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Beef roundup: Event dedicated to beef production deemed a success

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The first annual Rendezvous City Beef Roundup welcomed more than 100 people to the Central Wyoming College (CWC) campus on Aug. 29. The event offered an opportunity for Wyoming beef producers to share beef production processes with consumers, along with the joys and discomforts of producing locally raised beef in Wyoming. 

Thankful for beef 

Event Organizer Tyler McCann kicked off the event with a thank you to producers for the hard work they put into raising their beef. McCann shared ranching is not for the faint of heart and is often a family feat. 

Producers and consumers connected over the challenges and rewards of producing beef in Wyoming and shared perspectives on why the demand for locally produced beef has recently seen an increase. 

“I had an older producer and generational rancher say he was just blown away and honored to have a roomful of people thanking him for producing beef for them,” said McCann. 

McCann shared he was pleased with the number of producers who participated in the event and is excited for the opportunity it provided to close the gap between producers and consumers. 

Partnership with CWC

Culinary students from CWC spent the day grilling samples of local beef, while speakers such as Tyler Lindholm, Les Barkhurst and Val Murray presented on topics relevant to the beef industry. 

The new Mobile Meat Science Unit at CWC was also on display during the event. CWC faculty explained the new meat science program to be offered at the college and their plans for the future Rocky Mountain Complex for Ag and Equine Sciences. 

“It was certainly a team effort to bring this event to fruition,” shared Executive Director of the CWC Foundation Beth Monteiro. “Tyler McCann and his family were the real drivers of the day’s success, but this could not have been possible without the help of folks like Eric and Tara Carr, our CWC foodservice, the other folks who work at the foundation and our wonderful faculty who spend the day sharing their excitement for their programs.” 

Best beef crowned

The event rounded out with the Beef Challenge, where local producers’ steak was ranked in a taste test based on texture, smell, tenderness and flavor to crown “The Best Beef in Wyoming.”

The winning beef producer was Wyoming Legacy Meats, based in Cody. 

“I was shocked to see how serious people were about rating the steaks,” noted McCann. “People took so much care ranking them on the different categories, and they had an extremely difficult time choosing their favorite.” 

Much is to be said about Wyoming beef producers as McCann shared Wyoming beef made its way to both coasts by Monday following the event. There were attendees from Chesapeake, Va., Seattle, Wash. and some from Wisconsin. 

Sharing a dedication to beef

“We even had a producer from Nebraska who wanted to participate in the challenge event, which we limited to just Wyoming producers this year,” said McCann. “They still decided to attend and bought tickets so they could see how they could have this kind of event in Nebraska to promote local beef.”

“This was two years in the making, and we think it will become a model for other states to follow,” said Eric Carr. “Wyoming is at the forefront of local food opportunities, and being a part of providing consumers with Wyoming beef is exciting.”

McCann shared many people have asked for the event to continue next year. 

“People wanted to tour the facilities at CWC and wanted more information about what they’re eating and how it is processed,” McCann said. “We are already making plans to incorporate that feedback and those activities for 2021.” 

Averi Hales is the editor for the Wyoming Livestock Roundup. Send comments on this article to roundup@wylr.net.

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