History – Arizona Beef Blog

A Week with an Arizona Beef Community Dynamic Duo

July 14, 2017July 14, 2017Tiffany

Welcome to the beef community, where fellow members of the community are not merely associates, but good friends and family. Need an example? Dean Fish from Santa Fe Ranch and Dan Bell from ZZ Cattle Co., also known as the Dynamic Duo. Here at the Arizona Beef Council office, our intern pair, Shayla and Nicole, also consider themselves a “dynamic duo,” and set out to spend a week with the aforementioned pair to experience Arizona ranching life and the hard work involved. Enjoy their story of their week working in this segment of the beef life cycle!

16992318_2000360060191174_6932618317130173501_o — Dean Fish (middle) and Dan Bell (right) are well-known names in the beef community both for their wonderful personalities, and for their experience, knowledge, and contributions to advancing and protecting the beef community.

For two girls who love cattle, horses, and agriculture, there is no way to describe how excited we were to spend a week in Nogales, AZ helping Dan and Dean on their ranches. Not only was it going to be wonderful being back out on horseback gathering cattle, but we were also blessed to spend time working with two extremely knowledgeable cattlemen learning their reasoning behind everything they do to raise cattle, and gaining insight on the beef story as a whole.

Nicole and Shayla in their alternative office. The Arizona Beef Council internship offers the amazing opportunity to work on education and outreach as well as traveling work hands-on in the beef community.

Day one, we arrived in Tucson with the honor of attending the Southern Arizona Cattlemen’s Protective Association (SACPA) to represent the Arizona Beef Council and share information about the beef checkoff with the side benefit of experiencing firsthand how issues in the beef community are handled. We heard debates, opinions, personal experiences, and propositions from representatives from all aspects of the beef community. We were impressed by the efficiency and careful attention to making the best decision for all members of the beef community, the cattle, the environment, and consumers. Next, we headed to Dan’s beautiful family ranch house (well, we drove ourselves, and quickly learned we both were significantly lacking in our navigation skills.) Dan gave us a small tour of his ranch, followed by a delicious beef dinner and a history of the ranch, Nogales, and what it is like to ranch along the Mexican border. It only wet our taste buds for the millions of questions to come.

The border between Mexico and America. A very small section has this high fence, while most of the border along the ranching land is simple posts and barbed wire.

Day two, we rose bright and early (there will always be a strong appreciation for western cattle growers who must rise at 3 a.m. and earlier to beat the heat and reduce stress for their horses and cattle) to head out and gather cattle on horseback with Dan and some other hands. He explained how he gathered and rotated cattle to benefit their individual needs in each stage of life, as well as properly manage the rangeland. Then, without hesitation, we jumped right in with the others to sort cattle, brand, castrate bull calves, ear tag, keep records, and vaccinate against common diseases. Dan explained his methods and reasoning behind these practices with the intention to provide the best care and health for his herd, and how individual ranchers choose their methods of work to best fit their ranch conditions including herd size and available labor and facilities. Afterward, we helped test the calves for BVD-PI (Persistently Infected-Bovine Viral Diarrhea. Calves that test positive contracted this virus as a fetus, and it inhibits their ability to fight disease. They shed the virus to healthy calves and cattle the entire time they are present in the herd.) This experience helped solidify the importance of record keeping and proper Beef Quality Assurance practices to ensure consumer safety and confidence in beef. Dan spoiled us afterward with the best apple pie (oh, and a healthy beef lunch too) and we saw more of the ranch as we distributed salt to the cattle. Along the way, we bombarded poor Dan with every question we could think of about the rangeland, neighboring ranches, relations with Mexico, cattle care, and his interactions with, and we aren’t lying, Agent Hamburger, a border patrol agent. That evening we joined in a barbecue, meeting more of the Bell family and friends and enjoyed good company, good food, and more learning (including a lesson for Dean on why you should never mess with giant black bugs; ask him next time you see him, you won’t be disappointed). It was a great way to wrap up a day of learning and appreciation for hard working ranchers who still live everyday family lives.

Vaccinations are a crucial step in ensuring cattle health and a safe beef supply. Pictured is Nicole administering them to a calf.

Shayla is ear-tagging a calf, a vital component of record keeping and animal identification to maintain proper care.

Day three, we rose early again to head over to Dean Fish’s ranch (still solidifying our need to enhance our navigation skills) where we saddled up and rode out to collect cattle. This time, we brought in the cows and used ultrasound equipment to check if they were bred (it is important to know when cows are bred in order to keep proper records, know when to expect the calves, know which bull the semen came from to help with genetics or herd improvement, and for overall knowledge of the herd.) Along the way, Dean explained the science behind his methods for managing and caring for cattle. He explained how keeping stress levels low allows for the best feedback and response from the cattle, whether giving vaccinations, breeding or performing other care. We were both given the opportunity to palpate a pregnant cow and feel the fetus, afterward hearing Dean’s reasoning behind using ultrasound, and how there are several other options for checking the health of pregnant cows, all with their own positive and negative features, that can be selected to fit any management style. We then rode out to learn Dean’s style of working and checking cattle, checked some waters, and again asked our many questions. It was a unique experience to compare two neighboring ranches and see how quickly the rangeland, facilities, and cattle needs can change and why it is essential that ranchers understand their cattle and their ranch to develop a management plan and provide the best care. After a wonderful, authentic Nogales lunch and dessert (Shayla was already making plans to drive back down to enjoy it again), we drove along the border and were informed about additional impacts of ranching with Mexico as a fence-line neighbor. Afterward, we returned to Dan’s to check more waters and fences (including an on-foot chase after a rogue cow that helped Nicole find a new appreciation for deciding to run cross-country back in high school).

Their are several ways to check a cow’s pregnancy, and many ranches use palpation to feel the cow’s progress. (Featuring Shayla)

An important management practice on a cow-calf ranch is checking cattle pregnancies, and one method for this is palpation.

Day four, we woke up with heavy hearts as this was the day we headed back to Phoenix but excited to seize our final hours in southern Arizona. We saddled for the last time to gather horses that had been turned out (if you think this sounds easy, we suggest you go home and watch Spirit), then we were able to help vaccinate them. Afterward, we checked more waters (an essential part of this job during the summer), took our final tour of the ranch checking gates and fences. We saw the direct impact of regulations to stop grazing in certain areas and how it created adverse effects due to the benefit of grazing and its history in the West (remember, before the introduction of cattle, bison roamed the west and grazed similarly). The example Dan showed us was a riparian stream that consistently had an area of water housing an endangered fish species. For decades, this area was included in a large pasture utilized by cattle, but one day a dead fish was found and Arizona Game and Fish restricted grazing in this area. Sadly, the reduced grazing caused forage to grow rapidly, including trees and shrubs, and quickly the entire stream dried up, killing all of the fish in the area. This unfortunate consequence was a strong lesson on why it is important to understand the fragile balance in an ecosystem and how every action, including grazing, has a role in maintaining the ecosystem. We also learned the impact of predators and other threats to livestock. Our trip culminated with a farewell lunch headed back up to Phoenix, dreaming of our next chance to be back out on the range. After much pressure, we refused to announce a favorite day as both ranching experiences were phenomenal!

Nicole and Shayla LOVE beef, and dairy too!

Overall, our week with Dan and Dean was a once-in-a-lifetime experience. Not only did we gain hands-on experience working with cattle, but also learning there is a deep reasoning behind every management strategy and practice implemented by ranchers, as well as the issues they faced in the past, and still face today. Furthermore, we learned how cattle interact with the environment and how regulation and how other confounding circumstances including border security and international relations impact the beef community. With new insight on the beef community, we are now back in the office working to continue to educate America on the ways of the beef community and how we continue to find new ways to serve our cattle, the land, and consumers best. Thank you, Dan and Dean, thank you to the Arizona Beef Council, and most importantly, thank you to the beef community for all you do!

There is no experience more treasured for these two beef interns than watching the sun rise while out gathering cattle by horseback.

Blog post by Nicole Van Eerd and Shayla Hyde, Arizona Beef Council 2017 Summer Interns.

The V Bar V Ranch: A University of Arizona Gem

July 7, 2017July 13, 2017Tiffany

Cruising up the I-17 North, you reach Exit 298: Sedona, Slide Rock. A breath-taking hike in Oak Creek Canyon might be your only thoughts; unless of course, you are an Animal Science student at the University of Arizona or a local Arizona rancher looking for some resources. What are your thoughts then? We’re almost to the V Bar V! (You would also be turning right at that exit, instead of left).

17343022_1478710138806500_1157748653046719463_n — A beautiful view as ranchers at the V Bar V move cattle every two weeks as part of an intensive grazing system.

Located in Rimrock, tucked away between the beautiful red rocks and acres of green, rocky, northern Arizona rangeland, is the V Bar V Ranch, an experiment station for the University of Arizona (UA). The Morrill Acts of 1862, 1890, and 1994 ensured that universities such as UA would be instituted to teach agriculture, mining, and military tactics. Land grant institutions now serve as centers for research, extension, and education. Thus, the V Bar V is a priceless resource for local ranchers and students alike, addressing environmental, wildlife and domestic livestock issues applicable to Arizona and the Southwest, providing research and hands-on opportunities for students, and serving as a crucial link between the beef community and academia.

14707833_1323701560974026_2627153869472800784_o — The V Bar V is a working ranch, serving as a comparable resource for other Arizona ranches.

Today, the ranch superintendent at the V Bar V is Mr. Keith Cannon, or as everyone knows him by, Bopper. Bopper is a 4^th generation rancher, whose family came to Arizona from Texas in the late 1890’s. He was raised ranching, and in 1990 participated in an educational program sponsored by the University of Arizona for ranchers. He brought his two sons, Keith and Jacob, and their involvement was so praiseworthy that they received an invitation to the Santa Rita Ranch for a similar, more extensive opportunity. Shortly after, Bopper was invited to be involved in research, then serve as a cowboy at the V Bar V Ranch, working his way up his current position as ranch superintendent and later joined by his son Keith in 2001.

14692041_1323703427640506_9211379197313490478_o — Keith and Bopper are a hard working team and work efficiently to keep time for family at the end of the day.

Bopper shared, “The V Bar V is a unique opportunity to combine old school ways and traditions with new technologies. The goal today is to run this experiment station as a profitable ranch to serve as a model for Arizona ranchers while showcasing the ability to improve continuously by using new technologies and research.” The current focus is improving cattle breed genetics and creating more cross-breed cattle that perform well in Arizona conditions (high drought and heat tolerance) while still grading high in meat quality. With those goals in mind, the Waygu breed was introduced to the predominantly Angus and Hereford herd and found that the cattle were well-suited for the environment while grading 90% choice or better.

Bopper sees the importance of the V Bar V in outreach to Arizona ranches, commenting, “It’s easier for ranchers to accept strategies from a fellow cowman than from academia. We aren’t just saying this is what you need to be doing. We are showing them that we are also doing it ourselves and it’s working.”

14611122_1322000157810833_1350048052962601541_n — While the V Bar V employs efficient strategies such as four-wheelers for gathering cattle over large, rocky areas, they still embrace ranching traditions like gathering horseback.

Ever been to the Phoenix Zoo? If so, you’ve most likely been directly touched by the V Bar V. Do you remember seeing the Hereford cow in the farm section? Yes, the one with the cute calf that visitors get to help name each year. She came from the V Bar V! And every year, Keith and Bopper, along with their interns, prepare and breed her so zoo attendees can continue to learn about the beef community.

16938963_1456571744353673_8039445036204155202_n — This cow and calf are happily being raised on the ranch, just like the pair representing their story to the community at the Phoenix Zoo.

The positive impacts in helping local ranchers and the community are only part of the mission of the V Bar V. Bopper smiles as he comments, “The most enjoyable thing about my job is working with students and interns. There is a lot of heritage on my side, and it’s great to be able to pass that on.” Bopper has welcomed interns from Japan, South Africa, Brazil, France, Germany, and around the United States. He views them all as part of his family (rumor has it, his wonderful cooking proves helps build this sense of community!). Interns, high school and university students alike participate in calving classes, branding, and cattle handling, along with basic veterinary practices. Bopper aims to spark their interest in both the cattle community and the University of Arizona.

This year’s intern, Andrew Miles, says, “The V Bar V is a crucial part of the University’s Animal Science program, providing opportunities for students to learn about cattle and ranching. Furthermore, its unique location includes rangeland transitioning from low to the high desert, spruce and brush, and all the way up to high mountain country. It serves as an incredible resource for students from a variety of academic backgrounds to be involved in research benefiting many different fields of study and the state of Arizona as a whole.”

14721509_1305889406102441_8402360163695978775_n — Andrew Miles, the 2017 Summer Intern, has benefited from the V Bar V through Animal Science courses at the University of Arizona, working at the UA feedlot, and now working on the ranch.

Want some wisdom from the ranch that every intern learns?

From Bopper:

“Don’t ever tell me you can’t do something… Tell me you won’t, but can’t isn’t in my vocabulary.”

“Every morning when I wake up and go outside, it’s a new day, so every day you must be open to learning something new.”

“I’m always looking for the missing link, and that’s Newton’s Law: for every action, there is an equal and opposite reaction. If you manage and make decisions based on the reaction, you are always two steps ahead. What you do today will affect tomorrow; what you do tomorrow will affect the future.”

14480601_1301284526549063_4636761684368430565_o — Interns work hands-on, learning practices such as ear-tagging that allow for proper identification and record keeping for the best possible care of cattle.

“The most important thing I have learned is how well you can integrate new technologies and ideas into tradition. Keep challenging yourself and never stop trying to improve methodology,” says Keith Cannon who has been involved in the University of Arizona’s School of Animal Science since 1997 as a student, working at the feedlot for ten years, and now helping run the ranch.

13938187_1247480968596086_1186724804880850939_o — Keith helps a student learn to check a cow’s pregnancy, an important component of keeping cattle healthy and updated in records.

While at the ranch, Hyatt, Keith’s son, gave us a wonderful tour of his market goat project and we were enlightened on the importance of knowing your animals and knowing their needs (and we got to see a newborn kid! I guess ranches aren’t always just about the cattle.)

13100931_10207873258222754_2166848693627388861_n — Being directly involved in agriculture is important for future generations like Hyatt to gain an understanding of where their food comes from, and an appreciation for the animals!

Bopper and Keith show a beautiful picture of a generational love of ranching traditions as well as improvement, and display the importance of extension resources including the V Bar V. There is plenty that the ranching community, the public, and students can learn from the V Bar V, and we agree with Keith and Bopper’s final desire: “We hope that the UA keeps the V Bar V as an operational ranch and that it can become more useful to the University as well as Arizona ranches, serving as a true extension resource for the state.”

14434808_1301283813215801_1009312745257552989_o — The V Bar V has an endless positive impact on educating present and future members in the beef community, including teaching proper cattle handling practices.

Blog post by Nicole Van Eerd, Arizona Beef Council 2017 Summer Intern.

Ranchin’ and Rodeoin’: The Tale of the Parsons Fathers

June 23, 2017July 13, 2017Tiffany

Arizona beef truly is raised by families, for families; and, Father’s Day provides the perfect opportunity to showcase a family of strong men who not only make major contributions to the beef community and the sport of rodeo but also portray the traits of an outstanding father. If you’ve heard of Marana Stockyards, you’ve probably heard of the Parsons.

Parsons 008 — Clay Parsons with his wife Karen, son Clay Buck, and daughters Mallory, Carly, and Haley.

Clay Parsons was born in 1961 in Carlsbad, New Mexico to Charlie Parsons and Cookie Paddock, and this is where their strong father-son relationship began. At three years of age, Clay began riding horses and helping on their small ranch (well, at least he thought he was helping, you know how helpful most three-year-olds are, much less when on horseback). He fell in love with the lifestyle and for the remainder of his childhood he continued working on family ranches in New Mexico, and later in Arizona.

Parsons 007 — The Parsons have always been passionate about passing down the cowboy way of life and giving opportunities to younger generations.

At the age of five, Clay’s rodeo career began. His father, who rode broncs, introduced him to the rodeo world, and Clay tried everything! He learned how to rope in New Mexico, where he grew up around cowboys who quickly became his role models. Clay shared, “They had the greatest influence on me. They were real cowboys. I did not want to just be a rodeo cowboy, I wanted to ranch AND rodeo.”

Parsons 003 — As most young cowboys do, Clay followed in his father’s footsteps and for a little while tried his hand at rodeo rough stock.

Throughout his life, Clay had a strong love for cattle. Whenever he was driving around with his father or anyone else, he was always looking over the fence line at cows, studying them and calling out the breeds. “My room was full of pictures of cows. Not rodeo champions, but cows. I just loved cows,” recalled Clay. He was overjoyed when, at seven years old, his father bought a small ranch in Oracle, AZ. Money was sparse at the time so they would buy roping heifers then later turn them out on the ranch, building a small herd. Clay remembers when their random assortment of roping heifers finally reached maturity and was ready for a bull: “Dad and I went to Wentz Livestock Auction in Tucson, and we bought a bull.”

Parsons 006 — Years later, the Parsons still love to be out on a ranch. Without it, Clay knows something is missing in his life.

Clay would walk home from school, either on foot or by horseback, as often his horse was tied up outside the school waiting, and then go check all the cows. “I checked those cows every day except on the weekends when I was rodeoing,” explained Clay. This is where the story hits his favorite memory with his father: “I was nine-years-old and two-thirds of those cows had calved. We had family and friends at our place to help gather the herd and brand. As we were bringing in the herd, I said ‘Dad, we’re missing three.’ Dad said not to worry about them. We would take care of them later. As soon as he went over the ridge, I went back for them.” Clay remembers everyone wondering where he had disappeared to with the answer to the question arising as he came up over the ridge with the three missing pairs. He was scolded at first but then brought to the side where he heard the words he’ll never forget, “Son, good job. You’re gonna be a cowman.”

Parsons 016 — It’s no wonder they have a love for their lifestyle, Clay Buck and all the Parsons grew up in the saddle.

Although there were years when Clay and Charlie did not have a ranch of their own, the Parsons continued to be a strong father/son name in the cattle world. Clay married the beautiful love of his life, Karen, at eighteen, who quickly jumped right into the lifestyle. Later, there was no ranch for Clay to run and he worked for his father’s business, Parsons Steel Builders. He hated it, and went out on the road to rodeo, with a dream of making it to the National Finals Rodeo. He recalls being in Livermore, California at a rodeo where he sat in the top fifteen for calf roping and was almost there for team roping. His dad called Clay asking him if he wanted to lease and run a ranch and Clay’s response was a simple, “I’ll be there in 14 hours.”

Parsons 014 — Clay continues to pay tribute to the New Mexico ropers who were his role models by being a role model of many young ropers today.

Today, the love for cattle and ranching stays strong in the Parsons family. They built Marana Stockyards after many years of learning and hard work, and still, raise cattle on a ranch near Picacho Peak. If you’re ever around Marana, or at a big rodeo, you’ll most likely see Clay or maybe his father Charlie. If you’re out on their ranch during branding season, you’ll see his brothers Joe and Cutter along with other members of the Parsons family. Maybe at the stockyard you’ll find one of Clay and Karen’s lovely daughters (who all showed cattle as youth). Carly, who helps during the cattle sale, or his son, Clay Buck, who keeps the place running. If you’re lucky, you’ll even catch a glance of Clay’s grandson Cooper, who sometimes helps call out pen numbers to the riders out back putting the sold cattle back in the correct pens (don’t worry buyers, Carly makes sure the pen backers know where to put your cattle).

Parsons 001 — Cooper loves cattle as much as Clay, but he sure loves Grandpa even more!

We start with a father like Charlie, who had a strong influence on his son’s self-sufficiency and taught him to not only do what he loved but also to do it successfully. Next, we move to a father like Clay, who never runs out of words to express his pride and love for his hard-working son, a genuine man who everyone loves and respects, or his beautiful daughters. Finally, we end with a little grandson, Cooper, who never ceases to bring a smile to Clay’s face and attributes to why the Parsons men are so dedicated. Clay says, “I see Cooper liking the same things we like and I want the next generation to get to grow up the way we did.” These men exemplify what it means to be a father. Clay kindly advised, “There are some things you won’t understand until you have a grandson.” Well, Clay, there are some things the world only understands when they look at generations of amazing ranchin’ and rodeoin’ fathers like the Parsons.

Parsons 011 — Since day one, Clay and Charlie have been an inspiring father/son team.

Blog post by Nicole Van Eerd, Arizona Beef Council 2017 Summer Intern.

Ranching by the Scientific Method

March 25, 2016April 15, 2016Tiffany

IMG_2391dawn — The Quarter Circle U Ranch

Another feature of the Arizona Beef blog is the chance to “Meet Your Rancher.” For our inaugural post in this series, Arizona rancher Chuck Backus of the Quarter Circle U Ranch, was an easy choice. Chuck and his wife Judy have been an integral part to the successes of a tour series we do each year entitled the “Gate to Plate” tours (more on that in later posts). He is always open to visitors and never turns us down when we ask to bring folks out to tour his ranch. Luckily for us, many have found Chuck fascinating including Steve Suther from Certified Angus Beef. A few years back, Steve wrote a blog post for the Black Ink with CAB blog about Chuck and his use of science in raising his cattle. With Steve’s permission, we are proud to repost that blog for you to enjoy. Without further ado, here is the story of Chuck and Judy and their ranch nestled in the Superstition Mountains.

IMG_2280explaining — Chuck Backus takes the scientific approach to just about everything.

Chuck Backus is one of my heroes. This Arizona rancher is a PhD nuclear engineer who began in the 1960s working with Westinghouse on NASA’s manned mission to Mars. His grandfather lived nearly a century in West Virginia with no utilities and nothing but actual horsepower. . .

ANYWAY, as Chuck would say to get back on track, the NASA work included a lot of focus on solar energy, too, and political winds suggested a move to earth-based applications. So he and wife Judy came out to The Valley of the Sun, and he helped launch Arizona State University’s solar energy program, even setting up a lab that certifies most of the solar cells in the world.

ANYWAY, he was still a farm boy from West Virginia at heart and looking for a small ranch in the 1970s…a friend in the Farm Credit System alerted him that a historic 10-acre tract was going to be foreclosed on just a few miles southeast of Phoenix. Turns out it was the Quarter-Circle U, where the first men crazy enough to try ranching many years before claimed an unlimited number of desert acres for their 5,000 cattle. By 1974, it lay up against a 22-section state lease rated for 207 cows. Wow. More than he wanted perhaps, but he saw potential for research, and by the end of that decade, he had converted all power to solar. Not long after he turned away from exploring our Solar System, he began to speak of his own solar system.

IMG_2426solar — The ranch has been operated on solar energy since the 1970s.

When the United Nations hosted seminars on solar energy around the world, Chuck presented and transfixed audiences with his documented practical applications. Even his cows were solar branded then.

ANYWAY, cows were kind of along for the ride until he had all the solar and water issues lined up, and bought a few more acres, including a tract up north to allow his base to have six months of rest each summer, and room for 400 cows. No rest for Chuck, however. He was retiring from ASU, but chomping at the bit to dig into cattle ranching with a new emphasis on cattle quality. He thought back to the wild, rodeo-stock cows he’d had to keep on the place the first year just to show his first herd what to eat, and the huge risk of bull mortality coming into a canyon better suited to rattlesnakes than beef cattle.

IMG_2343learn-to-eat-300x224 — Cows must learn what plants can sustain them, and where the water is.

Using artificial insemination (AI) to breed half of his herd cut that risk, and replacement heifers from top Angus AI sires would grow up knowing their desert resources. Chuck joined the Certified Angus Beef brand’s email discussion list called Black-Ink and added much to discussions of AI and herd improvement strategies. He knew a lot about a lot of things, but adapted the attitude of an eager student in this field.

ANYWAY, he sent a benchmark set of steers to a Texas feedlot in 2006 and found the Beefmaster and Brangus crosses made about 50% Choice, but no premium Choice. Last year, after five years of culling and breeding up and including the first stacked generations of high-quality Angus genetics, a load went 12% Prime and about 80% Certified Angus Beef brand. Wow. He’s not done yet, only halfway through a 10-year genetic upgrade that is now adding an emphasis on feed conversion. This year, a load of steers are being fed at Cattleman’s Choice Feedyard near Gage, Okla. As of today, most of Chuck’s heifers are AI-sired and include some ¾ Angus. How far can he go? Only as far as profit allows.

Eric Grant, of the American Angus Association came with me on this visit, and as I made some comment about the predictability of straightbred Angus from registered bulls, Chuck acknowledged that. But he added, “Just because you can predict the outcome, doesn’t mean it is the desired outcome, or that it maximizes your profit. This country is so rough. I am in the middle of this experiment to see if the higher percentages or straight Angus can do well here.

“If I use primarily AI to bring these super genetics in, and they are raised by my cows on this pasture, and they get all the enzymes in their system that will let them eat what is here—cactus included—if they are raised on this as a baby calf, and learn what they can eat, what they need to eat, then they should be well adapted as replacements. If they fail, it should come back to genetic reasons.”it’s not rocket science, just sound thinking.

ANYWAY, it’s not rocket science, just sound thinking. Look for the full story on the Backus Quarter-Circle U experiment in a future Angus Journal or Angus Beef Bulletin.

–Steve

Eat Beef, Keep Slim

March 18, 2016April 15, 2016Tiffany

Through the years, there have been many creative methods implemented to talk about the great beef which is raised in Arizona. One of those ways, in the 1950s, was to create a mascot for Arizona beef. Reg Manning, a famous artist best known for his cartooned saguaro cactus with the prominent nose, created a character who fit the bill perfectly for this job. This cartoon character was named Lil’ Dudette, and she had a hearty message to share with everyone: “To keep yourself trim – Eat Beef – Keep Slim!”

In 1955, after using a mannequin version of Lil’ Dudette in shop windows to promote beef, it was decided a live version was needed to help spread the word at larger events like the Arizona State Fair. The Arizona State Cowbelles, a strong organization of women who share information about beef, were on a mission to find the perfect Lil’ Dudette and when a Cowbelle is on a mission (now and then) you better not stand in her way. It sounds like it was an easy decision as Connie Cook from Willcox fit the description wonderfully. The Cowbelles are even quoted as saying, “Connie looks exactly like Reg Manning’s famous character, Lil’ Dudette ‘ought to look.” Connie’s family was also deeply rooted in Arizona ranch history having been in the cattle business in Willcox since 1893. It was a perfect fit.

Connie Cook aka Lil’ Dudette is pictured pinning the “Phoenix in ’57” button on then American National Cattlemen’s President Jay Taylor.

Reg Manning’s signature cartoon was the saguaro cactus with the large nose.

Lil’ Dudette, aka Connie, was a hit! She made appearances at the Arizona State Fair that year and drew a crowd. It is reported in the November 1955 issue of the Arizona Cattlelog that 10,000 “7 Ways for 7 Days” beef-recipe folders were given away and nearly 30,000 people entered into a drawing to win 25o pounds of choice beef donated by the Beef Council. In the next year, it was reported that there was a film was produced entitled, “Lil’ Dudette,” which was entered in the Beef Promotion Contest at the American National Cattlemen’s convention and it won first prize!

We can’t say Lil’ Dudette was too far off when she sang out her slogan about eating beef to keep slim. Significant research shows that people looking to lose or maintain a healthy weight, support a healthy metabolism and/or age more vibrantly may benefit from consuming a balanced amount of high-quality protein, within calorie goals. Luckily for us, we have a few more tools than Lil’ Dudette did to help people achieve these goals. One of those tools being the 30 Day Protein Challenge which is a fun, step-by-step way to help you get an optimal amount of protein throughout your day. Significant research shows that some people can lose and/or maintain a healthy weight, support a healthy metabolism, and age more vibrantly when they consume more high-quality protein, within calorie goals. Interested? Check it out here.

Arizona Beef Council: The What, Who, Where, When, and Why

March 3, 2016April 15, 2016Tiffany

Oh look, another blog for you to read on the interwebs! So the question begs to be asked, why take more of your time to cruise through our blog? Because this is where the story of Arizona beef and the ranchers and farmers who make it possible is told. It is a place to learn about a new cut of beef which may have looked intimidating at the meat case, but after reading our blog post will leave you feeling confident and ready to tackle something new. The list could go on and on!

So I’ll try to keep this from reading like your 2nd-grade current events report, but it only makes sense to give you the background of the Arizona Beef Council before we head off on our journey through Arizona and the great beef it has to offer.

The jury is out on when the Arizona Beef Council was officially founded (we have conflicting reports which point to 1955 and shortly after to 1956), but one thing is certain: the goal of this organization was and is to promote and educate about the incredible beef product Arizona ranchers work so hard to produce.

This sounds like an easy task, but once you start to break it down, one realizes there are many ways to accomplish this goal and vast amount of beef things to talk about. Some of the fun projects through the years have included TV and radio commercials which were aired during numerous notable shows including Bob Crosby, Edgar Bergen, Bing Crosby and Danny Thomas back in 1959. Another great project which is still functioning currently is providing money to culinary instructors to purchase and use beef in their classrooms. If you are currently an agriculture or culinary teacher and would like more info about this program and how you can get involved, check out our website. Lil’ Dudette (pictured) was another source of promotion. Her obvious appeal to the masses and tag line “To keep yourself trim, Eat beef, Keep slim” earned a large audience of receptive beef eaters. She hung out (in mannequin form) in stores and the state fair.

Check back soon. We will have an exclusive on the folks behind the scenes and then we’ll really get into the meat of this blog. Pun intended!