2020 Winter Cattlemen's Edition, Section B by Wyoming Livestock Roundup

Farmers’ markets

Kitzans utilize most of their lamb through direct marketing business matter what the weather is doing, and in the same spot. We also have to be able to take credit cards,” she explains. Direct marketing has opened up other opportunities for the family as the public takes more interest in what they do. “We just gave our first farm tour,” she says. “We fed 110 Texans a lamb luncheon at the Fire Hall.” Products Kitzan has also found providing a consistent product has been key to building the business. All of their meat is processed at a USDA-inspected plant. The first year, they sold traditional products like leg of lamb, chops, shoulder roast, round and shanks. “Then, all of a sudden, we had people coming up asking if we had any lamb chislic,” she says. Lamb chislic is red cubed meat that is deep fried, salted and served with beer. It is a dish that originated in eastern South Dakota as a bar food. People come from all over the country to eastern South

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Dakota to try it, she says. When they started selling ground lamb and chislic, they had to get more conscious about package size because most housewives were looking for one-pound packages. From there, customers requested even more cuts. Thanks to the art of barbecue, they had customer requests for ribs and briskets or lamb roll. “The brisket or lamb roll is one of our favorite cuts. It is very rich and very satisfying. We bake it on cast iron on a bed of onions. It is incredible with just salt and pepper for flavoring,” Gwendolyn explains. Other products like the lamb neck, which can be cooked in a slow cooker

“What the public doesn’t realize is these are things grandma has done forever, we are just taking these products to the farmers’ market instead of the country store.” - Gwendolyn Kitzan, Kitzan Family Farms keep enough of them on hand. But, for every bag of lamb bones that are sold for bone broth, four bags are purchased for rescue dogs.” One of her newest products is a cured smoked lamb, which is ready to eat. The lamb shoulder is deboned, rolled and cured like ham. It can be sliced and eaten either cold or hot, she says. “It just flies off the shelf because it is a ready to eat product. We sell it in onepound packages for about $16.25. We have taken that shoulder and added a huge value to it,” she explains. They also make use of the pelts, which are salted,

dried, tanned and sold through their direct marketing business. Other products, like wool balls, soaps, lip balms and lotions are also marketed there. “What the public doesn’t realize is these are things grandma has done forever, we are just taking these products to the farmers’ market instead of the country store,” she says. Visit Kitzanfamilyfarms.com for more information Gayle Smith is a corresponding writer for the Wyoming Livestock Roundup. Send comments on this article to roundup@ wylr.net.

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With the evolution of bigger and better grills, more people than ever are cooking outside. For the Kitzan family of Nisland, S.D., it means more sales for their direct marketing lamb business. “The Traeger grill is the best thing that ever came out,” according to Gwendolyn Kitzan. “When a gentleman comes up and wants some chops, we look through our freezer and pull out the biggest package of chops we can find. They don’t care about the price, they just want a big package of lamb chops to put on the grill.” Kitzan Family Farms started their direct marketing business at a weekend farmers’ market a few years ago, after realizing many Americans want to buy lamb, but don’t know where to find it. They chose an urban location in Rapid City, S.D. where there are doctors, lawyers and more urban consumers looking for fresh lamb. The key has been consistency. “Customers expect us to come every week no

or InstaPot, flies off the shelves. “Some people like it for a broth, but others will use the meat for fajitas, stroganoff and in stews. We used to cut the meat off the neck and just put it into grind, but now it has value,” she explains. Internal organs, like the kidneys, are in demand for dishes like kidney pie, which is popular amongst the British, Kitzan says. “We even have a standing order for lamb fries,” she adds. One item that has been a surprise is the request for lamb bones. “I was doing some research, and it is a big trend in places like New York City, where they are drinking bone broth for health reasons. So, we decided to start selling bones in fivepound packages,” she says. She continues, “I can’t

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Wyoming Livestock Roundup • 2020 Winter Cattlemen’s Edition

Amdahl Angus and Herefords Through changes, family operation stays true to values

Tim Amdahl is a fourthgeneration cattle rancher who grew up in Flandreau, S.D., where the Amdahl Beef operation was established and homesteaded in 1884. Originally, the operation included a feedlot, farming and a cow/calf business, and then, during Tim’s junior year of high school, the family added their purebred Angus operation. “The advantage of coming to the purebred business from a beef cattle feedlot is that we’re always thinking of the end product in gain, look and carcass quality,”

says Tim. While the Amdahl family still raises purebred cattle, a few things have changed during those 136 years. Another breed According to Tim, the Amdahls have been raising registered Angus cattle since 1972. Although their love for the Angus breed remains strong, the family decided to add Herefords to the mix five years ago after purchasing and relocating to Baker Hereford Ranch near Rapid City, S.D. “We enjoy cattle of all breeds,” Tim says. “We will always have a special spot

in our hearts for Angus, but we’re also enjoying the Herefords.” Tim explains they are applying their Angus methodology to their Hereford herd. “We have been doing embryo work with our Herefords as well. Our goal is to breed them like we do our Angus herd for calving ease, performance, fleshing ability, easy keeping, longevity and strong maternal and carcass traits,” Tim says. “We focus on maternal values as a whole, especially breedback and predictability,” chimes in

Tim’s youngest son, JD, who lives and works on the family operation. “We blend in calving ease and performance. Our goal is to have cattle that accelerate to a year, then moderate out. We also want enough good carcass value so our customers can get the premiums and yields that are needed to be more profitable.” Embracing the purebred business There is no doubt the Amdahl family has embraced the purebred business wholeheartedly, as they have gladly adopted DNA testing and offering enhanced EPDs. “We have one of the most DNA-tested herds in the Angus business,” states Tim. “We also have the top-

proven EPD cow in the Angus breed.” “Anytime someone searches three or more EPDs, she always comes up as the top cow. We do a lot of embryo work with her,” he adds. A new marketing strategy DNA testing and

enhanced EPDs are just a few of the ways the Amdahls create a valuable product for their customers. “Our goal is to help our customers be more profitable in the calf business,” Tim says. “We do this by helping them land more Continued on next page

Purebred operation – The Amdahl family, though originally exclusively Angus breeders, has introduced Herefords into their purebred operation. Courtesy photo

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Wyoming Livestock Roundup • 2020 Winter Cattlemen’s Edition

Continued from previous page live calves, grow heavier calves and market their animals.” The Amdahl family’s marketing strategy is something else they have had to change during their 100plus years in the cattle business. “When people started losing a lot of money feeding cattle, my dad, Oliver, started marketing his own processed beef throughout South Dakota, Minnesota, Michigan and Wisconsin,” Tim explains. “He took orders ahead of time from grocery stores, restaurants and individuals from 22 different cities and delivered the beef via reefer truck.” While the Amdahls may not drive around delivering beef anymore, they still embrace Oliver Amdahl’s creative marketing strategy. “In addition to our annual bull and female sale, we also keep several freezers in our sale barn, located on the ranch, stocked with beef. We sell a quarter or half of a beef to people who hear about us through word of mouth,” Tim says. He continues, “I believe it is an advantage to feed out and market our own beef. We know the kind of quality product we are raising.” Utilizing reproductive technology The Amdahls have also been utilizing reproductive technology for 45 years. In fact, Tim explains they have been using artificial insemination since 1975 and the first embryo transplants ever done in the state of South Dakota were with Amdahl cattle in 1978. “We still do a lot of embryo work,” explains Tim. “Most of it happens on the ranch. We pre-

pare the donor and recipient cows. Then an embryologist flushes the cows and puts in fresh or frozen embryos.” “We do some invitro fertilization as well, but that is done off of the ranch,” he adds. Staying true to their values One hundred and thirty six years in the cattle business is a long time, and although the Amdahls have moved locations, improved their marketing strategy and adopted another breed of cattle, their commitment to their values has remained unwavering. These include service to others, faith in God and civic and social responsibility. Their strong family bond and love for agriculture has also remained unchanged. Tim and Marcia instilled these values into their five kids, who are continuing to pass them on to their own children. JD and his wife, Annie, live on the ranch with their daughter, Coley. JD is gradually taking over some of the decision making like choosing new genetics and putting together the sale catalog. Their daughter Megan Julson ranches with her husband Gerad and their three kids, east of Wall, S.D. Their oldest daughter, Jessica Reed and her husband John and their three daughters have served as missionaries in Brazil and Central America. They are currently living in Dallas, Texas. Their oldest son, TJ, is a Navy Seal stationed in San Diego with his wife Alicia and their three kids. Their daughter Heather

Senn lives with her husband, Jerry and their five kids on a ranch near Opal, S.D. Visit amdahlangus.com for more information.

Hannah Bugas is the assistant editor for the Wyoming Livestock Roundup. Send comments on this article to roundup@ wylr.net.

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Angus cattle – The Amdahl family has been raising Angus cattle since 1972. The operation began as a feedlot, farming and cow/calf business. Courtesy photo

We have concentrated on getting more YW performance into our herd combined with good dispositions, moderate framed bulls that are vigorous breeders and keep in line with our strict criteria for PAP testing success. We made history in November 2019 when this set of sale bulls, at 18 months of age, all passed their 2nd PAP test with scores under 40. See remarks by Dr. Tim Holt on this history-making achievement in our sale catalog. This achievement was made possible by Jensen Angus’ 15 years of dedication and hard work to achieve genetic PAP success. Our program is different, we are selling bulls that will add positive PAP success into your herd for generations to come. It all starts with combining proven low PAP Jensen Angus cows with proven low PAP Jensen Angus herd sires. Please join us in Riverton on February 11th and add these ground breaking genetics to your herd.

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Justin and Renee Jensen family P.O Box 316 Boulder,WY 82923 email: rjj@wyoming.com Like us on Facebook Four generations – From L to R: Annie, holding Coley, JD, Tim, Marcia, TJ and Adrian Limberg. Courtesy photo

SAME GREAT BIG COUNTRY, SOUND FEET AND LEGS, FERTILE, DOCILE BULLS THAT WE HAVE ALWAYS HAD. The bulls can be seen anytime before the sale at: L and C Farms 1790 N 8th West Riverton, WY

Agricultural literacy

Ag in the Classroom works to create agriculturally literate consumers With a goal of creating agriculturally literate consumers, South Dakota Agriculture in the Classroom (SDAITC) works to get agriculture curriculum into schools throughout South Dakota. According to SDAITC, the goal of SDAITC is to inspire students to become agriculturally literate consumers and leaders as adults. SDAITC education is guided by six values – to follow STEAM (Science, Technology, Engineering, Arts and

Math) principles, fulfill South Dakota education standards, enhance agriculture literacy, honor South Dakota production agriculture and agribusiness, promote careers in South Dakota’s agriculture industry and empower students to become agriculturally literate consumers and leaders. Teaching gardens SDAITC’s Cindy Heidelberger-Larson explains SDAITC got its start about nine years ago when they began incorporating teaching

gardens in elementary schools so students could apply concepts of STEAM to agriculture. “We were able to use the teaching gardens as a living laboratory to teach concepts of STEAM,” says Cindy. “We started out with a single garden and had a variety of different themes. From there, other schools invited us to come and plant gardens and teach students about agriculture.” Cindy explains each garden has a leadership team

Wyoming Livestock Roundup • 2020 Winter Cattlemen’s Edition

local to the area. She noted the first leadership team was agency-driven, but the organization decided to take a more organic approach with local leaders. “Leadership needed to be organic to the specific neighborhood,” says Cindy “They are the curators of genius.” Students engage in activities such as measuring plants, looking at life cycles and discussing the weather and soil temperature typical to South Dakota and the Midwest. “We toyed around with some agriculture themes because it is the number one industry in South Dakota,” says Cindy. “We were hearing

students didn’t understand where their food was coming from. So, we tried to make them understand the cycle of foods such as a burger and where each ingredient came from.” She continues, “We taught students how to link their burger directly to the soil.” Cindyalso notes they try to link obesity and nutrition to education to encourage students to eat more fruits and vegetables. “When students are engaged with the knowledge of where their food comes from, they are more likely to make healthier choices,” says Heidelberger-Larson. Cindy notes SDAITC has also given students the opportunity to further broaden their agriculture knowledge over the summers. “We hosted a nine-hour camp where over 900 students were able to tour a farm to learn how the agriculture industry effects them on a daily basis,” says Cindy “We want to create agriculturally literate consumers above all else.” South Dakota Road Trip SDAITC’s Marsha Kucker notes SDAITC also began a web-based program that is a virtual tour of South Dakota, allowing students to visit 22 different towns and learn about the history and agriculture of those towns. According to SDAITC, “The Exploring Agriculture – A Road Trip Through South Dakota program is a fun and educational way for fourth grade students to learn about South Dakota history and South Dakota agriculture. Students take a virtual tour of the state, visiting 22 towns each year.” SDAITC continues, “State and local history and the basics of agriculture are covered through lessons,

games and hands on activities. All content is based on South Dakota education standards as well as the National Agriculture Literacy Outcomes.” The program is offered free of charge through partnerships with state and local organizations. “The Exploring Agriculture Road Trip incorporates a creative approach to learning about the agricultural foundation and history of our state,” says SDAITC. “Agriculture and history activities are linked to the town’s name or history. For example, in Lemmon, students learn about beef cattle and cattle brands. In Mitchell, students learn about corns, grains and the Corn Palace.” Marsha notes they chose to focus the efforts of South Dakota Road Trip on fourth graders in order to build a foundation of agriculture literacy basics. “There is an intellectual shift in fourth grade. Students are able to grapple with harder concepts and think beyond their own selves to see things on a more global scale,” Marsha explains. “We wanted to get away from the cute, pastoral view of what people believe farms are like,” says Cindy. “Through the South Dakota Road Trip program, there are a lot of ways students can begin to understand agriculture and their place in this realm.” SDAITC’s Tim Olsen notes the overarching goal is to be able to say every student in South Dakota has been exposed to SDAITC. Visit sdroadtrip.org for more information. Callie Hanson is the managing editor of the Wyoming Livestock Roundup. Send comments on this article to roundup@wylr.net.

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Wyoming Livestock Roundup • 2020 Winter Cattlemen’s Edition

Outside of the box

Pyramid Beef differentiates itself from the competition In early 2010, three young cattlemen were in pursuit of a better way to market their genetics to commercial operators in the short grass range of the northern plains of South Dakota. “In 2010, my father, my partner, Jason McLennon and I formed a partnership,” explains Co-owner of Pyramid Beef Nate Frederickson. “Neither of our operations were big enough to have our own sale so we joined forces.” Today, Pyramid Beef continues to be a strict marketing partnership with both parties running their own operations. Stepping outside of the box In an effort to differentiate Pyramid Beef from the competition, Nate and Jason decided to step outside of the box. “We made the decision to develop and market our bulls as coming two-yearolds,” Nate says. “We do this for two reasons. First, this allows us to develop the bulls more slowly and it allows us to calve a group of cows later.” Nate notes there are a few challenges that come with their unconventional strategy.

“Marketing two-yearold bulls is not common because it is not easy,” Nate explains. “We own them for a longer period of time, which is more expensive and allows for more opportunity for any given bull to fail or get hurt.” Despite this, Nate and Jason wholeheartedly believe the advantages outweigh the disadvantages. “We endure and believe in this approach because we feel our customers deserve a superior product. Our belief is that these sturdy two-year-olds are bred and developed to cover more cows for more breeding seasons and leave our customers with exceptional replacement females and market demanding steers,” reads their website. “Of course there are some challenges that come with the operation,” states Nate. “However, the majority of our customers run in some tough country, and we are able to provide them with tough bulls that are better suited and will hold up better in their operations and environments.” The mission “Our goal at Pyramid Beef is to provide a sound seedstock source

for commercial customers. We focus on customer service,” says Nate. “Our mission has been to not only produce the highest quality cattle we can, but to provide the highest level of service and integrity in the industry.” Nate notes the partnership has placed an emphasis on taking their operation a step beyond marketing bulls. “We spend a lot of time working with our customers to help them market their feeder calves and provide an avenue to market their replacement heifers,” he explains. Pyramid Beef’s website notes, in an effort to help customers with marketing, they are gathering and facilitating information on a number of cattle and supplying the information to feeder cattle buyers. “Our hope and intent is to bridge the gap between commercial cattlemen and professional cattle feeders and create a long-term business relationship benefiting both segments of the industry,” the website reads. “Our hope is to establish an environment that creates competitive marketing opportunities for our progressive and

growing customer base.” The sale While some of the things Nate and Jason have been doing are a little more uncommon than other seedstock producers, they still host a traditional bull sale every year. “Our sale this year was the first Saturday in December,” explains Nate. “We usually market anywhere from 125 to 150 bulls, primarily two-yearolds and a select group of bull calves.” According to their website, the bulls they market are the result of a cow-

“Of course there are some challenges that come with the operation. However, the majority of our customers run in some tough country, and we are able to provide them with tough bulls that are better suited and will hold up better in their operations and environments.” – Nate Frederickson, Pyramid Beef herd where breeding, culling and management are focused on creating exceptional, not just adequate, cows. The bulls are from mothers that are deep bodied, easy fleshing, have a sound udder and are structurally correct. The dams of the bulls also have quiet

dispositions and tremendous maternal instincts. Visit pyramidbeef.net for more information. Hannah Bugas is the assistant editor for the Wyoming Livestock Roundup. Send comments on this article to roundup@ wylr.net.

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Wyoming Livestock Roundup • 2020 Winter Cattlemen’s Edition

Mohnen Angus

Family operation shares passion for a breed that goes above and beyond In 1980, Steve Mohnen got a job working for Howard Hillman of Bon View Angus Farms in Canova, S.D when he was 25 years old. During this time, Steve’s father started purchasing bulls and growing his own registered Angus herd, which proudly became known as Mohnen Angus. After five years at the Bon View Farms, Steve returned home to join his father. Over the next 10 years, Steve built his own cowherd and moved four miles down the road from the original homestead with his wife, Kathy. There the couple raised their four children, Joshua,

John, Jennifer and Jared. Joshua, his wife, Katie and their four boys, Koye, Kade, Kase and Kole, live on the ranch alongside Steve and Kathy as well as John, his wife, Tory and their two children, Gage and Laynie. Jared runs cattle on the family operation as well, while simultaneously owning and operating Dakota Ag Insurance in Mitchell, S.D. Jennifer, her husband, Ty Krell and their two children, Jake and Hadlee, live on a ranch in Sundance. Jennifer works for Wyoming Farm Bureau and Ty serves as the vice president of the Sundance

State Bank. A breed that goes above and beyond Mohnen Angus has grown from the six cows Steve bought in 1986, to a herd that raises nearly 500 calves born in the spring and 150 born in the fall, according to Joshua. He points out one of the highlights for the operation was winning the 2014 National Western Stock Show Grand Champion Angus Carload Show in Denver with a set of 10 Angus bulls, all with a pedigree going back to Mohnen’s very successful foundation cow, Mohnen’s Jilt 910.

“Angus cattle do so many things at a higher level than any other breed of cattle,” states Joshua. “Angus cows breed back on time. They are functional, easy-fleshing and wean calves that grow well,

sell well at market and produce a premium beef product.” “The Angus breed really goes above and beyond all other breeds and in my opinion it is in the lead,” Joshua

adds. When it comes to their mission, Joshua notes Mohnen Angus is all about raising animals of consistent quality. He also notes they Continued on next page

Agriculture family – Though not all of Steve and Kathy’s four children stayed on the ranch, they each stayed true to their agriculture roots. Courtesy photo

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Wyoming Livestock Roundup • 2020 Winter Cattlemen’s Edition

Continued from previous page place an emphasis on raising cattle with sound foot and leg structure. “Our motto is ‘raising quality is not our job, it’s our life,’” he says. Passing down the passion The older generation continues to pass down their passion for the Angus breed to the next generation of Mohnens. “The kids have the opportunity to gain a little more experience about the business each year,” says Joshua. “Each kid gets to keep one cow every year and they get to make their own decisions. It is a great learning tool for them and a good way to keep them involved and interested in the operation.” He continues, “I hope our kids love Angus cattle as much as we do so they can continue running Mohnen Angus for years to come. We are very excited for the future of our business and

look forward to watching the kids take it over.” Sharing their leading genetics The success of Mohnen Angus is evident by the strong demand for their leading genetics. Josh notes the operation shares these genetics by hosting an annual bull production sale every second Thursday in February. February 2020 marks the family’s 26th annual sale and will be held Feb. 13.. “We also have a annual female sale in September,” Joshua adds. “We are able to accomplish this by flushing over 300 embryos a year. We feel our cowherd and our genetics stay really strong because of this technology as well.” “The industry today has changed so much, but the bottom line is we still need great producing females to make any herd a success,” Joshua says.

The operation also recently began hosting their “Open the Gate” sale in May at their ranch in White Lake, S.D. According to Joshua, Mohnen Angus has added a

fourth sale to the lineup this year. “This year we are doing something new to expand our operation,” Joshua states. “We are going to raise and develop 30 of our younger

February bulls here at White Lake. Then we are going to send them out to Sundance and sell them private treaty.” “We are very excited to work with ranchers in Wyoming,” Joshua adds.

Visit mohnenangus.com for more information. Hannah Bugas is the assistant editor for the Wyoming Livestock Roundup. Send comments on this article to roundup@wylr.net.

Cattle feeders easily recognize two obvious benefits of using Nutra-Lix Liquid Feed Supplement: • No wasted feed on the ground or in storage facilities and, • Nutra-Lix Dealers deliver on the range directly to the cattle which lowers total feeding costs in fuel, manpower and time. But there are MORE BENEFITS! And these are the ones that really help make Nutra-Lix supplement economical to feed. The conversion of roughage into pounds of gain is more efficient and the tool of using open troughs makes the supplement available to more animals at any given time. Nutra-Lix is available 24/7. That is vitally important for health and wellnesses during calving.

800.568.6952 www.NutraLix.com Dealer Inquiries Welcome

rk Wo

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Quality genetics – Mohnen Angus is passionate about quality Angus genetics and shares that passion through their yearly sale held each February. Courtesy photo

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We list and sell ranches. Global Exposure – Local Presence

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Wyoming Livestock Roundup

Western fashion

derbies, top hats, and fedoras to dress hats, western hats and old-style hats. As long as it’s made out of felt, I can usually build it,” he says. He even once made trophy hats for Peyton and Eli Manning, with their teams’ colors and logos. The hats listed all their accomplishments on the sweatbands. Early years Brad spent five years in the carpentry business before moving to Rapid City, S.D. in the mid-1990s to work in a western store shaping hats. After a couple years, the owner at the time of Star of the West Hat Company called Brad and offered him a job. “I have always felt like I was just in the right place at the right time when that opportunity came up,” he says. “When I first started, he showed me how to block a hat and iron them flat. I also learned more about cleaning and shaping them.” He continues, “When I

Custom hats can fit in the budget

When customers come in to the Star of the West Hat Company, they are pretty surprised to find out how economical it can be to

buy a custom-made hat versus one off the rack. Custom Hat Maker Brad Montague says he can make nearly any hat, in

any style a customer would want, at a reasonable price. “I’ve been at the hat shop for 21 years now, and I’ve made everything from

Proud owner – Brad Montague, right, pictured with his children Kade and Taylin and wife Lawonza, is the third owner of the Star of the West Hat Company in Rapid City, S.D. Courtesy photo

Annual Production Sale

MONDAY, FEBRUARY

24, 2020

BEAVERHEAD LIVESTOCK AUCTION, DILLON, MONTANA

Selling... 110 PAP Tested Registered Bulls

120 Commercial Replacement Heifers 6 Registered Replacement Heifers Circle L Gus 554G

Circle L Gus F809

PAP, Fertility and Carcass Tested First Breeding Season Guarantee Angus GS Tested

Reg: 19461684

Reg: 19437104 CED

Sires Represented:

CED

+12 -2.5 +67 +113 +21 +.58 +.68 +86 +77 +158

+3 +2.0 +80 +145 +21 +.10 +1.01 +50 +75 +173

Circle L Charm 518G

Circle L Gus 439G

Circle L Gus BUBS Southern Charm Musgrave 316 Stunner KM Broken Bow 002 McConnell Altitude Tehema Tahoe

Reg: 19461718

Reg: 19463872 $B

CED

+4 +3.1 +74 +129 +29 +.76 +.44 +58 +75 +160

+.2

+68 +119 +26 +.14 +.79 +52 +74 +138

Circle L Stunner 544G

Circle L Tahoe 600G

CED

Byergo Black Magic

SAV Raindance

Reg: 19463979 CED

re mo r o F

: tion a orm inf

+10 +.5

+63 +107 +30 +.42 +.30 +57 +75 +130

would get ahead, I would watch what he was doing when he was building them. Then one Saturday he was gone, so I just went to work building and finishing hats.” Brad is the third owner of Star of the West Hat Company - a business he is very proud to own. “When he hired me in 1999, it was with the idea of partnering with him or buying him out eventually. I was supposed to learn how to build hats,” he says. “Within 30 days, he was busy enough selling real estate that I was on my own and in the store mostly by myself.” When Brad decided to buy the store, it took some time to find the right bank to back the loan. “The banks wanted to finance a new venture, not an existing one. It was hard for them to understand how important that rotation of customers is to this business,” he says. “I had to explain to them we might sell a customer a hat and then we might not see them for another four years until they come in to get it cleaned.” “Starting a new business would have been tough. It was a lot easier buying one with existing clientele,” he explains. Custom hats, loyal customers The clientele Brad has are very loyal and are spread throughout the country. He builds hats for kids whose parents are buying their child their first hat, right on up to 90-yearold ranchers and everyone in between. All the hats are custom, but Brad does carry about 50 hats he has made that are a mixture of colors, style, quality, hat bands and bound edges. “They are all for sale, but they kind of work as a reference for customers. They can feel the different quality and see the differences in the hat,” he says. “They can look at different styles and mix or match these hats depending upon what they want in their own.” “Probably 70 to 75 percent of what I do is custom orders, but there are hats on hand that are for sale if someone needs one in a

pinch,” he explains. “When people come in the store, quality is something I really try and educate them about so they understand what the X actually means rather than looking at what is stamped in the sweatband,” Brad says. “The look of the hat, the coarseness, feel and crispness to it, is what really determines what quality it is.” Through the years, the X factor has fallen off, so every hat maker has a different standard for what the X actually means. “I sell a 10X that is 50 percent beaver and will outlast a 20X factory-made hat,” he states. Most of his hats are a mixture of rabbit and beaver hair, with a 5X being five percent beaver hair, 7X is 20 percent, 10X is 50 percent and a 20X is pure beaver hair. “The more beaver hair, the better quality the hat,” he explains. “It has gotten to the point where more people look at the X, but they don’t have much knowledge about what a good feel and quality hat should look like.” Endless options The sky’s the limit in regards to options for custom hats. “If a customer isn’t positive what they want, they can bring a picture or describe a hat they’ve seen that they like,” he says. “If someone is up in the air about what they want, they might have to use a little imagination.” “Some people will come in and try on a hat and like the brim shape, but not the crown, and then try on another and like the crown, but not the brim. My job is being able to picture what they want in my head and piecing it together. Designing a hat is a wide open process,” he says. Although some cusContinued on next page

Reg: 19463844 CED

+10 +1.2 +62 +102 +34 +.88 +.67 +79 +81 +137

CORY & KARI LAMEY 62211 Hwy. 43 • Wise River, MT 59762

406-832-3535 • 406-491-7363 • circlelangus@yahoo.com

CIRCLELANGUS.COM

Quality matters – Despite an increase of factory-made hats, Montague and Star of the West Hat Company are committed to delivering high-quality hats for all occasions. Courtesy photo

Wyoming Livestock Roundup • 2020 Winter Cattlemen’s Edition

Continued from previous page tomers come in to the store, Brad has taken a lot of orders over the phone. “The positive of that is people can text or e-mail pictures and when the hat is done, I can send them pictures so they can make any adjustments they need to,” he says. Building hats The hats come to Montague as rough core felt bodies. “It is all one piece and has the crown in it and a somewhat flatter brim. The material and sides are rough,” he explains. “I use

a wooden block to adjust the crown height to the size I want. I iron them flat and then sand them down to the smoothness I want.” “The next steps are to cut the brim down and stiffen the hat,” he says. The felt body surprises people when they see a beginning and an end product. It is rough and coarse to start and smooth and fine when it is finished. “People always say to me, ‘You don’t actually just start with hair and build it,’ and I’m like, ‘well it is still pretty rough,’” he explains.

WYOMING RESIDENT TUITION PROGRAM AT SOUTH DAKOTA STATE UNIVERSITY

NEW FRESHMAN & TRANSFER STUDENTS are eligible for

IN-STATE TUITION

as part of the South Dakota Advantage Program.

The College of Agriculture, Food and Environmental Sciences is looking forward to welcoming the next generation of Jackrabbits to campus!

To learn more about SDSU Admissions, call 1-800-952-3541 or visit sdstate.edu/ admissions.

To learn more about The College of Agriculture, Food and Environmental Sciences, call 605-688-5133 or visit sdstate.edu/cafes. @SDStateCAFES @sdstateCAFES SDSU - Agriculture, Food and Environmental Sciences SDState Agriculture, Food and Environmental Sciences

All of the shaping is done by hand. Brad doesn’t use any molds for creases. The sweatbands are all cut to size and stamped by hand. He uses a sewing machine to stitch the back of the sweat band and sew a bound edge on it. Shaping the hat may be the hardest part of building it. “I grew up shaping my own hats, so I have made a lot of screw-ups on my own over the years. It’s like anything, more practice makes it easier,” he says. “It is just one of those things that requires practice and learning over time.”

“I have been doing it for 21 years, but I still have days where I can’t shape one for anything,” he explains. For more information about Star of the West Hat Company, visit the retail store in Rapid City, S.D. at Haines Station Shopping Center off I-90, or on Facebook. Star of the West Hat Company can be reached at 605-343-7345. Gayle Smith is a corresponding writer for the Wyoming Livestock Roundup. Send comments on this article to roundup@ wylr.net.

Made to order – Star of the West specializes in custom hats Courtesy photo

B10

Wyoming Livestock Roundup • 2020 Winter Cattlemen’s Edition

Fresh meat

Wall Meat Processing offers fresh meat to school programs and the public Wall, S.D. – A lot of changes have taken place at Wall Meat Processing in the last few years, and more are yet to come. Ken Charfau-

ros and his business partner, Janet Neihaus, purchased the packing plant in 2017 over another plant they were interested in.

“We thought owning a meat plant was the best course for us. We used to process our own game, so we had some experience in this

area. We decided on this plant because I liked the flow,” Ken says. “It is also located in the heart of beef country.” Since purchasing the plant, it has become a family business. Ken‘s son works in the plant, as well as his brother and three nephews. Janet works on the account-

Wall Meat Processing – Built in 1967, Wall Meat Processing has undergone a number of renovations through its four owners, including upgraded pen systems and animal handling areas. Courtesy photo

28TH ANNUAL BULL SALE Selling 90 Angus Bulls and 5 SimAngus Bulls TUESDAY, FEB. 18, 2020

Torrington Livestock Market • Torrington, WY • Lunch: 11:30 • Sale: 1 p.m. MST

DB Stunner G43 • Reg# 19612035 BW: 78 • Adj. WW: 822

DOB: 2/4/19 • Musgrave 316 Stunner x Connealy Reflection CED +10 • BW +0.4 • WW +69 • YW +124 Milk +25 • Marb +.56 • RE +.70 • $W +70

DB Double XL G1 • Reg# 19613622 BW: 72 • Adj. WW: 737 DOB: 1/1/19 • M A R Double XL 320 x G A R Prophet CED +16 • BW -1.4 • WW +64 • YW +117 Milk +29 • Marb +.72 • RE +.65 • $W +75

Carcass Data Available Delivery Available Performance Data Available Volume of Heifer Bulls Free Wintering Available Negative for PI-BVD Genetic Defect Tested Sight Unseen Guarantee Phone Bids Welcome DOUG & CAROLYN BOOTH 7618 Road 41, Torrington, WY 82240 (307) 532-5830 www.BoothFamilyAngus.com

DB Treasure G39 • Reg# 19613767 BW: 71 • Adj. WW: 725 DOB: 2/3/19 • MGR Treasure x S A V Pioneer 7301 CED +13 • BW -1.3 • WW +56 • YW +106 Milk +17 • Marb +.95 • RE +.57 • $W +51

KLB Stunner G30 • Reg# 19611953 BW: 72 • Adj. WW: 764

DOB: 2/1/19 • Musgrave 316 Stunner x PVF Insight 0129 CED +2 • BW +2.2 • WW +75 • YW +128 Milk +24 • Marb +.59 • RE +.82 • $W +70

DDB Payday G84 • Reg# 19606487 BW: 92 • Adj. WW: 775

DOB: 2/13/19 • B/D Rice Payday 7027 x V A R Discovery 2240 CED -3 • BW +4.8 • WW +95 • YW +171 Milk +20 • Marb +.84 • RE +.80 • $W +77

DB B Cash G144 • Reg# 19613548 BW: 78 • Adj. WW: 708

DOB: 2/24/19 • Barstow Cash x Lemar Dakota Gold 18T CED +15 • BW +0.0 • WW +60 • YW +115 Milk +24 • Marb +.52 • RE +.53 • $W +59

FEATURED AI SIRES TREASURE, WHITLOCK, HOMESTEAD, HOMEGROWN, STYLES CASH, WEIGH UP AND STUNNER OWNED SIRES B/R NATIONWIDE 69, LEACHMAN INVESTOR 5592 AND REISIG INTRIGUE 4407

DUDLEY & JENNIFER BOOTH 4156 Road 82, Torrington, WY 82240 (307) 532-6207 dbooth@scottsbluff.net

All Angus Bulls Have Been Tested

ing side of the business, as well as being a business partner. Remodeling the plant Wall Meat Processing was built in 1967 and has had three owners since then, with Janet and Ken becoming the fourth.” “We took over the business when it was 50 years old. It needed some upgrading in the pen system and animal handling areas where the trailers were unloaded,” Ken says. “We put in a drive-thru to make it easier for anyone to unload, whether they are a seasoned trailer driver or not.” They also replaced the existing pens with a new system that could hold up to 11 animals. The old system could only hold five. The inside of the plant was remodeled with upgraded cutting and wrapping areas to make it more efficient. Charfauros says the existing cooler system was one of the biggest selling points of the plant. “It worked perfectly for cooling and aging animals. After we purchased the plant, we bought a new smoker system that is internationally certified for cooking,” Ken says. The smoker is computerized and moisture and heat controlled. It has a lot of new features the previous electric smoker lacked. “This one is much more efficient and saves us on smoke and chips. It also reduced the smoking time from 12 hours down to four hours. It used to take us five to seven days to smoke bacon, now we can do it in four hours,” Ken says. “It gives us more confidence in the cure and speeds up the process.” Some renovations were also made inside the structure, such as new flooring and adding new wrapping and cutting tables. The grinders and stuffers were relocated so they are more efficient. Ken spent 30 years in the Air Force, so he enjoys looking for ways to make the business more efficient. With all the new upgrades, Ken is able to run two shifts at the plant for a total of 16 hours a day. Currently, 18 employees work at Wall Meat Processing. “Our next round of renovations will involve either expansion of this plant or building a new plant,” Ken explains, admitting they are leaning toward building a new plant. If they build a new plant, plans call for three sections, a ready to eat side, a raw side and an education center. In the planning mode right now, it is predicted to be at least 17 months before the plant could be built. Education The business partners would like to see an education center as part of the new plant to educate consumers about where their food comes from. “In the meat processing business, we don’t get a lot of opportunities to educate people,” Ken explains. If they can build an education center as part of the

plant, it would be an opportunity for beef producers, FFA and 4-H members and the general public to see how meat is processed. They could learn how to grade and visually evaluate animals and blindly taste the animals they chose to see how they taste. Currently, people would have to travel to South Dakota State University (SDSU) on the eastern side of the state to capture knowledge like that. “My intent is to bring that educational piece to this side of the state. I want to teach people about beef, pork and possibly other species of animals we process here,” he explains. “I also hope to do some agri-tourism to teach people about where their food comes from.” He continues, “I want to teach 4-H and FFA students how to grade meat and educate culinary students. There would be a lot of opportunity for academia and teaching in the learning center.” Meat destinations Wall Meat Processing also provides youth with local beef through the Beef in Schools lunch program in South Dakota. Ken says they currently process local beef for seven schools participating in the program. “We process animals that are either given or bought, and donated to the school lunch program,” he explains. “The cuts they get depend upon what the school requests. Mostly, it is cubed meat or roasts.” Ken has a state inspector at the plant to follow the process from the time the animal is received until the meat is packaged and shipped to the school. Samples are also sent to a lab at SDSU for E.coli testing. “My company does everything it can to make sure the meat we provide for the schools is free of any bacteria or pathogen,” he explains. Since Wall is a tourist community, the business partners also own a restaurant where they can utilize some of the product they produce in the plant. Red Rock Restaurant and Lounge is located in downtown Wall and caters mostly to the local community. “We do farm-to-table, and about 99 percent of the meat we serve at the restaurant is from the meat plant,” he explains. “We work closely with all the associations, as well as a food network chef,” he notes. Customers can also visit Wall Meat Processing to purchase meat out of their retail case. They offer different cuts of beef and pork, as well as ready to eat products like Walldogs, which is a supersized hotdog made from beef and pork. They also offer several types of sausage and jerky. Please visit wallmeatprocessing.com for more information. Gayle Smith is a corresponding writer for the Wyoming Livestock Roundup. Send comments on this article to roundup@wylr.net.

B11

Wyoming Livestock Roundup • 2020 Winter Cattlemen’s Edition

Swift success, enduring legacy Bakers grow quickly from humble beginnings and continue Angus legacy Similar to many cattle operations, Bakers LEMAR Angus comes from humble beginnings. In fact, when Leo and Marilyn Baker started the operation in 1951 near Ada, Minn. they owned a mere 13 registered Angus heifers. The first year, all 13 heifers had bull calves, which was not quite the way Leo planned to start raising registered Black Angus cattle. Despite their bumpy start, Bakers LEMAR Angus has grown into a very wellrespected, successful operation. A foot in the door In the early years, Leo worked for Ken McGregor at Glencarnock Farms in northern Minnesota on a registered Angus ranch. McGregor imported a large number of Angus cattle from Scotland in the 1940s and 1950s, and Leo helped him show cattle at numerous county and state fairs. During this time, Leo fell deeply in love with the Black Angus breed. “Leo told his son, Mike, working with the McGregor family helped him get his foot in the door because they helped him sell cattle to former President Dwight D. Eisenhower and J.C. Penney, to name a few,” says Mike’s wife, Sandra. “Leo said, ‘Not many people can say their cattle overlook Gettysburg Battlefield and were owned by a WWII General and President

of the United States.’” Enduring success The success of the Bakers LEMAR Angus operation continues. During the 1960s and 1970s, Leo bought cattle from Russ Denough and LeRoy Erdmann. On March 29, 1975, Mike discovered a calf born to a Denough cow bred to an Erdmann bull that stood about six inches above his knee. He told his dad a great calf had just been born. As word of the giant bull calf, known as LEMAR Eileenmere Lad 549 “Skyhigh,” traveled, many from the Angus community all over the world ventured to Minnesota to see him. Skyhigh was 63 inches tall when he was shown at the National Western Stock Show in Denver and gained high recognition from breeders around the Angus world. According to Sandra, Skyhigh became an early game-changer for the Angus breed at the time. The Bakers found more success in another one of their bulls. “We were fortunate to stumble on another bull from Alta Genetics,” explains Sandra. “Bruce Gordon was a representative for Alta at the time, and Alta owed us some money, so Bruce gave Leo and Mike a choice of four or five bulls to choose from.” She continues, “After studying pedigrees, Mike

asked about one of the choices, and Bruce said the semen wouldn’t freeze so they were going to cut off his head.” “Leo and Mike chose that one, put him with 35 cows and the bull bred 34 of the 35. This is how we acquired SAV Final Answer 0035. The rest is history,” Sandra adds. Sandra notes SAV Final Answer was 14 years old when he died. During the years they owned him, he sold 500,000 plus straws of semen and was first in registrations at the time. “Both LEMAR Eileenmere Lad 549 “Skyhigh” and SAV Final Answer 0035’s heads are mounted in the Angus Hall of Fame in Missouri,” Sandra states. Current operation In 1977, to facilitate the marketing of their cattle, Leo, Marilyn and Mike purchased the ranch in the Black Hills of South Dakota, just 10 miles

from the Wyoming border and 20 miles from the Montana border. “Leo passed away in 2016, and we continue where he left off – raising Black Angus cattle, the breed we love,” Sandra says. “Leo always said, ‘The best thing about an Angus cow is that it brings good people together.’” Today, Bakers LEMAR Angus continues to be a family owned and operated ranch with a passion for Black Angus cattle. According to their website, the Bakers LEMAR Angus cowherd is fertile, efficient and maintains the calving ease and maternal ability the Angus breed is known for. The website also notes Bakers LEMAR Angus strives to produce Angus cattle that perform with predictability. They place an emphasis on balanced EPDs, positive performance, easy fleshing ability, good carcass traits and disposition. The operation is also dedicated to using proven genetics that produce cattle with

high performance, quality and milking ability. They are focused on selecting and producing genetics for the future. “The aim at Bakers LEMAR Angus is to raise cattle that will perform in both purebred and commercial herds, and to bring good maternal traits of fertility, longevity and calving ease with growth and carcass ability,” explains Sandra. Annual production sale Bakers LEMAR Angus cattle are performance tested and marketed through their annual Spring Performance Sale, which the Bakers are already looking forward to. This year, the Bakers LEMAR Angus annual pro-

duction sale will be held April 13 at 1 p.m. in their sale barn at their ranch in St. Onge, S.D. The sale will feature bulls and commercial heifers out of Mill Bar Hickok 7242, AAR Bankroll 5016, Mohnen Intution 737, Carlson Resource 6038, Mill Bar Code Black 8554, SAV Intent 5590, AAR Frontman 6803, Mohnen Renown 2357 and KFLL Next Step 7001. Please visit bakerlemarangus.com for more information. Hannah Bugas is the assistant editor for the Wyoming Livestock Roundup. Send comments on this article to roundup@wylr.net.

Family owned – Bakers LEMAR Angus is proud to be a family owned and operated business. Their passion for Black Angus cattle has been passed down through the generations. Courtesy photo

Diamond Peak Cattle Company w w w. d i a mo n d p e a kc at t l e . com

Angus SimAngus

Yearlings 2 Year Olds

2 02 0 B u l l Sa l e s

La Junta, CO Feb. 21st PAP Tested Riverton, WY March 14th High Altitude Calving Ease Loma, CO March 28th Reference Sires

Early years – Starting in 1951, Leo and Marilyn Baker began raising Angus cattle in Minnesota, later moving to the Black Hills to improve their marketing capabilities. Courtesy photo

Hoover Dam

Spring Cove Crossbow

SS Trump B263

BUFORD BLUESTEM

EXAR All In One GAR Fail Safe

Give us a Call! Performance tested – Bakers LEMAR Angus performance tests each of their bulls and strives to produce cattle that perform with predictability. Courtesy photo

John Raftopoulos 970-326-8620

George Raftopoulos Angelo Raftopoulos 970-326-8621 970-756-8600

B12

A united voice

South Dakota Farm Bureau prioritizes farm, ranch and rural families Pierre, S.D – South Dakota Farm Bureau (SDFB) is a grassroots membership organization established in 1917 when the first county Farm Bureaus banded together to create the state organization, and today represents more than 16,000 farm, ranch and rural families. “South Dakota Farm Bureau works every day to represent, uphold and improve our state’s num-

ber one industry. We are a well-respected and effective voice in Pierre, representing the policies adopted each year by our members,” according to SDFB. Policy development “The policy-development process begins at the county level when members bring forward resolutions and vote on them at their county annual meeting,” says SDFB. “From there, approved resolutions

are brought to the state level and voted on by delegates at the South Dakota Farm Bureau annual meeting.” Adopted resolutions then become part of official SDFB policy, under which the organization operates and for which it lobbies in Pierre at the State Legislature. “Resolutions dealing with national issues go on for consideration by the

Wyoming Livestock Roundup • 2020 Winter Cattlemen’s Edition

American Farm Bureau Federation (AFBF),” says SDFB. “There issues are to be voted upon by delegates from each state Farm Bureau at the annual AFBF national convention.” Policy priorities Following some direction from AFBF, SDFB policy priorities include national hot button issues such as hemp production, as well as local issues such as chemical spray drift and financing for county and township roads. According to SDFB, the 2018 Farm Bill allowed states to legalize industrial

“South Dakota Farm Bureau works every day to represent, uphold and improve our state’s number one industry. We are a well-respected and effective voice in Pierre, representing the policies adopted each year by our members.” - South Dakota Farm Bureau hemp production by submitting plans to USDA. “USDA has 60 days to review the state plan and approve it or work with the state to change and make it acceptable,” says SDFB. “More than 40 states have approved the process and have, or are planning to, submit plans to USDA.” During the 2019 South Dakota Legislature, HB 1181 was approved and sent to the governor. The governor vetoed HB 1181. The House overrode the veto, but the Senate failed in their attempt, so HB 1181 did not become law. While SDFB does not currently have a policy relating to hemp, AFBF is pro-industrial hemp. “We support the production, processing, commercialization and utilization of industrial hemp and that it be regulated by USDA rather than the Drug Enforcement Agency (DEA),” says AFBF. “We support legislation to amend the Controlled Substance Act to exclude industrial hemp.” In an attempt to increase discussion about future hemp policy, SDFB listed pros and cons of legalization. Some of the pros include the state’s ability to background growers and approve seed tags to ensure the plant does not contain too much THC, the psychoactive ingredient commonly associated with marijuana. SDFB also notes hemp production brings about economic opportunities for both producers and processors, some of which have already testified they would be ready to process hemp. Hemp could also act as an alternative to existing crops with depressed cash flows. Most of the cons listed by SDFB have to do with the inability to easily distinguish between hemp and marijuana in a timely manner, making roadside stops and field testing extremely timely and costly. SDFB has also questioned the adequacy of laws surrounding damages from drift sprays. “We support state and local farm organizations

have an input in the handling and use guidelines of hazardous chemicals,” says SFBF. “We oppose any additional taxes and regulations on non-registered ag chemicals.” SDFB continues, “We oppose any additional taxes to pay for chemical spills and oppose cities, municipalities or townships enacting stricter regulations than current state or federal regulations in regard to the use, storage or disposal of ag chemicals.” “We oppose holding farmers legally or financially responsible for trace amounts of ag chemicals found in a water source providing manufacturer’s directions and instructions have been followed,” says SDFB. “We oppose holding present owners accountable for past violations of water protection or environmental laws by former owners of the land.” Counties in east-central South Dakota met recently and discussed how important local roads are for ag production. Also noted were the unsuccessful efforts for legislative action. Without additional funds, backlog of road conditions will likely increase. According to SDFB, one idea discussed was a small tax on dyed diesel, dedicated to county and township roads, would be paid by the main users of the local roads. Two-tenths of a cent per gallon would raise $3.2 million per year. All monies collected would be dedicated to local farmto-market roads. SDFB policy opposes adding a tax on dyed diesel fuel. SDFB policy has had the above policy for many years. They have always feared starting down the road of taxing fuel used off the highways for road purposes could be a slippery slope. Once started, it would be more easily increased or diverted. Please visit sdfbf.org for more information. Callie Hanson is the managing editor of the Wyoming Livestock Roundup. Send comments on this article to roundup@ wylr.net.

B13

Wyoming Livestock Roundup • 2020 Winter Cattlemen’s Edition

Growing event

Black Hills Stock Show evolves into premier winter event

Rapid City, S.D. - What started out in 1958 as an ag committee meeting at the Rapid City Laundry, has evolved into a premier event attended by people all over the country. Members of the Rapid City Chamber of Commerce Ag Committee gathered in that laundromat to brainstorm about a plan to incorporate the rural lifestyles into the urban community of Rapid City. At the time, members were concerned that with a 12 percent population living on farms or ranches, the rural way of life would soon be forgotten in favor of an urban lifestyle. It was their goal to create an event that could potentially preserve agricultural communities and lifestyles. What they came up with was the Black Hills Winter Show, which would become the Black Hills Stock Show (BHSS) eight years later. The first winter show was held in 1959 at the Central States Fairgrounds with three breeds of cattle - Angus, Hereford and Shorthorn. The event was deemed a success and has grown from there into what it is today. “There was not a lack of excitement,” according to the BHSS website revealing the history of the show. “Ranch wives took in the vendors that were housed in the Alfalfa Palace, along with demonstrations on cooking and sewing. The men were able to look at quality livestock and socialize with other people in the industry.”

Growing event The event continued to grow and control was passed on to the Black Hills Exposition in 1966, which changed the name to the Black Hills Stock Show. A horse sale was added to BHSS in 1980 along with a PRCA rodeo at the Civic Center. BHSS moved to the Civic Center in 1981 to provide the event with more room to grow. This year will be the 62nd Annual Black Hills Stock Show and Rodeo. Not unlike the first event 62 years ago, people still travel to Rapid City to take in more than 10 days of cattle and horse shows and sales, rodeos and other activities. More than 300 vendors take part in the annual event. The socialization and number of activities draw in many people, who have scheduled their annual vacation to coincide with BHSS. In fact, more than 330,000 people will attend the stock show. “The best thing about the stock show is the diversity,” says Ron Jeffries, general manager of BHSS. “There are events there for everyone to watch and participate in. As times have changed, the events have changed with them, but the cattle show and sale is still the mortar that holds the whole thing together.” 2020 show A pre-show will kick off this year’s BHSS the week of Jan. 19 with an AQHA versatility ranch horse competition, South Dakota Cutting Horse Association show, National Reined Cowhorse Association All-Around show and a winter Classic AQHA show. The 2020 Black Hills Stock Show two-day horse sale will be held Jan. 30 and 31 at the James Kjerstad Events Center at the Cen-

TORRINGTON LIVESTOCK MARKETS Live Auction • Private Treaty • Video Auction

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tral States Fairgrounds. This sale will feature 179 premier horses from barrel horses, cowhorses, reining and trail riding horses to prospects and roping horses. Friday’s sale will also feature the Ranch Horse Select Sale. Highlights during 2020 will be the Hutchison Western Stallion Row, which is an opportunity for customers to gain more information on different horse breeding programs and visit one-onone with breeders about their genetic programs. The cattle activities will kick off Feb. 2 with the Boehringer Ingelheim Commercial Heifer Show and Sale. During the week, 10 breeds will hold shows and sales including Angus, Charolais, Hereford, Red Angus, Gelbvieh, Shorthorn, Limousin, MaineAnjou, Simmental and ChiInfluence. The breed shows will

conclude with the announcement of the Supreme Row champion bull and heifer. The Cinch Trade show features more than 300 vendors and offers one-stop shopping under one roof. Customers can purchase anything from clothing, boots and tack to corral systems, cattle chutes, portable buildings, pickups and stock trailers. Rodeos and rodeo events are held most days. New to the lineup this year is the Roxor of the Black Hills Wild Bronc Ride. Spectators can watch 12 bronc riders in costume compete in bronc riding in the long-go. The four bronc riders who top the long-go will compete in a short-go. The 2020 Broncs for Breakfast consists of 32 ranch bronc riders “riding as ride can be” for eight seconds. The event is different from rodeo saddle bronc riding because competitors in this event will ride in a stock saddle for the competition. The event will kick off with a biscuits and gravy

breakfast, followed by a calcutta and then the main event. Other activities include a western art show and quick draw contest, an animal nursery, the Rodeo Zone, the Black Hills Queen contest, agricultural seminars and a Rodney Yost horsemanship clinic. BHSS also holds a Youth Day, which features a beef cook-off, livestock judging contest, horse quiz bowl, a youth beef show and other events. Several years ago, an All-American Sheep Day was added to the stock show. Although it started with the North American Sheep Dog Trials, the National Sheep Shearing Championships and the National Wool Handlers Championships have been successfully added to the annual lineup. This year’s All-American Sheep Day will also feature demonstrations on the Optical Fiber Diameter Technology (OFDA) and its application in the wool

industry, as well as a pregnancy testing and ultrasound demonstration in ewes and a loin eye ultrasound technology demonstration. Other activities at Sheep Day include South Dakota Sheep Growers Association (SDSGA) Make it With Wool contestants, a spinners circle, wool combing demonstration and sheep-related booths and retailers. Lamb entrees will be on the menu at food vendor displays and lamb appetizers will be served through a grant from the American Lamb Board and SDSGA. Also, Dakota Territory Buffalo Sale will be held at the James Kjerstad Events Center on Feb. 8. For more information about the Black Hills Stock Show and Rodeo, look them up on facebook or see their website blackhillsstockshow. com. Gayle Smith is a corresponding writer for the Wyoming Livestock Roundup. Send comments on this article to roundup@wylr.net.

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Blair Brothers Angus Ranch Raising cattle that have it all

When it comes to genetics, Blair Brothers Angus believes cattle can have it all. “Many breeders in the cattle business believe they have to give up certain traits in order to gain others. We disagree,” states the Blair Brother Angus website. “Our cattle excel in the pasture, feedlot and on the dinner plate.”

“We have the data to prove calving ease, maternal characteristics, adequate growth, moderate frame size, efficiency, fast gains and the ability to marble extremely well can all be put into one package,” their website continues. A brief history The Blair Brothers Angus Ranch got its start

Premium beef – The Blair brothers became founding members of U.S. Premium Beef in 1998. The brothers proactively incorporate high-quality carcass traits into their breeding objectives. Courtesy photo

when brothers Ed and Rich Blair began running the family ranch, passed down to them by their father, Veldon Blair. From the beginning, Ed and Rich knew exactly what they wanted in their herd – calving ease traits to efficiently calve more heifers and cattle that could excel in the feedlot. However, they soon ran into some difficulty finding locally sourced bulls with the genetic traits they were looking for. “We started artificially inseminating (AI) our heifers in 1988 because we couldn’t find the kind of bulls we wanted,” explains Rich. “Not long before, the Angus breed came out with expected progeny differences (EPDs) so there were some proven bulls identified as calving ease with good maternal and growth traits. They were exactly what we were looking

Wyoming Livestock Roundup • 2020 Winter Cattlemen’s Edition

for so we started AI’ing.” The brothers’ adoption of this reproductive technology resulted in swift success and popularity. “By the time we had calves that were two generations of AI, we had some neighbors and friends ask if we would save them some bull calves,” Rich says. “That first year, 1993, we sold 13 bulls and have only continued to grow from there.” In fact, each year, their calf crop increases with the growing demand for their high-quality bulls. Currently, they sell more than 400 bulls a year to breeders across the U.S. U.S. Premium Beef In 1998, the Blair brothers had the opportunity to become founding members of U.S. Premium Beef (USPB). “We bought shares in U.S. Premium Beef in 1998 and have marketed cattle on that grid every year since,” says Rich. USPB is a marketing company, which provides U.S. beef producers an oppor-

tunity to retain ownership of the beef they produce from ranch to retail. The company presents members with a carcass grid and then pays producers a premium for highquality grading cattle. Blair Brothers Angus has proactively incorporated high-quality carcass traits into their breeding objectives. “Carcass traits are important to the consumer and are the few traits the producer actually gets paid for that do not cost them on the ranch,” reads their website. “When killed on a grid, our offspring have achieved 100 percent Choice and 50 percent Prime. These cattle brought back $200 per head over the market price, and we want our customers to achieve the same results.” Cattle that have it all Today, Ed and Rich continue to own and operate Blair Brothers Angus alongside Ed’s son, Chad and Rich’s son, Britton. Throughout the last few decades, they have strived to produce cattle that have it all. “Calving ease continues to be a priority as well as maintaining increased feedlot and carcass performance,” reads their website. “We strive to produce functional females that work for all kinds of producers and environments.” “Our goal is to produce

possible feeder calves and low maintenance females that work for our customers’ operation and cattle they are proud of incorporating into their herds,” Rich says. “We don’t believe our customers should have to worry about dystocia, bad udders and watch their backs while dealing with a calf.” Blair Brothers Angus continues to utilize AI technology and select and use AI sires based on their proven EPDs and DNA profiles. “We continue to use AI sires because they are able to produce the top genetics and power in our offspring while still maintaining soundness on their feet and legs,” says their website. The website continues, “Every bull for sale in our lot is a direct product of AI, through both its sire and dam. Because of this, the majority of our bulls are stacked five generations deep in proven AI pedigrees. We precisely built a cowherd which allows us to offer bulls in volume and are guaranteed to be the most reliable source of predictable genetics for our customers.” Please visit blairbrosangus.com for more information. Hannah Bugas is the assistant editor for the Wyoming Livestock Roundup. Send comments on this article to roundup@wylr.net.

Operation goals – The goal of Blair Brothers Angus is to produce possible feeder calves and low maintenance females for potential customers. Courtesy photo

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Wyoming Livestock Roundup • 2020 Winter Cattlemen’s Edition

Bieber Red Angus Fever Bieber family believes Red Angus is the answer

In the early 1960s, brothers Ron and Leroy Bieber purchased some property and started raising Hereford cattle. Amidst the red and white herd were a few baldys, which ended up producing 60 more pounds on average than the Herefords. This led to Ron’s quest for the perfect cow. Crossbred cattle In 1964, the brothers split their operations. Ron and his wife, Lois, purchased their first Shorthorn bull shortly after. Two years later, the couple bought 35 Shorthorn cattle bred to a polled Hereford bull. After this, Ron and Lois realized systematic crossbreeding would result in cattle with superior weights and better breedback as well as eliminate pinkeye, cancer eye and prolapse, so they decided to convert their entire cowherd to crossbred cattle. In 1967, the Biebers decided it was time to go searching for the next cross to use on their operation. A year later, Ron saw an ad in the Western Livestock Reporter for 50 registered Red Angus cows in May, Idaho. He packed his things and headed off to Idaho where he was greeted by Gene Cook who took him on a tour of his Red Angus operation. Ron hand-picked 14 of Gene’s cows and had them shipped to his place near

Leola, S.D. in early December. This marked the official beginning of their Red Angus seedstock operation. Red Angus is the answer It didn’t take long after his first Red Angus purchase for Ron to fall in love with the breed. In fact, in September 1969, Ron bought 20 head of Red Angus females during R.C. Buckner’s dispersion sale in Tyler, Texas. In the fall of 1975, he sold his crossbred herd and converted his ranch to a purebred Red Angus operation. “My father didn’t think the Red Angus bulls on his Hereford/Shorthorn cross cows were the answer,” notes Ron’s son, Craig Bieber. “So he converted to just Red Angus cattle and really liked them. He started learning more about the breed and thought it would be worthwhile for him to run a Red Angus operation.” Overcoming challenges Although things seemed smooth sailing after Ron had found the perfect cow to fit his operation, the Biebers ran into some challenges like all cattle operations do. In 1975, the family started having some difficulty selling their bulls. This led to their decision to host an annual production sale. The Biebers put up an insulated Morton building, which continues to host Bieber Red Angus sales to this day. “We currently have two or

more sales a year,” says Craig. “We host our annual bull sale on the first Thursday in March and our annual female production sale on the second Thursday in November.” This past year, Bieber Red Angus hosted four different sales – their Bieber Fever Spring Production Sale in March at their ranch in Leola, S.D., their Bieber Fever in the Southeast Sale in October at Chatel Farms in Reidsville, Ga., their Bieber Fever Turnout Bull Sale in May at Hub City Livestock in Aberdeen, S.D. and their Bieber Fever Fall Female and Bull Production Sale in November at their ranch. “We have our Bieber Fever Spring Production Sale coming up on March 5 at our ranch in Leola, S.D.,” states Craig. “We will be selling 275 Red Angus yearling bulls.” Working toward superior genetics Bieber Red Angus’ web-

site notes in the early years, Bieber Red Angus only provided birthweights, weaning weights and rate of gain on calves from weaning to yearling at each sale. Now they provide 12 expected progeny differences (EPDs) and nine weights and measurements on all of their bulls. Since the first Red Angus sire summary was produced in 1986, their sires have held over 101 trait leader positions for birth, weaning, yearling, milk and stayability EPDs, according to their website. “Because there is a high correlation between feed efficiency, growth and meat yield, our 30 years of selection for optimum growth has resulted in cattle that produce superior carcass traits,” their website reads. “Maternal traits will always have a high priority in our herd, and we have continually selected for balanced cattle with an emphasis on optimum growth. Balanced cattle have high fertility, adequate milk, longevity, growth and quality red meat yield.” The motto at Bieber Red Angus is fault free practical

“Our goal is to improve our customers’ profitability by producing genetically superior cattle.” – Craig Bieber, Bieber Red Angus cattle. “Our goal is to improve our customers’ profitability by producing genetically superior cattle,” says Craig. “Our big thing is that we raise our cattle in a commercially oriented system where the best cattle need to excel under normal conditions without a lot of extra feed and care.” They also strongly believe every good bull needs an outstanding dam because every progressive program has supe-

rior females producing a calf every year. “We select and breed the top 70 percent of all heifers born here in order to ensure the best females are producing our customers’ next herd sire,” reads their website. Please visit bieberredangus.com for more information. Hannah Bugas is the assistant editor for the Wyoming Livestock Roundup. Send comments on this article to roundup@wylr.net.

Outstanding dams – Though their focus is on bulls, the Biebers believe every good bull needs an outstanding dam. Courtesy photo

Pilakowski/Carter angus

Annual Performance Tested Bull Sale

Monday, F e b r u a r y

10 , 2020

1:00 pm MST at Lightning Valley Ranch • 5 miles east of Arthur, NE on Hwy 92

INVESTING IN YOUR LEGACY Selling 47 Bulls designed to meet the demands of all segments of the cattle industry

20 Bulls Top 10% for Weaning • 18 Bulls Top 10% for Yearling 9 Bulls Top 10% for Ribeye • 20 Bulls Top 10% for $Weaning

Family tradition – What began as a small operation in 1960 has bloomed into a multi-generational operation with a passion for highquality cattle. From L to R: Jake Harms, Hartley Harms, Kristin Harms, Peggy Bieber, Presley Payne, Craig Bieber, Megan Payne, Kylie Payne and Eric Payne. Courtesy photo

Carter’s Unique G211

BW 1.0 • WW 68 • YW 127 • Milk 30 $W 77 • $B 159 Lot 2

MMP Unique G44

BW 2.6 • WW 72 • YW 121 • Milk 25 $W 77 • $B 162 Lot 13 Red Angus – Ron Bieber purchased his first red Angus cattle in 1967. Courtesy photo

Carter’s Southern Charm G227

BW 2.4 • WW 74 • YW 129 • Milk 22 $W 70 • $B 164 Lot 4

Carter’s Capitalist G236

BW 0.6 • WW 58 • YW 112 • Milk 37 $W 71 • $B 137 Lot 19

Sale will be broadcast at www.dvauction.com

Bulls have been Angus GS tested

Carter’s Appearance G216

BW -0.8 • WW 56 • YW 97 • Milk 35 $W 77 • $B 108 Lot 9

Carter’s Southern Charm G167

BW 1.9 • WW 60 • YW 117 • Milk 29 $W 60 • $B 168 Lot 40

Also selling sons of:

Bubs Southern Charm, Deer Valley Unique, Frey’s Appearance, Poss Achievement, LD Capitalist 316, SS Niagara

PILAKOWSKI/CARTER ANGUS • MIKE PILAKOWSKI • 308-249-0885 CELL 502 East Hwy 92 • Arthur, NE 69121 Visit our site for up to date information

Purebred focus – After falling in love with the Red Angus breed, Ron Bieber converted his ranch to a purebred Red Angus operation. Courtesy photo

www.carterfamilyangus.com Design by Chrisman Cattle Services

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Wyoming Livestock Roundup • 2020 Winter Cattlemen’s Edition