May 3 -4, 2019
Billings, MT

“The World is run by those who show up!”


Montana CattleWomen President Connie Ahlgren welcomed about thirty-five ladies from Oregon, Washington, Wyoming, Colorado, Montana and California.

Region V Director Angela Whitlock conducted a brief business meeting consisting of electing Regional Representatives to the following administrative committees:

·        By-laws, Policies & Procedures, and Resolutions Committee – Susie Magnuson re-elected

·        Membership & Communications Committee – Karen Smith re-elected

·        Ways and Means Committee – Connie Ahlgren re-elected

·        Region Director – Angela Whitlock re-elected

The Resolutions Committee reported on a resolution being put forward by Region V:

ANCW believes in an effort to serve its membership, the 2015 Long-Range Plan, fulfill membership goals, meet its principle interest and responsibilities; ANCW supports mutual
affiliation with any like-minded agri-business organization, women’s groups or breed affiliates that may fall within the goals, purpose, operational and fiduciary needs of ANCW and its membership.

ANCW encourages the development of mutual affiliate or associate memberships that strengthen its ability to create pathways of growth of organizational, meeting and event opportunities.

After a vote of those present, the Resolution was amended to replace “2015 Long-Range Plan” with the word “current Long-Range Plan. It was voted that the Resolution be moved forward. 

Evelyn Greene, ANCW President-Elect gave a very inspiring presentation about the power of the ANCW.  She asked each of us attending to write down “the defining moment for each of us that has led us to the path we are now on.” 

Suze Bohleen gave us suggestions on how to engage with schools and get our message into the classroom.  She had many handouts to give us some ideas for presentations and who to contact for materials.  She recommended two books that they have had great success with, “The Cow’s Boy” and “The Cow’s Girl”.   

Trina Jo Bradley talked about living with grizzly bears.  Trina is a 2019 USDA APHIS Wildlife Advisory Committee member and literally has bears out her back door. She and her husband run the Bradley Ranch in Birch Creek, Montana, 40 miles south of Glacier Park, near the Black Feet Indian Reservation.   Female bears are never removed even if they are a problem.  Bears are sighted from March to December unless it is a warm winter – then they don’t hibernate.  In the past five years, 314 cows/calves have been lost in Montana alone, but many more were never found.  Bears can travel 40 miles in a night.  Although bears met their recovery mass in 2006, they have not been removed from the endangered list.  She told us about what ranchers are doing to protect their livestock – electric fences and layered livestock guard dogs in a field.  If you are interested in finding out about grizzlies in the North Cascade Ecosystem (in Washington State) go to: (Interagency Grizzly Bear Committee) 

After lunch, we boarded a bus to Columbus, MT to visit the Montana Silversmiths Company.  Our tour guide was a young man who had previously worked for Tiffany & Co. in New York City.  He and his wife moved from NYC to Laurel, Montana where he took a job with Montana Silversmiths.  It was a very interesting tour of the handcrafted detail of their jewelry and buckles and the process from start to finish was amazing.  We left the company and went to their Outlet Store where the normal 20% was turned into 40% for the CattleWomen.  A lot of shopping happened before dinner!

 DAY 2

We were greeted with a very nice breakfast and Wanda Braun Pinnow, ANCW President gave us an ANCW update.  She said that “fake meat” was five years from even being tested and it is basically a stem cell grown in a petri dish, surrounded by antibodies.  Sounds appetizing, doesn’t it?  There are a lot of questions to be answered:  shelf life, cell content, protein content, to just name a few.  She said as producers we shouldn’t use “fake meat” but instead use “lab protein”.  The “Beyond Burger” which is all plant-based sells for $11.98/lb.  The “Impossible Burger” being sold by Burger King has a rubber texture, tastes like petroleum and is not going to be cost effective for the chain.  It is selling in larger cities and has been on the market for three years.  The biggest concern for the cattle industry is that “lab protein” is not placed next to our red meat in the stores. Wanda also urged us to log our comments on de-listing of the “gray wolf.”  To date there were approximately 500 comments to support de-listing and 15,000 against.  We need to get busy and tell everyone we know to log in their support!! 

Criss Neiman from Wyoming talked to us about how to get local beef in schools.  Wyoming has local beef in several schools.  The beef must be USDA certified.  Many of the schools get hamburger from the 4-H livestock sale where the buyer takes the better cuts and donates the rest.  The schools must pay for the processing, but donors have stepped forward to help with those expenses.  Donated beef is tax deductible if you get the tax id number from the school.  They are finding that the students are eating more at lunchtime since they started serving beef.  They have signs in the lunchrooms that say, “Beef Served Today!! Came from __________ Ranch”. 

Dan Catlin from Northern Livestock Video Sales talked to us about selling livestock.  He said there are three things that make a sale: (1) Genetics (will bring repeat buyers) (2) Herd health – proper preconditioning and a mineral program is vital – weaned calves-- going to be paying a premium within 5 years.  (3) Stay with the same marketing program, don’t jump around.  He doesn’t buy calves that have been weaned less than 90 days. They are looking for Program cattle (GAP, Certified All Natural etc.) which must be third party audited and are a niche market and once those slots fill up quickly, they move on.   Dan explained the 2-way slide and said the biggest misconception is that it costs you money, when you actually get more per head.  Each time they have to sort the cattle it costs you 1%. “Low Stress” is the key in sorting the cattle.  The Beef Council works because demand for US cattle is tremendous – meat is higher in stores but isn’t trickling down to producers.  Dan believes the JBS and Cargill sold out because feed lots aren’t making money.  The mystery is that producers and feeders aren’t making money, but somebody between the packers and retailers are making a lot of money. 

Chaley Harney presented a workshop on Chuck Knows Beef.    Beef goes virtual as the Beef. It’s What’s for Dinner. brand brings the knowledge of a rancher, the expertise of a chef, and the humor of a dad into the kitchen with the official launch of Chuck Knows Beef, a new beef virtual assistant. Powered by Google Artificial Intelligence and developed in partnership with a leading digital marketing agency.  Chuck is the new virtual go-to expert on all things beef. Chuck can be easily accessed at or by simply enabling Chuck Knows Beef with Amazon Alexa or Google Home Assistant devices. 

Finally, Kelsi Gambill and Wanda Pinnow gave us a social media refresher.  Important things to remember:
             Spell names correctly
             Quality over quantity – post a few good pictures, not the whole album
             Make sure you have 2 administrators on all accounts
             Be careful with your passwords
             Be careful with content i.e. copyright and fair use
Kelsi attempted to bring us into the 21st century by explaining how to use Snapchat, Twitter, Facebook, and Instagram.