Make the most of your Wagyu Membership
All Australian Wagyu Association (AWA) members are invited to a series of highly informative and interactive breeder workshop to improve your recording and management skills.
The full day workshop offer an excellent opportunity to upskill in areas influencing your herd productivity while networking with fellow breeders. We will discuss how to efficiently record your calves from birth to sale or slaughter and how to make the most informed breeding selections.
The workshop will include an exciting guest presentation or field trip to a Wagyu operation in the area. Check the program for details and be sure to register for the workshop closest to you today!
Training will be lead by Carel Teseling, AWA Technical Services Manager with presentations from one of our Member Services Officers, Caitlin Berecry or Sally McPhie.
DNA and Parent Verification – All you need to know about collecting and submitting your samples and the importance of parent verification
Registration methods and procedures – Investigating different registration data submission methods and how best to submit your calves to AWA
Performance recording – How and why? Explore how performance recording can improve your herd and your bottom line
Understanding SNP technology – How does this impact my herd in the short and long term?
Online Wagyu services – Unlocking the functionality of the AWA database: searches, matings and herd management
Q&A – All your Wagyu related questions answered by staff and fellow breeders
A field trip will conclude the day. See upcoming workshops for details.
Date – Tuesday 14 March, 9am – 5.30pm (Tea and coffee available from 8.30am with 9am start).
Venue – Roma Explorers Inn, 44778 Warrego Hwy, Roma
Ticket – AWA members $121 (incl GST). Non members will need to join the AWA to attend.
Guest Session – Hamilton Park Wagyu
Owned and operated by the Maller family, Wallumbilla, QLD, Hamilton Park Wagyu take a ‘paddock to plate’ approach to Wagyu production. The Mallers produce and custom feed their own Wagyu genetics and supply their end product to two-time World Steak Challenge winners Jack’s Creek. Selwyn and Jocelyn will be on hand to provide us with first hand insight into their business, as well as a special taste testing of their choice cuts.