McBride Angus Farm

We didn't start McBride Angus Farms from scratch — farming was always in the background. Matthew spent years building an insurance agency while his father kept the cattle operation running in Missouri. Around 2011, Matthew and his wife bought their first cows together, and by 2017 he walked away from insurance entirely to manage the farm full time. The pay cut was real. So was the purpose. From the beginning, quality was intentional. We work with Black Angus genetics and introduce Wagyu bloodlines selectively to improve marbling consistency across the herd. Maternal efficiency and terminal traits are balanced — because the animal that raises well and finishes well is the animal worth building a program around. Ranchers who use McBride bulls can sell calves back into the program; those calves are finished, processed, and sold under our label, so accountability runs the full length of the supply chain. In 2021, we purchased our own USDA-inspected slaughter facility. That decision gave us control over what happens after the pasture — which is where most operations lose the thread. We started selling beef by the cut in 2019. Not halves, not quarters. Just honest beef, one package at a time. Matthew says it plainly: people will try you once. After that, the product speaks for itself.