KindaSmallCoos – small cattle, big care

Jeff Brown raises Highland, Dexter, and Highland–Dexter cross cattle in eastern Oklahoma, guided by one core principle – that his animals live the best possible life while they are on his farm.

Small cattle, raised with intention

Jeff’s herd isn’t built around speed, scale, or maximising output. Instead, it’s built around animals that suit the land – and the people who buy from him.

Highland and Dexter cattle are naturally smaller than conventional Angus or Hereford cattle, and that difference matters. A side of Jeff’s beef typically hangs between 215 and 330 lb, compared with 500 lb or more for a conventional side. Because he charges by hanging weight, customers can buy a full side of beef – with all the cuts available – without it becoming prohibitively expensive or overwhelming in freezer space.

“My cows need me”

When asked what keeps him going on the tough days, Jeff’s answer was simple and deeply telling:

My cows need me. It is good for my soul to be with them.

That relationship – between farmer and animal – shapes every part of his operation. The cattle aren’t units or inventory. They’re living beings that respond to calm handling, consistency, and space.

And that philosophy isn’t just sentimental – it has real consequences for meat quality, animal health, and the trust customers place in him.

A lesson learned the hard way

Jeff shares a story that shaped how he works around his herd – and one he hopes others take seriously.

A newborn calf, still wet from birth, wandered over to him out of curiosity. The moment was brief – and costly. The mother cow attacked, sending Jeff to the hospital.

His advice is direct:

Give momma cows plenty of space.

It’s a reminder that respectful farming means understanding animal behaviour, not overriding it.

Buying direct – and why it matters

One thing Jeff wishes more people understood is that buying beef straight from the farm isn’t a luxury – it’s often less expensive, and better for one’s health, than people assume.

Jeff’s customers know exactly how their beef was raised, how it was finished, and where it was processed. He can custom finish steers on grass or grass with grain, and deliver them to a USDA-inspected facility if the customer prefers. Customers also appreciate being able to ask questions, request specific finishes, and understand the process before committing to an order.

That transparency builds confidence – and repeat customers.

Looking ahead

Jeff plans to begin selling whole and side beef in 2026, working with USDA-inspected or local custom processors. Orders require a refundable deposit, and he provides cut-sheet assistance and coordination to make the process less intimidating for first-time buyers.

His hope is simple: that customers feel confident, satisfied, and happy to return – knowing their beef lived its best possible life.