Brucellosis update session set in Cody

The University of Wyoming Extension is hosting an informational brucellosis meeting for producers 5-8 p.m. Wednesday, March 6, at the Cody Library, 1500 Heart Mountain St.

The meeting is open to the public and includes subjects related to the current status of the disease in Wyoming, its management, and livestock and wildlife. A light meal is also provided.

Information will be presented by Wyoming State Veterinarian Jim Logan, Bruce Hoar, brucellosis research coordinator for the University of Wyoming, and Eric Maichak, biologist with the Wyoming Game and Fish Department.

For more information contact UW Extension educator Barton Stam at, or call the Hot Springs County Extension Office, 307-864-3421.

UW livestock judging team has trio of top four finishes

Logan Despain

            UW livestock judging team notched its highest finish in 30 years at the National Western Stock Show (NWSS) in January and finished in the top five at two other contests so far this spring season.

“It’s a great start to the season for the 2019 team, and they are one of the best teams in the country,” said Caleb Boardman, livestock judging coach.

The team finished fourth at the NWSS out of 26 universities. They were second in the sheep and goat division, fifth in beef cattle and overall reasons, and eighth in swine.

UW had two members finish in the top 10 out of 123 contestants. Logan Despain, Laramie, placed fifth overall and seventh in beef cattle and Shanan Davey, Olathe, Colo., finishing ninth overall and second in sheep and goats. Zackery Schumaker, Sweet Springs, W.Va., finished third in sheep and goats and Tiffaney Connelly, Bridgeport, Neb., finished ninth in the carload judging contest.

The team finished third out of 13 teams and was only 12 points short of winning at the Sioux Empire Livestock Show in Souix Falls, S.D. The team finished second in beef cattle and swine, fourth in

Shanan Davey

sheep and goats and third in overall reasons.


Zachery Schumaker

“We were disappointed to be so close and not be able to get a win, but third was still a great finish for our team,” Boardman said.

UW had two finish in the top 10 out of 71 contestants. Davey finished second overall, third in sheep and goats, seventh in reasons and 10th in swine. Despain finished seventh overall and second in beef cattle. Connelley finished seventh in sheep and goats and Schumaker tied for 10th in swine.

UW was named highest overall team out of three at the Heart City Bull Bash in Valentine, Neb. This was an all-cattle contest and the first year for the contest. The team was first in placings and reasons.

Schumaker won high individual overall and total placings and placed second in reasons. Despain was second overall and total placings and first in reasons. Davey was fourth overall and fifth in placings and reasons. Alexis Wivell, Smock, Pa., finished fifth overall.

Continue reading UW livestock judging team has trio of top four finishes

UW Rodeo team hosts Bucking Horse Gala fundraiser

A rodeo team member is in saddle atop a horseUniversity of Wyoming alumnus and 2007 World Champion steer wrestler Jason Miller of Lusk is the guest speaker at the Bucking Horse Gala in Laramie Saturday, Feb. 23, a dinner and auction to raise money for the UW rodeo team.

Team members are hosting the gala at the Marian H. Rochelle Gateway Center, 222 South 22nd St.

This will be a night to not only raise money for the rodeo team, but to also recognize the student-athletes and the hard work they put in, said UW rodeo coach Beau Clark. Funds will support student scholarships and operating costs for livestock used for rodeo practice.

A silent auction and cocktail hour begin at 5:30 p.m. followed by dinner at 6:30 p.m. and a live auction.

Tickets can be purchased by Feb. 15 at Tickets are $55 per individual or $500 to sponsor a table. Tables are for seven individuals, and one student will be at each table.

There are five rodeo contests this spring semester. Practice for the spring season is already underway with the first rodeo in Gillette March 15-17. The season concludes in Laramie April 26-28. Qualifying athletes will compete at the College National Rodeo Finals in Casper this June.

For more information, contact Sophia Garcia 307-766-2315.


Meat cutting information session part of Evanston’s Wyoming-Utah Ag Days

Warrie Means explains cuts of meat during last year’s Wyoming-Utah Ag Days in Evanston.

Meat cutting, types of cuts and  degree of doneness within meat are part of a session by the University of Wyoming Extension meats specialist at Wyoming-Utah Ag Days in Evanston.

The conference has more than 18 sessions Wednesday-Thursday, Jan. 30-31, at the Roundhouse. More information about all the sessions and conference is at

Warrie Means, interim associate dean in the College of Agriculture and Natural Resources, will also cover the degree of doneness within meat, the types of marbling and the basic anatomy of the animal. His session is Jan. 31.

Meat cutting processes are now more driven by muscle characteristics than they used to be, said Means, an associate professor for meat science and food technology in the Department of Animal Science.

With a large interest in knowing where food comes from, understanding meat cutting and how to do it is becoming increasingly important, he said.

“We need to educate people more on the conversion of muscle to meat,” Means said.

Modern cuts

Modern cuts of meat aren’t necessarily new but the trend of the meat cut has become increasingly popular, said Means.

He said the flat iron steak in beef might be considered a modern cut. The cut is in the front end of the beef carcass and is very labor intensive to get out. Once the connective tissue is removed, the meat is very tender and has characteristics of steak rather than a chuck roast.

Modern beef cuts also include bone in rib, boneless ribeye, boneless flat cut roast, point cut boneless brisket, porterhouse steak, boneless strip loin and a top sirloin butt center-cut seamed on the dorsal side.

A few pork cuts that might be considered modern are country style ribs, blade chop, ribeye chop, T-bone chop, porterhouse chop and sirloin chop.

Continue reading Meat cutting information session part of Evanston’s Wyoming-Utah Ag Days

Big Horn Basin students can access academic, career opportunities at Worland event

Man and youth stand in front of a frame holding writing paper.
Extension educator Chance Marshall assists a student during a previous WESTI Ag Days career night.

         Big Horn Basin students can gain information from agricultural and non-agricultural businesses and from four community colleges and the University of Wyoming during the Youth Career Event Tuesday, Feb. 12, in Worland.

The event is 5:30-7:30 p.m. and is part of WESTI Ag Days Feb. 12-13 at the Worland Community Center Complex, 1200 Culbertson Ave. The detailed WESTI Ag Days schedule is at

Dinner is provided, and registration is requested by Feb. 11, said Amber Armajo, UW Extension youth educator in Washakie County. Call 307-347-3431 to register.

Businesses representing animal science, sales, seed production, welding, bee keeping, agronomy, aviation and research are scheduled to be present. Officials from UW, Northwest College, Sheridan College, Casper College and Central Wyoming College will answer questions and provide information.

Armajo said the event has grown each year. Convenience is probably one reason, she noted.

“One, all of the colleges are right there,” she said. “You can get information from the four community colleges and the University of Wyoming. And two, if the students are unsure what they want to do, this is a great opportunity to visit and get real-life advice from people in a business or having worked in that area as a career.”

Armajo said businesses may have opportunities for internships or be willing to have students spend a day at their facilities.

WESTI Ag Days keynote speaker and guest presenter Andy Junkin will also attend the event, said Armajo. Junkin specializes in improving how farm families make decisions together and increase profitability.

Contact Armajo at 307-347-3431 for more information.