SOCIAL MEDIA | BUILDING A WAGYU BRAND | JUDGING WAGYU | AN EXECUTIVE CHEFTOKYO’s SLAUGHTERHOUSE | WAGYU CATTLE BUYERS | WORLD BEEF EXPO | WILDFIRES | CATTLEFAX

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eNEWS

Taste Excellence

Official Publication

www.wagyu.org208-262-8100

EDITORPaul Redneremail pcredner@hotmail.comphone (719)331-6531

PUBLISHERAmerican Wagyu AssociationMichael Beattie - Executive Directoremail office@wagyu.orgphone (208)262-8100website www.wagyu.org

CONTRIBUTORSPaul Redner, Mike Sunda,Barbara Duckworth, JDA,Mishima Reserve, AWA staff,Worldbeefexpo.com, Cattlefax

GRAPHIC DESIGN / ADVERTISINGJon Hayenga - Creative Directoremail graphics@wagyu.orgphone (208)262-8100

DISCLAIMERAmerican Wagyu Association, Inc (AWA) makes no statements, representations or warranties about the accuracy or complete-ness of, any information relating to third party advertising and/or, inquiries made through this medium; and, disclaims all responsibility for information and all liability (including with-out limitation, liability in negligence) for all ex-penses, losses, damages, and costs you may incur as a result of information being inaccu-rate or incomplete in any way for any reason. Reproduction in whole or part is forbidden without prior written permission to the AWA.

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We recently heard from a couple of long time members and breeders that Wagyu dialog on Facebook was creating a bad impression of the state of the breed. we’ve been aware of the Facebook dialog, but have generally consider it as individuals venting

There are people out there whose only contact or initial contact with the breed is on Facebook, and they give the Facebook presentation a great deal of credibility.

With that in mind we might ask that those who use the social media to discuss the breed do so with the realization that for many readers this may well be their initial and/or their lasting impression of the state of the

breed. This dialog while probably well intentioned, may in fact not serve the breed’s or in fact the writer’s long term best interest.

We’re not talking about impeding anybody’s first amendment rights, but would just ask those participants to consider how a current statement or series of statements might appear to someone less knowledgeable about the breed or a developing situation within the breed.

BE CAREFUL WITH SOCIAL MEDIA from the editors desk - Paul Redner

As you may know each year Board of Director positions become available. If you believe you have something to offer in helping the direction of the Breed Association then please consider getting involved. For further information contact the office.

The AWA Staff208-262-8100

office@wagyu.org

BOARD OF DIRECTOR ELECTIONS

Here’s a look at our neighbor to the north and a little different marketing approach

For the full article visit:http://www.producer.com/2015/08/ranch-builds-cus-tomers-by-building-wagyu-brand/

Brandon Ball polished off two Wagyu burgers before heading off to tour the pens where the family raises cattle for their branded beef program. His grandfather, Simmental breeder Jack Ball, became involved with bringing the Japanese cattle to Canada via the United States in 1991.

The breed did not become popular but the family, which included his son Jeff and daughter-in-law Michelle, persisted until they developed a branded beef program based on Wagyu cattle.

This program starts in the breeding pasture. Brandon takes care of the cow herd and his father Jeff runs the feedlot where the cattle go on a barley ration for up to 560 days to slowly achieve the desired market weight of about 1,600 pounds. “We raise ’em and she sells ’em,” said Brandon.

Brant Lake Cattle company is a family owned and oper-ated business where the first Wagyu herd was started in 1993. They have used fullblood Wagyu bulls since 1998 on a commercial herd of mostly red and black Angus cows. Over time they have kept replacement females with Wagyu breeding and added them to the herd. In addition the family farms about 4,000 acres of grain and has a 15,000 head feedlot at Brant, Alta.

The Brant Lake Wagyu beef program took off four years ago when Michelle started sending beef to a pub in Okotoks. Word of mouth among chefs piqued the interest in the highly marbled beef raised 45 minutes south of Calgary.

“Most of the restaurant chefs like the story behind it and they like that it is local. They like the idea that is a different choice to put on their menu,” Michelle said.

She marketed it as a luxury, artisan beef to chefs who were already familiar with Kobe beef. Kobe beef indi-cates the region where the Wagyu are raised.

Michelle has a federal storage facility in Calgary and an exclusive distributor to market beef across Canada. She is also considering exporting to potential customers in Dubai, Hong Kong and China. A coup was shipping Wagyu beef to Japan.

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RANCH BUILDS CUSTOMERS BY BUILDING WAGYU BRAND Posted Aug. 20th, 2015 by Barbara Duckworth

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There seems to be a fairly widespread dissatisfaction with Wagyu judges in our halter shows. We constantly hear comments like “they don’t know the breed” or “they’re judging us on an angus standard”, or some variation of both. From looking at a few Wagyu shows and doing a very cursory evaluation of the judges and their standards I’d say there might be some basis in those statements.

When you think about it, why shouldn’t we take into consideration these statements. How many college judg-ing teams have ever evaluated Wagyu or has truely ever seen a Wagyu? I’ll bet it’s few and far between. How then does a potential judge learn about Wagyu? What’s his/her incentive to learn? A lot of questions with not a lot of answers! Most of the problem revolves around the relatively low numbers in the breed and then there are the rather distinct physical characteristics.

With all that in mind shouldn’t we provide a potential judge a portrait of the ideal Wagyu animal. To the best of my knowledge we don’t have that portrait. How do we then produce one? My best guess would be to first describe and ideal bull, cow, heifer etc. We could ask academics and their opinion is certainly welcome, but why not you the Wagyu breeder, producer, feeder etc?

How about each of you writing down the particular physical characteristics of a Wagyu that you think make for the ideal Wagyu animal?

For guidance you could check other breeds criteria, and then modify them as needed to fit the Wagyu breed. I’m just thinking here of how I’d start and frankly I don’t have a clue, but from all the strong opinions I see on Facebook, I’m sure some of you could create a solid picture. We could then use your input to establish a standard for further judging of future shows. At the very least we could gather some ideas and possibly have a great starting point.

Just send me your ideas ( pcredner@hotmail.com ) and we’ll consolidate them together and see what we can come up with.

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JUDGING WAGYU from the editors desk - Paul Redner

We recently had a customer request to bring one of their clients with them on a tour of the ranch to experience our Wagyu operation. We later learned that the guest was an executive chef, so I anticipated a nice drive around where I could show off the girls and talk about the ranch.

When the group arrived the first person out of the car was a nice looking young man, in his late twenties or early thirties, who I assumed was an assistant or a friend. Wrong again, Derek Biazo is relatively young guy but he is every bit of an executive chef. He must be because he is a chef at Alexander’s Steak House in Cupertino, Cal. To those of you who aren’t aware, Alexander’s is a very upscale restaurant with several locations around the country which they, of course, feature Wagyu beef. Derek differentiates between F-1’s and fullbloods on his menu. He explains that his customer base is diverse and while many of his customers appreciate the typical American fare or cuts, he does have a solid number of customers who appreciate the more highly marbled Japanese presentation.

Not only does he differentiate between F-1’s, and fullbloods, but his depth of knowledge of the breed itself was equally impressive. He asked questions about the lineage of both my bulls, and cows. He mentioned his preference for Tajima, and offered an opinion on the different Japanese prefectures as to their product. Derek likes to be able to discuss intelligently everything

on his menu. He feels that it helps put his customers at ease and ultimately makes the restaurant more responsive to his customer’s desires.

From this visit I learned that the world of Wagyu is quite a bit more widespread and a lot more sophisticated than I’d imagined. What I learned the most is that I’ll have to do my homework and be more prepared for all my customers especially the ones like Derek. I’ll bet a lot of fellow producers will be or have already been similarly challenged. The best salesman know all aspects of their product, so be prepared to answer all or your customers questions. It’ll work for both of you. Thanks Derek.

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AN EXECUTIVE CHEF from the editors desk - Paul Redner

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When it comes to cuts of meat, there are few sights that raise expectations like the marbling of a prime cut of Wagyu beef. Brands like Kobe and Matsuzaka are already household names in Japan, and increasingly consumers and chefs the world over are buying into the luxury meat, with import bans lifted on Wagyu headed for the European Union and the US in recent years. In 2014, Japan exported 1,251 tons of beef worldwide, and there are plans to up that quota to 4,000 tons by 2020.

Of course, the marbled marvel comes at a price. Top-grade A5 cuts — a label strictly reserved only for beef that exhibits superlative color, texture, firmness and, of course, is shot through with ribbons of fat — can reach eye-watering prices. The Nobu restaurant inside Caesars Palace offers a seven-course banquet of such A5 cuts that will set you back a startling $688, an example of the conspicuous luxury that Wagyu has come to represent across the globe.

No matter its position at the top of the beef chain, Wagyu must still pass through the same equalizing

process as regular beef — a process that occurs daily at the Shibaura meat market near Tokyo’s Shinagawa Station, which accounts for 15 percent of all of Japan’s Wagyu beef.

The market’s slaughterhouse, which has been functioning since 1936, processes 430 cows per day, two-thirds of which are Wagyu.

“To other people it might not exactly look like we’re dealing with industrial goods, but for us it’s all a commodity,” says Kimikazu Matsushita, an employee at Shibaura. “Especially for people new to the job, there’s a huge amount that has to be learned. We don’t have time to think about things like whether we’re accountable for (the animals’) lives — we’re so busy concentrating on making sure that we don’t make mistakes, on processing the meat as perfectly as is possible.”

It’s a process requiring such immense skill, training and mental fortitude that mastering the job can take a decade. And yet, for all the craftsmanship that goes into

WAGYU: MORE AT STAKEBy Mike Sunda - Special to the Japan Times - Aug 14 , 2015

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their work, many of the workers will never be able to speak freely about their occupation.

In the corner of the Shibaura market’s Meat Information Center (2-7-19 Konan, Minato-ku, Tokyo; 03-5479-0651; open Mon.-Fri. 10 a.m.-6 p.m.) is a table topped with a stack of crudely composed hate mail: evidence of social discrimination and prejudice that still persists in contemporary Japanese society.

Slaughtering along with leatherwork, undertaking, sewage work and certain other professions — still remains stigmatized as an “unclean” occupation. This taboo dates back to the medieval period (1185-1600), when outcast groups known as eta (literally, “an abundance of filth”) or hinin (non-human) were first discriminated against. Since the 19th century both terms have been encompassed under the umbrella term burakumin (“hamlet people”), in reference to the segregated communities that they were forced to live in.

Even within the eta-hinin caste — which also consisted of displaced convicts, orphans, sickly people and beggar monks — those working in slaughterhouses were especially stigmatized for their perceived proximity to kegare (“impurity” or “defilement”).

The Oscar-winning 2008 drama “Departures” (“Okuribito”), about a traditional Japanese mortician, showed there can be a huge gap between perceptions

of kegare and the reality of stigmatized jobs. Likewise, it seems paradoxical that high-quality Wagyu could be considered “kegare” while it’s being prepared at a Tokyo slaughterhouse and a luxury when it’s eaten at a Michelin-starred restaurant.

Much of the discrimination toward minority groups in Japan can be situated within a false but persistent narrative of a homogeneous society. Buraku groups, however, neither stand out phenotypically nor in terms of language or religion, so discrimination has instead continued through the practice of “background checks,” which trace an individual’s family ancestry and their con-nections with geographical areas that were historically segregated. The legacy of such discrimination continues to linger, with those of buraku descent potentially expe-riencing difficulties finding jobs and marriage partners.

Workers at the Shibaura slaughterhouse are subject to lingering buraku discrimination on the basis of occupation alone, regardless of their family heritage.

“When people ask us about what sort of work we do, we have to hesitate over how to answer,” says Yuki Miyazaki, a worker at the slaughterhouse. “In most cases, it’s because we don’t want our families to get hurt. If it’s just us that’s facing discrimination, we can fight against that. But if our children are discriminated against, they don’t have the power to fight back — we have to protect them.

MORE AT STAKE CONTINUED

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“There are times, personally, when I dodge the question by just saying that I work in the meat industry,” Miyazaki continues. “And the reason for that is because I don’t want to lie. We’ve all had to train hard for at least 10 years just to be able to do this job, and it’s a difficult job — extremely difficult. We take a lot of pride in our work, and we’d love nothing more than to be able to boast about the craft that goes into it.”

Educating the public about that work and its context is one of the key goals of the Shibaura Slaughterhouse Union, which, led by 58-year-old Yutaka Tochigi, represents workers like Matsushita and Miyazaki.

Labour union success stories are dwindling in Japan, but the Slaughterhouse Union has achieved a number of significant goals throughout its history and continues to do so. The union was born in 1971, a time when those working on the killing floor were neither paid wages

nor considered employees. Instead, they received their payment in intestines, which they could sell. Following a campaign of strikes led by The National Union of General Workers Tokyo South (NAMBU), the workers

were instated as official employees of the Tokyo Municipal Government in 1980 — a major civil rights victory.

Generic and office-like from the outside — wholly inconspicuous, despite its location in the heart of the city — and pristine and clinical on the inside, the building that houses the Shibaura market fittingly demonstrates the incongruity between the utilitarian reality of the production of luxury meat, and the deep-seated historical prejudices that accompany it.

Diners diving into a marbled A5-cut of Wagyu might pay their compliments to the chef, but knowing what happens inside Tokyo’s last major slaughterhouse, per-haps some praise should be saved for the workers, too.

Original arcticle can be found athttp://www.japantimes.co.jp/life/2015/08/14/food/wagyu-stake-craftsmanship-marginalized-slaughter-house-workers/

MORE AT STAKE CONTINUED

(Left to right) Yuki Miyazaki, Kimikazu Matsushita and Yutaka Tochigi

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A Bar N Ranchcontact Cade Nichols 972-978-9296

A to Z Feeders contact Jim Skartvedt 712-243-4515

Agri Beef contact Office 208-338-2500

Imperial Wagyu Beef contact Lawrence Adams 402-426-8512

Jackman Florida Wagyu Beefcontact Mark Hoegh 903-910-9121

Mishima Reserve Wagyu Beefcontact Shane Lindsay 208-941-3793

Morris Stock Farmcontact Joe Morris 806-922-5274

Raines Farm, LLCcontact J.R. Hayden 318-791-9402

* If anyone else is in the market for stocker calves, feeder calves or fats just send us an e-mail with your contact information and we’ll post you to our buyers list. *

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SEPTEMBER2015

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Every month we take a look at those individuals and companies that have offered to buy your cattle. This list is a regular part of the Wagyu Newsletter.

This month we’re featuring Mishima Reserve Luxury Beef. This company, owned by Shane Lindsay and Kurt Dammerier, is part of the Sugar Mountain family of businesses.

Sugar Mountain operates Mishima Reserve Beef, Beecher’s Handmade Cheese, and operates several restaurants and retail food outlets in the Seattle area.

Shane Lindsay is the face of the Mishima operation. Shane has a rich history in the beef business, specifically with the Wagyu end of the business. The fact that he was ranch raised is a start, but combiningthat with a degree in economics from Hiroshima University set him up to become a leader in the Wagyu industry. Shane has risen to the challenge and has set up a completely functional calf to plate operation.

The operation revolves around twenty or so Angus/Wagyu F-1 producers in the West and Southwest providing all natural calves that are shipped to Colorado for feeding, processing, and shipping of the boxed beef product. The Colorado operations are all top of the line, which shows the well run and transparent operation that Shane has set up. From inspection of the supplier’s ranches, to photos of each carcass everyone knows exactly what they’re in for.

Mishima Reserve is well poised to serve the burgeoning Wagyu business, insuring the very best of Wagyu reaches the marketplace.

GETTING TO KNOW THE WAGYU CATTLE BUYERSfrom the editors desk - Paul Redner

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American

Sponsors

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We’ve all been aware of the wildfires literally sweeping California and the tremendous damage they’ve been causing. The San Andreas fire, which at last report had consumed 67,000 acres, had a very direct effect on one of our members. Glenn Nakagawa and his wife Keiko were directly affected by this fire. At 3:30 last Friday morning they were roused from their beds and called upon to abandon their house in advance of the building wildfire.

For the past week they’ve been staying with friends and hoping that their home would be spared. Well today

they got the good news that their home was spared, and not by accident. Glen, in order to provide more grass for his Wagyu herd, was clearing brush from his property and that effort paid off handsomely. In his immediate area their are or were ten homes, seven of which were total losses.

Most of us live in the country and vegetation near our houses is often a reality of where we live but it doesn’t have to be. Take a look around your place and take appropriate action. If you don’t you can bet your insurance company will.”

CALIFORNIA WILDFIRES from the editors desk - Paul Redner

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DATES TO REMEMBER

2015 AWA conference - Ocala, Fl Oct. 21-23Prime Time in the Sunshine Oct. 24 Hosted by JDA - Ocala, FlNWSS Entry Deadline Oct. 31

2016 National Western Stock Show Jan. 18-23 Denver, CONCBA Trade Show - San Diego, CA Jan. 27-29

COMEDY CORNER

DON’

T FOR

GET..

.

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WA/OR CO MT/WY CA NV/UT AZ/NM /ID AL AR FL GA LA/MS KY/TN

wts9-108-97-86-75-64-5

8-97-86-75-64-5

utilcn/cutbulls

wts9-108-97-86-75-64-5

8-97-86-75-64-5

utilcn/cutbulls

wts9-108-97-86-75-64-5

8-97-86-75-64-5

utilcn/cutbulls

STEER193-198 192-201 178-183 177-183 177-189 176-184202-207 201-209 187-192 186-193 186-198 186-194216-222 213-221 200-206 199-206 199-213 198-207226-235 225-236 217-226 216-225 215-225 214-226244-255 243-255 237-248 234-247 231-246 232-246274-286 266-285 271-283 270-282 258-281 267-283HEIFER188-193 187-195 177-182 176-183 176-184 176-184201-207 196-206 190-196 189-196 189-198 188-197211-220 210-220 197-206 196-207 195-211 196-208223-234 222-233 215-226 214-226 212-224 213-227247-259 243-258 236-248 235-247 234-247 233-248COWS95-105 89-102 98-106 98-106 92-104 97-10691-101 86-99 92-100 90-100 89-99 88-99122-132 121-134 119-132 117-131 117-130 117-137

STEER186-190 186-194 199-204 198-203 190-194 197-202196-200 196-204 207-212 206-211 198-202 205-210205-210 210-215 217-223 216-222 210-215 215-221213-220 218-230 230-239 229-238 217-224 228-237230-240 238-252 250-261 249-260 232-242 248-259253-265 266-280 271-283 270-282 268-280 269-281HEIFER180-184 182-186 193-198 192-197 182-186 195-200188-193 192-197 199-205 198-204 194-199 197-203193-200 204-211 214-223 213-222 205-212 212-221202-212 214-230 225-236 224-235 208-218 223-234228-240 228-248 249-261 248-260 234-246 247-259COWS96-106 102-110 99-109 97-107 100-110 97-10794-104 93-108 94-104 92-102 97-105 92-102125-132 124-135 119-129 123-133 124-134 123-133

STEER180-184 183-187 176-180 180-184 180-184 184-188189-193 192-196 184-188 188-192 188-192 190-194198-203 206-211 195-200 199-204 198-203 200-205209-216 213-220 206-213 209-216 208-215 208-215218-228 226-236 213-223 215-225 215-225 217-227256-268 253-265 255-267 256-268 253-265 244-256HEIFER175-179 180-184 171-175 175-179 175-179 177-181185-190 190-195 181-186 185-190 185-190 189-194194-201 198-205 190-197 193-200 193-200 190-197194-204 205-215 193-203 195-205 195-205 208-218212-224 223-235 211-223 212-224 213-225 223-235COWS101-106 96-104 94-104 95-105 95-105 97-10792-97 94-101 92-99 93-100 85-95 94-102121-127 120-130 128-135 129-136 124-134 122-132

West — Feeder cattle prices were mostly firm, rising $1 to $3 higher. Calf prices were mostly $2 to $3 higher. Slaughter cow prices were $1 to $2 lower. — Chad Spearman

Southeast — Feeder cattle prices were steady to $2 lower for the week. Calf values were $2 to $5 lower. Market cows were steady to $2 lower. — Troy Applehans

Central —Feeder cattle prices were narrowly mixed for the week from $2 higher to mostly $2 lower. Calf prices were mostly steady. Market cows were $2 to $3 lower.

— Troy Applehans

TX KS/MO ND/SD NE OK IA

West & Northwest Central Southeast

eco-friendlyexhaust system

Rear suspension

Luxury leatherseating

GPSSteering

All naturalfuel system

Brake assist4 x 4

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