PrimeTime_Fall_2018

First page Table of contents 1 Next page Last page

This is PrimeTime Fall 2018. No download, no waiting. Open and start reading right away!

THE NEWS OF THE AMERICAN AKAUSHI ASSOCIAT ION

FALL 2018

AKAUSHI

www.akaushi.com

NEW BLOOD in the OLD WEST

2018-2019 AAA Membership Directory

MEANINGFUL CATTLE RECORDS AND DATA

Farm to Taco

Akaushi Prime Time • Fall 2018

YOUR EXCLUSIVE SOURCE FOR HEARTBRAND & LEGENDARY GENETICS AKAUSHI SEMEN

HEARTBRAND HARWOOD 2941A Reg. No. AF46484

HEARTBRAND HERCULES 2619A Reg. No. AF52160

HEARTBRAND RAYMOND REDDINGTON 3186A Reg. No. AF61154

HEARTBRAND TERMINATOR T3810S Reg. No. AF4215

SOR HASTINGS 10666ET Reg. No. EAF97355

SOR Mr HONJO MASAMUNE 1099 Reg. No. EAF95735

ALSO AVAILABLE COMMERCIALLY PRICED SEMEN:

HeartBrand B0066M #AF320 HeartBrand C0334N #AF594 Heart Brand H4173S #AF4681

HeartBrand S0532N #AF793 HeartBrand T00001M #AF6914 HeartBrand T0035L #AF234

BRADY 2627A Reg. No. AF52168

www.akaushi.com • Fall 2018 (979) 693-0388 OR (800) 786-4066 • (979) 693-7994 (FAX) INFO@BOVINE-ELITE.COM 3300 LONGMIRE DRIVE • COLLEGE STATION, TEXAS 77845 Visit our website for a complete listing of bulls available WWW.BOVINE-ELITE.COM 3

FALL 2018 | VOL. 1 NO. 4

AKAUSHI

Features

48 AAA Programs Benefit Breeders AAA programs help producers add value to their cattle. 50 Is High-Fat Beef Bad for You? Surprising health benefits of consuming high-fat beef. 52 Meaningful Cattle Records and Data Make sure that the data you do collect is valuable and useful.

16 New Blood in the Old West

Brush Creek Ranch uses Akaushi genetics to elevate dining experience at luxury vacation properties.

26 AAA Membership Directory

Annual reference listing of members of the American Akaushi Association members.

36 Selection Indexes

Indexes aid breeders in making wise selection decisions.

In Every Issue 40 Georgia, Japanese Beef and a French Entrepreneur How one entrepreneur is using Akaushi cattle to reach his usi- ness goals. 44 Farm to Taco Akaushi beef revitalizes Texas taqueria restaurant’s menu.

ON THE COVER A crisp sun and cooler days signal a welcome fall for the HeartBrand Akaushi herd in Texas.

6 Around the Campfire 8 Akaushi Matters 10 DNA Matters American Akaushi Association P.O. Box 487 | Flatonia, Texas 78941 (361) 238-7218 office | www.akaushi.com Executive Director Bubba Bain

12 Untangling the Helix 14 Irons in the Fire 22 Member Application

43 New Members 43 Ad Index 49 Calendar of Events

Prime Time Publisher

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

info@blueprintma.com Editor | Lisa Bard

(361) 238-7218 | bbain@akaushi.com Executive Assistant/Office Manager Janie Bain (361)238-7218 | jbain@akaushi.com

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

Akaushi Prime Time • Fall 2018

Around the Campfire Bubba Bain | Executive Director | bbain@akaushi.com EXECUT I VE DIRECTOR’ S MESSAGE H ow many of you can remember the American Akaushi Association’s vision, mis- have seemed bumpy at times but in the end, it always seemed to smooth out.

First and foremost, we are in the beef busi- ness. With our unique business model, this association’s main focus has always been on the commercial producer and, in my opinion, that should always be the primary focus. Akaushi- influenced cattle should always be the majority of our business. We create marketing opportu- nities for our commercial bull buyers and that, in turn, creates more demand for Akaushi seed- stock and Akaushi-influenced genetics. This mentality is one of the reasons the Akaushi breed has survived and become one of the most respected breeds in the beef industry today. It wasn’t that long ago that we were being called Suzukis, Cowasakis, etc. Some of our own members were even using these terms and other nouns to describe our cattle. That has changed! Those days are gone! The industry is now calling us by our proper name, Akaushi. No longer second-tier, the Akaushi breed is now widely recognized and accepted. Both past and present breeders were, and still are, dedicated and committed to developing a breed that was relatively obscure a few years back, but they have always known that Akaushi has a future in today’s beef industry. Some future seedstock and commercial pro- ducers will be unable and/or unwilling to make the changes necessary to service a changing industry and/or a changing consumer – “I’ll raise the kind of cattle I want.” That’s the wrong attitude! Don’t confuse what you need to do with what you want to do. Your customer can and will replace you if you fail to deliver quality and value. Change is happening and will continue to happen. Remember that accelerated manage- ment tools like genomics, enhanced EPDs, residual-feed-intake technology, gene editing, DNA profiling, ultrasound and selection indexes are not going away; they will be a big part of your future. Continue to improve and progress with the times. Premiums for high-quality cattle will contin- ue. Akaushi cattle have done everything we’ve asked them to do and more. They will never let you down. You’ve done a great job. Keep up the good work! BREED SMARTER AND MARKET SMARTER. Vaya con Dios! PT

sion and commitment state- ments? Well, be patient with me while I bring them back from the archives for those who never got around to reading them.

Our Mission: To change beef production through tracking, maintaining and verifying the purity of the breed, the performance of the offspring and the quality of the final retail product. Our Vision: To maximize profits for produc- ers, feedlots, packers, retail and food service by increasing the demand for beef, while benefit- ing consumers by providing a superior, consis- tent, healthy product, backed up by facts. Our Commitment: We are committed to increasing the number of Akaushi-influenced cattle by working with producers who have a desire to significantly improve the quality and value of their calves using their current cow- herd or through our fullblood programs. We will manage the American Akaushi Association as a for-profit business, investing those profits back into programs, market research and services in order to best serve the membership’s goals, while maintaining the highest level of integrity. These are our “core values,” and I’m proud to say that ALL of us have done a great job living up to and maintaining these (ideals/standards). These “core values” were pertinent back in 2009 and are still applicable today. A tremendous amount of water has passed under our bridge in the last nine years. Our unique DNA Parent Verification program; our database transition from GPS to DigitalBeef; our expected progeny differences (EPDs) and index programs; our value-added programs (A4, GridMax); our U.S. Department of Agricul- ture branded beef program (HeartBrand ® Beef); our Akaushi marketing programs (Akaushi CattleLog, Superior Livestock Partnership); the transition from short tandem repeats (STRs) to single-nucleotide polymorphism (SNPs) and the list goes on. These things have made our breed stronger and our breeders more competitive. As the old saying goes, “We’ve come a long way but still have a long way to go.” The road may

Akaushi Prime Time • Fall 2018

Once you’ve had a taste, it’s hard to go back. And 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 that follow. Now that’s real sustainability. Certified Akaushi Beef with naturally occurring health benefits 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 The American Akaushi, Nature’s Healthy Beef ® . Call today.

We are the sustainable Power of PRIME MORE PRIME. ORE PROFIT.

Member Since 2009 National Assn. Animal Breeders (NAAB) National Pedigreed Livestock Council (NPLC)

2019 Annual Convention October 10-13, 2019 Horseshoe Bay Resort Horseshoe Bay, Texas

361/238-7218 • www.Akaushi.com

www.akaushi.com • Fall 2018

Akaushi Matters Janie Bain | Executive Assistant/Office Manager | jbain@akaushi.com AMERICAN AKAUSHI ASSOCIAT ION UPDATE I n this month’s column, I want to address some of the association’s “most asked questions.” We frequently receive ques-

sale” tab for each animal you would like to post. To add an event, select “calendar” at the top of the screen and fill in your information. Recording Calves and DNA These two go hand-in-hand. We do not simply send samples to the lab. Through DigitalBeef we produce a file containing information on each animal we submit a sample for. The bar- code from each sample is added to this file and emailed to the lab. Once the testing process is finished, the animal’s DNA profile information is added to the file, emailed to us, and we load it into DigitalBeef. From there the Summary Report is created and sent to the breeder. If the information submitted from the breeder is cor- rect, this is a smooth process. If not, we begin our search for the correct parentage, which can be a lengthy process. The more informa- tion we receive from the breeder, the faster this process is. If you have not recorded your calves at the time samples are submitted, you will need to provide us with all the information so that we can record them. If you keep records on a spreadsheet, just send us a copy along with your samples. If not, we will send you a form to fill out or you can go to www.akaushi.com/ forms and print the form. This will ensure that you provide all of the necessary information. Remember to notify us if you used sires that are not listed in your inventory so we will know to run them against your calves. Good informa- tion equals faster and more accurate results. Important Dates Memberships: Invoiced Dec. 1; due Jan. 31 (late fee $30) Types of Memberships: Lifetime $1,000; Regu- lar $100; Junior $25; Associate $60 (see page 22 Preliminary spring inventory mailed Jan. 15; changes due Feb. 28; invoices mailed March 1. Preliminary fall inventory mailed July 15; changes due Aug. 31; invoices mailed Sept. 1. Payment for each season: Full payment at invoicing or 50 percent due at invoicing and 50 percent due at 60 days. PT for a membership application). Whole Herd Reporting:

tions regarding upgrading programs, marketing aids, DNA and recording calves. I also want to mention some important dates.

A4 Advantage Upgrading Program Breed up to purebred status by using a full- blood or purebred Akaushi bull on your exist- ing commercial cow herd. Each generation will produce a higher percentage of Akaushi in your calves. You can “upgrade” these DNA- verified calves with each generation and re- ceive a Certificate of Breeding for a fee. Prior to certification, purebred cattle will either need to be inspected or have photos submitted to the association. GridMax™ Program To produce a certified GridMax male or fe- male, you can use any combination of breeding from any breed as long as both of the produc- ing parents are from a certified program and the calves produced from this mating are at least 50 percent Akaushi. There will be a fee assessed for each generation that is certified, and certificates will be issued. Purebred cattle will need to be inspected or have photos submit- ted prior to certification. CattleLog Post your cattle for sale on the association’s website. To do so, fill out the form describing the cattle for sale, pricing, cattle’s location and your contact information. We will then post the information on our website. You can submit photos or videos as well. Submit single animals or entire calf crops. Breeder Map DigitalBeef ® , LLC, has recently added the op- portunity to flag your membership listing if you have an upcoming event or if you have cattle for sale. From the “general profile” page on www.digitalbeef.com, click on the “herd” tab, select the animal category and click on the “for

Akaushi Prime Time • Fall 2018

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

www.akaushi.com • Fall 2018

DNA Matters Tim Kozelsky | DNA & Data Service Analyst | tkozelsky@akaushi.com AKAUSHI BREED GENET ICS

A question I am fre- quently asked is “Which method of DNA collection is best?” The American Akaushi Association (AAA) staff’s response has always been to explain the cost of each method as well as to point out each method’s advan- tages and drawbacks. We

up to another week depending on GeneSeek’s processing load. Once SNP samples are com- plete, I can access the data immediately. The failure rate of SNP processing is a bit higher, but that is expected due to the amount of qual- ity DNA needed in order to get a good profile. So, here is the data: Work Ave. Act. Failure Days to SNPs Orders Samples Failures Lot Size Rate Process Blood 105 3,749 70 36 1.87% 24.04 Hair 45 765 7 17 0.92% 24.86 Tissue 39 1,667 11 43 0.66% 21.8 TSU 35 1,832 24 52 1.31% 25.29 Total 224 8,013 112 36 1.40% 24.00 As you can see, there isn’t much difference in the failure rate regardless of the collection method used, which is the main point to take away from this data. Overall, blood samples are the most popular method, which is likely due to its overall cost and ability to fit into a wide range of ranch operations. Hair samples are a favorite for smaller ranch operations and for ranchers submitting new samples for SNP pro- files on older breeding stock. Datamars Typifix and Allflex ® TSU tissue samples are preferred by larger ranch operations for their ease of use. The bottom line is that the choice of DNA collection method will not have a big impact on the amount of failures you may have or the processing time. The biggest impact on failure rates lies in the way the sample is collected and stored. Blood samples need to contain enough blood so that the circle collection area is completely saturated and soaked through the paper. It also needs to be completely dried before being mailed to the association office. Hair samples need to be free of foreign matter with as many strands placed on the cards as possible. It is recommended that at least 50 strands are pulled. Also, be sure that the root balls are what is placed on the card and not the hair strands themselves. Tissue samples should be taken from the center of the ear where there isn’t as much cartilage mate- rial. Finally, do not use any cleaning or disin- fectant chemicals on the collection area prior to collecting the sample. Apply wormer and fly treatments after the DNA sample is taken. All of these chemicals can inhibit the DNA process-

have also stressed the importance of using the method that best matches the way a rancher works their herd. The tissue and tissue sam- pling units (TSU) methods are very popular for larger ranches that either rope and work cattle out in the fields or want to get as many head through the chute as quickly as possible. The blood method works well for those who dehorn or notch ears. The hair method is most popular with polled breeders who have a good chute to run calves through and that allows safe access to the tail switch. However, given that each op- eration is unique, the ultimate decision can only be made by the rancher. The current price list for samples is as follows: Collection DNA Cost SNPs Kit Processing per Sample Blood $0.50 $18.00 $18.50 Hair $2.00 $20.00 $22.00 Tissue $3.00 $21.00 $24.00 TSU $2.40 $21.00 $23.40 I have been collecting DNA processing data this year to see if there are any differences in failure rates or processing times at the Gene- Seek lab. Before we get into the numbers, I want to explain my calculations. “Actual failure rate” is the total number of failures divided by the total number of samples. “Days to process” is the total time from when I process the DNA and prepare the submission documents to the time DNA profiling is complete. The data only includes single nucleotide polymorphisms (SNP) processing, since we are moving away from the older, short tandem repeat (STR) technology. A quick comparison of the two processing platforms reveals that, on average, it takes 30 days to process STR data, compared to 24 days for SNP. In addition, we have to wait for the lab to send us the STR results data, which can take

Continued page 14

Akaushi Prime Time • Fall 2018

www.akaushi.com • Fall 2018

Elisa Marques, Ph.D., MBA | Founder, AgFRONT | emarques@agfront.com INDUSTRY TECHNOLOGY Untangling the Helix O ne of the problems with our industry is that we let ourselves

typically have “17 different options” that they themselves don’t understand. Less is more, in this case. Less is more be- cause now their product development team can focus on a useful product that works. Less is more because now they have time to fix any problems with the products. Less is more because now they can train their team on the benefits of the product and how it will solve their customers’ problems. Less is more because now they can focus on a few SKUs, and their purchasing department can have a better idea of inventory. Less is more because now their billing de- partment will not have to issue refunds because of the incorrect billing code and amount. Less is more becomes possible because those organizations have properly segmented their customer base to understand who they are and what they really need. When Less is NOT More A major discussion and battle between the many companies involved in genotyping ser- vices is that of SNP chip/array sizes. What should I buy? A low-density or high- density genetic test? More or fewer SNPs on a chip or array DOES NOT equal a better product. Better SNPs and the right process equal a better product. Better means you have considered their breed effects, their location on the genome, their effects on many traits, AND you use a trusted evaluation system – the whole shebang. A low- or high-density product that follows some of the steps above but then goes around a trusted evaluation is beyond subpar. It’s not less. It’s a fail. It shows that those organizations don’t care about the industry, much less about the customers. They are temporarily in it to make a buck or two. A breed improvement program is too impor- tant for the survival of the livestock industry to be left in the hands of organizations that have repeatedly shown that they do not understand the process. Our efforts of showing producers what “bet- ter” looks like will continue, both domestically and internationally. We will block any attempts to circumvent science. It’s just the right thing to do. PT Editor’s Note: This article was originally pub- lished on Ag FRONT’s blog, www.agfront.com.

get fooled by the various products that are available. We buy into the illusion that the more products a company has, the more problems they are capable of fixing. This is what hap- pens when marketing gets

in the way of science. I remember saying to a colleague a few years ago, in reply to the number of genomics options that we were talking about, “The more options you give, the more confusing the technology is perceived to be, and the less the customer wants to adopt it.” Unfortunately, even after all of these years, I still find myself asking the following questions. Who built this product? Did they bother asking people in the industry what’s needed? Do they even understand who the possible customers are? Maybe they just rolled out of a truck and hit this tree, hoping that it was a magical cash- cow tree. We are progressing faster and faster, with cooler gadgets and products, but there is still an adoption path that we must walk on. No shortcuts allowed. Unless, of course, you want to pick up the broken pieces sometime down the road. If you are in a specific industry and you un- derstand it well, then you should be able to pin- point the main problems it has and what you are trying to solve. You can’t solve everything, and your product is not for everybody. If I am talking to someone about a product or service and they can’t boil it down to simple reasons as to why I should do X versus Y, then they don’t get it, which means that I want to talk to someone who does. This comes from the realization that my time – and that of my customers – is important. We can always make more money, but we can’t make more time. It’s finite. So, find an organization that understands the problems they are trying to solve and that can provide a great onboarding and customer experience. These are organizations able to walk you through the process to get you what you really need in a timely manner. They don’t

Akaushi Prime Time • Fall 2018

www.akaushi.com • Fall 2018

Paul Marchant | Rancher/Columnist | idahomarchant@gmail.com REFLECT IONS AND RECOLLECT IONS Irons in the Fire O ne of the last classes I took during my final semester in college

mitment to actually get a degree. And I believe it’s that effort that lends a diploma its legitimacy. A degree or a recommendation can only take you as far as your work, and dedication will carry you. I earned a degree in animal science, with a minor in German. Most of what I’ve had to do since my college days has required knowl- edge and skills I acquired before, after or in spite of college, rather than what I learned in college. As you might imagine, I haven’t hired too many German-speaking migrant workers. A year or so ago, at a family gathering and in the middle of one of the all-too-frequent political discussions that often spring up at such func- tions, one of my politically astute sisters jokingly remarked that at many political and civic func- tions, she was sure she was the smartest person in the room. I mentioned that I didn’t figure I ever had to deal with that particular dilemma. I find it best to avoid situations where my uber-in- telligence may be required. But, it reminded me of my college days when I often felt as though I was on the other end of that spectrum. As I pondered that dichotomy, I realized that anybody could achieve that state of mind where he or she can have the confidence to feel like the smartest or most successful person in the room. But, it takes more than a diploma or wishing or believ- ing to make it possible. PT ing at the lab. Last year, we processed more than 18,000 samples for new calves. This year, to date, we have processed 12,000 samples, which is on par with this time last year. The conversion from STRs to SNPs is moving along well. Last year, approximately half of the samples were processed on the STR platform. This year, ap- proximately two-thirds of the DNA samples are being processed on the new SNP platform. We also have many members who have completed the conversion. If you haven’t submitted new samples of your herd sires and Akaushi breed- ing dams, please do so the next time you work your herd. Finally, GeneSeek has an online video of the DNA processing lab at https://youtu.be/KmaYR- R80qJ8. PT DNA MATTERS Continued from page 10

was a 100-level college math class. I had spent my entire college career avoiding the class, but in the end, there was no way of avoiding the fact that I needed to pass the class before I would be allowed to graduate.

I took a lot of classes in college where I looked around the auditorium or classroom and, with- out hesitation, determined that I was the dumb- est person in the room. The math class in ques- tion was no exception. On the first day of class, the teacher told us that he would not take roll. Attendance was not mandatory. If we so wished, we could just show up at the testing center and take the test. I wasn’t too eager to sit through two or three classes a week just to be confused and receive an ego beating. I figured I’d just study on my own and show up to take the tests. It will surprise nobody when I reveal the folly in that plan. It may surprise you to learn, how- ever, I passed the class – sort of. I got a D+. Not a D-, mind you – a D+. They don’t hand out a lot of those, you know. Technically, I shouldn’t have been able to graduate. The official policy was that for required classes, you had to pass with at least a C. But thank goodness Dr. Orme, my old-school animal science advisor, didn’t make me take the class again. I am proud to say I am an honest-to-goodness college graduate. Just the other day, I real- ized that, at the end of the current school year, 30 years will have passed since I received my diploma. I am definitely not of the opinion that the earning of a college degree has much, if anything, to do with what determines the suc- cess of a person’s life. As a matter of fact, with some of the ridiculous and inexplicable non- sense that so often spews from so many college campuses through the mouths and keyboards of so many members of modern-day academia, I am prone to encourage kids to seriously con- sider every option before they decide to make a college education the portal through which they must pass to reach the road that takes them to the rest of their lives. Nevertheless, in most cases, now, just as it was in my day, it takes some serious effort and com-

Akaushi Prime Time • Fall 2018

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

www.akaushi.com • Fall 2018

A Brush Creek Ranch employee checks on an Akaushi pair in the foothills of the Medicine Bow National Forest. Ranch managers appreciate how well the cattle have adapted to the area’s rough terrain.

BY MACEY MUELLER, FREELANCE WRITER

NEW BLOOD IN THE

OLD WEST

AKAUSHI GENETICS ELEVATE DINING EXPERIENCE AT WYOMING LUXURY RANCH

N estled on more than 30,000 acres of expansive, rolling wilderness in Wyo- ming’s North Platte River Valley, the Brush Creek Luxury Ranch Collection is home to three uniquely beautiful vacation properties – the Lodge and Spa at Brush Creek Ranch, the Magee Homestead and the French Creek Sportsman’s Club. Each of the luxurious resort getaways offers guests a vast array of scenic views, outdoor adventures and world-class culi- nary experiences, including exclusively serving premium Akaushi beef raised on the ranch. Located just 20 miles southeast of Saratoga, Wyo., Brush Creek has been a working ranch since the late 1800s. Current owners Bruce and

Beth White purchased the property in 2008 and transformed it into a refined rustic vaca- tion spot where they are able to preserve and share the Western way of life with their guests. Part of that heritage lifestyle includes car- ing for several hundred head of cattle on the Brush Creek Ranch and the more recently acquired Sanger and TZ Ranches, which are located nearby. Ranch Manager Ron Hawkins and his staff oversee the expansive operation. Hawkins is a seasoned cattleman who has lived and worked in south-central Wyoming for more than 35 years and has dedicated himself to improving the ranch’s beef program through genetics and sustainability. When Hawkins joined the Brush Creek staff in

A ranch hand loops a calf during branding season on the ranch. Brush Creek is proud to carry on a legacy of traditional herd management practices like moving cattle by horseback and dragging them at branding time.

Continued page 18 the thousands of guests who visit the ranch proper- ties each year. “Our goal is to produce the finest 2008, he managed a herd of commer- cial cattle and has since added a set of Corriente cattle used for guest arena games and cattle drives. The growing herd of Akaushi cattle was introduced to the ranch in 2014, and is now used to feed

Akaushi Prime Time • Fall 2018

cattle co.

YOU HAVE THE GRADE... NOW GET THE PERFORMANCE

• Measure, monitor, predict and optimize the potential of your cattle with the AzTx GrowSafe System • Get your replacement heifers and breeding-age bulls ready for the breeding season by using the AzTx Development Program • When utilizing the AzTx Backgrounding Program, your calves will be prepared to move directly into the feedyard without complications. • Breeder of Fullblood and Percentage Akaushi cattle. Call John and let’s visit about other needs you may have.

John Josserand, President 311 E Park Ave • Hereford, TX 79045 office: 800-999-5065 • cell: 806-679-5077 johnj@aztx.com • www.aztx.com

cattle co.

www.akaushi.com • Fall 2018

NEW BLOOD IN THE OLD WEST Continued from page 16

The ranch currently runs slightly more than 100 pure- bred Akaushi cows, 70 Akaushi/Red Angus-cross females and a small herd of three-quarter Akaushi cows. Hawkins says the ranch in- tends to phase into a purebred Akaushi operation over the next few years. “We have seen how well Akaushi are able to adjust to

road from Brush Creek – and like Hawkins, has been with the operation since 2008. Keller says the Akaushi cattle get around the rocky and mountainous terrain better than some of the other breeds he has seen on the ranch, and while it does take some time for them to adjust to the eleva- tion, adaptability is one of the characteristics he appreciates most about the breed. “I’ve really been impressed with the way the Akaushi climb the hills and utilize the pastures better than other cat- tle we’ve had,” Keller says. “A lot of our Akaushi cattle come from HeartBrand in Texas, and when we turn them out into the sagebrush hills, they just put their heads down and get to eating.” Keller and Hawkins have also been pleased with the bull battery they have established over the last few years. They continue to use purchased bulls on their Akaushi cow herd and are now able to use home-raised genetics on their commercial cows. They plan to begin utilizing an artificial insemination program over the next few years to take advan- tage of the growing selection of high-quality Akaushi genet- ics that are available. Calving season at Brush Creek begins in May, which Keller says has helped improve overall herd health and works especially well for the ranch’s beef program. Cow-calf pairs spend the summer on the range, and weaned calves be- gin a preconditioning program near the end of September. Just before the harsh Wyo- ming winter sets in, calves are shipped a few hours south to Fort Collins, Colo., where they are put on a backgrounding feed program for six months before they are finished on all- natural feed for about a year.

quality beef we can,” Hawkins says. “The excellent marbling and tenderness qualities of the Akaushi, combined with the added health benefits, make it the perfect fit for the upscale dining experiences we strive to offer our guests here at Brush Creek.”

Brush Creek Ranch’s Akaushi bulls roam the range. The operation has sourced most of its sires from HeartBrand ® Beef. Hawkins and his staff be-

our environment here in this area of Wyoming, and they are a great fit for the pasture-to- plate concept we’ve initiated at Brush Creek,” Hawkins says. “We feel transitioning to the purebred cattle operation in the future will help us reach our goal of producing the highest quality and healthiest beef available.” The cattle spend spring and summer months eating the rich, hard grasses found among the sagebrush in the foothill pastures at the base of the Medicine Bow National Forest, located at nearly 8,000 feet in elevation. They are then moved down to the ranch’s hay meadows in the fall and winter. Assistant Ranch Manager Jake Keller was born and raised in the high mountain desert plain – just down the

came involved with the Ameri- can Akaushi Association early in the herd-building process and relied on association staff and fellow member partners for advice and feedback. “Our early relationships with HeartBrand ® Beef and Bovina Feeders were pivotal in help- ing us get our operation start- ed off on the right foot and making the needed improve- ments to our genetics along the way,” Hawkins says. “We also appreciate the continued support we’ve received from Bubba Bain and his staff.” Brush Creek purchased its first set of halfblood Akaushi females from a producer in South Dakota and now sources most of the herd’s bulls and re- placement heifers from Heart- Brand ® Beef.

Continued page 20

Akaushi Prime Time • Fall 2018

www.akaushi.com • Fall 2018

American Akaushi Association

NEW BLOOD IN THE OLD WEST Continued from page 18

“We are just looking for as much information as possible so we can produce the very best beef available,” Hawkins says. “Japanese producers raise these cattle one or two at a time, but we want to find ways to raise Akaushi in a more efficient manner that helps meet the growing de- mand for beef at our proper- ties and across the United States.” In addition to providing a palatable and sustainable source of beef for guests, Hawkins says the home-raised Akaushi play right into the resort’s farm-to-table approach that utilizes regionally-sourced ingredients. In fact, the ranch’s new, state-of-the-art, 7,000-square-foot greenhouse enables the entire property to grow as many ingredients as possible on-site, including greens, zucchini, radish, egg- plant, tomatoes and even some exotic fruit. “Consumers today are in- creasingly more interested in knowing where their food comes from and how it is pro- duced, and we want to be able to help educate them with ac- curate information and person- al experiences,” Hawkins says.

“Whether guests are out look- ing at the cattle or sitting at their plate, our ranch staff and culinary team do an excellent job of educating guests about the benefits of raising our own cattle and the health aspects of eating Akaushi beef.” Keller agrees. He enjoys being able to see the ranch’s cattle through the beef lifecycle and says it is especially help- ful when answering questions or calming concerns about the production process. “I get to see them soaking wet when they’re born all the way through to the finished product,” he says. “If a guest asks something about an ani- mal, I can be confident it was raised all-naturally in a stress- free environment and it had the best life it could live.” Since making the move to Akaushi beef, Hawkins and his staff have seen a remark- able difference in the qual- ity product they are able to offer guests at the Brush Creek Ranch properties. He says Akaushi genetics could be a great stepping stone for producers who are currently raising other breeds but are looking to make improvements in their beef quality. “Introducing Akaushi bulls to the cattle they already have will not only improve carcass traits but start to develop those health aspects unique to the Akaushi beef,” Hawkins says. “I foresee Akaushi cattle being crossed with more and more cattle across the United States in the near future. “We continue to receive such positive feedback from our guests, and I think it’s only a matter of time before produc- ers realize what a difference it can make in their beef quality.” PT

They are eventually pro- cessed in Evans, Colo., and the high-quality beef is not only used in daily meal prepara- tions on the ranch but also sent to several affiliated res- taurants across the country. “It’s amazing to see how the culinary teams at each of our different properties can create unique and tasty dishes using the beef we raise,” Keller says. “In addition, they feed the ranch’s 225 employees twice a day – and those meals are equally delicious.” The juicy and flavorful Akaushi beef has become such a popular menu item at Brush Creek that Hawkins and his staff are working hard to be- come more proficient in pro- ducing it. They are planning a trip to Japan to learn more about the traditional produc- tion and processing techniques and have been working closely with animal science research- ers at Texas A&M University and Colorado State University to “Americanize” Akaushi beef production in an effort to raise it more similarly to popular U.S. breeds.

A set of fullblood Akaushi cattle graze at Brush Creek Ranch.

Akaushi Prime Time • Fall 2018

WELCOME TO THE TRUE SPIRIT OF THE WEST Set on 30,000 private acres in Wyoming’s Platte River Valley, the award-winning luxury resorts of Brush Creek Ranch present guests with the grandeur of the American West. “We proudly present an excellent set of full blood seed stock and F2 females. The Akaushi brand sets the standard for our vision of sustainable ranching and is unveiled in pasture-to-plate offerings to our esteemed guests.” —Ron Hawkins, Ranch Manager of Brush Creek Ranches

Will-Acres Farm WE RAISE AKAUSHI/RED ANGUS CROSS CATTLE AND SELL FARM-TO-FAMILY CUSTOM BEEF STEVE & TANYA WILLIAMS 21221 FINCH DRIVE, NEOSHO, MO 64850 (417) 529-8316 • WILL-ACRES@HOTMAIL.COM

SARATOGA, WY | BRUSHCREEKRANCH.COM

For more info about our Akaushi Cattle Program Contact: Ronald.hawkins@brushcreekranch.com | 307.327.5284

www.akaushi.com • Fall 2018

Membership No. _______________ Issued by Association

Date _________________________________________ Holding Brand (please draw) ___________________________________________ Brand Location ___________________________________ Permanent ID Location (i.e., left ear, rt. hip, side) _________________________ Member Name _____________________________________________________________________________________________________ Ranch Name _______________________________________________________________________________________________________ PLEASE indicate whether the membership is to be under the member name or ranch name.

Parent(s) Name(s) – (If Junior applicant) _________________________________________________________________________________

Mailing Address ____________________________________________________________________________________________________

City ___________________________________________________ State _____________________ Zip Code ________________________

Home Phone ___________________________ Work Phone __________________________ Cell Phone ____________________________

Fax Number ___________________________ Email ______________________________________________________________________

Signed ____________________________________________________________________ Date of Birth ____________________________ For Juniors Only I hereby make application to the American Akaushi Association for membership to be issued in the name given above. I agree to be bound by and abide by the Rules of the Association, which include Whole Herd Reporting Assessment Fees, and Amendments or Modifications, thereto which may, from time to time, be adopted. By signing this application for membership, applicant irrevocably waives any claim against and grants an absolute release to the American Akaushi Association, any member, employee or agent of the Association, for any act or omission in connection with the Association, including but not limited to, any enforcement of the rules and regulations presently in effect or hereafter adopted by the Association. q Please include my name and contact information in the Association’s Directory. q Do not publish my email. q Do not publish my phone numbers. q Do not publish any information. Fee Schedule Regular Membership : Jan.-Dec. $100 | April-Dec. $80 | July-Dec. $60 | Oct.-Dec. $30 Lifetime Membership: $1,000 Junior Membership: $25 per year Associate Membership: $60 per year

Total Due: $ _____________

American Akaushi Association (AAA) membership is open to anyone who is interested in Akaushi cattle and the purposes of the association. AAA members are focused on producing high-quality seedstock and commercial cattle that produce high-quality, healthful beef. As an AAA member, Akaushi breeders have the opportunity to take advantage of the various programs and services the association offers, including registration, DNA testing, certification, marketing, research and development, and advertising.

If paying by credit card, please fill out the following: Name on Card ________________________________________________ q Visa q MasterCard q Discover q American Express Card Number _________________________________________________ Expiration Date ______________________ Security Code ____________ Signature ____________________________________________________

Please return Membership Application and payment to: American Akaushi Association | PO Box 487 | Flatonia, TX 78941

Akaushi Prime Time • Fall 2018

Garrison Brothers Farm

Specializing in raising high-quality, percentage Akaushi cattle.

Cattle for sale through private treaty.

Garrison Brothers Farm 13343 Garrison Road • Live Oak, FL 32060

Don Garrison 386-364-1493 or 386-364-8204

Garry Garrison 386-590-2857

www.akaushi.com • Fall 2018

Akaushi Prime Time • Fall 2018

www.akaushi.com • Fall 2018

American Akaushi ASSOCIATION MEMBERSHIP DIRECTORY

Jake Hickton Burger Monger

5279 Isla Key Blvd S., Apt 215 St. Petersburg, FL 33715-1657 (312) 543-2611 jakehickton@yahoo.com Gina Erazo & Claudia Vargos Billion Ranch LLC 802 W. Windward Way, Apt. 316 Lantana, FL 33462 (703) 214-5401 (617) 372-1557 general@billionranch.com Georgia FULLBLOOD BREEDER Bobby Griffin Power Line Farms 2522 Elko Road Elko, GA 31025-2202 (478) 988-3181 (478) 230-0422 bobbyngriffin@yahoo.com Francois Paul Leger Chatel Farm LLC 1301 New Savannah Road Augusta, GA 30901-3843 (706) 922-5502 francois.leger@fplfood.com Frank Scott 3428 US Highway 341 South Hawkinsville, GA 31036-9666 (478) 988-4446 (478) 284-1950 frank.scott@windstream.net Robert Strickland Strickland Ranch 1771 Thirteen Forks Road Dewy Rose, GA 30634-2336 (706) 340-0807 crosslazys@aol.com Roy Lee Strickland 1786 Townsend Road Villa Rica, GA 30180-3681 (404) 975-8200 alabettyrosa@yahoo.com Ron Wilson 196 Cobblefield Drive Albany, GA 31701-1209 (229) 364-0387 ronwilson8580@yahoo.com

Alabama Greg Anderson Sullivan Creek Ranch LLC 151 County Road 1047 Vinemont, AL 35179-7403 (205) 603-0429 (301) 580-2027 greg.anderson@ sullivancreekranch.com Arizona FULLBLOOD BREEDER Pem Meyer Bonita Cattle Ranch 10000 W. Fair Oaks Road Prescott, AZ 86305 Leon Hunter (602) 321-2127 lhunter146@yahoo.com Alison Hunter (602) 326-3075 cowdogsaz@yahoo.com Arkansas Steve & Karmen Landers Leis Creek Cattle Co. 36 Ark Tenn Road Clinton, AR 72031-8933 (501) 350-7171 (501) 831-5911 klanders0707@me.com Ron Sweeney 1332 NW Quail Run Circle Bentonville, AR 72712-4175 (479) 799-8688 ron.sweeney@live.com California

FULLBLOOD BREEDER John Chester Apricot Lane Farms 10700 Broadway Road Moorpark, CA 93021-9708 (805) 523-4444 info@apricotlanefarms.com Pat Clements 2245 Carpenter Canyon Road San Luis Obispo, CA 93401 (805) 704-3654 pclem35@gmail.com Chris Giannini Pomponio Ranch 175 Fox Hollow Road Woodside, CA 94062-7323 (650) 726-2925 (208) 880-0081 chris@pomponioranch.com Jim & Kathy Lewers Chun Ranch 201 Portofino Way Cloverdale, CA 95425 (707) 894-9348 (707) 292-7583 jklewers@comcast.net Nick A. Rusin Sr. Winters Ranch Beef Company PO Box 457 Winters, CA 95694-0457 (707) 738-5503 rusincattleco@yahoo.com Tom & Marcia Whittle PO Box 995 Altaville, CA 95221-0995

JR. MEMBER Leighton Curtis PO Box 6 Mosca, CO 81146-0061 (719) 937-1787 lcurtis@sangreschools.com Deadwood Ranch I LLC 740 Swearingen Way Basalt, CO 81621 willie@deadwoodranch.com Owner: 26451 Rookery Lake Drive Bonita Springs, FL 34134 (239) 398-3700 jerry@deadwoodranch.com

FULLBLOOD BREEDER Michael M. Mellott Mellott Ranch PO Box 21 Hugo, CO 80821-0021 (719) 740-0403 phmellott@esrta.com

Florida Michael Adams

Adams Ranch PO Box 12909 Fort Pierce, FL 34979-2909 (772) 461-6321 adamsranch1@prodigy.net FULLBLOOD BREEDER Ron & Jennifer Fisher Windy Hill Ranch LLC 5890 State Highway 83 Defuniak Springs, FL 32433-3971 (850) 865 4616 (850) 585-9547 windyhillron@outlook.com windyhilljennifer@outlook.com Don Garrison Garrison Farms 13343 Garrison Road Live Oak, FL 32060-4912 (386) 364-8204 (386) 364-1493 garrisonfarms@icloud.com

(209) 785-0303 (209) 483-0303 mltawhittle@caltel.com Colorado

LIFETIME MEMBER AND FULLBLOOD BREEDER Lance Batistich Classic Farms LLC

Dennis Campbell Rain Dance Ranch 19395 County Road 46 Cheyenne Wells, CO 80810-9607

525 Old Natividad Road Salinas, CA 93908-9540 (831) 499-7822 (831) 970-4151 lance@classicsalads.com

(719) 767-5752 (719) 342-5752 drcpbl@gmail.com

Akaushi Prime Time • Fall 2018

Illinois Delmar L. Martin 26342 Litwiller Road Delavan, IL 61734 (309) 657-6177 martincampers@gmail.com Iowa Keith R. Carlson Dairy Quality Center PO Box 497 Stratford, IA 50249 (800) 553-2479 kcarlson@agri-ed.com Brent & Elizabeth Carmichael

Minnesota Thomas Marty PO Box 236 Pelican Rapids, MN 56572 (218) 863-5158 (218) 530-0208 tmarty@loretel.net Mississippi Jeffrey Todd & Susan Brown Brown Family Farm 2776 Little Rock Decatur Road Decatur, MS 39327 (601) 635-4257 (601) 917-8280 susanb1988@yahoo.com Roger Brown (601) 416-1549 (601) 635-5775 margiebrown@bellsouth.net Charles M. Edwards, II 3574 Highway 80 Morton, MS 39117-3344 (601) 732-8936 (601) 940-4588 char65mac@bellsouth.net Mark Harrison 1113 Pleasant Valley Road McComb, MS 39648 (985) 514-0265 markharrison1167@aol.com John S. Simpson Breezy Oaks Ranch Inc. 298 Quail Road Canton, MS 39046 (601) 707-3201 (601) 750-7822 breezyoaksranch@gmail.com Missouri FULLBLOOD BREEDER Rodney & Lisa Alderson 373 Co Road 170 A Zanoni, MO 65784-7833 (573) 220-1831 rlalderson86@gmail.com FULLBLOOD BREEDER Larry Aschermann Aschermann Charolais/Akaushi 734 Belle Aire Place Carthage, MO 64836-2825 Triangle B Farms 2116 Beeline Road Decatur, MS 39327-9665

FULLBLOOD BREEDER John L. Wood

FULLBLOOD BREEDER Matador Cattle Company Spring Creek Ranch

1210 Golden Isles Pkwy Perry, GA 31069-9404 (478) 960-7999 (478) 960-7990 jlwfarms@windstream.net Hawaii Frank Boteilho F Ranch LLC 72-3375 Hawaii Belt Road #2 Kailua Kona, HI 96740 (808) 987-7350 fpboteilho@gmail.com FULLBLOOD BREEDER Dwayne & Tammie Cypriano Hawaii Lowline Cattle Co. LLC 45-1065 Kalehua Road Honokaa, HI 96727-6992 FULLBLOOD BREEDER Phil & Yvette Davis Davis Cattle Company Inc. 19 Warm Lake Highway Cascade, ID 83611 (208) 382-4892 (208) 630-3704 fphillipdavis@gmail.com JT Heaps Shiloh Warm Springs Ranch PO Box 510 Challis, ID 83226-4722 FULLBLOOD BREEDER Bob & Pam Howard PO Box 123 Hammett, ID 83627-0123 (208) 590-2651 bpwsj@rtci.net Eugene Matthews Matthews Land & Cattle LLC 1249 S Highway 27 Oakley, ID 83346-9755 (808) 775-9852 (808) 443-4415 cypnad@gmail.com Idaho (208) 879-2160 (406) 223-0274 jtheaps@gmail.com

448 Reece Road Eureka, KS 67045

(620) 853-2255 (620) 750-0582 russellj@kochind.com Brad, Susan & Lettie McKinney 4 MC- Ranch LLC 4256 W Road 12 Johnson City, KS 67855 (620) 353-4317 (620) 353-3430 lettiemckinney@gmail.com Colten & Callie Salm Red Cow Cattle Company 203 W Parallel Street Clifton, KS 66937-9743 620-200-0715 colten@csprecisionag.com Louisiana Rodney Sagrera 11516 LA Highway 690 Abbeyville, LA 70510 (337) 893-5855 (337) 652-3888 rcsag@aol.com Double Five Meadows LCC Johnnie Broussard 10032 LA Highway 695 Kaplan, LA 70548 Maryland John Dell Dell Creek Farm 1228 Harris Mill Road Parkton, MD 21120 (410) 666-0900 (410) 608-3301 ss454bb4@yahoo.com Michigan Michigan State University Crista Crawford 5401 W Jennings Road Lake City, MI 49651-9375

701 Juneau Avenue, SE Orange City, IA 51041 (515) 371-8944 brentcar@hotmail.com Bruce Pixley Pixley Family Farm 2239 380th Street Grafton, IA 50440-7538 (641) 748-2400 (641) 512-6914 Scott & Sheri Weber Weber Akaushi

25578 218th Avenue Delhi, IA 52223-8486 (319) 240-8822 ssweber1@iowatelecom.net Kansas FULLBLOOD BREEDER

Timothy D. Bolz Bolz Ranch LP 4990 SW 21st Topeka, KS 66604

(785) 272-2090 (785) 231-7339 docbolz@gmail.com Melvin E. Kitts PO Box 433 Goddard, KS 67052-0433 (620) 243-3981 mkitts49@gmail.com Scott Lowe Lowe Cattle Coompany 1920 N College Street Winfield, KS 67156-1445 (620) 221-1593 (620) 222-5775 slowe5775@gmail.com

(231) 839-4608 (231) 429-6566 crawf329@msu.edu

(208) 862-3261 (208) 431-3260 3barcattle@gmail.com

(417) 358-7879 (417) 793-2855 hayhook@gmail.com

www.akaushi.com • Fall 2018

Membership Direct ry

Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56

Made with FlippingBook Annual report