December 9, 2025 • 52 mins
Curiosity, service, and straight talk drive this deep dive with New Mexico rancher and board member Boe Lopez, who opens up about life on the range and the work behind a trustworthy beef supply. We trace his path from a family operation rooted in generations of grit to leadership roles that demand tough decisions, transparency, and constant learning. Along the way, Boe breaks down what most folks never see: how Beef Council dollars are governed, why promotion needs to be bold yet accountable, and how a hot air balloon turned into a surprisingly powerful conversation starter for producers and consumers.
We explore the real mechanics of herd health across New Mexico’s diverse terrain—from 5,900-foot headquarters to 8,500-foot summer leases—where weather, wildlife, and elevation shape daily choices. Bo explains practical nutrition and animal care: forage and fecal testing, targeted minerals and salt, vaccination protocols, and sunflower cake adjusted to temperature and grass growth. He connects those details to bigger themes like biosecurity during transport, veterinary partnerships, and the shared goal of healthy cows and calves that produce high-quality beef.
Economics and legacy thread through every story. Yes, prices are up, but so are inputs: diesel, fencing, minerals, equipment, and freight. Bo breaks down how thin margins, estate planning, and variable markets force families to think decades ahead so the next generation inherits opportunity, not a tax bill and a for-sale sign. Still, he’s clear about why it’s worth it: neighbors who show up without being asked, a faith-driven commitment to land and wildlife, and a lifestyle that rewards perseverance. He closes with practical advice for newcomers—start small, stop comparing, learn fast—and a simple favorite: a medium filet, no sauce, with salad and a baked potato.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
SPEAKER_00 (00:04):
Welcome back to another episode of Behind the
Burger.
I'm Carolyn Romo, the executivedirector of the New Mexico Beef
Council, and I am here with BoLopez, who sits on our board as
an ex officio member andrepresents the state of New
Mexico on the Cattleman's BeefBoard.
Bo, thank you for joining me.
SPEAKER_01 (00:22):
Thank you for having me.
I I always think it's importantto do these kinds of things and
not always very good at them,but we make the best of them.
SPEAKER_00 (00:31):
Yeah, well, I I so appreciate it.
We uh we're at the here at theNew Mexico Farm and Livestock
Bureau event.
Um, and uh I kind of uh maybevoluntoled Bo.
So thank you for being here.
So first off, will you introduceyourself and give your
background?
Just talk about who's Bo.
SPEAKER_01 (00:48):
So Bo, uh just Bo's plain old Bo.
Um I'm Bo Lopez from Springer,New Mexico, and um fortunate
enough that uh we have a fewlittle ranches and um some of
them go back um generations.
I mean, on my uh on my dad'sside, um it was his mom's uh dad
(01:12):
that started it on that side,and then on my mom's it was um
my grandmother's dad um thatstarted it on that side, and
then um somehow uh through youknow uh uh inheritance and other
things and we've purchased andwhatnot, and so we've been able
to put put a little piece ofland together and have our ranch
(01:36):
that we're proud of, and um wejust feel fortunate to get to do
it, and so along the way we'vebeen active um in in a lot of
things.
Um uh it was always preached tous, you know, to volunteer, to
uh donate and to um give back.
And so we we've my my family'sdone that.
(01:59):
Uh my my my grandpa Charlie wasum very active uh in Springer um
things, and so uh in fact one ofthe streets is named after him
in the Garcia Salazar Circlebecause he was instrumental in
help getting um HUD housing inSpringer, and then uh my Uncle
Charlie was on various boardsand councils, and that's how I
(02:24):
uh started into politics isafter his stroke.
I uh he asked me if I wanted torun for his position and he
would help me, and I did, and umI was uh in there on um I was
elected in March and he passedaway in May, so I kind of got
cut short with that.
(02:44):
But um overall, and then nowcurrently um my mom has served
on the beef council and she's uhon the school board, and so then
of course I've served on theCounty Farm Bureau, the State
Farm Bureau, the New MexicoCattle Growers, uh now ex
officio on the beef council.
Um I'm on the soil commission,um chairman for the Colfax
(03:07):
County Soil and WaterConservation District.
I uh I'm on the advisory boardfor the ag group uh for the
state land commissioner'soffice.
So um, and then of course uhI've been trustee, mayor pro tem
and mayor for the town ofSpringer.
So uh just kind of wide varietyof of experiences, backgrounds,
(03:29):
but I think they've all been umsuccessful because uh of the ag
background and and theprinciples that we learned um
within the ag community and it'shonesty and hard work and
respect.
And I think those are thingsthat have helped um me be
successful in in all theendeavors I've I've adventured
(03:52):
into.
SPEAKER_00 (03:53):
Oh man, I I think that's that's wonderful.
I think it's really uh reallycool and probably one of my
favorite things uh about you isthat you are a volunteer in so
many ways.
You're putting yourself outthere, and I know sometimes
sometimes we're at home saying,Oh, we don't like the way
something's going, right?
Well, you're not at home sayingthat, right?
You're involved, you're a votingmember of organizations, you're
(04:15):
you're uh trying to make animpact on on the world, and I
think that's absolutelyaspirational.
SPEAKER_01 (04:20):
Um many a times you you get a little pressure, some
heat, you know, because you dohave to make challenging
decisions, um, being on thesedifferent um boards and uh being
a part of differentorganizations and whatnot.
But at the end of the day, umit's my opinion of that day um
(04:41):
with the knowledge and theresources I had available to
myself.
And so it's not always a hundredpercent right, and we're gonna
have some things that sometimeswe have to go back and revisit,
but at the end of the day, umI've given it my best.
And so that's all you can ask ofanyone in any of these positions
because um I encourage morepeople to get involved and
(05:04):
actually take that step outthere and do it.
Um, it's easy to stay on thesidelines and critique.
And uh, I used to be acritiquer, and when you get
involved and you get moreinformation and you know more
about the background of things,um, it can change a perspective.
And I think we've seen it happeneven just on the Beef Council.
(05:24):
I mean, I know us and others,you know, used to question the
additional increases, and um,it's more than bumper stickers,
and it's more than meals thatthat we're sponsoring.
And um there's there's a wholelot of things that go on behind
the scenes that I don't think alot of people are aware of, and
not many people will take thetime to actually go investigate
(05:47):
and do some research to see whatwhat it is that um every you
know their dollars actuallyreally doing for them.
And a lot of times uh we don'tsee it because it didn't just
directly put a deposit an extradollar into our account, but it
it's the overhaul um environmentthat encompasses this whole
(06:09):
umbrella uh of all the movingparts that the industry has to
deal with and work with and umand sometimes the biggest part
is communication and and tellingthe story.
SPEAKER_00 (06:23):
Oh, absolutely, absolutely.
And I think uh that that we ifyou do anything with good
intentions and understand thatit's okay to be wrong sometimes,
we can change our minds, andlike you said, we we're doing
the best we can with theinformation we have now and uh
and even you know with withspecific to beef council is
we're doing the best we can withwith how we understand and and
(06:45):
I'm always trying to say toothat if someone has questions or
comments, call me.
You know, I put my cell phoneout all kinds of places, let's
talk, teach me, because I needto be and I want to be and open
uh open to learning and andtrying to be.
That's why why I've been onranches, right?
I got to come to your ranch andwhy I because I think the the
important thing is I should belearning.
(07:05):
And in anything, right?
That's a great life lesson if weunderstand that it's okay to be
wrong, it's okay to change ourminds.
And any like definitive strongopinion sometimes is is
dangerous, right?
You have to find you have tounderstand there's both sides to
every story, and that that I Ialways think back in my mind of
a good example is when I was akid, I thought this particular
(07:25):
brand of truck was the truck, itwas the coolest truck.
And then I realized, you know, Igrew up and like, well, I could
only afford this truck.
And then I grew up a little bitmore.
Well, well, this one's got moreleg room, so that if I have to
sit next to my kid in thebackseat, this one's better.
And so I still won't even putout there necessarily what truck
I like because I don't know, itmight change.
And so just that like strongopinion on anything, the more we
(07:46):
can learn to just be open toothers' opinions uh and
understand that we're not alwaysright is is uh a way I strive to
be.
SPEAKER_01 (07:53):
For sure, and compromise is a big part of
anything that we deal with, andin a changing environment like
um we see currently right nowwith what the beef um industry
is experiencing, you know, we'rehaving uh some very volatile
days on the market, and um so itit is it has been uh I mean it's
(08:14):
a great time to be in theindustry, um, but at the same
time it it still has had someups and downs along the way.
And so um that's kind of whatwe've got to remind ourselves is
that's that's what we're puttinginto is to help um protect our
industry uh against some ofthese um things that arise, you
(08:34):
know.
Just uh it's amazing what onesentence can do to change things
and um and how they can use thatfor excuses and and uh how
impactful it can really be on ona global market.
So um that's where where we'reat.
But like I say, um that that'smy whole goal on being a part of
all these things is just to tryto do our best to get the
(08:57):
information out there, and umthat's why we've invited you,
you know, um earlier this yearto our our uh beef promotion
meeting that we had um in theNortheast um for the producers
up there.
And I think it was a greatmeeting that even though you
know there's 25 people that showup, but in that group, there was
(09:19):
some in there that had reallystrong questions for us, and um,
and we answered them, and Ithink uh it left them with a
better feeling of um where theirdollars are going and and the
justification behind collectingadditional dollars.
Um and I think they you know hada resource now where there's a
(09:41):
phone number and a face to gowith this phone number that when
these questions come up, thatthey can actually call and get a
solid answer or they can have uhour annual report available or
those kinds of things to back upto show where it's really going
and what we're really doing.
And we're not just trying to umtake more money from anyone and
(10:01):
not give them some sort ofbenefit back.
SPEAKER_00 (10:05):
So Oh, absolutely, absolutely.
And and I think uh for for thebeef council, so um if if you
know you're a consumerlistening, we've probably talked
about it before, but we everytime a beef animal is sold in
New Mexico, we get 50 cents to adollar fifty, right?
Well, some of that is optionaland some producers aren't sure
they want to give in to thatmoney, and that's okay, right?
(10:25):
My message has always been, umor in the last year, my message
has been it's your money, it'syour decision.
And and we we respect that.
And there's a 50 cents of therequired dollar that has to come
or that comes to us, right?
So there's a required dollar,you have to spend it, and then
there's 50 cents that stays inNew Mexico.
So even if you opt out or youdon't want to send us more
(10:48):
money, that's okay.
That's a personal decision.
And I still want you to payattention to what we're doing at
the beef council, because 50cents of your money has to come
to our organization.
So 50 cents goes national aswell, so you should be paying
attention there too.
But that 50 cents stays NewMexico, and so uh yeah, anytime
we can talk to producers andjust explain to them what we're
(11:09):
doing, they have a right toknow.
Even even we were talking aboutthe hot air balloon today with a
producer, and he said, Oh,somebody was teasing me that
it's my balloon, and I said, Itis your balloon, it's your
balloon, it's Bo's balloon, it'severy board member's balloon,
it's every rancher in NewMexico, it's their balloon,
right?
This this hot air balloon that'sa beacon of beef that's a really
fun advertising tool, it's itbelongs to the ranchers, right?
(11:31):
It doesn't belong to me, itdoesn't just belong to the beef
council, it's something soanything you can get behind, and
that's obviously like a tangibleasset.
Um, but everything we do belongsto the ranchers, so so we're
always open to feedback.
SPEAKER_01 (11:43):
So and I think that's been the one of the most
beneficial um aspects of gettingon the cattleman's beef board
was seen on the national levelof what really um is taking
place and how the contractorshave to apply and they have to
present to individualcommittees.
(12:04):
And um, it's not just um, youknow, I I had some
misconceptions and maybe somemisinformation uh of how some of
these things are taking place,and so um that's why we're on
these boards.
So we're open for people tocontact us with their different
ideas and perspectives of whatwe can take back to those
meetings um on their behalf, andso I'm always open for that also
(12:28):
because um, like I say, I don'thave all the answers or all the
ideas, and there's um lots andlots of smart people within our
industry that have um greatsuggestions and recommendations,
and so that's what what we'rehere for is it it it we need to
have the dialogue, but at thesame time, um when you don't
(12:50):
participate and maybe you don'tcome to meetings or you don't
take the time to shoot an emailto someone or make a phone call
or the text message or whateveryour preferable way of
communication is, um, thenthat's the ones that I have hard
times whenever um you hear thenegativity because I'm like,
well, give us some somethingthat I can take back to these
(13:13):
meetings, and we're open to allof them.
And like I say, I you youmentioned the balloon.
I I think the balloon has had somuch traction, and I don't think
people really um thought it wasgonna have that.
But I see the social media postswith the balloons and the events
that the balloon has been to,and um I mean it's thousands and
(13:35):
hundreds of thousands of viewsand shares, and I'm like, this
is what we want.
We're we're at the end of theday, it's promotion, and so um
maybe for some people it is kindof a different pill to swallow
about a balloon and what's thisgonna do for me.
But at the end of the day, um, Imean, it was just at an
international balloon fiesta afew months back that I mean,
(13:56):
look at the numbers of thevisitors that were here, and for
us to be the balloon to get tocarry the flag the one morning
um to to start the event off andthe publicity and the knowledge
and just to even get theconversation starter started.
And so if anything, theballoon's been a conversation
starter.
SPEAKER_00 (14:15):
Big time.
SPEAKER_01 (14:16):
So maybe there's been people that maybe would
never approach or or mentionanything beef council-wise, but
now the balloon at least hasbeen the opening statement of
the way to get into those kindsof conversations and maybe get
more people engaged and involvedand come come come have
recommendations of where you'dlike to see this balloon.
(14:37):
And um, I I mean, I think we'reresponsible with it that you
know, if we'd got the balloonthat we'll be able to have the
decals removed, and we canalways sell the asset if we have
to, so it's not a complete um,you know, loss, like if we
bought a vehicle and depreciateor whatever.
But anyway, so it's been uh Ithink uh sometimes people
(14:59):
neglect that uh the time andeffort and thought that goes
into these decisions.
It's not just uh we woke up oneday and said we're buying a
balloon and we proceed with it.
I mean, it it took a lot on yourpart as far as uh a pilot, uh,
you know, how's this balloongoing to be?
The insurance support, yeah,it's just all those things.
SPEAKER_00 (15:18):
Yeah, yeah.
No, I I love that.
And that's that's a specialfavorite right now.
Um uh well, you know, we we lovethe the work that we're doing at
the beef council, and we soappreciate your support and your
work you do as as an advocate inthe industry too.
But um maybe can we talk aboutum your ranch and and um things
(15:39):
that like talk about the climateand the the um landscape of New
Mexico and as a rancher, whatthat means.
I think there's there's specialthings and we have images we can
use to tell the story too, buthow uh talk about the New
Mexico's land and landscape andyour your actual ranching
practices.
SPEAKER_01 (15:56):
So so as we all know, New Mexico has varying
landscapes, and I mean we go umprobably from a couple thousand
feet in elevation to 10,000 feetin elevation, and so um it it
varies, but where we're at, umwe're we're like 5,900 feet at
our headquarters, and then ofcourse we're fortunate to have
(16:18):
some leases that we um go to8,500 feet, and so um there's
there's things that come up withwith all of those.
Um I mean there's pine needlesthat you know the cattle get on
those, they can abort theircalves, and there's brisket
disease that we contend with atelevations that high.
(16:39):
Um, and then of course, youknow, come back to headquarters
and there's noxious weedproblems, and um there's you
know local wheat problems, orthere's uh there's just a whole
lot of varying things that thatcan take place.
And so we're fortunate we we'reon pretty much rolling heels.
Um we do have some irrigatedland on our place north of
(16:59):
Springer, um, and then south ofSpringer and East of Springer,
it's just uh kind of you knowrolling hill kind of thing, but
they're all similar inelevation.
Uh we're larger uh a gramagrassvariety um as far as our
rangegrasses, and so um we havethe normal things people contend
(17:21):
with, you know, you have uhcoyotes, you have prairie dogs,
you have um all that stuff, youknow, wildlife.
I mean, we have everything fromantelope to, you know, now we're
seeing elk, you know, after thefires that have taken place, you
know, in the last 10 years, it'sreally brought the wildlife from
(17:41):
the higher country to the flats.
And um, so they're they'vethey've established, you know, a
new home there.
And so it's different thingsthat maybe we didn't have so
much as we did in the highcountry, you know, dealing with
the the elk being hard on thefences and you know, that kind
of thing, bear, mountain lion,those kinds of things.
(18:02):
But we now have them on wherewe're at.
And so you adapt and you prepareand plan and um try to prevent
any potential problems, but it'sit's like with anything, it's
just there'd be a day thatsometimes it's more chaotic than
others, and then um other daysthere you couldn't ask for
anything better, and so ourweather varies.
(18:24):
I mean, we we'll hit a hundredin the summer uh for a few days,
and sometimes for our lot moredays than we would like to see,
and then there's the wintersthat I mean they can be 20 below
or or colder, and um, and ofcourse we do receive some wind,
and so that always is a factorinto our snowstorms as far as
(18:44):
drifts and whatnot.
But um to me it's it's a perfectplace to be.
We get uh a little of everyseason, and so to me, when we're
seem to be getting tired of oneseason, uh the next one's
coming.
And so, of course, it is NewMexico, and so you can have all
four seasons in one day, and soit just that that's how it goes.
(19:07):
But um, we're we're fortunateand you know, some we rely on
pond water, others we havecreeks through, and so um I
think those are all blessings,and they're things that have
been in our family forgenerations, and I just uh feel
uh totally thrilled that thatit's where it's at, and that
we've been given thisopportunity and looking to make
(19:30):
improvements to continue to passthis on.
SPEAKER_00 (20:04):
Oh, absolutely.
I think uh one of my favoritethings to say is that the the
amount of um expertise a rancherhas to have in in you know
grasses and then in um inweather, or even there's there's
certain you know, lingo thatkind of becomes almost like
jargon in in ranching or inagriculture.
It's rainfall and elevation thatwe talk about that so much,
(20:27):
right?
Well, if you talk to somebodywho you know lives in an
apartment and Kansas City andyou tell them, I wonder what
elevation we're at.
That's not even, you know, orhow much rainfall we get or
whatever, you know, whatever itis, and not to back on Kansas
City.
I just lived there for a minute.
But they uh you just thosethings that are so important to
where you live and how you, youknow, run your ranch as a as a
(20:48):
business and a lifestyle.
And um I just always thinkthat's really interesting that
that you can ask any person inagriculture and they're gonna
know the average rainfall of ofwhere they are, they're gonna
know what elevation they're at,and and they're probably gonna
know what breeds of grass,right?
Where where I barely know whatkind of grass is in my yard in
town, right?
I just know it's the you know,the ones you throw out and you
mix it or whatever, you know.
(21:09):
Um and I I always love thatexpertise in that having to be
so in tune with the environmentaround you.
SPEAKER_01 (21:16):
And you just have to be a resourceful person.
I mean, you have to be partmechanic, part contractor,
plumber, electrician, uh soilscientist kind of thing.
Um, and and combine them all.
I mean, and I'm not good at allof those, um, but I mean there
are people that that are, andthose are the ones that I like
(21:37):
um to associate myself withbecause I can learn from them so
many things, and it's it's fromall different ages.
I mean, I I've learned from fromthe 90 and 100-year-olds.
Um I I have an aunt right nowthat's a hundred.
I mean, that was one of the lastones born on the ranch in
Springer, and um, there was 18of them.
And so um they're just toughpeople, and the stories that
(22:01):
they tell and things, you know,that they mention when visiting
with them, I'm like, I have itpretty easy that you take for
granted because you get spoiledwith the modern day
conveniences.
SPEAKER_00 (22:13):
Oh, absolutely, absolutely.
Well, and I think that goes backto what you said about your
advocacy and your career andyour uh all the things you do
come back to learning fromagriculture, right?
That open-mindedness, thattoughness, that willing to learn
anything and adapt that allhelps you be, you know, a better
person when you're out in inthose uh industry organizations
(22:33):
or political situations.
SPEAKER_01 (22:35):
Yes, and definitely working cattle will toughen
anyone up because you know it'sa stressful situation.
And so, yeah, sometimes there'ssome, you know, screaming,
yelling, whatever it is, but Imean it it's all building you to
build character, and I meanthere's gonna be good days and
bad days, and um sometimes youjust have to suck it up for lack
(22:58):
of a better word.
And the ag industry definitelydoes a good job of that.
And so when I went to get intopolitics, I think that's why I
had a little tougher skinbecause I had already, you know,
been exposed to a lot of thisstuff and critiques and whatnot.
And so at the end of the day,you just have to be like, what
can I do better tomorrow?
(23:19):
And we go on with it because youcan't dwell on what happened uh
in the past.
We'll be stuck and get leftbehind.
SPEAKER_00 (23:26):
Yeah, yeah, absolutely.
That thick skin is important.
Um I think there's even jokestoo about working cattle with a
with a family member or a spouseor something about if you can
make it through that, you canmake it through anything.
And I only know we only have,you know, seven headed coriani
team roping cattle team ropingseries, but we uh even that I
know that me and my husband areall well, there's words said,
(23:47):
but we manage in this justseven, right?
I couldn't imagine uh a realranch that'd be a that'll be a
sight for for someone one day.
Will you talk about your cattle?
What kind of cattle do you run?
And then how do you care fortheir well-being?
SPEAKER_01 (23:59):
What what are some ways you kind of already talked
about that, but so we we run amajority of them are are black
Angus.
Um uh we do have some Charlottecattle, and then of course we
have some Hereford uh influenceand so and a Hereford cow.
Um but uh they're a pretty hardybreed.
I mean, um they're they're theypretty much take care of
(24:22):
themselves, but we do our part,so we you know, annually we preg
test and so we um vaccinate themand all in preparation to keep
them healthier and um ultimategoal is to keep the mama cow
healthy so we can have a healthycalf too.
Um I think if you do um somepre-planning and you know keep
(24:45):
up with the vaccination programsand uh mineral and vitamin
programs and those kinds ofthings, ultimately um it helps
make everything smoother.
I think if we can our goal isalways to have a healthy animal
so we can have a healthy productum to sell.
And so that's why um it's notalways cheap.
(25:07):
I mean, people I think take forgranted what what these vaccines
cost and what um you know thethought that has to go into it
of what vaccination program youneed to have on your different
ranch, because um, like wementioned, it it's varying
landscapes across the state.
And so um we we make sure wealways have a mineral out, uh
(25:27):
salt's important in our program.
Uh we we you know vaccinate forrespiratory things, for shipping
fevers, because you, you know,as you're saying, we we do uh
take ours on a 40-mile littletrek and then you know a
five-mile hike up the hillthere.
And so we're we're renting uhtrucks, you know, we we have
(25:50):
them come help us haul ourcattle, and so we don't know
what's been in those trucks umthat we're gonna be putting our
cows in.
So we want to make sure thatthey have all their vaccines um
to where, you know, whatever isin there that we we don't have
no sick sickness as a result ofit.
And most of them are are cleantrucks and whatnot.
But but overall, you know, wewant to make sure that that
(26:11):
we're doing our part to makethem successful.
And so um that's why we do testour grass um for protein.
Um and then we do the thenutbile stuff with the fecal
samples and we send those off sowe can get a report back and
it'll kind of show us what ifwith there's some deficiencies
so we can get those addressedwith our mineral or our cake.
(26:34):
Um, you know, when we do buy ourcake, uh it's a sunflower cake,
and then we we we add a tracemineral to that too.
Um so I think it's just likelike with anything, I think just
making sure we're doing ourhomework to test all these
things, and that way we youknow, we work closely with our
vet uh also and um a few vetsactually, and we're always open
(26:59):
to um new things.
And I mean the the companies,you know, they are always
developing new things orchanging patents and maybe
something's newer that I'm notquite aware of, but we work on
that.
So um that's that's how wehandle our situation.
So and if you know somethingdies, we try to do a necropsy on
(27:22):
it to see what what it was.
Um was it was it a weed, was itum, you know, water.
I mean, we've had differentthings happen along the way.
I mean, we've had some alkalipoisoning and they lose their
sight for a few days, and so wehave to hand feed some and it
comes back, and it's just uhshocking how resilient the
(27:42):
animals really are.
SPEAKER_00 (27:44):
Uh you talked about a couple things, and I just
wanted to just just in case wehave consumers.
I know we have a lot ofproducers listening, but the
hope is we also have consumerslistening to hear the story, but
the mineral, the cake and thesalt, uh that's something that I
don't know that everyone mightunderstand.
So mineral is a a literal tub ofminerals, right?
So a tub of, you know, maybe alittle bit of sweet feed in
(28:06):
there too, or sweet something inthere to make them eat it.
But it has all the things thatthey might not be getting from
those grasses.
So when you're talking about youtest the grass, you test the
fecal matter just to make surethat they're getting all their
nutrients, just like, you know,a a a dietitian would say, like
our dietitian Kate would say,you you gotta make sure you're
having a variety of your in yourdiet to get all your things.
(28:26):
That's how you help the varietyof the diet on um in your
cattle, and then a salt block.
Literally, cattle, you you justhave a block of salt, right?
They literally need salt to touh you know help with their
nutrition.
And then uh and that cake, thecake one I always think is a fun
one because that's like a thatone truly is a sweet feed,
usually, right?
But it has other things in it.
SPEAKER_01 (28:47):
Yeah, so ours is a sunflower cake, so it's just
sunflower and it's hardcompressed, you know, into a
cube.
Um, and then you know, we feed,you know, four or four and a
half pounds per head per day,uh, three times a week.
Uh in depending on what theweather is.
If it's gonna be colder, youknow, they need more energy and
fat to burn, so we'll increasethat if you know we're finally
(29:10):
getting some green grass comingon, so we can reduce that or the
frequency of the feeding.
Um, but yeah, the mineral cancome in variety of ways.
I mean, they can be in amolasses tub, it can be loose
mineral, it can be in a block,uh, and salt too.
It's and and a lot of thesethings, um, that's that's what
you have to test for.
I mean, because some of theseyou you can be low in copper,
(29:33):
uh, and those can impact uhbreed-up rates um for because
it, you know, magnesium too muchof one or the other can block
one or the other, and it can bedetrimental as far as um being
successful with with your cattlebreeding back and um just just
all those kinds of things.
So it it's it it's a lot ofscience to it that I don't think
(29:54):
people realize um that we haveto factor into those.
And so it is dealing with umfeed reps and nutritionists who
and um and it all costs money.
Right.
Most of the time they're notgonna do this for free.
Um, and on top of that, the theminerals are not free.
I mean, you're looking at, youknow, anywhere from forty to
sixty dollars a bag.
(30:14):
I mean, some of these tubs, youknow, are from a hundred and
twenty-five bucks to, you know,four or five hundred a tub, and
it just depends.
SPEAKER_00 (30:22):
And they don't last that long.
SPEAKER_01 (30:23):
No.
And uh they they can clean thosethings up in a hurry depending
on how many heads you're you'reum putting it out for and what
they're deficient in.
I mean, the animals are prettysmart.
They they know, I mean, there'sdifferent times of the year that
they um hit the mineral harderand you know, other times where
(31:01):
they're getting it from thegrass and whatnot.
So it's just kind of keepingaware of the situation and it's
just a matter of checking.
I mean, the biggest part of thisis being hands-on and being
there.
I mean, there's some days you goand everything's just fine.
It's a short time that you haveto be there checking, riding
through them.
Um, but other days, I mean,there's problems.
(31:23):
So I mean, just you know, youjust can't really plan too much.
You have to have pretty flexibleschedule.
SPEAKER_00 (31:30):
Oh, absolutely.
And I think uh I think that'sreally neat to know that that
there's so much care and and somuch uh knowledge about what the
animals are doing.
Um and then, you know, youtalked about cost too, and right
now everybody's like, oh, beefprices are high, cattle prices
are high, ranchers are doingwell.
And there was actually a reallygreat article that um that we
were interviewed for, or we hada rancher interviewed for, and
(31:52):
they were talking about beefprices are high, so are ranchers
high on the hog.
And the truth of the matter isis this is the first year and I
think 20 years is what Bronx andCorn had said that that
anybody's able to actually makesome money back.
Well, that means but input costsare still high.
Everything's more expensive.
We all know life is moreexpensive today than it was
(32:13):
twenty years ago.
And so just because a ranchermight be breaking even or making
a profit with cattle prices thisyear, that doesn't make up for
the debt that got them there,the, you know, the loans on the
land, the, you know, whatever itis that have built it.
And so that's just an importantthing to remember that the
economics of ranching are rough.
SPEAKER_01 (32:33):
Yes, and and I think um people have misconstrued a
lot of this with the beef price,and um they don't realize that
they're different umcompartments or however you want
to put it throughout throughoutthe chain of it.
I mean, from cow calf to to umgrocery store meat uh locker or
(32:55):
whatever.
Uh it it's it's a lot of inputs,there's a lot of different
entities involved, and you know,there's there's different
stalker guys, feeders, there'sprocessors, there's you know, a
lot involved in in all of that.
But overall, the the input costsfor anything within the egg
industry, um, like you said, ishigh.
(33:17):
I mean, it most of the thingswe're dealing with, the
equipment um to harvest uh isexpensive.
The just fencing material, justuh, you know, the the hay cost,
the cake cost, the the the truckto put it out in.
I mean, um the they're nottwenty thousand dollar trucks
anymore.
And I mean you're we're not eventalking about buying the fancy
(33:39):
one.
SPEAKER_00 (33:40):
No, it's like the roll-up windows and the yeah,
even the tires, anything.
SPEAKER_01 (33:43):
They're still sixty, eighty thousand dollars that's
that you have to account for.
And um and so, you know, just uhthe the horse trailer that's
involved, the trucking that'sinvolved, and and the cost of
diesel at you know, over threethree dollars and fifty cents a
gallon average or whatever it isright now, um, th those all play
(34:04):
into the factors.
So I mean, roughly it's you knowfour four to five dollars a mile
to transport these things.
And so you you do that for, youknow, four or five trucks or
however many you're talking, anduh it it all adds up.
And so um, yes, Bronson hit thenail right on the head.
It it is nice to have a littlebreathing room for once in our
(34:26):
life, um, because most of thetime the budget is really it's a
thin margin with the Cal Calfoperation.
And so most many years it was webroke even.
So we did it because we lovedit, not because we were getting
rich off of it, and and just theincrease in land values and
prices, and you know, trying toexpand or um and then just the
(34:47):
preparation for uh the ranch tobe inherited by the next
generation of what you have to,you know, set up different
entities and uh LLCs anddifferent things like that um to
try to help with with what couldpotentially be a tax burden in
the end.
Um so where you're not leavingthe next generation in a bad
(35:09):
situation to where they end uphaving to liquidate some of the
ranch to pay uh what they needto pay to inherit it.
And so a lot of people don't seeum all the planning that has to
take place um in order to makeit to this point.
And and even I don't know allthe ins and outs, you know, of
what my parents and grandparentsand great-grandparents have have
(35:32):
been through through the years,but just uh the short time that
I've kind of had the reins ofthis has been a learning curve
and and it's it's a evolvingthing every year.
I mean, fo what we were doing in1970 is some things are similar
and some things have had to gothrough s quite a fit of bit of
change, um, and we had to adaptand whatever to stay competitive
(35:56):
and to stay marketable at theend of the day.
And it's and at the end of theday, it's something that's
really hard to build a budgetoff of for the next year because
we have no idea what cap priceswould be.
Um from 2020 to 2026.
I mean it it it varies.
And so um, you know, when we seeit like it was and get a
(36:18):
contract like this year, well wewe are grateful for it.
And um, but at the same time wegotta put some in the bank
because we don't know for thenext time when it's not gonna be
this good.
SPEAKER_00 (36:29):
Right, right, or when when the drought will come
or when something will come andand cause issues.
So so that kind of leads into aa good question is so it's hard.
The margins are tight, it's youknow, elk are tearing down your
fence, uh the the local localweed is coming, all these
things, right?
There's there's things that arehard.
(36:50):
So why do you do what you do?
Why do you love this?
SPEAKER_01 (36:53):
Because I I couldn't see myself doing anything
different.
And um you you do it because uhof the people you get to work
with.
I mean, I'm fortunate I get towork with my parents on the
daily, and um and it's a familyoperation, it's a true family
operation, and we were we'reblessed with good neighbors and
great friends and um that helpus uh when we need help and you
(37:17):
know they they'll go the mileextra mile for us.
I mean it will be I mean lastnight me and one of my friends,
you know, we were hauling a loadof cows and we would get home at
midnight and then leave in themorning to be here in time for
this and head back tonightbecause we've got to get back to
March.
You know, it we we weaned and sothe weather it's raining and so
it's cool, so we need to ridethrough the calves to make sure
(37:39):
we don't have no sick calves,and if we do, so we can get them
doctored.
Um so it's it's the it's thelifestyle I think that chose me,
and and I I have no regretsabout it, and we do it because
we love it, and there's so manybeneficial things to it, and I
mean the the views every day inour office.
I mean, some days it's reallydusty, and some days it might be
(38:02):
a little snowy, and andeverything in between that, and
that's that's what we do it for,and we do it for um for our
families, and like uh my goal isthat my nephews will take this
over, and so I want to do thebest I can like like my parents
and my uncle did for me and mygrandparents, so we could have
(38:23):
this and continue to build up uhbuild upon it and and continue
to improve it, um, to where it'snot just a benefit to our
family, but all all the thingsthat we sustain on our land,
from the wildlife, from thebirds, the the the animals, all
that stuff, um, there's abenefit for all of us involved.
(38:44):
And so I think it's justsomething that maybe not
everyone would enjoy, but forthose of us that do, um I'm
happy that we get theopportunity because uh I mean
driving in today, like there'sthe the traffic and everyone's
in such a hurry, and so I wetake for granted, I think,
(39:05):
sometimes the laid-backlifestyle that I do get, and I
think it is hectic some days,but I I look at you know, just
here traffic for an hour in themorning, like it's way more
hectic in one hour here than umthan it is for me in eight hours
up there, but to each their own,you know, I respect the ones
that that enjoy this kind oflifestyle and and uh I'm
(39:28):
appreciative of the lifestyle Iget to live um over there.
And most of the time um we havea lot of people come visit us
and so you know they're alwayssaying that they like it and
they're you know this is cooland whatever.
And I I have to agree with thembecause I'm fortunate that we we
are where we are.
SPEAKER_00 (39:48):
Oh, it is, and I think uh I think we need people
like you, right?
Because we we need both, right?
We need we need folks in in thecity doing things, we need we
need people, whatever, but wereally need people in that live
in small towns that love thatlifestyle and are willing to to
deal with those small margins tofeed the world, to clothe us,
right?
Um and I think that's that'sit's a good thing that you and
(40:11):
others love that lifestyle.
SPEAKER_01 (40:13):
Yes, and and I think a lot of people like
conveniences and we do too, butwe have them in our own way.
I'm over there.
It's just uh it takes someplanning.
I mean you uh it's not a trip tothe grocery store on the daily,
so you know when you do plan,you I mean you you have to plan
ahead.
And a lot of people maybe that'snot their cup of tea, you know,
(40:35):
but for us it it is, and like Isay, um I wouldn't trade it for
nothing else.
SPEAKER_00 (40:41):
Oh yeah.
One of my favorite small townanecdotes is that I had a friend
who moved to a small town forthe first time and she married a
farmer and and she She wassaying we'd they'd have friends
over and they'd be working onsomething because that's what
you do in in agriculture.
Family and friends come over andyou help with something.
And then he'd say, Yeah, comeover for dinner.
And she'd go, Huh?
(41:01):
What dinner?
And she'd have to, you know,come up with something.
And so she, you know, learnedthe first time as she's
scraping, you know, tortillasand cheese and ground beef water
to make quesadillas orsomething.
You know, she's she's scrapingthrough the fridge and she
learned to always have a frozenpizza in the fridge, or or she'd
even meal prep and she'd make,you know, whatever you could
freeze and lasagna and all thesethings that you could freeze so
(41:22):
that her husband could begenerous and say, here I'll feed
you.
And she'd pull out food orwhatever.
And that's that's something, youknow, I live in Albuquerque.
I get Walmart plus delivery, andI could have my groceries.
I could order them now, and theycould be there in a couple hours
for no extra charge.
And uh um, and so that you know,difference in convenience is so,
so interesting in that smalltown of having to prepare, but
(41:46):
then also you have thesewonderful small town grocery
stores and small town where youknow you get to see everyone you
know and you know the personthat owns the grocery store,
right?
I think you were helping himwith a food drive recently,
right?
So there's that that uhtrade-off, right?
SPEAKER_01 (41:58):
Yeah, so and I think I mean you just adapt to your
surrounding, and so when youdon't have those things readily
available, you you just rely onwhat you've known.
And so that's what we know.
I mean, we we're fortunate tohave a grocery store in
Springer, we have a really goodgrocery store in Cimarron too
that's close by, and so theythey're both family-owned um
(42:21):
establishments, and that's whatwe like to support, and so and
they support us, you know, theysupport our communities, they
support our forage programs,they support all the things that
I'm involved with, and um, so itit it's really a cool way of
life and the the wholeneighboring concept.
I mean, uh they come help us andwe go help them, and um and it's
(42:43):
it it's just great to have thosekinds of relationships and I
mean the trust that we can havewithin our friends and neighbors
and families, and um wheresometimes you might not even
know the neighbor, you know,here um or or they're maybe just
not the social people.
I mean, we're social people.
We we talk, we talk to ourneighbors, we visit.
SPEAKER_00 (43:04):
I think I have a great picture for that of you
visiting with someone driving byas you're pushing cattle on the
road.
Everyone, everyone is open toconversation.
SPEAKER_01 (43:12):
And and so many people have so many questions
because I think so many um thatare removed from the ranch now a
generation or two generationsaway, maybe even a third
generation removed now.
Um I think it still intriguesthem because many of times in
the conversations I have acrossthe country, uh with you know,
(43:32):
traveling to these meetings orwhat it whatnot, you know,
they're like, oh my grandfatherdid that, or my great
grandfather did that.
And um, so the curiosity of itis is still there, and so I
think that's one good thing thatwe haven't lost.
And so I think it's good that umthese things are never
comfortable to do, but at thesame time, I think it's good so
(43:54):
people can see where we'recoming from and that we are good
people, um, but just maybe notknow how to communicate with you
exactly because I am not much ofa social I post on social media
or whatever, but that's that'snot my only avenue for
communication.
SPEAKER_00 (44:09):
Right, right.
No, I love that.
And I think I think that's uhsomething um I live in the city,
I actually have great neighborswho actually some of them are
podcast listeners, so shout outto them.
But uh that neighboring thing,and then if you're ever in the
country, right, or you're out ina small town, you drive by a
rancher on a horse, you rolldown a window, I guarantee
they're gonna say hello andthey're gonna be open to things.
(44:31):
I haven't met a rancher thatwouldn't be.
Um, and knowing more about whereyour food comes from comes from
is it the whole goal of thispodcast, is whole the whole uh
you know an important part of ofwhat we're focusing on, the beef
council and all of that.
So asking questions is always agood thing.
SPEAKER_01 (44:46):
For sure, because a lot of times I think people get
their information from uh largeentertainment companies, you
know, and so they have this kindof perceptions of what really
goes on, but at the end of theday, those are used for uh
ratings and whatnot.
SPEAKER_00 (45:04):
I mean like And sensationalized.
Yeah.
SPEAKER_01 (45:08):
It's it's not.
It it's really down-to-earth uhpeople, families that are just
working hard every day to dowhat we need to do to provide
for our families and to you knowachieve goals with it within our
own operations.
And that's most of the time forus, it's just to, you know, make
(45:28):
things better.
And and so we we work at itevery chance we get and try to
keep up with the latest trendsand see what portions of those
we can incorporate into ouroperation to uh make it more
successful, more successful,make make it more responsible,
you know, for the environment,for just everything that we're
(45:49):
involved with.
SPEAKER_00 (45:50):
Oh, absolutely, absolutely.
And I think that's uh the thatconversation doesn't happen in
every business, right?
unknown (45:58):
Right.
SPEAKER_00 (45:58):
That conversation that you're working to, you
know, protect the entireenvironment, protect the land,
you're working and the wildlifeand the livestock.
And then and then also thatgenerational thing.
You don't have businesses, thatmany businesses or entire
industries that focus so hard ongenerational that they're gonna
(46:20):
take care of the land so that ina hundred years their family and
their uh you know, theirrelatives can continue that.
So I think that's a reallyspecial a special thing in the
agriculture industry in ranchingand in ranching in New Mexico is
it's a generational thing andit's important family is at the
center of it all.
SPEAKER_01 (46:38):
Yeah, and and once once you get out of the family,
then it's back to soil health,it's back to animal health, it's
uh and and the other rewardingthing about being in this
industry is it's afaith-biz-driven industry, and I
think that's important that wealways had the good Lord at at
the center of everything we'redoing because um just watching
(47:02):
what we get to see, you know,the I mean animals having, you
know, calving and rainstormsthat fill dirt ponds and you
know, all these things that likethere's no other way to explain
it other than someone else iswatching um over us to make
these things available to us.
SPEAKER_00 (47:21):
Oh man, absolutely.
Uh and we we love to tell peopletoo New Mexico is God's country,
right?
Um we're we're prettyparticular, yeah.
Yeah, not biased, yes, biased.
Yes, absolutely.
Well, I I so so appreciate it.
So I have maybe two morequestions.
What is a piece of advice you'dgive someone that um might want
(47:42):
to follow in your footsteps intoranching or even just something
uh yeah, I would just say withthat question.
What what's advice you'd give tosomeone that wants to follow?
SPEAKER_01 (47:50):
So I I give uh advice as if this is something
that you want to do, do it.
And um, you know, not everyonestarts out with uh with an
inherited ranch or or you know,a large size scale ranch or what
whatever it may be.
Maybe it's a farm, maybe it's aranch, whatever you're
(48:11):
interested to, but don't compareyourself to others.
Um I think that's the biggestthing for me is that I don't sit
there and keep score.
Um what we have we're we'refortunate to have, and um we're
blessed to have it, and andthat's and it's comfortable for
us and and for what we havegoing on.
(48:31):
And there's others that maybehave a little less, and there's
others that have a whole lotmore.
Um but at the end of the day,we're all in this together.
And so um sometimes I think it'sum sometimes, you know, it's
people get discouraged becauseof the cost of things.
Well, um, so be it.
If if it's a hundred acres youcan afford, do it.
(48:51):
And and you'll never and workhard at it, and you'll be
surprised, you know, if if youcontinue with it, that in uh
your interest is to grow that orjust to make that um area
better, um, so be it.
I mean, at the end of the day,you have to do um what's best
for you, but don't um I think alot of times, you know, we look
(49:12):
at things and say, like, oh, youknow, I can't do this, I can't
do that.
Yes, you can.
You just have to go try it.
And you'll never uh I mean youmight fail along the way, but
that's the only way you're gonnaget better or go anywhere is by
putting yourself out there andtaking risks.
And um you'll be surprised whatwhat really can come about from
(49:34):
it.
So I my thing is is just do it.
Um, I don't think you need tosit there and question a whole
lot of things and whatever, ifit's a love that you have, um,
and and you just have to go intoit uh with uh with reality in
the background that you morethan likely aren't gonna get
(49:54):
rich doing this.
Yeah.
So if your goal is to be richand you know, some of those
other things, uh rich in money,I mean, because I feel like
we're rich in in in our values,and I think we're rich with our
family history, and so there'sdifferent ways to look at that.
And so, um, but if it's actualthe monetary thing, you know, be
aware that it's gonna be, Ithink, more going out than
(50:17):
coming in.
But at the end of the day, um, Ijust say make do what makes you
happy and don't compare yourselfto anyone else.
SPEAKER_00 (50:25):
That's great advice in any in any situation, right?
We we shouldn't look elsewhere.
My last question for everyone iswhat is your current favorite
way to eat beef or maybe even afavorite recipe?
SPEAKER_01 (50:38):
So I like a fillet and I like a cooked medium, and
um I'm not real big fan ofrunning the taste of the meat
with A1 or Worcestershire or anyof that other stuff.
I just like a good old steakthat's been seven minutes on one
side and seven on the other, andthat's I mean, some people like
(51:00):
it a little more rare than that,but uh for me that's that's how
I like it.
And um, of course, uh, you know,some people like to question,
you know, all the other things,but I I I love a salad and a big
potato with it, and um, andwe're good to go for another
day.
SPEAKER_00 (51:18):
Honestly, I love that.
That's that's uh sounds like myorder at a restaurant I went to
the other day.
I love it.
Um cool.
Well, I so appreciate your uhwillingness to be on the
podcast, even uh with you knowbarely uh any notice, and then
also all the work you do for theindustry, and then lastly for
for the work you do to help feedthe world.
(51:40):
So thank you.
SPEAKER_01 (51:41):
Thank you.
SPEAKER_00 (51:43):
Behind the burger is a podcast produced by the New
Mexico Beef Council with thegoal of telling the stories of
the cattlemen and cattle womenof the New Mexico beef industry.
Thank you for joining us fortoday's episode.
If you would like moreinformation, please visit
nmbeef.com.
Whether it be a burger, a steak,or another beef dish, we hope
you are enjoying beef at yournext meal.
Welcome back to another episode of Behind the
Burger.
I'm Carolyn Romo, the executivedirector of the New Mexico Beef
Council, and I am here with BoLopez, who sits on our board as
an ex officio member andrepresents the state of New
Mexico on the Cattleman's BeefBoard.
Bo, thank you for joining me.
SPEAKER_01 (00:22):
Thank you for having me.
I I always think it's importantto do these kinds of things and
not always very good at them,but we make the best of them.
SPEAKER_00 (00:31):
Yeah, well, I I so appreciate it.
We uh we're at the here at theNew Mexico Farm and Livestock
Bureau event.
Um, and uh I kind of uh maybevoluntoled Bo.
So thank you for being here.
So first off, will you introduceyourself and give your
background?
Just talk about who's Bo.
SPEAKER_01 (00:48):
So Bo, uh just Bo's plain old Bo.
Um I'm Bo Lopez from Springer,New Mexico, and um fortunate
enough that uh we have a fewlittle ranches and um some of
them go back um generations.
I mean, on my uh on my dad'sside, um it was his mom's uh dad
(01:12):
that started it on that side,and then on my mom's it was um
my grandmother's dad um thatstarted it on that side, and
then um somehow uh through youknow uh uh inheritance and other
things and we've purchased andwhatnot, and so we've been able
to put put a little piece ofland together and have our ranch
(01:36):
that we're proud of, and um wejust feel fortunate to get to do
it, and so along the way we'vebeen active um in in a lot of
things.
Um uh it was always preached tous, you know, to volunteer, to
uh donate and to um give back.
And so we we've my my family'sdone that.
(01:59):
Uh my my my grandpa Charlie wasum very active uh in Springer um
things, and so uh in fact one ofthe streets is named after him
in the Garcia Salazar Circlebecause he was instrumental in
help getting um HUD housing inSpringer, and then uh my Uncle
Charlie was on various boardsand councils, and that's how I
(02:24):
uh started into politics isafter his stroke.
I uh he asked me if I wanted torun for his position and he
would help me, and I did, and umI was uh in there on um I was
elected in March and he passedaway in May, so I kind of got
cut short with that.
(02:44):
But um overall, and then nowcurrently um my mom has served
on the beef council and she's uhon the school board, and so then
of course I've served on theCounty Farm Bureau, the State
Farm Bureau, the New MexicoCattle Growers, uh now ex
officio on the beef council.
Um I'm on the soil commission,um chairman for the Colfax
(03:07):
County Soil and WaterConservation District.
I uh I'm on the advisory boardfor the ag group uh for the
state land commissioner'soffice.
So um, and then of course uhI've been trustee, mayor pro tem
and mayor for the town ofSpringer.
So uh just kind of wide varietyof of experiences, backgrounds,
(03:29):
but I think they've all been umsuccessful because uh of the ag
background and and theprinciples that we learned um
within the ag community and it'shonesty and hard work and
respect.
And I think those are thingsthat have helped um me be
successful in in all theendeavors I've I've adventured
(03:52):
into.
SPEAKER_00 (03:53):
Oh man, I I think that's that's wonderful.
I think it's really uh reallycool and probably one of my
favorite things uh about you isthat you are a volunteer in so
many ways.
You're putting yourself outthere, and I know sometimes
sometimes we're at home saying,Oh, we don't like the way
something's going, right?
Well, you're not at home sayingthat, right?
You're involved, you're a votingmember of organizations, you're
(04:15):
you're uh trying to make animpact on on the world, and I
think that's absolutelyaspirational.
SPEAKER_01 (04:20):
Um many a times you you get a little pressure, some
heat, you know, because you dohave to make challenging
decisions, um, being on thesedifferent um boards and uh being
a part of differentorganizations and whatnot.
But at the end of the day, umit's my opinion of that day um
(04:41):
with the knowledge and theresources I had available to
myself.
And so it's not always a hundredpercent right, and we're gonna
have some things that sometimeswe have to go back and revisit,
but at the end of the day, umI've given it my best.
And so that's all you can ask ofanyone in any of these positions
because um I encourage morepeople to get involved and
(05:04):
actually take that step outthere and do it.
Um, it's easy to stay on thesidelines and critique.
And uh, I used to be acritiquer, and when you get
involved and you get moreinformation and you know more
about the background of things,um, it can change a perspective.
And I think we've seen it happeneven just on the Beef Council.
(05:24):
I mean, I know us and others,you know, used to question the
additional increases, and um,it's more than bumper stickers,
and it's more than meals thatthat we're sponsoring.
And um there's there's a wholelot of things that go on behind
the scenes that I don't think alot of people are aware of, and
not many people will take thetime to actually go investigate
(05:47):
and do some research to see whatwhat it is that um every you
know their dollars actuallyreally doing for them.
And a lot of times uh we don'tsee it because it didn't just
directly put a deposit an extradollar into our account, but it
it's the overhaul um environmentthat encompasses this whole
(06:09):
umbrella uh of all the movingparts that the industry has to
deal with and work with and umand sometimes the biggest part
is communication and and tellingthe story.
SPEAKER_00 (06:23):
Oh, absolutely, absolutely.
And I think uh that that we ifyou do anything with good
intentions and understand thatit's okay to be wrong sometimes,
we can change our minds, andlike you said, we we're doing
the best we can with theinformation we have now and uh
and even you know with withspecific to beef council is
we're doing the best we can withwith how we understand and and
(06:45):
I'm always trying to say toothat if someone has questions or
comments, call me.
You know, I put my cell phoneout all kinds of places, let's
talk, teach me, because I needto be and I want to be and open
uh open to learning and andtrying to be.
That's why why I've been onranches, right?
I got to come to your ranch andwhy I because I think the the
important thing is I should belearning.
(07:05):
And in anything, right?
That's a great life lesson if weunderstand that it's okay to be
wrong, it's okay to change ourminds.
And any like definitive strongopinion sometimes is is
dangerous, right?
You have to find you have tounderstand there's both sides to
every story, and that that I Ialways think back in my mind of
a good example is when I was akid, I thought this particular
(07:25):
brand of truck was the truck, itwas the coolest truck.
And then I realized, you know, Igrew up and like, well, I could
only afford this truck.
And then I grew up a little bitmore.
Well, well, this one's got moreleg room, so that if I have to
sit next to my kid in thebackseat, this one's better.
And so I still won't even putout there necessarily what truck
I like because I don't know, itmight change.
And so just that like strongopinion on anything, the more we
(07:46):
can learn to just be open toothers' opinions uh and
understand that we're not alwaysright is is uh a way I strive to
be.
SPEAKER_01 (07:53):
For sure, and compromise is a big part of
anything that we deal with, andin a changing environment like
um we see currently right nowwith what the beef um industry
is experiencing, you know, we'rehaving uh some very volatile
days on the market, and um so itit is it has been uh I mean it's
(08:14):
a great time to be in theindustry, um, but at the same
time it it still has had someups and downs along the way.
And so um that's kind of whatwe've got to remind ourselves is
that's that's what we're puttinginto is to help um protect our
industry uh against some ofthese um things that arise, you
(08:34):
know.
Just uh it's amazing what onesentence can do to change things
and um and how they can use thatfor excuses and and uh how
impactful it can really be on ona global market.
So um that's where where we'reat.
But like I say, um that that'smy whole goal on being a part of
all these things is just to tryto do our best to get the
(08:57):
information out there, and umthat's why we've invited you,
you know, um earlier this yearto our our uh beef promotion
meeting that we had um in theNortheast um for the producers
up there.
And I think it was a greatmeeting that even though you
know there's 25 people that showup, but in that group, there was
(09:19):
some in there that had reallystrong questions for us, and um,
and we answered them, and Ithink uh it left them with a
better feeling of um where theirdollars are going and and the
justification behind collectingadditional dollars.
Um and I think they you know hada resource now where there's a
(09:41):
phone number and a face to gowith this phone number that when
these questions come up, thatthey can actually call and get a
solid answer or they can have uhour annual report available or
those kinds of things to back upto show where it's really going
and what we're really doing.
And we're not just trying to umtake more money from anyone and
(10:01):
not give them some sort ofbenefit back.
SPEAKER_00 (10:05):
So Oh, absolutely, absolutely.
And and I think uh for for thebeef council, so um if if you
know you're a consumerlistening, we've probably talked
about it before, but we everytime a beef animal is sold in
New Mexico, we get 50 cents to adollar fifty, right?
Well, some of that is optionaland some producers aren't sure
they want to give in to thatmoney, and that's okay, right?
(10:25):
My message has always been, umor in the last year, my message
has been it's your money, it'syour decision.
And and we we respect that.
And there's a 50 cents of therequired dollar that has to come
or that comes to us, right?
So there's a required dollar,you have to spend it, and then
there's 50 cents that stays inNew Mexico.
So even if you opt out or youdon't want to send us more
(10:48):
money, that's okay.
That's a personal decision.
And I still want you to payattention to what we're doing at
the beef council, because 50cents of your money has to come
to our organization.
So 50 cents goes national aswell, so you should be paying
attention there too.
But that 50 cents stays NewMexico, and so uh yeah, anytime
we can talk to producers andjust explain to them what we're
(11:09):
doing, they have a right toknow.
Even even we were talking aboutthe hot air balloon today with a
producer, and he said, Oh,somebody was teasing me that
it's my balloon, and I said, Itis your balloon, it's your
balloon, it's Bo's balloon, it'severy board member's balloon,
it's every rancher in NewMexico, it's their balloon,
right?
This this hot air balloon that'sa beacon of beef that's a really
fun advertising tool, it's itbelongs to the ranchers, right?
(11:31):
It doesn't belong to me, itdoesn't just belong to the beef
council, it's something soanything you can get behind, and
that's obviously like a tangibleasset.
Um, but everything we do belongsto the ranchers, so so we're
always open to feedback.
SPEAKER_01 (11:43):
So and I think that's been the one of the most
beneficial um aspects of gettingon the cattleman's beef board
was seen on the national levelof what really um is taking
place and how the contractorshave to apply and they have to
present to individualcommittees.
(12:04):
And um, it's not just um, youknow, I I had some
misconceptions and maybe somemisinformation uh of how some of
these things are taking place,and so um that's why we're on
these boards.
So we're open for people tocontact us with their different
ideas and perspectives of whatwe can take back to those
meetings um on their behalf, andso I'm always open for that also
(12:28):
because um, like I say, I don'thave all the answers or all the
ideas, and there's um lots andlots of smart people within our
industry that have um greatsuggestions and recommendations,
and so that's what what we'rehere for is it it it we need to
have the dialogue, but at thesame time, um when you don't
(12:50):
participate and maybe you don'tcome to meetings or you don't
take the time to shoot an emailto someone or make a phone call
or the text message or whateveryour preferable way of
communication is, um, thenthat's the ones that I have hard
times whenever um you hear thenegativity because I'm like,
well, give us some somethingthat I can take back to these
(13:13):
meetings, and we're open to allof them.
And like I say, I you youmentioned the balloon.
I I think the balloon has had somuch traction, and I don't think
people really um thought it wasgonna have that.
But I see the social media postswith the balloons and the events
that the balloon has been to,and um I mean it's thousands and
(13:35):
hundreds of thousands of viewsand shares, and I'm like, this
is what we want.
We're we're at the end of theday, it's promotion, and so um
maybe for some people it is kindof a different pill to swallow
about a balloon and what's thisgonna do for me.
But at the end of the day, um, Imean, it was just at an
international balloon fiesta afew months back that I mean,
(13:56):
look at the numbers of thevisitors that were here, and for
us to be the balloon to get tocarry the flag the one morning
um to to start the event off andthe publicity and the knowledge
and just to even get theconversation starter started.
And so if anything, theballoon's been a conversation
starter.
SPEAKER_00 (14:15):
Big time.
SPEAKER_01 (14:16):
So maybe there's been people that maybe would
never approach or or mentionanything beef council-wise, but
now the balloon at least hasbeen the opening statement of
the way to get into those kindsof conversations and maybe get
more people engaged and involvedand come come come have
recommendations of where you'dlike to see this balloon.
(14:37):
And um, I I mean, I think we'reresponsible with it that you
know, if we'd got the balloonthat we'll be able to have the
decals removed, and we canalways sell the asset if we have
to, so it's not a complete um,you know, loss, like if we
bought a vehicle and depreciateor whatever.
But anyway, so it's been uh Ithink uh sometimes people
(14:59):
neglect that uh the time andeffort and thought that goes
into these decisions.
It's not just uh we woke up oneday and said we're buying a
balloon and we proceed with it.
I mean, it it took a lot on yourpart as far as uh a pilot, uh,
you know, how's this balloongoing to be?
The insurance support, yeah,it's just all those things.
SPEAKER_00 (15:18):
Yeah, yeah.
No, I I love that.
And that's that's a specialfavorite right now.
Um uh well, you know, we we lovethe the work that we're doing at
the beef council, and we soappreciate your support and your
work you do as as an advocate inthe industry too.
But um maybe can we talk aboutum your ranch and and um things
(15:39):
that like talk about the climateand the the um landscape of New
Mexico and as a rancher, whatthat means.
I think there's there's specialthings and we have images we can
use to tell the story too, buthow uh talk about the New
Mexico's land and landscape andyour your actual ranching
practices.
SPEAKER_01 (15:56):
So so as we all know, New Mexico has varying
landscapes, and I mean we go umprobably from a couple thousand
feet in elevation to 10,000 feetin elevation, and so um it it
varies, but where we're at, umwe're we're like 5,900 feet at
our headquarters, and then ofcourse we're fortunate to have
(16:18):
some leases that we um go to8,500 feet, and so um there's
there's things that come up withwith all of those.
Um I mean there's pine needlesthat you know the cattle get on
those, they can abort theircalves, and there's brisket
disease that we contend with atelevations that high.
(16:39):
Um, and then of course, youknow, come back to headquarters
and there's noxious weedproblems, and um there's you
know local wheat problems, orthere's uh there's just a whole
lot of varying things that thatcan take place.
And so we're fortunate we we'reon pretty much rolling heels.
Um we do have some irrigatedland on our place north of
(16:59):
Springer, um, and then south ofSpringer and East of Springer,
it's just uh kind of you knowrolling hill kind of thing, but
they're all similar inelevation.
Uh we're larger uh a gramagrassvariety um as far as our
rangegrasses, and so um we havethe normal things people contend
(17:21):
with, you know, you have uhcoyotes, you have prairie dogs,
you have um all that stuff, youknow, wildlife.
I mean, we have everything fromantelope to, you know, now we're
seeing elk, you know, after thefires that have taken place, you
know, in the last 10 years, it'sreally brought the wildlife from
(17:41):
the higher country to the flats.
And um, so they're they'vethey've established, you know, a
new home there.
And so it's different thingsthat maybe we didn't have so
much as we did in the highcountry, you know, dealing with
the the elk being hard on thefences and you know, that kind
of thing, bear, mountain lion,those kinds of things.
(18:02):
But we now have them on wherewe're at.
And so you adapt and you prepareand plan and um try to prevent
any potential problems, but it'sit's like with anything, it's
just there'd be a day thatsometimes it's more chaotic than
others, and then um other daysthere you couldn't ask for
anything better, and so ourweather varies.
(18:24):
I mean, we we'll hit a hundredin the summer uh for a few days,
and sometimes for our lot moredays than we would like to see,
and then there's the wintersthat I mean they can be 20 below
or or colder, and um, and ofcourse we do receive some wind,
and so that always is a factorinto our snowstorms as far as
(18:44):
drifts and whatnot.
But um to me it's it's a perfectplace to be.
We get uh a little of everyseason, and so to me, when we're
seem to be getting tired of oneseason, uh the next one's
coming.
And so, of course, it is NewMexico, and so you can have all
four seasons in one day, and soit just that that's how it goes.
(19:07):
But um, we're we're fortunateand you know, some we rely on
pond water, others we havecreeks through, and so um I
think those are all blessings,and they're things that have
been in our family forgenerations, and I just uh feel
uh totally thrilled that thatit's where it's at, and that
we've been given thisopportunity and looking to make
(19:30):
improvements to continue to passthis on.
SPEAKER_00 (20:04):
Oh, absolutely.
I think uh one of my favoritethings to say is that the the
amount of um expertise a rancherhas to have in in you know
grasses and then in um inweather, or even there's there's
certain you know, lingo thatkind of becomes almost like
jargon in in ranching or inagriculture.
It's rainfall and elevation thatwe talk about that so much,
(20:27):
right?
Well, if you talk to somebodywho you know lives in an
apartment and Kansas City andyou tell them, I wonder what
elevation we're at.
That's not even, you know, orhow much rainfall we get or
whatever, you know, whatever itis, and not to back on Kansas
City.
I just lived there for a minute.
But they uh you just thosethings that are so important to
where you live and how you, youknow, run your ranch as a as a
(20:48):
business and a lifestyle.
And um I just always thinkthat's really interesting that
that you can ask any person inagriculture and they're gonna
know the average rainfall of ofwhere they are, they're gonna
know what elevation they're at,and and they're probably gonna
know what breeds of grass,right?
Where where I barely know whatkind of grass is in my yard in
town, right?
I just know it's the you know,the ones you throw out and you
mix it or whatever, you know.
(21:09):
Um and I I always love thatexpertise in that having to be
so in tune with the environmentaround you.
SPEAKER_01 (21:16):
And you just have to be a resourceful person.
I mean, you have to be partmechanic, part contractor,
plumber, electrician, uh soilscientist kind of thing.
Um, and and combine them all.
I mean, and I'm not good at allof those, um, but I mean there
are people that that are, andthose are the ones that I like
(21:37):
um to associate myself withbecause I can learn from them so
many things, and it's it's fromall different ages.
I mean, I I've learned from fromthe 90 and 100-year-olds.
Um I I have an aunt right nowthat's a hundred.
I mean, that was one of the lastones born on the ranch in
Springer, and um, there was 18of them.
And so um they're just toughpeople, and the stories that
(22:01):
they tell and things, you know,that they mention when visiting
with them, I'm like, I have itpretty easy that you take for
granted because you get spoiledwith the modern day
conveniences.
SPEAKER_00 (22:13):
Oh, absolutely, absolutely.
Well, and I think that goes backto what you said about your
advocacy and your career andyour uh all the things you do
come back to learning fromagriculture, right?
That open-mindedness, thattoughness, that willing to learn
anything and adapt that allhelps you be, you know, a better
person when you're out in inthose uh industry organizations
(22:33):
or political situations.
SPEAKER_01 (22:35):
Yes, and definitely working cattle will toughen
anyone up because you know it'sa stressful situation.
And so, yeah, sometimes there'ssome, you know, screaming,
yelling, whatever it is, but Imean it it's all building you to
build character, and I meanthere's gonna be good days and
bad days, and um sometimes youjust have to suck it up for lack
(22:58):
of a better word.
And the ag industry definitelydoes a good job of that.
And so when I went to get intopolitics, I think that's why I
had a little tougher skinbecause I had already, you know,
been exposed to a lot of thisstuff and critiques and whatnot.
And so at the end of the day,you just have to be like, what
can I do better tomorrow?
(23:19):
And we go on with it because youcan't dwell on what happened uh
in the past.
We'll be stuck and get leftbehind.
SPEAKER_00 (23:26):
Yeah, yeah, absolutely.
That thick skin is important.
Um I think there's even jokestoo about working cattle with a
with a family member or a spouseor something about if you can
make it through that, you canmake it through anything.
And I only know we only have,you know, seven headed coriani
team roping cattle team ropingseries, but we uh even that I
know that me and my husband areall well, there's words said,
(23:47):
but we manage in this justseven, right?
I couldn't imagine uh a realranch that'd be a that'll be a
sight for for someone one day.
Will you talk about your cattle?
What kind of cattle do you run?
And then how do you care fortheir well-being?
SPEAKER_01 (23:59):
What what are some ways you kind of already talked
about that, but so we we run amajority of them are are black
Angus.
Um uh we do have some Charlottecattle, and then of course we
have some Hereford uh influenceand so and a Hereford cow.
Um but uh they're a pretty hardybreed.
I mean, um they're they're theypretty much take care of
(24:22):
themselves, but we do our part,so we you know, annually we preg
test and so we um vaccinate themand all in preparation to keep
them healthier and um ultimategoal is to keep the mama cow
healthy so we can have a healthycalf too.
Um I think if you do um somepre-planning and you know keep
(24:45):
up with the vaccination programsand uh mineral and vitamin
programs and those kinds ofthings, ultimately um it helps
make everything smoother.
I think if we can our goal isalways to have a healthy animal
so we can have a healthy productum to sell.
And so that's why um it's notalways cheap.
(25:07):
I mean, people I think take forgranted what what these vaccines
cost and what um you know thethought that has to go into it
of what vaccination program youneed to have on your different
ranch, because um, like wementioned, it it's varying
landscapes across the state.
And so um we we make sure wealways have a mineral out, uh
(25:27):
salt's important in our program.
Uh we we you know vaccinate forrespiratory things, for shipping
fevers, because you, you know,as you're saying, we we do uh
take ours on a 40-mile littletrek and then you know a
five-mile hike up the hillthere.
And so we're we're renting uhtrucks, you know, we we have
(25:50):
them come help us haul ourcattle, and so we don't know
what's been in those trucks umthat we're gonna be putting our
cows in.
So we want to make sure thatthey have all their vaccines um
to where, you know, whatever isin there that we we don't have
no sick sickness as a result ofit.
And most of them are are cleantrucks and whatnot.
But but overall, you know, wewant to make sure that that
(26:11):
we're doing our part to makethem successful.
And so um that's why we do testour grass um for protein.
Um and then we do the thenutbile stuff with the fecal
samples and we send those off sowe can get a report back and
it'll kind of show us what ifwith there's some deficiencies
so we can get those addressedwith our mineral or our cake.
(26:34):
Um, you know, when we do buy ourcake, uh it's a sunflower cake,
and then we we we add a tracemineral to that too.
Um so I think it's just likelike with anything, I think just
making sure we're doing ourhomework to test all these
things, and that way we youknow, we work closely with our
vet uh also and um a few vetsactually, and we're always open
(26:59):
to um new things.
And I mean the the companies,you know, they are always
developing new things orchanging patents and maybe
something's newer that I'm notquite aware of, but we work on
that.
So um that's that's how wehandle our situation.
So and if you know somethingdies, we try to do a necropsy on
(27:22):
it to see what what it was.
Um was it was it a weed, was itum, you know, water.
I mean, we've had differentthings happen along the way.
I mean, we've had some alkalipoisoning and they lose their
sight for a few days, and so wehave to hand feed some and it
comes back, and it's just uhshocking how resilient the
(27:42):
animals really are.
SPEAKER_00 (27:44):
Uh you talked about a couple things, and I just
wanted to just just in case wehave consumers.
I know we have a lot ofproducers listening, but the
hope is we also have consumerslistening to hear the story, but
the mineral, the cake and thesalt, uh that's something that I
don't know that everyone mightunderstand.
So mineral is a a literal tub ofminerals, right?
So a tub of, you know, maybe alittle bit of sweet feed in
(28:06):
there too, or sweet something inthere to make them eat it.
But it has all the things thatthey might not be getting from
those grasses.
So when you're talking about youtest the grass, you test the
fecal matter just to make surethat they're getting all their
nutrients, just like, you know,a a a dietitian would say, like
our dietitian Kate would say,you you gotta make sure you're
having a variety of your in yourdiet to get all your things.
(28:26):
That's how you help the varietyof the diet on um in your
cattle, and then a salt block.
Literally, cattle, you you justhave a block of salt, right?
They literally need salt to touh you know help with their
nutrition.
And then uh and that cake, thecake one I always think is a fun
one because that's like a thatone truly is a sweet feed,
usually, right?
But it has other things in it.
SPEAKER_01 (28:47):
Yeah, so ours is a sunflower cake, so it's just
sunflower and it's hardcompressed, you know, into a
cube.
Um, and then you know, we feed,you know, four or four and a
half pounds per head per day,uh, three times a week.
Uh in depending on what theweather is.
If it's gonna be colder, youknow, they need more energy and
fat to burn, so we'll increasethat if you know we're finally
(29:10):
getting some green grass comingon, so we can reduce that or the
frequency of the feeding.
Um, but yeah, the mineral cancome in variety of ways.
I mean, they can be in amolasses tub, it can be loose
mineral, it can be in a block,uh, and salt too.
It's and and a lot of thesethings, um, that's that's what
you have to test for.
I mean, because some of theseyou you can be low in copper,
(29:33):
uh, and those can impact uhbreed-up rates um for because
it, you know, magnesium too muchof one or the other can block
one or the other, and it can bedetrimental as far as um being
successful with with your cattlebreeding back and um just just
all those kinds of things.
So it it's it it's a lot ofscience to it that I don't think
(29:54):
people realize um that we haveto factor into those.
And so it is dealing with umfeed reps and nutritionists who
and um and it all costs money.
Right.
Most of the time they're notgonna do this for free.
Um, and on top of that, the theminerals are not free.
I mean, you're looking at, youknow, anywhere from forty to
sixty dollars a bag.
(30:14):
I mean, some of these tubs, youknow, are from a hundred and
twenty-five bucks to, you know,four or five hundred a tub, and
it just depends.
SPEAKER_00 (30:22):
And they don't last that long.
SPEAKER_01 (30:23):
No.
And uh they they can clean thosethings up in a hurry depending
on how many heads you're you'reum putting it out for and what
they're deficient in.
I mean, the animals are prettysmart.
They they know, I mean, there'sdifferent times of the year that
they um hit the mineral harderand you know, other times where
(31:01):
they're getting it from thegrass and whatnot.
So it's just kind of keepingaware of the situation and it's
just a matter of checking.
I mean, the biggest part of thisis being hands-on and being
there.
I mean, there's some days you goand everything's just fine.
It's a short time that you haveto be there checking, riding
through them.
Um, but other days, I mean,there's problems.
(31:23):
So I mean, just you know, youjust can't really plan too much.
You have to have pretty flexibleschedule.
SPEAKER_00 (31:30):
Oh, absolutely.
And I think uh I think that'sreally neat to know that that
there's so much care and and somuch uh knowledge about what the
animals are doing.
Um and then, you know, youtalked about cost too, and right
now everybody's like, oh, beefprices are high, cattle prices
are high, ranchers are doingwell.
And there was actually a reallygreat article that um that we
were interviewed for, or we hada rancher interviewed for, and
(31:52):
they were talking about beefprices are high, so are ranchers
high on the hog.
And the truth of the matter isis this is the first year and I
think 20 years is what Bronx andCorn had said that that
anybody's able to actually makesome money back.
Well, that means but input costsare still high.
Everything's more expensive.
We all know life is moreexpensive today than it was
(32:13):
twenty years ago.
And so just because a ranchermight be breaking even or making
a profit with cattle prices thisyear, that doesn't make up for
the debt that got them there,the, you know, the loans on the
land, the, you know, whatever itis that have built it.
And so that's just an importantthing to remember that the
economics of ranching are rough.
SPEAKER_01 (32:33):
Yes, and and I think um people have misconstrued a
lot of this with the beef price,and um they don't realize that
they're different umcompartments or however you want
to put it throughout throughoutthe chain of it.
I mean, from cow calf to to umgrocery store meat uh locker or
(32:55):
whatever.
Uh it it's it's a lot of inputs,there's a lot of different
entities involved, and you know,there's there's different
stalker guys, feeders, there'sprocessors, there's you know, a
lot involved in in all of that.
But overall, the the input costsfor anything within the egg
industry, um, like you said, ishigh.
(33:17):
I mean, it most of the thingswe're dealing with, the
equipment um to harvest uh isexpensive.
The just fencing material, justuh, you know, the the hay cost,
the cake cost, the the the truckto put it out in.
I mean, um the they're nottwenty thousand dollar trucks
anymore.
And I mean you're we're not eventalking about buying the fancy
(33:39):
one.
SPEAKER_00 (33:40):
No, it's like the roll-up windows and the yeah,
even the tires, anything.
SPEAKER_01 (33:43):
They're still sixty, eighty thousand dollars that's
that you have to account for.
And um and so, you know, just uhthe the horse trailer that's
involved, the trucking that'sinvolved, and and the cost of
diesel at you know, over threethree dollars and fifty cents a
gallon average or whatever it isright now, um, th those all play
(34:04):
into the factors.
So I mean, roughly it's you knowfour four to five dollars a mile
to transport these things.
And so you you do that for, youknow, four or five trucks or
however many you're talking, anduh it it all adds up.
And so um, yes, Bronson hit thenail right on the head.
It it is nice to have a littlebreathing room for once in our
(34:26):
life, um, because most of thetime the budget is really it's a
thin margin with the Cal Calfoperation.
And so most many years it was webroke even.
So we did it because we lovedit, not because we were getting
rich off of it, and and just theincrease in land values and
prices, and you know, trying toexpand or um and then just the
(34:47):
preparation for uh the ranch tobe inherited by the next
generation of what you have to,you know, set up different
entities and uh LLCs anddifferent things like that um to
try to help with with what couldpotentially be a tax burden in
the end.
Um so where you're not leavingthe next generation in a bad
(35:09):
situation to where they end uphaving to liquidate some of the
ranch to pay uh what they needto pay to inherit it.
And so a lot of people don't seeum all the planning that has to
take place um in order to makeit to this point.
And and even I don't know allthe ins and outs, you know, of
what my parents and grandparentsand great-grandparents have have
(35:32):
been through through the years,but just uh the short time that
I've kind of had the reins ofthis has been a learning curve
and and it's it's a evolvingthing every year.
I mean, fo what we were doing in1970 is some things are similar
and some things have had to gothrough s quite a fit of bit of
change, um, and we had to adaptand whatever to stay competitive
(35:56):
and to stay marketable at theend of the day.
And it's and at the end of theday, it's something that's
really hard to build a budgetoff of for the next year because
we have no idea what cap priceswould be.
Um from 2020 to 2026.
I mean it it it varies.
And so um, you know, when we seeit like it was and get a
(36:18):
contract like this year, well wewe are grateful for it.
And um, but at the same time wegotta put some in the bank
because we don't know for thenext time when it's not gonna be
this good.
SPEAKER_00 (36:29):
Right, right, or when when the drought will come
or when something will come andand cause issues.
So so that kind of leads into aa good question is so it's hard.
The margins are tight, it's youknow, elk are tearing down your
fence, uh the the local localweed is coming, all these
things, right?
There's there's things that arehard.
(36:50):
So why do you do what you do?
Why do you love this?
SPEAKER_01 (36:53):
Because I I couldn't see myself doing anything
different.
And um you you do it because uhof the people you get to work
with.
I mean, I'm fortunate I get towork with my parents on the
daily, and um and it's a familyoperation, it's a true family
operation, and we were we'reblessed with good neighbors and
great friends and um that helpus uh when we need help and you
(37:17):
know they they'll go the mileextra mile for us.
I mean it will be I mean lastnight me and one of my friends,
you know, we were hauling a loadof cows and we would get home at
midnight and then leave in themorning to be here in time for
this and head back tonightbecause we've got to get back to
March.
You know, it we we weaned and sothe weather it's raining and so
it's cool, so we need to ridethrough the calves to make sure
(37:39):
we don't have no sick calves,and if we do, so we can get them
doctored.
Um so it's it's the it's thelifestyle I think that chose me,
and and I I have no regretsabout it, and we do it because
we love it, and there's so manybeneficial things to it, and I
mean the the views every day inour office.
I mean, some days it's reallydusty, and some days it might be
(38:02):
a little snowy, and andeverything in between that, and
that's that's what we do it for,and we do it for um for our
families, and like uh my goal isthat my nephews will take this
over, and so I want to do thebest I can like like my parents
and my uncle did for me and mygrandparents, so we could have
(38:23):
this and continue to build up uhbuild upon it and and continue
to improve it, um, to where it'snot just a benefit to our
family, but all all the thingsthat we sustain on our land,
from the wildlife, from thebirds, the the the animals, all
that stuff, um, there's abenefit for all of us involved.
(38:44):
And so I think it's justsomething that maybe not
everyone would enjoy, but forthose of us that do, um I'm
happy that we get theopportunity because uh I mean
driving in today, like there'sthe the traffic and everyone's
in such a hurry, and so I wetake for granted, I think,
(39:05):
sometimes the laid-backlifestyle that I do get, and I
think it is hectic some days,but I I look at you know, just
here traffic for an hour in themorning, like it's way more
hectic in one hour here than umthan it is for me in eight hours
up there, but to each their own,you know, I respect the ones
that that enjoy this kind oflifestyle and and uh I'm
(39:28):
appreciative of the lifestyle Iget to live um over there.
And most of the time um we havea lot of people come visit us
and so you know they're alwayssaying that they like it and
they're you know this is cooland whatever.
And I I have to agree with thembecause I'm fortunate that we we
are where we are.
SPEAKER_00 (39:48):
Oh, it is, and I think uh I think we need people
like you, right?
Because we we need both, right?
We need we need folks in in thecity doing things, we need we
need people, whatever, but wereally need people in that live
in small towns that love thatlifestyle and are willing to to
deal with those small margins tofeed the world, to clothe us,
right?
Um and I think that's that'sit's a good thing that you and
(40:11):
others love that lifestyle.
SPEAKER_01 (40:13):
Yes, and and I think a lot of people like
conveniences and we do too, butwe have them in our own way.
I'm over there.
It's just uh it takes someplanning.
I mean you uh it's not a trip tothe grocery store on the daily,
so you know when you do plan,you I mean you you have to plan
ahead.
And a lot of people maybe that'snot their cup of tea, you know,
(40:35):
but for us it it is, and like Isay, um I wouldn't trade it for
nothing else.
SPEAKER_00 (40:41):
Oh yeah.
One of my favorite small townanecdotes is that I had a friend
who moved to a small town forthe first time and she married a
farmer and and she She wassaying we'd they'd have friends
over and they'd be working onsomething because that's what
you do in in agriculture.
Family and friends come over andyou help with something.
And then he'd say, Yeah, comeover for dinner.
And she'd go, Huh?
(41:01):
What dinner?
And she'd have to, you know,come up with something.
And so she, you know, learnedthe first time as she's
scraping, you know, tortillasand cheese and ground beef water
to make quesadillas orsomething.
You know, she's she's scrapingthrough the fridge and she
learned to always have a frozenpizza in the fridge, or or she'd
even meal prep and she'd make,you know, whatever you could
freeze and lasagna and all thesethings that you could freeze so
(41:22):
that her husband could begenerous and say, here I'll feed
you.
And she'd pull out food orwhatever.
And that's that's something, youknow, I live in Albuquerque.
I get Walmart plus delivery, andI could have my groceries.
I could order them now, and theycould be there in a couple hours
for no extra charge.
And uh um, and so that you know,difference in convenience is so,
so interesting in that smalltown of having to prepare, but
(41:46):
then also you have thesewonderful small town grocery
stores and small town where youknow you get to see everyone you
know and you know the personthat owns the grocery store,
right?
I think you were helping himwith a food drive recently,
right?
So there's that that uhtrade-off, right?
SPEAKER_01 (41:58):
Yeah, so and I think I mean you just adapt to your
surrounding, and so when youdon't have those things readily
available, you you just rely onwhat you've known.
And so that's what we know.
I mean, we we're fortunate tohave a grocery store in
Springer, we have a really goodgrocery store in Cimarron too
that's close by, and so theythey're both family-owned um
(42:21):
establishments, and that's whatwe like to support, and so and
they support us, you know, theysupport our communities, they
support our forage programs,they support all the things that
I'm involved with, and um, so itit it's really a cool way of
life and the the wholeneighboring concept.
I mean, uh they come help us andwe go help them, and um and it's
(42:43):
it it's just great to have thosekinds of relationships and I
mean the trust that we can havewithin our friends and neighbors
and families, and um wheresometimes you might not even
know the neighbor, you know,here um or or they're maybe just
not the social people.
I mean, we're social people.
We we talk, we talk to ourneighbors, we visit.
SPEAKER_00 (43:04):
I think I have a great picture for that of you
visiting with someone driving byas you're pushing cattle on the
road.
Everyone, everyone is open toconversation.
SPEAKER_01 (43:12):
And and so many people have so many questions
because I think so many um thatare removed from the ranch now a
generation or two generationsaway, maybe even a third
generation removed now.
Um I think it still intriguesthem because many of times in
the conversations I have acrossthe country, uh with you know,
(43:32):
traveling to these meetings orwhat it whatnot, you know,
they're like, oh my grandfatherdid that, or my great
grandfather did that.
And um, so the curiosity of itis is still there, and so I
think that's one good thing thatwe haven't lost.
And so I think it's good that umthese things are never
comfortable to do, but at thesame time, I think it's good so
(43:54):
people can see where we'recoming from and that we are good
people, um, but just maybe notknow how to communicate with you
exactly because I am not much ofa social I post on social media
or whatever, but that's that'snot my only avenue for
communication.
SPEAKER_00 (44:09):
Right, right.
No, I love that.
And I think I think that's uhsomething um I live in the city,
I actually have great neighborswho actually some of them are
podcast listeners, so shout outto them.
But uh that neighboring thing,and then if you're ever in the
country, right, or you're out ina small town, you drive by a
rancher on a horse, you rolldown a window, I guarantee
they're gonna say hello andthey're gonna be open to things.
(44:31):
I haven't met a rancher thatwouldn't be.
Um, and knowing more about whereyour food comes from comes from
is it the whole goal of thispodcast, is whole the whole uh
you know an important part of ofwhat we're focusing on, the beef
council and all of that.
So asking questions is always agood thing.
SPEAKER_01 (44:46):
For sure, because a lot of times I think people get
their information from uh largeentertainment companies, you
know, and so they have this kindof perceptions of what really
goes on, but at the end of theday, those are used for uh
ratings and whatnot.
SPEAKER_00 (45:04):
I mean like And sensationalized.
Yeah.
SPEAKER_01 (45:08):
It's it's not.
It it's really down-to-earth uhpeople, families that are just
working hard every day to dowhat we need to do to provide
for our families and to you knowachieve goals with it within our
own operations.
And that's most of the time forus, it's just to, you know, make
(45:28):
things better.
And and so we we work at itevery chance we get and try to
keep up with the latest trendsand see what portions of those
we can incorporate into ouroperation to uh make it more
successful, more successful,make make it more responsible,
you know, for the environment,for just everything that we're
(45:49):
involved with.
SPEAKER_00 (45:50):
Oh, absolutely, absolutely.
And I think that's uh the thatconversation doesn't happen in
every business, right?
unknown (45:58):
Right.
SPEAKER_00 (45:58):
That conversation that you're working to, you
know, protect the entireenvironment, protect the land,
you're working and the wildlifeand the livestock.
And then and then also thatgenerational thing.
You don't have businesses, thatmany businesses or entire
industries that focus so hard ongenerational that they're gonna
(46:20):
take care of the land so that ina hundred years their family and
their uh you know, theirrelatives can continue that.
So I think that's a reallyspecial a special thing in the
agriculture industry in ranchingand in ranching in New Mexico is
it's a generational thing andit's important family is at the
center of it all.
SPEAKER_01 (46:38):
Yeah, and and once once you get out of the family,
then it's back to soil health,it's back to animal health, it's
uh and and the other rewardingthing about being in this
industry is it's afaith-biz-driven industry, and I
think that's important that wealways had the good Lord at at
the center of everything we'redoing because um just watching
(47:02):
what we get to see, you know,the I mean animals having, you
know, calving and rainstormsthat fill dirt ponds and you
know, all these things that likethere's no other way to explain
it other than someone else iswatching um over us to make
these things available to us.
SPEAKER_00 (47:21):
Oh man, absolutely.
Uh and we we love to tell peopletoo New Mexico is God's country,
right?
Um we're we're prettyparticular, yeah.
Yeah, not biased, yes, biased.
Yes, absolutely.
Well, I I so so appreciate it.
So I have maybe two morequestions.
What is a piece of advice you'dgive someone that um might want
(47:42):
to follow in your footsteps intoranching or even just something
uh yeah, I would just say withthat question.
What what's advice you'd give tosomeone that wants to follow?
SPEAKER_01 (47:50):
So I I give uh advice as if this is something
that you want to do, do it.
And um, you know, not everyonestarts out with uh with an
inherited ranch or or you know,a large size scale ranch or what
whatever it may be.
Maybe it's a farm, maybe it's aranch, whatever you're
(48:11):
interested to, but don't compareyourself to others.
Um I think that's the biggestthing for me is that I don't sit
there and keep score.
Um what we have we're we'refortunate to have, and um we're
blessed to have it, and andthat's and it's comfortable for
us and and for what we havegoing on.
(48:31):
And there's others that maybehave a little less, and there's
others that have a whole lotmore.
Um but at the end of the day,we're all in this together.
And so um sometimes I think it'sum sometimes, you know, it's
people get discouraged becauseof the cost of things.
Well, um, so be it.
If if it's a hundred acres youcan afford, do it.
(48:51):
And and you'll never and workhard at it, and you'll be
surprised, you know, if if youcontinue with it, that in uh
your interest is to grow that orjust to make that um area
better, um, so be it.
I mean, at the end of the day,you have to do um what's best
for you, but don't um I think alot of times, you know, we look
(49:12):
at things and say, like, oh, youknow, I can't do this, I can't
do that.
Yes, you can.
You just have to go try it.
And you'll never uh I mean youmight fail along the way, but
that's the only way you're gonnaget better or go anywhere is by
putting yourself out there andtaking risks.
And um you'll be surprised whatwhat really can come about from
(49:34):
it.
So I my thing is is just do it.
Um, I don't think you need tosit there and question a whole
lot of things and whatever, ifit's a love that you have, um,
and and you just have to go intoit uh with uh with reality in
the background that you morethan likely aren't gonna get
(49:54):
rich doing this.
Yeah.
So if your goal is to be richand you know, some of those
other things, uh rich in money,I mean, because I feel like
we're rich in in in our values,and I think we're rich with our
family history, and so there'sdifferent ways to look at that.
And so, um, but if it's actualthe monetary thing, you know, be
aware that it's gonna be, Ithink, more going out than
(50:17):
coming in.
But at the end of the day, um, Ijust say make do what makes you
happy and don't compare yourselfto anyone else.
SPEAKER_00 (50:25):
That's great advice in any in any situation, right?
We we shouldn't look elsewhere.
My last question for everyone iswhat is your current favorite
way to eat beef or maybe even afavorite recipe?
SPEAKER_01 (50:38):
So I like a fillet and I like a cooked medium, and
um I'm not real big fan ofrunning the taste of the meat
with A1 or Worcestershire or anyof that other stuff.
I just like a good old steakthat's been seven minutes on one
side and seven on the other, andthat's I mean, some people like
(51:00):
it a little more rare than that,but uh for me that's that's how
I like it.
And um, of course, uh, you know,some people like to question,
you know, all the other things,but I I I love a salad and a big
potato with it, and um, andwe're good to go for another
day.
SPEAKER_00 (51:18):
Honestly, I love that.
That's that's uh sounds like myorder at a restaurant I went to
the other day.
I love it.
Um cool.
Well, I so appreciate your uhwillingness to be on the
podcast, even uh with you knowbarely uh any notice, and then
also all the work you do for theindustry, and then lastly for
for the work you do to help feedthe world.
(51:40):
So thank you.
SPEAKER_01 (51:41):
Thank you.
SPEAKER_00 (51:43):
Behind the burger is a podcast produced by the New
Mexico Beef Council with thegoal of telling the stories of
the cattlemen and cattle womenof the New Mexico beef industry.
Thank you for joining us fortoday's episode.
If you would like moreinformation, please visit
nmbeef.com.
Whether it be a burger, a steak,or another beef dish, we hope
you are enjoying beef at yournext meal.
Host
Carollann Romo
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