Meet Jennie Gordon

Jennie Gordon navigates the dirt track in a well-traveled truck, keeping an eye on the steer calves mingling in pastures on Merlin Ranch, located in the red scoria hills just outside of Buffalo in northeastern Wyoming. 

She, like the majority of women in ranching, wears many hats. While technically she is the owner-manager, she heads up marketing, record keeping, and the vaccination program on the ranch. Their ranch manager handles the production side. She also cooks for everyone working, helps care for the animals and the land, and has been known to mend a fence or two.

“It's really all hands on deck on the ranch, especially during calving season, so basically whatever it takes to get the work done,” she explained.

The Merlin Ranch is a cow-calf and heifer development operation and runs a predominately Black Angus but crossbreed to Herefords (F1 cross) to ensure hybrid vigor. The cattle, typically about 500 head, are raised on 12,000 acres of leased and owned native range and hay grown on the ranch. 

Gordon thinks that working on the ranch is the best job. “I’m outdoors, and this is my office,” she says waving to the sagebrush-covered hills and the green pastures.

“I love working with the animals and ensuring their health. There’s so much science and, even, art to this work. You watch the animals closely, knowing from how they move when they are sick and then how to take care of them.”

She added, “I have no doubt in my mind that I could get all these cows to move by myself if I want them to because I've done it.  It makes me feel empowered but not in a harsh way.”

Mark and Jennie Gordon

State Treasurer Mark Gordon and his wife Jennie on a four-day trail ride into the Big Horns near Mayoworth (Kaycee) Wyo. Photo by Val Gordon-Johnson

Wyoming Rancher Jennie Gordon

“We care about our livestock, and not just because it’s our livelihood.”  - Jennie Gordon

Her husband Mark grew up on the Gordon Ranch outside of Kaycee, but Jennie isn't from a ranching background.  She grew up in Omaha, attended the University of Wyoming, fell in love with the state and stayed. Before meeting her husband, she worked in the medical industry for 15 years as a med tech and then selling lab equipment.

After marrying Mark, she decided to learn everything about the cattle business, reading books, meeting industry experts and attending classes. “I've signed up for everything. I thought that if I'm going to do this, I have to know at least as much as the people who work for me so that I don't hinder them.”

Today Mark and Jennie own and operate the Merlin Ranch, as well as the Gordon Ranch with her sister-in-law. They have four adult children.

With her husband’s job as the Wyoming State Treasurer taking him down to Cheyenne, the state’s capitol, Jennie has taken a large role at the ranch. Her medical background has been an asset, particularly with record keeping and the science side of the industry.

“Record keeping is my jam,” she laughs. Through their database, she can tell details about every cow and calf on the ranch, every shot they ever had, what their weaning weights, and vaccination numbers. “You just challenge me to anything, and I will have the answer for you on my database. Record keeping is important because people want to know where their food comes from.”

The ranch also keeps extensive records on the land to track their carefully planned grazing rotations. Their land stewardship efforts include having a third party come in to monitor the range for changes in vegetation levels and bare ground, as well as working with hydrologists to monitor the rivers and use water wisely. In 2009, the Society for Range Management selected their operation as the Excellence in Range Stewardship Award winner.

“We want the healthiest range we can, so our cows don't stay in one pasture for a long time,” Gordon explained, noting that they move cattle between an estimated 65 pastures in a year which helps to train the cows to move with less stress.

“Cattle are very intuitive, and they'll pretty much go where you want them to go if you give them the right cues,” she said.  “We blow a whistle and open the gate, and they know that they're going on to fresh feed and just grab their calves and go.”

Gordon is passionate about integrating low-stress handling techniques, resulting in calmer animals that are easier to manage. “We found that our livestock does so much better if they are handled gently. Whenever we work our livestock, we try to make sure that if they're in pairs, that the moms have their babies with them. This reduces their stress levels.”

“We care about our livestock, and not just because it’s our livelihood,” Gordon stressed.

Last year a massive blizzard coincided with calving season in April. “We had to cut fences to get animals with their babies to shelter because animals didn't know where to go.  They barely could see. We could barely see. The guys went out to the pastures every hour, and then I would go out the other hour to check.”

Most of the mothers and newborns were okay, but some had to be brought into the ranch’s warming shed equipped with heating lamps and a blow dryer. Jennie was waiting to give the calves a natural colostrum, a form of milk high in antibodies and very important to have within the first two hours of life.

“We blew the babies dry, got colostrum in them as soon as possible, and got them warmed up. But if I need to bring calves into our house, I would bring them in the house. We care for our animals. If we lose one, it can be very emotional, and we’re kicking ourselves for not being able to save them.”

Merlin RanchThe Merlin Ranch is located in the red scoria hills just outside of Buffalo in northeastern Wyoming.

MerlinRanchThe Merlin Ranch is a cow-calf and heifer development operation that runs a predominately Black Angus Hereford cross.

Slow Cooker Chili
Slow Cooker ChILI

Jennie often has cooking duties along with her other ranch-work. For a busy day of working cattle, she says- "I usually make a Tex-Mex chili or something that can sit in a slow cooker a long time since I am the cook/gatherer/vaccine coordinator."

2-1/2 pounds boneless beef Chuck or Round, cut into 1/2-inch pieces
2 cans (15-1/2 ounces each) black beans, rinsed, drained
1 can (15-1/2 ounces) diced tomatoes (chili or zest-style)
1 medium onion, chopped
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon pepper
1 cup prepared thick-and-chunky salsa

Toppings:  Shredded Cheddar cheese, diced red onion, diced green onion, diced avocado and dairy sour cream

Combine all ingredients except salsa and toppings in 4-1/2 to 5-1/2-quart slow cooker; mix well. Cover and cook on HIGH 5-1/2 to 6 hours or on LOW 8 to 9 hours or until beef is tender. (No stirring is necessary during cooking.)

Just before serving, stir in salsa; cook 2 to 3 minutes or until heated through. Serve with toppings, as desired.