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CapitalPress.com
Friday, March 27, 2020
People & Places
Nutrient management specialists
support Idaho’s dairy farmers
EMPOWERING PRODUCERS OF FOOD & FIBER
Established 1928
Capital Press Managers
Joe Beach ..................... Editor & Publisher
By CAROL RYAN DUMAS
Capital Press
Kevin Blodgett ........... Advertising Director
Certified nutrient management
planners Megan Satterwhite and
Tanya Oldham go to work each day
with a mission — to help dairymen be
the best environmental stewards.
Dairymen are subject to a lot of
environmental rules and regulations,
and Satterwhite and Oldham, who
work for IDA Consulting Services,
help them understand those require-
ments and stay in compliance, Satter-
white said.
“We break it down as to how it
affects them and help people work
through regulatory issues. It takes a
lot of our time,” Oldham said.
They also act as a conduit between
producers and regulating agencies,
facilitating conversations and good
relationships.
“That’s one of the things she (Old-
ham) and I do really well,” Satter-
white said.
Their primary role is writing or
updating nutrient management plans,
required by the Idaho State Depart-
ment of Agriculture for every dairy in
the state.
In addition to developing and
updating those plans, the two also
take soil, manure and lagoon water
samples.
“That’s not the most glamorous
part of the job,” Satterwhite said.
It can be dirty and stinky, and a
false step can land them knee-deep in
cow manure.
“You make the best of it and just
laugh and shake it off because that’s
all you can do,” she said.
Those samples are necessary to
determine nutrient concentrations
to make fertilizer recommendations
to producers. That allows producers
to meet crop input needs and stay in
compliance with nutrient manage-
ment standards.
Their job often takes them to dair-
ies, meeting with producers, doing
environmental assessments and tak-
ing samples. But Satterwhite and
Oldham are also involved in educa-
Carl Sampson .................. Managing Editor
Jessica Boone ............ Production Manager
Samantha McLaren ....Circulation Manager
Western
Innovator
TANYA OLDHAM
Position: Nutrient management
technician, IDA Consulting Services
Home: Twin Falls, Idaho
Education: Bachelor’s degree in
plant science with an emphasis
in cropping systems, Utah State
University, 2017
Family: Single
IDA Consulting Services
Tanya Oldham, left, and Megan Satterwhite while working on soil sam-
pling near Rupert, Idaho, in March 2019.
tion and outreach, putting on pro-
ducer workshops across the state.
They also attend numerous
regional and local meetings on nutri-
ent management and water quality
with state agencies, county govern-
ments, organizations and advisory
groups focused on those issues.
“We just try to represent the pro-
ducer fairly” and relay the conversa-
tions back to producers, Oldham said.
“It’s all just trying to get a diverse
group of people in the same room to
have the conversation,” she said.
It also provides IDA Consulting
with good ideas and opens up the con-
versation for everybody else, she said.
Everyone contributes to an envi-
ronmental issue and it’s about work-
ing together for a solution today, Sat-
terwhite said.
IDA Consulting has the expertise
to offer the science behind some of
the discussions and help producers
understand the issues, she said.
With science and research back-
grounds, Satterwhite and Oldham also
participate in research projects with
the University of Idaho and USDA
Agricultural Research Service.
The university and ARS address
the research needs of the industry,
and IDA has a really good relation-
ship with both institutions, Satter-
white said.
“Dairy producers are very progres-
sive. They are always open to looking
at new technology or changes in crop-
ping rotations,” she said.
And there are a lot of advances in
manure separation technology and
the use of cover crops to increase
yields and reduce erosion and runoff.
Producers are always open to best
management practices to reduce their
environmental input, she said.
Oldham said she is amazed at how
well dairy producers balance every-
thing on their plate. They have so
much to think about, “and the envi-
ronmental stuff is just one thing,” she
said.
But that “environment stuff” is
complex and time-consuming, and
Satterwhite and Oldham are there to
help.
Background: Grew up on a farm
and cattle operation in Levan, Utah;
worked for Highland Specialty
Grains in Moses Lake, Wash., on a
plant breeding program helping to
develop new lines of barley, quinoa
and buckwheat
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EO Media Group
dba Capital Press
An independent newspaper
published every Friday.
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Periodicals postage paid at Portland, OR,
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To Reach Us
Circulation ...........................800-781-3214
MEGAN SATTERWHITE
Email ........... Circulation@capitalpress.com
Position: Director of operations and
environmental programs, Idaho
Dairymen’s Association & IDA Con-
sulting Services
Main line .............................503-364-4431
Home: Rogerson, Idaho
News Staff
Idaho
Carol Ryan Dumas ..............208-860-3898
Boise
Education: Bachelor’s degree in ag-
riculture and technology, University
of Idaho, 2000; master’s degree in
natural resources, University of Idaho,
2016
Brad Carlson .......................208-914-8264
Family: Husband, Kabel; sons Augus-
tus (wife, Colleen), Jacob, Wylie
Matthew Weaver ................509-688-9923
Other: Part of a family cow-calf
operation
Background: Grew up on a farm
and cattle operation in Castleford,
Idaho; 8 years with University of Idaho
Research and Extension Service;
involved in research on the long-term
impacts of dairy manure applications
in a rotational cropping system
Western Washington
Don Jenkins .........................360-722-6975
Eastern Washington
Oregon
George Plaven ....................406-560-1655
Mateusz Perkowski .............800-882-6789
Sierra Dawn McClain ..........503-506-8011
Graphic artist
Alan Kenaga ........................800-882-6789
Designer
Randy Wrighthouse .............800-882-6789
To Place Classified Ads
Wagyu beef industry small but strong in Kansas
By ALICE MANNETTE
The Hutchinson News
HUTCHINSON, Kan. (AP)
— For Drew Bryan, beef is
money.
In addition to buying the
best pork and beef to sell in his
butcher shop in Hutchinson four
years ago, Bryan decided to add
a premium meat — crossbred
Wagyu — to the selection.
That’s when Bryan, the
owner of Jackson Meat, started
raising crossbred Wagyu cattle,
The Hutchinson News reported.
Now, he sells this meat in his
store.
“When we bought the meat
market, it gave us the opportu-
nity to raise from farm to table
meat,” Bryan said. “I always had
a small herd (Angus). For me,
it’s therapy.”
Wagyu are a breed of Japa-
nese cattle, valued for their mar-
bled meat. Primarily black, the
Wagyu are smaller than most
American cattle. According to
the American Wagyu Associ-
ation, approximately 10% of
Wagyu are a reddish color.
Full-blooded animals have a
pedigree, like dogs, and must be
registered with AWA. Each ani-
mal has a name, and their heri-
tage can be traced back genera-
tions. AWA has more than 700
active members in every state
but Alaska.
For crossbred stock, the
Craig Reed/Capital Press File
Nori Kanda, left, and Seiya Uezu, pictured in 2018, are
the manager and assistant manager of the Masami Cat-
tle Ranch west of Corning, Calif. The ranch is one of a
growing number across the U.S. that produce beef from
Wagyu and Angus cattle.
rancher buys a Wagyu bull and
lets him breed with cows. In
Bryan’s case, Angus cows.
Other breeds traditionally
used for crossbreeding are Hol-
stein and Brahman. In the case
of Jim Keller of Terra Cattle of
Rose Hill, he is crossing his bull
with both Charolais and Angus.
Keller is new to this enterprise.
He bought his bull two months
ago.
“He’s very calm,” Keller
said. “His father was a top sire
in Japan.”
Like Bryan, Josh Homolka
of Scorched Stone Farm in
Holyrood, Kansas, near Ells-
worth, started his Wagyu oper-
ation four years ago. He cur-
rently owns two full-blooded
Wagyu bulls. Like Bryan,
Homolka uses Angus cows for
crossbreeding.
Through breeding, he is try-
ing to get from 50% Wagyu to
75%.
“Ours are really docile and
tame,” Homolka said. “They’re
a good breed to be around.”
Some ranchers use artificial
insemination, but many who
raise Wagyu and crossbred in
Kansas prefer to have a bull do
the work. When the calves are
born, they are half Wagyu and
half the other breed.
Consumers pay higher prices
for both crossbred and full-
blooded Wagyu beef. This is
said to be because of its rich fla-
vor and tenderness. Full-blooded
Wagyu meat is touted by the
industry to have less high oleic
acid and lower saturated fat.
The calmer the animals
remain, the better the meat.
“You’re going to get a bet-
ter product with less stress on all
animals,” Homolka said.
The marbling transforms the
flavor, making the meat juicy.
“It’s a very high-quality prod-
uct that no other breed offers,”
said Robert Williams, executive
director of AWA, which is head-
quartered in Post Falls, Idaho.
Other ranches in Kansas
raise full-blooded cattle. Rachael
and Bradon Wiens of Meade
obtained their first cattle in 2015.
One decade ago, brothers Jack
and Jerry Cossette of Cossette
Farms Gypsum Valley Wagyu
near Salina brought their first
cows into Kansas.
For Wiens, of Wiens Wagyu,
who sells the Wagyu meat
directly to the consumer, rais-
ing Wagyu is about purity. On
his ranch just south of Dodge
City, he has several herds of full-
blooded Wagyu. Wien also has
separate Angus herds.
The Cossettes, on the other
hand, have a variety of both half
and full-blooded Wagyu. Vince
Verland of Bar V Wagyu in
Abilene fell in love with Wagyu
five years ago. Since then he has
expanded his business of selling
animals and specimens.
“Our goal at Bar V Wagyu is
to furnish the Wagyu world with
the top full-blooded embryos
genetically available,” Verland
said. “Our business is selling
embryos and semen.”
Wagyu, including crossbred
Wagyu, head to the butcher after
30 months. This is just about
double any other breed.
“They are not bred for effi-
ciency,” Wiens said. “Just for
good-tasting meat.”
Because of their slow growth,
the input costs are double.
Full-blooded Wagyu cat-
tle normally sell for $3,000 to
$30,000, depending on their
pedigree and musculature. Some
of his bulls have brought in more
than $50,000, with one hitting a
high of $80,000.
And because both Wagyu
and crossbred Wagyu must be
pasture raised in a low-stress
environment and stay in one
location from birth to slaugh-
ter, the price per pound — up to
$200 — is substantially more
than other beef.
“Wagyu can’t handle stress
like other breeds. From birth
to butcher, we put low stress
on every aspect,” said Wiens.
“They take more pampering.
I can keep all of the variables
from birth to slaughter the
same.”
By raising crossbred cat-
tle, the price of the meat comes
down, but it is still higher than
commercial meat, as the meat
retains stronger marbling than
other beef. Bryan’s custom-
er-base for the meat continues
to grow, as does Wiens’ and
Homolka’s.
“We’re trying to give a high
quality product at an affordable
price,” Homolka said.
SATURDAY, MARCH 28
Goat and Lamb Clinic and Sale:
9 a.m.-noon. Red Pavilion, Scio, Ore.
Learn about animal selection, nutrition
and training techniques from guest
speaker Jordan Baumgartner. At 1:30-
4:30 p.m. a project goat and lamb sale
will follow. Clinic registration $50 or
$100 for family of three or more. Con-
tact: Teri Mckenzie, 503-302-9901,
teri@4Mlivestock.com
FRIDAY, APRIL 3
Biodiversity Conservation Prac-
tices Conference: 9 a.m.-4 p.m. LaSells
Stewart Center, 875 SW 26th St., Cor-
vallis, Ore. A conference on practices
that conserve agricultural biodiver-
sity and their benefits in western farm-
ing systems for conservationists, farm-
ers and other agricultural professionals.
Website: https://bit.ly/2OIDtYW
SATURDAY, APRIL 4
Farm Fest and Plowing Competi-
tion: 10 a.m.-4 p.m. Yamhill Valley Her-
itage Center, 11275 SW Durham Lane,
McMinnville, Ore. Yamhill County His-
torical Society and the Oregon Draft
Horse Breeders Association present
Farm Fest and Plowing Competition,
the largest plowing competition with
draft animals on the West Coast. Con-
tact: Raylinda Price, 503-472-2842,
events@yamhillcountyhistory.org
FRIDAY, APRIL 10
AgForestry Class 41 Gradua-
tion Postponed: The celebration the
AgForestry Leadership Program’s 41st
Class will be rescheduled. Contact:
Melissa Skomer-Kafton, 509-926-9113,
melissa@agforestry.org Website: http://
agforestry.org/graduation-class-41/
THURSDAY-SUNDAY,
APRIL 16-19
Shepherd’s Extravaganza: All
day, Spring Fair, Washington State
Fairgrounds, 110 9th Ave. SW, Puy-
allup, Wash. There will be top qual-
ity fleeces and sheep for sale, demon-
strations, classes, fiber vendors, and
sale of used equipment. Contact: Lin
Schwider, 425-432-3455. Email: lin@
shepherds-extravaganza
THURSDAY-SUNDAY,
APRIL 23-26
California FFA State Convention:
Anaheim Convention Center, 800 W
Katella Ave., Anaheim, Calif. California’s
FFA members will meet and compete
and demonstrate their knowledge of
agriculture. Website: http://www.cal-
aged.org/stateconvention
FRIDAY, APRIL 24
Women in Ranching WIRED Pro-
gram: Yolo Land and Cattle Co., Wood-
land, Calif. The Northern California
Women in Ranching WIRED sympo-
sium will be held on April 24 at Yolo
Land and Cattle Co. in Woodland, Calif.
Speakers who are experts in their field
have agreed to share their knowledge
Subscriptions
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with participants. Contact: Leanne
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SATURDAY-SUNDAY,
APRIL 25-26
Oregon Ag Fest Canceled: A fam-
ily-oriented weekend full of fun-filled
activities that will help children — and
their parents — learn about Oregon
agriculture. See you next year — April
24-25, 2021. Online: http://oragfest.
com/
THURSDAY-SATURDAY
MAY 14-16
Washington FFA State Conven-
tion: Washington State University, Pull-
man. Washington FFA members will
meet and compete, displaying their
knowledge of agriculture. Website:
http://www.washingtonffa.org
SUNDAY-TUESDAY MAY
17-19
The Alltech Ideas Conference:
Central Bank Center, 430 W. Vine St.,
Lexington, Ky. The 36th Alltech Ideas
Conference will explore innovative
solutions within the global food-supply
chain. More than 40 topics are slated
for discussion. Website: http://one.all-
tech.com
WEDNESDAY-
THURSDAY
JUNE 3-4
Stockmanship Clinic: 8 a.m.
Pendleton Convention Center,
1601 Westgate, Pendleton, Ore.
This hands-on clinic will focus on
practical applications of various
livestock handling techniques, why
low stress handling is important
and helping to design a livestock
handling facility for a local ranch.
Sponsored by Roots of Resilience
and Oregon State University Exten-
sion. Contact: Andrea Mann at 509-
670-7743 or mannandrea@aol.
com, or Beth Robinette at beth@
lazyrbeef.com
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Index
COVID-19 ............................................. 4-5
Dairy .......................................................9
Opinion ...................................................6
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