Missouri Legacy Beef offers more than 52 cuts of raw and cooked “USDA-inspected, lean, dry-aged, quick-frozen, Free-range and Non-GMO beef,” he said. The family also sells convenience items like all-beef smoked franks, deli-sliced roast beef, sliced or chopped smoked brisket, summer sausage and beef jerky, along with Italian sausage, stew meat, fajita, kabob and sliced Philly steak beef cuts.
At the heart of Mark’s Missouri cattle operation is family, he said. “Every family member has made a significant contribution to the development, production, marketing, and distribution of our specialty beef.” The Mahnken men are fourth generation cattlemen. “In 1902, my grandfather, William, started the tradition of providing free-range beef to his friends,” Mark said. “My father, Marion, continued the tradition, finishing thousands of his cattle on lush pastures and forages, grown on the family farm,” south of Salisbury, Missouri. Among the family’s valued market helpers are Beth Long and Eliana Hardin, with Dylyn Schulte as an occasional helper.
In 1981, after a brief engineering career in Texas, Mark returned to his family’s 1,000-acre farm “to raise cattle and kids,” with his wife, Susie. Mark built and operated “one of the largest custom, feeding operations in the state, growing it to 5,000 head of cattle, while producing feed for the cattle on the farm.” However, about 12 years ago, he moved away from the feedlot model to a “free-range program,” choosing to raise cattle the way his grandfather did, on pasture. The family now raises 50 to 200 head on pasture.This legacy has been passed to Mark’s sons, who have learned the “art of producing quality crops and beef,” Mark said. They are also fed a grain-free, high-protein supplement. “Fresh and clean water is provided from a farm reservoir and pumped to individual water tanks on each grazing paddock. During the winter months, when grass is not available, we provide shelter, the protein supplement, and hay,” Mark said. “All beef carcasses are scored according to the MU Scoring Standards system, to assure they meet our high standards,” Mark said, and Legacy beef tested at Iowa State University labs indicate “our production process produces lean and tender beef, rich in Omega -3” fatty acids.
Making a living on a family farm comes with significant risk, he said. But with perseverance, sacrifice, very hard work and much prayer we have survived, raising a wonderful family, and producing high-quality and healthy beef.”
Learn more about Missouri Legacy Beef sales at MissouriLegacyBeef.com and find them on Facebook at https://www.facebook.com/MissouriLegacyBeef/ and https://www.facebook.com/theBeefstro/.