Cattle genetics: Behind the scenesCattle genetics: Behind the scenes
Slideshow: Here’s another look at Bradley and Kimberly Wolter’s Windy Hill Meadows operation and how they’re using genetics to build a quality beef herd.
June 17, 2019
When Bradley and Kimberly Wolter decided to start a cow herd from scratch 15 years ago, they relied on her innate cattle knowledge and his Ph.D. in genetics.
Fast-forward those 15 years and you have a young southern Illinois farm family who is redefining beef cattle production — and profitability — on their Aviston farm, Windy Hill Meadows, and bringing a network of farm families along for the ride.
“The base of all this is that we want to develop our kids with a strong work ethic, we want to develop great genetics, and we want to benefit other family farms,” Kimberly says.
Then she laughs. “It’s a giant science project.” Bradley can’t argue that point.
The pair met at the University of Illinois, where Kimberly pursued a degree in agricultural economics and spent her early career in food-service sales for DOT Foods. Bradley earned a doctorate in swine genetics and is CEO of The Maschhoffs, where he’s spent the last two decades transforming the company’s genetic approach to raising profitable pork.
For more on the Wolters’ operation, click through the slideshow, and check out their full story in Moneyball for beef and How to break ground you can’t yet see.
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