Rodney has had a few careers in his life (including suit-and-tie ones!), but grew up with livestock and has a special gift for moving around livestock in a calm and gentle manner. Because of this, Stillwater Creek Farms cattle and pigs move slowly and calmly and come up to be hand fed. Rodney could not be happier to have returned to his livestock roots full-time several years ago and is a graduate of the Oklahoma Cattlemen’s Association Leadership Program, an OSU Master Cattleman, and is Beef Quality Assurance certified.

Meredyth is a veterinarian who is board certified in Large Animal Internal Medicine, specializing in livestock medicine and has taught at 3 different veterinary schools. She has provided over 200 hours of in-person continuing education, authored more than 30 textbook chapters, and co-edited a camelid veterinary procedures textbook.

She works with all livestock species to improve their health and welfare. Together, their focus is on proper nutrition, animal comfort, and producing food you will feel good about feeding to your family.

Emma and Katie also have had a lifetime of being around livestock and love raising horses and cattle. Both are excellent on horseback and love to ride their horses among the cows. Both girls are talented in many areas. Emma particularly enjoys art and music, while Katie has a real gift for working around horses and loves to work with beads.

Consists of a series of four seminars designed to expose participants to leaders from all segments of the industry, including: purebred, cow-calf, backgrounding, dairy, feeding, processing, retail, foodservice, animal health, marketing, finance, etc. Essential to the overall program are industry issues sessions and business/financial management training.

Provides systematic information to U.S. beef producers of how good husbandry techniques can be coupled with accepted scientific knowledge to raise cattle under optimum management conditions. BQA programs have evolved to include best practices around cattle handling, facility management, cattle transportation, good record keeping and protecting herd health, which all result in better outcomes for cattle and producers.

A comprehensive educational curriculum designed to enhance participants’ proficiency in beef cattle production and business management, ultimately facilitating improved profitability and quality of life for beef cattle producers. The program began in 2004 and equips participants with research-based information on all aspects of beef production, business planning, risk management and marketing.

When you purchase from a big box store the label may say that it’s made in the USA but its actually only processed state side. Most of the cattle comes from Brazil or China.  

When purchasing from a small family farm you can ensure that the cattle are getting extra care and living in open pasture. We even go a step further as we have Meredyth, who is our veterinarian who specializes in livestock medicine and nutrition. 

Only 4 plants in the US do large commercial processing and are not American owned.

We use a custom processor in Kansas who only does mom and pop farms and also dry ages for 21 days, which is what you would eat at a high end restaurant.  

Mass produced cattle go to a feed lot about 120-180 days before processing. 

We use a mixture of different feeds that help with marbling that gives a unique and defined flavor that you wont find in mass produced cattle. Instead of relying on cubes throughout the year, we are more grass based to ensure high body conditioning scores. Including feeding winter wheat during the colder months to ensure our cattle are still eating enough grass.