Hello everyone from the Yards in the Mile High City. This is the first installment of the blogs from the 2012 National Western Stock Show on behalf of Star Lake Cattle Ranch.
It wasn't a question this year of "To blog or Not to blog" but more important as to when to start. As was our tradition last year we determined that Friday was a great time to begin. Also based on reader feedback we will try to add more pictures this year to keep you up to date on what is taking place. If a picture is indeed worth a thousand words that is less reading on your part and less typing on mine.
We have been blessed with great weather thus far as the setup crew arrived on Monday night and began the task of putting together our Yard pens. While there is snow in the mountain peaks there is only a faint dusting in some spots in the Denver metro area. The cattle arrived on Wednesday afternoon (the 4th) and the 25 head made the trip from the ranch in great shape in a little less than 14 hrs. Weather yesterday was superb with plenty of sunshine and up to 65 degrees (that's about 20 degrees warmer than same day last year); sunscreen is going to be needed or aloe vera will for the burns. After their ride and their first trip to the wash rack the road grime is gone; the cattle were very content then to eat well and soak up the sun.
Here are a few pictures of the Yards. While it is looking a little sparse now it will be amazing what a difference a few days make. The unloading areas are getting to be real busy and the pens will fill up quick. The "official" opening of the National Western is Saturday, Jan 7th and with the nice weather I would expect large crowds of locals.
Today's plans are that clipping will start on most of the stock and getting everyone acclimated. We have some new members added to the crew this year and they are fitting right in. The cook is relearning the proper technique of fine crockpot and roaster cuisine. Yesterday the crew enjoyed Boy Scout Foil Meals for lunch, followed by Grilled chicken breast, mashed potatoes & gravy, stuffing, buttermilk biscuits and brownies topped with Blue Bell Ice Cream and hot fudge sauce. Blue Bell is the official ice cream of the Star Lake Crew. Lunch today is a roaster full of Chili and tonight the cook has the night off.
Next reports will feature a look at our cattle that are in Denver and a highlight on all of our fantastic crew that are here working to make it happen. If not making the trip keep checking back here for updates and if you have any specific questions we can answer send an email and we will do our best to answer. Until tomorrow!
We want to take the opportunity to inform, educate, enlighten and encourage thoughts on topics that impact the technology and philosophy of Herefords and the cattle business.
