Cattlemen's association head discusses change

| Print |  Email
Articles - February 2010
Thursday, January 21, 2010
Bill-Hoyt2
PHOTO COURTESY OF OREGON CATTLEMEN'S ASSOCIATION

In early December Bill Hoyt took the lasso as the Oregon Cattlemen’s Association’s new president. Hoyt, a fifth-generation Oregon rancher living near Cottage Grove, has managed his family’s ranch for the past 30 years. He served as president of the Oregon Polled Hereford Breeders and the Douglas County Livestock associations. Now as head of the 97-year-old, 2,000-member advocacy group, Hoyt says he wants to dispel common misconceptions about one of the the state’s largest agricultural commodities.

How has the ranching industry changed in Oregon?
My great-great-grandfather started our ranch in 1852, and I think we have seen increased pressure from population centers. We’re marketing in a different way. The nuts and bolts haven’t changed too much, but how those are applied has changed quite a bit.

What are the biggest challenges to Oregon ranchers today?
I think the largest challenge is to get our message out to the public about what we’re doing right. There are so many misconceptions the public has about what ranchers do and how they do it. Most people think the ranchers are out there mining the natural resources for their own benefit. Nothing could be really farther from the truth. We’re stewards of the wildlife and the water we have on the land.

How will the OCA meet those challenges?
We’ve hired a PR firm to help with producer image. We’ve also commissioned a series of DVDs. We started the first one with a broad-brush view of all the topics. As we’re going along we’re focusing on family ranches and water issues, wildlife issues and stewardship issues. We’ll do [one on] how our people are stewarding public lands and taking better care of them than if they were left to their own devices, or if someone else was doing it. The Pearl District Rotary Club invited me to speak [in December] … Very educational, I think on both sides.

All of the beef that is produced in Oregon is processed in Idaho or Washington. We’ve been involved in talking with ODA about doing some small, regional processing facilities. There are some smaller ones out there but nothing that could handle many hundreds or thousands of heads. If all the [local supermarkets] decided that they would try and have a space on their meat counter for locally raised meat, then the market would drive the need for regional facilities. It’s almost like putting the cart before the horse.

As only the third OCA president to live in western Oregon, do you see a divide between the regions?
There are a lot of people who think there is, but from my standpoint we have all the same issues. The big issue that we do not share is the use of public land. I have to be doubly sensitive about understanding what our members’ issues are when they deal with public lands. Almost everything else in the production of beef is very similar. There is a lot of environmental scrutiny, and our people are very aware of what they have to do to make their coexistence with the BLM and the Forest Service a good one. For the most part you’ll find that the wildlife habitat is enhanced by the presence of cattle grazing. Otherwise you get overgrown with noxious weeds and other issues.

What’s your favorite: burgers or steak?
That’s a matter of personal taste! Medium rare is my personal way I like to eat steak. Right now hamburger … is not a muscle product, so it needs to be cooked a little more.

You grew up in Montana. Any chance of “Cascade Mountain oysters” taking off here?
[Laughs] You know, there are places that sell it. I personally have consumed a great deal of them, but I think that would be a difficult one to sell on a large scale.

WILLIAM E. CRAWFORD
 

More Articles

Sun set

June 2015
Friday, May 22, 2015
BY CHRIS NOBLE

The right sunglasses can protect your eyes and look cool at the same time. This being the 21st century, select shades are socially conscious, too. Portland brand Shwood uses wood and other natural materials and manufactures locally. Founded by Ann Sacks, the brand Fetch dedicates a portion of its profits to animal welfare. But whether you choose classic tortiseshell or aviator chic, please, shed the sunglasses when you walk in the door — and, of course, at night. 


Read more...

Intrepid reporter checks out ZoomCare rebrand

The Latest
Wednesday, May 27, 2015
dentistthumbPHOTOS BY JASON E. KAPLAN

Like all good journalists, OB editorial staff typically eschew freebies. But health care costs being what they are, digital news editor Jacob Palmer couldn't resist ZoomCare's offer of a three-in-one (cleaning, exam, whitening) dental office visit, guaranteed to take no more than 57 minutes. 


Read more...

100 Best Green Workplaces in Oregon

June 2015
Friday, May 22, 2015
BY KIM MOORE

As momentum grows at the state level to introduce far-reaching environmental regulations, such as carbon pricing and the Clean Fuels Program, Oregon employers continue to go the extra mile to create green workplaces for their employees.


Read more...

Marijuana law ushers in new business age

The Latest
Tuesday, June 23, 2015
062315panelthumbBY KIM MOORE | RESEARCH EDITOR

Oregon’s new marijuana law is expected to lead to a bevy of new business opportunities for the state. And not just for growers. Law firms, HR consultants, energy efficiency companies and many others are expected to benefit from the decriminalization of pot, according to panelists at an Oregon Business breakfast meeting on Tuesday.


Read more...

Efficiency Boost

June 2015
Friday, May 22, 2015
BY JOE CORTRIGHT

How conservation stimulates the local economy.


Read more...

Urban renewer

Linda Baker
Wednesday, June 24, 2015
UnknownBY LINDA BAKER   

One year after he was appointed chair of the Portland Development Commission, Tom Kelly talks about PDC's longevity, Neil Kelly's comeback and his new role as Portlandia's landlord.


Read more...

Frothy Battle

June 2015
Friday, May 22, 2015
BY ROBERT MULLIN

Latest development in Nestlé plant saga sparks debate about the value of water.


Read more...
Oregon Business magazinetitle-sponsored-links-02
SPONSORED LINKS