#181 Fit for a Cowboy - Tyler McCann, Wyoming Cowboy Cuts

Meaningful Marketplace Podcast

It’s the middle of calving season for ranchers, and if you don’t know what that means, you’re not alone. Tyler and Angela McCann fifth generation ranchers and owners of Wyoming Cowboy Cuts can tell you. It’s when the cows are giving birth to their baby calves and as Tyler says, averages about three a day. That’s intense work and Tyler admits he’s rather tired as he gives his interview. Calves are born and raised on the undulating sagebrush steppe of the family’s Hancock Ranch and when weaned from their mother cows, travel 72 miles to Tyler and Angela McCann’s farm. There, the beef cattle reside in irrigated pastures, and, in addition to their grass diet, eat a corn, oat and barley grain supplement. The McCanns’ daughters, the family ranch’s sixth generation, often pet the beef cattle at their twice daily grain feedings.Here’s the family story on how all this came about. Angela’s grandfather and grandmother purchased the ranchlands where, today, the McCanns’ cattle graze. When Angela’s grandparents married, her grandfather owned a saddle and bedroll, and her grandmother had a few cooking pots and a sewing machine. The McCanns’ honor their family’s hard work by furthering the ranch business’s environmental and financial sustainability for the next generation — their daughters. The family is the epitome of the American Dream. Technically, the ranch is a commercial beef herd raising a mix of Red Angus, Black Angus and Hereford cattle. The idea of “finishing beef” started about 12 years ago when Tyler and Angela married. Finishing is a process of essentially fattening up the cattle with the corn and grain feed instead of selling off the cattle after only grazing them in the pasture. Deciding that they would be losing money on the grazed cattle by selling them at auction, they chose to keep and finish the cattle and found the taste after processing was incredibly good. That led to the path of selling their choice beef direct to the public and eventually added pork and lamb to the product line. Business must be good, as a look at their website shows they are sold out of almost every offering. The company will ship their products, but shipping from central Wyoming poses some challenges. Luckily, the McCann’s have experienced such high sales locally that they haven’t had to do much shipping. The process of landing that delicious piece of beef on someone’s plate is quite an odyssey. The McCann’s time their calving for the spring of the year and after the calves reach around six weeks of age, the branding activity begins. That’s when the company has a solid count of future cattle and the mothers will then continue to raise their calves through the summer. In the fall, the company begins gathering the herd in the pasture, which is 56 square miles in size. The cattle are in pairs, mother and calf, so the calves need to be weaned away then sorted into steers and heifers (boys and girls for us beginners). The ranchers then select the best heifers to keep breeding then sell the majority of steers to a backgrounder, someone who will take the steers from their weight of a little over 500 pounds and put them in a yearling program, meaning keeping them in pasture another summer. The McCann’s also take the cattle they keep and put them in the same program where the beef will grow to the 850-950 pound range. They are then brought to the pasture for the finishing stage, being grain fed twice a day and checked carefully for any maladies. Occasionally, the lucky ones even receive a name (check the website). The company has found that the grasses in their pastures produce a unique flavor and have been experimenting with the combination of grasses and cross-breeding to offer multiple flavors of their products. When products are available, buy online at: https://www.wyomingcowboycuts.com/. Follow them on IG: @wyomingcowboycuts, FB: @wyomingcowboycuts Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall.

Thank you for Listening to The Meaningful Marketplace Podcast with your hosts, Sarah Masoni of Oregon State University's Food Innovation Center and Sarah Marshall, owner of Marshall's Haute Sauce. Connect with us on Instagram @meaningfulmarketplacepodcast.

Audio engineer, mixer, and podcast editor: Haley Bowers
Show logo was designed by Anton Kimball of Kimball Design
Production Coordinator: Kayleen Veatch