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Invited by the U.S. Department of Agriculture and Virginia state specialists, they provided technical advice and assistance in establishing a grading system similar to the one used in the U.S. which is based on the size, frame and weight of the cattle being sold.
Vance is “just overwhelmed” at the community’s acceptance. It takes the trust of both buyers and sellers to make this kind of an operation work.” He agreed that the number and quality of cattle brought to the auction has been very good, attracting buyers willing to pay competitive prices.
Vance stays current with market fluctuations and, with Matthews, knows who is ready to sell. “We try to do a good job of promoting our cattle beforehand. That’s good for buyers. They can come to a particular sale, knowing in advance what cattle will be there.”
On the first Saturday of every month, Virginia Livestock hosts a horse and pony sale. Like the cattle sales, it is attended by a representative from the Virginia Department of Agriculture and a veterinarian who certify the health of the animals.
Potential buyers can inspect all the animals in holding pens before the auction begins. Some are sold under private arrangements without ever coming out into the auction ring. While Matthews does purchase cattle for buyers, he generally doesn’t buy or sell horses. Instead, he arranges for buyers and sellers to meet. The auction house receives a commission for every horse that is sold on the property.
Carolyn Willingham’s Li’l Barnyard Restaurant occupies the ground floor of the livestock building. Open daily except Wednesdays and Sundays, this eatery comes recommended by visitors and auction employees as a satisfying mixture of delicious downhome cooking and service-with-a-smile.
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