Our Story

Kurth Valley Farm is a 5th generation farm in West Central Wisconsin. Brandan & Lindsay along with their kids Lexi, Anna & Sawyer have a herd of roughly 130 beef cattle. In 2020, they began their investment in Angus genetics and quickly realized how much the cattle outperformed the genetics of their commercial herd. The Angus Association, the community, and the cattle themselves proved to be worth the change. With a goal of transitioning their commercial herd they've done a lot of groundwork to learn about the Angus breed averages and how to read EPDs (expected progeny differences). This helps differentiate traits to aid in the selection of the cattle they're aiming to raise. "We raise beef to be sustainable in the drastic climates Wisconsin offers. We need them to know where to hunker down and get outta the snowstorm and to take their calf outta the humidity of a 90 degree summer day." Up until 2014 they sold feeders (weaned calves) in the  Fall. Brandan had a strong will and dream of feeding those calves to a finished state on feed they cropped on local acres. This led to transitioning the dairy barn the previous generations had used into a feed lot where weaned calves are fed a ration of primarily grass and alfalfa hay with a supplement of corn. Again, all the feed put into the livestock is sourced on our owned or rented cropland. Brandan spends countless hours baling hay all summer to plan for the 6 plus months of winter feeding. "We started with a small herd of 30 beef cows back in 2010 and with rotational grazing practices, selective breeding, and simply not being afraid to keep learning, we've come a long way and are quite proud of the herd we have now." The herd is now primarily Angus with some commercial cows that are still proving to raise a calve and be a sustainable part of the farm. "No sense to get rid of a good cow, even if she's 15 years old. That tells us she's got good longevity, good milk, good feet and probably has a nice personality."

The end result of raising beef is putting the steak on the plate and that's where Brandan and Lindsay have set their eyes. They are aiming to bring the best quality of Angus beef to the consumer. In September 2025, Lindsay implemented the USDA Remote Beef Grading Program so their cattle butchered at a local plant can be labeled for quality assurance. "Our goal is to label the direct to consumer beef with the Certified Angus Beef logo." Not all Angus are created equal, in fact only about 3 out of 10 qualify for the brand. Read about the specifications here. "We love steak and especially prime rib, but a poor quality steak that is tough or flavorless isn't enjoyable, especially for the price." That is where the Kurth family intends to bring a difference to their local community as well as the surrounding area. If you're going to buy beef, wouldn't you want it to be tender, juicy and full of flavor? The Certified Angus Beef Ranch to Table brand is a program designed specifically for Ranchers to directly market the brand to consumers. Giving assurance to you that the USDA has graded the carcass and it has met all of the 10 specifications that Certified Angus Beef holds. They offer whole, half and quarters of their home raised Angus cattle for direct sale to those who choose to satisfy their love for flavorful beef. They also have a farm store with frozen cuts of beef and offer online shopping.