30 p.m. Dessert Social 1:30-2:45 p.m. Panel Discussion 2:45-3:00 p.m. Break

www.akaushi.com • Summer 2019

Speaker Line Up American Akaushi Association 8 th Annual Convention

W e’re excited to welcome several outstanding speakers to AAA’s 8 th Annual Convention. Join your fellow American Akaushi breeders to hear what these leading beef industry profession- als have to say during convention events on Saturday, Oct. 12. Morning General Session Danielle Beck, senior director of government affairs, National Cattlemen’s Beef Association Meat substitutes have been around for decades as an option for consumers who didn’t want to eat animal protein. Histori- cally, none of these proteins have been able to replace animal proteins on consumers’ plates. As the topic of alternative proteins continues to capture both consumer and media interest, join us as Beck provides the latest look at how the beef industry is actively maintaining our place as the No. 1 protein and an overview of the regulatory environment surrounding this topic. Chance Farmer, Ph.D., beef technical manager, Micronutrients Can you affect the lifetime health and per- formance, and therefore, production of your herd by taking better care of animals before they are even born? Yes, you can. Do your cows really ever have a day off? No, they do not. Should you let your cows’ body condi- tion and nutrient status slip for an extended period? No! If you are not treating your cows like productive employees, you are mismanag- ing your herd. Employees need the right amount of resources to do their job cor- rectly. A cow’s job is producing productive offspring. It is not their fault if cows do not have the right resources to produce. Just like any other business, if you neglect your employees by not providing the resources they need to do their job, it does not pay. This is long-term thinking.

There is something to be said for good, old-fashioned animal husbandry. More im- portant, there is scientific justification for well-conditioned beef cows that have their nutritional requirements addressed. If you forget about the next calf crop because they are still in the mother’s womb, you may regret it. Life begins at conception, not at birth. Not paying attention to your pregnant cows can have a negative effect on produc- tion for years to come. This is long-term thinking. Join Farmer as he discusses the importance of fetal programming. Colin Woodall, senior vice president of government affairs, National Cattlemen's Beef Association The decisions made in Washington, D.C., continue to have an impact on our industry’s bottom line. Leading that list of decisions is the importance of trade. From tariffs, retal- iatory tariffs and the threat of tariffs, we’ve seen a sizable shift in the way the trade game is played, but our ability to adapt to the changing landscape has allowed us to engage on trade deals with Canada, Mexico, Japan, China, the United Kingdom and oth- ers. The push is always to take down trade barriers in order to get our high-quality beef to customers around the world. The way the game is played in D.C. has changed on many levels. We have taken a combative relationship with the Environ- mental Protection Agency (EPA) and turned it into one where EPA turns to us for input on decisions they make because they don’t want to harm cattle producers. This has led to several environmental victories for us. Environmental activism has taken on a new leader in Rep. Alexandria Ocasio-Cortez and her Green New Deal. The Green New Deal, however, has provided an opportunity for us to showcase the environmental ben- efits cattle production provides and shows that we are part of the solution, not part of the problem. Hear from Woodall as he 

Akaushi Prime Time • Summer 2019

discusses these important topics and others, including transportation regulation and hours of service, fake meat and the 2020 election. Breakout Sessions Trina Blankenship, operations project manager, Neogen GeneSeek ® Operations Agrigenomics is the applica- tion of agricultural genom- ics to improve the food sup- ply and animal well-being. Neogen partners with breed associations and breeders to drive sustainable produc- tivity within their herds by analyzing specific genetic markers linked to desirable traits and providing genetic results to support informed breeding decisions. This can result in healthier and more productive livestock. Blankenship’s breakout ses- sion will highlight the part- nership between Neogen and the American Akaushi Association and explain how breeders can contrib- ute to efficient and accurate sample processing. She will also discuss sam- ple collection best practices before diving into parent verification best practices, including discussion on why parentage SNPs are more resilient than STRs, how to make a seamless conver- sion from STRs to SNPs and defining qualifying metrics related to parentage. Jaye Massey, operating manager, DigitalBeef ® In this breakout session, Massey will present best practices for the Akaushi Registry portal. She will cov- er how to manage your herd, semen and embryo inven-

tory, and she will walk you through the most efficient way to process registrations and transfers, manage your account settings and view/ pay your account balance. There will be time to answer questions and get feedback about the registry portal. Massey will also give a demonstration of CowCalf,

the new herd management platform. DigitalBeef has made some exciting ad- vancements in herd man- agement, and she will show you how you can efficiently manage your inventory, create WorkCarts ® and send data to/from your associa- tion portal with the click of a button. PT

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Building Better Beef

BY MACEY MUELLER, FREELANCE WRITER

Since arriving in the United States 25 years ago, Akaushi cattle have made marked improvements in both docility and phenotypic appeal while maintaining the carcass characteristics that make them unique. In addition, rigorous recordkeeping and strategic breeding continue to benefit the progressive breed.

F our producers explain why they have come to appreciate the work put into developing Akaushi’s genetic potential and how it has benefited their operations. Jack Farnsworth Downing, Mo. In the rolling hills of northeast Missouri, Jack Farnsworth and his grown sons, Steve and Jared, have always had an inter- est in selecting for high-grading genetics. The family has been using artificial in- semination (AI) since 1963 with a focus on producing quality beef. In 2011, after coming across a Heart- Brand ® Beef marketing piece touting the breed’s marbling benefits and premium opportunities, the family purchased two American Akaushi bulls and semen from 12 others, and immediately began to see improvements in both quality and yield

grades in their Angus-based crossbred commercial cattle. “The initial advertisement we saw said at least 50 percent of our cattle would grade Choice or above with the Akaushi genet- ics, and we did see that in the data we got back from the carcass grades,” Jack Farn- sworth says. “The first Akaushi halfblood steers graded 93 percent Choice or above. The second steer crop we were not able to get the data back. The third and fourth mix-percentage Akaushi steers came in at 100 percent Prime with many of them High Prime.” The Farnsworths have continued to invest in Akaushi genetics, including col- lecting semen from purchased bulls to use in their AI program and retaining replace- ment heifers to breed up. The cow herd now includes halfblood on up to purebred Akaushi females. To avoid close breeding, the family regu- larly purchases fresh young bulls for use on replacement heifers and rotates older bulls to the cow herd. Farnsworth says the development of the DigitalBeef® perfor- mance database has provided the expected progeny differences (EPD) needed to select for desirable pedigrees and traits. “Once they were able to combine the years of DNA and carcass data that had been collected on several of the bulls, we were better able to use our knowledge of EPDs to identify the best bulls for our op- eration,” he says. In addition to improving overall carcass merit, Farnsworth is also actively working to propagate a polled Akaushi line. 

Carcass quality has always been key to Jack Farnsworth. He and his family have been strategically selecting for marbling traits since the 1960s and have had great success with Akaushi genetics.

Akaushi Prime Time • Summer 2019

“We’re planning to breed some of our 15/16 heifers to a few of the available hetero- zygous polled Akaushi bulls in hopes of getting more polled animals and eventu- ally getting to the point of a homozygous polled line of Akaushi,” he says. Ricky Black Lazbuddie, Texas After severe drought forced Ricky Black to sell about half of his commer- cial cow herd, the West Texas cattleman began the rebuilding process us- ing Akaushi genetics. The breed’s adaptability and exceptional carcass merit, combined with the Heart- Brand Beef Buyback Pro- gram, made the decision an easy one for him. “I’ve always said that we have to be looking for op- tions because if you do what you’ve always done, you’ll get what you’ve always got,” Black says. “We’ve had a re- ally positive experience with the Akaushi cattle – more dollars in our pocket and bet- ter steaks in the icebox.” For the better part of a decade, Black has been rais- ing halfblood Akaushi cattle while also breeding up his replacement heifers. He just recently calved his first purebreds. He estimates his halfbloods regularly grade 50 percent Prime and 50 percent High Choice, while his three-quarter and seven- eighths cattle have per- formed even better. “The quality of the cattle is getting better all the time,” Black says. “HeartBrand

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Steak lover Ricky Black has been rais- ing Akaushi cattle for nearly a decade, and his cattle regu- larly grade 50 percent Prime or better.

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We have several unique Akaushi sire bloodlines – Big Al • Heart Brand Red Emperor Shigamaru • Hikari • Tamamaru

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Continued page 22

www.akaushi.com • Summer 2019

dramatic changes in cattle performance and versatility since purchasing their first Akaushi bulls in 2011. After noticeable success early on, Herff began replacing all sires with Akaushi ge- netics until they were breeding exclusively with Akaushi bulls a little more than three years ago. The investment has been a good one, as E Cross Cattle have improved not only in carcass merit but also calving ease and profitability. “Before introducing the Akaushi genetics, we might have only graded 20 to 30 per- cent Choice,” Herf says. “Now it’s close to 40 percent Prime and 55 percent Choice with primarily Yield Grade 2s and 3s. “Being able to breed our commercial replacement heifers to the Akaushi bulls rather than a Longhorn or Corriente – and still maintain that calving ease – has been very valuable. You’re more than doubling your money with the Akaushi genetics.” Herff and his wife, Nancy, are respon- sible for the ranch’s day-to-day opera- tions, and they often rely on help from 

BUILDING BETTER BEEF Continued from page 21

and other seedstock producers have done a great job selecting for desirable perfor- mance traits that add value to these cattle.” A self-described steak lover, Black says the breed has already started to positively impact the beef industry and has the po- tential to be a real game changer as the demand for high-quality beef continues to grow. “Akaushi genetics can do more for mar- bling improvement in one generation than other breeds can do in 10 years,” he says. “After I ate one of these steaks, I knew there was going to be a good market for the Akaushi beef.” Herff and Len Cornelius Bay City, Texas For more than 150 years, E Cross Cattle Co., has looked for ways to add value to its Gulf Coast commercial cow herd. Herff Cornelius and his seven sisters now own the operation, and the family has seen

1/2 page horizontal, 4C Prime Time Brow Land & Cattle, LLC Summer 2019

Producers of Red Angus and Hereford x Akaushi F1’s We have a great herd of Red Angus and Hereford

cows that we breed to Akaushi bulls to produce superb quality F1 Akaushi heifers.The Red Angus F1’s are solid red and mostly polled.The Hereford F1’s are red white-faced cattle and all have been de-horned.

These cattle are a cowman’s kind and will be productive for many years.They're moderately framed with great maternal characteristics and mothering/milking ability! They will produce tremendous “A4-eligible” ¾-blood females and feeder steers with yield and quality grades to compete with the top F1 Akaushi genetics in the breed.

Call us and stop by the ranch anytime! Brown Land & Cattle, LLC 2050 Brown Ranch Lane ∙ Beeville, TX 78102 www.brownranchgroup.com

Austin Brown III 361-597-0373 aebrown70@gmail.com

Austin Brown II 361-597-0377 firebrand1924@gmail.com

Akaushi Prime Time • Summer 2019

Landair, Inc. Beeville, Texas CUSTOM CATTLE PRECONDITIONING Bull and Heifer Development Programs Corn silage-based growing rations for stocker/feeders calves and for seedstock bull and heifer calf development. • Prepare your stocker cattle for turnout of the feedyard! • Prepare your replacement heifers for breeding and /or special sales! • Prepare your seedstock bulls for the commercial cattleman or for the special sale ring! • Private treaty sales at the ranch! • Tailor-made programs to fit your needs – BIG or SMALL! • We now offer PI (Persistently Infected) testing upon request! Let us do what we are good at – FOR YOU! their adult son, Len, who farms and ranches nearby. Herff and Len have both been impressed with the breed’s development over the last decade and especially appreciate the changes in the Akaushi phenotype to look more like conventional industry breeds without affecting carcass quality. “There’s quite a physical differenc in the first three bulls we purchased in 2011 compared to those we’re using today,” Herff says. “Selecting for ‘beef- ier’ sires over the years has helped eliminate the narrow look we started with.” The father-son duo has also noticed the breed’s improved disposition. “JoJo and Kaci Carrales have done a helluva job selecting for docility in the cattle, and it shows when we get them back to the ranch,” Len says. While the branded beef program at Heart- Brand Beef initially attracted the Cornelius family to the Akaushi breed, Herff and Len agree that the relationships they’ve built

1/2 page horizontal, 4C Prime Time Landair Fall 2018

Three generations of Cornelius cattlemen – Len, Wyatt and Herff – carry on their family’s ranching legacy at the E Cross Cattle Co., located on the Texas Gulf Coast. with the HeartBrand staff that have proved to be the most valuable. “The success of the Akaushi breed is due in large part to HeartBrand,” Herff says. “It’s a family company, and they are just great, hon est people to work with.” PT

Landair, Inc. 2050 Brown Ranch Lane Beeville, Texas Austin Brown III: 361-597-0373 (cell) Ranch Office: 361-358-1093 aebrown70@gmail.com www.brownranchgroup.com

Proud supporters of the Beef Checkoff and Texas Beef Council

Photo courtesy of Ross Hecox, Western Horseman

www.akaushi.com • Summer 2019

AAA Genetic Evaluation Configuration

BY KARI WHITE, GENETIC EVALUATION SCIENTIST, NEOGEN

I n the spring of 2019, the American Akaushi Association (AAA) partnered with genetic service provider Neogen to fully update and customize the AAA ge- netic evaluation. The goal of the updated analysis is to provide American Akaushi Association breeders with reliable selection tools custom to the Akaushi population. The first step in reconfiguring the expect- ed progeny differences (EPD) analysis for AAA was making sure any calculated EPDs contained only information that would help breeders select animals that would be better parents for the next generation. Some traits are affected by things that can’t be passed down to the next generation, such as age of dam on birth weight for example. We know that older dams tend to have heavier calves than first- or second-calf heifers. It wouldn’t be helpful for a calf’s birth weight EPD to be high just because his dam is older. To correct for this issue, we adjust raw birth weights based on age of dam of the calf. One of the many benefits of working with Neogen as a genetic service provider is the potential to customize the genetic evaluation for traits that are of specific importance to AAA breeders. Traditionally, AAA has used standard data adjustments suggested by the Beef Improve- ment Federation (BIF). However, BIF guide- lines state that it is more accurate to build population-specific adjustments if enough information exists. The AAA evaluation now has custom adjustments for birth weight, weaning weight, post weaning gain and marbling. These adjustments remove the ef- fect of known non-genetic influences, such as age of dam and age at weaning, allowing for a more accurate measurement.

Figure 1. Raw birth weight relationship with age of dam

Figure 2. Adjusted birth weight relationship with age of dam

As you can see in Figure 1, raw birth weights increase as the age of dam in- creases. After being adjusted, the line be- tween birth weight and age of dam flattens out, meaning the relationship between the two has been removed (see Figure 2). This allows us to fairly compare birth weights on animals with various dam ages. Contemporary groups are important in genetic evaluation because they allow us to compare the genetic potential of 

Akaushi Prime Time • Summer 2019

animals as parents across herds. Con- temporary groups are usually formed for each trait and are based on animals born in the same year, in the same herd and in the same season. The con- temporary groups for AAA also include a user-defined contemporary group for animals that a breeder has managed differently in their operation. This might include calves of first-calf heifers if a producer separates those females from the mature cow herd, or sick animals a producer has separated from the herd to give special care. Percent Akaushi is also included to differentiate purebred Akaushi animals from percent- age cattle. One of the many benefits of working with Neogen as a genetic service provider is the potential to customize the genetic evaluation for traits that are of specific im- portance to AAA breeders. EPDs were cre- ated for the standard traits: birth weight, weaning weight, milk and calving ease. Also included are estimates for carcass weight and ribeye area. As carcass quality

is of particular importance to AAA, custom EPDs for Yield Grade and Quality Grade were also created. Most breeds rely on ul- trasound of yearling bulls for the majority of their carcass estimates. AAA is unique in the fact that a large number of actual carcass records are available and included in the EPD calculations. Also new to the AAA genetic selection toolbox is an index value that allows breeders to select for multiple EPDs simulta- neously. Selecting for multiple traits 

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