Country Lifestyle
September 2017 Profile: Mike Armitage
(Photo by Laci Jones)
A Bar Ranch
By Laci Jones
It was a warm summer day with the relief of a slight breeze making the rolling bluestem grass sway. Horses and cattle gather under the few oak trees. The owner of this northeast Oklahoma ranch, Mike Armitage, continues to stay true to his traditions, remains actively involved in agricultural organizations and studies management techniques to improve livestock production.
“It is an exciting future for the beef industry,” Armitage explained. “For those who are always evolving and willing to step to that forefront, I feel as though they will be justly rewarded.”
Armitage was raised 10 miles north of Shawnee, Okla., in Meeker, Okla., on a cow-calf and alfalfa operation. His grandfather and father—Fred Frost and Vernon Lee Armitage—influenced Armitage from a young age.
“The biggest inspirations came from my father and grandfather who both found no hurdles too big to overcome, and their sheer determination and hard work made them undoubtedly the most impactful men in my life,” Armitage added.
Broad-based agricultural experiences through the FFA organization led him to attend Oklahoma State University after graduating from Meeker High School. There, he was on the Livestock Judging Team while pursuing a Bachelor of Science degree in agricultural economics with a farm and ranch management option.
“Through this ag economics degree, we were taught everything from appraisal to statistics, to monthly analysis of project costs,” he explained. “Many of those skills weren’t utilized until 10 to 20 years later in life.”
After graduating college in 1974, he landed a ranch management job at the McGuirk Hereford Ranch in Claremore, Okla. Armitage said he did not foresee him owning a ranch, but he knew he wanted to work in livestock production.
While working for the McGuirk family, he also owned a herd of purebred Hereford cattle. The Armitages had the opportunity to lease the operation and began purchasing the ranch after nine years of leasing.
“I was so blessed to end up owning the ranch that I managed out of college,” Armitage added.
A Bar Ranch
The owner of A Bar Ranch said the ranch is comprised of four divisions—A Bar Ranch Headquarters in Claremore, Okla., Rock Creek in Adair, Okla., Squaw in Pryor, Okla., and V Bar Ranch in Welch, Okla. Overall, the ranch operates 45,000 total acres throughout nine Oklahoma counties.
The headquarters in Claremore, Okla., was once a part of the original Cherokee Indian Allotment to Frank and Dora Rucker during the 1880s. Famous trick roper Will Rogers built a friendship with the Ruckers while working as a ranch hand. They were later involved in Will Roger’s traveling Wild West Show.
The ranch was owned by the McGuirk family then purchased by Mike and Martha Armitage in 1989. Armitage said the A Bar Ranch Brand has a unique history.
“The brand is an open ‘A’ or a rafter brand,” Armitage explained. “It was the Rucker brand from the 1880s. Since our name is ‘Armitage,’ we continued to use the ‘open A’ and added the bar to it in the early ‘90s.”
Cattle Production
“Our own fully-independent operation started in 1980,” Armitage explained. “Originally, it was just a registered Hereford operation but had the fortune of leasing a 7,800-acre ranch that adjoined [the headquarters].”
After analyzing their month-to-month expenses, the cattle producer recognized the need to eliminate 60 percent of annual cost of their cow-calf business from the winter season. To reduce annual costs, they stocked their adjoining ranch with purchased bred cows. Armitage Livestock was founded in 1989 for the marketing of commercial females.
They sold cows and calves that fall in their first annual Fall Gathering Sale in 1989 at the Southern Oklahoma Livestock Auction in Ada, Okla., later moving to the Joplin Regional Stockyards in Joplin, Mo. Always held the first Saturday in November, A Bar Ranch will have their Fall Gathering Sale at OKC-West for the fourth year. Armitage Livestock has evolved to present day marketing of 10,000 to 15,000 bred commercial females annually.
“When we market, we have to be looking around the corner and adding value to producers’ cow herds to remain competitive and in the forefront while offering more value for their dollar,” he added.
With productivity of his cow-calf herd at the utmost importance, Armitage said the most important element of production is fertility. In the early ‘90s, he selected only the females that were pregnant in the first 30 days of exposure through ultrasound aging of females.
“It was new on the scene at the time in the commercial industry,” he added. “It continues today as one of the most valuable tools in selection.”
Changing their female selection criteria resulted in an increase of pregnancy rates in the first 30 days of exposure from 55 percent in their first year to 87 percent in 2016.
“This, in my opinion, is the most important economic trait for a cow-calf producer,” Armitage explained. “The cow that calves first is the best cow in your cowherd and so are her daughters. It results in more uniformity in our calf crops, more predictable breed-ups and its selection.”
However, Armitage said their personal production cowherd continues to grow. In the ‘90s, he acquired bred tigerstripe cows, the F1 cross between Hereford and Brahman breeds, from a producer in south Texas and grazed them on his leased property. The producers said grazing these tigerstripe cows resulted in an additional 50 to 100 pounds of weaning weight, but other producers valued this breed as well.
In the mid- ‘90s, Armitage started retaining his own heifers from his purebred Hereford herd and began crossing with Hudgen’s Brahman Genetics, producing his own herd of F1 tigerstripes. He then crossed the tigerstripes with Angus bulls, producing the “super baldie Brangus,” which is one-quarter Brahman, one-quarter Hereford and one-half Angus cattle.
“We have found they are the most efficient, least maintenance cows for our eastern Oklahoma environment,” Armitage explained. “They consistently wean 600-pound, highly marketable Angus calves.”
They also retain heifer calves to breed for their own replacements and for auction to the public. This year, A Bar Ranch is retaining 400 head of cattle to help grow and replenish their cattle herd, he added.
Equine Production
In Armitage’s early years as a purebred cattle manager, the utilization of horses was imperative for heat detection of cattle prior to heat synchronization and the spring and summer breeding season.
“One-on-one sorting led me to an exceptional lineage of Hollywood Gold bred horses,” Armitage explained. “From that first purchase of brood mare horses in 1984, we bred horses to be durable, cowey, trainable and intelligent.”
Horses are bred to be used on the ranch each day, he added. They are bred for their size and structure, and evaluated for their skill set and trainability. The Armitages start and ride approximately 40 two-year-old horses each year.
Through their efforts to produce horses that meet these criteria, they market approximately 140 horses annually through two sales. The first sale, known as the Cowhorse Classic Sale, is held in mid-June. The second sale is held with their Fall Gathering Sale in November, bringing buyers from more than 15 states.
“I call it my ‘hobby out of control,’ but it’s been very rewarding as well,” he added. “We have had two AQHA Reserve World Champions and numerous ranch horse competition winners.”
The horse breeder is also a committee member on the AQHA Ranching Committee and an AQHA Ranching Heritage Breeder. In 2015, the Armitages began working with the Oklahoma Cattleman’s Foundation Intern Scholar Program, employing livestock production youth for the summer season.
“The same focus was developed through the AQHA and the Ranching Heritage Breeders Program with our first intern through AQHA in 2017,” he added.
These interns experience all aspects of the A Bar Ranch. The recipients of the 2017 Oklahoma Cattlemen’s Foundation Scholar Program internship and the 2017 AQHA Heritage Breeders internship are Kaden McCombs, Navajo, Okla., and Bradley Cornell, Claude, Texas, respectively.
“We are blessed to have this quality of ag youth involved here at the ranch,” he added.
A Family Business
Armitage met his wife Martha in Stillwater, Okla., where she was pursuing a bachelor’s degree in home economics communications at Oklahoma State University. They were later married in 1985. With being raised on a yearling cattle ranch in Welch, Okla., Martha is the A Bar Ranch accountant, advertising agent and sale catalog developer.
The Armitages have two sons—Merrit and Turner. Merrit, an Oklahoma State University alumnus, lives north of Pryor with his wife Michelle and son Myles. Merrit currently manages the Rock Creek division of A Bar Ranch through raising cattle and backgrounding yearling horses.
Turner graduated from Oklahoma State University in spring 2015. He married Sarah Coffey in August, where they also live on the Rock Creek division in Adair, Okla. Turner oversees colt starting, mare breeding and first-calf heifers.
While he is not a family member, Mark Hockensmith from Inola, Okla., is a “big asset” to the ranch’s daily activities, Armitage added. A Kansas State University alumnus, Hockensmith has worked for A Bar Ranch for 20 years.
Management and Traditions
Throughout the changes in the agriculture industry and new additions to the Armitage family, they continue to stay true to their roots. Since he was a youth, Armitage said livestock were managed on horseback.
“Through my walk in the purebred business, I managed cow herds horseback because of the influence and traditions that my 64 years have brought”
He added cattle properly handled horseback encourages their health and well-being. Another primary reason is purchased cattle can come from “all walks of life” from the extreme mismanaged to the properly managed. Managing while horseback provides consistency to the herd.
“In any time of the day, any place on the ranch— whether it’s rocky, rough, timbered— we have the skillset to gather and handle those cattle,” he added. “It always puts us in a position as not being a limiting factor to gather and manage.”
The Armitages are actively involved in several organizations including the National Cattlemen’s Beef Association, Oklahoma Cattlemen’s Association and the American Quarter Horse Association.
Armitage also said he hopes the future generations of A Bar Ranch and agriculture production are able to adapt to the ever-changing world of beef production while becoming leaders in both agricultural organizations and in their communities.
“I had an agriculture economics teacher explain to us, ‘If we didn’t marry it, or inherit it, that we might as well get the thought out of our mind to going home and survive in agriculture,” Armitage began. “I hope I am a living example that it’s not impossible. If you’re willing to make those sacrifices, work hard enough and have tolerance and durability, you could be very successful in agriculture.”
Niches within the agriculture industry are going to create a lot of opportunity for those willing to take those risks, he added. When asked about the risks the entrepreneur had taken, he replied, “Every day is a risk in what I do… My grandfather always told me, ‘The harder you work, the luckier you’ll get,’ and I find that to be my biggest lucky charm.”
This article was originally published in the September 2017 issue of Oklahoma Farm & Ranch.
By Ann Asher
The first cool evenings of September make sitting outside sound good again. After months of Oklahoma heat, a fire pit, a few chairs and an evening outdoors can finally feel inviting.
Before you strike the match, take a few minutes to make sure your fire pit area is ready for fall.
Start with location. Set a fire pit on a level, noncombustible surface such as concrete, brick or patio blocks, not directly on dry grass or other vegetation. The National Fire Protection Association recommends keeping fire pits at least 10 feet from anything that can burn, including decks, siding, fences, overhanging branches and outdoor structures.
That distance matters even more after a dry summer. Even when evenings cool down, dormant grass, fallen leaves and other dry vegetation can catch a spark fast. Clear leaves, sticks and other debris from around the pit before you use it, and skip the fire on windy evenings.
Check whether your county or town has burn restrictions in place. Drought can linger well into fall, and local rules may change with fire danger. A fire that was fine one weekend may be a bad idea the next if conditions have worsened.
For wood-burning pits, use clean, dry, seasoned firewood. Don’t burn trash, treated lumber or painted wood. Never use gasoline or other flammable liquids to start or relight a fire. Commercial fire starters or ordinary kindling are much safer.
Once the fire is going, keep it manageable. A backyard fire pit doesn’t need to become a bonfire to keep you warm. Smaller fires are easier to control, throw fewer embers and are much easier to put out at the end of the evening.
Keep children and pets well away from the pit, and set chairs far enough back that no one sits directly over the heat or in the path of sparks. The NFPA recommends a three-foot child-free zone around the fire.
Look at what else is nearby before everyone settles in. Blankets, loose clothing, outdoor cushions and even the stack of firewood beside the pit can become hazards if they sit too close.
Keep a way to put out the fire within reach. A garden hose, a bucket of water or a shovel and dirt can all work, depending on your fire pit. Never leave a fire unattended, even if it seems to be dying down.
When the evening is over, make sure the fire is completely out. For a wood fire, water the coals, stir them and water them again until no heat, glow or flame remains. Let ashes cool completely, then store them in a metal container with a secure lid, away from anything that can burn.
A fire pit doesn’t need much to become one of the best parts of fall. A safe spot, a little preparation and a manageable fire are usually all it takes. Then all that’s left is finding a comfortable chair and enjoying an Oklahoma evening that is finally cool enough to stay outside.
By NTFR Staff
It seems to happen every summer. The garden suddenly produces more tomatoes, cucumbers and green beans than anyone could possibly eat, and before long someone asks, “Maybe I should learn to can?”
For many families, canning is a tradition passed down for generations. For others, it’s a new hobby that offers the satisfaction of stocking pantry shelves with homegrown food. Either way, getting started can feel overwhelming. Pressure canners, boiling water baths, jars, lids, processing times and safety recommendations are enough to make anyone wonder where to begin.
Home canning isn’t difficult once you understand the basics.
Canning preserves food in sealed jars by heating them to destroy microorganisms and create a vacuum seal. The USDA approves only two methods for home canning: boiling water bath canning and pressure canning. Which one you use depends entirely on what you’re preserving.
A boiling water bath is exactly what it sounds like. You submerge filled jars completely in boiling water and process them for a specific amount of time. Because boiling water only reaches 212 degrees Fahrenheit at sea level, this method is safe only for foods that are naturally high in acid or have enough added acid to prevent dangerous bacteria from growing.
That makes water bath canning a good fit for jams, jellies, fruit preserves, pickles, chutneys, fruit butters and many tomato products that have the proper amount of bottled lemon juice or citric acid added according to a tested recipe.
Pressure canning works differently. A sealed canner traps steam, and the temperature climbs well above the boiling point of water to about 240 degrees Fahrenheit. That higher temperature is necessary to destroy Clostridium botulinum spores, which can survive ordinary boiling and produce the toxin that causes botulism.
Because of that, you must pressure can low-acid foods such as green beans, corn, carrots, potatoes, meats, poultry, seafood and soups. A boiling water bath isn’t safe for these foods, no matter how long you boil the jars.
For most beginners, water bath canning is the easiest place to start. The equipment costs less, the process is simpler and recipes like strawberry jam or dill pickles are forgiving enough to build confidence. Many people who enjoy preserving fruit eventually buy a pressure canner once they want to put up vegetables or homemade stock.
Pressure canning doesn’t need to be intimidating, either. Modern pressure canners include multiple built-in safety features and are far different from the exploding canners in the old stories many people heard decades ago. Like any kitchen tool, they’re safe when used according to the manufacturer’s directions and with tested recipes.
Whichever method you choose, one rule never changes: always use recipes that have been scientifically tested. Family recipes may taste wonderful fresh, but they aren’t always safe for canning. Changing ingredient amounts, thickening soups with flour, adding extra vegetables or reducing vinegar can all affect the safety of the finished product. The USDA and the National Center for Home Food Preservation remain the gold standards for home canning recipes and processing recommendations.
Today’s recommendations may also differ from the ones your grandparents followed. Research has improved over the years, and food safety guidance has changed with it. Methods like open-kettle canning, oven canning and sealing jars by turning them upside down are no longer considered safe for shelf-stable foods.
If you’ve never canned before, you don’t have to preserve an entire garden your first weekend. Start with one recipe. Learn how to prepare the jars, measure headspace, remove air bubbles and process them correctly. Once you hear that satisfying “ping” as the lids seal, you’ll understand why so many people find canning rewarding.
Opening a jar of peaches in January or serving homemade salsa long after the tomatoes are gone is a special kind of reward. With a little knowledge, the right equipment and a commitment to tested recipes, anyone can preserve the harvest safely for months to come.
By Bryce Angell
My eyes are glued up to the shelf, a brand-new pair of Mucks. They’d be in my possession, but I lack the certain bucks.
I could go without my Pepsi for a month or maybe two. But the headache would be pounding like a freight train passin’ through.
I’ve got my Visa plastic for emergencies and such. The boots are kinda spendy. Do I really care that much?
I grab my precious cargo and I’m tingling to my roots. The clerk says, “Hundred eighty.” Must be gold in them there boots!
To purchase I can justify. It’s more than just a treat. No more sittin’ in the saddle with my cold and frozen feet.
I’ve waited days to wear them. Time to saddle up Ol’ Blue.
But my boots won’t fit the stirrups. What’s a broke cowboy to do?
The boots ain’t never goin’ back. I burned the dang receipt. My wife will never know the cost. Is that what’s called deceit?
The Co-Op might be open. I’ve seen stirrups there to buy. They close at 6:00 p.m. It’s 6:05 p.m. No use to even try.
I’ll drive out to the shoppin’ mall. They’ve got a western store. But their prices are extravagant, not for the country poor.
I’m riflin’ through the stirrups. Find a pair that fits my Mucks. I take ’em to the clerk. She says, “Two hundred twenty bucks.”
This time I cough and choke on down my Wrigley’s Spearmint chew. The clerk said, “Sure they’re spendy, but they’re made for guys like you.”
I wonder what she meant ’cuz I ain’t got the cash to spare. I swear she meant hi-rollers with their nose up in the air.
Still, I bought the brand-new stirrups with my plastic, once again.
Does it hurt to use my Visa card, every now and then?
The smuggish patrons, back in line, are giving me the stare.
They’re prob’ly thinkin’, “Poor cowboy.” I hurry out of there!
I’m addin’ up my purchases. Looks like four hundred bucks. And with the Gov’ner’s share I’m in the class of stupid clucks.
I burned the Visa card receipt, so that should take care of it from where I stand. I’m wonderin’ now if my warm feet are worth the half a grand?
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