Our Story

Built with Heart, Science & Family

Nearly two decades ago, we embarked on what my wife, Kimberly, affectionately calls a “giant science project.” Little did we know, this decision would reshape our future and family in ways we never imagined.

Our story began at the University of Illinois where Kimberly and I met. There she earned her degree in agricultural economics, while I pursued my doctorate in swine genetics. After graduation, Kimberly thrived in foodservice sales at Dot Foods, and I spent nearly 20 years as a geneticist and CEO at The Maschhoffs. Our unique skill sets laid the groundwork for what was to come.

In 2005, our daughter Lauren was born, sparking a dream. We decided to invest in a heifer named Queenie from Four Corners Farm, hoping this would be the foundation of her own cattle herd. This choice not only ignited Lauren’s (and later her brother Blake’s) passion for showing cattle but also created a lasting partnership with the McClure Family.

Three years later, we bought Four Corners Proven Queen 707—our first donor cow and the cornerstone of our mission to revolutionize beef production. As we dove deeper into this venture, we realized we were perfectly matched: Kimberly brought her innate love for raising cattle, honed from her childhood on a cattle farm, while I contributed my scientific expertise in animal genetics.

The Science Behind Our Choices
As a scientist, I chose Angus cattle for their wealth of data. I meticulously analyzed Angus performance metrics, discovering two critical insights: the most popular bulls produced both the best and worst offspring, and two farmers in Southern Illinois could see a staggering $260 profit difference based solely on genetics.

With this knowledge in hand, we set out to redefine the beef production model. Instead of merely selecting cows for specific traits, we began with the end goal in mind: creating an exceptional eating experience for consumers. This meant collaborating with partners who shared our vision as we gradually expanded our breeding programs and began distributing our beef products locally.

A Better Angus from Pasture to Plate
Our philosophy is straightforward: start with good genetics and then get out of the animal’s way. However, achieving this is easier said than done. The rugged pastures of western and southern Illinois present their challenges. We needed resilient mother cows capable of raising calves each year despite these conditions. Moreover, many of our partners involve their children in the process; hence, we sought gentle and docile cows that would be safe for families to work alongside.

We diligently track data on every animal—evaluating traits like pregnancy rates, ribeye area, marbling, and growth rates—to ensure only the best heifers return to our herd. We sell while selling bulls to private buyers. We sell the bulls to private parties. We'll buy back the calves of the bulls we sell, provided our health and nutrition protocols are followed. We also sell beef halves and quarters locally, thanks to our partnership with Salt & Strings Butchery—a family-owned meat shop in Louisville.

Sharing our Passion
We're thankful to Lauren and Queenie for setting us on this journey. It's been a wildly successful science experiment that has evolved into something much greater than ourselves. We are grateful for the lessons learned and the bonds forged along the way.

We believe it’s what’s behind Lauren’s passion for meat science at Kansas State University, and our son Blake’s hands-on involvement with haying, calving, feeding, and doing whatever else is needed. We'd never made it to this point without them.

It's truly an incredible journey and life we're living. It has enriched us personally and benefitted our kids and community beyond what we ever imagined.

We would love for you to be part of our story.