In 1994, our family began with four steers on five acres in Sedalia, Colorado.  Our children hardly remember a day without growing up around cattle.  Selling small quantities to family and close friends, we began to discover the health benefits and pride associated with raising our own beef.  In 1998, we decided to take the first step in expanding our farm when we became McKinney Land and Cattle Company, LLC.  Moving to more acreage in nearby Castle Rock, we obtained nearby leases to raise more cattle.  We continued to grow and realized God was opening the doors for us to follow our dream to farm full time.  In 2012, we packed up the farm from the West and traveled to central Kentucky where we currently run a cow/calf operation.  We realize the importance of knowing what our animals eat and experience from start to finish. As a result, we started doing the entire process from breeding cows to finishing market steers all on our farm.  From our garden in the summer to helping calves in the winter, life here involves our entire family. Our children (ages 21-14) all help in various ways.  This venture has been a family adventure and we take pride in raising our beef together.  Currently, we specialize in Angus grass fed and grain finished beef.

We value and love our customers because to us, they are family. We believe in customer enjoyment of every bite of our beef.  We elevate customer satisfaction as our highest priority.  As always,  please call us at anytime with any questions you may have or just stop by!  We would love to show you around.



  • We raise our beef with an array of natural grasses to eat.  They enjoy fresh salad pickings every day – including red and white clover, alfalfa, tall fescue and orchard grass.
  • Our cattle are free range grain or grass finished, depending on the customer preference.
  • Our cattle usually weigh around 1,000-1,100 pounds at time of processing.
  • Our cattle are never at any time given steroids or growth hormones.
  • Our beef is available in half or whole.
  • Colorado Delivery also available.  Please call for details.

Download:  McKinney Beef Ordering Form

Whether it is standing in the meats section of a grocery store or ordering a side of beef, we know that deciding on what to buy and how to cook it can be overwhelming. The chart below gives a visual aid to filling out our ordering form giving you the ability to customize your order.



Please call for our 2016 Pricing for both Colorado and Kentucky.  Looking to send in your completed order form or deposit?  Just attach it to an email and send it to us at mckinneybeef@gmail.com or pop it in the mail to:

McKinney Cattle
2995 Kentucky Highway 2141
Stanford, KY 40484


From the start, we have strongly believed in the quality of our meat from start to finish and we take great care to hand select butchers who share the same vision.  At McKinney Cattle, we use USDA-FSIS approved and inspected slaughterhouses. Our beef is custom processed and vacuum-sealed packaged for your specific needs.  Please call us today if you have other questions.

Monthly Recipe

Beef Stew with Carrots and Potatoes


  • 3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 medium yellow onions, cut into 1-inch chunks
  • 7 cloves garlic, peeled and smashed
  • 2 tablespoons balsamic vinegar
  • 1-1/2 tablespoons tomato paste
  • 1/4 cup all-purpose flour
  • 2 cups dry red wine 
  • 2 cups beef broth (I like the Pacific organic brand)
  • 2 cups water
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1-1/2 teaspoons sugar
  • 4 large carrots, peeled and cut into one-inch chunks on a diagonal
  • 1 pound small white boiling potatoes (baby yukons), cut in half
  • Fresh chopped parsley, for garnish (optional)


  1. Preheat oven to 325°F with rack in middle.
  2. Pat beef dry and season salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning with tongs, about 5-8 minutes per batch, adding one tablespoon more oil for each batch. (To sear meat properly, do not crowd the pan and let meat develop brown crust before turning with tongs.) Transfer meat to a large plate and set aside.
  3. Add onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 5 minutes. Add tomato paste and cook a few minutes more. Add beef with juices back to pan and sprinkle with flour; stir with wooden spoon until flour is dissolved, 1-2 minutes. Add wine, beef broth, water, bay leaf, thyme, and sugar; stir with wooden spoon to loosen any brown bits from bottom of pan and bring to a boil. Cover pot with lid, transfer to preheated oven and braise for 2 hours.
  4. Remove pot from oven and add carrots and potatoes. Cover and place back in oven for 50-60 minutes more, or until vegetables are cooked and meat is very tender. Taste and adjust seasoning if necessary (freshly ground black pepper and a pinch of sugar go a long way). Let cool, then store in refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley if desired.


Call: 303-884-0154

Visit: 2995 Kentucky Highway 2141. Stanford, KY 40484

Message: mckinneybeef@gmail.com

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