2016 TWA General Meeting and 7th Annual Steaks Are High Sale Debrief

Salado Pic Sale Ring1

The 2016 TWA General Meeting of members and the 7th Annual Steaks Are High Sale were again huge successes! The two-day event was held at the beautiful Tenroc Ranch at Salado, Texas on Friday, April 22nd and Saturday, April 23rd.

Friday morning, Wagyu cattle were on display for viewing prior to Saturday’s sale, and Lynn Allen presented an ultrasound demonstration.

Salado sale ultrasound1

Dr. Stephen B. Smith, of Texas A&M University, presented on the long-term study of fatty acid composition of Wagyu beef, presenting evidence showing the health benefits of Wagyu beef and describing how the softer, lower melting point Wagyu marbling fat were instrumental in making Wagyu beef the best tasting beef in the world.

TWA president, Tim Conrad, presided over the General Meeting, at which he presented the highlights of the past year for the TWA and thanked outgoing directors Ralph Lee of Lucky 7 Ranch and Jim Chisholm of Chisholm Cattle Co. The TWA membership elected two new directors, Aaron Startz, of Startz Cattle Co., and Jeri Tulley, of Lucky 7 Cattle Co.

Salado pic Tim

There were attendees not only from Texas, from around the United States, both long-time Wagyu breeders as well as those who had only just recently started breeding Wagyu cattle and many who were exploring the Wagyu breed.

Salado sale guys1

Saturday morning started with a large crowd viewing the many outstanding Wagyu cattle onsite for the sale, followed by an outstanding Wagyu brisket lunch prior to the start of the 7th Annual Steaks Are High sale.

Salado sale bbq1

The sale drew a record crowd, both at the sale along with bidders from around the world bidding online. The 130+ lots that were sold in the sale was a record, and in spite of the recent softness in cattle prices, bidding was very active, showing that demand remains strong for the breed known for producing the best quality beef in the world.

Salado pic crowd1

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The Texas Wagyu Association works to grow awareness of Wagyu and provide its members with valuable contacts and resources. Join the association and enjoy the incredible growth as we continue to raise awareness about the best-tasting, most tender beef!

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