The Palitué Ranch - With his horse and his rebenque (a broad leather whip), the Argentine gaucho is similar to the North American cowboy. At the end of spring, he separates the calves from their mothers in order to brand, dehorn and castrate them. (Neuquén Province, Patagonia) - 1976

Sheep shearing takes place during the months of December and January, in the heart of the southern summer. The work is carried out in a galpón, a building reserved for this purpose that can be seen in all the estancias. The sheep are led to the galpón by ovejeros on horseback. Each esquilador (shearer) shears about 200 sheep a day. He uses an electric shearer set in motion by a motor which, at the same time, provides light to the property. Twice a year the esquiladores cut the wool around the sheep's eyes. The animals cannot see clearly because of the thickness of their fleece. - 1973

The estancia is a small town. It includes many different buildings. Sometimes there is even a school, which is attended by the children of the farm workers. This saves the pupils the trip to the next village, which is often dozens of kilometres away. A single teacher teaches the little ones and the big ones. Our picture was taken during the break in the school of the estancia “Palitué” (Neuquén province). Little José Luis Jimenéz, son of a peon, drinks his cup of milk. - 1973

Gauchos from the Palitué estancia (province of Neuquén) go to the corral (cattle park) where all the domestic animals on the estate are kept. They will carry out a strict selection of them. They dedicate themselves to this work whenever they are not called upon to carry out other tasks. But, in one case as in others, the gauchos always travel on horseback, which is their favourite means of transport, very rarely setting foot on land. They carry with them the accessories they need to do their work. - 1973

Cows from the Palitué estancia (province of Neuquén), which have just given birth to their young, are gathered in the corral. The gauchos will soon make their appearance in order to carry out work of the utmost importance. It is a matter of separating the heifers from their mothers, which is not without its difficulties. Then the cows are taken back by the gauchos to their respective pastures where they will eventually gain the necessary weight. To achieve this, they need to be perfectly quiet, hence the cruel necessity to take their offspring away from them. The pastures are chosen for the quality of their grass. Finally, the cows are sent by truck to the slaughterhouses and the meat is kept in the capital's refrigerators. These measures are justified by the fact that Argentines have a predominantly meat diet. But it should also be pointed out that the production and sale of meat abroad is one of the main economic activities of the Argentine nation. - 1973

The gaucho's task is both arduous and dangerous. It is the result of a long tradition which dates back to the beginning of the colonisation of the pampas. It requires skill, patience, endurance and a great deal of security of movement. These essential qualities are put to good use especially when sorting the animals inside the corral. The constant coming and going of the animals is not made to facilitate the movement of the gaucho. In addition, the dust that rises from the corral floor forms clouds in which people and animals seem to get lost. But the gaucho and his horse are one and the same, because they have been used to this kind of exercise for a long time. This agreement also exists between the different gauchos who work in an estancia. The daily task involves a lot of discipline on the part of the men. These conditions must be observed every time the animals are grouped together, taken to the pasture or sorted out. - 1973

Separating the calves from their mothers. Tomorrow the «yerra» begins. Estancia de Palitué, Neuquén Province, Argentina. - 1975

The red-hot branding irons are ready for marking the calves. - Estancia Palitué, Province Neuquén - 1975

The "volteadores" throw the calves to the ground and hold them under the bite of the glowing metal. - Estancia Palitué, Province Neuquén. - 1975

The "descornador" spends a day on his knees in the dust to remove the emerging horns of the calves with a chisel and hammer. The kid leather leggings are not asking too much ... the branding is done at the same time. While the irons are red-hot in a makeshift brazier, the "volteadores" throw the calves to the ground and hold them under the bite of the red-hot metal. Young bulls that are not intended for breeding are castrated in the same operation. - Estancia Palitué, Province Neuquén - 1975

The "descornador" spends a day on his knees in the dust, using a chisel and hammer to remove the calves' emerging horns. Young bulls that are not intended for breeding are castrated in the same operation. - Estancia Palitué, Province Neuquén. - 1975

It took hours of patience and tireless attention to drive the young cattle into the corral of the Estancia of Palitué. - Province Neuquén. - 1975

It took hours of patience and tireless attention to drive the young cattle into the corral of the Estancia of Palitué. - Province Neuquén. - 1973

It took hours of patience and tireless attention to drive the young cattle into the corral of the Estancia of Palitué. - 1973

It took hours of patience and tireless attention to drive the young cattle into the corral of the Estancia of Palitué. - Provinzce Neuquén - 1973

It took hours of patience and tireless attention to drive the young cattle into the corral of the Estancia of Palitué. - Province Neuquén. - 1973

It takes a lot of patience and tireless attention to drive the young cattle out of the pampas into the corral of the Estancia of Palitué. - Province Neuquén - 1975

It takes a lot of patience and tireless attention to drive the young cattle out of the pampas into the corral of the Estanzia of Palitué. - Province Neuquén. - 1975

Every gaucho knows how to master the lasso, even if today's methods no longer require it. Incidentally, these traditional skills also determine the somewhat self-evident hierarchy on the estancias. - Estancia Palitué, Province Neuquén - 1975

Every gaucho knows how to master the lasso, even if today's methods no longer require it. Incidentally, these traditional skills also determine the somewhat self-evident hierarchy on the estancias. - Estancia Palitué, Neuquén. - 1975

Every gaucho knows how to master the lasso, even if today's methods no longer require it. Incidentally, these traditional skills also determine the somewhat self-evident hierarchy on the estancias. - Estancia Palitué, Province Neuquén. - 1975

Every gaucho knows how to master the lasso, even if today's methods no longer require it. Incidentally, these traditional skills also determine the somewhat self-evident hierarchy on the estancias. - Estancia Palitué, Province Neuquén - 1975

Every gaucho knows how to master the lasso, even if today's methods no longer require it. Incidentally, these traditional skills also determine the somewhat self-evident hierarchy on the estancias. - Estancia Palitué, Province Neuquén. - 1975

The 20th century gaucho has settled down and usually returns to the estancia in the evening, even if his daily work still involves adventure and danger. - Estancia Palitué, Province Neuquén. - 1973

The boleadoras were the gaucho's first weapon with which he infallibly forced a bull to the ground within thirty yards. Although they are still part of the equipment today and maintain their place in custom, they have long since had to give way to the lasso and barbed wire and are hardly used for hunting either. - Estancia Palitué, Province Neuquén. - 1975

If the gaucho has more than the bare necessities, he is soon the head of a large family. Far from all the comforts of civilisation, a gaucho's wife takes care of the kitchen and household and weaves the necessary fabrics herself. - Estancia Palitué, Province Neuquén. - 1973

If the gaucho has more than the bare necessities, he is soon the head of a large family. Far from all the comforts of civilisation, the gaucho is also a naïve painter and schoolmaster at the same time. - Estancia Palitué, Province Neuquén. - 1973

In southern Patagonia and especially on Tierra del Fuego and in southern Chile, the climate and vegetation only allow sheep farming. The flocks graze scattered over thousands of hectares of stony wasteland. They are only herded together for three occasions: Disinfection bath, shearing and slaughter. But then the ovejeros, the shepherd gauchos, are often on the move for days with their powerful dogs, keeping in touch with each other with high altitude fires and smoke signals. - Estancia Palitué, Province Neuquén. - 1973

"The meat is what is left over when you have nothing left." In the vastness of the pampas, this Argentine proverb still holds true today. Grilled outdoors, the asado is cut right at the mouth as you eat, and the best pieces belong to the guest as a matter of course, whether they are invited or happen to be there. - Estancia Palitué, Province Neuquén. - 1975

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