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Gip Whorton has been as busy as the standard camp mother over the past week, preparing six youngsters for a trip to Cleveland, Ohio. But he's not sewing names on tshirts. Instead. he's arranging for Bangs tests, vaccinations and shipping fever tests as he gets his prize heifers set for the long ride to their new home.
Whorton. former proprietor of Hampton Inn. is a newcomer to the cattle business but his success at cross-state sales shows that he's picked up the basics fast.
The six heifers are the result of an experiment he tried, breeding black Angus cows to a Charolais bull. Whorton received the bull, offspring of an imported French cow, three years ago as a Christmas present from his wife and son-in-law. The son-in-law, a former Prince William dairy farmer who made the switch to Charolais, surprised him with the bull calf upon Whorton’s retirement from the restaurant business.
"I wanted something to do besides sit in the rocking chair. Besides, I couldn’t afford to just sit and rock,” Whorton laughed.
He decided to experiment with cross-breeding as a way to maximize his profits. Whorton checked out the local livestock auctions and determined that his AngusCharolais would bring a few more cents per pound at market for the 500 to 600 pound calves.
“The name of the game is trying to get a few more
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