Since the 1940s, Riverton Livestock Auction has been providing a platform for cattlemen from Fremont County and beyond to buy and sell some of the highestquality livestock the Mountain West has to offer.
History of the auction
Riverton Livestock Auction has been operating at its present location near the Fremont County Fairgrounds for almost 80 years.
The original sale barn and corrals were constructed by Marion Petsch in 1947. In the several decades since, the auction has undergone several changes in ownership and weathered three different fires. The current facilities were constructed in 1969.
Throughout the decades, Riverton Livestock Auction’s commitment to delivering quality livestock marketing services has remained steadfast.
In 2005, Riverton Livestock Auction was purchased by Winter Livestock – a multi-state livestock auction company with sale barns in Colorado, Oklahoma and Kansas.
Jeff Brown, general manager of Riverton Livestock Auction, has spent the last 20 years in the business of marketing quality cattle and building relationships.
He’s seen plenty of changes over the years, but says the caliber of customers and quality of livestock frequenting Riverton Livestock Auction has remained unchanged.
Quality livestock
In its early years, Riverton Livestock Auction regularly held cattle, sheep,
hog and horse sales. Today, Riverton Livestock is primarily a cattle auction. Several local seedstock producers also hold their annual sales there.
Cattle sales at Riverton Livestock Auction are held weekly on Tuesdays and Fridays. Sheep, goat and horse sales also take place once a month throughout the fall – the sale barn’s busiest season of the year.
Calves and yearlings sell on Tuesdays, and cows are sold on Fridays. According to Jeff, busy sales usually see between 4,000 to 6,000 head of calves pass through the ring, while lighter sales bring anywhere from 3,500 to 5,000 head.
“This is big Angus country,” Jeff says of Fremont County. “We have great customers who are all running a really great class of cattle, so it’s fun to market them.”
No matter the size of the sale, the days are always full of action, with work starting before dawn and lasting past dark. Jeff says the long hours are worth the effort, aided by great help and a good class of cattle.
Trustworthy team
According to Jeff, a team of five full-time and roughly 25 part-time employees are instrumental in keeping everything running smoothly. Like Jeff, several members of the crew are long-time employees who grew up around the sale barn and are therefore familiar with the auction’s layout, customers, livestock and expectations.
“We’re fortunate to have the crew we do,” Jeff
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“The great part about this business is a lot of things don’t change. Good cattle are still good
Good people are still good people.”
Jeff Brown
THURSDAY, JANUARY
Quality cattle – Riverton Livestock Auction markets a quality class of cattle sourced primarily from the Cowboy State. WYLR photo
Continued from previous page
says. “Cattle are easy to understand, but the crew here understands intangibles which otherwise would be near impossible to have to explain to a new crew every time.”
From clerks and cooks to alley help and auctioneers, Jeff notes having a trustworthy network of people in several different positions is key to maintaining a smooth-running, reputable operation.
“It’s a total team effort here,” Jeff emphasizes. “Our crew cares about cattle, and they care about people. They really understand the relationship side of business.”
Relationship business
For Jeff, building relationships with people is the best part of working in the cattle business. Marketing quality livestock is an added bonus.
“The cattle business is a relationship business,” Jeff says. “The biggest asset we have here is the people. The fact they run good cattle is just a bonus.”
Clientele come from several states including Idaho, Utah, Nebraska and Montana, but Jeff emphasizes most of Riverton Livestock Auction’s regular business is from long-time customers whose ranching roots run deep in Wyoming.
In an industry marked by variables – especially fluctuating markets and unpredictable weather conditions – forging reliable relationships is essential. Resiliency also helps.
“Challenges in this industry are not new, so for the people who run cattle here it’s just another day,” Jeff says. “They can take about anything.”
In terms of the future, Jeff is hopeful for the next generation of cattle ranchers in Fremont County.
“We have a few younger producers here – some really good ones who belong in the business,” he states. “They’re good cattlemen and cattlewomen. I’d be lying if I said I wouldn’t like to see more, but I’m very grateful for the ones we do have.”
“The great part about this business is a lot of things don’t change,” Jeff adds. “Good cattle are still good cattle. Good people are still good people.”
Riverton Livestock Auction is ready for a busy fall season of marketing quality cattle in the face of recordhigh prices.
Riverton Livestock Auction is located at 1490 S 8th St. E, Riverton, WY 82501. For more information and to view upcoming sales, visit winterlivestock.com/riverton-consignments or call 307-856-2209.
T-HEART RANCH
“Our people are real ranch and country folk who feel the same way about relationships as I do,” Jeff continues. “It means something to people here.”
Grace Skavdahl is the editor of the Wyoming Livestock Roundup. Send comments on this article to roundup@wylr.net.
Behind the scenes – Crews work hard on sale days at Riverton Livestock Auction, sorting and loading cattle to ensure operations run smoothly. WYLR photo
ingalls angus
Jasper and Ronja Ingalls family advance seven-generation legacy
As one of the oldest continuous registered herds in the nation, Ingalls Angus represents more than 130 years of breeding registered Angus cattle as members of the American Angus Association (AAA).
Jasper and Ronja Ingalls are carrying on this tradition with their operation near Pavillion, and their three children – Josephine, Laura and Duke – are the seventh generation to carry on the family’s ranching legacy.
History of Ingalls Angus
The Ingalls Angus legacy began in 1894 with James L. Ingalls. James became a member of AAA 11 years after it was founded, and he began raising registered Angus in South Dakota.
The Ingalls family expanded and continued to raise cattle in South Dakota throughout the next century, developing their breeding
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JR RANCH
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CROOKED CREEK RANCH
Broadus,
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12,020± total acres, 800± irrigated acres, 11,220± well-water native pasture land. Excellent water rights with improvements. $12,500,000
Big country – The Ingalls have run their cattle in high-elevation conditions for generations, first in the Bridger-Teton National Forest and now in the foothills of the Big Horn Mountains. Courtesy photo
Generational genetics – The Ingalls family raise realistic and functional breeding stock with proven genetics passed down through the decades. Courtesy photo
WE ARE COMMITTED
stock through a series of tests and data collection foundational to the expected progeny difference (EPD) system which continues to advance the Angus breed as a whole today.
“My grandpa was collecting data on his herd before AAA even had a way to report it,” Jasper notes. “As far as weaning weights and yearling weights, our family was one of the first producers to turn data in, which is where the EPDs came from.”
In 1990, the Ingalls herd moved west to Wyoming, and Jasper’s father Dan Ingalls established a branch called Ingalls and Sons Angus.
Jasper spent much of his childhood horseback alongside his five brothers, summering cattle in the mountains of the Bridger-Teton National Forest, which exceeds 10,000 feet in elevation. He received his first registered heifer calf from his grandfather Hugh when he was seven years old.
Hugh passed away earlier this year at the age of 94, and Dan has mostly retired from the cattle business but continues to influence the Angus breed in Mexico with Ingalls Angus genetics.
Jasper and his brother Spencer are advancing the Ingalls Angus legacy with their families and respective operations in Wyoming and North Dakota.
Family business
Today, Jasper and Ronja oversee their own branch of the Ingalls Angus operation. The couple met in Riverton during Ronja’s time as a foreign exchange student and were married in 2006.
Originally from Germany, Ronja says there was a learning curve involved with getting into the cattle business, but today she can’t imagine her life any differently.
FINISH
“It was all new to me,” Ronja recalls. “I didn’t know anything about cows. But I really enjoy it, and the longer we’re in it the more I love it.”
Jasper spent a few years working in the oilfield before getting back into the cattle business full time in 2016. Along with their three children, the Ingalls run registered and commercial Angus on their ranch near Pavillion.
In the summer, cattle are turned out in the foothills of the Big Horn Mountains at 8,600 feet in elevation.
Cattle are primarily sold via private treaty with relationships developed upon a reputation of delivering quality livestock. Jasper and Ronja also held their First Annual Bull and Female Sale in 2025 and are planning another on Jan. 15, 2026.
“Our customer has to stay profitable for us to stay profitable,” Jasper says. “We focus on making our customer profitable and try to steer them in the right direction if they ever have questions.”
The Ingalls raise “realistic and functional cattle” that are able to thrive at high elevations and “travel big country.” In bulls and cows alike, fertility is the program’s top priority.
Genetics have been passed down through the generations, since Jasper purchased several of their cows and bulls from his dad and granddad’s former herds.
“It’s always nice to bring back those genetics from years past and see them continue to work in today’s world with artificial insemination and embryo transfer,” Jasper says.
Data-driven genetics
For the Ingalls, data-driven records are a crucial component of maintaining quality in their herd. They collect data in several categories to ensure sound and proven genetics, in addition to pulmonary arterial pressure (PAP) testing to track efficiency at high elevations.
Data is collected on every animal – including the culls – to ensure quality across the board.
“A lot of people only PAP test the bulls they’re selling, but we test everything,” Jasper says. “We want the data for ourselves so we can know what’s working and what isn’t.”
Earlier this spring, their registered replacement heifers displayed a 100 percent breed-up rate – proof of a strong genetics program in action.
Jasper and Ronja also invested in a series of 701x Smart Tags before sending their herd to the Big Horns for the summer. The solar-powered tags connect to a smartphone app and are enabled with a variety of features from GPS tracking and activity alerts to record data.
The Ingalls note technology improves efficiency and profitability and is therefore well worth the investment. They are embracing methods to ensure the ranch continues to be
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Seven generations – Duke, Josephine and Laura Ingalls are the seventh generation to carry on the Ingalls Angus legacy. Courtesy photo
Ingalls Angus – Jasper and Ronja Ingalls are continuing a legacy started in 1894 with their registered Angus operation. Pictured from left to right are Jasper, Laura, Ronja, Josephine and Duke Ingalls. Courtesy photo
Continued from previous page
productive and profitable for their children.
“There’s room for a little bit of doing things the old way, but you’ve got to go with the times,” Ronja says. “It’s the world we live in, and you might as well take advantage.”
Continuing the legacy
Jasper and Ronja have worked hard to provide a path for their three children to continue the legacy of Ingalls Angus.
“The best part about this lifestyle is doing it as a fam-
ily and getting the next generation to love it like we do,” says Ronja. “We definitely have the next generation falling into place, and we’re really excited about it as parents.”
Josephine, Laura and Duke are actively involved in all aspects of the ranch.
From hands-on help with PAP testing and calving, to spending summers turning out cows in the mountains like their father did, the Ingalls children are learning the techniques and work
“The best part about this lifestyle is doing it as a family and getting the next generation to love it like we do.”
ethic it will take to continue the herd for generations to come.
“It’s exciting for us to think our kids will take this over,” Ronja says. “It is quite a legacy, and our kids are already stepping into it.”
For now, Jasper and Ronja are committed to continuing to grow their operation, raising and marketing quality Angus cattle while bringing up their children.
“It’s hard to call it work,” Jasper says.
“We love it. We’re going to be doing this forever,” Ronja continues.
For more information, visit @IngallsAngus/ BigWestLand&CattleInc on Facebook or e-mail Jasper at jasper@bigwest.com.
Grace Skavdahl is the editor of the Wyoming Livestock Roundup. Send comments on this article to roundup@wylr.net.
Ronja Ingalls
Summer pasture – Moving pairs to pasture is a family event for the Ingalls, who run their cattle in the foothills of the Big Horn Mountains each summer. Pictured from left to right are Laura, Ronja, Jasper, Duke and Josephine Ingalls. Courtesy photo
rooted in community
RMAC provides various services and steady support for Fremont County growers
In addition to the challenges many growers face in Wyoming’s semi-arid environment, the closing of Riverton’s Simplot facility in December 2000 left area farmers with yet another hardship.
In the wake of this uncertainty, however, locals Dan Forbis and Rolan Himes were committed to keeping Fremont County’s farming industry strong.
Together, the two men gathered a group of investors to help purchase the shuttered Simplot plant, secured start-up capital and gained additional loan funds from Wyoming Community Bank. Local producers also stepped up, pre-buying inventory to ensure the new venture had a solid foundation.
By the spring of 2001, the Rocky Mountain Agronomy Center (RMAC) was officially open for business and ready for its first season of fertilizing, spraying and seeding crops across Fremont County.
Twenty-five years later, RMAC continues to thrive, thanks to the unwavering loyalty of its customers and steady growth that has come with their support.
Close-knit community
Despite the hot, dry summers; long, cold winters and just 10 to 15 inches of annual precipitation, fertile fields stretch across Fremont County, producing everything from alfalfa, grass hay, sugarbeets, corn, small grains, malt barely and pinto beans.
“Fremont County has a lot of exceptional growers who do an out-
standing job of raising a variety of crops,” Dan notes. “Several growers in this area have even received national awards for their outstanding crops.”
He continues, “Many growers also raise cattle and other livestock and are able to juggle this heavy work load and still be successful.”
The grit and resilience of growers in the area is also commendable, as farming in Fremont County does not
come without a unique set of hurdles.
Limited irrigation water, a short growing season, long waits for equipment parts and the ever-changing Wyoming weather all weigh heavily on Fremont County producers. Yet, they remain strong and, perhaps more importantly, united.
“The growers in this area all know each other and are always up for
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Ready to roll – Just months after purchasing the local Simplot plant which closed in December 2000, the Rocky Mountain Agronomy Center was officially open for business and ready for its first season in the spring of 2001. Courtesy photo
Committed to local ag – In the wake of uncertainty following the shutdown of Riverton’s Simplot plant, Dan Forbis and Rolan Himes were committed to keeping Fremont County’s farming industry strong. With the help of the community, the two established the Rocky Mountain Agronomy Center. Courtesy photo
friendly competition to see who can produce the best crops for the year,” Dan says.
He notes this sense of camaraderie is especially evident during harvest season when neighbors step in to lend a hand with equipment, labor or encouragement. Even when they are experiencing their own stressors, the farmers of Fremont County find ways to support one another.
A partner in the field
RMAC is a huge player in the support system rallying behind Fremont County producers.
From the beginning, the center’s mission has been simple – to help producers succeed. To this day, RMAC continues working hand in hand with farmers to adapt, innovate and thrive in the area’s challenging environment.
RMAC provides a wide range of services including custom application of seed and fertilizer, pesticide and herbicide treatments.
The team also offers crop advising, soil sampling, lawn fertilizer and
crop protection products.
However, the heart of the business lies in personal relationships, and since each grower faces their own unique challenges, RMAC prides itself on working one on one with farmers to develop management practices which not only improve yields, but also support the long-term health of the land.
“Our main mission in serving producers in the area is to help them succeed with their own farming operation,” Dan says.
“Each producer has different challenges they face and also different ideas. We try our best to integrate farming management practices demonstrating longevity of plant and soil health.”
Another reason RMAC has built such an impressive reputation is due to the expertise of its staff and excellent customer service skills for both large and small operations. With a deep understanding of all things farming and Fremont County, the team is able to provide more than just prod-
ucts – they deliver solutions tailored to local conditions and unique operations.
“Proof of our excellent customer service lies in the
steady growth of our business and continuous support from Fremont County growers,” Dan states. “Our staff has great knowledge about soil and plant health, farming management practices, crop protection and many other areas related to ag.”
A promising future
As RMAC looks toward the future, the company remains focused on its
founding mission of helping local producers succeed. The center notes this includes staying open to new techniques, embracing innovation and never losing sight of its core values of service and community.
“We are constantly striving for success and willing to try new techniques,” Dan states. “We would also like to thank all of our customers, many of whom have
been with us since day one. Without them, there would be no business.”
For more information on RMAC, visit @RockyMountainAgronomyCenterLLC on Facebook, e-mail rmac@wyoming.com or call 307-857-7086. Hannah Bugas is the managing editor of the Wyoming Livestock Roundup. Send comments on this article to roundup@wylr.net.
Custom services – The Rocky Mountain Agronomy Center offers a wide range of services including everything from custom application of seed and fertilizer to crop advising, soil sampling, lawn fertilizer and crop protection products. Courtesy photo
Heart of the business – The heart of Rocky Mountain Agronomy Center lies in personal relationships, and the center prides itself on helping individual farmers succeed on their unique operations. Courtesy photo
The Legacy Program that built
Maternal Powerhouse Herds
farm to fork
Frank’s Butcher Shop processes and sells high-quality Wyoming beef
Family-owned and Wyoming-based Frank’s Butcher Shop was started in 2020 as a meat processing facility in response to meat shortages and lack of processing capacity caused by COVID-19.
Frank’s Butcher Shop Vice President Bryce Brenton notes the facility was acquired after he and his family attempted to get a slaughter date at a local processing facility in the spring of 2020. However, the facility didn’t have any openings until September 2021 – nearly a year and a half later.
“One thing led to another, and we acquired the processing facility ourselves,” Bryce says.
He continues, “We call it Frank’s because that was my grandfather’s name. He was a hard-working rancher who passed away when I was young. His philosophy was if a person was going to do something, they might as well do it right. This is what we still try to do, so when my dad and I started the company, we decided to name it after him.”
Multiple locations
After some time, the shop transitioned to a U.S. Department of Agriculture (USDA)-inspected facility, which allowed for meat sales across state borders.
“By becoming a USDA-inspected processing facility, we acquired assurance for public safety, and it also meant we could ship our meat out of state,” explains Bryce.
In doing so, they nearly doubled processing production as well, and currently, the shop can process 50 to 60 beef each week and varying amounts of pork.
“We raise all of the cattle right here, sourcing from our own herd, some of our neighbors and across the whole state of Wyoming. We only use beef born in Wyoming – the high-quality beef Wyoming ranchers produce.”
Bryce Brenton
“Since we could have a store and ship all over the country, we decided to expand to an entire retail operation,” Bryce explains. “We opened up our retail stores in Hudson and Casper.”
“In the Hudson shop, we serve breakfast burritos and deli products in addition to meat sales,” he notes.
In Casper, the store includes meat and liquor sales and a 16-seat bar and grill, plus a private room upstairs for special events, fondly known as the “Bull Room.” Here, Frank’s staff serves parties a five-course, family-style meal.
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“We also do a special thing called ‘pick a steak,’ where customers can go to the meat case, select the steak they want and we’ll cook it for them,” Bryce says.
Bryce further notes both locations are equipped with great crews.
“We couldn’t do this without them,” he states. “Jerrod, our plant manager, was the original owner of the processing facility. We acquired it from him, and he still owns and operates it. Most of the folks in our Casper crew have been with us since day one, including Rachel, our general manager.”
Bryce continues, “My little brother Brett is also involved, doing inventory control across both stores, and he does all of the financials as well. My dad Billy is president of the company.”
Wyoming beef
All beef is sourced in the state of Wyoming – and from the family’s own ranch – something the Brenton family believes sets them apart from other meat processors in the state and across the nation.
Since an excellent carcass is the ultimate end goal, the family raises Black Angus-Wagyu crosses, as well as F1 and F2 Wagyu cattle.
“We really care about what meat looks like in the case, and this is how we tailor our entire program in terms of breeding stock and commercial cattle in order to generate a high-quality steak,” explains Bryce.
“This is a different kind of model than the traditional rancher,” he adds. “Most ranchers are looking for big, fastgrowing calves to sell in the fall – cattle with low birth weights and high weaning weights. Instead, we use Wagyu crosses to produce an excellent carcass – the end product – and it’s a local product born and raised right here in Wyoming.”
Because there is a year-round demand for beef and because the Brenton family stays busy with their multi-faceted enterprise, they are not able to source all beef for their stores directly from their ranch.
“There are some times of year – like calving season,
The end goal – Ultimately, the Brenton family cares most about what meat looks like in the case, so they tailor their entire ranch program around raising cattle that will produce an excellent carcass. Courtesy photo
when calves are being born rather than processed – where we have to fill in the gaps with beef from our neighbors,” Bryce says. “We have other partners and ranches around the state that we work with to help fill any gaps in our calendar year.”
Farm-to-fork enterprise
Today, the Frank’s Butcher Shop enterprise is dedicated to providing a full farm-to-fork experience at both Wyoming locations and through their online storefront.
“We can give our cus tomers the whole experience right there at the shop – eating something we raised and processed,” Bryce states. “We raise all of the cattle right here, sourcing from our own herd, some of our neighbors and across the whole state of Wyoming. We only use beef born in Wyoming – the high-quality beef Wyoming ranchers produce.”
tomers. We are the Cowboy State, after all, and there are so many high-quality cattle right here in our backyard.
All of the meat we sell in our shops is raised within about 40 miles of us, and our processing facility is only an hour away.”
“At the end of the day, we are supplying a product to consumers we are proud to put our name behind. It all starts with a high-quality product,” he adds.
In fact, Bryce believes this high-quality product is largely responsible for the business’ success.
“This is kind of our ‘brand,’” he continues. “Our beef never leaves the state until we ship it to cus-
“Part of our success at the store is because people get to taste our product,” he states. “We are still relatively small, but our meat is carefully processed and tastes better than what one would find in a grocery store. We dry age all of our beef. It is hung for at least 14 days before we process and cut it. This adds a lot to the flavor profile and increases the tenderness of the meat.”
Bryce continues, “Customers come in, try a steak and rave about how amaz-
ing it is and how different it is from what they get at the grocery store. Even the ground beef we sell doesn’t have as much fat in it to fry out when cooked. Even though it’s the same blend of fat and lean, it’s not quite the same product. The dryaged beef is different, and people are starting to realize this.”
For more information, visit franksbutchershop.com
Heather Smith Thomas is a corresponding writer for the Wyoming Livestock Roundup. Send comments on this article to roundup@ wylr.net.
Locally-sourced beef – All beef processed and sold from Frank’s Butcher Shop is sourced from the state of Wyoming and from the Brenton family’s own ranch. Courtesy photo
High-quality product – The high-quality, locally-sourced product found at both Frank’s Butcher Shop’s locations and their online storefront is what makes the business so successful and keeps customers returning for more. Courtesy photo
ranching and rodeoing
Ruby family carries on multigenerational traditions
Between raising four active children and running cattle in four different locations, Jess and Mike “Mikey” Ruby have learned a thing or two about multitasking. Home base for the Ruby family is a ranch on 8 Mile Road about halfway between Riverton and Pavillion, but they’re constantly on the move. With three additional operations and a range of rodeos and sports to keep up with, the Ruby family spends most of their time behind the wheel of a truck or on the back of a horse.
Ranching roots
The Rubys run an Angus cow/calf operation, and their ranching roots can be traced back to Mikey’s grandfather Willis “Bill” Ruby and father Mike, Sr., who arrived in Fremont County from Nebraska in 1967.
Bill and Mike, Sr. ran cattle on three operations near Lander, 8 Mile Road and Atlantic City which have now been passed on to Mikey and Jess. Mikey spent his childhood the same way his children do now – taking care of cattle, rodeoing and learning from the generations before him.
Mikey says he’s grateful for the way he grew up and the ability to be “grandfathered in” to the ranching way of life.
“This is what I’ve done from the time I was a kid, and this is the only thing I know how to do,” Mikey says.
“It’s just one of those deals you keep taking on,” Mikey continues. “It’s carried us, and it’ll continue to trickle down the family steps.”
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In 2018, Mikey and Jess added another operation near Castle Gardens.
“We’re a little spread out and constantly bouncing back and forth – a hundred miles this way and another hundred the other way,” Mikey says.
Castle Gardens is a yearround operation. Heifers are bred to calve in April and May in order to avoid most of the harsh winter conditions. Jess notes working with “desert cows” keeps
everyone on their toes.
“Since they’re out there year-round, they don’t see people very often,” Jess says. “They calve out in the sagebrush and are pretty much on their own. We touch them one time when we brand in the spring and once more when we wean them.”
The Atlantic City operation – also referred to as the mountain place – sustains roughly 600 head of cattle. Pairs are calved out at home
8
Road from February through April, then shipped to take advantage of good mountain
According to Jess, gathers take four or five days, aided by crews and the couple’s kids – who are the fourth generation in the mountain – when they’re not tied up with school or sports.
Come fall, the Rubys sell their cattle at Riverton
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Serving northeastern Fremont County, the Lower Wind River ConservationDistrict is the local voice for natural resource conservation matters.
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Our programs include:
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• Education events & workshops
• Technical assistance for irrigation infrastructure projects
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near
Mile
grass in the summer.
Ruby Ranch – Mikey and Jess Ruby carry on a multi-generational tradition of ranching and rodeoing in Wyoming with their four children. Pictured from left to right are Eion, Eli, Mikey, Jess, Aislynn and Aidan Ruby. Courtesy photo
Rodeo practice – Most evenings at the home place near 8 Mile Road are spent in the arena. Here, Jess gets ready to video while Aislynn and Mikey back into the roping box. WYLR photo
Livestock Auction and start preparing for the next season of busy ranch life.
Rodeo road
Like ranching, rodeo runs deep in the Ruby family’s blood. The couple has four children – 20-yearold Aidan, 17-year-old Aislynn, 13-year-old Eion and Eli, who is eight. They are all carrying on a tradition started by Mikey’s grandfather and passed down through the generations.
Aidan has been riding bulls since he was a child –same as Eion and Eli – and has been making a run at a professional rodeo career since this summer. Eion and Eli continue to rodeo at their respective age levels, in addition to playing football and wrestling.
Aislynn has also been active in rodeo throughout her life. She does a little bit of everything, but her favorite events are breakaway roping and barrel racing.
She rides in the “Mike Ruby Memorial Rodeo” championship saddle she won the first year the fam-
ily held a memorial rodeo in honor of her late grandfather and has hopes to attend Laramie County Community College on a rodeo scholarship following graduation from Wind River High School.
“We’ll have 20 years put into the Wyoming High School Rodeo Association when it’s all said and done between the oldest and the youngest,” Jess notes. “Our family vacations are taking the kids to the Junior High and High School Rodeo Finals.”
Evenings at the Ruby household usually involve rodeo practice in the family arena, which was constructed from start to finish by the Rubys. Mikey put in the bucking and roping chutes, and Aidan helped with welds as young as eight years old.
With a view of the mountains in the background and friendly passersby on 8 Mile Road, it’s a great place to get in some quality family time while sharpening competitive skills. A host of
“This valley is pretty close-knit. You know you can count on a neighbor if you ever need anything. The ag community is very special.”
Jess Ruby
neighbors and friends made through high school rodeo are often in attendance at the evening practices, ready to offer words of encouragement and celebratory high fives.
“Just about anybody is welcome to come and practice here with our kids,” Jess says, highlighting the tightknit community the family has found through rodeo and living in the area.
“This valley is pretty close-knit,” she continues. “You know you can count on a neighbor if you ever need anything. The ag community is very special.”
Continuing traditions
In terms of the future, the Ruby family’s legacy of ranching and rodeoing seems secure.
“All four of them have an interest in ranching,” Jess says. “They all enjoy it.”
It will be some time before the kids are ready to slow down from their busy rodeo schedules – and longer even before Mikey and Jess are ready to retire – but in the meantime, the kids are learning the values and work ethic they’ll need to carry on the Ruby family traditions for generations to come.
“With our kids, respect and responsibility are huge,” Jess says. “I don’t think they’d want to be raised any other way.”
Grace Skavdahl is the editor of the Wyoming Livestock Roundup. Send comments on this article to roundup@wylr.net.
Generational operation – The Ruby family ranch was inherited from Mikey’s father Mike, Sr. Pictured are Aislynn Ruby and her grandfather Mike, Sr. moving cattle. Courtesy photo
Helping out – The four Ruby children all know how to rope and are an instrumental part of ranching operations. Pictured are Eli, Eion and Aidan Ruby in the branding pen. Courtesy photo
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Range
Multigenerational family ranch runs hardy Angus cattle in
At the base of the Wind River Mountain Range in Lander lies a multigenerational ranch run by the Frank and McConnell families.
The operation consists of a registered Black Angus herd by the name SO Cattle, Inc., as well as a commercial herd known as Frank Ranches.
Following in family footsteps
Mark McConnell, fourth generation on the family ranch, shares, “My greatgrandparents moved here in the 1940s from Kimball, Neb. They ran cattle, but they also liked to farm. While my grandpa and his brother were in high school and college, they raised bucking horses and rodeo stock as well.”
Mark notes his grandpa won the College National Finals Rodeo All-Around, competing in both bareback and saddle bronc riding.
“He also wrestled at the University of Wyoming, which I also got to do when I was in college,” he adds.
In addition to carrying on his grandfather’s college rodeo legacy, Mark is also following in his footsteps when it comes to fostering a passion for agriculture and keeping the family ranch in operation.
In fact, Mark recalls when he was little, his grandpa would take him along to spend two weeks in the mountains as a range rider.
“We’d keep track of the cattle and move them off of riparian areas. Then when I got older, I wasn’t able to get up there much,” Mark admits. “I suppose grandpa had a good plan – to show me while I was young what I could do when I got a little older and took charge.”
“When my grandpa and I would ride up there, we always talked about how someday I might get to do this with my own kids,” he continues. “It’s a lot of fun working with family, but it has its own challenges. In the end, however, I wouldn’t want it any other way.”
Raising Angus cattle Mark shares, through the passage of time, the ranch has changed quite a bit from the early days.
Today, the Frank and McConnell families run all black-hided Angus cattle, including registered Angus seedstock and a commercial herd, utilizing both embryo transfer and artificial insemination technologies. Cows calve in February, and pairs are turned out on a Bureau of Land Management allotment on June 1.
“Usually, we take them up a week early, where
Multiple generations – Situated at the base of the Wind River Range, SO Cattle, Inc. and Frank Ranches is home to multiple generations of the Frank and McConnell families. Pictured from left to right are Alicia, Garrison, Mark, Kiley, Anjie and Mike McConnell. Courtesy photo
Hardy cattle – In the big, wild country of the Wind River foothills, cows must be hardy enough to make their own way and bring home a good calf. Courtesy photo
they stay on some private ground for some time before we turn them out,” Mark explains. “We use this same private ground to bring them down off the mountain when we wean calves in the fall. We can take the calves home and let the cows stay up there for another month or so until we bring them home in November.”
At 8,000 to 10,000 feet in elevation, the high-mountain pastures of the summer allotment makes for accurate pulmonary arterial pressure (PAP) testing. Mark notes all bulls are PAP tested and bred to be well rounded.
“Some people get focused on one trait, but it’s good to have a balance,” he states.
Additionally, the families retain their steers to sell as finished fat cattle. Although holding onto cattle this long may seem like a gamble, it allows the family to better understand the genetics they offer and how their cattle will perform.
Utilizing technology
As a younger rancher, Mark understands the importance of blending new and old technologies and techniques when it comes to running a successful operation.
Presently, the ranch utilizes a lot of relatively new technology like pivot irrigation, machinery, four-wheelers and motorbikes, but they still understand the importance of a good dog and a
good horse.
“A bike or four-wheeler certainly has its place, but we don’t use them to move cows because we can’t get around in the mountains very well,” Mark explains. “We might use a bike to get out quickly and spot cattle so we don’t have to ride all day to find the cows we are looking for, but it always goes along with horses.”
“In the winter, I’ll use a four-wheeler to go out and tag new calves, but everything else is done with horses,” he adds. “We sort heavies with horses, and we do all of the cattle work with horses because it makes it fun and it’s also less stressful for the cattle.”
In addition to a good horse, dogs are also an essential part of the team.
“Growing up we had blue heeler dogs, but when I got out of college, I got a border collie and realized how much we’d been missing out,” says Mark. “I’ve had quite a few border collies now, and they are a lot of fun. A person can do a lot more by themselves with a good dog, especially in the brush and willows.”
Overcoming challenges
Like all of Wyoming’s gritty ranchers, the Frank and McConnell families have had their fair share of challenges, and running cattle in the big, wild country of the Wind River foothills
is no exception.
While many in the area deal with relentless depredation by wolves and bears, Mark says their operation has been pretty fortunate.
“We’ve been fortunate to not have as many wolves on our place as some other folks. We get a few solitary wolves, but they are not as dangerous as a pack,” he shares. “We’ve had more grizzly problems than wolf kills, but it could be a lot worse. Over by Jackson or Dubois, you see a grizzly just about every time you step out of a vehicle. It’s been about five years since we’ve had a confirmed kill, so we’ve been pretty lucky.”
Mark explains the ranch’s location likely plays a role.
“We are pretty far down on the southern part of the Wind River Range. It’s kind of a weird spot, especially for the wolf issue,” he says. “We’ve seen a lot of them, but never more than one by itself.”
Predation is just one of many challenges that come with raising cattle in big country. Mark notes in Fremont County’s semi-arid environment, grass often matures short, requiring careful stocking rates, and because they run on wide, open pastures, they don’t have eyes on their cattle at all times.
“With such large amounts of land, I see my favorite cows in May when they go out to pasture, and I hope I see them again in November,” he states. “I might see them once or twice during the summer, but that
“It’s a challenging way of life but it’s such a great one. There are a lot of happy times and a lot of tough, heartbreaking times,” Mark says. “But, it’s still a great
way to live, work and raise a family.”
For more information on SO Cattle, Inc. and Frank Ranches, visit @SOCattleInc on Facebook.
Heather Smith Thomas is a corresponding writer for the Wyoming Livestock Roundup. Send comments on this article to roundup@ wylr.net.
A good dog – Dogs, specifically border collies, are an essential part of the team at SO Cattle, Inc. and Frank Ranches. Courtesy photo
cottonwood creek wool
Crowheart company finds eco-friendly use for waste wool
Ben and Alicia Rux help customers “become the shepherds of their soil” with an economically-savvy – and environmentally-friendly –solution to otherwise unusable wool.
Cottonwood Creek Wool was started as a way to add value to the Ruxes’ wool clip and find a sustainable solution for waste wool.
In addition to running cattle and Rambouillet sheep on a ranch near Crowheart, Ben and Alicia sell wool pellets as a soil amendment and spread the word about the sheep industry to customers across the nation.
Getting started
The Ruxes have been raising livestock in Fremont County for 21 years.
In 2016, they started Cottonwood Creek Livestock LLC and have been growing their sheep and cow/calf operation ever since.
After raising sheep for a few years, the Ruxes began
looking into ways to diversify their operation – particularly in terms of adding value to their wool harvest.
Following some research, they started experimenting with using waste wool pellets as a soil amendment in gardening.
“As Wyoming natives, we’re accustomed to growing gardens in a harsh, arid and cold environment. We’re also accustomed to growing sheep in a harsh, arid and cold environment,” states the Cottonwood Creek Wool website.
“Over the years, as we gardened and shepherded, we realized something – these two things might be able to have a wonderfully symbiotic relationship.”
In 2022, Alicia entered her wool pelleting idea in an entrepreneurship contest sponsored by Impact 307 and was one of three winners.
“At the time, there was only one other business in the country pelleting wool,” Ali-
cia notes. “It seemed like an excellent way to add value to our wool.”
The Ruxes have spent the past three years growing their business and spreading the news about wool pellets as a soil amendment while educating the public about Wyoming’s sheep industry.
Wool pelleting
In recent years, attention surrounding the benefits of using waste wool as a soil amendment in gardening has grown. Alicia explains soil amendments are additions which help improve fertility and other conditions affecting plant performance.
The pelleting process is fairly simple and involves using a mill which compresses the fibers into pellets.
Wool pellets offer a host of benefits from increasing water retention in soil, adding nutrients to plants and even repelling slugs. They are biodegradable and encourage slow nutrient release – making pellets an environmentally-friendly alternative to synthetic additives – and they can help reduce soil erosion.
“The nitrogen provided
“Fremont County has a very strong agricultural base.” Alicia Rux
by the pellets is less mobile in the environment than many synthetic fertilizers,” Alicia explains. “Adding carbon to the soil helps bind particles and reduce soul erosion.”
Due to these qualities, Alicia says wool pellets also show promising potential in benefiting soil impacted by fires or otherwise in need of reclamation.
“We have done some simple rangeland experiments where we applied the pellets to the soil surface and saw some potential applications in reclamation,” Alicia comments. “The pellets make a felt-like armor on the soil surface after they get wet, which provides protection for the soil while capturing and holding moisture in rangeland conditions.”
Raising sheep
Neither Alicia nor Ben grew up around sheep, but Alicia notes the learning
curve has been aided tremendously by the help of some wonderful mentors including University of Wyoming Sheep Extension Specialist Dr. Whit Stewart, Wyoming Wool Growers Association Executive Director Alison Crane, fellow Fremont County Sheep Producer Ivan Laird and the University of Wyoming Sheep Task Force.
“They are absolutely priceless resources for Wyoming sheep producers,” Alicia says.
The Ruxes primarily raise Rambouillet sheep, chosen for their ability to produce high-quality wool with an excellent micron count and breed their ewes to Suffolk or Hampshire bucks in order to achieve a good-muscled, fast-growing lamb crop.
Shearing and lambing are labor intensive but aided by help from good neighbors.
“Fremont County has
a very strong agricultural base,” Alicia says. “We’re blessed with neighbors who help during lambing and shearing.”
Spring is a particularly busy time of year between lambing and calving, and summer brings plenty of long days in the hayfield. Throughout the year, spare time is dedicated to making wool pellets to market through Cottonwood Creek Wool. To its core, Cottonwood Creek Wool is dedicated to sustainability and making the best use of resources.
For more information on Cottonwood Creek Wool, visit cottonwoodcreekwool.com or e-mail Alicia at alicia@cottonwoodcreekwool.com.
Grace Skavdahl is the editor of the Wyoming Livestock Roundup. Send comments on this article to roundup@wylr.net.
Wool pellets – An eco-friendly alternative to synthetic fertilizers, waste wool pellets offer a variety of gardening benefits. Courtesy photo
Environmental entrepreneurs – Ben and Alicia Rux started Cottonwood Creek Wool in 2022 through an entrepreneurship sponsored by Impact 307. Courtesy photo
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