Dugout Ranch Criollo Project Experience

A collaborative presentation featuring the Dugout Ranch, Canyonlands Research Center, USDA, USGS, The Jornada, NMSU, The Nature Conservancy, and USU.

Join us Friday, May 19, 2023, at 11 am and 2 pm as we will be joined by Canyonlands Research Center/ Dugout Ranch Project Director Matt Redd and US Geological Survey Research Ecologist Dr. Mike Duniway will share what they have learned from their long-term research project on Criollo cattle in their presentation: Are Criollo a better (and tastier) breed for a Warming Colorado Plateau? This will be an opportunity for guests to learn the history of the breed, differences in how Criollo and traditional breeds use the range, and range-to-table marketability.

Jr. World Champion Roper, Ean Ellis joining us from 12-4 pm on Friday on the Museum Lawn to provide Calf Roping instruction and demos. Ean competes in calf roping and team roping and is a 3x qualifier for Vegas Tuffest World Championships, 2x Utah High School State Qualifier and qualified for Nationals last year as a freshman. He was the world champion calf roper in 2020 for Vegas Tuffest, 3x qualifier for Hooey Patriot, and the Jersey Jerkdown 2023 Champion. Ean is currently 2nd in the state for calf roping as he enters the state finals in June. Ean is a sophomore at Grand County High School. He rodeos for Carbon Rodeo Club and is on the Quanta National Rodeo Team.

Members of the 4-H Horseless Horsemanship Club and coordinator Curtis Walker will also be on the Museum lawn throughout the afternoon to conduct calf roping demonstrations and demonstrations.

This Friday from 12 pm – 4 pm, Chef Logan Savoy @beardedcheflyfe, will be on the Museum lawn serving Criollo beef donated by The Nature Conservancy, Canyonlands Research Center, and Dugout Ranch. On the menu will be:

• Carbonada Criolla Stew – Hearty Criollo beef stew with tomatoes, onions, and winter
  squash, accented with apricots and raisins.
• Ground Criollo Beef & Toasted Flatbread – Seasoned braised Criollo beef accompanied
  by garlic herb toasted flatbread.