For example, hot weather will delay working the cattle to avoid the risk of stressing the calves. Weather plays a major role in when and how the cattle are processed too. The pens and chute systems are designed with cattle behavior in mind. Additionally, cattle are handled slowly and quietly. In an effort to keep stress on the animals to a minimum, pens are situated in pastures to allow a natural flow and funneling effect to gathering cattle. This year, approximately 1,000 head of homegrown heifers were calved at both the Guthrie and Dixon Greek locations.įor cattle handling practices and low-stress stockmanship, the ranch relies on talented cowboys working from horseback. The heifers calve out in February and March. Fall works occur around September/October. Generally, branding takes place in April/May. “The transition to Angus cattle decreased health issues and increased our gains in the feedlots by a tremendous amount.”Īngus bulls, either leased or owned, are turned out with the cows around the first of April, or roughly one month prior to branding. The cattle production focus is carcass performance and volume, “We work day in and day out trying to improve the genetics on our cattle to put more pounds of meat in the supermarket for the American consumer,” Leathers said. Visionary leadership from generations of ranch owners and managers is never satisfied with the status quo but always looking to the future. If we have a group of cattle that, as a whole, aren’t performing well in the feedlot, then we need to adjust on the bull battery, but it has also got to happen on the females.”īeing progressive has kept the ranch in business for more than 150 years. We fed our own cattle for years and years, all the way through, so we have a lot of data on how well our cattle perform. “The third criterion is they have to perform in the feedlot. “We not only want a cow that is conformationally and genetically good but one that can get out and make a living,” said Joe Leathers, Four Sixes manager. Those same criteria happen all the way through to adulthood in a cow. The selection process involves several rounds of culling, and ultimately, the cattle in the herd must produce to remain.Įach cow is expected to have a calf at her side in the spring and be in good flesh in the fall to stay in the herd. To ensure a continuing legacy of excellence, the best of the best heifer calves are chosen to join the herd. During the summer months, the ranch purchases stocker cattle to graze at Dixon Creek. In the fall, calves are weaned and shipped to the Frisco Creek Ranch in Sherman County in the Texas Panhandle to be backgrounded for 30-45 days the lighter cattle will then be turned out on winter wheat pasture, while the heavier cattle will be sent to the feedlot. Conservative stocking rates help to ensure that the pastures are not overgrazed and give the manager more options when Mother Nature throws a curveball. The cattle are divided among multiple herds that graze the same management unit throughout the year. Twenty years ago, Hereford cows dominated the herd, but after a hundred years of Hereford cattle, the ranch made the transition to Angus cattle to increase performance in the feedlots and ultimately provide higher quality meat going to the retail customers. When fully stocked, the Four Sixes Ranch maintains a breeding herd of about 6,000-7,000 Angus cattle. With more than a century of expertise, the ranch’s superior cattle breeding program relies on tried and true experience while improving with modern innovations. Annual branding events look like a page out of an Old West novel, except for the electronic identification and advanced record-keeping system that uses the latest technology to offer quality assurance to discerning consumers.Įstablished by Captain Samuel “Burk” Burnett in 1870, the Four Sixes Ranch is a true working ranch with deep roots in the past and a vision for the future. The Four Sixes Ranch is leading the way by holding fast to tried and true traditions while embracing modern innovation and advancements. The ranch, which is headquartered in Guthrie, Texas, remains devoted to a basic concept: use progressive cattle management practices while focusing on preserving genetics and tradition. For more than 150 years, the Four Sixes Ranch has focused on preservation and stewarding the land to accomplish quality beef cattle production.
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