2011 World Angus Secretariat in Argentina

Every two years Angus Associations from around the world gather to share ideas and build relationships and form a united Angus front on a global scale. This year the World Angus Secretariat, now a conglomerate of 20 different Angus Associations, met in Argentina. Official delegates from Canada included Canadian Angus Association President David Bolduc, Past President Kirk Wildman, CEO Rob Smith, Junior Ambassador Austen Anderson, and Breed Development Specialist Kajal Devani. The official delegates attend the World Angus Secretariat Technical meeting where all the Associations share their technical challenges, and together the secretariat makes recommendations for adopting technology. At this year’s technical meeting we discussed SNP-based parentage verification, using genomic information in genetic evaluations and the benefits of data sharing between the Associations.

Also from Canada were 30 participants, the largest group of participants present in Argentina. The next numerous group of participants was from the Czech Republic who had 17 participants from their country. I really enjoyed the opportunity to get to know the 30 participants from Canada. You get to know people quite well if you have the chance to travel at length with them.

All Canadian participants would agree that this trip to Argentina was an incredible opportunity to witness Argentinean hospitality, to meet Angus enthusiasts from all over the world, to network and promote Canadian Angus genetics, and to establish strong working relationships. The trip gave me the opportunity to compare notes with breed development staff from 20 other Angus Associations. I recognize that most of them face the same challenges that we do, and I learned some new ways to approach different challenges.

While we were in Argentina, our Junior Ambassador, Austen Anderson, was an exemplary representative for Canadian Angus and Canadian juniors. He is creating a collection of all the photographs that were taken in Argentina so that they can be shared with all our members. So, keep an eye out for these!

Our hosts introduced us to Argentinean beef, wine, culture, Tango, heritage and people. The Canadian participants came back with a better understanding of how things are done all over the world, and in Argentina especially. Argentina is very heavily influenced by Europe, especially by the Spanish and Italians. Their Creole horses are beautiful, and they relish their gaucho traditions. 98% of Argentineans eat beef every day of the week, and their beef preparation methods were very tasty! Argentina is a very diverse country with arid mountain regions as well as more tropical southern regions. They struggle with infrastructure for roads and trade barriers that we can empathize with. And yet, they have huge operations with up to several thousand purebred Angus in their operations. Argentinean Angus breeders utilize a lot of American and Canadian genetics, and enjoy good relationships with many Canadian Angus breeders.

We look forward to the next Secretariat meeting which will be held with the 2013 World Angus Forum in New Zealand. The New Zealand Angus Association has designed a very fun Forum challenge for youth participants. You can read more about this by clicking on the following link: http://www.worldangus.com/.


Posted by Kajal Devani
Feedback: kajal1@cdnangus.ca

Greek Burger Recipe for the Labour Day Weekend

What are your plans for this last long weekend of summer? We've talked to members who will be fishing, camping, soaking up the sun, playing in ball tournaments and barbecuing. Lots of Angus breeders will be trying to squeeze in a little bit of R&R between haying and silaging. A few will be showing cattle this weekend.

For many of us, a summer long weekend is a great excuse to gather friends for a back yard barbecue featuring Angus beef. If such a gathering is on your agenda for the weekend, consider trying these Greek burgers. The recipe comes to us from Chef Dez at Lepp Farm Market (a Canadian Angus Rancher Endorsed licensed participant) in Abbotsford, BC.

Ingredients:

• 1 lb lean ground beef
• 1 large egg
• 7 garlic cloves, crushed
• 3 tbsp finely chopped fresh oregano
• 2 tbsp finely chopped fresh rosemary
• 2 tsp salt
• 1/2 tsp pepper
• 1/3 cup feta cheese, crumbled

Preparation:

1. Mix all ingredients in a bowl and divide equally into four portions. Shape each portion into a hamburger patty.
2. Grill on a preheated barbecue, medium flame, until cooked through. (Burger temperature will be 160 degrees Fahrenheit when fully cooked.)
3. Serve with tzatziki sauce, lettuce and tomato on a hamburger bun. For a gluten-free or lower calorie option, wrap hamburger patty in a large lettuce leaf instead of using a bun.

The recipe is easily doubled, tripled, etc. if you are expecting a crowd.

Whatever you do this long weekend, enjoy the sunshine and drive safely. Our office will be closed on Monday to recognize Labour Day, but we'll reopen at 7:30 a.m. MDT on Tuesday.

Posted by Tina Zakowsky

Feedback: tina1@cdnangus.ca

International Livestock Congress 2011

The International Livestock Congress (ILC) was held Wednesday in Calgary as part of the Canadian Cattlemen’s Association Semi-Annual Meeting and Convention. It was an opportunity to interact with other industry partners as well as participate in a program which focused on trade opportunities, global trends and economic analysis in the beef industry.

A few key points were repeatedly emphasized throughout the day and paint a promising picture for the beef industry.

• Canada produces a very high quality beef product which will always be in demand by consumers and foreign markets.

• The Canadian dollar will remain strong.

• As the Canada-EU trade negotiations progress, there are many issues which as an industry need to be addressed.

• Consumers do want to purchase Canadian beef and they do look to the packaging to identify the origin of the beef prior to purchase.

The Canadian Angus Association was well represented at ILC with President David Bolduc, Brian, Michael, Kajal, Ciara, and Cheryl in attendance. Staff members have also been a part of the other aspects of the CCA’s Semi-Annual Meeting this week. By participating in events such as this it allows the Canadian Angus Association to strengthen its position as an industry leader and to be ready to seize the opportunities and face the challenges which encompass the Canadian beef industry.

Please contact anyone who was in attendance for more information on the conference or to find out how you can participate next year.


Posted by Cheryl Hazenberg
Feedback: chazenberg@cdnangus.ca

Showdown 2011

We (new CEO Rob Smith and Commercial Fieldman Brian Good) had the pleasure of attending Showdown in Weyburn, Saskatchewan. Showdown 2011 was a smashing success. It was an excellent display of quality livestock and, more importantly, an incredible display of extraordinary skill from over 100 youth representatives from coast to coast.

We are both impressed with the incredible creativity of the youths in their graphic design and marketing. The extent to which these youths are able to "ride for the brand" is right up there with the best. Even the experts in marketing Angus genetics are blown away by our youths efforts to promote Angus cattle and beef.

We saw some great Canadian genetics--including the Canadian Class Champion Sealin Creek Rosebud Lass 123X exhibited by Allison Speller. This year there were about 160 head cattle from all four western provinces and Ontario. It was as good a display of livestock as we've had at any type of Angus show, not just Showdown, for some time.

And while the cattle display was impressive, the main focus is not just the cattle; Showdown is about so much more. You don't have to show cattle to attend Showdown. For example, Alec Drury didn't show any cattle but he participated in and won three other events.

It was also great to see an active contingent of peewee participants, 12 youths under the age of 9. Emma Thomason was one of the crowd favourites. Nolan Chalmers told us that he "Learned everything he knows from his grandpa, John Duivenvoorden, but wanted to come to Showdown to learn another perspective." Very impressive insight, especially coming from such a young cattleman!

Everybody really enjoyed the cook-off competition. Rob tried to eat all the steaks presented to him. If you've ever attended Showdown and seen the cook-off competition, you know that there is a lot of beef! The audience had fun watching and was awed by the new CEO's ability to eat steak. Although some participants insisted they didn't know how to cook, the creativity shown was amazing. One team created a steak marinade with Dr. Pepper. While the steaks were on the grill, they sprinkled cinnamon on them. It was unusual but very tasty!

We can't say enough good things about Showdown and our youth participants. If our future is in good hands, then our future is now. The dedication, enthusiasm and wisdom of these youths is out there now. It doesn't have to wait for the future.


Posted by Rob Smith & Brian Good
Feedback: cdnangus@cdnangus.ca

Canadian Angus Beef in the Netherlands

On a recent trip through the Netherlands and Belgium, I had the opportunity to meet with the owners of the Mondani Restaurant in Lochem, Netherlands. The Mondani Restaurant is a Canadian themed restaurant approximately 1 hour east of Amsterdam. The restaurant encompasses all things Canadian. From the West Coast Native American art and the murals of the Rocky Mountains to the menu which features Canadian beef, bison and salmon as well as Moosehead beer.

Currently they are purchasing Heritage Angus Beef and they are thrilled with the product. They told me a wonderful story about a Canadian that was dining at the restaurant just the week prior to my visit. This gentleman was talking with the owners after the meal and said that the steak he had was better than what he ever had at home.

With the import regulations imposed by the European Union, it is hard to get Canadian beef into the Netherlands. The EU is a huge potential market that Canadian producers and export companies are not taking advantage of. Recognizing that Heritage Angus Beef and a few of our other Canadian Angus Rancher Endorsed Participants are currently shipping into the EU, I don’t want to take away from what they are doing by any means. However, I truly believe there is a much larger market there that would welcome Canadian Angus Beef with open arms.

Consider as a producer taking the time to do some research into specialty programs which may or may not serve the EU market. Raising cattle includes marketing them; you cannot be successful in the cattle business unless you sell your animals. One rule of marketing is to differentiate your product from the others available. What better way to do that then to meet certain niche market criteria such as the markets that our Canadian Angus Rancher Endorsed participants meet. While there will always be a outlet for traditionally raised beef in Canada, niche markets are not going away either. Diversify, Diversify and Diversify. Now is the perfect time to find out what programs are available through the Canadian Angus Rancher Endorsed Program and to find out which criteria you meet now and which ones you may meet in the future. Some of our participants also need traditionally raised beef but now is the time to find out not the day before you plan to sell your calves in the fall.

Posted by Cheryl Hazenberg
Feedback: chazenberg@cdnangus.ca

Beef and Wine Tasting Events in BC

I was in BC on the weekend for a Canadian Angus Association first: we partnered with a BC winery and hosted two wine and beef tasting events in BC.

Beef and wine go together very well, and the Canadian Angus Association through the Canadian Angus Rancher Endorsed program has partnered with Cedar Creek Estate Winery to cross promote Canadian beef and wine to consumers. We will formally launch this partnership at Friday's Red Roundup gala event.

On Saturday, October 16, our first tasting event was held at Lepp Farm Market who have just become our newest licensed participant in the Canadian Angus Rancher Endorsed program. An estimated 1,250 people came out to enjoy the sunshine and samples of Canadian Angus Rancher Endorsed beef and Cedar Creek Estate wine. It turned out to be the second-busiest day in Lepp Farm Market history, second only to Thanksgiving. On Sunday, October 17, we set up at the BC Liquor Store on 39th & Cambie in Vancouver and served an additional 300 interested consumers.

Consumers generally recognize the name Angus but don't really know what it is or why it is better. One on one is the best way to educate consumers. They want to know about the beef they are eating. The consumers at our tasting events wanted to know where the beef was from, what Angus is, and how Angus beef differs from "other" beef. They also asked for the recipes for the samples we were serving and wanted to know where they can purchase Angus beef. Canadian Angus Rancher Endorsed beef is available across Canada; find a location serving it near you by visiting www.rancherendorsed.com.

Special thanks for the effort and help from everyone involved as it was a great weekend.

Posted by Michael Latimer
Feedback: michael1@cdnangus.ca

Barbecuing Canadian Angus Rancher Endorsed Beef

There's something about Canada Day that makes people want to barbecue. It sometimes seems like almost every community across the country is having a barbecue as part of their Canada Day celebrations. This is good news for the beef industry as there will be lots of burgers and steaks on grills in backyards and communities from coast to coast.

As the weather has warmed up, staff here at the Canadian Angus Association have been barbecuing and taste testing Canadian Angus Rancher Endorsed products. We've looked up retail locations where we can find Canadian Angus Rancher Endorsed beef and headed to the store to buy frozen burgers and fresh steaks.

As we've compared notes, we may disagree on who makes the best frozen burger or which type of steak is best, but we all agree that we are proud of our Canadian Angus Rancher Endorsed program and the products under this label.

I encourage all Angus producers--purebred and commercial--to visit the retailers selling these products. Licensed participants are getting new packaging materials printed with the Canadian Angus Rancher Endorsed logo as they use up their existing supplies, so you may have to look for their name in some locations.

Try a Canadian Angus Rancher Endorsed product and let us know what you think. They're buying your cattle so don't hesitate to support their product and programs. The Canadian Angus Association has proudly endorsed these products and we're sure that you'll not only enjoy them, but that you'll be proud that the box or the sign says "Angus".

Posted by Tina Zakowsky
Feedback: tina1@cdnangus.ca

Business Tools for Purebred Cattle Producers

In this tough financial time when lenders are less able to give loans to agricultural producers and profit margins are tight, it is more important than ever to have a comprehensive understanding of your operation costs. The Canadian Beef Breeds Council, an industry association that represents all of Canada's purebred beef cattle producers, has created a program that will help you analyze your cost of production along with the benchmarked average of all producers. The program has been custom designed for Canadian purebred beef producers and the information can be shared with your accountant or bank.

The CBBC program is a management tool designed to help you make critical financial decisions. A series of "webinars" started last month, but producers can join the program at any time. If you did not receive a copy of the program, it is available online.

Posted by Michael Latimer
Feedback: cdnangus@cdnangus.ca