824-Lancaster Farming, Saturday, August 14, 1993
CHEYENNE, Wy. A tradi
tion of western ranching is alive
and kicking at the D.R. Whitaker
Ranch, located on the high planes
of southeastern Wyoming near
Cheyenne. Sisters Mary Weppner
and Beth McNiff carry on the
ranching 'legacy established in
1898 by their Oxford-educated
grandfather, Dugal Whitaker.
Today, the operation is run by
both sisters and Mary’s husband
Ed, continuing the tradition forged
by those who came before. ‘‘We’re
in the old business of keeping the
place together for the next genera
tion. It’s our day-to-day chal
lenge,” Ed says with conviction,
“It’s more than just making a liv
ing, it’s a way of life.”
The Weppner and McNiff fami
lies will share their ‘Vay of life”
with 500 visitors during the 20th
annual National Beef Cook-Off®
(NBCO), Sept. 11-13, in Cheyen
ne. Noting the honor of hosting
the Sunday tour and dinner for
NBCO guests, the four ranch own
ers, including Beth’s husband,
Pete are no strangers to serving the
beef industry. The families have
been continuously active for more
than 50 years in the Wyoming
Stock Growers Association,
Wyoming Cattle Women, National
Cattlemen’s Association and other
related organizations.
Starting with Herefords in 1898
and mixing with Shorthorns in
1926, the third generation runs
things pretty much the way their
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National Beef Cook-Off To Be H
predecessors did, only better. This
includes conducting sound envir
onmental practices such as mow
ing weeds before they reach the
seed stage instead of spraying, and
using sound riparian protection
methods. “Anyone in for the long
haul better take care of what (hey
have,” Pete, a Cheyenne lawyer,
adds. “It’s in our best interest to
take care of our animals and land.”
Throughout Wyoming’s his
tory, landowners have held blood
and water equal in value. Water
continues to be scarce on most
Wyoming ranches and the Whi
taker ranch is no exception. The
land is dotted with windmills to
coax water from underground
wells to supply water to the cattle.
It takes approximately 35 acres to
maintain each cow/calf unit. The
Whitaker Ranch runs approxi
mately 850 head on 45,000 acres,
keeping pasture in reserve in case
of drought.
Each fall calves are rounded up
for weaning. The Whitaker Ranch
maintains ownership and finishes
their cattle at a feedlot in Sheri
dan. Heifers are held back as
replacements and are selected for
the cowherd after their first
calving.
Besides cattle, the range is also
home to deer, antelope, bobcats,
blue herons, eagles and a MX
peacekeeping missile. “We don’t
really notice the missile area since
the government put it in and the
cattle aren’t bothered by it, but it’s
I^.
s>
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iiaiOa
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kind of ironic to have the world’s
deadliest weapon right smack dab
in the middle of your ranch.” Ed
comments.
Upon entering the Whitaker
Ranch, guests will have an oppor
tunity to take in the vast open
range, “If they really pay atten
tion, they might see some wildlife
among the grazing cattle,” Beth
reckons. The guest list for the tour
and dinner at the Whitaker ranch
will inclulde contestants and their
families, representatives of the
cattle industry and members of the
media particularly food editors
who can report the good news
about beef to their readers. Buses
will bring the visitors from Chey
enne headquarters to the eastern
edge of the ranch where visitors 4
will see Wyoming cowboys oh
horseback working the cattle tow
ards the ranch headquarters.
Activities at the ranch will include
hay rides and guests will be
invited to tour the calving bam,
corrals and chutes, and observe
penned cattle and baby colts. The
University of Wyoming will also
have a display on meat research
and packaging. “I hope their hun
gry,” Mary adds, “because we are
cooking a whole lot of beef.”
Id I
O.R. Whitaker Ranch owners, Ed and Mary Weppner and
Beth and Pete McNiff, will host more than 500 guests attend
ing the National Beef Cook-Off ranch tour and dinner.
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