Bob was raised on a ranch in central Texas where he developed his passion for animal agriculture. Upon completing his BS Degree in Animal Science at Texas A&M University-Kingsville, Bob worked for a large multinational company in the beef packing division. This production management experience allowed Bob to manage several aspects of the beef production environment, from ensuring the safe processing of beef to leading more than 120 employees. These experiences have given him a unique perspective on the entire scope of the beef industry. Bob engaged in several projects that would eventually lead him to realize he was born to create his own business.

Laura earned a BA in Business Administration from WSU. Laura and Bob met while working at the beef packing plant in Kansas and shared anecdotes of childhood. Laura grew up in a culture where the whole family seats around the table to share a delicious grass fed "asado a la parrilla" (whole muscle cooked over slow-burning charcoal). Laura shared this long family tradition with Bob. This is one of the reasons, Laura and Bob, joined by their baby Gabby decided to quit their jobs within the conventional beef industry and start a new life in Texas as grass-fed producers.

Both Laura & Bob have completed the Humane Handling Certification and have met the esteemed animal handling expert Dr. Temple Grandin 

Farm to Market Beef was started by the noble idea of spending more time with our family while doing something we love and believe in: our passion for sustainable locally grown food and high quality beef.

Our mission:

• To produce high quality grass fed beef.

Our vision:

• To become the best local grass fed producer

Our approach:

• Grow cattle within 150 miles of end consumer
• Our cattle are not fed grain or grain by-products and fall in line with the guidelines of the American Grass Fed Association and USDA.
• Deliver excellence in doing business with our customers