Justin, I want you to remember that, as a Californian, you have a reputation to uphold. No Chinese made bits or rubber wrapped horns this time.
Ya'll must be running quite a few head for branding to last that long. Sounds like too much fun to me. I had an equine chiropractor buddy who was from Australia. His dad managed a ranch that had sheep and cattle. The various cattle stations added up to about 26 million acres. His dad basically flew around in a helicopter all the time checking with his various crews. They gathered, sorted, and shipped out several pot loads a day, all year long.
I'd have loved to gone there for a year or two when I was younger. Those kinda numbers are pretty hard to wrap your mind around.
Good luck, and enjoy the hardest work you'll ever love.
I'm disappointed Justin. Those blue jeans are supposed to be creased sharp enough to cut a $2 steak. And you call yourselves cowboys? lol
Looks like a lot of fun. I love to see people working cattle slowly and efficiently. Most around here think that your horse has to be at a dead run in order to rope something. More of a controlled crash than a display of stockmanship.
Are you guys done branding?? I was talking to a friend from Petaluma and they got about 150 left to do as soon as the ground dries out a bit... says they have a few whoppers..gotta watch your slack and not get rimfired!!!
Posts: 60 | Location: South Texas | Registered: 15 January 2003
Isn't it terrible the things a man has to do just to eeek out a living? I don't know how you force yourself out of bed in the morning.
Just curious Justin, but when/how do ya'll cut your bulls. Hard to tell from the picks, but judging by the body, at least a couple of those look to still be bulls and not steers, to my eye at least.
I was enjoying the pictures until I saw the Hereford. LOL. When you say the mounting how high is it and do you have any cats or bears that cause problems?
Posts: 520 | Location: North West South Dakota | Registered: 26 October 2009
