A commodity

Commodity: “a raw material or agricultural product that can be bought and sold…….”

Cattle are a commodity. Wheat, corn, copper, gold, oil, and natural gas are commodities as well. Sugar, cocoa, lumber, unleaded gasoline, and cotton all qualify.

While I did not study the root word for “commodity,” it sounds like another word I know: common! That doesn’t make it sound very special, does it? Oil is oil,cotton is cotton,wheat is wheat, and beef is beef, right? Well, perhaps for general discussion, that is the case.

However, we all know that within all commodity products, there are differences. For instance, there is light, sweet crude oil; there’s number 2 yellow corn, and I won’t pretend to know the differences in cotton. And even within those categories, at least in some cases, there are further divisions as pertains to how high of quality the product is. For instance, standard test weight for hard red winter wheat is 60 lb. per bushel. Light test weight wheat, at say 54 lb., is not a good thing. You are under the standard, and you’re going to get a discount for that because your bushel volume weighs less than that standard.

Same way in finished cattle……Prime, CAB, Choice, Select, Standard…..with different prices paid by packers, purveyors, and eventually, consumers, for all those different grades.

On the road recently to a licensed feedlot, I saw a tremendous pen of black heifers and was inspired to take a picture as I really appreciate a great set of fed cattle. Next alley over, was a pretty common pen….probably very typical of what most of us would term “commodity cattle.” While I wasn’t as excited about the latter, the differences betweeen the two pens was unmistakeable, and I snapped a shot of them, too.

Here’s what I call “commodity cattle:”

Unknown origin, put-together, mixed colored bovines. We see some blacks, some reds, some yellow, some white, some spotted, some horned, some heavy muscled, some light muscled.

These cattle are going to be sold on a live, cash market, all for the same price per pound. Some will make it into some branded products; many will not. How they will grade is anybody’s guess!

As a good (cattle-buyer) friend of mine would say when driving through a large yard of commodity cattle in western Kansas; “Gary, there’s a home for every one of them.” And I would say, “Yes, but for some it is the county poor home, and for some it is the Golden Age Retirement Center and Shuffel Board Development Facility!”

Now let’s take a look at that pen I was excited about: uniform, black, heavily Angus-influenced pen of heifers. Put your packer glasses on now and tell me which pen you’d rather buy:

Big, stout, deep sided, wide-based Angus heifers showing some fat cover and muscle definition. Knowing the background on the genetics of these gals confirms in my mind which ones I’d put my money on. We would know the sires of these calves, and what their EPDs are for growth and carcass merit.

Once we get the harvest data on them, we’ll discover how many qualify for the CAB brand. My wager is: A BUNCH!

High quality cattle may cost more to buy, but they also bring more back and are more profitable…….and if you are a cow-calf producer, it doesn’t cost any more to raise a good one than it does to raise a bad one.

A white paper by Shawn Walter of Professional Cattle Consultants, bears this out. The highest quality grading 1/3 of the cattle in this study made twice as much money, per head, than the lowest grading 1/3. The highest profit group had the highest percentage of cattle grading USDA Choice and upper 2/3rds Choice.

The industry is full of commodity cattle. We see them every day, all over the country. But the trend is changing as consumers vote with their pocketbooks and buy higher-quality beef, like CAB, in their grocery stores, supermarkets, and restaurants.

Why else would the CAB program grow by 17% during the past fiscal year, and just experience the largest month ever with sales of 70 million pounds!? Why else would the industry balloon to a harvest mix that is 63% black hided and see CAB acceptance rates that have nearly doubled in the past six years?

While cattle can indeed be termed a “commodity”, there are HUGE differences within a specific commodity. As the old saying goes about buying oats: “if you want bright, clean, heavy oats, you will have to pay a price; however, if you want the kind that have already been run through the horse, then those are somewhat cheaper.”

Until next time, adios!

Equal opportunity

This industry isn’t just David & Goliath. We have farms and ranches of all shapes and sizes, and we celebrate that diversity.

A few weeks ago I said that when it came to feedlots that it’s not about the size. I’d echo that statement today.

Yet some people still think we’re just for the “big guy” or the “corporate farms.” But at CAB we’re an equal opportunity market signal. Find out what I mean by that as I bust this one:

Myth—I have to be a big producer to participate in CAB premiums.

Fact—Any producer of any size can aim for quality and reap rewards.

You’ve probably heard me say this before: CAB was founded in 1978 to increase demand for Angus cattle by creating pull-through demand for consistently high-quality branded beef. Through market price signals, CAB creates premiums for fed cattle, feeder cattle and all Angus cattle with predictable and documented genetics.

(Look back to this past Mythbuster post if you want a refresher on how cattle earn CAB premiums.)

That’s not to say that being smaller doesn’t present challenges. The good news is that many folks have gone before you and have drafted several “how-to” plans.

Take the NEMO (Northeast Missouri) group, which was spearheaded by veterinarian Imogene Latimer. Here’s an excerpt from the story that then-intern Chelsea Good wrote a few years back: The group commingles its calves for backgrounding, then sells to feedlots in uniform lots while negotiating to get information feedback. It also sends some calves to Iowa’s Tri-County Steer Carcass Futurity.

“We wanted to see the data and look at how we could improve,” she says. “Really, we just wanted to learn, and if we make some money in the process, that’s great.”

A more recent example is The Beef Connection, a company started by Bob Sand where all stakeholders pay a membership fee. Then they have access to information, networks and marketing outlets. Just a sample form that story:

“This system is built for these smaller guys,” he explains. “When we pool together, it gives them just as much power as the big guy. When I have all the data on their cattle, I can help them pool like cattle to fill a truck, then organize them to send to the right feedlot.”

That opens doors for the Kentuckians and makes it easier for a feeder like [Jerry] Bohn to manage the cattle.

“One of their members recently fed 18 head here. Those cattle brought back $129 per head grid premium. They fed awfully well, too. So I’m sure his return, above what he could have sold them for last fall, was approaching $200 per head or more,” Bohn says.

Others we have written about, like a handful of friends co-mingling cattle in West Virginia, are less formal. Some feedlots have special programs for smaller producers or offer a variety of pen sizes.

And if that’s not your style, many state universities have small-scale value-discovery programs that accept as few as five head, so anyone can learn how their cattle will feed and perform on a grid.

This video explains how that not only gives producers access to premiums, but—perhaps more importantly—information:[youtube=http://www.youtube.com/watch?v=PIo1ZoeerAY]

Oh, that “big guy”? I didn’t mention him because it seems I only ever hear this myth from those who classify themselves as “small producers.” If you disagree, let me know and I’ll do a post on all the ways CAB works for those larger farms and ranches, too.

May your bottom line be filled with black ink,

Miranda

Certified Angus Beef^® brand posts record June

by Crystal Meier

July 2011

Although beef prices have been relatively high this spring and summer, many consumers and chefs are continuing to look for high-quality cuts. The Certified Angus Beef^® brand sold 70 million pounds in June, the highest volume month in the company’s 33-year history, 4.3% above the previous June and some 10 million pounds better than June 2009. This milestone, with three months to go, moves the company one step closer to a sixth consecutive fiscal year of sales gains.

“The real reason for this record goes beyond sales to the dedication of our licensed partners,” says John Stika, company president. “They have committed to putting product in front of consumers even with high-priced beef, which further drives home the importance of quality in the price/value relationship. With strong cattle prices at the same time, pull-through demand is creating success at all levels.”

The share of Angus-influenced cattle qualifying for the brand in June was 24.8%, nearly 4 percentage points higher than summer 2009. Sales gains came from foodservice, which has experienced significant recovery the past 12 to 18 months despite higher cattle and beef prices. Retail continues to carry the bulk of brand sales, with seasonally strong summer demand in full swing. The international division is setting a hot pace in rate of growth with a 17% increase over 2010 for the fiscal year to date.

Founded in 1978 by Angus producers, this is the only brand owned by the American Angus Association^® and its more than 30,000 rancher members. The Certified Angus Beef^® brand has 10 strict quality standards that make it a cut above USDA Prime, Choice and Select. Only the best Angus beef achieves the brand’s premium name. For more information, visit www.certifiedangusbeef.com, or look for the brand on Facebook and Twitter.

Running the race

July 2011

I am not a runner in the truest sense of the word. I DO, however, run on a regular basis early in the morning before heading off to work. I do this about three days per week, and probably should do more. I’ve run in 2 mile, 5K, 10K, and 5-mile races, and one-half marathon. I do it primarily to stave off pounds (which are harder to depart with these days) and heart disease (which runs rampant on both sides of the family!) rather than for trophies or medals, but it’s fun to compete. There’s a 2-mile fun run at Burdick, KS in which the whole family has run at least one time. Even Grace, who was six at the time, ran in it! You should have seen the sheer look of determination in her eyes as she approached the finish line. Alas,I lost the race to my best friend in high school, Ronnie Anderson, who has weathered both age and body shape better than I!

They say that the human mind and spirit can push the body to do things one would ordinarily not think possible. My goal was to eventually run in a marathon; at least once in my life, just to stay I’ve done it. Karol, my wife and voice of reason says, “maybe you should think about doing a half marathon first”. So, I began training for that during the winter and early spring and completed the race in April. After running it, I thought I could probably have run the whole thing. Wish I had now, but that will have to be a goal for another day. So, I began training for a full marathon that fall.

It was going OK until I made some mistakes: I took a long run on a too-hot Sunday morning in August (yes, after Mass!). I didn’t stay hydrated well enough. I got burned out and just couldn’t take another step. I was EXHAUSTED! I quit running for a month and never did run that marathon. My preparation was not what it should have been, at least from the standpoint of weather and care for my body. I failed that next step.

Running a race, particularly a long one, takes preparation, determination, stamina, and intestinal fortitude (guts). At the end of the race, you feel exhilaration! You’ve run the race. Placing is secondary; any way to me it is. You’ve succeeded in your goal of finishing the race.

Feeding your calves in a retained ownership program is a lot like running a marathon. You’ve engineered the genetics (preparation); you’ve wintered the cows, vaccinated the calves, and weaned them (determination); you’ve talked the banker into extending the loan so you can feed the cattle out (stamina), and sent your calves to a distant feedlot location and put them in the trust and care of a person you may not have ever met, but talked to by phone (guts). You receive carcass information, feedlot performance via a closeout statement, and got the check (exhilaration). You’ve moved onto the next step.

Now, what do you do with the information you have in your hand? Can you trace the carcass data back to an individual ear tag number that identifies each calf to dam and sire? I would argue that what we call “group data”, while it has its own merits, really doesn’t mean much since you can’t tie it back to the parentage of each individual calf. Let’s say your data says your calves graded 75% USDA Choice, 15% CAB (included in the Choice figure); 20% Select, and 5% Standards. You also had 20% of the calves that were Yield Grade 4 and 5 (big discounts). It is going to be impossible to tell what that means or how to interpret it. Did the older cows’ calves all grade Standard? Did one sire throw all the calves that made CAB? Were the sire of the YG 4 and 5 calves the same one and was it because they had small ribeyes, too much fat cover, or both? Did the earlier born (oldest) calves have a disproportionately larger share of Choice-grading carcasses?

The producers we see that have the most success in the feedlot in a retained ownership scenario are those who get individual I.D. carcass data (what we call “tag transfer, detailed data”). They are basing dam and sire culling decisions on the calves’ feedlot performance and carcass data. Assuming you catch a weaning weight on individual calves, you can back-calculate from the hot carcass weight how the calves performed individually in the feedlot as well.

Your next step is to gather the right information and use it to complete your race.

Let’s see……. where are my shoes! Till next time, adios!

Singin’ for CAB

July 2011

The CAB Cook-Off Contest – youth sing, perform, and cook—all in the name of the Certified Angus Beef® brand.

Every summer I look forward to the National Jr. Angus Show as an opportunity to exhibit my cattle, meet new friends, and learn about the industry. This year my family traveled to Harrisburg, Penn. with our Angus heifers. In addition to the cattle show, the week is full of educational contests designed to empower youth by developing leadership and communication skills.

As a junior member, the CAB Cook-Off Contest is one of my favorites because of its emphasis on creativity. Gunsmoke, 101 Dalmatians, and Popeye have all been themes used by my team throughout the years to promote CAB. I credit this contest for cultivating my knowledge of CAB and developing an ability to share these facts with others.

The CAB Cook-Off Contest allows young Angus producers the opportunity to learn about and promote our end product in an educational, creative,and fun way.

Don’t be fooled by the title; this contest is more than grilling the perfect steak. Contestants participate in teams and must prepare a unique recipe using a CAB product, perform a skit promoting CAB, and then serve their dish to the judges. During the taste test, judges can ask questions about dish preparation and CAB facts.

It is difficult to communicate the CAB brand’s specifications and to explain the advantage of these qualifications. Addressing this issue of communication, the cook-off serves the dual purpose of empowering youth to promote CAB while educating audience members on the brand’s advantages and availability. Cook-off contestants rise to the challenge while weaving in humor and creativity.

Meghan Blythe was raised Angus. She grew up on an Angus cattle ranch and has been involved with her family’s cow/calf operation ever since. Meghan is currently a junior at Kansas State University majoring in agriculture economics. While going to school in Manhattan, she works part time as CAB’s data management assistant.

Think about it: Why feeders want info from ranchers

by Miranda Reiman

July 11, 2011

Sometimes people just go on believing things are fact without really thinking them through. Today’s myth is kind of counterintuitive, but we still hear it:

Myth—Feeders have standard processing programs so it doesn’t matter how much information I share with them about ranch care.

Fact—Every feedlot is different, but many work with ranchers to build customized programs.

Stop and think about it. It’s in their best interest (and probably your animals’, too).

In fact, I think every time I’ve ever asked a feedyard manager to tell me about their health program, they say, “It depends on what’s been done on the ranch.”

As a matter of fact, I heard that on one of the very first CAB story stops I ever made to Darnall Feedlot at Harrisburg, Neb.

Gary Darnall said, “In a routine deal we want to visit with the owner. We want to know the health program on those cattle, we want to know the age of those calves. We want to know some history on the herd.”

And his son Lane added, “Management actually starts before the calves ever come in. We work with him and his veterinarian,too,in trying to create a health program to try to facilitate those calves once they get here. And then once we get them here, then it’s hands-on management.”

And that’s a familiar tale I’ve heard over and over again.

In fact, on my most recent story trip I stopped at Gregory Feedlot, near Tabor, Iowa, and I got it again. Manager David Trowbridge added a pretty simple explanation of why they want to know as much as possible about the cattle’s health history.

“We will custom process the cattle based on what the cattle are that we received. We are able to save some money and time and stress

on the cattle by customizing what’s done,” he said. “If they don’t need to go through the chute, they don’t. We have several customers that the cattle come in and they go directly to the pen because they’re vaccinated and they’re implanted, so we don’t do it. We make a special case for every producer to make sure we don’t duplicate and spend money they don’t need to spend.”

So think about that the next time that you sell cattle. It makes more sense for the feeder. Plus the more information, the better chance for your cattle to succeed.

That could mean a higher quality end result and that’s good news for everybody.

May your bottom line be filled with black ink,

Miranda

Feeding Quality Forum moves up; registration opens

by Miranda Reiman

July 15, 2011

“Ahead of the feeding curve” is a good place to be with the volatile markets and ever-changing dynamics in the cattle feeding business.

It’s also the theme of this year’s Feeding Quality Forum, slated for August 23 in Omaha, Neb., and August 25 in Garden City, Kan.

Cattlemen and women, educators and allied industry are invited to learn more about topics that will impact their livelihoods at the sixth annual event.

Registration by August 5 is $50 and includes a Certified Angus Beef^® brand lunch. Space permitting, late registration will be $75.

Check-in and refreshments begin at 9:30 a.m., with a welcome at 10 a.m. The program wraps up at 4:15 p.m.

Popular market analyst Dan Basse, AgResource Company, will kick off the agenda by addressing the human food protein and livestock feedstuff outlook.

“We have asked Dan back after several years of outstanding reviews,” says Larry Corah, vice president for Certified Angus Beef LLC (CAB). “With all of the outside pressures on our markets, both inputs and fed cattle, this is a great way to get briefed on who and what the key players will be during the next year. His presentation is always very timely and insightful.”

Trends worth noting

By Miranda Reiman

July 14, 2011

I’m not really a trendy person.

I just can’t help it. I was raised pretty conservatively so the latest fashions were lost on our family, especially when the two-family hand-me-downs were over five years old by the time I was wearing them. I could list a number of other trends I never caught on to, but what’s more important are the ones I do have a pulse on.

They don’t have to do with fashion, music or anything else you’ll find in Vogue. Instead you’ll find them in a publication that’s more relevant to your livelihood: Feed-lot Magazine.

Harvest trends—like grading, percent steers and heifers in the mix, and average carcass weights—are all easily accessible in the CAB Insider” e-newsletter.

Paul pulls these numbers and the corresponding commentary together each week. It started out as a curiosity, wanting to know what goes on each week in packing plants across the U.S. He refined it by adding regional breakouts and benchmarking it against previous years.

As the databank grew, we thought, “I bet we’re not the only curious ones.” After all, grading trends can affect grid premiums (ever think about plant averages?) and prices are impacted by factors like harvest numbers and carcass weights.

The good news is that we don’t keep this information as top-secret intel. For the past year and a half or so, it’s been published in Feed-lot’s e-news. So if you want to be privy to the data, just sign up for the free weekly report. You’ll get other doses of useful industry info,too.

And,in my opinion, being the best informed beats out being best dressed any day!

May your bottom line be filled with black ink,

Miranda

BIG, BAM boost beef demand

Checkoff-funded program finds alternatives to thin steaks from larger carcasses

by Wyatt Bechtel

July 2011

A dry, flavorless and thinly cut steak can be enough to sour anyone’s taste for beef.

“There is no doubt that cattle are getting bigger, and that will continue,” says Terry Houser, Kansas State University meat scientist. “I don’t think we are going to produce smaller rib-eyed cattle anytime soon or start selecting cattle for that trait.”

Still, demand for beef looks bright, thanks to new cutting methods developed to tackle the issue of increasing carcass size and its effect on the eating experience.

Some of these methods have been brought to market by the Beef Checkoff’s Retail Marketing Team and its Beef Alternative Merchandising (BAM) program.

BAM came about through “listening to what consumers want,” says Trevor Amen, channel marketing manager for the National Cattlemen’s Beef Association (NCBA), contractor for the Beef Checkoff. “Through the years, the Retail Marketing Team’s cutting tests and focus groups put the product in front of consumers to really see how they interact and what their purchase interest would be.”

According to Kari Underly, author of “The Art of Beef Cutting,” who worked with the team, consumers appreciate cooking tips and detailed recipes. They also prefer smaller cuts with less trim. “The right-size portion for many of them seems to be a 4-ounce (oz.) portion,” she says.

That might seem discouraging, considering the impetus was how to deal with larger carcass size, but it actually opens more doors in beef marketing, Underly says.

In research, new cuts were taken from the ribeye, strip and top butt of typical 700- to 800-pound (lb.) carcasses as well as those pushing the limits at 1,000 to 1,100 lb.

“We wanted to make sure BAM would work well financially on both sizes,” Underly explains. It did, and served to create a wider range of choices for consumers. “It’s an add-on to what retailers were already featuring.”

A top cut

The research dovetailed with efforts of the Beef Checkoff-funded Beef Innovations Group (BIG). Prior to the concept of alternative cutting techniques, retailers had trouble marketing quality cuts from the top butt; now the trouble is simply keeping enough of it in the meat case.

“The top sirloin butt has certainly been a victory for us,” says Mark Gwin, Certified Angus Beef LLC (CAB) research and development manager.

Also a member of BIG, Gwin says retail and consumer buy-in has been strongest for the alternative offerings from this wholesale cut, among all the middle meats.

Three retail cuts were developed through BIG: baseball steaks, culotte steaks and the filet of sirloin. “Any trimmed pieces can be used as medallions or fajita meat,” Gwin adds.

Top sirloins used to be cut exclusively into large steaks with no focus on the multiple muscle complexes within, creating tougher areas within the cut when cooked, he says. The new cuts are thicker and pinpoint where the muscle grain changes.

“We are giving people the means to cut these muscles into thicker steaks to give them a more succulent experience,” Gwin says.

Revise the ribeye

“With the ribeye, we’re removing that cap muscle, the spinalis dorsi,” says Mark Polzer, CAB vice president of business development. “That lets you deal with a much smaller diameter product and you can cut it easier.”

The reduction provides advantages on the plate. It will allow restaurants to market ribeyes at 8 to 10 oz. rather than 12 oz. and will bring the thickness back to a range of 1 to 1.5 inches, he says.

Previous industry trends were to maintain the entire ribeye with the cap muscle intact. But that made for an increasingly larger surface area, and half the thickness of the new cuts.

“We’ve cut ribeye steaks from the center eye muscle to increase the thickness of the steak. That provides a higher quality eating experience with more tenderness, juiciness and flavor,” Polzer says.

In cooking, a thin steak has less water retention capability than the thick cut, Houser says.

“A thicker steak will retain juiciness better and it won’t be over cooked as easily,” he notes. “Obviously the product quality is going to be better than on a thin-cut item.”

Splitting the strip

Strip steaks got an overhaul, too, but it was a simple solution.

“All we do is take the strip loin and literally cut it lengthwise in half,” Polzer says. “What you end up with would be two filet-size pieces that then are cut into filet of strip loins.”

Much like the reduced ribeye, the strip loin filet makes for smaller portion size while gaining thickness. Popular Certified Angus Beef^® brand options include medallions from the chateau for two and the split strip.

Polzer says many of the filet cuts are already being created before they reach retail, so they can be given a more attractive cylinder shape by tying or netting.

At first, consumers wondered how to cook the small-but-thick cuts, Underly says: “A lot of them tended to burn the outside, and the inside was not cooked properly either.” NCBA and the Beef Checkoff found an answer by helping retailers teach consumers a skillet-to-oven process.

“You brown the filets on the outside and then stick the pan into the oven where they can finish nice and slow for the right doneness,” she says. “We also created some grill methods such as for the petite roast.”

Consumer preference

Despite a few years in a tough economy, beef purchasing has remained steady.

“We know Americans love to eat beef and they are finding ways to continue to eat beef,” Amen says.

The new cuts do their part to help keep costs down. They can be marketed in smaller package sizes, so more consumers can buy beef.

Partly because the new cuts avoid some seam fat, several have been endorsed with the American Heart Association’s heart-check mark. “That’s basically communicating to consumers that eating beef can be healthy for you,” Amen says.

While the BIG and BAM approaches are helping boost beef consumption by marketing new cuts, “demand response will drive how we further innovate the program,” he adds. “We’ll keep working to meet the needs of consumers by providing options and high-quality beef products.”

More information on BAM is available at www.beefretail.org/beefalternativemerchandising.aspx; for BIG details, visit www.beefinnovationsgroup.com; and the CAB consumer website is at www.certifiedangusbeef.com.

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Bridges we can’t build

by Miranda Reiman

July 11, 2011

We believe that everybody benefits when people know where their food comes from.

And to use an old adage, we put our money where our mouths are. We participate in, host and fund numerous events that aim to forge a closer relationship between producer and consumer. (Remember these posts? Not in Kansas anymore, What quality means to you, and The farm to food connection)

Since we’re involved in every segment of the industry, that’s kind of our niche.

But, that unique industry position often leads to some myths in the country. Like this one that we hear an awful lot:

Myth—I have registered Angus cattle and I sell meat at our local farmers market. Since they’re all Angus anyway, I can use the Certified Angus Beef ® (CAB) brand to market it.

Fact—Not all Angus cattle—no matter how pure the lineage—meet our brand specifications. The carcass parameters are applied at the packing plant. All the major packers, and many regional plants, are licensed to produce for the brand.

Cattle have to go through one of these channels to quality for CAB, because it’s then that they receive third-party USDA verification that all stamped carcasses do indeed live up to our high standards.

A local freezer beef program, where you sell direct to the consumer, doesn’t go through those same channels and thus can’t be marketed as CAB.

Take a look at it from our point of view. On average, only 1 in 4 Angus-influenced cattle make CAB. That is also true in some registered purebred herds. Even in herds where marbling has been a key breeding focus that number still might only be 3 of 4. We can’t take for granted that even one piece of meat that is low Choice or Select, for example, is sold as CAB. That hurts our reputation.

Plus, we track every pound of product from the packer through the retailers and restaurants to make sure it’s the real deal. In order to sell a product using our logo you must first be licensed. The only thing we own is our brand. You can’t blame us for protecting it ferociously, can you? It”s the only way we can add value for all quality-focused Angus cattlemen.

If you’re a producer who’d like more information on how to get involved with CAB, we’d encourage you to post any questions below or send me an e-mail. If you’re a meat marketer and would like to sell the brand, feel free to call up us at 330-345-2333.

After all, we love the opportunity to build bridges!

May your bottom line be filled with black ink,

Miranda

A commodity

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Equal opportunity

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Feeding Quality Forum moves up; registration opens

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Bridges we can’t build

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