Send us a textCuriosity, service, and straight talk drive this deep dive with New Mexico rancher and board member Boe Lopez, who opens up about life on the range and the work behind a trustworthy beef supply. We trace his path from a family operation rooted in generations of grit to leadership roles that demand tough decisions, transparency, and constant learning. Along the way, Boe breaks down what most folks never see: how Beef Council dollars are governed, why promotion needs to be bold yet accountable, and how a hot air balloon turned into a surprisingly powerful conversation starter for producers and consumers.We explore the real mechanics of herd health across New Mexico’s diverse terrain—from 5,900-foot headquarters to 8,500-foot summer leases—where weather, wildlife, and elevation shape daily choices. Bo explains practical nutrition and animal care: forage and fecal testing, targeted minerals and salt, vaccination protocols, and sunflower cake adjusted to temperature and grass growth. He connects those details to bigger themes like biosecurity during transport, veterinary partnerships, and the shared goal of healthy cows and calves that produce high-quality beef.Economics and legacy thread through every story. Yes, prices are up, but so are inputs: diesel, fencing, minerals, equipment, and freight. Bo breaks down how thin margins, estate planning, and variable markets force families to think decades ahead so the next generation inherits opportunity, not a tax bill and a for-sale sign. Still, he’s clear about why it’s worth it: neighbors who show up without being asked, a faith-driven commitment to land and wildlife, and a lifestyle that rewards perseverance. He closes with practical advice for newcomers—start small, stop comparing, learn fast—and a simple favorite: a medium filet, no sauce, with salad and a baked potato.If you value honest stories from the people who raise your food, tap follow, share this episode with a friend, and leave a quick review to help more listeners find Behind the Burger. Dion's is has a new menu item! Try their Green Chile Bacon Cheeseburger Pizza today.Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

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