Every farm in the U.S. Wellness Meats network is owned by a family committed to the sustainable, humane practices of our brand.

the woods
the suters
the leesers
the crums

The Woods

Spend just a few minutes with John Wood, and you'll be thinking a lot differently about the food you eat. A one-man Fast Food Nation, John knows all about the ills of big agribusiness (for one, they've taken the choice out of the meat Americans eat), grain-fed, feedlot cattle (night and day difference in omega-3 and CLA levels), and the average fast-food burger (it can contain 1000 different snippets of DNA). Suddenly, you'll find yourself wondering about that pack of steaks you bought at the grocery store.

But John's not about scaring people. He just knows that he's got a vastly superior product, and he's passionate about getting the word out. In truth, if U.S. Wellness Meats has an epicenter, it's John Wood. Combining vision with unflagging energy, John was just the man to see the value of grass-fed meat when he first stumbled on the idea, and to translate that idea into a successful business.

He was the first to put the grass-fed model to the test, and he'll tell you he was surprised when the first harvested meat turned out to be lean and tasty, tender and full of nutrients. But you can't help but feel he just knew it was going to be good.

"Being from the Show Me State, getting these kind of results only once wasn't good enough. So, we harvested again the next year and again the year after that until we knew that what we were doing was producing consistent taste and quality."

"Being from the Show Me State, getting these kind of results only once wasn't good enough. So, we harvested again the next year and again the year after that until we knew that what we were doing was producing consistent taste and quality."

And today, working off the same land that's been in the Wood family for four generations, John and his family are committed to the sustainable, grass-fed practices that are rejuvenating the land and re-energizing his rural community. While John's wife Nan and their two daughters Jennifer and Jordan offer moral support for U.S. Wellness Meats; it's son John who already has his sights set on joining the family business when he graduates from college.

Only halfway through his freshman year at the University of Missouri, he's grown up experiencing firsthand the benefits of grass-fed farming, and he's as ready as his dad to tell you why grass-fed is better for the planet (it's not just carbon-neutral; it's carbon-negative), better for the animals (they spend their lives grazing on some of Missouri's best grass), and better for people (Did he mention CLA?). It's safe to say that he's got the farming part down—he runs the operation when his father's away—so right now he wants to learn everything he can about running a business.

If John Wood, Sr. is the heart and soul of the current generation of U.S. Wellness Meats, it seems equally clear that John Wood, Jr. will keep the business thriving for years to come.