There will be three days of equestrian excitement, whip cracking, dog trials, team penning, music and dancing and, of course, the woodchop.
To be held this year at the Barmah Racecourse Reserve at 45 Moors Rd, Barmah, the 2024 Muster will also double as a celebration for the 100th anniversary of the Victorian Axemen’s Association.
And with the woodchop facing an incredibly uncertain future with the closing down of Victoria’s native timber industry, this year’s centenary event has seen the legends sharpening their blades to do the business on Saturday, April 27.
Yes, that means the O’Tooles, the Meyers and the Coffeys – big names, big reputations and big boys and girls.
Doug Rosenow, local axe legend and the last of the redgum sleeper cutters, says 2024’s woodchop will also see the return of the ‘hot saws, with the souped-up chainsaws ripping through massive logs in a few seconds.
He says other activities to make the cut include the crosscut and tree felling.
“The hot saws really rev the day up, they are just so brutal and so fast and amazingly loud,” Doug said.
“The crosscut is like a ballet with a blade, the two cutters have to be in total communication or it all goes wrong very quickly.
“With the tree felling, competitors have to cut three pockets in the log, each one higher than the previous, and stick planks in them to stand on and swing the axe.
“Then there is the timing and brute power of the standing block and the underhand – in the latter you need to really be on your toes in case you cut them off.”
Doug says most woodchops these days attract 20-25 competitors (men and women) but Barmah already has 40 registered for its events.
It will also include a demonstration by him of how railway sleepers were cut from redgums in the forests before they were closed.
The woodchop starts at 10am on the Saturday and runs until 4.30pm.
When events kick off on Friday, April 26 and there will be stall holders, food vans and the first of the equestrian events – with the Mongrel Bar opening from 6pm to 11.30pm.
The whip cracking gets underway – also from 6pm – and the live entertainment starts from 8pm.
Before the wood chop on the Saturday, there will be team penning and a dog trial, with the trail riders setting off at the same time.
And after the wood chips stop flying, there will be a monster goods and services charity auction on the main stage, followed by more live entertainment.
The muster is a wrap on the Sunday, with the team penning final, along with the top cut out and arena sorting final on the main oval.
Of course it is all subject to the weather and cattle availability – but that’s just ridgey didge reality.
Further details available from barmahmuster.com.au
2024 Program of events
Gates open and tickets available from noon on Thursday, April 25.
Amenities including showers and toilets available from Friday, April 26.
Friday, April 26:
Muster Yard stall holders will be trading, including food vans.
8am – Arena sorting kicking off the horse events on the Mick Caldwell Memorial Arena.
6pm – 11.30pm - Max Baker Mongrel Bar will be open.
6pm – Kids and adults games and whip cracking competition on the dance floor –entries on the day (free to enter).
8pm to midnight - Live entertainment with Lokki Acoustic on the Main Stage.
Saturday, April 27:
8am – Team Penning on the Mick Caldwell Memorial Arena.
9am – Dog Trial hosted by the Victorian Dog Trial Association and the Barmah Muster Woodchop Hosted by the Central Victorians Axmen’s Association.
10am – Trail Riders to gather behind the Main Arena for a 10.30am briefing and departure.
6pm – 1am – Max Baker Mongrel Bar open.
7.30pm - Goods and Services Charity Auction on the Main Stage.
8pm – 1am Live entertainment from Current Stand on the Main Stage.
Sunday, April 28:
8.30am – Junior and kids novelty events on the Back Arena (free to enter).
10am – Team Penning Final on the Mick Caldwell Memorial Arena.
11am – Top Cut Out followed by the Arena Sorting Final on the Mick Caldwell Memorial Arena.
Please note the above can be subject to change due to cattle availability and weather.
