UW-Extension Taylor County North Central Wisconsin Cattlemen’s Association, Inc. V O LU M E 1 6 , I S S U E 4 FO U R T H Q U A R T E R 2 0 1 4 O C T N O V D E C Annual Meeting Set for Jan 17 Mark your calendars, saving Jan 17, 2015 to attend the NCWCA Annual Meeting. We will once again gather at the Pavilion in Rib Lake to enjoy a day of information, networking and great food. Save this Newsletter! It contains details of upcoming meetings. Our keynote speaker will be award winning agricultural radio broadcaster Bob Bosold from WAXX 104.5 Rhyner, Lance Gustafson and Steve Suchomel which are set to expire in 2015. Jeff Swensen from WI DATCP will provide an update from the department as well as discuss increasing the beef check off applied to cattle sales. Consignments to the 2015 Seedstock Sale will also be taken on Jan 17. The Board is counting on your firm commitment to this sale! Elections to the NCWCA Board of Directors will also be held. Nominations are now being sought to fill the board positions occupied by Paul Watch your mail and ncwcattlmen.com website for registration information Bus Trip to Northern Beef Farms To check if any meeting listed in this newsletter has been canceled, call UWExtension, Taylor Co: 715748-3327 or tune to Medford radio: K99/WIGM As you read this, there is still time to sign up to participate with the Oct 10-11 bus trip to the Marengo Valley. Hayward area hotels have rooms Visit us on the web at http://ncwcattlemen.com Communications Coordinator 2014 Officers: Chair Kurt Hallstrand– 715-657-0233 V. Chair Todd Andreshak– 715-846-3713 Treasurer Steve Suchomel– 715-678-2895 Secretary Bill Grote– 715-785-7570 UW-Extension Advisor Sandy Stuttgen– 715-748-3327 Directors usually meet the third Thursday of every month, call Chair- man for time and place. on hold. Call (715) 748-1469 ASAP to reserve your spot and receive hotel information. You must book your own hotel room. Six farms will be toured: Hallstrand, Mark Jolma, Charlie Yitalo, Tim Mika, Shuman, and Mike & Lauren Ball. Help Wanted: Part-time Communication Coordinator to support NCWCA in its efforts to stay connected to its members and to promote the beef industry to the public. including attendance at the monthly NCWCA Board of Directors meetings to inform the Board of ongoing activities. Monthly compensation will be $100. The Communication Coordinator responsibilities include, but are not limited to, informing members about NCWCA activities, maintaining the NCWCA website, ncwcattlemen.com, producing a quarterly newsletter, maintaining the NCWCA mailing list and utilizing member e-mail addresses for internal communications and developing social media integration (Facebook, Constant Contact, Twitter) Resources for the Coordinator will be the NCWCA Board of Directors (primarily the vicepresident), UW-Extension  Taylor County Agriculture Educator, UW-Extension Beef Information Center and other beef industry resources recommended by the NCWCA Board of Directors. It is anticipated this position will require 10 hours per month working from home, Applicant qualifications/ requirements:  Associate’s Degree or technical college certificate and related experience preferred; high school diploma and  demonstrated experience also acceptable fluency in communication software: Outlook, Internet Explorer or Firefox, Facebook, WordPress, or other computer applications and editing web pages, Microsoft Office Suite home office with access to computer with current Windows Operating System, Microsoft Office Suite and high speed internet Forward resume and cover letter by Dec 1, 2014 to Sandy Stuttgen, UWExtension Agriculture Educator, USDA Service Center, 925 Donald St Room 103, Medford, WI 54451. PAGE 2 NO R T H C E NT R A L WI S C O N S I N C A T T LE ME N’ S A S S O C I A T I O N, I NC. The Athens Veterinary Service will provide a 10% discount on professional services. In addition, you will receive a 15% discount on commonly used prescription & preventative care products such as vaccines and dewormer. However, in order to receive these discounts you must pay at the time of service. Mix-Rite Feed Mill, Inc. KENNAN, WI 54537 Dennis & Greg Minks A Feed & Seed For Every Farm Need Fertilizer Mixing, Custom Formulating Toll Free: 1-888-474-3313 Fax: 1-715-474-2305 NO R T H C E NT R A L WI S C O N S I N C A T T LE ME N’ S A S S O C I A T I O N, I NC. PAGE 3 Documenting Sustainability There is a new partnership starting between the National Initiative for Sustainable Agriculture (NISA) and local beef and pork producers looking to document, promote and communicate advancements in sustainable practices used on their local production systems. NISA is working with the Wisconsin Pork Producers and the Wisconsin Cattleman’s Association on a groundbreaking program to measure on-farm sustainability success, encourage continual improvements and help farmers, food buyers and consumers learn about sustainability of Wisconsin beef and pork operations. The assessment process has been developed jointly by UW-Extension animal scientists and specialists and local producers and their representative associations. NISA has developed this simple process to measure on - farm sustainability which allows producers to participate in establishing the assessments and gives them ownership and a vital role in documenting their sustainability and working toward continual improvement. that have already been made. The assessment questionnaires are customized for each commodity and area and recognize local and regional production differences. This program is designed for producers and needs your support! This assessment process is voluntary, quick and easy and asks only practice based questions - it does not ask specifics on amounts or details. The assessments are non-threatening and could be used on your own farms to promote sustainability efforts. The data is coded to protect individual privacy and will be held by your associations. Once a large enough proportion of the industry is engaged, NISA will use aggregate data and work with producers and their organizations to identify key sustainability drivers and develop communication pieces which growers and the associations can use to promote advances This is a process that has a proven success record in working with farmers. In just over 18 months, NISA (http://nisa.cals.wisc.edu/) has demonstrated the usefulness of this approach by working with over 1,000-farmers, assessing 1.2-million acres across 11 cropping systems. The results give farm groups, food chains, and consumer’s practical ideas for voluntary improvements which show the commitment that producers have to the environment and society. The links to this assessment is available on our website, ncwcattlemen.com Defining Sustainability The July/Aug 2014 edition of American Red Angus Magazine reports the U.S. Beef Sustainability Project, funded by Beef Checkoff has traced sustainability from birth to consumption of the animal. From 2005 to 2011, there has been a 5% increase in overall environmental sustainability and a 7% increase in social sustainability. A variety of things contribute to this improvement, including improvements in crop yield, animal performance and machinery efficiencies. Individual producers can, and do, make a difference in beef sustainability. Improved animal genetics make producers more sustainable. As does improved calving rates, higher weaning weights, feed efficiency and lower cow maintenance requirements. there is a market for beef in the future.” Producers must continue to use social media to educate consumers about beef and how cattle are raised and care for. Now more than ever, people are asking where their food comes from. Unfortunately they get their answers from anti-agriculture or animal rights activist groups. People vested in niche beef markets may give conventional beef a tainted reputation of being bad. Kim Stackhouse-Lawson, Ph.D., Director of Sustainability Research with the National Cattlemen's Beef association defines sustainability as meeting the growing global demands for beef by balancing environmental responsibility, economic opportunity and social diligence throughout the value chain. Jude Capper, PhD, animal scientist and livestock sustainability expert affiliated with Montanan State University said “producers must rectify the social side and share what ranchers do and whey they do it, to insure that Capper went on to define sustainability as the balance between economic viability, environmental responsibility and social acceptability. “Economics and sustainability can go hand-in-hand”, American Red Angus Magazine, July/Aug 2014; summarized by Sandy Stuttgen For more news, visit ncwcattlemen.com PAGE 4 NO R T H C E NT R A L WI S C O N S I N C A T T LE ME N’ S A S S O C I A T I O N, I NC. Supporting local agriculture! For more information about joining Taylor County Farm Bureau, contact President Cheri Klussendorf at 715-748-2101 or visit www.wfbf.com. OFFICE HOURS: MON-FRI, 8:30 AM4:30 PM Phone: 715-748-3327 • On the Web: http://taylor.uwex.edu Your local connection to university resources and research   Agriculture Community Resource Development   Family Living 4-H Youth Development NO R T H C E NT R A L WI S C O N S I N C A T T LE ME N’ S A S S O C I A T I O N, I NC. PAGE 5 Looking for New/Renewal Members…. The goal of NCWCA is to build the reputation of its producer members and the beef industry of North Central Wisconsin, by producing the quality cattle today’s markets require. Membership is open to cattle owners or active managers of cow/calf, stocker or feedlot operations. These are annual memberships, for the upcoming calendar year. Use this page to join today! Check membership level desired. Payment to NCWCA.  Family Membership—$40.00: two individuals at one address, two voting privileges, free ad in Member’s Market Page of the quarterly newsletter, classified advertising on our website ncwcattlemen.com  Individual Membership—$25.00: one individual, one voting privilege, free ad in Member’s Market Page of the quarterly newsletter, classified advertising on our website: ncwcattlemen.com  Associate Membership—$25.00: one individual interested in cattle, no voting privilege, free ad in Member’s Market Page of the quarterly newsletter, classified advertising on our website: ncwcattlemen.com Name(s)_________________________________________________________________________________________________ Address_________________________________________________________________________________________________ Phone______________________________________________ Cell_________________________________________________ Email____________________________________________________________________________________________________ Do you wish to receive notifications by email? ____yes ____no What type of informational programs would be of interest to you? Feedlot___ Cow/Calf___ Backgrounding___ Grazing___ Nutrition___ Health___ Marketing___ Preconditioning___ Mail to: NCWCA, c/o Sandy Stuttgen, UWEX Taylor County, 925 Donald St., Room 103, Medford, WI 54451 PAGE 6 NO R T H C E NT R A L WI S C O N S I N C A T T LE ME N’ S A S S O C I A T I O N, I NC. Sponsorships Available Prime Sponsorship is available with a contribution of $400 or more. This sponsorship entitles you to full-page advertising in the NCWCA quarterly newsletter, advertising on our website: ncwcattlement.com, link from ncwcattlemen.com, and participation in all NCWCA programs. Program participation to be determined by the NCWCA Board of Directors. Native Sponsorship is available with a contribution of $300-$399. This contribution entitles you to half-page advertising in the NCWCA quarterly newsletter, advertising on our web- site: ncwcattlemen.com, link from ncwcattlemen.com, and participation in all programs. Program participation to be determined by the NCWCA Board of Directors. Choice Sponsorship is available with a contribution of $200-$299. This sponsorship provides quarter-page advertising in the NCWCA quarterly newsletter, ncwcattlemen.com. Advertising at all NCWCA programs. Select Sponsorship is available with a contribution of $100-$199. This contribution makes available eighth-page advertising in the NCWCA quarterly newsletter and advertising at all NCWCA programs. Friend Sponsorship is available to any who are interested in helping promote the work of NCWCA. With this contribution of $25-$99, you will be acknowledged as a friend in the quarterly NCWCA newsletters. Make sponsorship checks payable to NCWCA and mail to: Sandy Stuttgen, UWEX Taylor County, 915 Donald St., Room 103, Medford, WI 54451. Advertisements are to be emailed to sandy.stuttgen@ces.uwex.edu Quality Assurance John McDay, in his Sept 15, 2014 editorial of Drovers CattleNetwork, gives a history of quality assurance programming in response to issues discerned during National Beef Quality Audits (NBQA) “...Since reaching a low of 49 percent in 1995, the percentage of carcasses grading Prime or Choice increased to 61 percent in the 2011 NBQA. During the months of September and October, Boehringer Ingelheim Vetmedica Inc, is paying the fee for Beef Producers and Dairy Farmers to get BQA certified. This will allow producers to save the $25 to $50 fee during the open certification period. Producers can go to http://BQA.org/team, and that will get you to the right page and the code you “The industry still faces challenges need to enter. They are partnering thought, and consumers will continue with Kansas State’s Beef Cattle Instito raise the bar in their expectations tute for this online training, so you can and perceptions of beef quality. Back in also go to 1994, the top quality challenges inhttps://animalcaretraining.org to see clude external fat, overall palatability all the modules that are available. and defects such as injection-site leThe modules are divided up so if you’re sions. In the 2011 NBAQ, several of a stocker backgrounder there’s a modthose concerns had dropped off, but ule for you, if you’re in the feedlot secretailers and other stakeholders were concerned with food safety, eating sat- tor there’s a great module there, transportation folks have resources for them isfaction and how and where cattle were raised. Trends suggest consumers online, and the cow calf is, of course, online. Dairy producers also have their will increasingly expect more information on where their beef comes from own specific BQA module online as well. and how animals were raised, with assurances regarding animal welfare, food safety and sustainability. The BQA program is straight forward, and it’s just about taking the time to go through the modules. There’s a little “So keep reading about beef quality. quiz at the end, it’s not complicated. Keep talking about beef quality. An most importantly, seek out bQA train- Each section is a narrated online slide show, you watch and listen to, and it ing, become certified or re-certififed and put BQA principles into practice in covers the information that is on the quiz. The other nice feature about it is your operations.” that it’s set up in small segments, so you can go through at your own pace and convenience, it will record your progress to that point, and then if you have to go out and do some work, it won’t back you up to the beginning, it will save to right there, and you can pick it up where you left off. Some of you may have just received letters informing you that your WI BQA certification has expired. Participating in the online sessions will recertify you. As will attending a BQA session taught by a UW-Extension certified trainer. Stay tuned for more details as UW-Extension Ag agent Sandy Stuttgen is planning a BQA session this winter. Certification or recertification during a hands-on session costs $15. Attendance at various programs may earn continuing education credits toward re-certifying for BQA in Wisconsin. File three program attendance certificates, mailing copies of them along with your $10 re-certification fee to the WI Beef Council. Also herd on pasture… “Some people dream of being something; other stay awake and are.” “It’s good to have an end to journey toward, but it’s the journey that matters, in the end.” NO R T H C E NT R A L WI S C O N S I N C A T T LE ME N’ S A S S O C I A T I O N, I NC. PAGE 7 With a great location in Southwest Wisconsin, we are centrally located between the cattle feeding states of Iowa, Illinois, Minnesota, and Wisconsin with great access to the Nebraska, Kansas, Colorado, Texas, and South Dakota feedyards. Slaughter Sales Every Tuesday 9:30 a.m. Feeder Cattle Sale - Call for Listings We appreciate all inquiries you may have on the marketing of your Quality Feeder Cattle. Call us if you need cattle looked at or wish to consign. We offer a personalized commitment of all current market updates and marketing advice 24 hours a day, 7 days a week... A family-owned and operated livestock auction market working hand-in-hand with America’s finest family farmers/ranchers, establishing transparent market values the auction way… Hope to Hear From You Soon!! Thanks Again, The Kirschbaum Family: Jim, Kevin, Cody and Corey.... PAGE 8 NO R T H C E NT R A L WI S C O N S I N C A T T LE ME N’ S A S S O C I A T I O N, I NC. THE TRACTOR IS NOT THE PLACE FOR QUALITY TIME NO R T H C E NT R A L WI S C O N S I N C A T T LE ME N’ S A S S O C I A T I O N, I NC. PAGE 9 PAGE 10 NO R T H C E NT R A L WI S C O N S I N C A T T LE ME N’ S A S S O C I A T I O N, I NC. Matching Cows Production to Environment The Jan 2014 issue of Hereford World printed an article written by Troy Smith which explained why Oklahoma State University Beef cattle Specialist David Laman fears that many producers are trying to make the environment fit the kind of cows they like. It makes better economic sense to raise cattle which fit your environment. nutrients needed for increased production. “From a commercial cow-calf perspective, the industry is on an unsustainable path, relative to some traits.” Mature cow weight per inch of height is increasing, and this push for more muscle and more capacity but less fat increases the potential for negative impact to fertility. Fat composition is Lelman says genetic selection empha- still thought to be the best indicator of sizing muscle, growth and milk produc- fertility. So bigger framed cows need a tion in beef cows doesn’t fit grazed for- higher body condition score to be in age production systems. This results in optimum condition for breeding. Lalproducers paying for expensive feeds, man cautions producers to consider or buying extra hay, or having to rent how mismatches between cows type more land during times of rising rental and environment may affect reproducrates. tive performance. Industry trends toward cows of larger size and greater milking ability have higher nutrient requirements than grazed systems may satisfy. In Oklahoma, a beef cow in 1960 grazed forage and her diet was supplemented with about three-quarters of a ton of hay per year. “Now,” says Lalman, the average OK cow consumes 2.25 tons of hay annually. Her diet consists primarily of hay for 150 days each year.” Lelman wonders if genetic potential in cattle has surpassed the capacity of forage to provide increased Selection for high growth requires higher feed intake, and greater gut capacity. This results in increased visceral organ mass relative to live body weight. “Lalman says targeting more moderation in growth, mature size and milk, combined with alteration of ranch stocking rates, would seem a good response to economic trends and likely would result in increased efficiency, “ states Smith. Those are concerns in Oklahoma, where conditions, according to Lalman, The Cost of Wasting Hay are beginning to mimic what happens here in Wisconsin: when cattle can’t graze snowballs; relying on stored or purchased hay (and if you made it, you paid for it) for at least 120 days each winter. Recent prices suggest great financial opportunity for commercial cow-calf operators, provided your costs of production are under control. Managing grazing and pasture fertility is necessary to capture Wisconsin’s grazing season. Match size and growth to forage efficiency. Manage stocking density. Put priority on economically relevant traits related to fertility and forage use efficiency. As Lalman stated in Smith’s article, “ Seedstock breeders as well as commercial operators should make their cows work for a living without artificial enhancements to the environment.” Select for sires born to cows that calve early in the season every year. Cull open cows, save only early-born heifers and keep only early bred replacements.” “Matching Cows and Production to the Environment: by Toy Smith, Hereford World/Jan 2014, pages 3233; summarized by Sandy Stuttgen PAGE 11 NO R T H C E NT R A L WI S C O N S I N C A T T LE ME N’ S A S S O C I A T I O N, I NC. Beef Checkoff Programs The Beef Checkoff Program has many programs that help equip beef producers across the country to become �everyday beef advocates,’ so they can tell their beef production stories to schools and civ- ic/church groups, through local media, at the local coffee shop, and in the �virtual’ world of the Internet. One tool is a handy pocket booklet titled Your Guide to Having the Beef Conversation, which Herd on pasture… A surveyor shares facts and tips for talking with consumers about how beef is raised and how it can fit a healthy lifestyle. Visit mybeefcheckoff.com to learn more. Cost of Dirty Cattle As the pages of the calendar turn, we are reminded of the challenges of the approaching winter. Make plans now concerning how and where to winter your herd. Cattle do not have to be placed indoors during the winter. They must however have access to dry, sloping areas that do not accumulate mud and provides protection from the wind. Tag (mud and manure) scores should be at a 3 or less; with at most small and large tags attached to the hide covering the larger areas of the legs, drops by Will’s farm in eastern Minnesota and announces that he has some bad news. “I discovered that your farm isn’t in Minnesota,” h says. “It’s actually in Wisconsin.” Will lets out a sigh of relief. “That’s the best news I’ve heard in a long time,” he says. “...I don’t think I can take another winter in Minnesota.” Reader’s Digest, Jan 2014 side and underbelly, not attaching along the hind quarter, stomach or front shoulder. formance of clean dry cattle offset the cost of the bedding. Substituting 2014 feed and bedding prices into the calculations the North Dakota team used, a Depending on the weather, bedding $62.10 net return per steers resulted may be needed to keep cattle as tag when steers were bedded to maintain free as possible. Dry clean coats help tag scores less than 3. Cattle dry and cattle to meet maintenance needs. Ex- clean had increased carcass values of tra feed during cold damp weather also $86 to $98 compared to unbedded cathelps. tle. Bedding costs money. A north Dakota study performed with feedlot steers in 2001 –2002 found that increased per- Member’s Classifieds SERVICES Wisconsin Meadows Grass-Fed Co-op is looking for more producers to furnish grass-finished market animals. A 25-30% premium over market paid. Meats are supplied to grocery stores, restaurants, food co-ops and individual sales. Contact Judy Lang @ 715-748-3380 Installation of Hi-tensile fencing. Paul Rhyner, Medford, 715-560-0252 For Rent: Portable livestock handling system, includes squeeze chute and crowd tub. Call Lee Waldhart, Stetsonville, 715-678-2873 View and Post ads to ncwcattlemen.com From �Bedding: Costs & Returns in the Feedlot’, 2014 UW-Extension Cattle Feeders Workshops. When You Need to Work With Your Cattle…. Call Lee at 715-678-2873 to rent the Lee Waldhart Cattle Handling System Mike Barna For Your Custom Hay Making Needs 715-678-2553 PAGE 12 NO R T H C E NT R A L WI S C O N S I N C A T T LE ME N’ S A S S O C I A T I O N, I NC. NCWCA Taylor County Cooperative Extension Service U.S. Department of Agriculture County-USDA Service Center 925 Donald Street, Room 103 Medford, WI 54451-2095 ADDRESS SERVICE REQUESTED On the web at: ncwcattlemen.com Beefed-Up Swedish Meatballs INGREDIENTS: 1 pound Ground Beef 1/4 cup seasoned dry bread crumbs 1 packet (1 to 1.4 ounces) dry onion soup mix, divided 2 egg whites or 1 whole egg 1/4 teaspoon ground nutmeg 1/4 teaspoon pepper 2 cups milk 1 tablespoon cornstarch 2 tablespoons water Hot cooked pasta Freshly chopped parsley (optional) INSTRUCTIONS: Combine Ground Beef, bread crumbs, 2 tablespoons onion soup mix, egg whites, nutmeg and pepper in large bowl, mixing lightly but thoroughly. Shape into 12 1-1/2-inch meatballs. Heat large nonstick skillet over medium heat until hot. Place meatballs in skillet; cook 17 to 19 minutes, turning occasionally to brown evenly on all sides. Remove from pan; keep warm. Pour off excess drippings from skillet. Add milk and remaining onion soup packet, stirring until browned bits at- tached to bottom of skillet are dissolved. Combine cornstarch and water; add to skillet. Bring to a boil. Cook and stir 1 to 2 minutes or until sauce is thickened, stirring frequently. Return meatballs to skillet; cook 3 to 4 minutes or until heated through. Serve as an appetizer or over pasta, sprinkle with parsley, if desired. Cook ground beef to an internal temperature of 160°F. Color is not a reliable indicator doneness. Visit http://www.beefitswhatsfordinner.com/ for this and other great recipes NCWCA, Inc., its administration, its members, and its sponsors will not be responsible for any loss or damage that may occur during the delivery, exhibition, participation or removal of animals attending programs of NCWCA, Inc. Nor shall the association, its management, its members and its sponsors be responsible for personal injury, loss or theft sustained by a participant. The participant shall indemnify NCWCA, Inc. against all legal or other proceedings in regard thereto. “An EEO/Affirmative Action employer; University of Wisconsin-Extension provides equal opportunities in employment and programming, including Title IX and ADA requirements. Please make requests for reasonable accommodations to ensure equal access to educational programs as early as possible preceding the scheduled program, service or activity. This document can be provided in an alternative format by calling UW-Extension at 715/748-3327 or 711 for Wisconsin Relay.”
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