Pies! Have I told ya’ll how much I love pies? Coconut cream, pecan, chocolate, cherry, pumpkin; my list of favorites goes on and on. As a kid, I was always tagging along when my father went to the cattle auctions so I have great appreciation for those great sale barn cooks out there. Still every time I travel home, my grandmother makes sure I have some sort of pie during my time there. I was reminded of these great memories at work the other day. We have a café at the yard, so the office always smells of great food in the mornings.
Life at the feedyard is staying busy, but busy sure keeps me out of trouble! Receiving and processing cattle is a full-time job at a yard with 65,000+ cattle. Many mornings I start my day counting freshly printed tags. 20 to a bundle, sometimes 15 bundles to a group. It is safe to say I get much practice counting from one to twenty.
I also get plenty of practice counting when unloading cattle trucks. I generally count every load of cattle twice. Not because I am unsure of my count, rather because if I miscount, it’s $700+ for every head I miscount that the feedyard has to make-up. Receiving cattle is interesting because I get to talk with truck drivers from across the country. I have met some very interesting guys, and during silage harvest there were many people with British accents, but I was assured they were not from England.
Ryan Goodman works in grassroots advocacy as a communications consultant with beef cattle farmers and ranchers across the United States. He is a proud alumnus of Oklahoma State University, with studies focusing on cattle reproduction and nutrition. Ryan's experience in the beef industry range from family farms and ranches in several states to large feedlots and non-profit policy organizations.
Ryan is an avid trail and ultrarunner, proudly showing how beef can be an important part of a healthy diet and active lifestyle. Find Ryan on social media as @BeefRunner.
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