Send us a text A famous outlaw's grave you can see from the kitchen sink, a trail that once fed frontier forts, and a family betting on rain—this is ranching in Fort Sumner, New Mexico. We sit down with Sarah Fitzgerald, chair of the New Mexico Beef Council, to unpack what it really takes to raise beef in an arid landscape where stocking rates stretch to 50–70 acres per animal unit and every decision hinges on land, water, and numbers. We explore the engine room of their operation: a small, tightly run grow yard designed for careful weaning and efficient gains. Sarah explains how a grow yard differs from a feedlot, why audited feed labels and certified natural programs matter, and how source verification with EID tags builds traceability and trust. The conversation moves from dust to data—budgets, P&Ls, forward contracts, and the high cost of inputs that shape thin ranch margins. Along the way, we tie in Wild West history, the Goodnight Loving Trail, and the modern realities of rotational grazing, native grasses, and adapting to weather that doesn’t always cooperate. This episode is also a window into family life on a ranch. Sarah shares how she runs the books, handles audits and trucking, and still reads the land for subtle signs—trampling near waters, cow patties, grass height—that guide pasture moves. We talk land prices, leasing strategies, and how to make farmland and forage work together when buying a traditional ranch won’t cash flow. For students and career changers, the beef industry’s breadth comes into view: animal science, meat science, nutrition, accounting, marketing, trucking, and more. And for anyone curious about grocery store beef, Sarah’s message is simple and clear: family-owned operations care deeply, and beef safety and quality are non-negotiable. Stick around for a bit of holiday warmth as Sarah shares her family’s tradition of homemade Italian meatballs on Christmas Eve—proof that beef is more than a meal; it’s memory and connection. If you value grounded stories about food, land, and the people who make both possible, this one’s for you. Subscribe, share with a friend who loves beef, and leave a review to tell us what you learned. Dion's is has a new menu item! Try their Green Chile Bacon Cheeseburger Pizza today. Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.
