Performance Data, Herd Health, Carcass Quality Stressed at Wagyu Conference
Complete reporting essential to Wagyu breed improvement.
By Burt Rutherford

“It’s tempting to report information only on your best performing animals,” according to Dr. Mark Enns, geneticist at Colorado State University (CSU) and director of the Western Center for Resource Management. “But eliminating the bottom end makes your best animals look worse.”

Speaking at the 2021 American Wagyu Association annual conference in Fort Collins, Colo., Enns showed Wagyu seedstock producers how that works. Using basic genetics and mathematics, Enns showed that by not reporting data on the bottom 25 percent of a contemporary group of bulls, breeders lose 60 percent of the accuracy in their genetic prediction efficiency. That means you could choose the wrong sire, he emphasized.

Looking at herd management from a health perspective, Frank Garry, DVM, professor in the Department of Clinical Sciences at the CSU College of Veterinary Medicine and Biosciences and director of the Integrated Livestock Management program, cautioned Wagyu breeders to implement a strong biosecurity program on their operations to prevent importing disease.

  Bring cattle on your operation from known sources and with a known health background, he said. Beyond that, use your veterinarian as a herd health consultant. “Optimal animal health requires a shift in how we use veterinarians as part of our management team.” In addition to animal health and genetics, Wagyu breeders turned their attention to carcass quality and grading. Kenichi “Ken” Katoh, renown Japanese butcher and restaurateur, showed breeders how he fabricates and cuts a Wagyu carcass to best utilize different cuts.

Because of Wagyu’s exceptional beef quality, Katoh said he can produce 60 different cuts from a side of Wagyu beef, including cuts that are traditionally ground into hamburger in the U.S. But because of the marbling and tenderness inherent in Wagyu genetics, even cuts perceived as tougher in the U.S. can successfully meet consumer expectations.

Dr. Bucky Gwartney, international marketing specialist with USDA’s Agricultural Marketing Service, explained to Wagyu breeders how beef carcass grading works. The purpose behind grading, he said, is to identify differences in value and report those differences in a common language and transmit value signals to the marketplace.

In today’s world of science and technology, more than 70 percent of beef carcasses are graded using a camera. But each beef carcass is also evaluated by a human and the USDA grader has the final say in calling the grade, whether it be Prime, Choice or Select, he said.

Entries for North American International Livestock Show

Attached is the sign-up form for the Wagyu Show in Kentucky, North American Intentional Livestock Expo (NAILE).  This year our show will be on November 17, 2021 at the Broadbent Arena at the Louisville, Kentucky Exposition Center.

Also attached are the Wagyu pages from the premium book with the classes listed.  Deadline for registration is November 1, 2021.

Please fill out the entry form attached and send it in via email to office@wagyu.org as soon as possible.  If you have any questions at all please contact Martha at the office.  208-262-8100.

Parking fees and Exhibitor passes will be addressed in a later email.  We look forward to seeing you there.

Vermont Wagyu
Production Sale & Guest Consignments

October 23rd, 2021
Springfield, Vermont

Sale Manager: James Danekas & Associates, Inc.

Auctioneer: C. D. “Butch” Booker

Internet Venue: LiveAuctions.tv

Averages:

10 Bulls $9,150.00

35 Yearling Heifers $9,150.00

21 Cows $6,550.00

8 Cow/Calf Pairs $10,250.00

9 Embryos $790.00/embryo

A brisk beautiful fall morning started sale day with the arrival of many excited participants. The historic barn in which the auction was held was packed. Online buyers were many and very active. In all, the sale was a huge success for both the seller and the buyers. The crowd was treated to a pre-sale social plus an interactive presentation by the host of Vermont Wagyu. Sale day began with very insightful talks by industry experts which was then followed by an amazing spread for lunch. The sale kicked off with excitement which set the tone for the entire auction. The crowd was very active, and the long list of internet buyers added much competition.