May 13, 2025 • 19 mins
Belinda Garland brings a unique perspective to the beef industry as both a fourth-generation New Mexico rancher and the first female Executive Director of the New Mexico Livestock Board. Her story begins in the 1870s when her great-grandfather settled in Torrance County after the Civil War, establishing a ranching legacy that continues today.
Growing up without brothers meant Belinda and her sister became "the cowboys" – learning to work cattle, developing strong work ethics, and gaining hands-on experience that would shape her future. This upbringing, combined with participation in 4-H and FFA, led to a lifelong passion for agriculture that transcends simply raising cattle. As Belinda eloquently explains, ranchers are stewards who "take care of our land, preserve wildlife, and help all ecosystems." This holistic approach to ranching reflects her deep understanding of how beef production intersects with environmental sustainability.
The challenges of modern ranching come alive through Belinda's candid observations. "Every day on a ranch is a fight to survive," she notes, describing the constant balancing act between climate conditions, market fluctuations, predator management, and changing rural demographics. Her insights into seasonal management decisions – from choosing calving seasons that avoid both harsh winter conditions and summer heat that can cause mastitis, to maintaining appropriate protein levels in cattle diets – demonstrate the complex knowledge required for successful ranching. Perhaps most touching is her description of spring mornings with coffee in hand, watching newborn calves play as the sun rises – a reminder of why she continues to ranch despite the challenges.
Under Belinda's leadership, the New Mexico Livestock Board has achieved significant milestones, including establishing an in-state meat inspection program and unifying operations across the state. Her closing message emphasizes the importance of protecting the laws and heritage that safeguard the beef industry. From choppy ice at dawn to driving into town for her administrative role, Belinda embodies the dedication and versatility that keeps New Mexico's beef traditions alive. Listen now to gain a deeper appreciation for the people behind your favorite beef dishes – including Belinda's personal favorite, shredded beef brisket tacos with green chile.
Dion's is has a new menu item! Try their Green Chile Bacon Cheeseburger Pizza today.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:04):
Welcome back to another episode of Behind the
Burger, our podcast with the NewMexico Beef Council.
I am here with Belinda Garlandfrom the New Mexico Livestock
Board.
Belinda, will you introduceyourself and give us a
background?
Speaker 2 (00:19):
Sure.
Thank you for inviting me forthis.
My name is Belinda Garland.
I am the Executive Director forthe New Mexico Livestock Board.
I've been here a little overfive years now, so just a little
background on myself.
I'm working on my 34th year inpublic administration for the
state and the counties.
I grew up on a small ranch inTorrance County and through my
(00:43):
growing up I have 4-H and FFAprojects.
I did livestock judging, whichgot me into college, and I went
to college in Casper, wyomingand the Panhandle State
University in Panhandle ofOklahoma.
During that time I've worked insome Western clothing stores,
worked in feed yards, the salebarns and then just always
(01:04):
worked on the family ranch aswell.
Speaker 1 (01:07):
What a neat upbringing and experience, I
think.
I think that's a great way togrow up and then continue, and
then it sounds like you've had alot of career diversity.
Well, tell us specifically,kind of, about your family
operation and the history of theoperation of the ranch.
Speaker 2 (01:23):
So my great-grandfather came to where
I'm at now after the Civil War.
He kind of has a unique story.
He was from the Georgia areaand after the Civil War he
migrated out of there and hemoved several times, but the
last place he landed is wherewe're at now.
So probably in the 1870s he camethere.
So I am a fourth-generationrancher.
(01:44):
He started ranching and doingsome dry land farming.
My grandfather continued that,my father continued it and I
have as well.
So we've been there a very longtime.
We're kind of proud of ourbackground, like most ranchers
are, and, like I said, we allworked.
I have one sister.
I didn't have any brothers, somy sister and I got to be the
cowboys, which I think taught usa lot about just working cattle
(02:09):
, a lot of work ethics.
My father, like I said, he hadus in 4-H where we showed steers
and lambs, and also in FFA.
I kept that up all the waythrough high school until I
graduated.
So we're very proud of ourlittle operation.
Speaker 1 (02:27):
I think there's a lot of t-shirts and sayings now
that sometimes the best cowboysare cowgirls right, we can
support that.
What is the most rewarding partof being in the beef industry?
Speaker 2 (02:39):
I don't know To me I kind of have a bigger scope.
I kind of think that I'm veryproud that I'm a very crucial
part of having survival on theearth for a lot of people and
just protecting our earth.
The ranchers, you know.
I know that we say we justraise cattle, but we don't.
We take care of our land, wepreserve wildlife, we really
(03:02):
help all ecosystems out thereand I'm just a very small, tiny
part of that but I'm very proudof that.
Speaker 1 (03:09):
Absolutely, I think.
Even in my role in an office, Iknow that getting to serve
ranchers and getting to serveagriculture or the agriculture
industry is an important part offeeding the world, right?
Yes, yes, so obviously that'skind of talking about your
ranching and your career.
But speaking of the ranch, canyou talk about New Mexico's
(03:32):
landscapes and how that impactshow you care for the cattle and
care for the land?
Speaker 2 (03:37):
So where we're located is kind of a unique area
.
We're right in the foothills ofthe Manzano Mountains on the
east side.
We're kind of right where thefoothills of the Manzano
Mountains on the east side,we're kind of right where the
elevation starts to climb.
So we do have to plan forwinter there.
You know, we manage our bullsto where we're not calving too
early just because of the latesnows and the cold, and so
(03:59):
that's part of it.
We also have to.
We have pretty good grass wherewe're at if we have the
rainfall, like anybody else.
But we manage our livestock andthe protein and their nutrition
based off the quality of thegrass and the times of the year.
So you have to take all of thatinto account when you're
managing your herd.
You know, do you want to calvein June?
(04:21):
Do you want to calve inFebruary?
What's the weather like, what'sthe predator situation like?
All of that comes into play.
Speaker 1 (04:28):
Oh, there's so many factors.
It's almost unimaginable all ofthe things as a rancher that
you are a steward of and thatyou are paying attention to.
Can you give an example of howyou care for your cattle to
ensure their health andwell-being?
I guess you already mentioned,you know, checking protein
levels and grass.
So if you want to go more intothat or something else, you know
, I think good vaccination ofyour livestock is very important
(04:51):
.
Speaker 2 (04:51):
I know there's a lot of producers out there that
don't like to vaccinate, but weactually, when I was a child, we
experienced some blacklegoutbreak and I was very little
too during the brucellosis time,and I was very little too
during the brucellosis time.
But I think just vaccinating isvery, very important.
And just watching your animalsI learned an important lesson a
(05:12):
couple of years ago.
I will tell you this why peoplecalve in the spring and not in
the summer?
Because you have mastitis,because it's so hot.
I had a couple of cows had latecalves.
We really had never experienceda lot of that and I was like,
oh, now I see why you want yourcalves earlier.
Because when the cows aregiving a lot of milk and the
(05:33):
calves can't get it all, youhave to deal with the mastitis.
Speaker 1 (05:37):
Okay, yeah, I think that's the interesting balance
of you don't want it too cold,you don't want it too cold, but
you don't want it too hot.
Right, there's a reason, right,right?
Speaker 2 (05:46):
And then just you have to pay attention to the
quality of your grass, how muchrain you're getting or not
getting, and then the amount ofcattle that you have on your
grass.
And there's just a lot ofmanagement, a lot of monitoring.
Of course, you're alwayslooking if you have something
sick.
We actually had some pink eyebreakout in our cattle.
(06:09):
It's been several years ago now, but Mike McAllister helped me
work through that.
Thank God for him.
We all need a good veterinarian.
Yes, we do.
You always want to pay yourveterinarian because you're
going to need them.
Speaker 1 (06:22):
Yeah, you want them to call you back.
Speaker 2 (06:24):
Yes, yes, but I think just monitoring and paying
attention to your cattle is very, very important.
Speaker 1 (06:33):
Oh, and it's nonstop.
Right, it's Every day.
Yeah, every day.
We always have talked about,you know, if a family member
misses a holiday meal orsomething because they work in
the industry, well, the cow'sgot to eat.
It might Maybe one of thebiggest challenges, or another
challenge, because obviouslywe've already identified them as
(06:55):
easy.
What is maybe your biggestchallenge that you all face at
your ranch?
Speaker 2 (07:01):
So I think some of ours is.
My grandfather said that everyday on a ranch is a fight to
survive, and I think he's reallyright, because you fight the
climate, you fight the market,you fight the predators and you
fight your neighbors.
So you know, some neighbors arereally good if they're in the
same industry and they work with, you get along well.
(07:23):
But the changing of theatmosphere in small ranching is
big because people are movingout of the city into more rural
areas.
So a lot of that.
Sometimes there aredisagreements with your
neighbors.
So I truly believe it's a, it'sjust a fight to survive.
Speaker 1 (07:45):
Oh, no doubt.
I think one of the things wewere talking about recently is
the, the.
I think it's like secondgeneration removed.
Most people are a generation ortwo or three now removed from
where their food comes from,right, so the understanding of
what you're doing on youroperation doesn't connect to
what they're getting at thegrocery store all the time.
(08:05):
So, that's kind of the goal ofthe podcast.
Right, we want to talk about itRight.
Speaker 2 (08:09):
You know, and a lot of people think, because they go
out and they buy 10 head ofcows, that that makes them a
rancher.
But there's so much to learn.
I mean, my father would saythat you would spend a lifetime
in the industry and not knoweverything, and he's right.
There's just so much to learnevery day.
Speaker 1 (08:27):
Yes, yes, no doubt, no doubt.
I am trying to learn as much asI can and I, you know, work in
the office and live in the city,and I want to learn and
understand as much as I can,because there's so much to learn
.
So what is one thing I guess Ifeel like, again, everything
(08:48):
you've said has kind of answeredthis question too.
But what's one thing mostpeople don't know about raising
beef in New Mexico too, butwhat's one thing most people
don't know about raising beef inNew Mexico.
Speaker 2 (08:56):
I think my answer to that would be that, really,
cattle producers are in a stateor a family, and I have a really
good example of that.
My father's been deceased quitesome time, but a couple months
after he passed away, bill Kingwalked up to me at the sale barn
in Belen and shook my hand,gave his condolences to myself
and my mother and he said if youneed anything, I'll send men to
(09:17):
help you.
So that was really reallyimpressive to me.
At that time I was younger andI was thinking man, you know,
does.
That really is important to himthat we all survive and that
we're all working towards thesame goal and doing well.
Speaker 1 (09:35):
What a blessing that we do get to work with such
wonderful people and that thereare so many good seeds, so many
good seeds, in New Mexico beefindustry.
I agree wholeheartedly.
What is your favorite part ofranching?
Speaker 2 (09:54):
Spring.
I love spring, I love the greengrass and I love the babies.
I have a.
I sent you guys a picture of acalf on some hay and that was in
the springtime.
I, when I was growing up, youknow we had goats and sheep and
we we had all kinds of babies,which Rob and I don't have right
now, but I just, I love all ofthat.
I love to get up in themornings when the sun's coming
(10:15):
up and it's getting a littlewarmer and you just go out and
have a cup of coffee and watchthe babies play.
Speaker 1 (10:22):
They are special animals.
Yeah, they are special animalsand it's, I know sometimes.
We were speaking to a grouprecently that maybe had a hard
time understanding how specialthe animals are and then that we
are going to harvest them forsustenance, right Right, and I
think that is maybe a hard thingto explain and I don't know the
best way yet, necessarily,other than being a good steward
(10:42):
of the animals and making surethat we're using them
efficiently, that we're raisingthem humanely, and all of that
to provide a good product.
Because, you know, we believethat beef is a very high-quality
protein, right, right.
And if we want to, you know,feed the world and help meet
nutrient deficiencies oranything like that, it's going
(11:04):
to take some animal protein andwe hope it's beef.
Speaker 2 (11:08):
My father always would tell us that you know,
this is just the cycle of life.
We would raise a calf on thebottle, you know you'd get
really attached to him becauseyou're holding him and you're
feeding him every day and he'srelying on you, and then, and
then you, you actually send himoff to slaughter.
Speaker 1 (11:23):
So yeah, it's kind of just the cycle of life,
absolutely, absolutely, and animportant part of it, and an
important part of it.
And if it, if it makes youuncomfortable.
Speaker 2 (11:46):
maybe that means you care enough and that you're
working hard on them.
So maybe, I guess, is thereanything else about your family
or and stuff.
And my sister still helps atthe ranch and stuff and Rob he's
my partner in all of it.
I don't know what I would havedone without him in all these
years.
Speaker 1 (11:59):
It's good to have good family right and have a
good partner.
So tell me about your role withthe New Mexico Livestock Board.
Speaker 2 (12:07):
So I am the executive director.
I've been here a little overfive years now.
I'm the executive director.
I've been here a little overfive years now.
I'm the first woman to havethis position.
I know I had a lot of peopleask me if I got the job just
because I was a woman.
And I told them well, I hopenot, because I also have a lot
of livestock and agriculturalbackground.
I have a bachelor's in animalscience and a bachelor's in
agricultural business.
(12:28):
And I told them I said you know, I think I've paid my dues.
I've worked in feed yards, salebarns, ranches.
I've done a lot of agriculturalwork.
So I oversee the agency, but Ithink I'm just part of the team.
Speaker 1 (12:41):
Absolutely Well.
I think it's a special thing inNew Mexico to see a lot of
female leaders and a lot ofwomen in agriculture.
In fact, a lot of our podcastguests have been women, because
there's women leaders and wehave been accepted as a woman in
agriculture.
So I think you're another, youknow inspiration and another
example of that.
So I think you have the job,because you're good at your job
(13:05):
and you just happen to be awoman, which helps for some of
us to be inspired and encouragedthat we can be leaders as well.
And so is there something thatyou're excited about working on,
or something that you'verecently done at the Livestock
Board?
What's something that you guysare excited about?
Speaker 2 (13:26):
So one thing I'm really proud about is that we've
accomplished a lot during thelegislative sessions.
It took us five years but wegot the in-state meat inspection
program started.
Finally, I'm super excited thatwe have Eddie and Kayla hired
now.
They're going to be the deputydirector and the director and
they're going to do an awesomejob to get this program stood up
(13:49):
.
They're really into thisprogram and I think this program
is going to do well and go far.
You know I know the words outthat we got our fees caps
increased during this lastsession.
I think that during the past fewyears we've just got a lot
better reception from thelegislators than what we did
when I first started in this jobleaders, than what we did when
(14:15):
I first started in this job.
I think.
Probably I think the thing thatI'm the proudest of is that we
function as one team.
Now.
There was a lot of divisionwhen I came and now it's not
area one versus area four.
We're just the New MexicoLivestock Board and all the
areas help each other.
All of the inspectors arewilling to train and assist each
other and we help the state vetin any way we can, which just
(14:38):
that's just a big plus for theproducers out there, and all of
the enforcement and theinspections that we do are
consistent across the state nowand I'm very proud of that.
It took a huge effort on all ofus to get that accomplished,
but I think we're there.
Oh, you absolutely should beproud of that.
It took a huge effort on all ofus to get that accomplished,
but I think we're there.
Speaker 1 (14:53):
Oh, you absolutely should be proud of that.
I think we're everyone's betterwhen working as a team.
And congratulations on thelegislative session as well,
thank you.
So you know, when we weretalking a week or two ago and we
were hoping you were hoping forsome snow, right?
We were talking a week or twoago and we were hoping you're
hoping for some snow, right?
And which means which you know,snow and cold means maybe
(15:14):
you're breaking ice on the watertroughs, maybe you're checking
calves in the snow, and thenyou're also, you know, getting
up and driving to town for yourjob.
So what makes you continue todo it?
Speaker 2 (15:29):
What makes you continue to ranch continue to
support the beef industry.
I have loved this industrysince I was a child, you know I
was the first one out the doorevery morning and it didn't
bother me to go chop ice, I was,and I loved being in the barns
with all the animals and I justlove being outside.
I mean, I go get up and I go toan office because I need to pay
(15:53):
my bills and I like the jobthat I have.
I do, don't get me wrong, butbeing in the corrals and being
with the animals is really whereI want to be every day, and
maybe one day I'll get to dojust that.
Absolutely that would bewell-deserved.
And I did get snow.
I got like 12 inches of snowthat week.
Speaker 1 (16:12):
Yeah, that's always the conversation.
And then you hope I know thistime was good to ask hey, did
you get the snow you were hopingfor?
This time was good.
Other times, you know, youdon't want to ask.
Well, we appreciate that youcontinue to work in your role
and continue to raise cattle.
Is there anything else thatyou'd like to add about the beef
industry or the livestock board?
Speaker 2 (16:28):
You know, some people think I'm crazy, but I think
that the livestock industry,cattle producers in particular
they need to really protecttheir heritage and the laws that
are out there.
Chapter 77, the New MexicoLivestock Board Overseas, is
those laws were, in fact, reallybefore New Mexico was a state
(16:49):
and they're so crucial toprotecting this industry and
that's what us and New MexicoCattle Growers, New Mexico Beef
Council, that's what we're allworking together to preserve out
there and I think if we losethose laws and those protections
, this industry might be introuble.
So I really encourage everybodyto stay focused, stay educated
(17:13):
and help wherever they can.
Speaker 1 (17:15):
Absolutely.
I think that's an importantmessage.
I think on the Beef Council wehope we can tell the story of
the heritage and tell the storyof how important it is and
continue to promote ranching,and then we appreciate you and
the Livestock Board and thecattle growers pushing on the
policy side, because I think ittakes all all kinds of kinds.
It does so as kind of a lastquestion what's your favorite
(17:38):
way to eat beef, or maybe afavorite recipe?
If you'd be willing to share it, we could put it on the website
.
But what's your favorite?
Speaker 2 (17:45):
I have to tell you I'm a taco person.
I love tacos, ground beef,shredded beef, any way you can
fix beef in a taco.
I'm there so I don't reallyhave a recipe for you, but I
might try to find one and sendit to you.
But I love, like the shreddedbeef brisket tacos with green
chili.
Yeah, that's good.
(18:05):
I could eat those every day.
Speaker 1 (18:08):
Me too.
I love tacos.
That is a great one.
Well, I know we have tons oftaco recipes in the queue, but
maybe we should customize onefor you that we'll put on our
website that's got green chilion there.
That'd be pretty special,because I know we've got to have
the New Mexico flavor.
There you go.
Well, I just thank you so muchfor joining us for the podcast
(18:30):
and appreciate all you do againto raise cattle, to help feed
the world and to work in thelivestock board.
We really appreciate your rolein the industry and thank you
for joining the podcast andtaking a chance.
Thank you, thanks for having meBehind.
The Burger is a podcastproduced by the New Mexico Beef
Council with the goal of tellingthe stories of the cattlemen
and cattlewomen of the NewMexico beef industry.
(18:52):
Thank you for joining us fortoday's episode.
If you'd like more information,please visit nmbeefcom.
Whether it be a burger, a steakor another beef dish, we hope
you're enjoying beef at yournext meal.
Welcome back to another episode of Behind the
Burger, our podcast with the NewMexico Beef Council.
I am here with Belinda Garlandfrom the New Mexico Livestock
Board.
Belinda, will you introduceyourself and give us a
background?
Speaker 2 (00:19):
Sure.
Thank you for inviting me forthis.
My name is Belinda Garland.
I am the Executive Director forthe New Mexico Livestock Board.
I've been here a little overfive years now, so just a little
background on myself.
I'm working on my 34th year inpublic administration for the
state and the counties.
I grew up on a small ranch inTorrance County and through my
(00:43):
growing up I have 4-H and FFAprojects.
I did livestock judging, whichgot me into college, and I went
to college in Casper, wyomingand the Panhandle State
University in Panhandle ofOklahoma.
During that time I've worked insome Western clothing stores,
worked in feed yards, the salebarns and then just always
(01:04):
worked on the family ranch aswell.
Speaker 1 (01:07):
What a neat upbringing and experience, I
think.
I think that's a great way togrow up and then continue, and
then it sounds like you've had alot of career diversity.
Well, tell us specifically,kind of, about your family
operation and the history of theoperation of the ranch.
Speaker 2 (01:23):
So my great-grandfather came to where
I'm at now after the Civil War.
He kind of has a unique story.
He was from the Georgia areaand after the Civil War he
migrated out of there and hemoved several times, but the
last place he landed is wherewe're at now.
So probably in the 1870s he camethere.
So I am a fourth-generationrancher.
(01:44):
He started ranching and doingsome dry land farming.
My grandfather continued that,my father continued it and I
have as well.
So we've been there a very longtime.
We're kind of proud of ourbackground, like most ranchers
are, and, like I said, we allworked.
I have one sister.
I didn't have any brothers, somy sister and I got to be the
cowboys, which I think taught usa lot about just working cattle
(02:09):
, a lot of work ethics.
My father, like I said, he hadus in 4-H where we showed steers
and lambs, and also in FFA.
I kept that up all the waythrough high school until I
graduated.
So we're very proud of ourlittle operation.
Speaker 1 (02:27):
I think there's a lot of t-shirts and sayings now
that sometimes the best cowboysare cowgirls right, we can
support that.
What is the most rewarding partof being in the beef industry?
Speaker 2 (02:39):
I don't know To me I kind of have a bigger scope.
I kind of think that I'm veryproud that I'm a very crucial
part of having survival on theearth for a lot of people and
just protecting our earth.
The ranchers, you know.
I know that we say we justraise cattle, but we don't.
We take care of our land, wepreserve wildlife, we really
(03:02):
help all ecosystems out thereand I'm just a very small, tiny
part of that but I'm very proudof that.
Speaker 1 (03:09):
Absolutely, I think.
Even in my role in an office, Iknow that getting to serve
ranchers and getting to serveagriculture or the agriculture
industry is an important part offeeding the world, right?
Yes, yes, so obviously that'skind of talking about your
ranching and your career.
But speaking of the ranch, canyou talk about New Mexico's
(03:32):
landscapes and how that impactshow you care for the cattle and
care for the land?
Speaker 2 (03:37):
So where we're located is kind of a unique area
.
We're right in the foothills ofthe Manzano Mountains on the
east side.
We're kind of right where thefoothills of the Manzano
Mountains on the east side,we're kind of right where the
elevation starts to climb.
So we do have to plan forwinter there.
You know, we manage our bullsto where we're not calving too
early just because of the latesnows and the cold, and so
(03:59):
that's part of it.
We also have to.
We have pretty good grass wherewe're at if we have the
rainfall, like anybody else.
But we manage our livestock andthe protein and their nutrition
based off the quality of thegrass and the times of the year.
So you have to take all of thatinto account when you're
managing your herd.
You know, do you want to calvein June?
(04:21):
Do you want to calve inFebruary?
What's the weather like, what'sthe predator situation like?
All of that comes into play.
Speaker 1 (04:28):
Oh, there's so many factors.
It's almost unimaginable all ofthe things as a rancher that
you are a steward of and thatyou are paying attention to.
Can you give an example of howyou care for your cattle to
ensure their health andwell-being?
I guess you already mentioned,you know, checking protein
levels and grass.
So if you want to go more intothat or something else, you know
, I think good vaccination ofyour livestock is very important
(04:51):
.
Speaker 2 (04:51):
I know there's a lot of producers out there that
don't like to vaccinate, but weactually, when I was a child, we
experienced some blacklegoutbreak and I was very little
too during the brucellosis time,and I was very little too
during the brucellosis time.
But I think just vaccinating isvery, very important.
And just watching your animalsI learned an important lesson a
(05:12):
couple of years ago.
I will tell you this why peoplecalve in the spring and not in
the summer?
Because you have mastitis,because it's so hot.
I had a couple of cows had latecalves.
We really had never experienceda lot of that and I was like,
oh, now I see why you want yourcalves earlier.
Because when the cows aregiving a lot of milk and the
(05:33):
calves can't get it all, youhave to deal with the mastitis.
Speaker 1 (05:37):
Okay, yeah, I think that's the interesting balance
of you don't want it too cold,you don't want it too cold, but
you don't want it too hot.
Right, there's a reason, right,right?
Speaker 2 (05:46):
And then just you have to pay attention to the
quality of your grass, how muchrain you're getting or not
getting, and then the amount ofcattle that you have on your
grass.
And there's just a lot ofmanagement, a lot of monitoring.
Of course, you're alwayslooking if you have something
sick.
We actually had some pink eyebreakout in our cattle.
(06:09):
It's been several years ago now, but Mike McAllister helped me
work through that.
Thank God for him.
We all need a good veterinarian.
Yes, we do.
You always want to pay yourveterinarian because you're
going to need them.
Speaker 1 (06:22):
Yeah, you want them to call you back.
Speaker 2 (06:24):
Yes, yes, but I think just monitoring and paying
attention to your cattle is very, very important.
Speaker 1 (06:33):
Oh, and it's nonstop.
Right, it's Every day.
Yeah, every day.
We always have talked about,you know, if a family member
misses a holiday meal orsomething because they work in
the industry, well, the cow'sgot to eat.
It might Maybe one of thebiggest challenges, or another
challenge, because obviouslywe've already identified them as
(06:55):
easy.
What is maybe your biggestchallenge that you all face at
your ranch?
Speaker 2 (07:01):
So I think some of ours is.
My grandfather said that everyday on a ranch is a fight to
survive, and I think he's reallyright, because you fight the
climate, you fight the market,you fight the predators and you
fight your neighbors.
So you know, some neighbors arereally good if they're in the
same industry and they work with, you get along well.
(07:23):
But the changing of theatmosphere in small ranching is
big because people are movingout of the city into more rural
areas.
So a lot of that.
Sometimes there aredisagreements with your
neighbors.
So I truly believe it's a, it'sjust a fight to survive.
Speaker 1 (07:45):
Oh, no doubt.
I think one of the things wewere talking about recently is
the, the.
I think it's like secondgeneration removed.
Most people are a generation ortwo or three now removed from
where their food comes from,right, so the understanding of
what you're doing on youroperation doesn't connect to
what they're getting at thegrocery store all the time.
(08:05):
So, that's kind of the goal ofthe podcast.
Right, we want to talk about itRight.
Speaker 2 (08:09):
You know, and a lot of people think, because they go
out and they buy 10 head ofcows, that that makes them a
rancher.
But there's so much to learn.
I mean, my father would saythat you would spend a lifetime
in the industry and not knoweverything, and he's right.
There's just so much to learnevery day.
Speaker 1 (08:27):
Yes, yes, no doubt, no doubt.
I am trying to learn as much asI can and I, you know, work in
the office and live in the city,and I want to learn and
understand as much as I can,because there's so much to learn
.
So what is one thing I guess Ifeel like, again, everything
(08:48):
you've said has kind of answeredthis question too.
But what's one thing mostpeople don't know about raising
beef in New Mexico too, butwhat's one thing most people
don't know about raising beef inNew Mexico.
Speaker 2 (08:56):
I think my answer to that would be that, really,
cattle producers are in a stateor a family, and I have a really
good example of that.
My father's been deceased quitesome time, but a couple months
after he passed away, bill Kingwalked up to me at the sale barn
in Belen and shook my hand,gave his condolences to myself
and my mother and he said if youneed anything, I'll send men to
(09:17):
help you.
So that was really reallyimpressive to me.
At that time I was younger andI was thinking man, you know,
does.
That really is important to himthat we all survive and that
we're all working towards thesame goal and doing well.
Speaker 1 (09:35):
What a blessing that we do get to work with such
wonderful people and that thereare so many good seeds, so many
good seeds, in New Mexico beefindustry.
I agree wholeheartedly.
What is your favorite part ofranching?
Speaker 2 (09:54):
Spring.
I love spring, I love the greengrass and I love the babies.
I have a.
I sent you guys a picture of acalf on some hay and that was in
the springtime.
I, when I was growing up, youknow we had goats and sheep and
we we had all kinds of babies,which Rob and I don't have right
now, but I just, I love all ofthat.
I love to get up in themornings when the sun's coming
(10:15):
up and it's getting a littlewarmer and you just go out and
have a cup of coffee and watchthe babies play.
Speaker 1 (10:22):
They are special animals.
Yeah, they are special animalsand it's, I know sometimes.
We were speaking to a grouprecently that maybe had a hard
time understanding how specialthe animals are and then that we
are going to harvest them forsustenance, right Right, and I
think that is maybe a hard thingto explain and I don't know the
best way yet, necessarily,other than being a good steward
(10:42):
of the animals and making surethat we're using them
efficiently, that we're raisingthem humanely, and all of that
to provide a good product.
Because, you know, we believethat beef is a very high-quality
protein, right, right.
And if we want to, you know,feed the world and help meet
nutrient deficiencies oranything like that, it's going
(11:04):
to take some animal protein andwe hope it's beef.
Speaker 2 (11:08):
My father always would tell us that you know,
this is just the cycle of life.
We would raise a calf on thebottle, you know you'd get
really attached to him becauseyou're holding him and you're
feeding him every day and he'srelying on you, and then, and
then you, you actually send himoff to slaughter.
Speaker 1 (11:23):
So yeah, it's kind of just the cycle of life,
absolutely, absolutely, and animportant part of it, and an
important part of it.
And if it, if it makes youuncomfortable.
Speaker 2 (11:46):
maybe that means you care enough and that you're
working hard on them.
So maybe, I guess, is thereanything else about your family
or and stuff.
And my sister still helps atthe ranch and stuff and Rob he's
my partner in all of it.
I don't know what I would havedone without him in all these
years.
Speaker 1 (11:59):
It's good to have good family right and have a
good partner.
So tell me about your role withthe New Mexico Livestock Board.
Speaker 2 (12:07):
So I am the executive director.
I've been here a little overfive years now.
I'm the executive director.
I've been here a little overfive years now.
I'm the first woman to havethis position.
I know I had a lot of peopleask me if I got the job just
because I was a woman.
And I told them well, I hopenot, because I also have a lot
of livestock and agriculturalbackground.
I have a bachelor's in animalscience and a bachelor's in
agricultural business.
(12:28):
And I told them I said you know, I think I've paid my dues.
I've worked in feed yards, salebarns, ranches.
I've done a lot of agriculturalwork.
So I oversee the agency, but Ithink I'm just part of the team.
Speaker 1 (12:41):
Absolutely Well.
I think it's a special thing inNew Mexico to see a lot of
female leaders and a lot ofwomen in agriculture.
In fact, a lot of our podcastguests have been women, because
there's women leaders and wehave been accepted as a woman in
agriculture.
So I think you're another, youknow inspiration and another
example of that.
So I think you have the job,because you're good at your job
(13:05):
and you just happen to be awoman, which helps for some of
us to be inspired and encouragedthat we can be leaders as well.
And so is there something thatyou're excited about working on,
or something that you'verecently done at the Livestock
Board?
What's something that you guysare excited about?
Speaker 2 (13:26):
So one thing I'm really proud about is that we've
accomplished a lot during thelegislative sessions.
It took us five years but wegot the in-state meat inspection
program started.
Finally, I'm super excited thatwe have Eddie and Kayla hired
now.
They're going to be the deputydirector and the director and
they're going to do an awesomejob to get this program stood up
(13:49):
.
They're really into thisprogram and I think this program
is going to do well and go far.
You know I know the words outthat we got our fees caps
increased during this lastsession.
I think that during the past fewyears we've just got a lot
better reception from thelegislators than what we did
when I first started in this jobleaders, than what we did when
(14:15):
I first started in this job.
I think.
Probably I think the thing thatI'm the proudest of is that we
function as one team.
Now.
There was a lot of divisionwhen I came and now it's not
area one versus area four.
We're just the New MexicoLivestock Board and all the
areas help each other.
All of the inspectors arewilling to train and assist each
other and we help the state vetin any way we can, which just
(14:38):
that's just a big plus for theproducers out there, and all of
the enforcement and theinspections that we do are
consistent across the state nowand I'm very proud of that.
It took a huge effort on all ofus to get that accomplished,
but I think we're there.
Oh, you absolutely should beproud of that.
It took a huge effort on all ofus to get that accomplished,
but I think we're there.
Speaker 1 (14:53):
Oh, you absolutely should be proud of that.
I think we're everyone's betterwhen working as a team.
And congratulations on thelegislative session as well,
thank you.
So you know, when we weretalking a week or two ago and we
were hoping you were hoping forsome snow, right?
We were talking a week or twoago and we were hoping you're
hoping for some snow, right?
And which means which you know,snow and cold means maybe
(15:14):
you're breaking ice on the watertroughs, maybe you're checking
calves in the snow, and thenyou're also, you know, getting
up and driving to town for yourjob.
So what makes you continue todo it?
Speaker 2 (15:29):
What makes you continue to ranch continue to
support the beef industry.
I have loved this industrysince I was a child, you know I
was the first one out the doorevery morning and it didn't
bother me to go chop ice, I was,and I loved being in the barns
with all the animals and I justlove being outside.
I mean, I go get up and I go toan office because I need to pay
(15:53):
my bills and I like the jobthat I have.
I do, don't get me wrong, butbeing in the corrals and being
with the animals is really whereI want to be every day, and
maybe one day I'll get to dojust that.
Absolutely that would bewell-deserved.
And I did get snow.
I got like 12 inches of snowthat week.
Speaker 1 (16:12):
Yeah, that's always the conversation.
And then you hope I know thistime was good to ask hey, did
you get the snow you were hopingfor?
This time was good.
Other times, you know, youdon't want to ask.
Well, we appreciate that youcontinue to work in your role
and continue to raise cattle.
Is there anything else thatyou'd like to add about the beef
industry or the livestock board?
Speaker 2 (16:28):
You know, some people think I'm crazy, but I think
that the livestock industry,cattle producers in particular
they need to really protecttheir heritage and the laws that
are out there.
Chapter 77, the New MexicoLivestock Board Overseas, is
those laws were, in fact, reallybefore New Mexico was a state
(16:49):
and they're so crucial toprotecting this industry and
that's what us and New MexicoCattle Growers, New Mexico Beef
Council, that's what we're allworking together to preserve out
there and I think if we losethose laws and those protections
, this industry might be introuble.
So I really encourage everybodyto stay focused, stay educated
(17:13):
and help wherever they can.
Speaker 1 (17:15):
Absolutely.
I think that's an importantmessage.
I think on the Beef Council wehope we can tell the story of
the heritage and tell the storyof how important it is and
continue to promote ranching,and then we appreciate you and
the Livestock Board and thecattle growers pushing on the
policy side, because I think ittakes all all kinds of kinds.
It does so as kind of a lastquestion what's your favorite
(17:38):
way to eat beef, or maybe afavorite recipe?
If you'd be willing to share it, we could put it on the website
.
But what's your favorite?
Speaker 2 (17:45):
I have to tell you I'm a taco person.
I love tacos, ground beef,shredded beef, any way you can
fix beef in a taco.
I'm there so I don't reallyhave a recipe for you, but I
might try to find one and sendit to you.
But I love, like the shreddedbeef brisket tacos with green
chili.
Yeah, that's good.
(18:05):
I could eat those every day.
Speaker 1 (18:08):
Me too.
I love tacos.
That is a great one.
Well, I know we have tons oftaco recipes in the queue, but
maybe we should customize onefor you that we'll put on our
website that's got green chilion there.
That'd be pretty special,because I know we've got to have
the New Mexico flavor.
There you go.
Well, I just thank you so muchfor joining us for the podcast
(18:30):
and appreciate all you do againto raise cattle, to help feed
the world and to work in thelivestock board.
We really appreciate your rolein the industry and thank you
for joining the podcast andtaking a chance.
Thank you, thanks for having meBehind.
The Burger is a podcastproduced by the New Mexico Beef
Council with the goal of tellingthe stories of the cattlemen
and cattlewomen of the NewMexico beef industry.
(18:52):
Thank you for joining us fortoday's episode.
If you'd like more information,please visit nmbeefcom.
Whether it be a burger, a steakor another beef dish, we hope
you're enjoying beef at yournext meal.
Host
Carollann Romo
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