An update from Manitoba Beef Producers

September 25, 2015 mbbeef.ca

E-Newsletter

Find Us Online

@ManitobaBeef

Facebook.com

mbbeef.ca

Harvest can be a time of intense excitement as well as stress.

If you need to talk, contact Manitoba Farm, Rural & Northern Support Services.

They understand and are there to help.

Toll free Support Line: 1-866-367-3276 E-mail and Instant Messaging (chat): www.

supportline.ca

Free and completely confidential.

Manitoba Beef Producers is about to embark on a campaign to promote the province’s beef industry and would like its members to be the stars.Tentatively titled “We Are Proud,” the campaign will serve as an opportunity for MBP members to shine a light on the industry through their own words. The cam-paign will be built around three areas – Pride in Our People, Pride in our Practic-es and Pride in Our Product. Each of the areas will com-prise the overall campaign and allow MBP to show consumers and the public at large the work being done by producers in areas such

as animal care and environ-mental stewardship.In 500 words or less, MBP is asking members to explain why they are proud to be Manitoba beef producers. Those making submissions are asked to choose one of the three areas – people, product and practices – to focus on in their essays. The top essays will be used to form the “We are Proud” campaign.As well, all entries will be entered into a contest to win a VIP package for two to the 2015 Grey Cup which will be held in Winnipeg on Nov. 29. The package includes two tickets to the big game and exclusive access to areas of

Investor’s Group Field. “We are excited to launch this campaign and look forward to seeing the sub-missions of our members,” said MBP General Manager Melinda German. “In this day of heightened customer awareness and social media, we feel it is very important for producers to tell their story. Having Manitoba pro-ducers explain the lengths they go to to produce a safe and healthy product and also in their care of the environment and their ani-mals will serve to build and maintain our relationship with our customer.“We also feel this campaign can serve as a rallying point

for producers. As we know beef producers are humble people who chose this line of work because it is some-thing they genuinely love; this campaign gives them a chance to let consumers know they are profession-als and highlights the pride and care that go into beef production.”Entries can be submitted via email to csaxon@mbbeef.ca. They can also be mailed to the Manitoba Beef Produc-ers office at:

220-530 Century StreetWinnipeg, MBR3H 0Y4The deadline for submis-sions is Nov. 7.

Tell us why you’re proud to be a Manitoba beef producerGrey Cup VIP package to the winner

Manitoba Beef Producers Newsletter

A look at the news and other

information impacting

Manitoba’s Beef industry

• Canadian producers stand firm on COOL

• Prepping for the politicians

• COOL decision down to the fine points

• Putting grazing theory into practice

• Back to school is what for lunch season

• The September hay situation and price update from MFGA

In the News

The schedule for Manitoba Beef Producers’ annual tour of the province has been set.Beginning Oct. 26 MBP staff and directors will embark on 14 district meetings. The district meetings are an excellent opportunity for members to learn about MBP’s work on their behalf

and to also provide input on the future of the organization by submitting resolutions that will eventually be voted on at the annual general meeting which is scheduled for Feb. 4 and 5 in Brandon. Elections for directors will also be held in even num-bered districts this year. A

new director will be selected for District 10 as current director Theresa Zuk has reached her term limit and will be retiring.“We strongly encourage our members to attend their district meeting,” said MBP general manager Melinda German. “This year’s meet-

ings will be of particular interest to members as there are a number of important issues to discuss and inform our members of.”Each meeting is scheduled to begin at 6 p.m. in the locations listed below. A beef on a bun supper will also be served at each meeting.

Dates and locations for district meetings set

ATTEND YOUR MBP DISTRICT MEETINGMeet with MBP representatives and fellow beef producers to discuss the timely beef issues affecting your district and industry. Elections will be held in even numbered

districts. All Meetings will begin at 6 p.m. with beef on a bun being served.

CALL 1-800-772-0458 OR EMAILINFO@MBBEEF.CA FOR FULL DETAILS

DISTRICT DIRECTOR DATE LOCATION ADDRESSDistrict 11 Caron Clarke Oct-26 Eriksdale Rec Centre 1st Ave., EriksdaleDistrict 9 Dianne Riding Oct-27 South Interlake Rockwood Ag Society PR #236 & Rockwood Road, StonewallDistrict 3 Peter Penner Oct-28 Elm Creek Community Hall 70 Arena Rd., Elm CreekDistrict 4 Heinz Reimer Oct-29 Grunthal Auction Mart Provincial Road 205District 12 Bill Murray Nov-03 Westlake Community Hall Hwy. 68, EddystoneDistrict 13 Ben Fox Nov-04 Chicken Chef 131 1st Ave., RoblinDistrict 14 Stan Foster Nov-05 Legion Hall 206 2nd St., BowsmanDistrict 7 Larry Gerelus Nov-06 Strathclair Hall 120 Veterans Way, StrathclairDistrict 1 Gord Adams Nov-09 Deloraine Curling Rink 119 Lake St., DeloraineDistrict 2 Dave Koslowsky Nov-10 Memorial Hall 142 First St., BaldurDistrict 6 Larry Wegner Nov-12 Oak Lake Community Hall 474 North Railway St. West, OaklakeDistrict 5 Ramona Blyth Nov-13 Cypress Planning Office(Old Town Hall) 122 Main St., CarberryDistrict 10 Theresa Zuk* Nov-16 Bifrost Community Centre 337 River Rd., ArborgDistrict 8 Tom Teichroeb Nov-18 Royal Canadian Legion 425 Brown Ave., Neepawa

*Director Retiring

Direct Loans up to $2.5 million.

Stocker Loans up to $500,000.

Low interest rates and no prepayment

penalties.

Stubble burning restrictionsManitoba’s crop residue burning regulation restricts daytime burning between August 1 and November 15. Burning at night is illegal. Burning within Burning Permit Areas requires a permit issued by Manitoba Conservation and Water Stewardship.

If you do not comply, you may be fined as much as $50,000.

If you must burn, be responsibleBefore you burn straw, stubble or chaff this fall, call 1-800-265-1233 or visit manitoba.ca to find out whether burning is allowed in your area that day.

Burning is permitted only on days when the weather conditions allow for effective smoke dispersion.

It is essential that you make sure appropriate fireguards are in place during a burn and you must supervise your fires at all times.

Consider the alternatives In most years, crop residue management practices can reduce or eliminate the need to burn. For more information, contact your local Manitoba Agriculture, Food and Rural Development Growing Opportunities Centre or visit manitoba.ca.

Always Call Before You Burn 1-800-265-1233

Manitoba’s Controlled Crop Residue Burning Program

MB Beef Producers1/2 Page Ad

(8.5”w x 5.5”d)Full Color

Manitoba Beef Producers Newsletter Page 5

BCRC Press ReleaseThe ways cow-calf producers manage their calves can have a big impact on how well they’ll perform on feed and whether they end up in the feedlot’s sick pen.

On Sept. 28 join this free webinar for practical tips and strategies to increase fed calves’ productivity by lowering their stress and disease susceptibility. This session will also walk through the economics to help producers better understand how and when the extra efforts improve their own profitability.

The webinar begins at 8 p.m. Manitoba time. To register click here: https://attendee.gotowebinar.com/regis-ter/1869880420996086018

SpeakersDr. Cody Creelman – Veterinarian, Veterinary Agri-Health Services Ltd.Dr. Cody Creelman grew up near Beaverlodge, Alberta on a commercial cow-calf operation and raised purebred Simmental cattle. Dr. Creelman joined Veterinary Agri-Health Services in May 2011 as an associate veterinarian, and as of 2013, is a managing partner.His professional interests include pathology, large animal surgery, cow-calf and feedlot production medicine. Since becoming a veterinarian, Dr. Creelman has discovered a new passion revolving around the use of mobile technology in the field. This includes consulting on veterinary application design projects as well as using social media to market veterinary services.

Reynold Bergen, Ph.D. – Beef Cattle Research Council Science DirectorDr. Bergen provides scientific and industry expertise to the BCRC, Beef Science Cluster and Canadian Cattlemen’s Association (CCA). He works with industry to identify research priorities, reviews research proposals and scientific reports, and engages with industry and research experts on an ongoing basis. To ensure producers have access to current research information, he develops factsheets for projects funded through the BCRC, and writes articles that are available through the CCA, provincial beef organizations, various ag media outlets and BeefResearch.ca. Reynold also works to gather and provide relevant research-based information for industry, public and government commu-nications on specific issues.

Brenna Grant – Manager at Canfax Research Servicesbrenna-grantAs Manager of Canfax Research Services, Brenna provides industry with statistical information and economic anal-ysis, focusing on both the Canadian and global beef markets. Brenna is originally from a cow-calf operation at Val Marie, Saskatchewan.

What is a webinar?Webinars are just like attending a workshop or conference, but from the comfort of your own home or office. We bring the presentation right to you. They’re easy to join and participate in. A reliable, high-speed internet connection is required.All you need to do is register beforehand, and about 5-10 minutes before the webinar is scheduled to begin, click the link you were provided when you registered. Then turn up your computer speakers or call the phone number provided. That’s it! Sit back and enjoy. As a participant, you can anonymously answer polls and surveys, and will have the opportunity to ask questions near the end of the webinar.You can find more beef research-related webinars hosted by other organizations on our events calendar.

Managing Calves for Improved Productivity and Reduced Antimicrobial Use: BCRC Webinar

Growing Innovation is accepting applications for innovative agriculture research on the farm and in the lab.Application deadline is October 1, 2015.Learn more. Apply today.

Call for ProposalsCall for Proposals

This year, CleanFARMS will be operating a pilot program aimed at keeping plastic film and twine out of select municipal landfills in Manitoba. This pilot is part of the agricul-tural industry’s commitment to the responsible management of its products throughout their entire lifecycle and will help determine the feasibility of a permanent program.

When?Spring and Fall collection blitz’:Spring 2015 - March 23rd to 28th.

Fall 2015 - October 26th to 31st.What is included?

Clean and dry materials only. Materials must be kept seper-ate: Bale and silage wrap, Grain bags, Plastic (polypropylene) twine.What’s out? No nylon twine/rope, netting, or feed/seed bags. No excessively dirty materials.

Preparation steps:Ensure material is as clean and dry as possible.

Grain bags: roll grain bags and tie securely with twine OR roll with a grain bag roller (where available). Contact your local RM to find out if a grain bag roller is available for use. Bale/silage wrap: bag in a CleanFARMS collection bag. Twine: bag in a CleanFARMS collection bag and drop off at the collection site.

Collection bags are available for free at the participating collec-tion sites. Drop off prepared materials at your local collection site.

MB plastic film and twine collection pilot

Participating film and twine collec-tion sites - hours and locations:

Eat L

ike An

Athle

teEa

t Like

An At

hlete

Pres

ented

By M

anito

ba Be

ef Pr

oduc

ers

If You

Can’t

Play

Like A

n Athl

ete Yo

u Can

Still E

at Lik

e One

!

Slow

Coo

ker M

arve

llous

Mus

hroo

m P

ot R

oast

Did

You

Know

?Cu

rren

t die

tary

gui

delin

es te

ll us

that

adu

lts ca

n sa

fely

cons

ume

10 to

35%

of t

heir

daily

ene

rgy

(cal

orie

s) fr

om

prot

ein.

Thi

s tra

nsla

tes t

o a

rang

e of

abo

ut 5

0 to

175

gra

ms o

f pro

tein

for a

n ad

ult w

ho e

ats 2

,000

calo

ries a

da

y. M

ost C

anad

ians

eat

wel

l with

in th

is ra

nge.

In fa

ct, a

vera

ge a

dult

prot

ein

inta

kes a

re a

t the

low

er e

nd o

f the

ra

nge,

at a

bout

17%

of e

nerg

y. T

his s

ugge

sts m

ost p

eopl

e ca

n en

joy

mor

e pr

otei

n-ric

h fo

ods,

whi

ch m

ay b

enefi

t th

eir h

ealth

.

Pot r

oast

s mak

e th

e m

ost c

omfo

rting

one

-pot

mea

ls. A

nd b

onus

– th

ey’re

so si

mpl

e to

mak

e: Ju

st b

row

n m

eat a

nd fl

avou

rings

, add

a li

quid

for c

ooki

ng, c

over

and

slow

-sim

mer

- th

at’s

all t

here

is to

it!

This

reci

pe

is lo

w in

cal

orie

s and

pac

ks a

n in

cred

ible

31

gram

s of p

rote

in p

er se

rvin

g.

4 lb

(1.8

1 kg

) Be

ef P

ot R

oast

(e.g

. Cro

ss R

ib, B

lade

or B

riske

t)Co

arse

ly g

roun

d se

a sa

lt or

kos

her s

alt a

nd p

eppe

r2

tbsp

(30

mL)

vege

tabl

e oi

l

3

clov

es g

arlic

, min

ced

1 co

okin

g on

ion,

cut

into

wed

ges l

engt

hwis

e

¼ c

up (5

0 m

L) r

ed w

ine

or b

eef b

roth

1can

, (28

4 m

L) c

onde

nsed

mus

hroo

m so

up, u

ndilu

ted

½ cu

p (1

25 m

L) d

ried

mus

hroo

ms (

optio

nal)

1 cu

p (2

50 m

L) q

uart

ered

butt

on m

ushr

oom

s

1 cu

p (2

50 m

L) d

iced

gre

en b

eans

(opti

onal

)

1. P

at ro

ast d

ry; s

easo

n w

ith sa

lt an

d pe

pper

. Hea

t oil

in D

utch

ove

n on

med

ium

-hig

h he

at. A

dd ro

ast;

brow

n w

ell o

n al

l sid

es, 1

0 to

15

min

utes

. Rem

ove

roas

t fro

m p

an.

2. A

dd g

arlic

and

oni

on to

pan

. Red

uce

heat

to m

ediu

m; c

ook

until

ligh

tly b

row

ned,

abo

ut 3

to 4

min

utes

(N

OTE:

add

spla

sh o

f wat

er to

pre

vent

scor

chin

g if

need

ed).

Stir i

n w

ine,

scra

ping

up

brow

ned

bits

from

bo

ttom

of p

an. S

tir in

soup

. Soa

k dr

ied

mus

hroo

ms (

if us

ing)

in 1

/2 cu

p (1

25 m

L) h

ot w

ater

. Str

ain,

rese

rvin

g liq

uid;

add

soak

ed m

ushr

oom

s and

rese

rved

liqu

id to

pan

.3.

*Tr

ansf

er ro

ast a

nd li

quid

from

pan

to sl

ow co

oker

inse

rt. A

dd fr

esh

mus

hroo

ms;

cove

r and

cook

on

LOW

fo

r 6 to

8 h

ours

unti

l roa

st is

fork

-tend

er.

4. R

emov

e ro

ast t

o cu

tting

boa

rd; c

over

with

foil

and

tow

el to

kee

p w

arm

. Add

gre

en b

eans

(if u

sing)

to sa

uce;

co

ver a

nd co

ok o

n HI

GH fo

r 30

min

utes

or u

ntil v

eggi

es a

re te

nder

. Sea

son

sauc

e to

tast

e. S

erve

roas

t with

the

vege

tabl

es a

nd sa

uce.

Feat

urin

gCh

ef D

arry

l Cru

mb

Reci

pe C

ourt

esy

of C

anad

a Be

ef

Diffi

culty

: Eas

y

Prep

arati

on: 1

0 m

inCo

okin

g: 6

hr

M

akes

: Mak

es 1

2 se

rvin

gs. s

ervi

ngs

Nut

rition

al In

form

ation

Per S

ervi

ng (2

76 c

alor

ies,

33

g pr

otei

n, 1

4 g

fat,

3 g

car-

bohy

drat

e, 2

59 m

g so

dium

, 3.5

mg

iron

(25%

DV)

, 8 m

g zi

nc (8

9% D

V)