We make a pretty unique team of talents here at SLF…

From the very beginning, our goal has been to bring you the highest quality food that is easily accessible, trustworthy and dependable. The best way we can do that is by combining our efforts and working hard every day to make that dream a reality.

Meet the team!

Erik graduated from SDSU with an Ag degree. He manages cattle care, has a keen intuition with animals that keeps the herd healthy and happy, and invests a lot of time in research and development to ensure we are incorporating the best animal care practices.

Jessica graduated from Bethany in Mankato with a nursing degree. When she’s not at her nursing job, she’s assisting Erik with cattle care and taking care of their new baby boy, Klint.

Joel graduated from the University of Minnesota with an Ag degree. Joel specializes in crops and forage. He also manages the accounting for SLF and assists Erik in cattle care.

Chelsea graduated from MNSU with a B.M. She brings her loves for the arts and people to mareketing for SLF, providing customer care, and teaching customers about the cuts of beef and how to cook them. Chelsea and Joel have two farm boys, Asher and Elias.

We are not your local grocery store beef and here’s why:

1. Transparency. We provide you with the ability to watch how your beef is raised. You can follow our stories on Instagram, Facebook and our Newsletter.

2. Commitment. We believe the only way to provide you with a high quality food is to commit to the entire process. That means our farm does not just bring cattle on site for finishing. We breed, raise and finish our beef to ensure the entire process is something we can stand behind.

3. The Breed. We raise black angus breed for its superior flavor profile and tenderness.

4. Nutrition. We work with our local Ag Partner’s cattle nutritionist to ensure that our cattle are receiving the balanced diet they need to thrive.

5. Health. We give each animal the medical attention they need promptly. Medical decisions are made on an individual basis so they live healthy lives. We never give our cattle growth hormones.

6. Small business customer care. Our customers become part of our farm community and we work directly with each one to answer questions and provide the best customer service.

7. Dry-Aging. We dry age our beef up to 21 to add extra depth of flavor and tenderness.

8. Dependability. We provide fresh beef throughout the year for our local community and/or to ship to your doorstep.

9. Traceability. We work with small, local and trustworthy butchers to ensure the beef we sell is always traced back to our farm.